MORE FOOD! i hope i don’t get sick of blogging about it before the summer ends. last Thursday, i drove down to my CSA pick-up point and picked up eggs, blueberries, zucchini, pattypan squash, cucumber, sugar snap peas, and MORE GARLIC SCAPES.
the second Justin saw the blueberries sitting on the counter, he made a beeline for them. he rarely does this with fruit or veggies, so that’s a good sign. they were a delicious snack food all week.
what is one to do with zucchini? make zucchini bread!i wanted to make regular and chocolate zucchini bread, so i did.
it was as good as it looks
while that was baking, i decided to shell the sugar snap peas. i spent 45 minutes cracking pods and flinging little peas all over the kitchen for this:
yes, that’s about three bites
now, i’ll admit those were the most delicious peas i’ve ever had, and Justin even liked them, but the amount of effort required was way too much. from now on, we’re eating them in the pods.
the cucumbers get sliced up and put in salads, or i just chop one up and eat it for lunch. my friend Lesley was going to share her mom’s recipe for quick pickles, which i can’t wait to try.
the challenge of the week was pattypan squash. when i picked it up, i had to ask her what it was because i’d never eaten one before. it’s a summer squash – soft, tender, and buttery. when i was growing up, my mom’s treatment of squash was always the same – cover it in butter and put it in the oven. i wanted to try something different, but after looking around, i kept coming back to this delish-sounding recipe for Buttery Pan Squash with Basil. yep, squash and butter, baked in the oven. i tried it, and it was really good. next time, though, i’m going to try it with a little olive oil instead of butter.
and the garlic scapes are still sitting on top of the fridge. i really don’t have any idea what to do with them. i’m happy to report i didn’t get another bunch this week, which makes me incredibly happy.
this week’s loot: eggs, sweet corn (NOMNOMNOMNOMNOMNOMNOM), cucumbers, zucchini, yellow zucchini, and a head of cabbage.
cabbage? for reals? i’ve never bought a head of cabbage before….
I tossed some garlic scapes and red potatoes with olive oil, salt and pepper and roasted it. It came out pretty good. The scapes have a nice, mild garlic flavor, not too overpowering.