Week of September 1, 2019

Produce from the Farm

Crispino Lettuce, Cherry Tomatoes Mix, Heirloom Tomatoes, Swiss Chard, Onions, Cilantro, Cucumbers, Carrots, Zucchini,  Summer Squash

Roasted Zucchini with Garlicky Bread Crumbs and Mozzarella

Extra virgin olive oil

1 large zucchini, sliced lengthwise into 1/2 inch thick planks

Sea salt

1/2 cup panko bread crumbs

1/2 cup grated Parmesan

4 anchovy filets, minced

1 garlic clove, finely grated or mashed to a paste

1/2 tsp herbs de Provence or dried oregano

Pinch red pepper flakes

4 oz mozzarella, grated

Black pepper

3 Tbsp chopped, pitted black or green olives

2 Tbsp rough chopped parsley or cilantro

Lemon wedges for serving

Heat broiler. Brush a rimmed sheet pan with olive oil, then lay zucchini out in an even layer. Brush with olive oil and sprinkle with sea salt. Broil until golden brown, about 5 min. Flip and broil until golden in spots, 4 to 6 min. Meanwhile in a small bowl, toss together  bread crumbs, Parmesan,  anchovies, garlic, Herbs de Provence, red pepper, and 1/4 tsp salt. Add 2 Tbsp oil and rub oil, garlic, and anchovies into crumbs. When zucchini is browned on both sides, turn off broiler and set oven for 500 degrees. Sprinkle zucchini with mozzarella , then bread crumb mixture, then generously drizzle with olive oil. Bake until cheese melts and bread crumbs turn golden, about 4 min. Grind black pepper over zucchini and drizzle with more oil. Top with olives, cilantro or parsley and additional red pepper if desired. Serve with lemon wedges for squeezing.

Adapted from cooking.nytimes.com

Heirloom Tomato Salsa

Several different varieties heirloom tomatoes, chopped

Generous amount of extra virgin olive oil, depending on salsa use

1/4 cup minced onion

Chopped cilantro

Sea salt

Fresh squeezed lime juice

Combine all ingredients.  Serve with chips, steak fajitas or as a fresh tomato sauce for pasta.

Next week…..Cabbage

Do what you can, with what you have, where you are

Theodore Roosevelt