I happened upon this little gem (don’t even remember how) the other day and joined. So hello to all you others! So every time I post a CSA-involved recipe or whatever now, I’m going to link back there. Now if only I could manage to take better food pics. My kitchen really doesn’t have great lighting for it, which certainly isn’t helped by the fact that this stuff is usually done at night. Oh well. Trust me, if I share a recipe, it’s good!
I’m going to get this week’s CSA stuff tomorrow after work (partner wasn’t able to pick it up today), but I have stuff to share anyway. I am STILL drowning in tomatoes (and this week’s CSA declared that it is “the year of the tomato” at Even’ Star Farms – so uhhhh more to come), and I think I’ve perfected my tomato sauce recipe. While this one is good, I have a variation…

Picture 12Jennah’s EVEN BETTER Fresh Summer Tomato Sauce

1. Cut the tops off a bunch of tomatoes. Paste tomatoes or roma preferred, but throwing in a few slicing tomatoes, grapes, or cherries is good.

2. Throw them in a large pot of boiling water. Boil until the skins start to peel back. Then spoon out tomatoes and put them in a bowl of ice water.

3. Once cooled enough to handle, remove skins by squeezing tomatoes into a blender. Puree tomatoes, discard skins.

4. Chop up (throw in blender or by hand) a handful of oregano and basil. A little lemon balm too, if you have it.

5. Put it all in a sauce pan and add some olive oil. Also a small amount of white wine, if you have it. Also add to taste: sugar, salt and a bit of pepper.

6. Add tomato paste and stir (without the paste, it tends to be too runny and won’t stick to any noodles). Depending on how thick you want your sauce, you may want more of less paste. (I like a bit more.) Cook on med-low covered until it starts to bubble, then turn it all the way down to low for about 10 minutes uncovered. Stir occasionally (you’ll need to mix in that paste once it starts to warm up).

5. Enjoy! It’s best after being in the fridge for a day or so, but also great right away. And I have quite a few bags in the freezer for winter as well.

Picture 13Simple Squash Fritters

These are SO GOOD. My husband wasn’t quite as excited as I was about them, but he really enjoyed them too (he doesn’t get excited easily – possibly I do). This is a great way to use a ton of squash. Kids would love them too, trust me. Sorry – you are forewarned that I don’t really measure in the recipe. It’s based on this recipe, but modified a little.

1. Roughly slice up some squash and stew/boil until soft. No need to peel. Once soft, strain/drain and puree the squash. Put a pan of oil (I used vegetable oil) on med-high to start it getting warm.

Picture 142. Mix in the following ingredients to taste (you can taste as you go) until you get a slightly un-firm batter. I am listing the ingredients from MOST to LEAST: squash puree, corn meal, flour, sugar, salt (just a touch), baking powder (just a touch).(Ignore the random herb leaf in my pic.)

3.Put small spoonfulls (maybe quarter size) into the hot oil. They don’t need to be covered all the way. Once the start to turn golden brown, flip them over. Once done, put them on a paper towel/rack to dry/drain. It only takes a minute or so for each batch to fry.

4. Enjoy! Soooo good. THe outside is crispy and the inside is gooey/bready with the sweetness of the sugar and squash. Yum! This would probably also be good with various winter squashes or other veggies – zucchini, eggplant maybe?

Oven-Dried Tomatoes
Picture 16
I also dried some tomatoes. There are a ton of recipes out there for this, but the time was WAY off on all I looked at. They took FOREVER and still aren’t totally dry (they were very ripe/juicy – I head from others on Twitter that theirs too way longer than they thought, too), but I figure instead of storing them, I’ll just use them up over the next week or so. I cut them thin, sprayed them with olive oil and sprinkled salt and pepper. Put them in the oven on 200° for probably about 6 or 7 hours total (3 last night, then covered and left them sitting out today, then a few more hours tonight). They’re very good. They taste like seasoned sun-dried tomatoes. This might be good to do with sub-par grocery store tomatoes in the winter.

So allllll that, and I still have this many tomatoes left! Plus I have a bag from the neighbors’ that I will force upon my CSA sharer, plus I have more coming from the CSA tomorrow.

Picture 17

And you know, I might be going crazy, because it almost seems as if the tomatoes are MAKING FACES AT ME!! This is clearly bad.

The tomatoes are mocking me.

The tomatoes are mocking me.