I think I’m in a CSA rut, and it’s only week 7.
I started last week’s cooking with 15 yellow squash. They took up half of the vegetable bin. Yesterday, after I put away this week’s CSA, I had 14 yellow squash in the same space. They just keep coming.
The squash marathon started over the weekend, when I cubed and sautéed a few as side dishes. On Monday, I rediscovered my Recipes from the Memphis Farmers Market cookbook and tried a summer squash casserole, contributed by market board member Linda Cornish. The recipe mixes light ricotta and goat cheese with four eggs, diced onions and jalapeno, seasonings, and Ritz crackers. The squash is sautéed with the onions and pureed, so when it all comes together, it has the texture of corn pudding. I love casseroles, and this is a good one.
The zucchini went into a quiche, and the cucumbers fueled green salads all week.
But my favorite meal was baked salmon, roasted potatoes, and baby carrots with tarragon and butter. The carrots were the first food to disappear from my plate.
Typically, I overcook carrots on the stove, so I decided to microwave them instead. Here’s what I did:
I sliced the carrots, added a few tablespoons of water, and cooked them in the microwave for about three minutes. Next I plunged them in ice water to stop the cooking. (I’ve been a slow convert to the ice water plunge, but it does keep vegetables crunchy.) After I dried off the carrots with paper towels, I tossed them with melted butter, tarragon, and a touch of arrowroot. I tried freezing a few and was happy to discover that when reheated, they are still delicious.
Now back to that rut. I made pesto with my basil once again, switching from walnuts to pine nuts. But I’d like to try a new pesto recipe, so if you have a favorite, please share.