HARVEST #12

No zucchini this time!  There are some lovely yellow crook-neck though- and I highly suggest this recipe.  My lovely friend Sarah Broderick conjured it up.  She's a fabulous cook and she knows her vegetables as she's market manager at the Hollywood Farmer's Market.

Squash Fritters- Grate the squash and squeeze the water out of it using a paper towel, or cheesecloth, or your hand.  Mix it up with salt, pepper and any other spices you might want.  (Ideas: chives, cumin, lemon or lime juice, basil, etc.)  Add an egg and some flour and fry on high heat in a nice oil like canola or safflower.  So easy.  So good.

In addition to the crook neck, you've also got:
hot peppers
lemon cucumber
slicing cucumber
kale
carrots
green beans

 Here's a little preview for next week's box.  Hope you'll like it:

HARVEST #11

So much good food!  See below for some good recipe ideas that will help use up your squash!
In the box this week:
Zucchini
Yellow crook-neck squash
Hot peppers
Basil
Lemon Cucumber
Slicing Cucimber
Beets (red and golden)
Green beans
Yellow Onions
Broccoli
Garlic

The first squash suggestion is to make squash pasta.  Literally use the squash as the pasta (the zucchini will be especially good for this).  Using a mandolin or your own awesome culinary skills, cut the squash into long ribbons and sautee on medium for about 2 minutes.  Don't let them get browned or soft because you want your pasta to be a little al dente!  I recommend topping it with a light pesto sauce or just with some simple sauteed garlic, basil, and tomato.  (That would be a meal almost entirely from your CSA box.)

Here's the other idea, good for a summer day:

Cold Zucchini Soup
By Caroline Cummins, from the Culinate Kitchen collection

Serves	4 to 8
Total Time	45 minutes
Yield	2 qt.

Ingredients
Soup

	⅓	cup butter, olive oil, or a blend of the two
	1	medium onion, diced
	1	lb. zucchini, diced
	1	lb. summer squash, diced
	½	tsp. nutmeg
	½ to 1	tsp. curry powder
	2½	cups vegetable or chicken stock
	1	can (about 14 ounces) coconut milk (light coconut milk is fine)
		Salt and pepper to taste Garnishes (optional)

	2	Tbsp. fresh basil, chiffonaded into strips, or fresh cilantro leaves
		Freshly grated Parmesan

1. Steps

Put the oil/butter in a large pot and, over medium heat, sauté the onion for a few minutes, then add the squash and sauté for another several minutes. Add the spices, then the stock, and bring to a low boil. Simmer for 15 minutes.
Turn off the heat and use a blender to smooth out the soup’s texture to your desired consistency (slightly chunky is fine). Whisk in the coconut milk and adjust the seasoning.
If you wish, reheat the soup and serve it warm. Otherwise, chill the soup for a few hours before serving it.
Enjoy!

HARVEST #10

A colorful box!
Squash-zucchini and yellow crook neck
Cucumber- lemon and slicing
butter lettuce
carrots
green beans
kale
(and a couple of you got cabbage- one person still needs a cabbage, don't worry, it's coming!)

 BIG thanks to my dad who came down for the day to help with harvest and other tasks.  He did a number on the weeds in the onion row!

HARVEST #9

Possibly the most colorful and hefty box yet.  You've got:
beets (golden and red)
carrots
yellow onion
zucchini
yellow crook-neck squash
cucumber
one little sprig of basil

There is going to be a lot more zucchini, so my suggestion is zucchini bread!  (Grating the zucchini and putting it in the freezer is a good way to save them if you can't get to it right away.  They're also fine in the fridge for a long time.)  Here is the link to my  favorite zucchini bread recipe.  I've made it several times and had the best luck:  http://allrecipes.com/Recipe/moms-zucchini-bread/detail.aspx