Week 11
We pulled all of the Walla Walla onions that had fallen over before the rain. Having them dry and cozy in the barn gave us some peace of mind and allowed us to fully enjoy the rain. There is an overhang off the living room that is roofed in metal and I love sitting out back and listening to the rain fall on the metal roof. I enjoy it in winter as well, but it is extra nice to do it in mid August. A little break in the heat was great, but I am happy that it warms up again a little later in the week. Summer is so brief, I am not ready to give up on it yet!
You have a hallmark of summer in your box today - corn. We made some delicious tacos from Rick Bayless's cookbook and I am including the recipe below since there are many of the ingredients in your box today.
Melons are starting to trickle in - should have something fun for your boxes next week.
Red Leaf Lettuce
Cucumber
Corn - The corn will be picked the morning of your pick up day. It will keep in the fridge but corn is best eaten as soon as possible.
Cherry Tomatoes
Zucchini
Poblano Peppers - While these are on the lesser end of the spicy scale as far as chile peppers go, they do still have a bit of heat to them, particularly if you are using them in a dish where the pepper is the lead role such as chile rellenos.
Swiss Chard
Carrot - Large Only
Mexican Style Zucchini Tacos
Showing posts with label Zucchini/Summer Squash Recipe. Show all posts
Showing posts with label Zucchini/Summer Squash Recipe. Show all posts
Sunday, August 13, 2017
Sunday, July 26, 2015
Week 8
Usually when food magazines arrive this time of year they sit on the coffee table untouched but this month they ended up on the front seat of my car and I had a chance to glance at them on Saturday. A couple recipes caught my eye. One I am making tonight, the grilled vegetable and barley salad, along with the roast chicken with sumac, lemon and garlic from the same issue. Both will be modified a bit but I am looking forward to making them. The other is a pappardelle with arugula pesto and zucchini ribbons. I liked the way the zucchini ribbons mimicked the look of the pappardelle. I might try to make that a bit later in the week. I love cooking this time of year.
We unexpectedly welcomed seven new chicks to our animal family this week. Kelly came home late one night from turning off water and heard one of the chicks sending out a distress call from the one piece of landscaping we have in the front of our house - a big bush by the front door. It was stuck under a branch. We let our chickens roam (hence the no landscaping) and we recently saw some feathers and a coyote in the back field. We had assumed that the missing chickens (we don't count them when we close up the coop each night) had fallen prey to the coyote but apparently one was sitting on a clutch of eggs right by our front door for the last few weeks. It is sweet to see a hen and her chicks. They sometimes sit on top of her back or just peak their heads out of her wing feathers. We moved them from under the bush to a safer place and they are pretty fun to watch. If any of you need some new chicks for your flock I would love to find a nice home for them.
Alright back to the vegetables - happy cooking.
Carrots
Sweet Onion - It is hard to believe that some of our onions are starting to fall over (a sign of maturity). If you feel the necks of these onions I bet you will find some that are starting to soften. The sweet onions are always the first to mature for us but usually until August.
Tomatoes
Lettuce
Zucchini
Beets
Cucumber
Green Cabbage - Large Only
Dill - Large Only
Pappardelle with Summer Squash and an Arugula Walnut Pesto
Usually when food magazines arrive this time of year they sit on the coffee table untouched but this month they ended up on the front seat of my car and I had a chance to glance at them on Saturday. A couple recipes caught my eye. One I am making tonight, the grilled vegetable and barley salad, along with the roast chicken with sumac, lemon and garlic from the same issue. Both will be modified a bit but I am looking forward to making them. The other is a pappardelle with arugula pesto and zucchini ribbons. I liked the way the zucchini ribbons mimicked the look of the pappardelle. I might try to make that a bit later in the week. I love cooking this time of year.
