We bought a share of organic veggies and fruit from a Community Supported Agriculture (CSA) group based in Westfield. Each week, we’re going to show you what we got. It’s our way of showing you what New Jersey farmers are up to and what you should be able to find at your local farmers’ market this week.
Last week we got so much food that we couldn’t fit it all into a picture. This week we got the same amount and maybe even a little more. We’re really having a bounty right now. I fit it all in a picture but you can see it took up the entire end of the dining room table. As you can see, this week we got green leaf lettuce, carrots, celery, cucumbers, summer squash, wax and green beans, onions, white potatoes, big and cherry tomatoes, peppers, eggplant, a watermelon, basil, peaches and Tydeman apples.
It’s not really a recipe but here’s what we’ve been going with the summer squash this week:
Chop up one large or two small squashes and one large or two small peppers and saute in olive oil until brown and a little caramelized. Season with just a teeny bit of salt and freshly ground pepper.
I’ve been calling it Squash Browns and having it at breakfast with eggs or alone.
It is a fantastically easy for the morning before coffee and it’s SO delicious. You’ve got to try it!
It would also be a really good side dish if you’re aren’t feeling it for lunch.
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