CSA Diary: Week Eight

What I Got:

• Fennel
• Garlic
• Yellow Squash
• Zucchini

What I Made:

• Potato & Green Bean Stew: Sauteed onion* and garlic. Boiled sliced Yukon Gold potatoes (with skins) until soft. Drained, then added onion/garlic mix, 2 cups water, 2 Celifibr beef bouillon cubes**, sliced carrots*, diced zucchini and green beans*. Cooked until soft. Added peas*** and basil.
• Fennel Salad: Sliced fennel bulbs thin, then mixed with green grapes, dried figs, lemon juice and olive oil. Topped with Pecorino Romano cheese and slivered almonds.
• Almond & Cranberry Salad: Tossed green leaf lettuce & frisee with slivered almonds, dried cranberries and blue cheese dressing.
• Zucchini Muffins: Um, yeah, there's zucchini in it. Here's the recipe.
• Spaghettti without the Spaghetti: Morningstar Crumbles sauteed with kale and topped with Newman's Own marinara sauce and mozzarella cheese.

* From Clintonville Farmer's Market
**From Raisin Rack
***From Mandy's CSA, The Wayward Seed