We unexpectedly welcomed seven new chicks to our animal family this week. Kelly came home late one night from turning off water and heard one of the chicks sending out a distress call from the one piece of landscaping we have in the front of our house - a big bush by the front door. It was stuck under a branch. We let our chickens roam (hence the no landscaping) and we recently saw some feathers and a coyote in the back field. We had assumed that the missing chickens (we don't count them when we close up the coop each night) had fallen prey to the coyote but apparently one was sitting on a clutch of eggs right by our front door for the last few weeks. It is sweet to see a hen and her chicks. They sometimes sit on top of her back or just peak their heads out of her wing feathers. We moved them from under the bush to a safer place and they are pretty fun to watch. If any of you need some new chicks for your flock I would love to find a nice home for them.
Alright back to the vegetables - happy cooking.
Carrots
Sweet Onion - It is hard to believe that some of our onions are starting to fall over (a sign of maturity). If you feel the necks of these onions I bet you will find some that are starting to soften. The sweet onions are always the first to mature for us but usually until August.
Tomatoes
Lettuce
Zucchini
Beets
Cucumber
Green Cabbage - Large Only
Dill - Large Only
Pappardelle with Summer Squash and an Arugula Walnut Pesto
Monday, September 8, 2014
Week 14
Last year we attempted to grow a couple new winter squash for the farm share. Those of you who have been with us for a few years may have noticed you get the same assortment of squash each year. We have a good reason for that - they are our favorites. Last year's attempt ended with one variety that refused to cure and ripen until after the farm share was over and another that ended up being ridiculously large. This year's attempt is going better - all three look good. Of course, looks aren't everything and the real test will be when we cook them up. We hauled some squash out of the field last week and it is fun to see our barn starting to fill with fall color.
This week we are going to include what will probably be your last round of zucchini. The weather is still great but production is beginning to slow down. I think we will see a drop in production with the tomatoes shortly.
Carrots are back this week. It has not been our best carrot year. As you pull into the parking lot you can see our fall carrots in the front field by the road. Hopefully they will do well and we will finish the year in abundance.
Carrots
Zucchini
Slicing Tomato
Cherry Tomato
Summer (aka Japanese) Turnips
Head Lettuce
Sun Jewel Melon
Senposai - Large Only - A new green breed in Japan that is a cross between cabbage and Japanese Mustard Spinach. The large tender leaf has a mild taste and can be eaten raw or cooked (sweeter when cooked).
Here is a recipe I have been wanting to make all summer and haven't. I am determined to give it a try before zucchini season is over. The recipe is posted on a food blog but it is from the Jerusalem cookbook. It is spiced with mint, cilantro and cumin.
Turkey and Zucchini Burgers
Last year we attempted to grow a couple new winter squash for the farm share. Those of you who have been with us for a few years may have noticed you get the same assortment of squash each year. We have a good reason for that - they are our favorites. Last year's attempt ended with one variety that refused to cure and ripen until after the farm share was over and another that ended up being ridiculously large. This year's attempt is going better - all three look good. Of course, looks aren't everything and the real test will be when we cook them up. We hauled some squash out of the field last week and it is fun to see our barn starting to fill with fall color.
This week we are going to include what will probably be your last round of zucchini. The weather is still great but production is beginning to slow down. I think we will see a drop in production with the tomatoes shortly.
Carrots are back this week. It has not been our best carrot year. As you pull into the parking lot you can see our fall carrots in the front field by the road. Hopefully they will do well and we will finish the year in abundance.
Carrots
Zucchini
Slicing Tomato
Cherry Tomato
Summer (aka Japanese) Turnips
Head Lettuce
Sun Jewel Melon
Senposai - Large Only - A new green breed in Japan that is a cross between cabbage and Japanese Mustard Spinach. The large tender leaf has a mild taste and can be eaten raw or cooked (sweeter when cooked).
Here is a recipe I have been wanting to make all summer and haven't. I am determined to give it a try before zucchini season is over. The recipe is posted on a food blog but it is from the Jerusalem cookbook. It is spiced with mint, cilantro and cumin.
