Tasty Tuesday!

Tacos de Calabacitas (Zucchini tacos)

     I really do love the summer time. Besides the obvious outdoor adventures that come with the warmer weather, grilling out with friends, and longer days, you will also find a bounty of fruits and vegetables at your local farmer's markets and CSA's (Community Supported Agriculture). This past week I had the good fortune of chatting with individuals from Real Food Farm, an urban farm in Northeast Baltimore. The farm is only 2 years old but they have already greatly improved access to healthy food in the northern Baltimore area. The folks at Real Food Farm were very helpful and gave sage advice regarding the Towson University Urban Farm and what we can do to improve yields but still maintain our mission of sustainable agriculture.

     While talking with the members of Real Food Farm I decided to buy some fresh produce that unintentionally made it into the background of this week's Tasty Tuesday photos. So enjoy the pictures of beets, eggplant, and an unusual variety of cucumber called Striped Armenian. Between the vegetables coming out of my own garden, the Towson University Urban Farm, and the produce purchased from Real Food Farm, I'M RUNNING OUT OF COUNTER SPACE! But, what a wonderful problem to have.

     I have been so impressed with the abundance of summer squash right now that I began to search for recipes that could be used to get rid of my zucchini surplus in my fridge. I also acquired a massive amount of fresh corn during my trip to my home state 2 weeks ago and wanted to find a way to use that as well. So this week I give you Tacos de Calabacitas. I modified this recipe from the New York Times Temporary Vegetarian series.

• extra-virgin olive oil 
• minced onion (one medium sized onion will be fine)
• yellow summer squash (one medium sized one was enough for me)
• diced zucchini (I used two that were medium sized)
• corn kernels (I used fresh corn but frozen will do)
• 1 jalapeño, stemmed, seeded and finely chopped
•  diced tomato or quartered cherry tomatoes (used fresh from my garden)
• oregano
• salt
• Monterey Jack cheese, grated
• tortillas (I used whole wheat but corn will work great too)

1.             In a pan over medium heat, heat the oil. When the oil is hot add the onion and saute until translucent. Add the diced yellow squash, zucchini, corn, and jalapeno. Saute until the zucchini is browned. Then, add the tomatoes, oregano, and salt to taste.
2.             Cover the pan and reduce the heat to medium low, stir the mixture once in a while to prevent burning. Once liquid begins to form in the bottom of the pan, uncover, and add salt if needed. Remove from heat but keep warm.
3.         Warm tortillas (I just browned mine lightly in a skillet over high heat). Add the summer squash filling and sprinkle with cheese. You can leave out the cheese for a vegan dish.

Chop, Chop, Chop...

A little fresh corn

A fresh Brandywine tomato that someone gave me

Take care of yourself and each other...