July 10, 2012 by Sara Kreidler
Each week, I post either a cooking or canning recipe that uses the week’s featured CSA ingredient. Please excuse my chronic tardiness.
I spent the last week out in the country with the kids and Toby’s parents. The kids played outside, and I spent the week reading, napping, eating and hanging out with the fam — needless to say, it was a pretty great week. Toby was still in the ‘burgh most of the week and was able to pick up the CSA box for us before he came out to join us for the weekend, but because we weren’t around, the veggies have pretty much been chilling in the fridge. So I don’t have a new CSA recipe for you this week; instead, I’m going to refer you to some earlier posts on freezing summer squash (i.e. zucchini and yellow squash) which you can use later to make minestrone, the ultimate one pot, throw together, use whatever veggies you have in the fridge or freezer, weeknight meal. Of course, you could use fresh summer squash to make minestrone too, but I find around this time of year I’m overrun with summer squash, and it’s nice to squirrel it away in the freezer to use in soup in the fall and winter. Enjoy!