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
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.
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
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.
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?