CSA Week 8

I am very proud to report that all of the zucchini and summer squash is now gone!! Well technically it’s not totally all eaten, but it’s all been “dealt with”. I made a zucchini salad, which was *actually* pretty good and I sautéed up the summer squash with some green garlic and onion. Earlier in the week, I also did a collard, chard, beet green sauté. Into a pan with olive oil and garlic scapes, the collards went in first (they take the longest to cook), then the chard, and then the beet greens (they were tiny ones).

Delish

Here’s how I did this week:

• Zucchini/summer squash: 100%
• Kale: 100% (made kale chips once it cooled down enough for me to be able to turn on the oven)
• Beet greens: 100%
• Green beans: 100% (made a gremolata, recipe coming soon)
• Cucumbers: 50%
• Onions: 50%
• Red gold potatoes: 0%

Here’s what’s on tap for this week:

Week 8, Photo courtesy of Claire Blay

Five ounces is a lot of basil, and I was correct in my suspicion that I got more than half of it! Since it doesn’t love being refrigerated (turns kind of black), I decided to make a quick pesto. 

My half