Well it has been so far the summer that isn't and only time will tell if it is the summer that never was- weather wise that is. Certainly things would be a bit further along if we had some nice warm swimming weather.
Baskets today included zucchini,summer squash and or patty pans. Use all interchangeably. One of my favourites is to fry up a bit of onion in olive oil or butter, slice your summer squash thin into the pan and cook till softened. Yum!
Beets were also in the miz..could have been cylindrical, golden, white or chioggia. Don't forget to eat the greens...steam lightly and enjoy!.
Beets are wonderful roasted in foil. Heat oven to 400 F, wrap beets individually in foil and place on a baking sheet. Bake until they can be pierced with a thin knife, around 40 minutes for smaller beets. Cooking them this way retains all their juices and they don't get waterlogged.
Salad continues, cutting celery, basils(enjoy while you can, they are not enjoying the weather).
Beans are on the horizon,hopefully tomatoes soon too. Eggplants are not enjoying the lack of heat and I hope will carry on long enough to produce.
I am trying to plan a get togeth er for out at the farm within the next month. Please check in here for the date!
Here's a recipe to help you with the zucchini(summer squash)
2 lb zucchini
1/4 cup flour or fresh bread crumbs
1/2 cup grated parmesan cheese
salt and black pepper
4 tbsp butter or olive oil
Grate the squash by hand or with a grating disk of a food processor. Mix together all ingredients but the butter and oil. Shape into 4-8 burger shaped patties. If time allows refrigerate for 1 hour to firm up.
Heat butter or oil in skillet over medium high heat. Dredge the cakes n flour or bread crumbs and cook until nicely browned on both sides(10-15 minutes).
This great recipe is from "How To Cook Everything" by Mark Bittman.