CSA - Week Three

This week's harvest included cucumbers, carrots, zucchini. squash, red cabbage and kale.

Here's my recipe for the cucumbers:

Peel.  Slice.  Dip in Ranch dressing.

Stop making life so hard people.

Now, can we talk about squash for a minute?  It must seriously be the easiest vegetable to grow in Tennessee.  I am convinced our state will survive any sort of worldwide annihilation just because, no matter what happens, we will have squash.  My stepdaughter once worked at a fast food place.  While working the drive-thru one day, a man drove up without ordering, she opened the window and he handed her a bag of squash and drove off.  The squash will save us folks.  Don't forget it.

We also scored our first green beans of the season.  Try this recipe and tell me if it's good.

Roasted Green Beans
Wash and drain beans and let them dry well.  Trim off both ends of your beans.

Place beans in a large bowl and drizzle good extra virgin olive oil over the beans.  Sprinkle a small amount of paprika, coriander and cumin over the beans and toss with your hands until beans are coated with seasonings.  Lay beans out in a single layer on half sheet pan (with rim).

Roast beans at 500 F. about 15 minutes, stirring beans around three times while roasting.

After 15 minutes, remove from the oven and season with salt and fresh ground pepper.

 Dip/Dressing to accompany beans (make ahead of time)

- 1 Cup of Greek yogurt

- 2 T. Parsley or Cilantro (your preference)

Now add your choice or both to taste:  chopped chives and/or minced red onion.  Add ¾ cups diced cucumber.

Refrigerate for a couple hours before serving so yogurt can absorb the flavors.

Strawberries are still our only fruit.  Not complaining.  Just ready for some variety.  This is the strawberry recipe I want to try...if the kids stop eating them as fast as they can shove them in their greedy little mouths.

Here it is:  Halve the strawberries, place them on a cookie sheet, bake in a 210 degree oven for 3 hours.  The recipe is getting rave reviews online.  But I haven't tried it yet so don't blame me if you end up with a pan full of strawberry bleck.

The cheese this week was a log rolled in some kind of herbs.  It looks friggin delicious but I still haven't got around to eating it.  Come by the house and I will give you a bite...or seven.