Share # 8 Tuesday, July 31st

What You’re Getting:

Standard Share:

Head Lettuce, 1 head

Kale, 1 bunch

Tomatoes, 1 large

Green Peppers, 1

Tropea Onions, 1 bunch

Zucchini and summer squash, 2 lbs

Cucumber, 1 lb

Blueberries, 1 pint

Family Share: 

 

Head Lettuce, 2 head

Kale, 2 bunch

Tomatoes, 2 large

Green Peppers, 2

Tropea Onions, 2 bunches

Zucchini and summer squash, 4 lbs

Cucumber, 2 lb

Blueberries, 1 pint

Farm News:

I was a little overzealous when I ordered the blueberries for the farmstand this past weekend, so you guys are getting blueberries after all! Yay!

We just last night got back from 3 ½ days away from the farm for Christa’s brother’s wedding, which was terrifying (Leaving the farm in July? Aaaaghhh!) and also refreshing (A few days off in July? Ahhhh.) Our apprentices did a fine job and we were delighted to find the farm intact on our return. Now to scramble and play catch-up!

Looking forward to next weeks farm dinner! Thank you so much to those of you who RSVPed, we’ll see you there!

Enjoy!

Christa, Mike, and Lizzy

Recipes:

Zucchini and Ricotta with Tomato and Olive Oil on Grilled Bread

    1/4 cup extra virgin olive oil, divided

    2 medium-size zucchini, thinly sliced

    1 large tomato, diced

    1 medium onion, thinly sliced

    Salt and freshly ground black pepper to taste

    8 basil leaves, thinly sliced

    4 slices country or sourdough bread

    1 cup ricotta

    Parmesan cheese, for grating

Pour 2 tablespoons of the olive oil into a saucepan over high heat. Add the zucchini and sauté until the edges start to brown, about 3 minutes. Add the tomatoes and onions, season with salt and pepper, and cook until the zucchini is cooked through but not too soft, about 5 minutes. Remove from heat, add the basil, and set aside to cool.

While the mixture is cooling, grill the bread on both sides. Season the ricotta with the remaining olive oil, salt, and pepper. Spread the seasoned ricotta onto the grilled bread. Top with the zucchini mixture and grate Parmesan over the top to coat.

Blueberry, Kale, and Quinoa Salad

This works great with cooked rice, too!

2 cups cooked quinoa, cooled (prepared according to package directions)

1 cup fresh blueberries

1 1/2 cup shredded kale

3/4 cup crumbled feta

1/2 cup sliced almonds

3 tablespoons fresh lemon juice

3 tablespoons olive oil

Salt

Fresh ground pepper

    In a large bowl, combine quinoa, blueberries, kale, feta, and almonds. Mix until well combined. Add olive oil and lemon juice and toss to fully coat.

    Season with salt and fresh ground pepper to taste, and enjoy!

What is a Tropea Onion?

The topedo shaped tropea onion is a delcious sweet red onion that originates from Tropea, Italy. They are ready earlier than round storage onions, and have a wonderful sweet fresh flavor that is wonderful in salads, sautéed in dishes, or even on the grill. To grill them, slice them in half and coat them in olive oil and sprinkle with salt and pepper. Incredible. Or just do a simple Google search for “Tropea Recipe” to find hundreds of serving suggestions!

Enjoy!