July 2 – July 8 (Summer Squash Casserole)

Happy Fourth of July week! Strawberries, peas, and squash are the major items this week. It’s looking like it will heat up a bit and perhaps stop raining constantly later in the week, which is great for the berries and veggies, but not so great for cooking! If you want to avoid heating up your kitchen remember that zucchini and summer squash are fantastic on the grill, and snow peas are a great snack raw or on a salad. Ice cream with sliced local strawberries also requires no cooking, and makes a great Fourth of July dessert!

Small Share:

1 quart strawberries or 1 $5.50   PYO voucher ($5.50)

1 lb. shelling peas or 4/5 lb. snow peas ($4)

1 bunch fresh chives or 1 large zucchini ($1.50)

Choose 3 options ($7.50 -$10.50)

1.3 lbs. zucchini

1.3 lbs. summer squash

1 pint strawberries

1 $3.5 PYO voucher

1.4 lbs. rhubarb

At least 2 of the following options will also be available, but they will vary from day to day:

1 large bunch scallions (possibly)

1 bunch bok choy (possibly)

1 pint snow peas (possibly)

1 bunch kohlrabi (possibly)

1 bunch young salad turnips with greens (possibly)

Total retail value: $18.50 – $21.50

Large Share

2 quarts strawberries or 2 $5.50 PYO vouchers ($11)

1 lb. shelling peas or 4/5 lb. snow peas ($4)

1 bunch fresh chives or 1 large zucchini ($1.50)

1 bunch young kale (may be red or green) OR 2 zucchini ($2)

Choose 4 options ($10 -$14)

1.3 lbs. zucchini

1.3 lbs. summer squash

1 pint strawberries

1 $3 PYO voucher

1.4 lbs. rhubarb

At least 2 of the following options will also be out, but they will vary from day to day:

1 large bunch scallions (possibly)

1 bunch bok choy (possibly)

1 pint snow peas (possibly)

1 bunch kohlrabi (possibly)

1 bunch young salad turnips with greens (possibly)

Total retail value: $28.50 – $32.50

Single Share

1 pint strawberries or 1 $3 PYO voucher ($3)

1 lb. shelling peas or 3/4 lb. snow peas ($4)

1 bunch fresh chives or 1 large zucchini ($1.5)

Choose 2 options ($5-$7)

(Note — you can split some options in half if you’d like. For instance, you could take 3/4 lb. of summer squash and 3/4 lb. of rhubarb and call it 1 option)

1.3 lbs. zucchini

1.3 lbs. summer squash

1 pint strawberries

1 $3 PYO voucher

1.4 lbs. rhubarb

At least 2 of the following options will also be out, but they will vary from day to day:

1 large bunch scallions (possibly)

1 bunch bok choy (possibly)

1 pint snow peas (possibly)

1 bunch kohlrabi (possibly)

1 bunch young salad turnips with greens (possibly)

Total retail value: $13.50 – $15.50

Bread

The bread this week is Mad River Grain. My favorite Red Hen Bread, Mad River Grain is a chewy and flavorful and lasts longer than most of the other Red Hen Breads.

Peas

As I mentioned on Sunday, our second planting of peas is not doing so well due to the rain, so this might be it for the peas. We will try to offer everyone a choice between snow peas (the whole pod is edible – great in stir-fries or raw) and shell peas (very sweet – you just eat the pea, not the pod). We might not have enough shell peas to do this, though, so there is a chance that some days everyone will get snow peas. To prepare snow peas just pull off the ends and steam or stir-fry for just a few minutes, until they’re bright green and crisp-tender. My favorite way to cook them is to just sauté them in a large skillet for a few minute in butter. Yum!

Summer Squash and Zucchini

Until I started working at the farm I never really liked summer squash or zucchini. I had only had steamed squash, and I thought it was just kind of mushy and flavorless. Over the past 7 years, though, summer squash has become one of my favorite vegetables. Sliced into thin rounds and browed in butter and topped with pecorino cheese during the last few minutes of cooking, it’s one of the sweetest, most delicious things imaginable. I also love it cut lengthwise, brushed with olive oil, and grilled. Squash casseroles are also fantastic when done right. The one below is full of flavor and perfect for early in the summer (later, when tomatoes are in season, it’s fun to include these as well).

Provencal-Style Summer Squash Casserole

(From The America’s Test Kitchen Family Cookbook)

3 tablespoons extra-virgin olive oil

1 medium red onion, halved and sliced thin (or substitute white and light green parts of 8 scallions)

Pinch red pepper flakes

Salt

4 garlic cloves, minced

½ cup white wine

½ cup chicken broth (or vegetable broth)

1 teaspoon fresh thyme or ¼ teaspoon dried

Pepper

2 medium summer squash (1 lb.), ends removed and sliced ¼ inch thick

2 medium zucchini (1 lb.), ends removed and sliced 1.4 inch thick

Adjust oven rack to the middle position and heat the oven to 400 degrees. Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until shimmering. Add the onion (or scallions), pepper flakes, and ½ teaspoon salt. Cook until the onion is well browned around the edges, about 10 minutes. Spread the onions evenly over the bottom of a 9 by 13-inch baking dish.

Add the remaining tablespoon oil and the garlic to the skillet and cook over medium heat until fragrant, about 30 seconds. Stir in the wine, broth, and thyme, scraping the bottom of the pan to loosen any browned bits. Season with salt and pepper to taste and set aside.

Shingle the squash and zucchini over the onion. Pour the broth mixture evenly over the top. Bake until the squash has softened and is just beginning to brown, about 45 minutes.

You can also substitute minced fresh oregano and 1 teaspoon grated lemon zest for the thyme and sprinkle ½ cup feta over squash before baking for a feta and lemon version of this casserole.

Also – Check out this recipe for savory zucchini bread from the Yankee Kitchen Ninja Blog:

http://yankee-kitchen-ninja.blogspot.com/2012/07/summer-harvest-zucchini-bread-recipe.html

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