Turkey and Zucchini Burgers
Monday, August 25, 2014
Week 12
When the stand starts to wind down in the fall we often get questions about where we buy produce in the winter. I know we live in our own little bubble and so I try to craft my response in such away that doesn't make us look like a couple of crazy freaks. First I say that we don't typically buy much produce (that is the part that most people find a little extreme) and then I follow it by saying that we buy lots of avocados and oranges in the winter hoping that that makes us seem a little more normal. I use to find this concept a little crazy myself. About four years ago I bought one tomato for some sandwiches that I was making for us and another couple. Kelly still talks about it like I committed some sort of crime! I do get restless in the middle of winter but when I scan the produce isle looking for something that inspires me I usually go home with avocados and some citrus. We have plenty to eat in the winter out of the garden in terms of nutrition but it can get get a bit boring and that is why we try to put some food up. At the beginning of last week I decided we would try to get one thing put up for the winter every day of the week. It can be difficult to stay motivated in the evening but for the most part the challenge was fun and we did a good job. We froze green and colored peppers. We froze corn. We finished canning all the crushed tomatoes we need for year (about 24 quarts) and made six blenders worth of tomatillo salsa . We dried a bunch of sungold tomatoes, made ketchup(10 pounds of tomatoes turned into 4 cups of ketchup!) and pickled some Italian peppers that we grew for the first time this year. I would still like to get a few bread and butter pickles canned and we still have to roast and freeze colored bells and poblanos, dry some chile peppers and make hot sauce. Over the years we have realized what we will eat and while frozen snow peas or canned green beans might add variety to our diet they don't get eaten. The best way I know to get through winter without missing tomatoes or cucumbers is to eat so many of them that you don't want to look at another one for months! I am doing my best to make that happen but I have to admit I am unsure I can eat enough tomatoes to get sick of them!
Carrots
Lettuce
Romano Beans - very pretty and very tasty
Cherry Tomatoes
Slicing Tomatoes
Sweet Onion
Swiss Chard
Zucchini - Large Only
Corn - Large Only…maybe
A farm share customer shared this recipe with me. It is delicious. Zucchini noodles have become popular with rise of the paleo diet. I didn't think I liked raw zucchini but this salad is great, full of flavor. I skipped the red pepper and added cherry tomatoes. It says to use a mandolin for the squash but a making ribbons with a vegetable peeler works fine.
Zucchini and Corn Salad
When the stand starts to wind down in the fall we often get questions about where we buy produce in the winter. I know we live in our own little bubble and so I try to craft my response in such away that doesn't make us look like a couple of crazy freaks. First I say that we don't typically buy much produce (that is the part that most people find a little extreme) and then I follow it by saying that we buy lots of avocados and oranges in the winter hoping that that makes us seem a little more normal. I use to find this concept a little crazy myself. About four years ago I bought one tomato for some sandwiches that I was making for us and another couple. Kelly still talks about it like I committed some sort of crime! I do get restless in the middle of winter but when I scan the produce isle looking for something that inspires me I usually go home with avocados and some citrus. We have plenty to eat in the winter out of the garden in terms of nutrition but it can get get a bit boring and that is why we try to put some food up. At the beginning of last week I decided we would try to get one thing put up for the winter every day of the week. It can be difficult to stay motivated in the evening but for the most part the challenge was fun and we did a good job. We froze green and colored peppers. We froze corn. We finished canning all the crushed tomatoes we need for year (about 24 quarts) and made six blenders worth of tomatillo salsa . We dried a bunch of sungold tomatoes, made ketchup(10 pounds of tomatoes turned into 4 cups of ketchup!) and pickled some Italian peppers that we grew for the first time this year. I would still like to get a few bread and butter pickles canned and we still have to roast and freeze colored bells and poblanos, dry some chile peppers and make hot sauce. Over the years we have realized what we will eat and while frozen snow peas or canned green beans might add variety to our diet they don't get eaten. The best way I know to get through winter without missing tomatoes or cucumbers is to eat so many of them that you don't want to look at another one for months! I am doing my best to make that happen but I have to admit I am unsure I can eat enough tomatoes to get sick of them!
Carrots
Lettuce
Romano Beans - very pretty and very tasty
Cherry Tomatoes
Slicing Tomatoes
Sweet Onion
Swiss Chard
Zucchini - Large Only
Corn - Large Only…maybe
A farm share customer shared this recipe with me. It is delicious. Zucchini noodles have become popular with rise of the paleo diet. I didn't think I liked raw zucchini but this salad is great, full of flavor. I skipped the red pepper and added cherry tomatoes. It says to use a mandolin for the squash but a making ribbons with a vegetable peeler works fine.
Zucchini and Corn Salad
Monday, June 30, 2014
Week 4
Last winter I decided I would spend some time looking through my collection of old cookbooks and pull out a few retro recipes for the farm share. I always enjoy looking at them. In addition to the recipes it is always a bit of a history lesson. Ones from the two world wars are particularly interesting as is the commentary about homemaking and the rise of industrial agriculture and prepared foods after the wars. One of my favorites is Cooking by the Garden Calendar, published in 1955 and written by Ruth A. Matson. I bought it at a junk store in Maine the summer I met Kelly. The June chapter is called Eat 'Em Young. I know July is just around the corner but I really enjoy how the June chapter starts so I thought I would share it with you.
"Luckily, there's a spigot at the corner of the garage nearest the salad garden, so I can indulge myself in the supreme delight of pulling a radish or a carrot or a scallion and munching it while the cool of the moist earth still suffuses it. There is a moment when the pleasures of eating and of growing merge into one splendid ecstasy.
I feel it in myself as I've seen it on the faces of like-minded lovers of the good earth, watching the gleam of satisfaction as some ardent gardener gazes on the straight, well-weeded rows of young growth. He bends unhurriedly to pull a Cherry Belle, turns it to contemplate its glorious scarlet from every angle, brushes off the clinging earth-absently wiping his hand on the side of his jeans-and at last bites into the crisp root. At this moment his face is rapt. It has the glow of contentment with the future which will bring countless other moments."
It is a little over the top but it rings true. The sheen of a young red radish is almost iridescent when you pull it out of the ground and while I quickly grow tired of them the first few are amazing in their beauty and a welcome change from all the spring green. Carrots are even better. Sometimes, we even do a little dance. We celebrate the arrival of each vegetable.
I am including a cabbage recipe at the end from a different cookbook and will occasionally share a recipe from my collection. The main problem is that most of them look horrible! Cook peas for 20 minutes. Yikes. Having people over for dinner, while then, just dress up your mushy peas with a white sauce. There are a lot of recipes for vegetables in white sauce. Not necessarily bad, but not particularly exciting.
What is exciting this week? Zucchini, I can't get enough of it lately. We had some Zucchini fritters last week with fried eggs on a night I was too tired to cook a big meal and they were delicious. I will put a link to the recipe below.
Carrots
Mixed Zucchini/Summer Squash
Snow Peas
Raspberries
Lettuce
Broccoli
Cucumber
Cabbage
Kale-Large Only
Snap Peas-Large Only
Red Hot Slaw - We had this last night with dinner. I use to make a wilted slaw with a hot dressing but it never was wilted enough by just pouring the dressing on it. Tossing the cabbage in the skillet for 30 seconds until it softened a bit worked great. I didn't add much salt and didn't actually measure anything. We liked the lemon juice but I think cider vinegar would be good too.
4 slices bacon
2 tablespoons minced onion
1/4 cup lemon juice
1 tablespoon sugar
3/4 teaspoon salt
Dash of pepper
4 cups finely shredded cabbage
Cook 1 slice bacon until it curls. Set aside. Dice remaining bacon and cook until crisp. Saute onion in bacon fat. Add lemon juice, sugar, salt and pepper. Combine with cabbage. Heat thoroughly. Put cabbage mixture in serving dish. Garnish with bacon curl in center and lemon wedges around the outside.
The TIME Reader's Book of Recipes, 1949
Two hundred and thirty favorite recipes of the women who read TIME magazine
Zucchini Fritters
I added carrots and scallions and they turned out great. I loved that they were more vegetable than fritter and that you just cook them in a frying pan like a pancake instead of deep frying them.
