The past two weeks have given us a great variety of vegetables including: patty-pan squash, yellow squash, zucchini, red potatoes, green beans, blue green beans, onions, heirloom tomatoes and cucumbers. We’ve been cooking up a storm of recipes: zucchini bread, stuffed patty-pan squash, zucchini & tomatoes and garlic mashed potatoes. For the zucchini bread, I made Mom’s Zucchini Bread and it turned out delicious and was super easy to make. For the stuffed patty-pan squash, first I boiled the squash until tender and then cooked the filling in a separate pan: quoina, onions, garlic, tomatoes, spinach and some spices. Then, I just stuffed the squash and baked it for about 20 minutes. This turned out OK—patty-pan squash is definitely not a favorite of mine.
We had so much zucchini (even after making four loaves of zucchini bread) that I decided to make a side dish with the leftovers. I added onion, garlic, zucchini, diced tomatoes, fresh basil, oregano, Italian seasoning and salt and pepper to a pan and cooked until the squash was tender. This turned out almost like a sauce and would be delicious over pasta or as a dip for warm bread.
The garlic mashed potatoes weren’t anything fancy, but sure did taste good. Ingredients included: potatoes, garlic, butter, salt and pepper.
My roommate steamed the green beans and blue green beans together and the blue green beans turned green after cooking…magic! They all tasted the same, but it was great to try a new blue variety.
Non-CSA related: My roommate made Chicken Enchiladas the other week and they smelled amazing! I didn’t get a chance to try them (I don’t eat meat), but they sure did make the house smell delicious—plus they are a great low-carb recipe for diabetics so I figured I’d share with you all.
I also finally checked out the farmer’s market on Riva Road last week in Annapolis. I picked up a cantaloupe (so sweet), blackberries, okra and some habanero jelly. The okra I cooked with olive oil, onions, breadcrumbs, salt and pepper (a healthy, tasty, non-fried version). The habanero jelly is amazing on crackers and with cheese…I’m seriously addicted to the stuff. It’s an amazing combination of hot and sweet.
Check out the pictures from this week: