Saturday, July 26, 2014

July 24, 2014

Hi there! My name is Cynthia, and I am both a volunteer as well as an avid consumer of the wonderful vegetables we grow at Zephyr Farm. I am excited to be a member of the team this season! We have a lot of fun and produce delicious vegetables for market.

Featured produce this week:

Cukes - slicing, pickling and lemon - Special on slicing cukes - 5lbs. for $5!
Beets - Red, gold and Chioggia
Squash - yellow, zucchini, pattypan
Beans - haricots verts (green), yellow,  and filet beans (purple)
Garlic scapes
Red and white cipollini onions
Rainbow, swiss and dinosaur chard
Cabbages - white, purple and Napa

Don't forget the farm fresh eggs and our favorite Besto Pesto is back!
Every week I take store of what vegetables I have in the fridge to figure out what dinner will be. This week's feast was a vegetable quiche using broccoli, garlic scapes, cipolinni onions and its greens, mushrooms and yellow squash. My friends and I enjoyed it,  and I wanted to share the recipe with you.

Beat 8 farm fresh eggs in 1 cup of milk or cream
Mix in 2 cups of shredded cheeses of your choice
Saute the veggies in a skillet with 2 T of butter or oil; 1-2 cups of broccoli florets, 1 cup of sliced mushrooms, 1 medium yellow squash, thinly sliced, 2 garlic scales finely chopped, a handful of the onion greens and 1 /2 cup of finely chopped onion. Salt and pepper to taste. Saute for 3-5 minutes or until tender. Then pour it into the egg and milk mixture and put it into a round baking dish. Sprinkle a little more cheese on the top, if you like. Bake at 350 degrees or until golden brown. Enjoy and please share any variations you may have made.

Having fun at Zephyr Farm!

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