We’re already more than a third of the way through our CSA season, and we’ve finally left the abundant leafy greens behind and moved on to the baby vegetable phase. Well, there were some full size sweet onions this week, but everything else seemed perfectly sized for the toddler — baby beets, baby yellow squash, baby potatoes (white and blue), and even a few small tomatoes. One of the things that surprised me our first year with our CSA farm was the lag in the bags behind what’s at the market. Something about quality over quantity, yada yada yada. (Seriously, the farm’s vine-ripened tomatoes are worth the wait, but some weeks can be a little frustrating.) Faced with a shortage of fridge supplies after a week away, the hodge podge of veggies, cheddar from our “emergency” stop at the Wednesday King Street Market for some of Mr. Tom’s cheese, and some random pieces of meat unearthed from the freezer, I came up with this summer veggie nacho supper.
Recipe: Mid-Summer Nachos with Squash and Tomatoes
Ingredients:
- 1/2 bag tortilla chips*
- 1/2 cup tomatillo salsa*
- assorted chicken pieces, diced
- 1 sausage, preferably chorizo but I had Italian
- 1 large or 2 small yellow squash, halved length-wise and sliced
- 1 tomato, diced
- 1 red onion, diced
- 1 cup cheddar cheese, shredded
Instructions: Heat oil in skillet over medium heat. Add chicken and crumbled sausage, cover with salsa and cook until meat is cooked through. Remove from heat. Meanwhile, spread tortilla chips on rimmed baking sheet. Sprinkle with half of the shredded cheese and arrange squash, tomato and onion over top. Spread meat over and sprinkle with remaining cheese. Place under broiler and cook 4-5 minutes, until cheese is melted and bubbly. Cool slightly and enjoy! Makes 4 servings.
*Chips and salsa from Las Glorias at the Crystal City/Crystal Farms Market.
One Local Summer is an annual challenge in which people around the world join together for 13 weeks of seasonal eating, supporting local farmers and exploring their local foodsheds. Visit FarmtoPhilly on Tuesdays for the weekly round-up; here’s what my neighbors in the Southern region cooked up this week.
