This adventure begins with shelling English peas and then freezing them. They freeze very well uncooked. We usually get lots of fresh greens and squash and peas which, in the case of the salad greens, we eat right away. I usually cook the summer squash for immediate consumption and freeze the peas for the taste of early spring in September. The same holds true for some of the bitter greens -- especially kale and collards -- they are so yummy in soups and they really make the fall seem more friendly. As the CSA season of harvest goes on, I may thaw some of those greens to add to pastas or to use as a side dish. But then, the newest arrivals will be cooked and frozen for later.
Tonight I made Zucchini and Cousa Squash Curry.
The recipe follows:
Wash and dry the squashes(CSA). Slice in half lengthwise and then crosswise. You'll end up with half-moons. Heat your pan and saute chopped garlic(CSA) and sliced onions (S) for a minute or so. Add *curry (about 3 tsp) to the onion and garlic oil mixture. This will bring out the flavor of the curry. Add 2 tsp *cumin and the squash and continue to cook until the squash becomes semi-soft. Eat as is (my favorite way) or serve over brown short grain rice. *Mountain Rose Herbs
We finished the meal with a *red leaf and *romaine salade with *radishes and *cucumbers sprinkled with olive oil and rice wine vinegar. *(CSA)
Comments