CSA: In the Box (Weeks 8 & 9)

Camp has come to a close this season and we Fords have been laying low for the past of couple of weeks… hence, the blogging hiatus – and especially the CSA hiatus. We’ve been taking bike rides, playing with the chickens, working in the garden, traveling to weddings, sitting in the hammock, sewing fun new creations.

Ahh. Pure bliss.

I love summers at camp, but I also love when I can cook meals for my family again in my own kitchen with tasty, earthy ingredients… there are only so many corn dogs and tater tots one can handle. Needless to say, we’ve been feasting well this past week since we arrived back from our travels – the type of cooking and feasting that is so simple it seems wrong and so good for the soul it’s gotta be sinful.

Tis the Season (for Squash)

1 squash per person you’re feeding (I made three zucchinis, as you can see)

1 slightly beaten egg

1.5 cups of breadcrumbs

1/4 cup of chopped onion

1/2 cup finely shredded cheddar cheese

1 tbsp of fresh dill

1/4 tsp of salt

pepper to taste

1. Preheat oven to 350. Cook squash whole for about 5 minutes in salted boiling water – drain and let sit for a minute. Cut the squash in half – scoop out the guts and place in a bowl, you will get to that in a minute. The squash should have about 1/4 inch of shell left.

2. Chop up the guts & mix with the egg, breadcrumbs, half of the cheese, onion, dill, salt, & pepper. Mix it, mix it real good.

3. Fill the shells with the mixture – plop it in there, don’t be shy. Place them in a baking dish so they won’t fall over.

4. Bake for about 20 minutes. Pull them out and sprinkle the rest of the cheese over top. Bake for another 5-7 minutes.

5. Serve warm.

Roasted Potatoes & Lemon with Dill (recipe from Real Simple – April 2011)

2 lbs of new potatoes, halved or quartered

1 lemon, thinly sliced

2 tbsp olive oil

Kosher salt & black pepper

2 tbsp coarsely chopped fresh dill

1. Heat oven to 450. On a rimmed baking sheet, toss the potatoes and lemon with the oil, 3/4 tsp of salt, and 1/4 tsp pepper.

2. Roast, tossing once, until tender, 25-35 minutes (it only took 25 for ours). Toss with dill before serving.

See, so easy peasy your dog could do it.

Or your husband.

I kid. I kid.

**For the record, my husband, my father, & my brothers are all very good chefs of their own choosing.  Let me just throw that out there before the angry mob starts forming…


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