Wednesday, July 28, 2010

week seven

On Sunday you received a few pounds of new potatoes, shallots, garlic, hot pepper, cucumbers, beans, chard, and full shares got our first harvest of summer squash - yellow crookneck and white bush Lebanese. These squash, and all of the summer squash you'll receive from us, can be used in many and various ways - including interchangeably with zucchini. It's true! I promise! Zucchini bread, fried zucchini, etc. I know we've been here before, but I just want to reiterate :)

Speaking of, one of the recommendations I gave a member at farm pick up was to slice and marinate the squash in oil, a bit of salt, and any variety of the herbs I've been giving you and grill it as a side dish. As far as the new potatoes, I'm sure most of you are stocked up with ways to use these, especially with your garlic and shallots, but here's a quick recipe for roasted potatoes with garlicy mustard vinaigrette

I made a tasty potato dish this week by roasting them and mashing them up (skins and all, of course) with shallots, garlic and sage sautéed in butter and topped with fresh chives. If you're wondering what to do with shallots, fear not. They're in the family Allium which makes them an onion relative, but they have a much sweeter, milder flavor. Think of them as a fancy, expensive gourmet onion.

For those of you who received squash this week, or thinking ahead for those who will get it this Sunday, this pizza sounds amazing - I haven't had a chance to make it yet but hope to do so tonight.... summer squash pizza with garlic and spinach (or in your case... chard)

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