Eight Mile Creek FarmWeek 9 Summer 2016 CSA
Baby Bell Peppers
Produce for This Fourth Week of August 20th Through the 26th 2016
Summer Salad Mix or Summercrisp Lettuce, Heirloom Tomatoes, Heirloom Cherry Tomato Mix, Baby Bell Peppers, Eggplant, Golden Beets, Zucchini, Summer Squash, and Italian Basil
Cherry Tomato Mix
Ratatouille
Ingredients:
1 (6 Ounce) can tomato paste, or 1-2 cups chopped tomatoes
1/2 onion, chopped
1/4 cup minced garlic
1 Tablespoon olive oil
3/4 cup water
salt and ground black pepper to taste
1 small eggplant, trimmed and very thinly sliced
1 zucchini, trimmed and very thinly sliced
1 yellow squash, trimmed and very thinly sliced
1 bell pepper, cored and very thinly sliced
1 yellow bell pepper, cored and very thinly sliced
3 tablespoons olive oil, or to taste
1 teaspoon fresh thyme leaves, or to taste
3 tablespoons mascarpone cheese
1.) Preheat the oven to 375 degrees F (190 degrees C).
2.) Spread tomato paste onto the bottom of a 10×10 -inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
3.) Arrange altering sliced of eggplant, zucchini, yellow squash, red bell pepper and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with three tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper to fit inside.
4.) Bake in the preheated oven until the vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.
Summer Bounty
Zucchini Nut Loaf
Ingredients:
1 1/2 cups all-purpose flour
1 Teaspoon ground cinnamon
1/2 teaspoon baking soda
12 teaspoon salt
1/4 teaspoon baking powder
1 cup sugar
1 cup finely shredded unpeeled zucchini
1 egg
1/4 cup cooking oil
1/4 teaspoon finely shredded lemon peel
1/2 cup chopped walnuts
In a mixing bowl stir together flour, cinnamon, baking soda, salt, nutmeg, and baking powder; set aside. In a mixing bowl beat together sugar, shredded zucchini, and egg. Add oil and lemon peel; mix well. Stir flour mixture into zucchini mixture. Gently fold in chopped nuts. Turn batter into greased 8x4x2-inch loaf pan. Bake in a 350 degree oven for 55 to 60 minutes or till wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on a rack. Wrap and store loaf overnight before slicing. Makes 1.
Grazing on Eight Mile Creek Farm
Next Week…..Red Cabbage, Kale, More Heirlooms!
Have wonderful week!
Made the ratatouille and it was heavenly. The thyme…Aaah. Such a great flavor in the mix. Missed out on the big kiss, tho– the mascarpone!!!! Good thing ratatouille ages well– We’ll have the dollops for the next round.