What’s in My CSA Box Week 14

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!

Tomatoes are finally here. That took forever! And celery fat enough for a schmear of cream cheese on a summer party platter. Eggplant, a whole bunch of different squashes, and there are carrots this week!

And chard, big and beautiful and just waiting to be invited into the skillet to keep company with, oh, I don’t know, how about the eggplant and some of those tomatoes?

We may have mentioned in a previous post that chard and eggs are a sublime pairing. And a chard and egg strata is elegance in a casserole. Strata is a savory bread pudding that’s one of those greater-than-the-sum-of-its-parts recipes. Here’s a simple one to introduce you to the idea if you haven’t already met.

And here is a lovely version that can sit overnight in your fridge and bake in the morning for a brunch-for-two. Swap the asparagus for the chard in your box and call it gorgeous.


The nice thing about chard-and-egg dishes is they can make use of chard that you let sit a day or two longer than you meant to in your fridge. A little wilt won’t hurt, in other words.

We made use of the summer squash at the cafe today as an ingredient to tuck into fajitas. Just slice them into thick chunks so they don’t fall apart before you get a nice sear on them. High heat, a bit of oil in the pan, and minute or two of your time is all it takes. Load them into a tortilla with whatever else you’ve got on hand (we like peppers and onions), maybe add a bit of salsa, and you’ve got a meal.



We served them with Tex-Mex beans (topped with chard, of course) and a shredded lettuce guacamole salad. Looks good, no?

Speaking of salsa, one way to use a bounty of tomatoes that doesn’t require a recipe is to combine equal parts freshly diced tomato and your favorite jarred salsa. Break things up a bit with an immersion blender (or a fork, we’re not fussy here), add a splash of apple cider vinegar, and you’ve got a flavorful salsa with a nice fresh presence without having to start from scratch.

It’s summer. We’re all about the easy.

You can also roast those tomatoes, another easy choice that leaves you lots of options when you’re done. Give them 20 or 30 minutes in a 425 degree oven, let them cool, then pop them into a couple small freezer bags for some recipe-ready tomatoes that don’t require a trip to the grocery store. Plus, no tinned taste to get in the way of your enjoyment of the best summer flavors.

tomatoes on sheet panroasted tomatoes

What are you cooking up this week?

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