We have oodles of pattypan squashes, which are possibly now my favorite squash. I've been slicing them and layering in a pan with olive oil, salt/pepper and a bit of parmesan, then baking. Simpler is better for truly fresh food and it doesn't get much more simple than that. My dad has promised me several of the cute-and-tiny pattypans which I plan to stuff with cheesy breadcrumbs and maybe some bacon. My husband wants to try an oyster stuffing for these as well, so if anyone has any recipes, let me know.
The paper bag contains some not-totally-ripe tomatoes from our CSA. This is a great tip for those massive heirlooms you grow at home that split if you leave them on the vine, but are green on top if you pick them when the bottoms are ripe. Just put them in a paper bag for a few days; this captures the ethylene gas and allows them to finish ripening to delicious perfection.
Also, you may see the store yogurt on the bottom shelf and wonder if I've given up making my own. Funny story there...my three-year-old became constipated, which given the amount of fresh (mostly raw) fruit and vegetables she eats is rather odd and the pediatrician recommended adding some probiotics and specifically mentioned Activia so we immediately procured some. A little research over the weekend indicates that, yes, homemade yogurt does indeed contain lots and lots of probiotics, so that's good to know for certain. Oh, the funny part of the story? As it turns out, between my husband and myself we'd given her an inhuman amount of cheese over the previous two days. Communication failure there...
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