Grass Is Greener Gardens

Since our garden is currently producing more than we can turn over both at markets and at the store, we’ve decided to start offering a vegetable CSA share.  Vegetable CSA shareholders will receive $20 worth of fresh produce with each delivery.  This week, we are starting with just four shareholders, and from there we will gauge how many more customers we are able to take on.  I will be writing more on this shortly.

To get an idea of how much is in one $20 share, here’s the breakdown for this week’s share (although my math was off this morning and our CSA members received an extra pound of Fingerlings, bringing the total to $22.50):

What to do with all this great produce?  I’ll keep it simple for this week.  Here are my recommendations:

• Zucchini:  Make zucchini bread with the large ones.  A standard recipe may be found here.  I like to add a cup of chocolate chips…  With the smaller zucchini, add oil and garlic and toss on the grill.
• Patty Pan and Crook-necked squash:  Cube these and add to stir-fries or roasted vegetable mixes.  Add fresh basil as a garnish.
• Fingerlings and Russets:  Best either grilled, roasted, or sauteed with olive oil, garlic, onion, and rosemary.
• Yukon Golds:  Standard baking potatoes.
• Green beans:  Sauté with onions, garlic, and bacon.
• Globe basil:  Pick off the small leaves and use in tomato sauces.  My favorite pizza sauce (and pizza dough) recipe can be found in Peter Reinhart’s Bread Baker’s Apprentice.
• Regular basil:  Best for pesto and serving with mozzarella, tomato, and olive oil.  To make pesto, blend one bunch of basil with 2 cloves garlic, a squeeze of lemon juice, 1/3 cup parmesan cheese, 1/4 cup pine nuts or walnuts, and salt, pepper, and olive oil to taste.  More olive oil makes a good pasta sauce, less makes a good spread for bread and crackers.