Backyard Gardens CSA: Week 10 – August 9, 2017

DIRT FROM THE FIELD:

Deep summer is here, CSA members, and I’m sure you’re enjoying the bounty! Jenny and I picked 95 pounds of summer squash yesterday, most of which went to you guys. We’re featuring it with today’s recipe. We also found spinach and chard in abundance, so instead of the usual head of lettuce, you’ll find hearty bags of greens. We planted the next round of head lettuces amongst the brassicas, so not to worry, there are more of those to come. In other BYG news, Steve organized the “farm team” on Sunday and we headed over to Enterprise to take on Joseph Hardware in an eight-inning game of softball. Our intergenerational excellence and comraderie weren’t quite enough to squash years of practice, and we ended the game under a salmon-colored sunset down one point and with intentions for a rematch on Labor Day weekend. I’ll try to get the word out ahead of time: supporters welcome!

This week also marks the start of our flower shares, and there is still room to join if you love beautiful bunches of blossoms! An example of a share is pictured below. Each week until the end of summer, you receive a bucket of perfect flowers to arrange as you like. Email or call Beth if you would like to know more.
Lastly, if you are around town this weekend, there is a BYG double header! Steve will be manning the booth at the farmer’s market as usual, but also serving up caesar salad at the Blues Festival. Hope to see you at Joseph City Park- I’ll be there from 4-6 pm, stop by and say hello!


THIS WEEK’S SHARE:

Small Share

3 lb Squash

1/4 lb Spinach

1/4 lb Chard

1 Sweet Onion

1 Bunch Basil

1 Eggplant (Joseph only)

1 Garlic Bulb

1/4 lb Tomatoes

Large Share

3 lb Squash

1 lb Spinach

1 Bunch Mizuna

1/2 lb Chard

1 Sweet Onion

1 Bunch Basil

1 Cucumber

1 Garlic Bulb

1/2 lb Tomatoes + 1 Heirloom


FEATURED ITEM:

Lynne encourages everyone to grill it up this week with this recipe that also features tomatoes, basil, and sweet onions- also included in everyone’s share.

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Grilled Summer Squash with Basil Butter

Grilling adds a new dimension to mild-mannered summer squash. Serve as a main dish topped with cherry, tomatoes and goat cheese and serve with grilled bread, or as a side dish for any grilled fish or meats. 

Ingredients

  • 1 cup packed fresh basil leaves
  • 1/2 pound (1 stick) butter, softened
  • 3 medium summer squash
  • 1 sweet onion
  • 2 tablespoons extra-virgin olive oil
  • fine sea salt
  • black pepper

Instructions

  1. To make the basil butter in a food processor, pulse the basil until coarsely chopped, then add the butter and puree until smooth. To make the basil butter by hand, chop the basil and mash with the butter using a fork until blended.

  2. Slice the summer squash on a diagonal into slices about 1/2 inch thick. Toss in a bowl with the olive oil and season with salt and pepper.

  3. Preheat a gas or charcoal grill. Grill the summer squash slices until grill marks appear, about 3 minutes. Turn with tongs and grill the second side until the summer squash is tender. 

  4. While warm, toss the grilled summer squash in the bowl with a portion of the basil butter to taste. Season to taste with salt and pepper.

Recipe Notes

Reserve any extra basil butter and store covered in the refrigerator for one week.

More CSA box ideas for this week from Cook with What You Have:

Spiced Coconut Spinach

Chard Baked with Orzo and Herbs

Smoky Spinach and Chickpeas

To the goodness of summer,

Caitlin