Swiss Chard Stems with Summer Squash
(Read this using a sing-song voice – if you know my mother, Martha, you know exactly how to say it!)
The CSA box is beginning to feel a little overwhelming!
Until this week, my daily cooking regimen was very leisurely. It included a cup of coffee and an early morning hour or two of prepping veggies and preparing a dish. The veggies in last week’s CSA made a pot pie, a gallete, a bag of frozen cauliflower, baby greens salads, simple steamed green beans, cucumber slices, fennel pesto and this side of sauteed swiss chard and summer squash (Recipe: I used about 1 Tbs. of the fennel pesto to saute the vegetables.)
I never once felt overwhelmed. Well, I picked up the new bounty last night and looking ahead at the next week’s cooking regimen, I finally understand why, with some farms, folks like to split the CSA. I’ll need to cook every day if I’m going to empty the fridge by next Thursday. Now, here’s the other problem: there’s a lot of food around here to eat. I have been freezing a few things and sharing with friends, but this week’s bounty will be the tipping point. It’s time to entertain! Expect small bites and toothpicks in this week’s recipes.
Max was watching Curious George yesterday on TV and told me that the Man in the Yellow Hat said, “It’s not a party unless you pick up small food with toothpicks!” That will be my motto for the week!
This week in the box: orange beets, red potatoes, cucumbers, zucchini, yellow squash, swiss chard, red onions, basil, baby field greens, and green beans.