Summer CSA | Week 10
In our box: onions, garlic, tomatoes, Swiss chard, cucumbers, carrots with greens, eggplant, beets with greens, zucchini, Sun Gold tomatoes, cabbage, potatoes, patty pan squash
Hooo-boy, am I behind in my produce usage. We were out-of-town this past weekend to go to a wedding reception and that always sets me back at least a half week. The wedding itself was earlier this summer in Ireland and we, needless to say, did not go to that. This was a casual celebration, held outdoors with plenty of space for the little ones to run and play, which was a life saver after five hours in the car.
We don't live terribly close to anyone in our family who has small children, but every time we're together Silas absolutely revels in all the cousin-love. At one point, he was running across a big open grassy field with his arms thrown open wide and calling out through smiling lips, "I'm running to my cousins!" These are his people. Kids need to be with their people.
Sometimes this is a challenge for Steve and I. We are both introverts. We like to stay home. But kids need a tribe and it's up to us to provide that for them.
Anyway, back to the produce. In last week's CSA update, I referenced the other way we like Sun Gold tomatoes. I modified that pasta recipe a bit to include the omnipresent summer squash and it's quite tasty. If I'm not careful, I'm going to have you all fooled that we actually like Sun Gold tomatoes. (ahem)
Last year: Winging It
Two years ago: Clean Out the 'Fridge Pizza
Pasta with Zucchini & Sun Gold Tomatoes
3 TBS. coconut oil
1 pt. Sun Gold tomatoes
1/4 tsp. red pepper flakes
3 garlic cloves, minced
4 C. summer squash, grated (I used a combination of zucchini and patty pan)
3/4 lb. whole wheat spaghetti
handful parsley leaves, chopped
6-8 fresh basil leaves, cut in a chiffonade
2 TBS. capers
salt, to taste
extra virgin olive oil, to top
freshly grated Parmesan cheese, to top
1. In a large skillet heat the coconut oil over medium heat. When hot, add the Sun Gold tomatoes, red pepper flakes, and garlic. Season with salt. Partially cover and cook until tomatoes burst (about 10 minutes).
2. Use a wooden spoon to smoosh down the tomatoes and add the grated summer squash. Season with salt. Continue to cook until most of the liquid has cooked off, another 8-10 minutes or so.
3. Meanwhile, bring salted water to a boil and cook spaghetti according to the package directions.
4. When cooked, drain the pasta and divide among plates. Drizzle a little olive oil over each serving and then top with the squash and tomato mixture. Top with parsley, basil, capers, and cheese.
Servings: 1 toddler and 3 adult portions
Time: 30 minutes