Coonamessett CSA Week 6

Submitted by Liz Novak on Mon, 07/25/2016 - 23:13

Last week my CSA from Coonamessett Farm came with garlic, basil, celery, flowers, green beans, zucchini, summer squash, beets, field greens, blueberries, and basil. Here’s how I ate my way through it.


I love getting leafy celery; the leaves are so much tastier than the stalks! I used it this week to make my competition winning stuffed clam recipe for a dinner party.

Field greens

The greens were used at the same party for little portions of my caesar salad with seared scallops recipe.

Green Beans

These beans were so sweet! Between the stuffies, the salad with scallops, and the grilled ribs we ate, this was an easy side to make. I boiled them for about 4 minutes, then blanched them in ice. They were served with some lemon juice, salt, and pepper.

Garlic + Basil

Grilled pizzas! I’ve been avoiding the oven as much as possible this summer, and it was time to get creative cooking our pizza dough. We made two pizzas; one with linguica and garlic, and one with cherry tomatoes and basil. I was nervous about grilling dough for the first time, but it was easier than I thought it would be! Just make sure you have your grill on high heat. I oiled one side of the pizza and placed this down on the grill. 5 minutes later I oiled the top and flipped it over. While the 2nd side cooked, I added toppings and closed the lid for about 3 minutes. There’s plenty of room for creativity here. Just be sure to have all of your toppings ready to go so you can add them quickly.

Grilled whole butterflied chicken

The BBQ recipe all started with the realization that I had no brown sugar. But as Bob Ross says, there are no mistakes, there are only happy accidents. That bottle of molasses that I brought with me from Chicago over 3 years ago finally made a debut. This was the dawn of a new BBQ in my life. I found that molasses thickens the sauce while adding a fuller sweetness. Later the sauce evolved into including red onions, balsamic, and bourbon, making the best BBQ quartet. The recipe is available here.

Zucchini + Summer Squash

Coonamessett has been pumping out some enormous zucchini and summer squash! Some of it we just ate sliced as cold snacks. But we also tried grilling it with a parmesan, parsley, panko, and red pepper flake mix. I did this a couple times throughout the week, and I suggest letting your squash sit out with some salt on it so that the liquid pushes out before grilling it.


I really had no idea what to do with these. I admit it, I’m not a big beet fan! I have to give it to my mom for suggesting putting them in a potato salad. I boiled them along with 2 pounds of baby golden potatoes. Then I chopped everything up, mixed in some mayo, dijon, and sherry vinegar before topping it off with some chopped green onions. The beets added a very mild earthy flavor and beautiful color.


We just ate 'em.

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