I didn't take a picture last night, but here's YASSR (Yet Another Summer Squash Recipe...with all the squash, can we ever have too many recipes??) I found this recipe written on the board at the CSA pick up this week, and decided to try it when I got home. Quick, easy, yummy!
3 or 4 medium sized summer squash (any varieties)
8 or so leaves of fresh Thai (purple) basil
A few sprigs of fresh parsley
A small handful of fresh cilantro
About half a can of coconut milk
Pinch of salt
Cut the squash into bite-sized pieces.
Chop up all the herbs. Chiffonade, anyone? I just jammed all the other herbs inside the basil, rolled it up, and chopped!
Add the squash and herbs to a frying pan, and pour enough coconut milk to cover the bottom of the pan completely.
Cook over medium heat until done to your liking. Season with a little salt.
Quite tasty, easy, and a little different from the normal ways I prepare squash!
And on the flip side, I wanted to talk for a minute or two about the inherent risk of a CSA. Part of what I like about a CSA is that it's a *SHARE* of a harvest. If there's a good harvest, presumably you'll get a good share size. But if it's a bad harvest, well, you might not get such a big share.
This year, our CSA is taking a huge hit: tomatoes. We probably won't get any. They were hit by late blight. It's not just our CSA, it's throughout the northeast, so I'm guessing many of you reading are in the same situation, with tomatoes and/or potatoes affected.
I won't lie...it's a disappointment. But I'm glad I belong to a CSA, where the loss of a huge crop like tomatoes means just that: disappointment. Presumably not something that leads to the demise of a farm.
Our latest CSA newsletter had a great article about losing the tomatoes. Tammy at Food on the Food has reprinted it on her blog. Worth a read (not to mention sticking around and peeking at the rest of her blog...it's wonderful, and the first blog I started reading way back when I first got interested in eating locally.)