Thank you to whomever performed a powerful rain dance and succeeded in opening up the heavens on Sunday! Wes and I were with friends picking blueberries up around Lake Minnewaska, high up on the ridge, and got caught in the worst of the downpour, which was a joyous thrill. The plants were happy to get a good soak, finally. However, the heat continues until later in the week, which is wreaking a bit of havoc on our lettuces and the other crops that enjoy some cool weather. We will have lettuce this week, but there may be a break next week. You’ll find that the bulk of your share is similar to last week, which we’re learning is a signature of farming in July–a larger volume of some fewer crops. But, those delicious divas are starting to arrive…tomatoes, that is! We will do a formal introduction with photos and descriptions of the varieties next week, when you will be getting a larger volume.
Hopefully the two recipes below will inspire other meal ideas! If you have any you love and would like to share with other members, please do send them to us and we will be more than happy to post here.
See you at distribution!
In your shares this week:
- Summer Squash
- Green Beans
- Chinese Cabbage
- Salad Mix
- Basil (small bunches this week)
ZUCCHINI OVEN CHIPS
Someone in the Garrison group mentioned making these last week–what a great idea! A little bit of a more exciting way to eat squash, and probably not too difficult to convince the kids to devour them.
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
2 tablespoons milk
2 1/2 cups (sliced 1/4 inch thick) slices of zucchini (about two small ones)
Preheat oven to 425 degrees. Combine first five ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and then mush in the bread crumb mixture, coating well. Place coated slices on an ovenproof wire rack (if you have one…not necessary) and place rack on a baking sheet. Bake for 30 minutes or until brown and crisp.
POACHED FISH WITH TOMATO-CHARD SAUCE
We ate this once last summer, and I still remember how absolutely delicious it was. We used tilapia, which worked great. I know it can be hard to figure out exactly how to use chard, and as a sauce or topping is one great way to temper its sometimes overly earthy taste.
1-2 cloves garlic, minced
1 onion, chopped
3-4 tomatoes, chopped into little chunks
3-4 handfuls of Swiss chard, chopped
1/3-1/2 cup fresh basil leaves, coarsely chopped
In large frying pan saute garlic and onion in 1 tablespoon olive oil until soft. Add tomatoes and heat briefly. Slowly stir in chard until wilted. Add basil and cook a few more minutes.
2-3 fillets fresh halibut, trout, tilapia (or chicken would taste good, but you’d have to cook it differently)
Add to sauce and simmer over medium heat for a few minutes, turning fillets while still raw enough to turn without falling apart. Continue to simmer until fillets are opaque. Salt and pepper to taste. Gently slide onto a warmed platter, keeping fillets intact. Surround with sauce. Squeeze with fresh lemon and serve with rice.