Week 4, 2011
We are extremely grateful to have at least a brief respite from the rain! We continue to prune
the herbs and the flowers so they will branch out more fully. The summer squash is coming in,
we have gotten all of the peppers into the fields, beans are growing, and the tomatoes and
eggplant are starting to blossom. It will probably be another few weeks before we have flower
shares and tomatoes, but the cucumbers will be here soon!
Vicky’s next cooking demonstration will be Saturday July 9, from 10am-noon at the farm. The
recipes she created for last week’s demonstration can be found on our website;
www.oxenhillfarm.com under the “Recipes by Vicky!” Tab.
THE LETTUCE AND GREENS YOU RECEIVE TODAY HAVE BEEN WASHED FROM THE FIELD, BUT
LIKE ALL FRESH PRODUCE, SHOULD BE THOROUGHLY WASHED AND REFRIGERATED BY YOU
AT HOME.
Summer squash is very fragile and should be handled with care as small punctures will lead
to decay. It should be stored unwashed in an air-tight container in the refrigerator, where it
will keep for about seven days. While it can be frozen, this will make the flesh much softer.
Like many fresh vegetables, summer squash is typically blanched before it is frozen. Blanching
refers to the very brief cooking of a food in boiling water or in steam followed by very rapid
cooling of the food in cold water. The blanching process can help to reduce the presence of
unwanted micro-organisms on the surface of a food, cleanse a food surface of dirt and other
debris, and in some cases, slow nutrient loss by denaturing enzymes or by triggering other
chemical changes in the food. Frozen squash is great for baking or soups.
Sprinkle grated zucchini or other summer squash on top of salads and sandwiches.
Enjoy an easy to make ratatouille by healthy sautéing summer squash, onions, bell peppers,
eggplant and tomatoes and then simmering the mixture in tomato sauce. Serve raw summer
squash with your favorite dips.
ANY TIME FRITTATA
from whfoods.com
This could be done with virtually any combination of veggies and/or greens!
Prep and Cook Time: 25 minutes
INGREDIENTS:
2 cups thinly sliced zucchini
2 whole eggs
1/2 4 oz can diced green chili
4 egg whites
1 small tomato, chopped with excess pulp
pinch of turmeric
removed
1/2 medium onion, chopped fine
2 TBS chopped cilantro
1 TBS chicken or vegetable broth
salt and black pepper to taste
3 medium cloves garlic, chopped
Week 4, 2011
DIRECTIONS:
Chop onions and garlic and let sit for at least 5 minutes to enhance their health-promoting
properties.
Beat together eggs, egg whites, turmeric, and a pinch of salt and pepper. Set aside.
Heat 1 TBS broth in 10-12 inch stainless steel skillet. Sauté onion, garlic, zucchini, and green
chili for about 3 minutes, stirring frequently.
After 3 minutes, add tomato, cilantro, salt, and pepper to zucchini mixture.
Pour egg mixture over vegetables. Turn heat to low and cover. Cook for about 10 minutes
checking periodically to see if eggs are firm. When done, run a rubber spatula around edge of
frittata, cut into four wedges and serve. Serves 4
SUMMER SQUASH PANCAKES
from ucdavis.edu
INGREDIENTS:
1 cup grated summer squash
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
3 teaspoons minced fresh parsley
3/4 cup pancake mix
1 garlic clove, minced finely
DIRECTIONS:
1. Mix all ingredients.
2. Dollop 2-3 spoonfuls of pancake batter onto hot griddle or into a large non-stick pan.
3. Cook until edges are dry. Flip over and cook until done.
4. Serve with a pat of butter, if desired.
RAW KALE SALAD; AKA KALE CAESAR
INGREDIENTS:
1 bunch kale
2 thin slices country bread, or two handfuls
good, homemade coarse breadcrumbs- I
have used Pepperidge seasoned croutons
(smashed up, a little), and panko another
time
½ to 2 garlic clove(s) depending on your
taste
1/4 teaspoon kosher salt, plus a pinch
adapted from http://www.101cookbooks.com/
1/4 cup (or small handful) grated pecorino
cheese, plus additional for garnish – I used
parmesan
3 tablespoons extra-virgin olive oil, plus
additional for garnish
Freshly squeezed juice of one lemon (scant
1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste
DIRECTIONS:
Pull out the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5
cups. Place the kale in a large bowl.
If using the bread, toast it until golden brown on both sides and dry throughout. Tear into
small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to
your liking.
Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a
paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice,
pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the
kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).
Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and
a drizzle of oil.