Tuesday, September 9, 2014

CSA week 11- Mollie guest post

I haven't done a guest post in a long time. But I think most of you know that my mom is on vacation this week, therefore this is my responsibility. And I'm getting a bit frustrated because this it the second time I have done this post. The first one I was just posting and the whole thing deleted. Stupid technology.

This week has been a little chilly. But I'm not complaining, it's much better than extreme humidity like we had a little while ago. And we finally got rain, and I mean finally,  we really needed it. But the cold is causing the tomatoes to ripen a bit more slowly than normal. But that doesn't mean we don't have any, of course we do!

This past week we have had more responsibilities that normal, but I hope mom is having a great time in California. With all her wine tastings and heirloom tomato expeditions. Even if she leaves the farm, she can't leave the tomatoes behind, she truly is the tomato lady. But she deserves a break from the chores and the vegetables, she works really hard and needs a super fun week!

This week in the baskets there are a lot of deliciousnesses! Things like summer squash, tomatoes, edamame, carrots, tomatillos, ground cherries, herbs, beets, potatoes, lettuce and peppers.

The recipe this week is nice and refreshing for the warm days, and still nice for the cooler ones. It's a shaved summer squash salad! Enjoy!
  • 3 tablespoons whole almonds
  • 1 pound summer squash (a mix of green and yellow)
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 minced garlic clove
  • Kosher salt and freshly ground black pepper
  • Baby arugula or lettuce


Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.

Thats it! Have a great week everyone!

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