Arthurdale Farm Stand: Saturday July 17

ARTHURDALE FARM STAND
SATURDAY, JULY 17TH, 11 AM-3 PM
Be A Locavore
Support Your Local Farmer
COMING THIS WEEK:
  • Farm fresh eggs
  • New Day Bakery Breads:  Rustic Italian, Seven Grain,
  • 3 cheese stuffed Ciabatta and more
  • Tathams Farms: Red Raspberries, cucumbers, more
  • Local produce: zuchinni, summer squash, tomatoes, corn, leaf lettuce, peppers
  • All natural Preserves:  home-made wine vinegar, wine vinegar starter (mother) sauterne (wine) lemon jelly, freezer jams
  • Herbs, Spices:  herbs in bouquets, herb dinner rolls, spice rubs
  • Homemade Pastries:  jelly-filled pastries, chocolate and berry muffins, pepperoni rolls
  • Cut flower bouquets
  • Fire Fly farms goat cheese upon request

This week’s healthy tip:

Summer squash contains vitamin C as well as beta-carotene, folate, and fiber. These nutrients make summer squash a tool in preventing cancers, heart disease, and diseases of inflammation such as arthritis and asthma.

Whether you’re trying to lose weight or just adopt a healthier eating program, summer squash’s rich fiber content can help you get full faster — and give you many of the nutrients you need.

Featured Recipe:

Tomato Vegetable Casserole Recipe courtesy Giada De Laurentiis
Prep Time: 15 min Cook Time: 40 min Level: Easy Serves: 6 servings

Ingredients

  • 1 medium potato, peeled and cut into 1/2-inch pieces
  • 1 medium yam, peeled and cut into 1/2-inch pieces
  • 1 red bell pepper, seeded and cut into 1/2-inch pieces
  • 2 carrots, peeled and cut into 1/2-inch pieces
  • 5 tablespoons olive oil
  • 1 red onion, thinly sliced into rings
  • 2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
  • Salt and pepper
  • 2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
  • 1/2 cup grated Parmesan
  • 2 tablespoons dried Italian-style bread crumbs
  • Fresh basil sprigs, for garnish

Directions

Preheat the oven to 400 degrees F.

Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.

Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.

Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.

Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

This week’s requested recipe:

PICKLED RADISHES

Prep: 20 mins.   Chill: 8 hours
2 cups sliced radishes (8 ounces)
1 small onion, cut into thin wedges and separated
1/2 cup white vinegar
1/2 cup sugar
1 1/2 teaspoon salt
Place radish slices and onions in a large bowl or crock.
In another bowl, stir together vinegar, sugar and salt until sugar is dissolved.
Pour over radish mixture.
Cover and refrigerate at least 8 hours or overnight before serving.
(Radish mixture will have a very pungent aroma.)
Makes 2 cups.
Nutrition facts per 2 tablespoon serving:
25 calories, 0 g total fat (0 g saturated fat), 0 mg cholesterol,
219 mg sodium, 6 g carbohydrates, 0 g dietary fiber, 0 g protein.
Daily values: 0% vitamin A, 1% vitamin C, 0% calcium, 0% iron.
TO REQUEST A RECIPE OR ORDER ITEMS FOR NEXT WEEK:
STOP AT OUR SIGN IN TABLE
NEW VENDORS WELCOME
Call 304-698-8846 for more information gladly receiving produce donations for sale all benefits Arthurdale Heritage, Inc.
non-profit organization