Week 8 (of the spring/summer CSA), feeling great!
- 1.5 lbs. of Mixed Summer Squash – So many options since we're allowed to mix + match our favorite squashes - see below for brief description of the varieties. This week my plan is to make zoodles with beanballs (use a spriralizer to turn a few zucchinis into zucchini-noodles)
- 3 Slicing Cucumbers – 2 will go into a cucumber soba noodle dish and 1 will get sliced for snacks (sorry if that's boring, but having sliced cucumbers ready to dip into hummus is a big win for my afternoons!)
- 1 bunch of Carrots or 1 bunch of Swiss Chard – This hash that sounds delish; I love swiss chard with black beans!
- 1 bunch of Kale – Massaged with quinoa, lemon dressing, walnuts and feta for lunches
- 1 bunch of Walla Walla Onions – They'll get added to all of the above recipes
SUMMER SQUASH SHOWDOWN As I mentioned above, there are actually a few kinds of veggies that fit under the "summer squash" umbrella, and all have Vitamin A, C, B6, magnesium, fiber, folate, potassium and manganese.
- Zucchini – the green, yummy veggie that everyone's familiar with; if you'd like the same flavor but different shape, try an Eight Ball
- Golden Zucchini – bright yellow and tastes a bit sweeter than the standard variety; the One Ball is the same flavor, but cuter
- Yellow Summer Squash – not to be confused with Golden Zucchini; this has a bit more perfumey flavor
- Patty Pan Squash – Also called scallop squash (scalloped edges) and flying saucers, usually seen in white or yellow; similar flavor to the zucchinis
Cooking ideas: Both types of Zucchini and Yellow Summer Squash are great for sautéeing, grilling, roasting, making fritters, zoodles and baking breads. The One Ball, Eight Ball and Patty Pan are perfect for stuffing, or chopping and eating like the others.
What's your favorite summer squash variety, and how do you like to eat it? Comment above or tell me on Facebook. (Right now, mine are the one and eight balls because they're novel!)