South Mountain Veggie

OMG, this is so cool. Most of you know that I really liked joining the CSA - there were ups and downs with the CSA we chose last year, somethings that worked for our family and some things that did not. However, the biggest pain was actually getting there and picking up the delivery. We get South Mountain Creamery milk delivery already (despite my best efforts, I still almost never drink milk, though others in the household do). They're introducing this:

http://www.southmountainveggie.com/home.php

I am so excited! I do like farmer's markets, but too often on a weekend I'm working, travelling, or if not too darn busy with household projects to take the time to go. I try to, but making it a weekly event is stressful. Delivery conquers a lot of my problems with obtaining local produce.

Of course, since I'm self-centered, I only encourage you to sign up if you live near me and are likely to help make my neighborhood the first test area.

This week's CSA

This week's CSA consisted of peaches, blueberry bread from the Breadery, some I believe delicata winter squashes, peppers, lettuce, cucumbers, tomatoes, apples, red potatoes, basil, marojam, and thyme. And of course eight ears of corn.

We ate some of it today. The fruit is likely to be eaten out of hand. The rest is still a mystery.



Tonight's dinner used last week's CSA ingredients - the baby zucchinis. I made some easy stuffed zucchini. Omit the parm and this may actually be healthy.

Stuffed Baby Zucchini
Ingredients
6 baby zucchinis
1 small/medium tomato
1 tablespoon olive oil
2 cloves garlic
1 teaspoon salt
2 teaspoons pepper
Parmesan cheese

Method
Oven to 350 F.
Tip and top zucchinis. Cut in half.
Remove inside of zucchinis with a melon baller. Roughly chop insides.
Place outsides in a baking dish.
Chop tomato.
Over medium heat, saute garlic in olive oil until it is golden. Add zucchini guts and tomato.
Cook until tender, season to taste.
Stuff zucchini halves with mixture.
Top with Parmesan cheese, to taste, if desired.
Bake until everyone's ready for dinner, say 20 minutes.




I made some lemon-thyme rice. Totally simple.

Lemon Thyme Rice
Ingredients
1 cup basmati rice
2 spritzes olive oil
1 large garlic clove, minced
1/2 teaspoon salt
Zest of 1 lemon
2 cups water
Juice of 1 lemon
About 2 teaspoons thyme leaves, after they are removed from the stem
Additional thyme to garnish

Method
Medium heat.
Add olive oil, garlic, saute until golden.
Add rice and salt. Cook about 1 minute.
Add lemon zest.
Add water.
Add lemon juice.
Heck, toss in a lemon if you like!
Add thyme.
Raise heat to high. Bring to boil.
Low heat, cover, cook 20 minutes or until done.
Add additional thyme to taste.



I boiled some corn. We're drowning in corn - and I'm the only one who likes it in this house.


Some butter was delivered today. It made a nice picture, though it sort of looks like vanilla ice cream here. Which I would sort of like for dessert. Which I don't think we have. Sad.



Okay, this picture sucks. But it's a simple mozzarella and tomato salad. The mozzarella is from South Mountain Creamery, delivered today.