We are so very excited because this Saturday is the first day the youth leaders will be running the harvest entirely on their own (Matt and I won't be there). They are excited as well! They are going to be superb. It's a great time to volunteer to help out -- many hands make for light work (or something to that effect).
Enjoy and Matt and I will miss you this weekend!
Thursday, July 21, 2011
Basic but Delicious Garden Salad
One of my favorite salads to make could not be any easier. Just toss these ingredients:
- lettuce of your choice (romaine, mixed baby greens, baby spinach, red leaf lettuce, etc.)
- whatever veggies you have on hand (tomatoes, bell peppers, cucumbers, thinly sliced or chopped fresh summer squash, mushrooms, chopped green onions or thinly sliced red onions, etc.)
- fresh herbs (I love basil, parsley, and chives -- but any could work and will give you different variety for your salads)
- olives of choice (kalamata, black, green, etc.)
- opt.: cheese of choice (feta, parmasiano reggiano, etc.)
- opt. (to turn into a meal on its own): beans (kidney, garbanzo, black, etc.) or meat
- a drizzle of good extra virgin olive oil and good/fresh balsamic vinegar
- salt and pepper to taste (I like to use Himlayan sea salt and coarse ground black pepper -- I also sometimes add Costco's organic no salt seasoning)
What to Do with Patty Pan Squash
Here are some ideas of what to do with those adorable flower-shaped patty pan squash you receive each week:
You can of course chop them and include them in any dish you would normally use zucchini or yellow squash (all the summer squash are interchangeable in any recipe that calls for them).
Saute or Add Fresh to Quinoa, Brown Rice, or Pasta:
I like to dice mine in 1/4 to 1/2 inch pieces (using the Vidalia Onion chopper is my favorite, actually my son's favorite, thing to do). I then include them in quinoa, brown rice, or pasta dishes with some good extra virgin olive oil (Costco's garlic extra virgin olive oil is delicious! -- or Sigona's has some wonderful different varieties of olive oil also), other veggies (tomatoes, peppers, green onions, and/or zucchini or yellow squash), fresh herbs (basil, parsley, chives, and/or cilantro), salt and pepper, a squeeze of fresh lemon or lime, olives of your choice, and some feta or grated parmagiano reggiano cheese.
You don't even have to saute the veggies when they are cut this size -- just add them to warm brown rice, quinoa, or pasta and eat up. Delicious! You can also do this but use your favorite salad dressing and it's great too.
Baked Patty Pan Slices with Fresh Herbs:
You can also slice the patty pan (or any other summer squash) into 1/4 inch slices, drizzle with a little olive oil, salt and pepper, and bake at 350 degrees until fork tender (15-30 min., depending on how many you use). Toss with some chopped basil (or other fresh herbs) and eat up!
Baked Whole, Stuffed Patty Pan Squash:
Another option is to steam the patty pan squash whole in 1 inch of water for 10 min. or until the stem can be pierced by a fork with little resistance. Then, cut the stem off and scoop out the squash (a melon baller works well).
You can then make a stuffing of your choice of flavor to add the reserved squash to, re-stuff the patty pan squash, and bake at 350 degrees for 10-15 min. (again, depends on how many you do). It makes a beautiful dish to serve guests.
For the stuffing, you can use a bacon, sauteed onion, bread crumb, parmesan cheese mixture with the reserved squash or experiment and find your own favorite.
You can of course chop them and include them in any dish you would normally use zucchini or yellow squash (all the summer squash are interchangeable in any recipe that calls for them).
Saute or Add Fresh to Quinoa, Brown Rice, or Pasta:
I like to dice mine in 1/4 to 1/2 inch pieces (using the Vidalia Onion chopper is my favorite, actually my son's favorite, thing to do). I then include them in quinoa, brown rice, or pasta dishes with some good extra virgin olive oil (Costco's garlic extra virgin olive oil is delicious! -- or Sigona's has some wonderful different varieties of olive oil also), other veggies (tomatoes, peppers, green onions, and/or zucchini or yellow squash), fresh herbs (basil, parsley, chives, and/or cilantro), salt and pepper, a squeeze of fresh lemon or lime, olives of your choice, and some feta or grated parmagiano reggiano cheese.
You don't even have to saute the veggies when they are cut this size -- just add them to warm brown rice, quinoa, or pasta and eat up. Delicious! You can also do this but use your favorite salad dressing and it's great too.
Baked Patty Pan Slices with Fresh Herbs:
You can also slice the patty pan (or any other summer squash) into 1/4 inch slices, drizzle with a little olive oil, salt and pepper, and bake at 350 degrees until fork tender (15-30 min., depending on how many you use). Toss with some chopped basil (or other fresh herbs) and eat up!
