This week’s CSA box feels a little bit like Florida in September—summer vegetables are still going strong, but acorn squash is giving us our first little taste of fall!
Half-size boxes this week include sweet corn, acorn squash, zucchini, cucumbers, and a dozen farm-fresh eggs. Full-size boxes also receive yard-long beans and yellow squash.
If you’re staring at that acorn squash wondering exactly what you’re supposed to do with it, start here! We’ve put together a few simple recipes to help you use this week’s harvest without requiring a long list of extra ingredients.
🍁 Sausage & Egg Stuffed Acorn Squash
Acorn squash might look intimidating, but it’s actually incredibly easy to prepare. Roasting brings out its natural sweetness, and the center makes the perfect little bowl for a savory filling.
You’ll need:
- 1 acorn squash
- Olive oil
- Salt and pepper
- ½ lb ground sausage, optional
- 2 eggs
- ½ cup shredded cheese
- Diced onion, if desired
Directions:
Preheat the oven to 400°F. Carefully cut the acorn squash in half from top to bottom and scoop out the seeds.
Brush the cut sides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for about 30–40 minutes, or until easily pierced with a fork.
Meanwhile, brown the sausage and onion in a skillet.
Turn the cooked squash halves over and divide the sausage between them. Make a small well in the filling and crack an egg into each squash half. Sprinkle with cheese.
Return to the oven for approximately 10–15 minutes, or until the egg whites are set to your liking.
No sausage? Skip it! The roasted squash, egg and cheese combination makes a great meatless breakfast-for-dinner.
🌽 Fresh Corn & Cucumber Summer Salad
This one is cool, crisp and perfect for our still-hot Florida September days.
You’ll need:
- 2 ears sweet corn
- 1–2 cucumbers, diced
- ½ small onion, finely diced, optional
- 1 tablespoon olive oil
- Juice of ½ lime or lemon
- Salt and pepper
- Fresh herbs, if you have them
Cut the kernels from the corn cobs. You can use them raw for an extra-crisp salad or blanch the ears for just 2–3 minutes first.
Combine corn, cucumber and onion. Toss with olive oil, citrus juice, salt and pepper. Refrigerate for about 20 minutes before serving.
Sweet corn tip: Fresh sweet corn doesn’t need to be boiled to death! Just a couple of minutes in boiling water is enough to heat the kernels while keeping that wonderful fresh-picked crunch.
🥒 Crispy Zucchini Fritters
Here’s something completely different to do with zucchini—and the eggs in your box help hold everything together!
You’ll need:
- 2 medium zucchini
- 1 egg
- ¼ cup flour
- ¼ cup shredded Parmesan or cheddar
- ½ teaspoon salt
- Pepper
- Garlic powder, optional
- Oil for the skillet
Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much liquid as you can.
Combine zucchini with the egg, flour, cheese and seasonings.
Heat a thin layer of oil in a skillet over medium heat. Drop spoonfuls of the mixture into the pan and gently flatten.
Cook for about 3–4 minutes per side until golden and crispy.
Serve with sour cream, ranch or your favorite dipping sauce. These are also a fun way to introduce zucchini to kids who aren’t particularly excited about a pile of squash on their dinner plate!
🌱 Garlic Sesame Long Beans
Full-size CSA members have yard-long beans again this week, so here’s another way to prepare them that tastes completely different from traditional Southern green beans.
You’ll need:
- 1 bunch yard-long beans
- 1 tablespoon oil
- 2 cloves garlic, minced
- 1–2 tablespoons soy sauce
- 1 teaspoon honey or brown sugar
- A drizzle of sesame oil, optional
- Sesame seeds, optional
Cut the beans into approximately 2–3 inch pieces.
Heat oil in a large skillet over medium-high heat. Add the beans and cook for about 4–5 minutes, stirring frequently.
Add garlic and cook for another minute. Stir together soy sauce and honey, pour over the beans and toss until coated.
Cook just another minute or two. The goal is tender-crisp beans rather than soft beans.
Serve alongside rice and chicken, pork or beef for an easy dinner.
🍳 Garden Veggie & Egg Breakfast Skillet
And finally, here’s an easy way to use a little bit of almost everything left in the box at the end of the week.
Dice zucchini, yellow squash and fresh corn kernels. Sauté them in a cast-iron or oven-safe skillet with a little butter or olive oil until just tender.
Season with salt, pepper and garlic, then make several little spaces between the vegetables and crack your farm-fresh eggs directly into the skillet.
Sprinkle with cheese and either cover the pan until the eggs are cooked or pop the whole skillet into a 375°F oven for a few minutes.
Add leftover sausage, potatoes, onions, peppers or just about anything else you have in the refrigerator. It’s one of those meals that doesn’t really need a recipe—and it’s especially good for using the last odds and ends of your CSA box before the next one arrives.
From Our Farm to Your Kitchen
One of our favorite parts of CSA is encouraging families to cook with what’s growing right now. Some weeks that means familiar favorites, and other weeks there may be something in your tote you’ve never cooked before.
Don’t be afraid to experiment! Acorn squash can be sweet or savory, long beans can go from Southern-style to Asian-inspired, and zucchini can become everything from fritters to noodles.
And if you’re already thinking about the next round, Fall CSA Session 2 registration is now open! We’ll have another six weeks of seasonal farm harvests coming your way as we move farther into fall.
Thank you for choosing to eat local and supporting Wesley Wells Farms. 💚