August 11 CSA Delivery
Recipe Suggestions from Conne Ward-Cameron

Our box had two patty pan squash, pretty scalloped squashes that were once called “cymlings” in much of the South. They’re easily the most charming variety of squash. The ones we got would be perfect for stuffing. Cut off the little cap, hollow the insides and use that tender inside squash in your filling.

The crumb-cheese filling recipe below would be just as good stuffing the tomatoes or peppers.

If you think your squash might be a little mature and need some tenderizing, scoop them out and then boil for about 2 minutes in a mixture of water, garlic and whatever herbs you have on hand or that go with your filling. Drain upside down while you prepare the filling.

Herbed Crumb-Cheese Filling
Adapted from “Vegetables from Amaranth to Zucchini”.
Will fill 4 squash or tomatoes  

1/4 cup olive oil 1 garlic clove, minced
Reserved squash pulp, minced
1 1/4 cups fresh whole-wheat bread crumbs
1 teaspoon salt
Pepper
1/4 cup minced parsley
1/2 cup grated nutmeg
1/4 pound grated Swiss or Gruyere

Preheat oven to 375 degrees. Lightly grease a baking dish large enough to hold whatever vegetables you’re stuffing.

In a large skillet, warm olive oil and add minced squash and garlic. Add squash and cook until tender and lightly browned, about 8 minutes. Remove from heat and stir in crumbs, salt, pepper, parsley and nutmeg. Taste for seasoning, then add grated cheese. Spoon filling into squash, tomatoes or peppers and arrange in baking dish. Cover loosely with foil, bake on upper shelf of oven until tender, about 20 minutes if using squash. Uncover and bake until browned, about 10 minutes more.

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Our first boxes this spring contained kale most weeks, and there was a lot of discussion about making kale chips. Maybe it’s time to think about making tomato chips – same basic principles.

Tomato Chips
Adapted from a recipe in “The Heirloom Tomato: From Garden to Table”.
Makes 1 pound tomato chips

1 cup olive oil
2 tablespoons finely minced garlic
3 pounds assorted tomatoes, sliced 1/4-inch think
2 tablespoons salt
2 teaspoons freshly ground black pepper
1/4 cup finely chopped thyme, or herb of your choice

In a small skillet, warm olive oil until just shimmering and remove from heat. Add garlic and allow to sit for 2 hours. Strain out garlic and reserve oil.

Preheat oven to 250 degrees, or use a dehydrator.

If using oven, line two rimmed cookie sheets with parchment paper, foil or Silpat sheets.

In a large bowl, carefully toss sliced tomatoes with garlic oil. Season with salt, pepper and thyme. Arrange tomato slices in a single layer on cookie sheets and bake 1 hour, then lower temperature to 200 degrees and bake for 3 to 5 hours or until the chips are dehydrated and crisp. If not eating immediately, store chips in an airtight container.

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