Week 10: Food, Food, Food

Anyone feel like sharing recipes? I'm not there yet, but there is a point in the season where my creativity for things full of fiber (I'm talking about our veggies here) is asking me to do no more than amplify their flavors with a some olive oil, a sprinkling of salt and some heat in a cast iron skillet, softening their skins and deepening their colors. It's quick and easy and a fool proof method for using large quantities of kale and summer squash, among many other things. But lets talk variety here. If anyone wants to share a beloved recipe with the rest of the members, just pass it along my way and I'll compile all of them and post them, a continuation of a virtual recipe book of sorts, for the LVEF CSA. If you'd like to share, email me your recipe at hanniw@nwyouthcorps.org.

Meanwhile, we're weeding. This gives me ample time to contemplate what to do with our healthy collection of kale but also keeps the crops out of competition with all of that sorrel, spotted spurge, bindweed and quack grass that seems to thrive in about any kind of condition. 

And finally, beans people! Not just fava beans, but beautiful wax beans, waiting to be steamed and tossed with butter or a nutty tahini dressing. But that will be next week.

As for this week, you will see:

• Peas
• Fava Beans
• Summer Squash
• Scallions
• Kale
• Swiss Chard
• Beets
• Fresh Garlic (This is garlic we harvested this week, so it hasn't been cured. Use it as you would normally, but  sooner rather than later to capitalize on its' optimal flavor and freshness).
• Salad Greens

Happy Eating! And thanks to any of you wanting to share your recipes.

This is how happy our vegetables are...

This week's recipe

Portobello and Summer Squash Tacos

• 5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
• 2 teaspoons dried oregano
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 4 medium zucchini, cut into 2-by-1/2-inch sticks
• 1 medium red onion, halved and sliced 1/4-inch thick
• 12 (4 1/2-inch) corn tortillas
• 6 ounces (1 cup) Monterey Jack cheese, shredded
• 1/2 cup fresh salsa

Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss summer squash and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (squash may cook faster than mushrooms).

Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.

To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.

Add your scallions and garlic to either roasting mixture to add more flavor and bulk to your tacos!

adapted from marthastewart.com