CSA Wednesday

I know, I missed last week’s CSA Wednesday post. It’s just that I’ve not been motivated to search for recipes, or to cook, really. And although most of you probably didn’t notice, I think there might at least be one person (KO) who reads these CSA Wednesday posts and uses them for ideas…maybe.
This week, we have a lot of leftovers in the fridge (both prepared [i.e. orzo pasta salad] and ingredients [e.g. shredded cooked chicken and homemade chicken stock, an avocado, caramelized onions, pea shoots and young greens, eggs, basil, carrots, ground pork, cucumbers, sauteed butter beans, fresh mozzarella and goat cheese, and on the counter half a loaf of rustic bread- which was quickly going stale). Whew. On top of that we received tomatoes, potatoes, more pea shoots and fresh greens, two large cantaloupe melons and an eggplant from Ken.  I wasn’t really sure where to begin, but this is what I’ve come up with.

Last night was salad night: a big green salad and leftover orzo pasta. Tonight I made a version of this spring pasta recipe from 101 Cookbooks. I used whole wheat spaghetti, pea shoots and greens, snap peas, a few broccoli florets that I found in the bottom of the veggie drawer, the butter beans, caramelized onions and some of the basil. After adding the egg, I tossed in some lemon zest and juice for good measure and topped our bowls with diced avocado, as Heidi suggests.

Tomorrow I’d like to grill BBQ pork burgers, with our favorite cole slaw recipe (from Tim’s friend Dan’s cookbook) and serve with a summer panzanella salad (recipe below), but temps are supposed to reach 102 without the heat index so we might have to rethink grilling. I’m thinking of trying out a vegetable quiche with a potato crust. I’m still looking for the recipe that looks the best, but the one below will do as a starting point. I’d probably use a combination of tomatoes, goat cheese, basil and olives though instead of the oil, onions and vegetables that this one calls for.

With the cooked chicken I was thinking of having Tim’s {famous} chicken with sun-dried tomatoes and artichoke heart pasta or a chicken salad. I like my chicken salad with grapes, though, and I’m not sure I can find reasonably priced (and tasting) organic grapes these days so we may have to rethink that plan. I always like a good chicken soup (especially with homemade stock), but it’s so damn hot that seems out of the question.

For dessert we’re feasting on the cantaloupe, and the rest of the homemade chocolate chip cookie ice cream sandwiches I made for Tim’s birthday (yum), AND the King of Pops popsicles that our friends left us with when they skipped town (aka moved to CA) this week. There’s certainly no shortage of desserts around here. But that’s the way we like it!

Summer Panzanella

From Michael Chiarello’s Casual Cooking

Serves 4


  • 2 lbs ripe tomatoes, peeled seeded and diced
  • ¼ cup minced red onion
  • 2 tsp garlic
  • ½ cup extra virgin olive-oil
  • 2 Tbs fresh lemon juice
  • 2 Tbs chopped fresh basil
  • 1 Tbs chopped fresh tarragon
  • 1 tsp sea salt
  • Freshly ground black pepper
  • Panzanella croutons (recipe follows)
  • 2 cups arugula (or other young spring green)
  • Wedges of parmesan cheese


  1. Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients.
  2. In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt and pepper to taste.
  3. Add the croutons and toss well, and divide among 4 plates.
  4. Top each serving with an equal amount of the arugula. With a vegetable peeler, shave the parmesan over the salad and serve immediately.

Panzanella Croutons

makes 4- 4½  cups


  • ¼ cup unsalted butter
  • 6 cups crust-free cubed day-old bread
  • 6 Tbs finely grated parmesan cheese


  1. Preheat the oven to 350°F.
  2. Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter.
  3. Transfer the bread to a baking sheet and immediately sprinkle with the cheese. Bake, stirring once or twice, until the croutons are lightly colored on the outside but still soft within- about 15 minutes.
  4. Let cool. Store in an airtight container.

Potato Crust Quiche


  • 3 tbsp. vegetable oil
  • 3 c. coarsely shredded raw potato
  • 1 c. grated cheese
  • 1/4 c. chopped onion
  • 1 c. vegetables of choice (chopped broccoli, frozen mixed vegetables, grated carrot)
  • 1 c. milk (may use evaporated milk for richer quiche)
  • 2 eggs
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • Additional seasoning to taste


  1. Mix first 2 ingredients in 9 inch pie pan and press evenly into pie crust shape.
  2. Bake at 425 degrees for 15 minutes until just beginning to brown.
  3. Remove from oven. Layer on cheese, onion and vegetables (onion and vegetables may be sauteed together prior).
  4. In a bowl, beat together milk, eggs, salt and pepper. Pour egg mixture over other ingredients.
  5. Return to oven and bake at 425 degrees about 30 minutes or until lightly browned.
  6. Allow to cool 5 minutes before cutting into wedges.

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