I struggle to use all my CSA vegetables, and this is even with splitting my share with my sister-in-law.
But I sure made an honest attempt to use them all this past weekend.
Cucumbers in Sour Cream
Adapted from my CSA newsletter
Three cucumbers, two peeled, one unpeeled, sliced very thin
Salt
Scallion, sliced
1/2 cup sour cream
1/2 cup vinegar
2 tbsp sugar
1 tsp mustard
Put the cucumbers in a bowl, and sprinkle with salt (this removes the bitterness of the skin). Let sit for 3 minutes.
Mix the sour cream, vinegar, sugar, and mustard together. Pour over cucumbers, and serve.
This makes a fabulous lunch the next day when mixed with leftover cous cous.
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Eggplant and Tomato Cheese Strata
I pretty much made this up
One eggplant, peeled and sliced
2 cups shredded mozzarella cheese, divided
2 cloves garlic, minced
3 to 8 tomatoes (depends on size; I used roma tomatoes, so I needed about 8), sliced
Salt and pepper to taste
Grated Parmesan cheese
Bread crumbs
Lay the eggplant slices on a cookie sheet covered with parchment paper. Sprinkle both sides with salt; let sit about 30 minutes.
Preheat oven to 375. Spray the bottom of a 9 x 13-inch casserole dish with non-stick spray.
Rinse eggplant, then layer on bottom of casserole dish. Cover with 1 cup of mozzarella cheese. Sprinkle garlic on top, then ground pepper to taste. Next, layer tomatoes, the other cup of mozzarella cheese, grated parmesan and bread crumbs. (I would estimate I used about 2-3 tablespoons of the parmesan and bread crumbs.)
Cover with foil, and bake for 30 minutes.
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I also made apple crisp that was ridiculously good. I attribute it to the little tart apples from my CSA, but there was quite a bit of brown sugar and butter in the recipe. Plus vanilla.
What are you making with your summer produce?
Red Pen Mama 