CSA week 8

Just when I planned on us having a couple of meals involving zucchini and summer squash... we didn't get any from the CSA! Although, I'm very excited for what we did get... potatoes, corn on the cob, carrots, cucumbers, beets, and green onions. Luckily, I have found a great recipe for grilled corn on the cob:

If you are using a gas rather than a charcoal grill, turn all burners to high, close the lid, heat the grill until hot, 10 to 15 minutes, and follow steps 2 and 3 below. If you are certain that you have a supersweet variety of corn, remove the husks entirely, then follow instructions below, grilling until kernels are light caramel brown, about 5 to 7 minutes.

Ingredients

8	ears fresh yellow corn , husks on
	table salt and fresh ground black pepper
	butter

Instructions

1. Ignite about 6 quarts charcoal and burn until coals are completely covered with thin coating of light-gray ash. Spread coals evenly over grill bottom; heat to medium-high (you can hold your hand 5 inches above grill surface for 3 seconds); position grill rack.

2. Meanwhile, following illustration 1 below, remove all but innermost layer of husk from each ear of corn (kernels will be covered by, but visible through, last husk layer). Use scissors to snip off long silk ends at tips of ears (see illustration 2).

3. Grill corn, turning ears every 1 1/2 to 2 minutes, until kernels have left dark outlines in the husk and husks are charred and beginning to peel away at tip to expose some kernels (see illustration 3), 8 to 10 minutes. Transfer ears to platter; remove and discard charred husks and silk. Season corn with salt and pepper and butter to taste, if desired; serve immediately.

4. 
   

Birthday Fun

Well, Rachel had a REALLY fun birthday! Grandma and Grandpa Gale, Grandma Sue, Aunt Angela, Aunt Katrina, Aunt Barbara, and Uncle Sam (I'm not kidding on that name... it's true!) all came for a birthday dinner of baked ziti, grilled zucchini and red onions, ciabatta bread, salad, and 3 layer lemon cake with raspberry filling, and homemade ice cream. Then, Rachel opened presents, and we all had a fun time playing with the toys. Once it got dark outside, we all went outside and set off some fireworks in the driveway. It was a blast!

First Birthday!!

Wow, it's Rachel's first birthday today! How amazing is that?? I tried taking a picture of her, and then I had to switch over to video to show what was happening:

CSA week 7

Week 7 of Community Supported Agriculture (or CSA) with East Farms. This week we got 2 zucchini, 2 yellow squash, 2 green globe squash, green beans, beets, onions, and red potatoes! Here is an incredibly delicious recipe I made with our zucchini and yellow squash last week:

Summer Vegetable Gratin

Ingredients

6	tablespoons extra-virgin olive oil
1	pound zucchini , ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
1	pound summer squash (yellow), ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
2	teaspoons table salt
1 1/2	pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
2	medium onions , halved lengthwise and sliced thin pole to pole (about 3 cups)
3/4	teaspoon ground black pepper
2	medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1	tablespoon minced fresh thyme leaves
1	large slice white sandwich bread , torn into quarters
2	ounces Parmesan cheese , grated (about 1 cup)
2	medium shallots , minced (about 1/4 cup)
1/4	cup chopped fresh basil leaves

Instructions

1. 1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.

2. 2. Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible.

3. 3. Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.

4. 4. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set onions aside.

5. 5. Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.
   

6. 6. Meanwhile, process bread in food processor until finely ground, about 10 seconds. (You should have about 1 cup crumbs.) Combine bread crumbs, remaining tablespoon oil, Parmesan, and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.

CSA Week 6

Wow, I can't believe we've been getting fresh CSA veggies for 6 weeks already! This week, we got 2 yellow squash, 2 zucchini, 1 patty pan squash, green onions, carrots, peas, and swiss chard. Wow! Here is a delicious recipe I found that utilizes both zucchini and carrots together:

Shredded Zucchini and Carrot Saute with Garlic and Herbs

3	tablespoons olive oil
3	medium zucchini , rinsed, trimmed, shredded, and squeezed dry (see illustrations 1 and 2, below)
2	medium carrots , peeled and shredded
2	medium cloves garlic , minced
2	tablespoons minced fresh parsley leaves , or tarragon, basil, or mint
	Table salt and ground black pepper

Instructions

1. Heat oil in 10-inch (preferably nonstick) skillet over medium-high heat. Add zucchini, carrot, and garlic; cook, stirring occasionally, until vegetables are tender, about 7 minutes. Stir in herbs and salt and pepper to taste. Serve immediately.