Wednesday, September 15, 2010

CSA Drop #14

Drop #14 has arrived and those tomatoes just keep on coming! Last night Michele and I tried our hand at oven roasting the Juliets. It was so simple and they are so tasty. We cut the tomatoes in half lengthwise, placed them face up on a baking sheet, sprinkled with olive oil, salt and pepper and baked at 350 degrees for between 1-2 hours. Then we filled freezer bags with them and hopefully this winter we will be enjoying a taste of summer!

This week the share includes:

  • Bok choy
  • Arugula
  • Sweet Peppers
  • Winter Squash
  • Summer Squash
  • Slicing Tomatoes
  • Juliet Tomatoes
  • Hot Peppers
  • Potatoes
  • Garlic

1 comment:

  1. Sorry I didn't post this earlier. If anyone is looking for something to do with their Acorn Squash, one suggestion is Ginger Squash Cookies. Here's the recipe:

    Ingredients
    1 Acorn Squash
    1 Cup Whole Wheat Flour
    1/2 Cup Oats
    1/4 Cup Maple Syrup (or Honey)
    1/4 Cup Coconut Oil
    Dash Cinnamon
    Dash Nutmeg

    Directions
    1. Preheat the oven to 400 degrees.
    2. Cut the squash in half (vertically) and remove the seeds. Cover lightly with olive oil and bake cut side down for 30 minutes.
    3. Remove from the oven, flip over and let cool.
    4. Mix all other ingredients.
    5. Remove the flesh from the squash, mash and add with the other ingredients. Mix well.
    6. Form into small patties or use a cookie cutter. Arrange on a lightly oiled baking sheet.
    7. Bake at 350 degrees for 20 minutes.
    8. Enjoy.

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