CSA boxes and Farmer's Market 6/30-7/6

[udscoobychick]

What did you get, and what are you planning on making with it?

Our fruit share started this week in addition to our usual veggie share (which includes some fruit), so we got a TON of food! We got nectarines, blueberries, white corn, potatoes, oyster mushrooms, Bibb lettuce, green beans, beets, and cucumbers in the regular box, and more blueberries, blackberries, more nectarines, yellow peaches, White Lady peaches, and yellow plums in the fruit box.

We're going out of town for over a week starting tomorrow, so we're bringing a lot of the food with us. Lettuce and cucumber will go on sandwiches or in wraps for the drive. The potatoes and green beans will get used for the wedding that we're catering (mashed potatoes and roasted green beans). The beets and mushrooms should keep until we get back, so not worrying about those. We'll probably bring the corn along and grill it. I see lots of fruit salad in the future.

[magdala9]

We got regular peaches, UFO peaches, blueberries, yellow cucumbers, regular cucumbers, mint, scallions, green beans, purple beans, radishes and two kinds of lettuce. Pickup was early because of the holiday so I took a minted fruit salad and blueberry pie to our fourth of July party. i plan to make green beans and tzatziki to go with firecracker shrimp for tonight. I am hoping that purple beans cook similarly to green beans.

Tomorrow we with try Asian lettuce wraps. www.yummly.com/recipe/Asian-Lettuce-Wraps_Vegetarian_-Food_com-96980

[stretchad]

We got Kale, Lettuce, Garlic, Spring Peas, Rhubarb, Blackberries, Green Onions, Beets, Zucchini, and Potatoes.

Right now looking up recipes for the spring peas - I'm thinking risotto with bacon/pancetta and will use the garlic and green onions here.

For the Kale, I made a hot italian sausage and orecchiette pasta dish with Kale the last time I got it...want to do something different this time.

Also looking up zucchini recipes. Usually I make a stir fry or pasta with it, and have made chocolate zucchini muffins in the past. Looking for something a little bit different this go-round. I'm going to need lots of uses for zucchini since I'm also growing some in the garden, but have none ready to harvest yet.

I'll probably just do a garlic mashed potato with the potatoes since there aren't that many. Or potato salad.

What are you guys doing with the beets? I made a roasted beet hummus with some baby beets I got a couple weeks ago, but these beets are bigger and DH and I aren't really big beet lovers...

[udscoobychick]

I'm not a big beet fan, either. Last time I got them, I made cream cheese-stuffed beet muffins. Think carrot cake, but with beets! I made this recipe, but with a full tablespoon of cinnamon instead of 1 tsp. It makes ~24 regular-sized muffins.

To do the cream cheese stuffing, combine 8 oz. softened cream cheese with ~1 c. powdered sugar and 1/2 tsp. vanilla extract. Plop it down along the length of some cling wrap, forming it into a log about 1" in diameter, wrapping the log in the cling wrap. Freeze for several hours or overnight until it's set. Slice the log into 24 equal slices, and bury each one in muffin batter. Bake as usual.

For the zucchini, I've done stuffed zucchini, which is very tasty. I just kind of wing it, but here's the approximate recipe:
1 lb bulk sausage
1 onion, diced
1 Tbl. Italian seasoning
1 Tbl. minced garlic
4 medium-sized zucchini
1 c. ricotta cheese
Salt and pepper
1 c. shredded mozzarella cheese

Preheat oven to 425*F. Brown the sausage in a skillet over medium-high heat while you dice the onion. Add the onion and Italian seasoning, and cook until translucent. Add the garlic, and cook until fragrant. Drain off any excess fat. Meanwhile, cut the 4 zucchini in half lengthwise. Use a spoon to hollow them out, leaving 1/4" all the way around, so you have nice shells or boats left. If necessary, trim a bit off the bottom so that they will sit straight and steady, cut side up. Chop up the zucchini guts that you hollowed out, then add them to the skillet, and cook for ~2 minutes. Drain any excess liquid off, then stir in the ricotta cheese. Season to taste with salt and pepper. Put the zucchini boats into a greased 9x13" baking dish. Divide the sausage mixture evenly among the zucchini boats, mounding it up if necessary to fit it all in. Sprinkle the tops with the mozzarella. Bake for ~15 minutes at 425*F, or until mozzarella has browned nicely on top and zucchini boats are tender and heated through. Serves 4.

[whiskeytails]

Pictures (sans 2 ears of corn, they were tooo yummy!) at my blog.
wiscogirlprobs.blogspot.com/