There’s a lot of activity at the farm these days with so much to harvest. We have just 4 more beds of squash and onions to plant before we start prepping beds for fall and winter planting. We have lots of variety and everything is sizing up nicely. They should start making it into the bags within the next couple of weeks. Our zucchini got a little away from us this week so they are a little bigger than the size we usually pick. This just makes for a bigger meal. The website has a delicious sauteed red lettuce recipe, a dish which symbolizes wealth and prosperity in Chinese culture. it’s a great use of the greens which are more bitter than bibb lettuce, especially this time of year, but have a much higher nutritional value. All of the meals this week are nice and light and use very minimal additional ingredients. We figured this was best after a long weekend of brats and beer. Happy 4th of july!
Roasted Beet, Fennel and Bibb Salad
Garlic Parmesan Zucchini
Lemon-Basil Chicken
Sauteed Red Lettuce with Bell pepper and Green Onions
Crudite with Creamy Carrot Top Chimichurri
sweet pepper
1 pepper
zucchini
1 zucchini
Swiss chard
1 bunch
fennel
1 bunch bulbs
1/2 cup fronds
green onions
2 green onions
2 green onions
red lettuce
1 head
romaine lettuce
baby bibb lettuce
1 bag
basil
1/2 cup
beets
1 bunch, roots
1 bunch, greens
feta cheese
2 oz
olive oil
about 3/4 cup
2 Tbsp
2 Tbsp
3 Tbsp
garlic
1 clove
2 cloves
1 clove
sliced almonds
1/4 cup
Parmesan cheese
1/4 cup
chicken breast
2 chicken breasts
lemon
1 lemon
cooking oil
2 Tbsp
ginger
1 Tbsp
soy sauce
2 Tbsp
rice wine vinegar
1 Tbsp
sesame oil
1 Tbsp
honey
1 Tbsp
2 tsp
red pepper flakes
1 pinch
balsamic vinegar
2 Tbsp
walnuts
1/4 cup
Recipes
Roasted Beet, Fennel and Bibb Salad
Cut 1 bunch of beet roots into thin strips, about 1/4 inch thick. Toss with 1-2 tbsp olive oil and roast in a 450F preheated oven for 20 minutes, until easily pierced. Allow to cool.
To assemble salad combine roughly chopped bibb lettuce, and thinly sliced fennel bulb, with roasted beets. Add 2 oz crumbled feta, 1/4 cup (toasted) sliced almonds, and dress with simple balsamic vinaigrette.
To make balsamic vinaigrette- combine 1/4 cup balsamic vinegar, 1/2 cup olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 clove minced garlic.
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Garlic Parmesan Zucchini
Cut zucchini into half coins along the length of the fruit. Toss zucchini with 2 Tbsp olive oil, salt, pepper, and 1/4 cup grated Parmesan cheese. Bake in oven at 350F for 30 minutes until tender.
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Lemon-Basil Chicken
To make marinade in a blender combine 1/4 cup fresh lemon juice, 1 tsp lemon zest, 2 cloves minced garlic, 1/4 tsp salt, 2 Tbsp olive oil, 1/4 tsp pepper, 1/2 cup loosely packed basil, 1/2 cup fennel fronds, and 2 Tbsp water if needed. Pulse the blender until everything is combined. Place 2 chicken breasts in a ziplock bag, pour in marinade, then seal, and refrigerate for at least 15 minutes to overnight.
Grill or cook chicken in a pan, cooking 3 minutes per side. Serve on its own or over rice.
Sauteed Red Lettuce with Bell pepper and Green Onions
Cook 1 cup of jasmine rice, then add to serving bowl.
Roughly chop 1 head of red lettuce into 1 inch ribbons. Cut 1 bell pepper into strips. Finely chop 1 tbsp of ginger. Mince 1 clove garlic. Finely chop 2 green onions.
Heat a wok or large skillet over high heat, then add 2 tbsp cooking oil. Add garlic and ginger and allow to cook in pan without stirring for 30 seconds until fragrant, then add green onions and bell pepper, 1/2 tsp salt and a pinch of black pepper, stirring frequently for several minutes until tender. Add lettuce greens and stir until wilted. Add 2 Tbsp soy sauce, 1 Tbsp rice wine vinegar, 1 Tbsp sesame oil, 1 Tbsp honey, 2 Tbsp water, and 1 pinch of red pepper flakes. Cook, stirring frequently, for another minute, then remove from heat and serve over jasmine rice.
