It’s week nine already and we’re almost a third of the way through our CSA for this year (we signed up for 29 weeks). This week we got a bunch of heirloom tomatoes, a pattypan squash, yellow squash, cucumbers, radishes and blue (yes, blue) potatoes.
With the yellow squash and a bunch of the tomatoes I made a homemade pasta sauce. I also added some fresh basil, sweet peppers, more tomatoes, garlic, onion and more spices to the sauce and let cook for a while until all the veggies were very soft. Then, used my immersion blender to make the sauce smooth.
My roommate used some of the tomatoes and cukes in a salad too.
With the pattypan squash, I prepared it similar to eggplant parm (thanks to my roommate for the brilliant idea). I dipped it in an egg and milk mixture then coated the squash with breadcrumbs. The breadcrumbs were mixed with garlic powder, onion powder, Italian seasoning, salt, pepper and basil. I baked the squash on a cookie pan sprayed with non-stick oil for 10 minutes on each side, then added some fresh mozzarella and put under the broiler for 5 minutes more. Lastly, I served the squash atop a pile of penne pasta, homemade sauce and Parmesan cheese. It was divine.
This week I had a lot of fun experimenting with the pasta sauce and making the healthy baked squash. Next week I’m hoping for no squash. I love the little guys, but I’m all squashed out.
We still have the blue potatoes in the fridge. Any ideas on what to do with those?
