Yesterday was the last basket of my current CSA share commitment. 14 weeks since the first basket arrived! It was my intention to switch our ‘subscription’ to an every OTHER week program to reduce the pressure of using all the produce in one week, be a bit more pragmatic with the expense, and still carry on our support of the CSA concept. Morning Song Farms disallows vacation skips when you go every other week and I have a lot of travel scheduled this month and through the end of the year. As such, I will use this time to reflect on the experience and make my decision as to whether or not we will continue when the dust settles. I hope to post a bit on a trip or two to a local farmer’s market and compare the two organic experiences.
Despite the lack of posts, I think the others here are still going strong with their CSA boxes. Hopefully they will continue to share as well.
In the meantime, I still have lots of zucchini from Morning Song Farm! That’s just fine with me as its always been a favorite. Several pieces went into this dish I made for a dinner party last weekend, Vegetable Tian. Its a great baked veggie dish that only uses a little gruyere so it remains a healthy oven dish for a buffet.
I’ve copied the recipe after the jump but you can get both this and other recipes, as well as a full report on the menu here.
Vegetable Tian:
Adapted from Ina Garten, “Barefoot in Paris”.
Ingredients
* Good olive oil
* 2 large yellow onions, cut in half and sliced
* 2 garlic cloves, minced
* 3/4 pound yellow squas, yellow zucchini.
* 3/4 pound zucchini
* 1 1/4 pounds medium tomatoes
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon fresh thyme leaves, plus extra sprigs
* 2 ounces Gruyere cheese, grated
Preheat the oven to 375 degrees F.
Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.
