CSA Week 3 - July 8

Your first porch zucchini of the season

Hi there everyone!

Coming in your boxes this week you will find:

Half shares:

• Scallions

• Komatsuna

• Zucchini

• Kale

• Salad mix w/arugula

Full shares include all of the above and:

• Snap peas

• Cilantro

You know it is officially summer when zucchini hits the CSA boxes! I love this versatile and energetic vegetable. It is the toddler of the plant world - turn your back for a minute and you have a much bigger mess than you would have thought possible, or in this case, zucchini.

Working at markets you quickly learn that people have strong preferences about what size their summer squash are. Some people will delight in the smaller more delicate zukes - the size most chefs would ask for if you were selling to a kitchen. And on the other hand some folks will ask why you are trying to rip them off with undersized squash - “what am I supposed to do with this?”

Sooooon!

So, I usually shoot for the middle, erring on too small rather than too large when I catch them in time. But inevitably when things get busy and I forget about them for over 24 hours at some point this summer, I will be pulling forearm length sized zucchinis from the field - some destined for breads and muffins, some directly to the compost. The circle of life, playing out more quickly than I can keep up with.

Bumble bee in zucchini blossom and as of yet very large unidentified bumble species

I know that some people experience zucchini fatigue at some point during the summer, but not me. I love a vegetable I can put in anything and everything - it’s exuberance matched only by its versatility. So today’s recipe is one that makes delicious use of zucchini but also embraces versatility with how easily you can swap and substitute the ingredients.

The veggies latest listens

Roasted Vegetable & Chickpea Tacos with Herbed Tahini Sauce

From Dishing up the Dirt by Andrea Bemis

I’m going to write out the recipe as Andrea originally has it in her really wonderful book, but know that you can use any mix of veggies or mushrooms in this equal to about 3 - 3 1/2 cups and you will wind up with delicious tacos.

• 1 medium-sized eggplant, cut into ½-inch pieces (about 1½ cups)

• 1 medium-sized zucchini, cut into ½-inch pieces (about 1½ cups)

• 1½ cups cherry tomatoes

• 2 cloves of garlic, minced

• 2 cups cooked chickpeas (rinsed, drained, and patted dry if from a can)

• 3 tablespoons olive oil

• ⅛ teaspoon cayenne pepper

• Salt and freshly ground black pepper

• Corn or flour tortillas, warmed

• Herbed Tahini Sauce - recipe below

• Minced herbs for garnish

Preheat the oven to 400°F. Toss the vegetables, garlic, and chickpeas with the olive oil, cayenne, salt, and pepper. Spread them out on two rimmed baking sheets and roast until everything is lightly browned and the tomatoes blister, 18 to 25 minutes. Rotate pans and toss them halfway through cooking.

Spoon the vegetable and chickpea mixture onto warm tortillas, drizzle on the sauce, and garnish with extra minced herbs.

Herbed Tahini Sauce

• 1 clove of garlic, minced

• 1 scallion, minced (white and light green parts only)

• ¼ cup tahini

• 2 tablespoons fresh lemon juice

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon honey

• 1/4 cup loosely packed basil, finely chopped

• ¼ cup loosely packed dill, finely chopped

• 1/4 cup loosely packed parsley, finely chopped

• ⅛ teaspoon crushed red pepper flakes

• Salt and freshly ground black pepper

Combine all the ingredients with ⅓ cup water in a blender or food processor and process until smooth. Add more water 1 tablespoon at a time to thin the sauce, if necessary. Taste-test and adjust seasonings as needed.

Happy eating!

Madeleine