OK, so way too much space on recipes and not enough space for me to go on and on about farm life. Sorry. I just really imagined this Fourth of July picnic complete with so many tasty delights included in this CSA basket. I also suggest grilling these sweet onions to top it all off! The week passed on the farm with relative ease and cooler temperatures, making our days roll by swiftly and in the blink of an eye we have landed back here for another harvest day. Mid summer is about the busiest time possible on our small farm. We are finally wrapping up our spring clean up, finishing our summer plantings, harvesting the fruits of our labor and soon have to look ahead to our fall plantings. It makes my head spin just thinking about it all! The dry hot days have ushered in the local hay making which means we have spent a heck of a lot of time moving hay around. We use so much of it, for animal feed of course, but also for mulching our gardens. An excellent material to hold moisture in and keep weeds at bay, in a sense we can never have too much. When a planting is established, cleared of any weed pressure and mulched with hay, well, you can imagine, we are SMILING! Our goal now is to have all of our squash, cucumbers, tomatoes, corn, beans, herbs, in such a weed free, mulched state. Closer we get each day. For now, space is out and I wish you all a safe and happy holiday weekend.
week nine in your basket:
summer squash or zucchini
Grilled Zucchini with Yummy Lemon Salt from pioneer woman, with the heat of summer upon us and a holiday weekend ahead, I know many of you will be grilling., take advantage of the bounty of summer squash and zucchini this week and get your grill on!
6 whole Zucchini (medium Sized)
1/4 cup Olive Oil
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
3 whole Lemons, Zested
1 teaspoon Kosher Salt (additional)
Extra Olive Oil If Needed For Brushing
Lop off the tops and bottoms of the zucchini and slice them into quarters, lengthwise. Place them all in a very large (or two regular sized) plastic zipper bag. Drizzle in olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and smush them around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
Prepare the indoor or outdoor grill to medium to medium-low heat. Grill the zucchini on all three sides until nice and tender, being careful not to burn them. Remove the zucchini to a plate as it gets done.
Pile up the rest of the lemon zest and sprinkle 1 tablespoon kosher salt on top. Use a knife to chop the salt and zest together until it becomes…well, lemon salt! Add more salt if it needs it. Sprinkle the lemon salt over the plate of grilled zucchini and serve.
Napa Cabbage Slaw from martha stewart
8 cups shredded Napa cabbage (from 1 medium head)
3 medium carrots, cut into matchsticks
1 tablespoon sugar
1/4 cup rice vinegar
1 1/2 teaspoons toasted sesame oil
2 tablespoons soy sauce
1/2 cup fresh mint leaves, torn if large
In a large bowl, toss together cabbage and carrots. In a small bowl, combine sugar, vinegar, sesame oil, and soy sauce. Stir until sugar dissolves, then pour over cabbage mixture. Toss until slaw is coated and top with mint leaves.
Prep your ingredients a day ahead but wait to dress the slaw until just before serving.