Despite our best efforts our peas and green beans have really slowed down their progress. One week each of our four rows of green beans put out a grocery bag full of beans, last night I filled less than a grocery bag, maybe a pound. We did start watering the plants early in the week and there are now lots of flowers and tiny beans. We hope to send some with the shares in the near future.
Today, shareholders will take home as much corn as they would like! I will have 4 totes with me and I have yet to pick almost half of the section that is ripe. I will be doing some canning this weekend, me-thinks. Corn will keep well for a few days in the fridge. I love it cooked up on the grill. You could also blanch and freeze it for this winter, or make corn salsa or creamed corn, yum!
This weeks share also includes a cucumber, one bunch of carrots, zucchini and/or yellow squash, tomatoes, 3 lbs of potatoes and an eggplant. My favorite way to enjoy carrots is steamed or boiled, served with butter and dill. The eggplant always seems a little daunting to people. Here’s a nice recipe for Eggplant Parmesan. I like to slice them thin and use in a vegetable lasagna with tomato based sauce.
We’re very excited about today’s box, We will be using the same ingredients for supper (tonight and probably for a few more!) The tall yellow-ish squash in the back is spaghetti squash. Click here to find out how to cook this baby. Once cooked you can shred the insides to use it as the pasta in your spaghetti, hence the name. The rest of the ingredients can be used for a yummy homemade pasta sauce and then some. The rest of the box is tomatoes (all ripe regardless of the color!), onion, oregano (the smaller leaved herb), basil, bell peppers of varying colors, summer squash (the round, flat white squash) and an eggplant. Several boxes got 2 bell peppers instead of an eggplant as our plants haven’t been producing much.
The eggplant and summer squash are optional ingredients in the following recipe. If you choose to use them, peel and either chop or slice them to your desired size and saute at the same time as the onion and bell pepper. Or, click here to lean how else to use the eggplant, and here to find out about the summer squash.
Square Peg’s Pasta Sauce
3 lbs tomatoes roughly chopped (seeded or not, your choice)
1/4 cup chopped onion (add more if you like more onion flavor)
1 cup chopped green pepper (more or less to your taste)
2 cloves minced garlic
1 cup chopped summer squash (optional)
1 cup chopped mushrooms (optional)
1 cup chopped eggplant (optional)
2 Tablespoons chopped fresh basil
1 Tablespoon chopped fresh oregano
Splash of white wine or balsamic vinegar (optional, but recommended)
salt and pepper to taste
Add olive oil to your pan on medium heat. I always use my large cast iron skillet. Once the pan and oil are warmed, add onion, pepper, squash eggplant and mushrooms to the skillet and saute till the onion is translucent and the other vegetables are tender. Add the garlic basil and oregano to the mix and stir constantly for about a minute. Stir in the chopped tomatoes and the vinegar of your choice and allow this to start to bubble, turn heat to med-low and simmer until the consistency is how you like it. Salt and pepper to taste. Serve over spaghetti squash or pasta.
If you prefer a smoother texture, pop it in your food processor or blender when done or blend all the ingredients and add to a stock pot to simmer until it reached the desired consistency.
This is just a base recipe, I don’t often cook it from a recipe and just add what sounds good!