Thursday, August 2, 2012

CSA Share Week 8

We had a lot of hits this week.  The Benedictine Spread was scrumptious!  We shared it with friends and then froze the rest so we can enjoy it with family next week.  We would definitely use our cucumbers this way again.  The vegetable lasagna is always great and so easy to freeze and use again later.  

The Summer Squash Puffs, while not necessarily healthy due to frying, are quite delectable.  We tried the Easy Indian Style Okra last year and everyone enjoyed it.  The flavors are great and we had no problem with the texture of the okra.  

We have tomatoes and dill leftover.  I would like to find another dip or spread that would incorporate dill next week.  The tomatoes can likely be combined with Week 9's for a batch of salsa!

Photos courtesy of Scotch Hill Farm, Broadhead, WI
Week 8 Bounty: 
Summer Squash - Patty Pan and Magda
Long Cucumber
Short cucumber
Green Bell Peppers
Tomatoes (Jet Star, Juliet, Sun Gold)


Meal #1: cabbage, tomatoes
Black Bean Tacos
Can of black beans, seasoned for tacos

Shredded taco cheese
1/2 head of cabbage, chopped
Black olives
One tomato, diced
Whole wheat tortillas
Drain liquid from beans and heat in stovetop pot.  Warm tortillas in microwave, add ingredients as you choose.

Meal #2: carrots, zucchini, patty pan squash
We like this to be more like true Italian style, better balance of pasta to sauce. With true Italian pasticcio the flavor of the pasta is just as prominent as the flavor of the sauce. The original recipe was one that has been passed around the family for years.  It was only supposed to be one frozen package of spinach, but a few years ago I began adding other veggies.  It also called for two jars of spaghetti sauce and I only use one.  My homemade spaghetti sauce is full of more vegetables, so this is a vegetable delight.

Pasticcio di Verdure (Vegetable Lasagna)
15 oz. ricotta cheese
1.5 c shredded mozzarella
1 egg, beaten
10 oz. or 1.25 c chopped spinach (I used puréed cubes)
1/2 tsp salt
1/8 tsp pepper
3/4 tsp oregano
1/2 tsp nutmeg
15 oz. jar spaghetti sauce (I used homemade)

Small bunch of carrots
1 cup grated zucchini - liquid squeezed out and reserved
12-15 lasagna noodles (I prefer "rolled flat like homemade," or to make the pasta)
1 c water (I used zucchini and spinach juices)
In a large bowl, mix ricotta, 1 cup mozzarella, egg, spinach, spices, sauce, carrots, and zucchini. In a greased 13x9x2 pan, layer 1/2 cup of filling mixture, then three noodles. I usually do four to five layers depending on amount of sauce. Top with remaining filling mixture and sprinkle with 1/2 cup mozzarella. Pour water (or vegetable juice) around edges and cover tightly with foil. Bake at 350 degrees for 1 hour 15 minutes. Let stand for 15 minutes before serving. 

Stuffed Patty Pan Squash
6 pattypan squash, stem and blossom removed
6 slices bacon
1/2 cup diced onion
1 1/2 cups soft bread crumbs
1/4 cup freshly grated Parmesan cheese
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute. Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil. Bake for 15 minutes in the preheated oven, or until squash are heated through.

Other uses: cucumbers, onions, magda squash, zucchini
Benedictine Spread
3 small/medium cucumber
Bunch of spring onions, quartered
1 (8-ounce) package cream cheese, softened
1 teaspoon salt
Dash cayenne pepper
3 Tbsp mayonnaise
2 Tbsp red wine vinegar
Slice cucumber in half lengthwise; remove seeds with a small spoon. Place cucumber in blender/food processor and pulse about 5 times, until cucumber is minced. Place onion in the blender/food processor, pulsing until it is finely chopped. To cucumber/onion mixture add cream cheese and stir well with a spatula. Add salt, cayenne, mayo and red wine vinegar. Spread on crackers or bread for sandwiches.

Summer Squash Puffs
1 quart oil for frying
4 summer squash, cut into chunks.
1 medium onion, grated
2 eggs, beaten
2/3 cup all-purpose flour
2/3 cup dry corn muffin mix
2 teaspoons baking powder
3/4 teaspoon salt
Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C). Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash. In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture. Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.

Easy Indian Style Okra (for the freezer)

1 pound sliced fresh okra (about 1/2 inch thick)
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
1 teaspoon garam masala
salt to taste
1 medium onion, chopped 
3 Tablespoons oil
Place the sliced okra in a large ziploc bag, add cumin, ginger, coriander, garam masala, pepper and salt. Freeze.  When ready to eat, heat oil in a large skillet over medium heat. Add the onion, and cook until tender. Add frozen, spiced okra and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender. It may take longer depending on size of okra.  *Recipe adapted from CALIGAL76 at

Green Bell Peppers
Diced and frozen for future use in chili

Double Chocolate Zucchini Bread
This was so good that I made a double batch and froze it in two freezer containers.  When we are on vacation I will take out the night before to thaw.  In the morning, they will be ready to cook fresh in muffin or bread pans.  Nice and easy breakfast!  I actually used only 1 cup of sugar per recipe - I prefer less sugar. The recipe can be found in Week 6:


  1. Yum, that all sounds super yummy! We still have a ton of huge cucumbers and spring onions in our garden, so I'll definitely try that Benedictine spread this week! Thanks for linking up to Snacktime Saturday! :)

  2. Great use for the last of my cukes -- thanks!