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CSA Summer Share Week 4

Hello everybody! This week we begin using bushel baskets to disburse the weekly shares. I do require these baskets to be returned/exchanged each week that you come for pickup.




Coosa/Koosa  (Lebanese stuffed squash)


Ingredients:
6 barq/Lebanese squash
1 pound chopped top round steak
1 cup white rice
1 teaspoon ground nutmeg
salt and ground black pepper to taste
1 (10.75 ounce) can tomato soup
1 (14.5 ounce) can stewed tomatoes

Directions:
1.Cut one end off each squash. Use a small scoop to scoop the flesh from the squash, leaving shells. Discard the flesh.

2.Mix chopped round steak, rice, nutmeg, salt, and black pepper together in a bowl. Lightly stuff the steak mixture into the squash, making sure to leave about 1 inch of space for the rice to expand; if you don't, the squash will burst which still tastes good but doesn't look as nice.

3.Place the squash in a large pot; add tomato soup and stewed tomatoes. Place a plate on top of the squash to prevent them from bouncing around once the sauce is boiling.4.Bring the sauce to a boil, reduce heat to medium-low, and cook at a simmer until the rice is fully cooked, 30 to 45 minutes.



Zucchini Bread Recipe


 Ingredients
  • 2 eggs, beaten
  • 1 1/3 cup sugar
  • 2 teaspoons vanilla
  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 cup chopped pecans or walnuts (optional)
  • 1 cup dried cranberries or raisins (optional)
1 Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans.

2 In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.

3 Sprinkle baking soda and salt over the mixture and stir it in. Add the flour, a third at a time, stirring after each incorporation. Sprinkle in the cinnamon and nutmeg over the batter and mix. Fold in the nuts and dried cranberries or raisins if using.

4 Divide the batter equally between the loaf pans. Bake for 55 minutes (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.




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