ISO the "Master CSA Recipe"
You know, I need one that uses the eggplant-zukes-cukes-beets-tatsoi-braising greens-bunching onions-carrots-etc that came in my CSA share this week. Bonus points if it includes lime basil and nasturtiums. No peppers or tomatillos, though, as those won't be ready 'til next week.
In general, we don't get vast amounts of any one veggie, but this week, there was a bumper crop of everything. I'm swimming in zucchini, yellow squash and eggplant. Anyone have their own special master CSA recipes that use multiple vegetables in creative ways?
Maybe a take on ratatouille? I don't have a CSA share (won't work for me), but I have been the recipient of vegetable gifts from friends and when the bounty is big, ratatouille it is.
Last week or so a CH posted a soup recipe she devised in order to use the rest of her CSA veggies at the end of the week. I copied it but that paper and I are in two different places right now. Perhaps if you do a search... In the mean time, off the top of my head, here are my suggestions:
Sautee chopped eggplant, zucchini, onions, carrots in EVOO with garlic and chopped tomato, S & P, hot red pepper flakes and basil. Toss it with hot pasta or continue on to make the Italian version of ratatouille: Giambotta. That incorporates raisins and capers as well as all the rest.
Roast the beets. Cook the braising greens in rendered smoked bacon or pancetta or ham hocks and a little chicken stock. Mash potatoes.
Stir-fry the tatsoi and some of the onions with a few of the carrots in peanut oil with sliced garlic and minced fresh ginger. Add soy sauce and a few drops of sesame oil. Make a pot of rice.
When I subscribed to a CSA two summers ago, pick up night was frittata night. It helped that I was also getting a dozen eggs with my share each week, but you could always get your eggs elsewhere. I'd sautee whatever vegetables were good cooked (made salad from the ones that weren't), throw in the beaten eggs (beaten with a little milk or cream) and grated cheese (whatever I had on hand) and maybe some chopped herbs, and cooked it up. Since there are six of us and I had to make a lot, I baked mine in a 13x9 dish at 400 for about 25 minutes until it was puffed up. But you could do a smaller version in a frying pan on stovetop.
My go-to dishes to incorporate lots of CSA items are: Frittatas as mentioned(last night I used zucchini, kohlrabi, scapes, herbs), greens gratins, and curries. This week I also made a carrot and fennel soup(only 2 items though), and tomorrow will be a salad of roasted beets, favas, red onion and purslane.
Keeping up with the CSA can be a challenge sometimes. Mine is taking a break this weekend because of the drought and I'm going to use the hiatus to clean out the veggie drawer. One of my favorite meals is coarsely chopping whatever is on hand--everything but greens and favs are eggplant, zucchini, hot peppers, new potatoes, kohlrabi, etc.--saute until tender but not too soft. Add in some sort of asian/indian jarred sauce (hot curry sauce, chili paste with garlic, etc.) diluted with a bit of fish sauce. Mix and reduce liquid if necessary. Then add in a big handful of thai basil and a little bit of cream or mexican crema. Stir and serve.
I made this Vegetable Bulgur Salad earlier in the week to use eggplant, yellow squash, english cukes, tomatoes, and basil from my share (I did have to buy the baby spinach):
I used a LOT more of the tomato, caper, and olive vinaigrette (I halved the recipe, left out the capers, and threw in everything I made). It was tasty, easy, and filling. We had it with a couple of steaks.