Baked Whole, Stuffed Patty Pan Squash:
Another option is to steam the patty pan squash whole in 1 inch of water for 10 min. or until the stem can be pierced by a fork with little resistance. Then, cut the stem off and scoop out the squash (a melon baller works well).
You can then make a stuffing of your choice of flavor to add the reserved squash to, re-stuff the patty pan squash, and bake at 350 degrees for 10-15 min. (again, depends on how many you do). It makes a beautiful dish to serve guests.
For the stuffing, you can use a bacon, sauteed onion, bread crumb, parmesan cheese mixture with the reserved squash or experiment and find your own favorite.
Wednesday, July 20, 2011
Spaghetti Squash and Sauteed Vegetables
Baked spaghetti squash strands can serve in the place of spaghetti noodles for any recipe that you would use those noodles for. You can toss them with marinara sauce or good extra virgin olive oil with feta or grated parmagiano reggiano (or your cheese of choice) and sauteed vegetables, olives, and chopped fresh herbs (basil, oregano, parsley, or any combination) with a squeeze of fresh lemon, if you'd like
INGREDIENTS:
1 spaghetti squash, halved lengthwise
and seeded
2 Tbsp. olive oil
1 onion, chopped
1 clove garlic, minced
1 cup diced squash (zucchini, yellow, etc.) and diced red bell pepper
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese (or your cheese of choice
3 Tbsp. sliced black olives (or your olives of choice)
2 tablespoons chopped fresh basil (variation: parsley, chives, etc.)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 min. in the preheated oven or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute garlic in hot pan for 30 seconds. Add onion and saute until tender (3 or so min.). Stir in the tomatoes, and cook only until tomatoes are warm (30 seconds or so).
4. Use a fork or large spoon to scoop the stringy pulp from the squash, and place in a med. bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
INGREDIENTS:
1 spaghetti squash, halved lengthwise
and seeded
2 Tbsp. olive oil
1 onion, chopped
1 clove garlic, minced
1 cup diced squash (zucchini, yellow, etc.) and diced red bell pepper
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese (or your cheese of choice
3 Tbsp. sliced black olives (or your olives of choice)
2 tablespoons chopped fresh basil (variation: parsley, chives, etc.)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 min. in the preheated oven or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute garlic in hot pan for 30 seconds. Add onion and saute until tender (3 or so min.). Stir in the tomatoes, and cook only until tomatoes are warm (30 seconds or so).
4. Use a fork or large spoon to scoop the stringy pulp from the squash, and place in a med. bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
Friday, July 8, 2011
Our Bags - a work in progress
We are gradually working out the particulars for the weekly bags of veggies (e.g., size, type of bags, etc.). Right now, those receiving bags of veggies are getting a bunch of extra veggies in their bags as we share our bumper crop.
We have 9 people signed up to receive weekly bags of veggies and hope to get up to 20 people for this season. Hopefully soon, we will be able to reach our goals (spread the word).
Here are some pics of the bags of veggies:
These bags are a definite improvement (visually) from the ones given last week:
We have 9 people signed up to receive weekly bags of veggies and hope to get up to 20 people for this season. Hopefully soon, we will be able to reach our goals (spread the word).
Here are some pics of the bags of veggies:
Latest News - Harvest Table and Youth Leaders
As part of his Eagle project, Sam made us a beautiful harvest table that is an essential part of our weekly harvesting. Thank you, Sam! We absolutely love it!
In other news, we are getting the organization staffed with youth. So far, we have two youth directors and two youth advisors. We still need three more youth advisors and eventually some youth staff. Let us know if you have any ideas for youth who would like to help run the farm (email us at citylimitsfarm@gmail.com).
In other news, we are getting the organization staffed with youth. So far, we have two youth directors and two youth advisors. We still need three more youth advisors and eventually some youth staff. Let us know if you have any ideas for youth who would like to help run the farm (email us at citylimitsfarm@gmail.com).
Saturday, July 2, 2011
Herb-marinated Grilled Vegetables
Makes 6 to 8 serving.
Coastal Living, MAY 2003
3/4 c olive oil
1/4 c red wine vinegar
1 Tbsp minced garlic
1 tsp chopped fresh rosemary
1 tsp fresh thyme leaves
1 tsp chopped fresh basil
1 tsp chopped fresh oregano
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 yellow bell pepper
1 red bell pepper
1 green bell pepper
3 zucchini (and/or yellow squash)
2 large onions
1 eggplant
Combine first 9 ingredients in a large bowl.
Cut bell peppers into large pieces, discarding seeds and membranes. Cut zucchini and onions into large pieces. Slice eggplant into 1/2-inch slices. Add vegetables to marinade; toss to coat. Cover and chill for 2 hours.
Remove vegetables from marinade, reserving marinade. Grill, uncovered, over medium-high heat (350º to 400º) 10 to 12 minutes or until just tender, basting occasionally with reserved marinade. Serve warm or at room temperature.
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