We’ve had a great month of CSA fun so far! Like I said in a past post, each week I look forward to Tuesdays, because I know I get to pick up the CSA and it’s always so fun seeing what we’ll have to try out for the week. We also participate in the fish share and get fresh fish every other week throughout the season.
CSA Week 4 + fish (salmon): strawberries, baby spinach, romaine, summer squash, zucchini, beets, swiss chard, cucumbers
CSA Week 5: beets, swiss chard, green leaf lettuce, pickle cucumbers, basil, green pepper, blueberries
CSA Week 6 + fish (swordfish): red leaf lettuce, carrots, basil parsley, scallions, cucumber zucchini, tomato, blueberries
CSA Week 7: red leaf lettuce, baby arugula, green beans, scallions, zucchini, cucumber, tomato, melon (I think we were missing some items this week because I checked their website and it listed corn, and a few other things! I also did not pick up this week, please excuse the picture 😉 )
CSA Week 8: athena melon, wax beans, green leaf lettuce, cucumbers, zucchini, summer squash, tomato, basil, scallions, corn, eggplant
We also have a ton of squash coming from our own garden. I keep posting pictures on Instagram hoping someone will come on by and pick some up. Our neighbors have had their share, that’s for sure!
What have I been making with all of this squash you ask? I have made plenty of grilled zucchini and summer squash, which is delicious. We cut it in big chunks, put them on skewers, sprinkle with a little salt, pepper, coconut oil and grill. Yum! I have also made zucchini noodles a few times. Last week we tried zucchini fritters using this recipe from Stupid Easy Paleo. They were just okay, seemed like they were missing something… I might try these Zucchini Fritter Cups from Juli at PaleOMG next time. Next up is zucchini bread. Stay tuned for that one!
Kitchen Tip: I figured out last summer that July is a big month for squash, as you can see, lettuces and scallions. We eat salads like crazy, so the lettuces are pretty easy to deal with. But I remember during our first CSA season thinking, what in the world am I going to do with all of these scallions? Who uses this many scallions each week? Well, the second year I got a little smarter! After two weeks of huge bunches of scallions, I chopped them and put them in freezer bags for use all year long. They freeze great, stay bright green and are ready to use. They are especially convenient when making chili or any kind of soup or stew – you just throw them in frozen!
Awesome Summer Dinner: This dinner is really simple, really fast and easy, I promise! Grilled chicken thighs with zucchini noodles and salad topped with cucumber and avocado salad.
For the chicken: marinate about an hour before grilling with olive oil, coconut aminos, salt and pepper)
For the zucchini noodles: after creating the noodles using a mandoline (what I have) or a spiralizer (what I want!) steam them in a shallow pan for about 5 minutes. Drain the excess water in a collander and then put back in the pan on medium heat. Season with salt, pepper, lemon juice, and a little olive oil or butter and serve warm.
Cucumber + Avocado Salad
- 1 cucumber, diced
- 1 avocado, diced
- 1 carrot, diced
- 1/2 – 1 cup fresh basil, chopped
- salt and pepper, to taste
Chop the veggies and mix everything together. Chill for at least 30 minutes in the refrigerator to allow the flavors to come together. Serve alone or on top of a green salad – no need for dressing!
Another recipe I made this month was Basil Avocado Pesto. Have you tried anything new this month with seasonal ingredients?
Until next time…