It’s week 12 already, which means we’re more than halfway through the CSA season! Crazy. Some of you may have heard Alison and I mention how much we’ve learned so far and how excited we already are to have a better understanding of everything for next season. But I guess we first have to see what the remainder of this season brings!
We’ve been having some chilly nights lately, which isn’t really ideal for some of the summer crops (though the fall greens we’ve planted seem to be loving it!). However, those summer crops are still coming in nicely (just a little slower), and we even have a few new items for you this week!
Here’s a tentative list:
*Summer squash (Some of these will be just a bit bigger than you’re used to–the perfect opportunity for making zucchini bread or freezing for winter. More info below.)
*Cucumbers (You’ll notice you’re getting a lot less of these lately and that a few might be funny looking; our first batch has finally had it with giving us cucumbers and decided to go away to let us use the space for other veggies!)
*Edamame (New this week. Because most of the pods on the plant are ready at once, you’ll be receiving whole plants and really getting to see how they grow. Taking the pods from the plants is a pretty quick task and fun for kids! More info on cooking these below.)
*Leeks (Also new this week! Chop up the whole stalk and cook as you would an onion, keeping in mind it will have a milder flavor. Save/freeze the darker green leaves for later use in a soup stock.)
*A pint of some other veggies (likely to include okra, tomatillos, and peppers again, but we’ll see!)
*Greens of some sort
…and now for some recipes!
ZUCCHINI (or other squash) BREAD
If you aren’t going to have time to get to this soon, just grate your squash and freeze it in 2 cup portions for later use in this recipe–so easy!!
Generally, I just eat fruits and veggies that I can grow myself or get locally. But my mom has been making this zucchini bread recipe for years, and I can attest to it’s greatness. It is soooo moist and delicious, and that’s why I’m going to tell you to go out and buy….pineapple!?! Strange, I know, but trust me. OR use your amazing baking skills to please experiment with some other fruits you have on hand and let me know what happens!!
3 eggs (or equivalent replacement)
2 cups sugar
2 Tbsp vanilla
1 cup oil
2 cups grated squash
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 cups flour
1 cup crushed pineapple
1 cup chopped nuts of your choice
Preheat oven to 325 degrees, and grease 2 loaf pans.
Beat eggs. Add the sugar, vanilla, oil, zucchini, flour, baking powder, baking soda, and salt and mix well. Then stir in the pineapple and nuts. Split batter evenly between your 2 pans and bake for 1 hour.
Remove the pods from the plant and rinse to clean. Boil a small pot of well-salted water. Drop the pods into the water, and cook for just 5 minutes. Drain and rinse with cold water to cool them down. Sprinkle with salt, and feel free to have a small bowl of soy sauce for dipping in as well, if you’d like. They are ready to eat! (You can certainly take the extra step of shelling them and using them in other recipes if you want, though mine never make it that far….!)
If you’ve never eaten edamame, doing so at home for the first time will be great practice before doing so in a restaurant! Just hold on to the end of the pod that was attached to the plant, place the rest of it in your mouth, and scoot your teeth along it to pop out the beans! It takes a bit of practice, but it’s worth it.