Last winter I decided I would spend some time looking through my collection of old cookbooks and pull out a few retro recipes for the farm share. I always enjoy looking at them. In addition to the recipes it is always a bit of a history lesson. Ones from the two world wars are particularly interesting as is the commentary about homemaking and the rise of industrial agriculture and prepared foods after the wars. One of my favorites is Cooking by the Garden Calendar, published in 1955 and written by Ruth A. Matson. I bought it at a junk store in Maine the summer I met Kelly. The June chapter is called Eat 'Em Young. I know July is just around the corner but I really enjoy how the June chapter starts so I thought I would share it with you.
"Luckily, there's a spigot at the corner of the garage nearest the salad garden, so I can indulge myself in the supreme delight of pulling a radish or a carrot or a scallion and munching it while the cool of the moist earth still suffuses it. There is a moment when the pleasures of eating and of growing merge into one splendid ecstasy.
I feel it in myself as I've seen it on the faces of like-minded lovers of the good earth, watching the gleam of satisfaction as some ardent gardener gazes on the straight, well-weeded rows of young growth. He bends unhurriedly to pull a Cherry Belle, turns it to contemplate its glorious scarlet from every angle, brushes off the clinging earth-absently wiping his hand on the side of his jeans-and at last bites into the crisp root. At this moment his face is rapt. It has the glow of contentment with the future which will bring countless other moments."
It is a little over the top but it rings true. The sheen of a young red radish is almost iridescent when you pull it out of the ground and while I quickly grow tired of them the first few are amazing in their beauty and a welcome change from all the spring green. Carrots are even better. Sometimes, we even do a little dance. We celebrate the arrival of each vegetable.
I am including a cabbage recipe at the end from a different cookbook and will occasionally share a recipe from my collection. The main problem is that most of them look horrible! Cook peas for 20 minutes. Yikes. Having people over for dinner, while then, just dress up your mushy peas with a white sauce. There are a lot of recipes for vegetables in white sauce. Not necessarily bad, but not particularly exciting.
What is exciting this week? Zucchini, I can't get enough of it lately. We had some Zucchini fritters last week with fried eggs on a night I was too tired to cook a big meal and they were delicious. I will put a link to the recipe below.
Carrots
Mixed Zucchini/Summer Squash
Snow Peas
Raspberries
Lettuce
Broccoli
Cucumber
Cabbage
Kale-Large Only
Snap Peas-Large Only
Red Hot Slaw - We had this last night with dinner. I use to make a wilted slaw with a hot dressing but it never was wilted enough by just pouring the dressing on it. Tossing the cabbage in the skillet for 30 seconds until it softened a bit worked great. I didn't add much salt and didn't actually measure anything. We liked the lemon juice but I think cider vinegar would be good too.
4 slices bacon
2 tablespoons minced onion
1/4 cup lemon juice
1 tablespoon sugar
3/4 teaspoon salt
Dash of pepper
4 cups finely shredded cabbage
Cook 1 slice bacon until it curls. Set aside. Dice remaining bacon and cook until crisp. Saute onion in bacon fat. Add lemon juice, sugar, salt and pepper. Combine with cabbage. Heat thoroughly. Put cabbage mixture in serving dish. Garnish with bacon curl in center and lemon wedges around the outside.
The TIME Reader's Book of Recipes, 1949
Two hundred and thirty favorite recipes of the women who read TIME magazine
Zucchini Fritters
I added carrots and scallions and they turned out great. I loved that they were more vegetable than fritter and that you just cook them in a frying pan like a pancake instead of deep frying them.
Monday, July 15, 2013
Week 6
I saw my friend Melissa at Newaukum Valley Farm posted a picture of their first ripe slicing tomato and I also noticed that Puddleton Farm is selling tomatoes to the Co-op. Dang, I am jealous. I spent way too much time yesterday looking for a tomato at our place. We have a few handfuls of ripe cherries and few big tomatoes that are blushing. The good news is we have tomato ripening weather forecasted for the week. Hopefully there is a tomato sandwich in all our futures soon.
