In this week’s share:
More squash to experiment with!
More peppers, too… not sure what to do with them. (I will not be stuffing them, that’s for sure!)
In this week’s share:
In this week’s share:
The first squash of the season has arrived, and it’s tiny – about the size of a baseball. I’m excited for more autumn crops to arrive.
Given the contents of this week’s CSA share, what else was I supposed to make for brunch?
Scrubbed and de-eyed potatoes were shredded in the food processor, then rinsed in cold water and drained thoroughly. Then a sliced onion half was sautéed in olive oil until golden brown. After removing the onions to a bowl, and adding more olive oil and some bacon grease to the pan, I tossed in the potatoes and sautéed them over medium heat. Diced green pepper, salt, and freshly ground pepper were added, and eventually the caramelized onions were returned to the pan. I allowed the hash to brown for a while before flipping it over (in sections) to brown the other side.
The result: crispy, golden, and relatively healthy hash browns – another breafast encore.
In this week’s share: