CSA 2014: Week 10 + Herb Polenta with Summer Squash and Corn Succotash

CSA 2014: Week 10 + Herb Polenta with Summer Squash and Corn Succotash Recipe // Dula Notes

This week I made fattoush, again, because it uses a variety of produce from my CSA. Tomatoes, parsley and lettuce all came from my share and then I grabbed a fragrant bunch of mint from our planter outside. I like to grow mint in the summer for cocktails and smoothies. Just make sure to plant mint by itself because it grows like crazy.

My stash of summer squash is growing, so I made my favorite  Summer Squash Olive Oil Bread with Lemon Crunch Glaze and sent one loaf to work with Marc that was gobbled up quickly, even though it had some stiff competition because it was bagel and donut day. Last night for dinner, I made herb polenta with a summer squash and corn succotash. From the CSA, I used my summer squash, tomatoes, Italian parsley and thyme in the dish. It turned out delicious and I’m sharing the recipe with you. Happy weekend!

This week we received lettuce, green beans, rainbow chard, beets with greens, heirloom tomatoes, summer squash, cucumber, parsley, sage and thyme.

Herb Polenta with Summer Squash and Corn Succotash Recipe // Dula Notes

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    • That’s great, Lauren! Mint grows really easily and I love the freshness it adds to smoothies and cocktails. It’s also a key ingredient in fattoush salad 🙂

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