Squash Blossom Frittata

2015 CSA Summer August 8th

2015 CSA                Summer August 8th                      Planet Earth Diversified

  • Baby Arugula Box
  • Green Beans
  • Eggplant
  • Pepper Medley
  • Watercress Box
  • Collards
  • Tomatoes
  • Gourmet Cucumber
  • New Potatoes
  • Garlic
  • Oregano
  • Tarragon
  • Lemongrass
  • Zucchini/Squash
  • Squash Blossoms

Eggplant dish that utilizes tomatoes, and mint as well, from a Middle Eastern restaurant: Borani Badenjan, fried eggplant steamed with seasoned tomato sauce, served with homemade garlic yogurt and mint. Or try this: Mike takes the eggplant, tomatoes, etc, and simmers it in a crock pot. The resultant rich batch is then great for a minestrone or served over pasta. Very nice with a shaving of parmesan! “Filet mignon topped with fried quail eggs, collard greens with garlic cloves, and coconut-oil-fried potatoes and onions.” The eggs are from her home raised quail and the beef is from a neighbor of ours, Wolf Creek Farm. Food and photo by Dana Michelle. To the left are “egg cups” by Rebecca Stewart that include watercress: she used 9 eggs, added spices, chopped up kale, watercress and parsley, put a scant tbsp of cooked ground sausage, into the bottom of each muffin section, then poured in some egg-kale mixture and baked @350 for….20 minutes or until they puff and the middles are cooked”, she said. Thanks to all our CSA members’ food inspirations this week! <3 We appreciate you!