donna's daily dish

csa week 4

6/13/2021

My share of this week’s CSA box was arugula, a beet, green squash, cucumbers for pickling and lettuce.

My lone beet was roasted to put into a salad later this week. I might prepare Marinated Beet Salad with Whipped Goat Cheese or a small portion of Beets with Dill, Lime and Yogurt as I have fresh dill.

For the arugula, Raw Corn, Arugula and Pecorino Salad with Grilled Chicken which I made back in July 2018. My ShopRite has Bell & Evans bone-in split breasts for $3.79/lb. and this would make for an easy supper.

The green squash will be turned into Frittata with Zucchini, Green Onions and Feta for my husband on the evening I’m out with friends. I found the recipe on the Williams-Sonoma website. Although it serves six, the leftovers will make a tasty lunch.

My daughter was going to make pickles, but accidently placed the cucumbers in my bag. I found a recipe for Classic Dill Pickles on the Good Housekeeping website (I totally forgot I had Deb Perelman’s recipe for Easiest Fridge Dill Pickles). Besides the pickles for the recipe, you’ll need distilled white vinegar, water, fresh garlic, sugar, kosher salt and fresh dill.

The vinegar, water, garlic, sugar and salt are placed in a pot and heated until the sugar dissolves. I used my mandoline for slicing long planks for one jar and discs for the other. The pickles need to be refrigerated for 4 hours before eating…. still have some time to go before these can be sampled.

It will be an easy week as I’ve made these recipes before, but haven’t had a chance to prepare them a second time.

The contents for this coming week’s CSA box (week 5) are Garlic Scapes, Broccoli, Romaine, Yellow Squash, Scallions, Cucumber and Peas. I’ve already been researching what to do with garlic scapes. From the Bon Appétit Magazine website, they suggested pesto, putting them in a frittata (maybe I use them instead of green onions in the Frittata with Zucchini, Green Onions and Feta) or pizza topping…interesting idea.

Classic Dill Pickles
By the Good Housekeeping Test Kitchen
August 29, 2019

Total Time: 15 minutes

Ingredients

1 1/4 cups distilled white vinegar
1 c. water
4 cloves garlic, crushed and peeled
3 tbsp. sugar
2 tbsp. Kosher salt
1 lb. Kirby or pickling cucumbers, quartered lengthwise
3 sprigs dill

Directions

In small pot, combine white vinegar, water, garlic, sugar, and salt. Heat on medium until sugar dissolves, stirring.
Arrange cucumber spears and dill in 1 (32-oz.) jar; pour warm brine over cucumbers to cover. (Can be made in 2 or more smaller jars as long as there's enough brine to cover.) Let cool slightly.
Replace lid and refrigerate at least 4 hours or up to 2 weeks.