CSA Harvest Week #7

CSA Harvest Week #7

We have another beautiful share this week:
Salad greens
green beans
cucumbers
squash & zucchini
cucumbers
carrots
scallions
oregano

 

We are excited to add an extras feature to the CSA shares. If you are picking up your share during regular pick up on Wednesdays we'll have an assortment of extra goodies to chose from. Friday pick up members will get a pot luck bonus in their bins, which is a little bit par for the course for Friday members as we often have to make adjustments after the big Wednesday harvest. As I mentioned in the newsletter, we are doing our best to respond to the challenging wet conditions and often have to veer from the plan. So it looks like the summer will continue to be full of surprises and we will do our best to give tips and fun recipes that have flexible ingredients and easy substitutions.

Inspired by recent Thai takeout and memories of my summer there as high school exchange student I made this salad last night that's reminiscent if not quite the same as Som Tom, the classic spicy salad made with green papaya. It uses green beans, cherry tomatoes, cucumbers, chili flakes, lime juice and fish sauce to make a bright, crunchy salad. Perfect with a Thai green chicken curry or simple grilled chicken or salmon. 

I'm also starting to play with the lush harvest of squash and zucchini which I use interchangeably. Oregano can be a little hard to play with sometimes. Its great included in Mexican or Mediterranean dishes and also great paired with sausages. Many nights at our house we go heavy on the veggies and light on the meat and starchy things. "Vegetable forward" is a little trendy now but makes a lot of sense for those who love the flavor, fat and texture of meat but don't want to sit down to a whole steak, chop, filet etc. One of our favorite ingredients in this vein is nduja, a spicy, spreadable salami. It gives a smoky, rich flavor to all it pairs with. We love it as pan fried crumbles over hummus. Or whizzed up in the cuisinart with butter for a spread that is good on all manners of toasts and as the finishing touch for omelets. But back to the squash. I love lightly sautéed squash with halved cherry tomatoes. When the squash is just tender you can add some nduja and crumble it up with the back of a wooden spoon and a couple teaspoons freshly chopped oregano. Or make some nduja butter and melt that over the top of the cooked veggies. Top with oregano and of course salt and pepper.