It is time for summer squash! Whether you call them courgettes or calabacitas – this much maligned summer vegetable is one of my favorites. Little baby squash can be steamed or sautéed whole. Medium sized squash can be sliced into little rounds and make a lovely summer squash gratin. Larger squash can be grated into tasty zucchini bread. There is quite a bit of diversity in the summer squash family. Dark green zucchini’s are the most common, but we grow Italian striped green zucchini, yellow zucchini, yellow crookneck, & several colors of patty pan squash. Enjoy!
You’ll find recipes for summer squash and everything in your share, at Cook With What You Have. If you’re a CSA member, you will find your password in your most recent email. Enjoy 24/7 access to recipe inspiration!
This week your share may include…
- Napa (Chinese) Cabbage: So excited to see these beautiful dense heads! Use it to make a traditional kimchi, sauté it in stir fry, or try your favorite coleslaw recipe with it.
- Joi Choi: A beautiful and tasty brassica, it is classified as a B. rapa var. chinensis. This species also includes a wide variety of other roots & greens from tatsoi to turnips to napa cabbage. This choi is one of my favorites! It has broad white stems that are mild and crunchy with tender dark green leaves. It makes a terrific addition to stir fry or try this Soba Noodle Salad with Choi.
- Kale: This heirloom English flat leaf kale is tender and tasty!
- Lettuce Heads: So happy to have summer salad!
- Spring Onions: Enjoy them while they last and don’t forget to use the greens too.
- Popcorn: The Amish Butter is back! If you love real popcorn with real flavor then you are in for a treat : ) We were first introduced to this variety by Anthony & Carol Boutard at Ayers Creek Farm. The seed is now available from Uprising and it is a surprisingly versatile variety – it can also be ground into polenta, cornbread or made into masa. Pop it on the cob in the microwave (in a brown paper bag, max 3 min) or take the kernels off the cop and pop it any way you choose. Here is my favorite stovetop recipe for popcorn.
- Spicy Radish Microgreens: These little treats make a nice topping for soups, salad or sandwiches.
- Summer Squash: This recipe for Courgette Gratin from Lulu’s Provencal Kitchen is one of my favorites. I’m also fond of adding diced & sautéed summer squash to bean chile, scrambled eggs and quesadillas.
- Hakurei Turnips: More tasty salad turnips this week. Don’t forget to cook the greens too!
Coming soon… Crunchy Cucumbers!