Sunday, July 23, 2017

Week 6 Newsletter 2017

Hello Everyone,

We are in the heat of the summer now, and brighter-colored veggies are going to start filling up your bins and buckets where there was once only green. Along with all the heat we've been dodging some intense storms. It has been a great season in the garden and the heat loving plants have really moved ahead this week.

What's in the bin: coming your way this week, you'll see:

Black Sweet Cherries
Napoleon Sweet Cherries
Lettuce
Cucumber
Purple Onions
Zucchini
Sweet Hungarian Peppers
Broccoli

.....and in the buckets:

Black Sweet Cherries
Lettuce
Zucchini
Purple Onions
Cucumber















Here are a couple of recipes for you to try, one includes zucchini and the other one features black sweet cherries.



Zucchini Frico



  • YIELD4 to 6 hors d'oeuvres servings
  •  
  • TIME20 minutes

INGREDIENTS



  •  Olive oil, for brushing
  • 1 medium Romanesco zucchini, sliced into 1/4-inch rounds
  • 4 ounces Parmesan, grated medium-fine (about 1 cup)
  •  Fresh basil leaves
  •  Cracked black pepper
  • PREPARATION
  1. Brush a large nonstick skillet with oil and heat over medium-high until hot. Arrange half the zucchini rounds in a single layer, allowing about an inch of space between them. Cook, without moving them, until undersides are dark golden, about 2 minutes. Carefully flip and cook until golden, about 2 minutes more.
  2. Sprinkle half the cheese evenly over zucchini and into the spaces between it. Cook, without moving, until cheese looks lacy and translucent, and no longer sticks to the pan, about 5 minutes. Tip the skillet and using a spatula, gently help slide the frico in one piece onto a large plate. Sprinkle with torn basil and finish with pepper. Repeat with remaining zucchini and cheese. Break into pieces to serve.


  3. Farro Pilaf With Balsamic Cherries

    • YIELD4 to 6 servings
    •  
    • TIME2 hour 15 minutes

    INGREDIENTS

    FOR THE BALSAMIC CHERRIES

    • 8 ounces cherries
    • 1 tablespoon butter
    • 2 tablespoons balsamic vinegar

    FOR THE PILAF

    • 1 cup farro
    • 1 quart water or stock
    •  Salt to taste
    • 1 tablespoon butter (optional)
    • 1 to 2 teaspoons fresh thyme leaves, to taste
    •  Freshly ground pepper

      PREPARATION

      1. Pit the cherries and cut in half.
      2. Heat a medium or large heavy skillet over medium-high heat and add the butter. When the foam subsides, add the cherries and sauté for 1 minute. Add the balsamic vinegar and stir until it evaporates, which should take no more than 1 minute. Transfer the cherries immediately to a bowl so that they don’t overcook or overcaramelize. Set aside.
      3. To cook the farro, place in a bowl or saucepan and cover with boiling water. Let sit for 1 hour, then drain. Return to the pot and add 1 quart water and salt to taste. Bring to a boil, reduce the heat, cover and simmer for 40 to 45 minutes, until the wheat berries have begun to splay. Drain through a strainer and return the farro to the pot. Place a towel across the top of the saucepan and return the lid. Let sit for 10 minutes.
      4. Uncover the farro and stir in the thyme, butter and cherries. Add pepper to taste, and serve.

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