i ♥ my csa

::okay i sweated my mushrooms

till they were brown and crispy

papi i need a review...

but thankfully

this turned out fabulous:::

 

CSA Box Summer Pasta

1. Roast roughly chopped summer squash, zucchini, eggplant and onion (or any other veggies you have hanging around) with a dressing of 1/4 cup balsamic vinegar, 1/2 cup olive oil, salt and pepper; just until tender. (You can quickly cook under broiler.) Remove from oven. When the roasted veggies are cool enough to handle, dice

2. Cook fettuccine or another pasta until al dente in salted water. Set aside with a little olive oil mixed in to prevent sticking.

3. Saute 2 minced cloves garlic (and additional diced onion or green pepper, if you like) in olive oil just until fragrant.

4. Add the roasted veggies to the skillet along a generous portion of cherry tomatoes (add a can of diced tomatoes if you want more). Add some white wine or additional balsamic vinegar, to taste. Season with salt and pepper, fresh basil and Italian parsley.

5. Serve sauce over noodles and garnish with Parmesan if you please.

 

:: anita who works the farm

of my csa ended with

i love summer!

but i ll end with

i love homestead growers

got the recipe from her

and most of the veggies:::

 

p.s. papi we did

put in the

yellow squash...

oink, oink

Done