Fourth of July was a damp affair by anybody’s standards. The
constant rain was great for crops but not so good for picnics and barbecues.
Still, it was a holiday and holidays are for celebrating—my kids both had
parties to go to (indoors, I surmise), and they both called with food questions. My son
just needed the coupon code for a free pizza, while my daughter wanted to know
if you could eat summer squash raw with dip, so you can tell which one is more
inclined to eat food from the CSA . . .
Speaking of squash, and other CSA vegetables as well, I made
a really simple dish for Fourth of July dinner that turned out to be much
better than I had any right to expect. I rummaged through the crisper drawers
and found some turnips from a few weeks back that I hadn’t gotten around to
using, plus beets, carrots, a pattypan squash, and some green onions from last
week’s share. I also had a poblano pepper that was grown at the Findlay Market
Liberty & Elm garden; I had bought it on Tuesday at the new satellite
location of the market at Roberts Academy in Price Hill. (Not a lot of
selection but I hope they will get better.)
I peeled the root vegetables, cut everything up into chunks,
and then tossed them with a little olive oil. Then I spread the vegetables on a
foil-covered cookie sheet, added a little salt and pepper, thyme and basil, and
roasted them for 20 minutes in a 375-degree oven. Everything was tender and
tasty; I have to say it was one of the best things I’ve ever made with CSA
produce. And definitely one of the easiest ones!
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