CSA Week Three

Week Three gave us our first beans of the season, as well as our first carrots. I'd have loved more beans and my children would have loved more carrots.

Here is what we got:

1 head Broccoli
I head Bok Choy
1 bunch Onions

1 bulb Garlic
1 bunch Carrots
1 bunch Hakurei Turnips
1 bunch Radishes
1 bunch Basil
1 Cucumber
1 lb Zucchini
1/3 lb Beans
1 bag Salad Mix

As soon as we got home, I prepped a bunch of the veggies for a veggie platter, which we had for dinner with some dip and other appetizer type munchies, picnic style. Sometimes you just need an indoor carpet picnic with a good tv show (we were watching Tour de France together.)

Despite my picnic and platter, I had lots of zucchini left to deal with, and a couple of reluctant eaters in my children, so I decided to try making zucchini chips with a bit of a crunchy coating on them.

It didn't work, they still didn't like zucchini.

They did, however, really like the lamb sliders I served with the chips.

Zucchini "Chips"

1-2 zucchini, sliced in 1/4 inch coins

1-2 egg whites

1/2 cup panko bread crumbs

1/4 cup Parmesan cheese

pepper to taste

Preheat oven to 375F.

In a medium bowl, toss the zucchini with the egg whites, being sure to coat everything well.

In a separate bowl, mix the bread crumbs, cheese and pepper. Toss the coated zucchini in the mixture, then spread on a single layer on a baking sheet.

Bake for 10-15 minutes, until golden and crispy.

Best served warm.