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Days of Summer

The days of summer sunshine have blessed our CSA with a variety of gorgeous veggies and fruits! Let's dig into even more ways to enjoy them!

Sheet Pan Ratatouille with Goat Cheese and Olives

Melissa Clark, NYT Cooking

This is shared from our friends at the Bloomfield/Montclair CSA!

INGREDIENTS 1 large onion, halved and thinly sliced

1 3/4 lbs zucchini (about 7 cups) cut into 1/4" slices 1/2 cup plus 1 tablespoon extra virgin olive oil plus more for serving 6 thyme sprigs 4 rosemary sprigs 6 garlic cloves, smashed and peeled fine sea salt, as needed 2 lbs eggplant (about 10 cups) cut into 1" cubes 2 medium red bell peppers (about 3 cups), sliced into 1/2" slices 3 cups cherry tomatoes (12 ounces) 8 ounces goat cheese, crumbled 1/4 cup Castelvetrano or other good quality olives, crushed, pitted, and torn into pieces lemon wedges, for serving 1/2 cup basil leaves, sliced PREPARATION 1. Heat oven to 425 degrees, and arrange two racks in the top and bottom thirds. 2. On one rimmed 13-by-17 inch sheet pan, toss together onion slices, zucchini, 1/4 cup oil, 3 thyme sprigs, 2 rosemary sprigs, 3 garlic cloves and 1/2 teaspoon salt. 3. On a second rimmed baking sheet, toss together eggplant, red peppers, 1/4 cup oil, 3 thyme sprigs, 2 rosemary sprigs, 3 garlic cloves and 3/4 teaspoon salt. 4. Place one tray on the top rack, and a second on the bottom rack of the oven. Roast both for 40 minutes, stirring vegetables two or three times. 5. Add tomatoes to the baking sheet with the eggplant and peppers, then continue to roast until the tomatoes burst and the zucchini turns deeply golden brown, another 20-25 minutes. The vegetables will become very caramelized, and that's a good thing, particularly with the zucchini and onions. 6. Transfer zucchini and onions to the baking sheet with eggplant, mix well, and spread in an even layer (it will just fit). Drizzle vegetables with another 1 tablespoon oil, then sprinkle goat cheese and olives over the top. Roast until goat cheese is soft and warmed through, 5-10 minutes. 7. Transfer vegetables to a serving platter, drizzle with a little more oil and squeeze juice from one of the lemon wedges over the top. Garnish with basil leaves. Serve hot or warm, with more lemon wedges on the side.

Preserving Herbs

Don't let those summer herbs go to waste! You can

  • Freeze them in ice cube trays with olive oil

  • Dehydrate, grind, and put in a spice jar!

  • Put in a paper bag, hang somewhere to dry, then chop or grind

Our friend Lee Ann McGirr shared with us her find on:

How to Freeze Fresh Basil


Lee Ann shared this gem with us too!

Thanks, Lee Ann, I'm ON THIS!!!!

Pear Salsa

I ran across this recipe while looking for new ways to use my pears from the CSA last week!

And hey, while we're at it, why not a peach salsa?

Looking for something a little more decadent with those pears?

try this

No-Bake Chocolate Pear Tart

I made this tart this week with some CSA pears. It's rich and indulgent, no baking in the heat, and not cloyingly sweet. The dark chocolate is a winning combo with the pears!

Premium shares will include Bok Choy this week. Here's a simple recipe to remind us that we do not need to make ourselves overwhelmed - bok choy can be done in just 10 minutes.

10 Minute Garlic Bok Choy Recipe

What to do with the extras?

Now, if you have extra tomatoes and corn or veggies, or just don't know what to do with them yet, don't forget that the freezer is your friend! Y ou can blanch and freeze string beans, and corn for example, and freeze for later. You can freeze tomatoes in a ziploc or vacuum seal bag, and use them through the winter! Just defrost and the peels will come right off!

See you at the next CSA pick up!


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