Tuesday, July 29, 2008

csa day

We have:
salad mix
red onion
3 lbs of beefsteak tomatoes (wish you were here, Mom!)
2 1/2 lbs. summer squash

We're considering trying to can some of the tomatoes. Any advice? Or resources? I think we'll have some pesto pasta with roasted summer squash too. Maybe a smoothie with the fruit.

photo by Muffet


Janine said...

Why don't our tomatoes look like that? :) I am up to armpits in cherry tomatoes here, and with Adam gone they aren't getting eaten as fast as they normallywould be...so if you have any ideas, please share. Summer squash is in season here too so I've been buying it and I have an easy recipe for summer squash casserole that Lexi loves...if you like casseroles. Let me know if you are interested :)

Megan said...

Yes, share your recipe!

My aunt suggested freezing tomatoes. This is what she said: "all you do is.... wash the tomatoe, take the stem area off.... place a few tomatoes at a time in a large pot of boiling water.... let them lay in there (I always stir mine around)... leave them in there for ....hummm..... 5 minutes..??... then using a slotted spoon, take the tomatoes out and place in a large bowl of COLD water.... leave in there for a couple minutes and take out.... the skin will pretty much fall off the tomotoe.... you can then chop the tomato up, or freeze it whole. easy...... and kinda fun to do~! "

Janine said...

Excellent! Here's the squash recipe, courtesy of Adam's grandma:
-3 lbs.yellow summer squash
-1/2 cup chopped onion
-1/2 cup breadcrumbs
-1/2 teaspoon black pepper
-1 teaspoon salt
-2 eggs
-1 stick of butter (I use bummell&brown yogurt spread and it is just as good)
-1 tablespoon sugar
-Wash/cut/boil squash till tender
-Drain thoroughly & mash with a fork
-Add all ingredients except 1/2 the butter and mix
-Spread mixture into baking dish
-Drizzle remaining butter (melted) on top and additional breadcrumbs
-Bake 375 for 1hr. or until golden brown on top