hill and hollow farm camp, not for the faint of heart. in fact, it has only been offered to one dear teenager we have known since birth, my eldest’s favorite friend: an urban dweller who remains the best match ever for my teenage boy. We brought him back from market with us last weekend and the energy on the farm since the moment we pulled the van in to the driveway has been high pitched to say the least. One teenage boy is enough to keep this mama on her toes, but two, whew. They have cleared trails and defined boundaries. The two have ridden horses and every motorized option available to them here on the farm. Between them entire cobblers disappeared before our eyes. The perimeter of our farm has been transformed into a race track, they would emerge from the swimming hole dripping wet and hungry and in the midst of all of this fun, these two have helped and worked and kept up with all of the chores, yep, it’s been a good week. Somehow, someway between the comings and goings (for we also have a friend of danielle’s on the farm, andy’s father stopped by, and heather has gone to a week long old time music event in eastern kentucky) we have managed to do a huge amount of farm work. We have picked green beans until our fingers hurt, hoed and hilled and cultivated potatoes and corn, celery and lettuce, peppers and tomatillos, winter squash and flowers. Hay’s been hauled, the final wave of tomato plants have been set. And of course, we said hello to the first real heat of summer. The storms of last week left in their wake the high temperature and thick humidity that defines july and august on the farm. So we sweat and work and know that it is with that sun and heat that our summer fruits will come into their glory. So, bring it on summer, you officially begin this weekend, and we are ready for you. Enjoy the bounty this week friends, and bounteous it is.

Asian Napa Cabbage Carrot Salad
1 cup bits and pieces of napa cabbage
1/8 teaspoon salt
1 carrot, shredded
1/2 lime, juiced
1/2-1 teaspoon sugar, depending on taste
1 Thai bird chili pepper, finely minced
Finely shred napa cabbage. Sprinkle with a little salt and let sit for 15-20 minutes. Drain any liquid.
Toss with shredded carrots, lime juice, sugar and chili pepper.
Syrian Green Beans with Olive Oil
1 pound green beans
1/4 cup extra virgin olive oil
salt to taste
1 clove garlic, minced
1/4 cup chopped fresh cilantro
Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt.
Lebanese Stuffed Zucchini or Summer Squash
4 medium zucchini/squash
1 cup long-grain rice, cooked as per package directions
1 yellow onion, peeled, chopped and browned ( in a little olive oil)
salt and pepper, to taste
1 tablespoon fresh lemon juice
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1 teaspoon dried dill
2 cups tomato sauce, canned
Preheat the oven to 350 degrees F. Cut the zucchini in half, lengthwise, and scoop out the seeds. (Keep the skin on.). Mix the cooked rice with the browned onion, salt, pepper, lemon juice, allspice, cinnamon and dill.
Stuff the zucchini boats with the rice mixture. Pour the tomato sauce into a baking dish, then place the filled zucchini boats face up into the dish. Do not cover the zucchini with the sauce. Cover and bake at 350 degrees F. until tender but firm, about 50 minutes, but check sooner, like the 45 minute mark. You don’t want the zucchini to get too limp. (If halving the recipe, lessen the cook time a bit.).
Serve with a few spoonfuls of the tomato sauce drizzled on top.


week seven in your basket:
green beans
summer squash or zucchini
chinese cabbage

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