Some simple cooking ideas for all the cucumbers & squash! We're in the midst of the best growing season we've had in 3 years. Our members are getting really full shares right now, last week each CSA member walked away with 2 paper grocery bags of organic vegetables!
We are also eating from our farm's bounty, and here are a few recipe ideas from last weekend!
I used our farm's Asian cucumbers for this one. Really simple! Just slice cucumbers & onions and coat with your favorite salad dressing.
Roasted new potatoes with zucchini:
Pictured on the left. Simple chop potatoes & zucchini, coat with olive oil, salt & pepper to taste, and roast in a 425 degree oven until tender 30-45 minutes.
Stuffed zucchini, Pictured on right:
Take a good sized zucchini. Slice in half lengthwise then use a spoon to hollow out each half. Fill with your choice of stuffing, pictured is buffalo chicken & blue cheese. Bake at 375 until zucchini is tender, 30-45 minutes. I used a middle eastern squash here.
Grilled summer squash kebabs:
Pictured on right at top.
I used small party pan squash. Cut into small pieces, coat with olive oil, salt & pepper, and grill until tender.