Summer Vegetable CSA Week 6 -- Fruit CSA Week 1

Week 6 was a beautiful week for weather and vegetables. We received basil, green leaf lettuce, mint, 3 green onions, 2 bunches of radishes, 8 cucumbers, 6 squash, 2 swiss chard, 4 ears of corn, a missing pint of grape tomatoes, and two bunches of carrots.

The fruit share contained 2 pints of blueberries and a 1/2 pint of raspberries.

I'm still catching up on life after the breakage of our stove, the internet constantly dying for no reason, and my beautiful dear child dumping a drink on my laptop. I've also had lovely weather to distract me, but I've also been busy preserving and making jam.

Most of these things are long gone, I can tell you what I made:
Blueberries were went into a salad and a few jars of small batch jam.
Raspberries were frozen for future misdeeds.
The basil made sauce, meatballs, and bruschetta.
Green onions were frozen and used in bruschetta along with tomatoes.
Lettuce, cucumbers, and radishes were for salad.
Other cukes are being made into pickles.
I roasted most of the squash for lasagna or side dishes.
Swiss chard was a side dish.
The corn was used in my First Time Grilling Corn Ever.
The carrots last forever, so they are stored in my fridge.

That's what happens to a week's worth of vegetables! It is kind of neat to look back and say how everything was used and to see how little waste we made, I think it was a successful week in the kitchen.

Spanakopita

 I've made spanakopita so many times that I don't even use a recipe any more. You can make any size based on what is in your share, as long as you have a few ingredients and do what I say.

I split my cooked my spinach, which was three bags pictured in my share, and divided it. Part was for spinach dip and the other was for the dish pictured above. I didn't bother measuring it but it must have been, in total 4 cups cooked.

Spanakopita:
2 cups spinach, wilted, cooled, squeezed of excess water
8 ounces feta, crumbled with into large pieces
1 bunch green onions, sliced
1 package phyllo dough
1 egg beaten
salt
pepper
1 stick butter, melted

Pre-heat oven to 375. Prepare your spinach. Wilt it well, cool it, get the extra water out and chop. If you try to add it to the other ingredients while the spinach is warm it will dissolve the cheese and more water will come out making your dough soggy.

Mix the chopped spinach with cheese, green onions and season to taste. Some people don't add salt, I don't always, because feta is saltly, but sometimes it needs it to bring out the flavor of the spinach. Add beaten egg and mix gently so as not to break down the feta too much.

Use melted butter to grease a 9x12 baking dish. Open phyllo dough and cut to fit baking dish, brushing butter lightly between each layer of dough in the dish. After about 10 layers, add filling and repeat layering with phyllo dough and butter.

Bake at 375 for 40-55 minutes (ovens can be crazy) until golden brown on top. Remove, allow to cool about 5-8 minutes and brush top with any remaining butter.