Friday, July 24, 2015

CSA Newsletter - Week 6

Hello members,

Here is what you can expect at your pickup next week:
If you're busy and exhausted, you don't want to spend lots of time cooking.  We have weekly go-to meals that take little prep time and taste delicious.  Eggs are a great way to use up lots of veg, in omelets, frittatas, scrambles and quiches.  The quiche we had this week had a puff pastry crust (find in the freezer section of your grocery store) with steamed beans and broccoli, sautéed beet greens and garlic scapes, left-over ham and sweet potato cubes, chopped basil and cheese curds.  Make 2 or 3 and freeze a couple after they've cooled.  The trick to making sure the crust is cooked through, is to start with the temperature at 400 degrees Fahrenheit for the first 10 minutes, then lower the temp to 350 until the eggs is completely cooked and the top is golden brown.

Pasta is another quick way to use vegetables.  Sauté, steam or roast any vegetable and add to hot or cold pasta with your favourite sauce and cheese.  Don't forget to add chopped basil before serving.
Spaghetti with Beets and Greens
Farfalle with Gold Beets, Greens and Pine Nuts
Green Bean and Pasta Salad
Pasta with Green Beans and Tuna
Cheesy Broccoli Pasta Bake

Pizzas are great too!  Make your dough balls in advance when you have some time.  Freeze as many as you can make and take them out in the morning to thaw for dinner.  For toppings, thinly slice zucchinis, eggplants, carrots and beets with a mandolin; steam broccoli and green beans; chop basil, beet greens, kale and chard; grate cheese and spread a red sauce or pesto on the dough for a delicious and healthy meal.

Roasted veg is easy to do; chop whatever vegetables you have, toss with oil and seasoning and roast for 30-45 minutes.
Roasted Vegetables

Have a great weekend and happy cooking!

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