An announcement or two.
We take pint size clam shell containers, the ones blueberries typically come in. We reuse them for our cherry tomatoes. Feel free to bring them when you pick-up at the farm or leave them in the delivery tote at your drop site. We only want pint-size containers please.
Unfortunately we do not take back the egg cartons. We don’t have a way to store them and get them back to the egg farmers.
Send in any recipes you have that use lots of zucchini.
What will we have this week?
There are a lot of things but not necessarily a lot of any one thing — except zucchini. So this week we will have lots of zucchini, green onions, lettuce, snow peas, snap peas, some broccoli, cucumbers, some eggplants, a few tomatoes, a few cherry tomatoes, garlic scapes, and probably some other things I am forgetting.
It is a fruit, egg, mushroom and flower week. Fruit this week is strawberries, grapes, blueberries, and Ruby Kat pluots. Not sure what mushrooms we have. Eggs are chicken eggs yet again. Flowers are doing quite well so we should have some nice bouquets!
Farm News
Not sure what to talk about this week. So instead here is a video of when we put plastic on our hoop house! Things get exciting around the 2:30 mark but I recommend watching the whole thing to get the full experience! You need the build-up to enjoy the suspenseful moments.
Recipes of the Week
We have two recipes recommended by two different readers. Both recipes use a lot of scallions, are pasta dishes and come from the New Your Times. Who would have thought our membership are NYT readers? And why is the NYT obsessed with scallions? Anyway, here they are. Hopefully these links work without a subscription.
This first one is an artichoke/charred scallion dish. It uses 50 scallions. As an aside, we should have been using the term scallion to describe the onions we’ve been handing out since the plants we grow are a non-bulb-forming type of onion, otherwise known as a scallion. Green onions are immature bulbing onions that if left to grow would eventually form a bulb. These immature onions could also be called scallions. Anyway, this recipe uses 50 scallions (but probably not 50 scallions the size of this week’s scallions).
This second recipe is Creamy Bucatini With Spring Onions and Mint. It uses a pound of scallions. I never thought I’d rate recipes based on the amount of scallions they use.
This is a recipe we got a long time ago from our neighbor. It is a great way to use a bunch of zucchini. I find it tastes great warm right off the grill as well as cold the next day. I’m not sure why the picture of our dog is included with this recipe. I think it has to do with the software used to display the recipes.
Grilled Zucchini Salad
Ingredients
- 4 zucchinis sliced in half lengthwise
- 2 Tbs olive oil
- ¼ cup Italian dressing more or less to taste
- 4 oz feta cheese crumbled
Instructions
- Wash and cut zucchinis lengthwise into halves
- Brush zucchini halves with olive oil
- Grill zucchini until soft flipping halfway through
- Remove from grill
- Cut zucchinis into bite-sized pieces
- Place in bowl, add crumbled feta cheese.
- Pour Italian dressing over zucchini and feta
- Mix and serve
Notes
I’m not sure where this recipe came from but it uses zucchini and garlic scapes! A nice combination!
Parmesan Zucchini with Garlic Scapes
Equipment
- 1 Food processor optional
Ingredients
- 4 zucchini sliced into 1/4" thick disks
- 4 garlic scapes or green garlic finely chopped or processed in food processor
- 4 T butter or olive oil
- ½ c Parmesan cheese grated
Instructions
- Slice zucchini into 1/4" disks
- Finely chop garlic scapes or process in a food processor
- Melt butter in pan over medium heat
- Add zucchini in single layer
- Cook until bottom is lightly browned
- Flip over zucchini and add garlic to pan
- Cook until bottom of zucchini is lightly browned
- Remove from heat and add parmesan cheese
- Serve warm
Notes
Joke of the Week
What did the squash wear to the beach?
A zucchini!
As always, send in questions, comments, suggestions, jokes, zucchini recipes or anything else you’d like to see included in a future newsletter!