Week 5 2013 CSA Newsletter

We hope you are staying cool!

We have some yummy veggies for you this week including:

• Green leaf lettuce
• Romaine or Red leaf lettuce
• Escarole
• Zucchini
• Summer squash
• String Beans
• Parsley

Next week…….kohlrabi!

Recipes:

Grilled Zucchini Hummus

• 1 lb zucchini
• ¼ cup roasted tahini
• 3-4 cloves garlic
• 1 Tbsp lemon juice
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp salt

Heat a grill to high.  Use an oil-soaked paper towel held with tongs to lightly oil the grill grates.  Trim the ends from the zucchini, then slice it in half lengthwise.  If the seeds are large and watery, scrape out and discard most of the seeds from the center of each half.  If the seeds are small, you do not have to take them out.  Place the zucchini on the grill, cut side up then reduce the heat to low.  Cook for 10 minutes, or until just lightly browned and starting to get tender.  Set aside to cool.  When the zucchini has cooled, place it in a food processor.  Add the tahini, garlic, lemon juice, cumin, smoked paprika and salt.  Process for 1 minute, or until very smooth.  The hummus can be served immediately, with crackers, or chilled.  The hummus will thicken slightly as it chills.

From Lancasterfarming.com

Squash Casserole

• 2 cups yellow squash
• 2 cups zucchini
• 3 medium onions
• Chop by hand or in food processor.  Mix with:
• 1 cup pancake baking mix
• 3 eggs
• ½ cup oil
• 2 cups shredded cheese
• Salt and pepper to taste

Put in casserole dish.  Bake at 350 for 45 minutes or until browned on top.

From Lancasterfarming.com

Squash Pies

• 2 cups cooked squash, pureed
• 2 cups sugar
• 4 eggs
• ½ cup evaporated milk
• 1 tsp nutmeg
• 1 tsp fresh sqeezed lemon juice
• 3 Tbsp flour
• 1 cup coconut
• ½ cup crushed pecans
• 3 pie shells

Blend all ingredients together, except the pecans.  Pour into pie shells.  Put pecans on top.  Bake at 350 for 1 hour.  Makes 3 pies.

From lancasterfarming.com

STAY COOL!