CSA Week 10

The CSA to which we belong sends out a weekly newsletter. The farmer is occasionally practical but more often philosophical in his missives. In this week's letter, he riffed off a discussion of grass/animal and human/animal relationships, including a quote from a book called Soil Fertility and Animal Health which opens with the line "all flesh is grass". Immediately, the second movement of the Brahms Requiem earwormed its way into my head - "Denn alles Fleisch ist wie Gras". Despite having read Pollan's Omnivore's Dilemma last year, which includes a visit to a "grass farm" in Virginia, I'd never before made that connection between the biblical "all flesh is grass" and the organic farmer's cycle of grass feeds animals, animals feed people, animals fertilize grass. It required Brahms. I only wish I knew in which box the CD is hiding.

• Corn (6 ears)
• Fairytale Eggplant (5)
• Italia Sweet Peppers (2)
• Green Peppers (2)
• Juliet Tomatoes (pint)
• Golden Rave Tomatoes (quart)
• Cucumbers (2)
• Green Beans (quart)
• Chard
• Salad Mix
• Basil
• Cilantro

We are starting to get behind the produce. For dinner tonight, we'll have a quiche with last week's chard, and a salad with the remainder of last week's salad greens. And there's still eggplant and green peppers left from last week. At least I used last week's squash yesterday. And, I even liked it!

Sauteed Yellow Squash

1 onion, chopped
olive oil
3 yellow squash, quartered the long way and sliced ~ 1/4" thick.
1 tomato (or a handful of little ones), chopped
1/4 cup verjus (or wine with a splash of vinegar)
1 scallion
handful of minced basil
salt & pepper

Saute the onion in the olive oil. Add squash and cook for a bit. Add tomato and verjus. Add scallion, basil, salt & pepper. Don't overcook the squash. Eat.