Saturday, September 27

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This is a picture of what's in the CSA box that we're picking up today.

I normally go to the farmers' market first and then go and pick up my box of produce. Today there's a change in plans, Arthur and I are going to volunteer at Bike the Barns, a fund raiser for Madison Area Community Supported Agriculture Coalition. We're volunteering at Blue Skies Berry Farm in Brooklyn, Wisconsin from 9:00 AM-Noon. We were fortunate to have a beautiful sunny day for the event. We helped serve granola bars made by Underground Catering. They tasted great but a lot of them were very crumbly and hard to serve. Arthur was kept busy refilling the water jugs for the bikers. Next we went to Tipi Produce in Evansville for lunch. Lunch was not great. Arthur and I decided sprouted lentils are not our thing.
Supper on Saturday was Summer Squash Sloppy Joes. This is a great way to hide a few veggies for non-veggie fans.
Summer Squash Sloppy Joes
adapted from a recipe on Epicurious.com
1 pound ground lean beef (I used grass fed ground beef from a local farmer which is very lean)
3/4 cup onion, finely chopped
1 large carrot, shredded
1 1/2 cups summer squash or zucchini, shredded
1 6-ounce can tomato paste
1 1/2 cups water (or more if the mixture seems to thick)
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon paprika (I used Smoked Spanish Paprika from Penzey's)
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper to taste
3 ounces cheddar cheese, thinly sliced (I used a jalapeno cheddar)
Whole Wheat English muffins or hamburger buns
  • In a large skillet over medium-high heat, sauté the ground beef until browned, about 7 minutes. Add the onion and sauté 2 minutes. Add the carrot and sauté 2 minutes. Add the squash and sauté 1 minute more.
  • Stir in the tomato paste and 1 1/2 cups water, stirring until the paste has dissolved. Add the garlic, chili powder, paprika, and oregano, and season with the salt and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, 8 to 10 minutes.
  • Divide the cheese among the bottom halves of the English muffins. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the top buns are toasted.
  • Remove the buns from the oven and fill each sandwich with the squash-and-meat mixture. Serve immediately.
Tip: The easiest way to shred zucchini is to run it through the shredding disc of your food processor. A box grater will also work, but be sure to use the largest holes.

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