Veggie Share
- 1 head Boston lettuce
- 1 bunch Cilantro
- 1 bunch Radish
- 3 Corn
- 2 pounds White & Red Potatoes
- 2 pounds Summer Squash
- 1 head Cabbage
- 1 bunch Papalo or Epazote
- 1 Red Onion
- 1 Leek
Fruit Share
- a little over a pound and a half each of red apples and golden apples
Southside CSA 
Aww! What happened to the beautiful stone fruits from last week? I like apples and all, but…
hey hey. our farmers went to go pick up our fruit from their neighbor to discover he had had a banner weekend and had sold everything but the apples. It was Sunday so no harvesting and so apples. This being the first time our farmer has done a CSA or dealt with fruit purchasing, etc there are bound to be a few bumps in the road. They felt awful about it……and hopefully it wont happen again!
apples in july?
Great stuff this week. We made a big zucchini/potato mash with some of the stuff. We basically used this recipe:
http://www.epicurious.com/recipes/food/views/Zucchini-Mash-235033
with the spices from this one
http://vishnucooks.blogspot.com/2009/01/cabbage-curry-muttagose-poriyal.html
and added boiled and mashed potatoes.
We’re sitting down now and it’s delicious!
Grilled Summer Squash and Zucchini
yield: Makes 6 servings
active time: 20 min
total time: 40 min
Grilled and then tossed with a simple mustard vinaigrette, these vegetables turn tender and juicy, providing an ideal foil for the hearty grilled steaks.
ingredients
6 medium yellow squash and/or green zucchini (3 pounds)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons coarse-grain mustard
1/4 teaspoon sugar
preparation
Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).
Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.
Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.
While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.
Cooks’ note:
•If you aren’t able to grill outdoors, squash and/or zucchini can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over occasionally, until just cooked through, 8 to 12 minutes total.
•If you are making this entire menu, grill squash and/or zucchini while steaks are standing
Found this article in the New York Times today, some incredible salad recipes (101!) I love you can make anything into a salad – enjoy:)