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From the Washington Post, here’s a delicious summer squash and onion dish. The variety to use here is the pale yellow crookneck squash, but yellow zucchini (or a mix of green and yellow zucchini) will also be fine. Small to medium-size squash work best. Because they typically contain less water and fewer seeds, they will contribute more flavor and texture to the dish. Serves 4.
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This is a simple soup that is simply good. The farina makes it creamy without the extra calories of cream. Make a large batch, and freeze the extra for another day! To make the soup even more healthy, replace the butter with olive oil. (more…)
This recipe uses many of the vegetables we will be getting this week! Stir frying is a versatile way to put your CSA veggies to good use. You can really substitute almost any other vegetable for the ones listed in this recipe and it will still turn out great. Use your imagination! For a vegetarian option, leave out the chicken, use tofu or other protein, and use vegetable stock.
If you’re feeling like you have more squash than you know what to do with, here’s a great way to put them to use! Serves 4. (more…)
Bread pudding isn’t just for dessert – you can make a savory bread pudding with your summer veggie and egg shares. Feel free to substitute other ingredients, herbs, or cheeses, depending on what you have available. Works great as a brunch dish that serves 8-12. (more…)
Here’s another colorful variation on a traditional summer party staple, taken from a William Sonoma cookbook, Cooking from the Farmers’ Market. The recipe serves 6. (more…)
Here’s another great recipe found on epicurious.com. This is simple way use up your abundant summer tomato shares. Heirloom tomatoes don’t keep fresh for as long as store bought tomatoes, but they taste so much better! Makes 6 servings. (more…)
From the cookbook, Cooking from the Farmers’ Market, once the beets are roasted, this soup is quick and easy. A nice hunk of fresh bread would complete this meal. Serves 4. Enjoy! (more…)
Did you know that carrots are not originally orange? That’s right. The original carrot, which dates back more than 4.000 years to Afghanistan, was purple. The orange carrot didn’t come into being until about 400 years ago, when Dutch farmers bred the carrot to be orange – their country’s color. Today, carrots have been bred in a rainbow of colors, which makes them much more fun to eat, not to mention, more nutritious. (more…)
