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Daily Archives: August 23, 2012

Summer CSA Week Sixteen

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Sixteen down. Nine to go. Then, eight more weeks in the fall. All told, we spend 33 weeks with this CSA. They were piloting a winter pantry program but I don’t know if they will expand it to our area. What did we get this week?

Sandy Spring CSA Week Sixteen 2012

The list includes:

1 Bag Jalapeno Peppers
1 Bag Red/Yellow Tomatoes
1 Bunch Purple Carrots
1 Bag French Green Beans
1 Bag Mixed Onions
2 Red Bell Peppers
1 Bag Red Roma Tomatoes
1 Bag Mixed Garlic
1 Bag Purple Majesty Potatoes
1 Sweet Dumpling Squash
1 Bunch Italian Parsley

You will notice I again swapped herbs for tomatoes. Interesting, while talking to our host at the house, she told me lots of people swapped the romas, as they don’t can or freeze them. But then, six members took advantage of the $25 box of romas for 25 pounds. There were six big boxes of tomatoes there with names on them.

I stopped at David’s on the way home to get greens, particularly arugula to use in the green tomato pasta I linked to a few posts back. I made it last night, with almost but not quite ripe tomatoes from my garden. It is a keeper and I will be doing it again, now that I have the arugula.

Looks good, doesn’t it?

Cooking slightly underripe tomatoes for Mario’s pasta

The tomatoes were sliced and sauteed in olive oil with a clove of garlic, thinly sliced. The pesto was made with a cup of mixed herbs and greens, equal parts of mint, basil, parsley and I used scallion tops because yesterday I didn’t have arugula. Added a 1/4 cup of parmesan, a garlic clove, and a 1/4 cup pine nuts, and drizzled in olive oil. Salt and pepper. I didn’t follow the recipe because I was missing arugula, and had some pine nuts left in the fridge. Any simple pesto will work here, but the mint really kicks up the flavor.

Pesto for green tomato pasta

The finished product looked like this. Add the pesto and the cooked spaghetti to the pan, then dish it out. Add a little parmesan on top.

Pesto spagehetti with underripe tomatoes (Can be made with large green tomatoes as well)

Since we got some slightly underripe tomatoes today, and I have all the necessary ingredients here, this will be on the menu again, it is that good.