I am including a recipe for swiss chard fritters from the cookbook Jerusalum. I don't often make it to the library in the summer but since I had been on the waiting list for the book for a couple months I made an exception. It is a beautiful cookbook and I loved the stuff I made out it. We had the fritters with some home made falafel and grilled zucchini a couple weeks ago. I told Kelly that I had finally found a way to love swiss chard and he told me not to fool myself. He responded that what I really like is feta cheese. Perhaps, but I do think I made a discovery. The recipe has you boil the chard and while I don't normally boil vegetables it made the chard a lot milder and more spinach like which I preferred.
One thing you will notice you don't have in your box is garlic and unfortunately you will be noticing that all season. We lost our entire crop to a grey mold. Usually when we have a crop failure it isn't that noticeable because it may not affect all varieties or we have another planting that makes up for it. We only plant garlic once and we are always paranoid about disease. This year our paranoia was actually warranted. In addition to not having garlic and loosing money to labor it also means that we need to buy garlic seed this year. We try our hardest to insure success in the garden but if there is one thing I have learned is that there will always be good and bad in the garden no matter how hard we try. There are just too many factors we can't control. The first summer I farmed with Kelly I went home twice because I was so distraught that things weren't perfect. I have learned to live with a little imperfection and while both Kelly and I were very upset about the garlic we realized that all we can do is try to learn from it and focus on the rest of the garden and the rest of the garden looks good! We both apologize that your boxes will be garlic free this season.
However you choose to cook your vegetables I hope you have many delicious meals this week.
Lettuce - We are back to regular head lettuce this week. I am curious to know if you enjoyed the mini heads you had last week.
Carrots
Zucchini/Summer Squash Mix
Mixed Herb Bunch
Swiss Chard
Potatoes
Raspberries
Napa Cabbage - Small Only
Green Beans - Large Only - the first picking
Scallions - Large Only
Swiss Chard Fritters adapted from the cookbook Jerusalum
I considered not blending all the ingredients and adding a few chopped stems for texture but in the end I decided to just trust the authors. The one thing I did omit was grated nutmeg. Kelly and I both liked the herby green flavor these had.
Heat grill.
Slice the squash long ways into 1/4 inch slices.
Brush with oil and season with salt and pepper.
Grill until each piece has nice grill marks and is tender when pierced with a fork.
Remove from grill and cut into smaller pieces.
Toss with vinaigrette made from 2 parts olive oil, 1 part lemon juice and just a touch of dijon mustard. Garnish with some freshly chopped parsley, mint, dill or cilantro or a mix of herbs. A little feta cheese won't hurt this recipe either! Serve warm or at room temperature.
I saw my friend Melissa at Newaukum Valley Farm posted a picture of their first ripe slicing tomato and I also noticed that Puddleton Farm is selling tomatoes to the Co-op. Dang, I am jealous. I spent way too much time yesterday looking for a tomato at our place. We have a few handfuls of ripe cherries and few big tomatoes that are blushing. The good news is we have tomato ripening weather forecasted for the week. Hopefully there is a tomato sandwich in all our futures soon.
I am including a recipe for swiss chard fritters from the cookbook Jerusalum. I don't often make it to the library in the summer but since I had been on the waiting list for the book for a couple months I made an exception. It is a beautiful cookbook and I loved the stuff I made out it. We had the fritters with some home made falafel and grilled zucchini a couple weeks ago. I told Kelly that I had finally found a way to love swiss chard and he told me not to fool myself. He responded that what I really like is feta cheese. Perhaps, but I do think I made a discovery. The recipe has you boil the chard and while I don't normally boil vegetables it made the chard a lot milder and more spinach like which I preferred.
