|Ducklings on the Farm enjoying a sweet watermelon snack|
Working in the fields
This week's produce:
Tomatoes - red, yellow, husk cherries, baby plums, slicing, heirlooms
Cukes - slicing, pickling, lemon
Watermelon and cantalopes
Squash - yellow, zucchini, pattypan
Rainbow and Swiss Chard
Cabbage - white, purple and Napa
And farm fresh eggs as well as Zephyr's famous Besto Pesto!
Recipe of the week:
Stuffed Pattypan Squash
So what do you do with one of those large pattypans? Try scooping out the inside of the squash like you would do when you carve a pumpkin and save the "little hat" for decoration. Then stuff the squash with your favorite sautéed vegetables. For this one, I used a combination of baby eggplant, peppers, garlic and tomatoes. Add cheese to your liking. Place the stuffed squash in a casserole dish with a few inches of water in the oven at 350 degrees for about 35 minutes, or until you can easily put a knife in the squash. To serve, you can slice it like a pie as the squash itself will be cooked and is very tasty, or you can serve it with crostini as an appetizer. Enjoy!