CSA Adventure: We’ve Been Squashed

This was one of those wildly busy weeks. If you were to ask me what I did all week, it is all a blur. The house was cleaned, clothes washed, blogs posted and kids are finally out the door for World Changers.

Last week was a quick cooking week so not as many vegetables were cooked and consumed as we have stacking up in the fridge. Consequently, we have tons of zucchini from last week and more this week. I was planning to make zucchini bread but the truth is I am more a theoretical baker than an actual one. Elisabeth at Wild Onion Farms says zucchini can be grated and frozen for future use. That is a good idea but what does one do with piles of grated thawed zucchini?

This week in addition to more squash, our box contained cabbage (it is so cute), red potatoes, and green beans. There was much joy over another heaping quart of cherry tomatoes and green peppers. Peppers are costly at the grocery store so I was pleased to see them in our box.

In addition to grating zucchini, I will be making and freezing zucchini bread (in theory), a huge pot of vegetable soup and roasted vegetables. Roasted vegetables taste good warm, cold or room temperature so they make useful leftovers.

I will be making the worlds easiest garlic bread to go with the soup. Using the broiler, toast both sides of any kind of bread you want, French and Italian work well for this. Peel a clove of garlic and rub the clove lightly over the toast. That’s it, easy and tasty.

Comments

[Gina's Weight Watcher Recipes]

I have a great zucchini soup recipe my family loves and its really easy to make!