To add either tofu, chicken or pork, cook first in wok or pan, then remove and add additional oil before cooking vegetables.
Sauteed Swiss Chard and Beet Greens with Green Onions
Roughly chop 1 bunch of Swiss chard and beet greens. Finely chop 2 green onions. Mince 1 clove garlic.
Add 3 tbsp olive oil to a large skillet over medium high heat. Add garlic and green onions, then saute for 3-5 minutes until fragrant. Add Swiss chard and beet greens, one handful at a time, and 1 tsp salt, and cook 3-5 minutes until greens are wilted. Add 2 tbsp balsamic vinegar to deglaze pan, stirring frequently, and an additional 2 Tbsp water or stock if needed to scrap pan. Remove from heat and add 2 tsp honey, and serve with 1/4 cup chopped walnuts.
sweet pepper
zucchini
Swiss chard
fennel
green onions
red lettuce
romaine lettuce
baby bibb lettuce
basil
beets
feta cheese
olive oil
garlic
sliced almonds
Parmesan cheese
chicken breast
lemon
cooking oil
ginger
soy sauce
rice wine vinegar
sesame oil
honey
red pepper flakes
balsamic vinegar
walnuts
Recipes
Cut 1 bunch of beet roots into thin strips, about 1/4 inch thick. Toss with 1-2 tbsp olive oil and roast in a 450F preheated oven for 20 minutes, until easily pierced. Allow to cool.
To assemble salad combine roughly chopped bibb lettuce, and thinly sliced fennel bulb, with roasted beets. Add 2 oz crumbled feta, 1/4 cup (toasted) sliced almonds, and dress with simple balsamic vinaigrette.
To make balsamic vinaigrette- combine 1/4 cup balsamic vinegar, 1/2 cup olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 clove minced garlic.
.
Garlic Parmesan Zucchini
Cut zucchini into half coins along the length of the fruit. Toss zucchini with 2 Tbsp olive oil, salt, pepper, and 1/4 cup grated Parmesan cheese. Bake in oven at 350F for 30 minutes until tender.
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To make marinade in a blender combine 1/4 cup fresh lemon juice, 1 tsp lemon zest, 2 cloves minced garlic, 1/4 tsp salt, 2 Tbsp olive oil, 1/4 tsp pepper, 1/2 cup loosely packed basil, 1/2 cup fennel fronds, and 2 Tbsp water if needed. Pulse the blender until everything is combined. Place 2 chicken breasts in a ziplock bag, pour in marinade, then seal, and refrigerate for at least 15 minutes to overnight.
Grill or cook chicken in a pan, cooking 3 minutes per side. Serve on its own or over rice.
Sauteed Red Lettuce with Bell pepper and Green Onions
Cook 1 cup of jasmine rice, then add to serving bowl.
Roughly chop 1 head of red lettuce into 1 inch ribbons. Cut 1 bell pepper into strips. Finely chop 1 tbsp of ginger. Mince 1 clove garlic. Finely chop 2 green onions.
Heat a wok or large skillet over high heat, then add 2 tbsp cooking oil. Add garlic and ginger and allow to cook in pan without stirring for 30 seconds until fragrant, then add green onions and bell pepper, 1/2 tsp salt and a pinch of black pepper, stirring frequently for several minutes until tender. Add lettuce greens and stir until wilted. Add 2 Tbsp soy sauce, 1 Tbsp rice wine vinegar, 1 Tbsp sesame oil, 1 Tbsp honey, 2 Tbsp water, and 1 pinch of red pepper flakes. Cook, stirring frequently, for another minute, then remove from heat and serve over jasmine rice.
To add either tofu, chicken or pork, cook first in wok or pan, then remove and add additional oil before cooking vegetables.
Roughly chop 1 bunch of Swiss chard and beet greens. Finely chop 2 green onions. Mince 1 clove garlic.
Add 3 tbsp olive oil to a large skillet over medium high heat. Add garlic and green onions, then saute for 3-5 minutes until fragrant. Add Swiss chard and beet greens, one handful at a time, and 1 tsp salt, and cook 3-5 minutes until greens are wilted. Add 2 tbsp balsamic vinegar to deglaze pan, stirring frequently, and an additional 2 Tbsp water or stock if needed to scrap pan. Remove from heat and add 2 tsp honey, and serve with 1/4 cup chopped walnuts.