Week three of my Northwest Arkansas Local Harvest CSA included:
- (more) cucumbers
- sweet peppers
- summer squash and zucchini squash
- (another) butternut squash
What I did with it all:
This time, already having a plethora of refrigerator pickles in my fridge, I used the cucumbers in salads.
Most of the sweet peppers also ended up chopped raw and in salads. I had accumulated four medium sized green bell peppers, which I prefer cooked. Those got stuffed with rice, some chopped zucchini, marinara, and cheese and baked for an hour at 375°.
I handed the jalapeños off to my boyfriend who is more capable with things of that spiciness level. He plans to stuff and grill them.
Not having grown up in the south, I was thoroughly stumped by the okra. I gave a handful to my mom since she happened to be at my house on Tuesday evening last week. Another third of it went into a gumbo that my boyfriend made. And the remaining third’s fate remains to be seen. Any suggestions?
This summer squash and zucchini got pan roasted to top some spaghetti.
The garlic and onions are in the pantry amongst many others, luckily these keep for several weeks. I eat onions often, but garlic is something I only turn to when a recipe tells me to. What should I be garlic-ing that I’m not?
And finally, that butternut squash. There was another one in the first week’s bag, but since they keep so long and it was still a little hot and humid out for a winter squash dish I held on to that one. When a second one came though, I decided it was time for some action on the winter squash front and made a squash soup not unlike this one. It made a ton and there’s still squash soup in my fridge, but it’s definitely delicious and an easy use of all that squash.
Phew. We’re finally all caught up on the first three weeks of my new CSA membership. Another bag comes tonight, so stay tuned for more!