That was our major event for the week, but weeding and harvesting continued as usual. We harvested a whopping 145 pounds of tomatoes before the CSA pick up last Thursday. Bed preparation for winter crops continued as well. I pulled thistles out of four 75-foot beds to make way for my bind weed-pulling comrades. Good progress was made overall!
And now for some of the recipes I promised last week. Wondering what to do with all the squash and cucumbers you've been getting from your CSA share? Here are some ideas for you!
1/2 cup (or more) finely chopping cucumber
8 ounces cream cheese
2 tablespoons sour cream
1/2 clove garlic, minced
1/8 teaspoon pepper
2 teaspoons wine vinegar
2 tablespoons fresh minced parsley
3 tablespoons paprika
Mix to blend well. Makes 1 1/2 cups. Serve with corn chips, assorted vegetables, or chunks of French bread.
(Beef) Zucchini Ratatouille
You'll notice this recipe has quite a few veggies you can get from your CSA share or market. Plan ahead for this dish this week, and make it vegetarian if you prefer.
2 large onions, diced
2 tablespoons olive oil
1lb zucchini, thinly sliced
1lb tomatoes, peeled and sliced
1 small to medium eggplant, peeled and sliced
1 green pepper diced
1 clove garlic, minced
(1-1 1/2 pounds ground chuck)
1/2 teaspoon salt
Sauté onions in olive oil for 5 minutes. Add zucchini, tomatoes, eggplant, green pepper, and garlic to onions and cook for 30 minutes, stirring occasionally. (Brown meat, drain, and add to vegetables. Cook 5 minutes, season with salt.) Serves 5.
Have a wonderful week, see you tomorrow!