So we're right at the sort-of-beginning-just-moseying-to-the-middle part of the CSA season. Totally inundated the past few weeks with greens of all shapes and sizes (kale, swiss chard, lettuce) and by this point we're DROWNING in spring onions. Any ideas?
Short of grilling them up and serving with romesco sauce (a la Tony Bourdain<---click on "Wine, Onions, and Gastronomy") I'm stumped as to what to do. Suggestions wanted!
Last year we were pretty good about using up all the veggies - even when an especially cold, rainy spring left us drowning in greens. If it had been money, we'd have been millionaires! We'd throw them in salads or saute them up with olive oil, sea salt, and crushed red pepper. Despite our best efforts, though, some of the CSA STILL ended up as compost.
So I am THRILLED to discover a new movement by a food blogger called
"Flourgrrrl" to make sure no beautiful
Horse and Buggy CSA produce is wasted.
The Cooking Away My CSA Challenge is a Google group formed to do just that. Cook it all away. By sharing recipes and tips for preserving produce, we hope to expand our horizons and stretch our CSA dollar for all its worth.
I'll post simple recipes every so often and pass along any especially yummy creations*. In the meantime
feel free to sign up for the emails yourself. They even have a nifty little badge you can grab for your own blog! (I grabbed. Am such a sucker for a cute badge :0)
Last week zucchini and squash season officially began. Six yellow and green veggies plunked unceremoniously into our basket. Was Brett (Horse & Buggy's jolly purveyor) actually snickering? Because he knows darn well these things multiply if you even BREATHE on them! Because he knows by August we'll be shouldering the fridge closed to keep them all in. No way brutha! Rather than letting them languish in the fridge, where they would somehow quadruple in a week, I took quick action. Pickling some, grilling the rest. Four zucchini and two yellow squash were thenceforth killed with one fell SWOOP (and delicious besides):
Spicy Pickeled Zucchini: (also works great with yellow squash)- Slice crosswise, discarding the ends.
- Throw into a small tupperware with a lid.
- Cover with rice wine vinegar.
- Sprinkle a generous portion of crushed red pepper over the top.
- Fasten the lid and refrigerate for at least an hour.
- Crunch away! These keep about a week, and are delicious sprinkled on salad or all by themselves.
Grilled Zucchini and Squash:- Toss with olive oil, sea salt, fresh ground pepper.
- Grill until blackened.
- EAT! Watch out for Hubby's stabbing fork as you and he vie for the ones with the yummy charred bits on them.
And there you have it - two easy peasey recipies for zucchini and squash. It is your solemn CSA duty to take care of business before they multiply. Don't say you haven't been warned...
*First one to share? A recipe for KALE CHIPS! YUMMMMMM!
