CSA Week 4

By last night, all we had left of last week's vegetable allotment was: 2 turnips (without greens), some lettuce, about a quarter of a small cabbage, one zucchini, and one scallion. Dinner was grilled steak, a salad using the turnips, lettuce and cabbage, and sautéed zucchini with the scallion and some garlic. Mmm. And I don't even like zucchini. So without further ado, here's one way to get rid of zucchini this summer!

W.'s Sautéed Zucchini

1 zucchini, cut into 2" sticks
2 cloves garlic, minced
1 scallion, thinly sliced
1-2 T. butter
1-2 T. olive oil
2-4 T. white wine
salt and pepper

Heat the butter and oil in a frying pan, just until the butter foams and subsides. Add zucchini and cook until it begins to soften, stirring occasionally. Add garlic and scallion and cook 1-2 minutes. Add wine and continue to cook until zucchini is done - but not mushy! The key to zucchini is to make sure it is not overcooked. Add salt and pepper to taste. Serves 2.

This week, our share was:

• Broccoli Rabe
• Broccoli
• Salad Mix
• Scallions
• Cucumbers
• Sugar Snap Peas
• Strawberries

Since we got strawberries in last week's share, and bought and picked strawberries over the weekend, and got more in today's share, we have had fresh, juicy, wonderful, local strawberries for dessert 7 of the past 8 nights. And they still taste as fabulous as at the beginning of strawberry season; my palate is unjaded. Oh, hail the glorious strawberry!