Eight Mile Creek FarmWeek 8 Summer 2016 CSA
Tomatoes growing in our high tunnels
Produce for this third week of August 13th through the 19th 2016
Summercrisp Lettuce, Heirloom Tomato Mix, String Beans, Carrots, Zucchini, Summer Squash, Cinnamon Basil, and Swiss Chard
Summer Squash and Carrot Noodles
1 large summer squash or zucchini
1-2 carrots
1 ripe avocado
l bunch of cinnamon basil leaves
a handful of pumpkin seeds
1 – 2 tsps. olive oil
1 lime/lemon
salt
We were gifted with a Kitchen Supreme Spiral Slicer, which is great for this recipe: www. kitchen-supreme.com. There are other brands out there, available at any department store or kitchen store, or you could use a mandolin or just a good carrot peeler. It’s a great way to make gluten free noodles and to also use your veggies in a different way!
Make noodles from the squash and carrots. Place the basil, avocado, olive oil and salt in a food processor. Blend into a creamy mixture. Saute’ the noodles in olive oil until they soften and then mix the pesto with the noodles. Top with pumpkin seeds.
Heirloom Tomatoes
Zucchini Parm
Slice zucchini and salt both sides. Let sit at room temperature for 30 minutes to help excess moisture escape squash. Rinse and pat dry. Heat olive oil in large frying pan over medium heat. Meanwhile, dip zucchini slices in beaten egg and then in breadcrumbs. Place slices in oil and cook 5-6 minutes per side or until golden brown and softened. Lay slices on a baking pan and when all slices are ready, sprinkle with mozzarella cheese and place under broiler until cheese is melted. Add tomato sauce and enjoy!
Next week…..more heirlooms, eggplant, peppers, and golden beets
Have a wonderful week!
I made the most delicious pesto with several varieties of basil, combined. Should have made the scoodles, though…Regular pasta (and even semolina/artichoke type) is too darn heavy anymore. Or maybe the problem is that the pesto is so delicious that I don’t know when to stop!