In June the shares were somewhat smaller with often 5 or 6 items but as the summer progresses we are coming away every Tuesday with 7 different items, not to mention fruit, herbs, grains, meat, dairy, etc. While so much produce is a beautiful thing, it is also sometimes overwhelming. Thus, there are always things within your share you may be under utilizing, thinking you don't have time to make something with the item and even if you did, you couldn't possibly eat it this week. Maybe this is now the time to try your hand at canning, freezing and drying (especially those of you with herb shares). Also, in this economy, don't be afraid to make some trades. Maybe you have a neighbor with a fig or peach tree who is sharing...why not pay them back with half of your squash and plums this week? Really good food Karma.
For those of you interested in canning, here is a great blog to inspire:
Keep in mind that all the pesto you may have made with your Basil this week can be frozen. There are small "salad dressing" freezer containers made by several companies found in our local supermarkets that are perfect for freezing pestos. Fill the container to the line, press plastic wrap into the pesto for extra protection in the freezer, seal the container and throw in your freezer for a nice mid-autumn surprise. Putting a dash of lemon juice in your normal pesto recipe will preserve the intense green color.
Thinking on things that are underutilized and also on pestos, I came across a wonderful idea for pesto: Carrot Greens Pesto. Take a look at this wonderful NYC blog's idea for baby carrots and tops:
noteatingoutinny.com/2010/07/18/grilled-carrots-with-carrot-greens-pesto/
This week's radicchio is perfect carmelized with red onions and tossed with linguine, chopped flat leaf parsley and some grated piave or parm. Radicchio is also lovely in a salad with shaved or chopped fennel, grated romano and drizzles of olive oil and balsamic vinegar.
If you have a juicer, fennel and apples juiced together are lovely and sliced peaches are a wonderful addition to your summer morning smoothies. Peaches and basil chopped together can be served over lettuce/ a simple green salad OR over vanilla bean ice cream.
It is almost August and we'll have at least one more month of summer squash. Zucchini lemon muffins are a nice change from your grandmother's zucchini bread and remember muffins and loaf breads freeze well and make nice gifts or treats for the office. You can vary the calorie count, as well as adding generally to the healthy nature of your baked goods by adding things such as oatmeal and wheat germ and replacing white flour with whole wheat and some fats with apple sauce. Zucchini latkes and summer squash gratins are also wonderful uses for your summer squash bounty. Latkes can be formed and frozen raw in containers between sheets of wax paper and gratins can be frozen prior to baking in casserole dishes with plastic covers.
Additionally, summer squash is lovely simply chopped and sauteed with slices of fresh onion and chopped fresh tarragon or other herbs you have on hand.
Hopefully some of the above will motivate you to make a few of these recipes or explore your own cookbooks and favorite food blogs and use those wonderful items in your crisper and sitting on your kitchen counters. Happy eating!