How A Busy Mom Uses All Those CSA Veggies

Sunday night dinner in the Foley-Murphy household.

Among other things, I’m a mom to an almost five year old and a two month old. Before I was a mom I had hobbies and crafty creative projects going on in my life; now my main hobby is making good food. It works out nicely because my family likes to eat. And for this hobby I love the CSA season. There is nothing better than taking something that we’ve never heard of and turning it into something delicious, especially if my daughter agrees that it is delicious.

I get really excited about it. When I talk about it at social functions and family reunions, I’m met most often with people looking at me like I have three heads (oh, really you made kohlrabi “french fries”… ) but sometimes my excitement finds a kindred spirit.  I’m guessing that in the CSA community there will be more in the later camp and thought I’d share my strategy and a couple of recipes that we have liked in the past few weeks.

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Late Summer Pasta with Tomatoes, Zucchini, and Eggplant

Pasta with Tomatoes, Zuchini, and EggplantIt can be difficult coming up with recipes for the bounty of fresh Red Hook Farm vegetables every week.  We all need a break, even me.  That’s why this week, my girlfriend, Scarlett, is using a variety of fresh, delicious CSA produce to create a tasty pasta dish for everyone (including me).

{Recipe after the jump.}

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Zucchini Flatbread

Zucchini Flat Bread

Since zucchini season is almost winding down, and I’m certain that many of you may be at your wit’s end trying to create something new with those last few summer squash in your refrigerator, I thought that I should publish this recipe post that I created earlier in the summer.  Though it is a little late, the old adage “better late than never” still rings true, especially after enjoying the bounty of summer squash for several weeks now.  So take advantage of the last few zucchini of the season and enjoy this simple, quick, and fresh flatbread any time of day, for breakfast, lunch, or dinner.

{Recipe after the jump.}

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Baked Zucchini and Summer Squash Fritters

Despite my efforts to waste as little as possible this summer, a squash was a little squishy when I took it out of the refrigerator to make zucchini/squash fritters today. Deciding I could still use it, I asked for a Sharpie and instead of becoming a fritter, it embarked on a modeling career.

I grated the remaining yellow squash, since my zucchini had already become bread, for these fritters I found via Gojee. Since they’re baked and not fried, they’re lighter in the belly and, in my opinion, easier and less messy to make. —Josie Rubio

{Recipe after the jump}

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Preparedness and Zucchini Bread

Fellow CSA members, by now you know that a hurricane is coming this weekend, and we all live in evacuation zone A. There will be wind and rain, maybe some damage, but we can prepare.

Make a plan, pack a go bag, gather emergency supplies, maybe find a place to stay in Sunset Park.

One more thing you need to do: make this zucchini bread. It’s quick and tasty, it lasts a long time, and it’s way more useful (and relaxing) than trying to tape all of your windows.

Stay safe, Red Hook.


(Recipe after the jump.) Continue reading

(Almost) No-Cook Dinner

Too @%^@! hot.

I forayed out today to go grocery shopping and almost turned to flee right back inside. With the sun blasting down and our AC on the fritz, I had little motivation to actually do any cooking. I also had a zucchini that needed eating.

Starting from those two axioms, I hit epicurious for suggestions. It came up with the idea of shaved zucchini with pine nuts and Parmesan — both of which I had in the fridge. Score!

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