We’re still eating our way through last week’s half share. A highlight for me was this savory zucchini tart, pictured here ready to go into the oven. For the dough, I used this recipe for an heirloom tomato tart with Parmesan crust.
Everything in this week’s share is a repeat of something we’ve received in the last week or two, but the good news is there’s no cabbage! We’re getting plenty of beans, squash, and potatoes though. Last week’s fennel wasn’t really enough to make a side dish for two, but combined with this week’s bulb we should have enough.
Last night before going out to see a local production of Much Ado about Nothing we had a simple meal of stuffed squash and beans. I cut three yellow squash in half, scooped out the seeds, and par-boiled the squash until tender but firm, maybe 6 minutes or so. I minced some onion and some peppers from last week’s share and sautéed them along with a half pound of ground pork, some fennel seeds, salt, and pepper. Then I added some fine bread crumbs and a little milk to sweeten and bind. That filling went into the squash and then into a 350F oven for about 25 minutes. Meanwhile I put the cleaned beans in gently boiling water for about 8 minutes, then removed them and sautéed them in butter with salt and pepper for a few minutes. It wasn’t a spectacular dinner, but it was tasty enough and used several ingredients from our share.
Okay, that’s it for now. I think we’re having potato-leek soup some night this week, and I’m going to look for something interesting to do with that fennel.