Zucchini-fest!

Another great (or not so great) thing about the CSA, depending on how you look at it--zucchini, zucchini, zucchini.  This versatile veggie has been included in almost every week’s assortment.  Luckily, I like zucchini.  Still, I had to come up with some creative ways to eat these suckers up.  Here are a few dishes I've tried this season:

Zucchini and Tofu Quesadilla, with Tomatillo (also from CSA!) Salsa

Zucchini Patties, stacked Napolean style with ricotta and tomatos from you guessed it!

Zucchini and Tomato Tart (any idea where the tomatos and corn came from?)

Zucchini Chocolate Cake (note to self: cake should be sweet. please don't skimp on the sugar next time )

Sweet Zucchini Bread from the Joy of Cooking (6 loaves worth so far, chocolate chips = nice touch!)

More than a garnish...

One of the great aspects about this whole CSA thing is that I’m getting the opportunity to cook veggies that I have never even considered dealing with.  When have I ever bought red cabbage (which I have tended to view as more of a garnish for a restaurant salad bar than anything substantially edible!)?  Boy, was I wrong.  Upon consultation with the Joy of Cooking, I ended up making “braised red cabbage.”  The shredded cabbage was perfectly tender but succulent at the same time, and I wanted the delicate, sweet-sour flavor to never end.  And look at the gorgeous hue!  We ate this as a side with some sauteed potatos and onions (both also from the CSA bounty), and marinated, lightly seared tofu.