Blog

Zucchini Carpaccio with Avocado

Category: 

How 'bout all that zucchini yesterday!  3 pounds is a lot.  I plan to grate some and freeze it for zucchini bread later (mostly using the bigger squashes), but what to do with the rest?  Especially those little guys? Here is a solution for some of them, plus it's raw (no cooking!).  Perfect for the warm hot weather we've been having.

Zucchini Carpaccio with Avocado

Summer Squash Soup

Category: 

Summer Squash Soup

1 tablespoon olive oil or butter
1 red onion (6 oz.), thinly sliced
2 carrots (1/2 lb. total), peeled and thinly sliced
1 clove garlic, pressed or minced
1/4 cup dry white wine
4 cups fat-skimmed chicken or vegetable broth
1/2 cup dry vermouth
6 cups (1 3/4 lb.) chopped zucchini, crookneck, or pattypan squash (use 1 or several kinds)
Salt and pepper

Beet Salad

Category: 

Beet Salad 

1 1/2 pounds beets (greens trimmed before weighing), rinsed
About 1/3 cup sour cream
1 tablespoon chopped fresh dill
Salt and pepper
About 1 tablespoon rice vinegar

Place beets in an 8-inch square baking pan. Add 1/2 inch water. Cover pan tightly with foil and bake in a 375° regular or convection oven until beets are just tender when pierced, 45 to 60 minutes. When cool enough to handle, peel and cut into matchstick-size strips (see notes).

Volunteers

Category: 

Just a reminder that if you haven't signed up for your volunteer shift, please consider doing it ASAP. As a member of the CSA, you are required to help out during one of two time slots on distribution days. Each is 3 hours - 12-3pm or 5-8pm. When you send an email to volunteer@hellgatecsa.com with you volunteer request, be sure to include the following:

Pages