One thing you will notice you don't have in your box is garlic and unfortunately you will be noticing that all season. We lost our entire crop to a grey mold. Usually when we have a crop failure it isn't that noticeable because it may not affect all varieties or we have another planting that makes up for it. We only plant garlic once and we are always paranoid about disease. This year our paranoia was actually warranted. In addition to not having garlic and loosing money to labor it also means that we need to buy garlic seed this year. We try our hardest to insure success in the garden but if there is one thing I have learned is that there will always be good and bad in the garden no matter how hard we try. There are just too many factors we can't control. The first summer I farmed with Kelly I went home twice because I was so distraught that things weren't perfect. I have learned to live with a little imperfection and while both Kelly and I were very upset about the garlic we realized that all we can do is try to learn from it and focus on the rest of the garden and the rest of the garden looks good! We both apologize that your boxes will be garlic free this season.
However you choose to cook your vegetables I hope you have many delicious meals this week.
Lettuce - We are back to regular head lettuce this week. I am curious to know if you enjoyed the mini heads you had last week.
Carrots
Zucchini/Summer Squash Mix
Mixed Herb Bunch
Swiss Chard
Potatoes
Raspberries
Napa Cabbage - Small Only
Green Beans - Large Only - the first picking
Scallions - Large Only
Swiss Chard Fritters adapted from the cookbook Jerusalum
I considered not blending all the ingredients and adding a few chopped stems for texture but in the end I decided to just trust the authors. The one thing I did omit was grated nutmeg. Kelly and I both liked the herby green flavor these had.
1 bunch swiss chard leaves, stalks removed
Flat leaf parsley
Cilantro
Dill
1/2 tsp sugar
3 tbsp all-purpose flour
2 cloves garlic, crushed
2 eggs
3oz feta, crumbled
olive oil
Lemon wedges, for serving
Bring a pot of salted water to a boil, add chard and simmer for 5 minutes. Drain, let cool and then squeeze excess liquid from the chard.
Place chard and all other ingredients except the feta, olive oil and lemon in a food processor or immersion blender cup and blend. Fold the feta into the mixture.
Heat a tablespoon of olive oil in a large sauté pan over medium-high heat. Spoon a heaped tablespoon of the batter for each fritter. Press down gently on the fritter to flatten it. Cook for 1 to 2 minutes per side, until golden brown. Remove & keep warm while you fry the rest of the fritters in batches.
Serve warm, with lemon wedges.
Don't feel like making fritters. Any of your herbs would be good in the below salad.
Warm Grilled Zucchini/Summer Squash Salad
Heat grill.
Slice the squash long ways into 1/4 inch slices.
Brush with oil and season with salt and pepper.
Grill until each piece has nice grill marks and is tender when pierced with a fork.
Remove from grill and cut into smaller pieces.
Toss with vinaigrette made from 2 parts olive oil, 1 part lemon juice and just a touch of dijon mustard. Garnish with some freshly chopped parsley, mint, dill or cilantro or a mix of herbs. A little feta cheese won't hurt this recipe either! Serve warm or at room temperature.
Monday, July 30, 2012
Week 8
It was barely light this morning when I woke up. The days are getting noticeably shorter. As much as I love the long days of summer, the earlier sunsets provide us with a bit of relief. We ate dinner early enough last night that I actually spent a few minutes reading before going to bed. I collect old cookbooks and a friend picked me up a McCormick Spice cookbook from the 1920s at a yard sale last weekend. I know you will be as excited as I am to make the endive, banana and pimento salad. Yikes! It makes for fun fun reading and I love the glimpse into the past. Each page has either a quote on the top of it or some statement about the purity of McCormick spices. The following one is on the first page.
Good Food is necessary for good health. Use only the best of everything. It is the cheapest in the end.
Of course, I am choosing which wisdom to include based on my personal biases. But including the bit about how if more women took pride in their profession (housework) there would be no need for divorce seems a bit out of date!
We hope you enjoy your vegetables and the meals you prepare with them this week.
Rainbow Carrots
Lettuce
Summer Squash
Sweet Onions
Garlic
Wax and Green Bean Medley
Cukes
Beets
Broccoli - Large Only
Salad Mix - Large Only
Zucchini/Summer Squash Bites
Since there are no bananas in the box today I will skip the banana recipe I mentioned above and include one for summer squash instead. I don't usually include recipes I haven't tried but a customer gave me this one on Saturday and it looks simple and fun. She said they reminded her of tater tots which I will admit that if we didn't have a closet full of potatoes every winter I might be tempted to buy them. You will need a mini muffin pan for these. I imagine they would come out fine but a bit different if you made mini pancakes in a skillet.
