What’s in My CSA Box Week 13

Common Ground has teamed up with Turning Point Farm this season to help CSA members find interesting ways to enjoy their shares. Even if you’re not a CSA member, we think you’ll find lots of useful information in these posts about seasonal veggies you’re likely to encounter at farmers markets and in stores. Let us know what you think!

Week 13: Summer squash (lemon, yellow, patty pan) or zucchini (Costata, Black Beauty), swiss chard, Marketmore or Country Fair Cucumbers, red and yellow onions, beets, Esterina & Matt’s cherry tomatoes, Cosmonaut, Ozark Pink, Brandywine or Golden Jubilee Tomatoes

One of my favorite summer dishes is a one-skillet wonder made with sliced summer squash (use whatever type you have) sauteed just long enough to put some color on the squash. Add some chopped tomatoes, pop on a lid and cook for maybe two minutes, then top it with chard that you’ve chopped or torn into small pieces. Add a dash of salt and a drizzle of balsamic vinegar, and wilt it for all of 30 seconds. Then pile it into a bowl and enjoy as a warm salad.

Easy and so good.

You can turn it into a more substantial meal with the addition of chickpeas, or your protein of choice. Summer eating is so simple.

We had zucchini on our pizzas today at the cafe. One of our customers said she’d never thought of putting zucchini on a pizza. But it’s perfect, right? I like to slice it and season it up a bit (salt & pepper, red pepper flakes, maybe some fennel) and put it in the oven for 15 minutes to bake out some of its moisture before putting it onto a sauced pizza crust (we use pita at the cafe, and tomato sauce.)

It looks like this:

pita pizza cropped

We found gluten-free pita at Fresh Thyme, by the way. A little spendy, but if you’re avoiding gluten and craving pizza, it’s worth a try.

Fresh pizza sauce is super easy when you have flavorful tomatoes. You can do the whole thing in a skillet: four or five tomatoes, cored and chopped, a small onion, sliced, a clove or two of garlic, olive oil, and a pinch of salt. Put the lid on and simmer for 20 minutes, then remove the lid and let it cook down if there’s a lot of liquid. Blend it smooth and you’ve got sauce for three or four pita pizzas or one big family sized pie.

We did a lot with beets in last week’s post, but we didn’t mention the greens. Shockingly Delicious calls them the “gateway green” because they’re mild and tasty and cook in a flash. But what can we do beyond the saute?

How about beet greens pesto?


Or beet green chimichurri? Just swap in beet greens 1:1 for the traditional parsley in this classic recipe. 


Need more reasons to eat your beet greens? This site has lots of nutritional info and some hints on preparing them.

One last tip: Beet greens and feta. With nectarines!

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