Friday, August 22, 2014

August 21, 2014



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
Bok Choi
Broccoli
Cauliflower
Watermelon and cantalopes
Beets
Squash - yellow, zucchini, pattypan
Eggplant
Garlic
Leeks
Cipollini onions
Rainbow and Swiss Chard
Kale
Radishes
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!






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