What a wonderful season we are having, with plenty of rain and sunshine to nourish the crops! It's good for the soul, too, especially with the abundance we have to look forward to in our shares!
This week from Sustainable Harvest Farm...
| Item | How to store it | How long will it last? |
|---|---|---|
| sage and oregano | unwashed, in sealed container or plastic bag, kept in fridge; or, see drying instructions below. | 1-2 weeks |
| squash | unwashed in fridge | 1-2 weeks |
| tomatoes | room temperature | several days |
| sweet corn | shucked or with husks in the coolest part of the fridge | best enjoyed as soon as possible |
| garlic | unwashed in fridge | up to 1 week |
| melons | fridge or room temp | enjoy as soon as possible |
For the sage and oregano in our share and any other herbs, Ford requested I provide some information on how to store and dry herbs. Here's a great article I found on the Harvest to Table website with easy ways to dry herbs, including air drying, dehydrator drying, microwave drying, and oven drying. Rather than repeat it all here, I'll let you take a look and find the method that works best for you. They certainly look pretty hanging in a window, or dry room!
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At this point, we are all trying to get creative with what to do with all the zucchini and squash! Here's a fun recipe my friend uses and her kids love it! It's from a Gooseberry Patch Cookbook, "Farmers Market Favorites." You can find this cookbook and others they publish, all which are wonderful, on Amazon here.
Crispy Zucchini Fritters
So tasty served with ranch dressing for dipping.
1 t. salt, divided
2 eggs, beaten
1/2 t. pepper
1/2 c. all-purpose flour
olive oil for frying
Toss zucchini with 1/2 teaspoon salt. Transfer to a colander and let stand 10 minutes. Drain, pressing out as much liquid as possible. In a large bowl, whisk together eggs, remaining salt and pepper until light and frothy. Whisk in zucchini; stir in flour. Heat oil in a large non-stick skillet over medium-high heat. Drop batter by tablespoonfuls, flattening with the back of spoon. Fry, about 2 minutes on each side, until crisp and golden. Drain on paper towels. Serves 4.
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With everyone back to school, and the hint of fall in the air, it's casserole time! One can last two or three days worth of meals, and you can freeze them for later.
I don't know who doesn't love lasagna! Since I'm always trying to limit my intake of starches and carbs, I generally won't order it from a restaurant, or make it at home. Luckily, several years ago, a friend shared a recipe with me that I enjoy making and eating guilt free. Instead of lasagna noodles, it calls for zucchini and squash sliced into long, thin, wide planks. If you can't slice them thin enough, I suggest laying the squash planks on a cookie sheet, brush with olive oil, sprinkle with salt and pepper and stick under the broiler for a few minutes, keeping an eye on them, to precook slightly before adding to the dish.
4 (2 lbs.) medium zucchini and/or yellow squash, cut lengthwise into thin slices/planks
1/2 tsp. salt
1/4 tsp. pepper
1 cont. (15 oz.) ricotta cheese
3/4 lb. mozzarella cheese, shredded
2/3 cup grated Parmesan cheese
1/2 lb. sweet Italian sausage, cooked, drained (substitute any meat, or go meatless)
1 jar (1 lb. 10 oz.) low-carb marinara sauce, such as Bella Vita Low-Carb Pasta Sauce
Fresh chopped herbs - basil, parsley, oregano, garlic
Heat oven to 350 ° F. Coat 9" x 13" baking pan with cooking spray. Season squash with salt and pepper. Combine ricotta, mozzarella, Parmesan cheese, fresh chopped herbs, and sausage. Spoon 1/4 cup sauce into bottom of prepared pan. Spread 1/3 squash slices over sauce. Spread 1/3 of the sauce over the squash. Top with 1/2 ricotta cheese mixture. Repeat with remaining zucchini, sauce, ricotta mixture ending with a top layer of zucchini topped with sauce. Cover and bake 40 minutes until heated through. Makes 10 servings. Per serving: 358 cals.; 11 g. total carbs
Continue to enjoy the fresh tomatoes and corn! If you end up with more tomatoes than you can eat or prepare into sauces or meals, you can put the whole tomatoes in the freezer sealed in ziploc bags to be used in a soup or stew later. I remember hearing this tip years ago, and it works!
Bon Appetit!
Nancy
I don't know who doesn't love lasagna! Since I'm always trying to limit my intake of starches and carbs, I generally won't order it from a restaurant, or make it at home. Luckily, several years ago, a friend shared a recipe with me that I enjoy making and eating guilt free. Instead of lasagna noodles, it calls for zucchini and squash sliced into long, thin, wide planks. If you can't slice them thin enough, I suggest laying the squash planks on a cookie sheet, brush with olive oil, sprinkle with salt and pepper and stick under the broiler for a few minutes, keeping an eye on them, to precook slightly before adding to the dish.
WW's exclusive Low-Carb "Lasagna"
1/2 tsp. salt
1/4 tsp. pepper
1 cont. (15 oz.) ricotta cheese
3/4 lb. mozzarella cheese, shredded
2/3 cup grated Parmesan cheese
1/2 lb. sweet Italian sausage, cooked, drained (substitute any meat, or go meatless)
1 jar (1 lb. 10 oz.) low-carb marinara sauce, such as Bella Vita Low-Carb Pasta Sauce
Fresh chopped herbs - basil, parsley, oregano, garlic
Heat oven to 350 ° F. Coat 9" x 13" baking pan with cooking spray. Season squash with salt and pepper. Combine ricotta, mozzarella, Parmesan cheese, fresh chopped herbs, and sausage. Spoon 1/4 cup sauce into bottom of prepared pan. Spread 1/3 squash slices over sauce. Spread 1/3 of the sauce over the squash. Top with 1/2 ricotta cheese mixture. Repeat with remaining zucchini, sauce, ricotta mixture ending with a top layer of zucchini topped with sauce. Cover and bake 40 minutes until heated through. Makes 10 servings. Per serving: 358 cals.; 11 g. total carbs
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Continue to enjoy the fresh tomatoes and corn! If you end up with more tomatoes than you can eat or prepare into sauces or meals, you can put the whole tomatoes in the freezer sealed in ziploc bags to be used in a soup or stew later. I remember hearing this tip years ago, and it works!
Bon Appetit!
Nancy
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