In Episode 11, we chat with Amy Angelli from The Copper Table about ideas for what to make with our 6th CSA vegetable pickup of the season. Amy shares recipes and tips for yellow zucchini and rainbow chard, as well as bringing us some knowledge about scapes based on her experience on a local organic farm.
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In this episode, we cover:
- How growing up around a lot of farms in the Pacific Northwest helped Amy develop an early appreciation for local food.
- Recipes and tips for yellow zucchini and rainbow chard.
- What is yellow zucchini?
- Information about garlic scapes – what they are, and what to do with garlic scapes.
Today’s Guest – Amy Angelli
Amy Angelli is a food blogger based in the Pacific Northwest. Her focus is fresh produce and cooking from scratch, and when she is not blogging at The Copper Table, she works in Food Service for her local school district and helps out on an organic farm.
Recipes and resources Amy shared with us include:
- Easy Lemon Cucumber Pickles (substitute zucchini for the cucumbers if you are looking for ways to use zucchini)
- Easy Red Kuri Squash Soup
- Complete Guide to Garlic Scapes and Leek Scapes (With Cooking Tips)
- Eat Local Month is being observed this summer by Whidbey Island Grown, which is an island near where Amy lives.
After we stopped recording, Amy mentioned to me that it is a good idea to store zucchini in a paper bag to help it last longer.
What we made – CSA vegetable pickup #6
In the middle of August, we were juggling a couple of things going on that had us eating a bit differently. But we still managed to make good use of our CSA veggie share! Here’s what we made:
We were all about the pesto with our beets! First, we made some beet green pesto, roughly following this recipe from Fork in the Road.
Then, when the beet bulbs were looking a bit tired in the veggie drawer, we made our roasted beet pesto, shown above. So delicious and colorful!
If you are looking for other ideas for beets, our Roasted Beet Dip with Fennel and Garlic is pretty awesome!
We have been loving this recipe for Zucchini Butter Spaghetti, and making it regularly when we have regular green zucchini on hand.
So I decided to give the yellow zucchini a try with the same recipe, and it was very good!
We’ve been seeing a lot of scallions this summer in our CSA! This time, I made a batch of our super easy Spicy Green Onion Dip. It just takes about 5 or 10 minutes to whip up, and is always a hit!
This summer, I’ve started enjoy chard in salads, following my conversation with Amy Katz in episode 4. That’s what we did we our latest bunch of chard.
If you are looking for another idea for what to make with chard, give this Swiss Chard Potatoes recipe a try!
We didn’t actually have garlic scapes this time, they come a bit earlier in the season. But scapes were a subject of our conversation, as that is the topic around which I first connected with Amy.
So let me mention that this garlic scape pesto is delicious! (if you are new here, newsflash — I love pesto!)