Yesterday was CSA day here at Howling Hill. Wolf brought home two bags of organic, local goodness. The treasure includes
- Potatoes (6ish)
- Tomatoes (2)
- Zucchini (1)
- Summer squash (1)
- Green onions (3)
- Green cabbage
- Green beans (at least a pound)
- Red leaf lettuce
- Sprouted Spring Grain Bread
Because of the arrival of the CSA on Wednesday Wolf and I had to change our meal planning day. We used to do it on Sunday but that didn’t work for the CSA because we didn’t know what we’d be getting. Tonight we will sit down and plan for the week.
Tonight we’re having zucchini boats. Wolf isn’t a big fan of the zucchini boats but I quite like them. He said he’d “suffer” through them since I suffered through the torte earlier this week. Along with the boats we’re having a salad as we realized we need to do this for the first few days once the new CSA comes in otherwise we end up throwing the greens to the chickens. While I don’t consider this a waste I do find it a little annoying we’re spending a ton of money on the CSA which ends up going to the egg laying machines.
Mexican Style Stuffed Zucchini
Adapted from Meatless Main Dishes
Zucchini cut and half
Soak beans overnight or however you like to prepare beans. Cook rice. Flesh out the zucchini. Add rice and beans to hollowed zucchini along with cooked scallions. Place in baking dish. Cover with crushed tomatoes. Cook in a 400* oven for 20 minutes. Add cheese and cook till melted.