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Posts Tagged ‘Summer Squash’

I’m finally back with this week’s veggie CSA haul. It’s one of the biggest ones yet, and it includes a fall treat I’m super excited about!

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Nope, not those…

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Not those either…

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Getting closer…

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Can you see it?

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There it is! On the right! A BUTTERNUT SQUASH! 🙂

Plus a beautiful bunch of kale:

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For lunch today I made use of a summer squash leftover from last week (so many veggies! so little time!), the new kale, and some of the cherry toms to get this snacky plate:

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I definitely felt a little Snackface-y, especially because I sauteed the kale in a dry skillet so they crisped up into kale chips. I was kind of skeptical about kale chips, but WOW are they good! They explode into little crispy bites of heavenly greenness in your mouth. I will definitely be making these again.

For dinner tonight we did a pasta dish with CSA spicy Italian sausage, stir-fried eggplant, long beans (amazing texture!), more cherry toms, and hot pepper. It was so good I forgot to take a picture!

This was purportedly our last week of summer bounty. Our share continues through November, so we’re looking forward to hardier fare like root veggies and (thankfully) kale. I’m excited for the change of seasons! And I’m excited to be writing a blog post – I’ve missed doing this during my busy busy school days! Thanks to those of you who have still be visiting and commenting – you’re the best!

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Trent and I are often very bad about taking advantage of summer. It’s easy to get bogged down in work, humidity, and other downers and to forget how fun it can be to leave our desks. So today we decided to take advantage of the season by heading to some nearby fruit farms for a pick-your-own extravaganza.

First up: blueberries!

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We were told that there was lots of poison ivy around these bushes, so now I’m feeling itchy. Nothing like the power of suggestion to make a hypochondriac worry. 😉

Next up: black raspberries!

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We had a roasting party when we got home and finished off our remaining beets and summer squash in a 400 degree toaster oven.

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Three roasty squashes. Ah ah ah! (said in Count von Count’s voice, of course)

After we scarfed these without taking pictures, we pondered what to do with our berries. I am in love with the names of American fruit cobblers (Betty, grunt, slump, buckle, sonker…seriously, you can’t make this stuff up), so we decided to make a blueberry buckle. We used this recipe from Simply Recipes.

The beautiful batter:

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The crumbly crumb topping:

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Assembled:

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Finished:

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Plated:

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Devoured:

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And then I ate another piece because it’s that delicious. Our stupid oven burnt the outer edges (if you have a stupid oven you may want to reduce the baking time by 5 or 10 minutes), but I don’t care. It’s moist and sweet and has a crunchy streusel topping and I’m quite happy right now. 🙂

I hope you all had wonderful summery Sundays as well!

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We’re almost done with last week’s veggie CSA box, and not a moment too soon. Tonight we sauteed up the last of the kale and the two summer squashes we got.

This looks greasy, but it's just the camera flash reflecting moisture

This looks greasy, but it's just the camera flash reflecting moisture

This squash was one of those CSA revelations that I adore, much like our first truly free-range, hormone- and antibiotic-free chicken was. I usually don’t really like summer squash. It’s bland and watery and mushy and generally pretty blah. But this squash was sweet and nutty and toothsome; it almost tasted like an acorn squash. The time it spent sauteing in butter made it just a little carmel-y. Basically I want to eat this for every meal. Here’s hoping there’s more in next week’s box!

Yet another reason I occasionally rant and rave about conventional agricultural practices. Not only are they toxic, but they make our food taste like bland, watery crap.

In other news, Curly Top is starting up a new site for bloggers to review recipes and products. It’s called Chew Review and I think it’s a great idea. I can’t wait to see it get on its feet!

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