Farm Share Week 8 (July 24-26, 2013)

Farm Share Week 8 (July 24-26, 2013)

Sweet relief! The storms that have been passing through have been kind enough to lend us some more comfortable working weather. The expression “make hay while the sun shines” is appropriate, as we make the most of the time picking in the fields when it is not raining and try to be back in the building washing and packing before the clouds make good on their promise of rain.

 

We have tomatoes this week- something I have long awaited. The larger ones are coming but for now we have these tasty morsels to enjoy. The zucchini are quite large this week, inspiring my hunt for the recipe below. The peas are also coming to an end. Don’t worry, anything that looks different than normal (like the large zucchini) I taste test raw to make sure they are still tasty.

 

Half Shares

  • grape tomatoes

  • snow or sugar snap peas

  • green beans

  • flat beans

  • cucumber

  • zucchini

  • garlic chives

  • black kale

  • green leaf lettuce

  • romaine lettuce

 

Whole Shares

  • grape tomatoes

  • snow or sugar snap peas

  • green beans

  • flat beans

  • cucumber

  • zucchini

  • garlic chives

  • black kale

  • green leaf lettuce

  • romaine lettuce

  • green cabbage

  • campari tomatoes

  • raspberries

  • black currants

  • callaloo (a leafy green from the islands- similar to spinach)

 

Giant Stuffed Zucchini from www.epicurious.com

Ingredients

  • 1 very large zucchini(11 in., cut in half lengthwise)

  • 1 tbsp. Butter

  • 1 medium shallot

  • 3 cloves garlic (or 3 tbsp. Chopped garlic scapes)

  • 1 lb. Ground beef (or veggie ground round)

  • 1lb. Campari Tomatoes, chopped

  • ½ – 1 tsp. Fennel (try substituting fennel fronds)

  • 1 tsp. Italian seasoning

  • salt and pepper to taste

  • 1-2 slices fresh bread crumbs using food processor

  • 1 egg, beaten

  • ¼ cup parmesan cheese

  • ¼ cup mozzarella cheese

Directions

  1. Preheat oven to 375 degrees. In a large heavy pan, saute shallots in butter. Add garlic, once tender and beef. Cook until browned. Add tomatoes, scooped out zucchini and seasonings to the beef mixture. Cook another 5 min, then turn heat off and let it cool a few mins. Add bread crumbs, egg and pamesan to meat mixture.

  2. Scoop out zucchini seeds and centre leaving ½ in. of zucchini around the outside. Put zucchini halves in large baking dish. Heap mixture into 2 halves of zucchini. Top with grated mozzarella and a little more parmesan. Add ¼ in. pf water to bottom of baking dish. Place in oven for 45 min. or until zucchini is fork tender but not soggy. Cut into serving sizes and serve.

 

Looking for some inspiration for the flat beans?

 

Beans in Citrus Butter from www.thinkvegetables.co.uk

Ingredients

  • 1lb. Flat beans

  • 25g. Butter

  • zest and juice of a ½ lime

  • 1 tbsp. Chopped fresh garlic chives

  • salt and freshly ground black pepper

Directions

  1. Cook the beans in boiling, salted water 3-4 minutes, or until tender and drain.

  2. Melt butter in saucepan and add lime zest and juice. Cook for 1-2 mins. Add chives, beans and seasonings.

 

May your veggies bring you lots of energy for your week.

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