With so much going on at the farm, the zucchini got away from us a little this week, so there are some rather large zucchini in the bag which are perfect for zucchini fritters (recipe below), zoodles, or simply sauteed. We also included the first of our heirloom tomatoes in the bag this week. We used it in a BLT but would be great sliced with a little salt and pepper as well. Our summer vegetables are in full swing, and we’re spending our days making sure everything is staying properly irrigated so fruit quality stays high. We hope everyone enjoys the veggies this week. Thank you all for supporting us and our farm, and do a rain dance for us!
Use a cheese grater to grate 2lbs of zucchini. In a bowl combine the zucchini with 1 tsp salt and let sit for 5 minutes. Squeeze out the excess liquid and combine with 1/2 cup chopped green onions and two eggs. In a separate bowl mix 1 cup flour with 1 tsp baking powder. Add flour mixture to zucchini mixture and mix well.
Heat a thin layer of oil in a pan and scoop in zucchini mixture using a 1/4 measuring cup. Flatten with a spatula and brown on both sides. Place on a cooling rack or paper towels. Serve with a scoop of sour cream.
Grilled Head of Romaine
Preheat grill or grill pan to medium heat.
Slice one head of romaine in half. Lightly spread olive oil on open face. Place romaine on the frill cut-side down and cook until grill marks form and leaves are slightly charred, 1-3 minutes.
Drizzle the romaine with simple balsamic dressing and 2-4 oz feta cheese.
To make simple balsamic dressing- combine 1/4 cup olive oil, 3 tbsp balsamic vinegar, 1 clove minced garlic, 1/2 tsp salt, and 1/2 tsp pepper.
Greek Kale Salad with Cherry Tomatoes
Roughly chop 1 bunch of kale and massage leaves to tenderize. Slice 1/2lb of cherry tomatoes into halves (about 1 pint). Finely chop 1 green onion.
To make lemon vinaigrette combine 1/2 cup olive oil, the juice of 1 lemon (about 1/4 cup), 1 minced clove garlic, 1 tsp dried oregano, 1/2 tsp salt, 1/2 tsp pepper.
To assemble salad combine kale, tomatoes, green onion, and 2-4 oz crumbled feta cheese. Dress with lemon vinaigrette.
Spicy Beet and Carrot Slaw
In a bowl combine 3 tbsp fresh lemon juice, 2 tbsp red wine vinegar, 2 cloves minced garlic, 2 green onions, finely chopped, 1/2 tsp cumin, 2 tsp honey, 1 tsp paprika, 1 pinch of cayenne, 1 tsp salt, 1/2 tsp ground black pepper. Add 1/2 cup olive oil and whisk to combine. Grate 1 bunch of beets, about 2 cups, and 1 bunch of carrots, about 1 cup. Toss grated beet and carrots with dressing. Allow flavors to blend for several hours, or overnight.
Serve as a refreshing side salad, or as a condiment on a burger.
Cook 2 slices of bacon. Toast 2 slices of bread. Cut heirloom tomato into thick slices. Prepare several large leaves of lettuce mix.
To assemble the sandwich add 1 tbsp mayonnaise to one slice of toast, then layer bacon, tomato, and lettuce on other slice of toast. Sandwich toast together and enjoy!
The first table shows the ingredients that come in the share. The table after that shows the in ingredients you would need to make the recipes. Click the save pdf, or print buttons for an easy shopping list.
|Grilled Head of Romaine
|Kale Salad with Cherry Tomatoes
|Spicy Beet and Carrot Slaw
|flour (white or wheat)
|1 tbsp per fritter
|1 scoop on the side
|1/4 cup, about 1 lemon
|3 tbsp fresh juice
|red wine vinegar
|bread, whole wheat or white
|1 tbsp per sandwich