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 19: Chard, cucumbers, chocolate bell peppers, red and yellow horn peppers, summer squash, butternut squash, okra, tomatoes
I confess: we devoured our basket of tiny cherry tomatoes while contemplating what to make for dinner. Ate them like candy. I’m sure there are lots of things to do with them besides just plucking and eating them, but we never seem to get beyond that stage. It’s just who we are.
Here’s how we’re working our way through our box this week:
Tomatoes became sauce for ratatouille. You don’t need much, a couple cups will do, and that’s what we got from this week’s offering. The zucchini went into that dish as well. We skipped the usual eggplant because we didn’t have any, just made it with the squash and peppers and tomatoes, along with a bit of onion and garlic we had on hand.
I also like Jamie Oliver’s recipe. You can omit the eggplant and just add more of the squash, and it’s every bit as good.
The butternut squash in our box is destined for a soup. The little lemon squashes get a quick pan-sear and sit nicely alongside (or on top of) everything from pasta to a grilled sandwich. (I highly recommend you try them with roasted red peppers and portobello mushrooms.)
If you don’t want to use them in your own ratatouille, the red horn peppers are great vehicles for stuffing, and are super-flavorful on a pizza. Like other peppers, they freeze well, so if you don’t have an immediate plan for them, chop them and toss them in the freezer, where they’ll keep until you get a craving for home-made pizza in mid-January and you’ll be so happy you have them.
Yes. I’ll have one of those, please.
Oh, and add the chard to a soup. A bean soup. Now you’re talking autumn.