Now, please don’t be angry about the amount of SUMMER SQUASH and ZUCCHINI you received this week – look on it as a fun challenge. The possibilities are endless – grate the zucchini into strips and use in place of noodles when making pasta or lasagna (a good wheat-free alternative); peel and chop the zukes into circles, drizzle olive oil over them and bake briefly in oven, then put pizza toppings over them –Voila! mini pizzas; etc. A couple recipe suggestions are below (I know! – You could even have a Zucchini-Themed meal one day – Zucchini Boats for the main course, and Zucchini Brownies for dessert…<hmmmfff> okay, somebody has too much time on their hands… sorry… J). If nothing else, simply peel the squash/zukes and grate the flesh into bags, throw in the freezer, and make zucchini bread or chocolate cake throughout the winter.
The long yellow torpedoes in your bags this week are YELLOW ZUCCHINIS. They can be used in the same way that regular green zucchini can be used (i.e. zucchini bread, calabacita, zuke boats, etc.).
The pale-green smushed-pumpkin-looking-vegetable is PATTYPAN SQUASH. It, too, can be used like regular ole’ zucchini (peeled, grated, made into bread , muffins, cake, etc.), but has an especially creamy flavor for summer squash. A favorite way of eating it is to scoop out most of the innards and stuff instead with cooked rice and meat, tomatoes and cheese, and herbs (like the ZUCCANOES below), cook ‘til softened and cheese browned. Still too putzy? Simply slice ZUCCHINI or PATTYPAN very thinly and fry in butter and salt ‘til golden and crispy. A delicious side dish to a meal!
We have had a rather plentiful crop of beets this year, to say the least. Since we handed out a fair amount last week, I decided to trade Springdale Farm our beets in exchange for some SWEET CORN and CARROTS. (We figured no one would mind J) As far as the SWEET CORN goes (we probably don’t need to tell you this)…but eat it NOW. The super-yummy flavor will only last for 3 days and then the sweetness starts to disappear.
The long, flat, yellow-and-purple-streaked BEANS are called Dragon’s Tongue. It is an heirloom bean from 19th century Netherlands. Their juicy stringless qualities make it easily one of our favorite fresh-eating beans. They don’t cook, can, or freeze well, but they are incomparable for eating out of hand.
The larger ONIONS in your bag are a sweeter summer onion. The green tops of the ONIONS can also be used like SCALLIONS.
This is the last of our early red potatoes for the year. We hope you have enjoyed them. (They certainly rank among the favorites in our house.) Not to worry though because we still have plenty more potatoes to come. We have Adirondack Blue, German Butterball, Adirondack Red, Austrian Crescent, and Kennebec. Expect them regularly.
You have many BEANS in your bag this week. If you can’t eat them all now, simply partially-cook them in water, then cool and freeze them. If you choose to cook the PURPLE BEANS, they do lose their coloring when exposed to heat.