2014 CSA Week 8

Greetings!

I'm hoping Ford and Amanda's farm got enough rain this week for "our" veggies!

I was unable to pick up my share last week, so invited a friend to enjoy the fresh veggies over the weekend since I wouldn't be in town until Monday. She had more fun marveling at the assortment, trying to figure out what everything was, and engaged in a colorful dialogue on her Facebook page. She decided to grill it all and from the photo she posted, it looked delicious!

Last week's share picked up by my friend

Here's the finished creation - everything goes on the grill!

In this week's share, the new items you might find are squash, zucchini or cucumbers. Who's ready for oven fried squash? (recipe below)

Item	How to store it	How long will it last?
cabbage or broccoli	washed or unwashed in refrigerator	1-2 weeks
squash or zucchini or cucumbers	unwashed in fridge	1-2 weeks
tomatoes	room temperature	several days
kohlrabi	washed or unwashed in refrigerator	1-2 weeks
Green or purple onions	Lightly rinsed, dried, and stored in plastic wrap of fridge container	1-2 weeks
Garlic (bulb)	Unwashed in the fridge	up to 1 week
Oregano/sage	Unwashed in the fridge, in sealed bag	~1-2 weeks

I'll enjoy chopping up the broccoli and cabbage and adding it to the tomatoes, kohlrabi, onions and herbs to a beautiful salad that I will take to work for lunch!

Summer squash is wonderful so many ways. Here's a great way to utilize that corn meal that I still have tucked away in a drawer in my fridge. This recipe and photo are from tastykitchen.com.

Oven “Fried” Parmesan Zucchini Squash

Description
This “fried” squash recipe is really oven baked. You’ll never miss the crispiness of the fried though due to cornmeal, rosemary and Parmesan crisping up together in the oven! Healthy and yummy!

Ingredients
2 whole Eggs, Beaten
1 Tablespoon Milk
½ cups Parmesan Cheese
¼ cups Yellow Corn Meal
1 Tablespoon Fresh Rosemary, Chopped (add the fresh herbs from this week's share!)
½ teaspoons Salt
¼ teaspoons Pepper
1 Tablespoon Olive Oil Or Olive Oil Cooking Spray
2 whole Zucchini Sliced In Rounds

Direction:
In one low flat dish or bowl, beat your 2 eggs well.
In another flat low dish or bowl, stir remaining ingredients, except oil.
Slice squash into pieces. Using tongs, dip first in egg, then in breadcrumb mixture, making sure to coat both sides of squash well.
Place on foil-line baking sheet that has been sprayed with cooking spray or brushed with olive oil.
Spray the tops of your squash with baking spray or drizzle with olive oil.
Bake for approximately 15-20 minutes or until the tops are browned.
Note: addition to recipe – bake at 425º on the top rack of your oven, flipping once half way thru!

Can't wait!
~Nancy