The Suburban Herbivore

Though it was the first squash of the year, I still felt compelled to pull out my old stand-by, Squash Casserole… despite the fact that there were far better/healthier things I could have made with these cute little yellow squash and zucchini, and also despite the fact that I had less than half the amount called for by the recipe. Fortunately, I had a great idea. It seemed perfectly reasonable that I could replace some of the missing squash with turnips. And so it was. I sliced up and used all the turnips that I had, and added some extra carrots to make up the rest. The casserole turned out great and I had the bonus of polishing off one of my problem vegetables.

And in share #6 of 20, the summer produce begins! Today we received yellow squash, zucchini, parsley, and… basil. I’ve been excitedly awaiting the arrival of basil. I love to use it in Thai dishes, as well as, of course, pesto. Once the tomatoes start, the easiest thing ever to make is a caprese salad. (More on that later.)

We also received beets, strawberries, broccoli, and a giant head of cauliflower. I think I’m going to need to bust out a roasted vegetables dish to go through the remaining beets and turnips. Or maybe we can grill them. Hmmm.