Friday, August 19, 2011


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

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

Serves4 to 8
Total Time  45 minutes
Yield2 qt.

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

Salt and pepper to taste
Garnishes (optional)
          2Tbsp. 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.

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