We received our fourth basket of fresh from the farm veggies last week. Since we were in the process of moving (and still are), I didn’t take any photos of the full basket, so you’ll just have to imagine these foods for today. Sorry about that.
Here’s what we got in our most recent basket:
-buttercrunch romaine lettuce
Once again, most of these are mystery foods for us. We already ate the zucchini (I’ll share the recipe at the end of this post), but everything else remains to be conquered. Both zephyr and pattypan are varieties of summer squash that I had never seen or heard of. But they might end up on some chicken kabobs this evening.
Then we come to beets. If my parents ever placed a beet on my plate, I am certain that I did not eat it. Even now, the food really only conjures up images of Dwight Schrute. But with the help of the Food Network, I’ve found two recipes I think we’ll try, one for beet, apple, and cheese pizzettes, and another for roasted beets with feta.
I have no idea what to do with cabbage. Suggestions?
The carrots will probably be consumed with hummus, once again, as we still have some hummus in the fridge.
The romaine lettuce is the simplest of the ingredients, as it will make for a tasty salad. As for the curly endive and dill, I’m open to suggestions. I’ll probably spend most of tomorrow morning figuring out ingredients and recipes for the week.
And now here’s our recipe for using up the zucchini. I happened to buy an enormous zucchini at the farmer’s market last weekend, so I’ll probably whip up some zucchini bread this week, as well.
Spicy Zucchini and Rice
2 servings brown rice (cooked according to package instructions)
1 zucchini, sliced 1/4 inch thick
aged cheddar cheese, grated (I got a sample of this from our CSA)
Preheat oven to 350 degrees.
Begin cooking the rice. Meanwhile, slice the zucchini and toss with EVOO.
Lay zucchini in a single layer on a baking sheet. Sprinkle each slice with Creole seasoning.
Bake in the oven for about 10 minutes, removing when zucchini begins to brown.
Sprinkle baked zucchini with grated cheese. The heat of the zucchini will melt the cheese.
Toss zucchini with cooked rice and enjoy!
This recipe was super delicious because the Creole seasoning added plenty of flavoring to the rice, even after the zucchini was gone!
Have a happy Tuesday!