Sunday, August 26, 2018

Week 11 Newsletter 2018

Hello Everyone,


Ah, sun kissed tomatoes are the best! It seems like we have had many chances of rain pass us by this past week. Of course, everything in the garden enjoyed the gentle showers the past few days and the landscape has taken on a rich green color. The warm loving plants seem to be standing tall. The tomatoes continue to show more brilliant color everyday. Yes, it is certainly harvest season in the vegetable garden.


What to expect to find in you bin this week:

Watermelon
Cantaloupe
Mixed Greens or Arugula
Cucumber or Zucchini
Jalapeno Peppers
Sweet Peppers
Eggplant
Tomatoes
Leeks

.... and in the buckets:
Cantaloupe
Eggplants
Arugula
Leeks
Tomatoes








Here are a couple of recipes you
may like to try this week.


Melon With Red Chili Flakes, Salt and Lime

JEFF SCHWARZ AND GREG KESSLER
YIELD
 4 servings
TIME
 About 10 minutes

INGREDIENTS

1 muskmelon (honeydew or cantaloupe), rind and seeds removed
8 six-inch skewers
1 tablespoon kosher salt
1 tablespoon red pepper flakes
1 jalapeño, finely diced (seeds removed)
½ lime

PREPARATION

Cut the melon into 1-inch cubes.Skewer the melon pieces (about four pieces for each skewer), and place them on a serving plate.
Place the salt and red chili flakes in a coffee or spice grinder and pulse until finely ground. Sprinkle about a teaspoon of the salt/chili mixture over the melons, followed by the diced jalapeño.
Squeeze the lime over the melons, and serve.

Greek Baked Squash Omelet

MARTHA ROSE SHULMAN
YIELD
 Serves six to eight
TIME
 1 hour

INGREDIENTS

2 tablespoons extra virgin olive oil
1 leek, white and light green parts, cleaned and chopped
2 garlic cloves, minced
¾ pound winter squash or zucchini, cut in 1/4- to 1/3-inch dice
Salt
freshly ground pepper to taste
¼ cup chopped fresh dill
2 tablespoons chopped fresh mint
8 eggs
½ cup drained yogurt or thick Greek-style yogurt
¼ cup freshly grated Parmesan cheese
PREPARATION

Preheat the oven to 350 degrees.
Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet. Add the leek and cook, stirring, until tender, about three minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the squash. Cook, stirring, until tender, 10 to 12 minutes for winter squash, about 8 minutes for zucchini. Season to taste with salt and pepper. Stir in the dill and the mint. Remove from the heat.
Place the remaining tablespoon of oil in a 2-quart casserole or in a 9-inch cast iron skillet, brush the sides of the pan with the oil and place in the oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Whisk in the yogurt and the Parmesan. Stir in the squash or zucchini mixture.
Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven, and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving. Serve hot, warm or at room temperature.

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