1 cup grated Summer Squash
1/4 cup diced onion
1/4 cup grated cheddar or parmesan
1/4 cup bread crumbs
1 egg
salt and pepper
Preheat your oven to 400 degrees and grease the muffin tin.
Put the squash in a clean dish towel and twist to squeeze out as much liquid as possible. Use a dish rag you don't care about because sometimes it can stain a little.
Mix every thing together and divide between muffin cups
Bake about 15-18 minutes until browned
Roasted Beans with Garlic and Anchovy
I don't find the anchovy flavor to be strong but I also really like anchovies. You might want to use a little less.
1 pound trimmed beans
3 smashed garlic cloves
3 mashed anchovy fillets
Finely chopped zest from one lemon
Squeeze of lemon
Olive Oil
Preheat oven to 450 degrees
Toss beans with oil, garlic and thyme and spread on a large baking dish. It is best if they are in a single layer. Roast, stirring occasionally for 12- 15 minutes until they are done.
Remove the thyme and toss in a bowl with the zest, lemon juice and anchovies.
It was barely light this morning when I woke up. The days are getting noticeably shorter. As much as I love the long days of summer, the earlier sunsets provide us with a bit of relief. We ate dinner early enough last night that I actually spent a few minutes reading before going to bed. I collect old cookbooks and a friend picked me up a McCormick Spice cookbook from the 1920s at a yard sale last weekend. I know you will be as excited as I am to make the endive, banana and pimento salad. Yikes! It makes for fun fun reading and I love the glimpse into the past. Each page has either a quote on the top of it or some statement about the purity of McCormick spices. The following one is on the first page.
Good Food is necessary for good health. Use only the best of everything. It is the cheapest in the end.
Of course, I am choosing which wisdom to include based on my personal biases. But including the bit about how if more women took pride in their profession (housework) there would be no need for divorce seems a bit out of date!
We hope you enjoy your vegetables and the meals you prepare with them this week.
Rainbow Carrots
Lettuce
Summer Squash
Sweet Onions
Garlic
Wax and Green Bean Medley
Cukes
Beets
Broccoli - Large Only
Salad Mix - Large Only
Zucchini/Summer Squash Bites
Since there are no bananas in the box today I will skip the banana recipe I mentioned above and include one for summer squash instead. I don't usually include recipes I haven't tried but a customer gave me this one on Saturday and it looks simple and fun. She said they reminded her of tater tots which I will admit that if we didn't have a closet full of potatoes every winter I might be tempted to buy them. You will need a mini muffin pan for these. I imagine they would come out fine but a bit different if you made mini pancakes in a skillet.
1 cup grated Summer Squash
1/4 cup diced onion
1/4 cup grated cheddar or parmesan
1/4 cup bread crumbs
1 egg
salt and pepper
Preheat your oven to 400 degrees and grease the muffin tin.
Put the squash in a clean dish towel and twist to squeeze out as much liquid as possible. Use a dish rag you don't care about because sometimes it can stain a little.
Mix every thing together and divide between muffin cups
Bake about 15-18 minutes until browned
Roasted Beans with Garlic and Anchovy
I don't find the anchovy flavor to be strong but I also really like anchovies. You might want to use a little less.
1 pound trimmed beans
3 smashed garlic cloves
3 mashed anchovy fillets
Finely chopped zest from one lemon
Squeeze of lemon
Olive Oil
Preheat oven to 450 degrees
Toss beans with oil, garlic and thyme and spread on a large baking dish. It is best if they are in a single layer. Roast, stirring occasionally for 12- 15 minutes until they are done.
Remove the thyme and toss in a bowl with the zest, lemon juice and anchovies.
Subscribe to:
Posts (Atom)