News from the Arthurdale Farm Stand

Saturday, July 23rd, 2011

HOT HOT HOT !
It’s a scorcher this week. The Farm Stand is still open for business, this week in the shade for everyone’s comfort. We DO open AT 11 am, not 8 as miss-printed in last week’s Dominion Post. Stop in to visit us this week and grab a fresh drink at Sophia’s Lemonade Stand.

Zucchini is in!

Grilled, sauted, baked, get our recipes or stop by for already made breads.

This week we will be featuring:

LOCAL PRODUCE

onions, sugar peas, red & green leaf lettuce, asparagus, cabbage,
green beans, new potatoes, squash, beets, rhubarb,
zucchini, sweet & hot peppers & more

BERRIES

strawberries, red & black raspberries

HERBS, SPICES

basil, mint, parsley, cilantro, sage

JAMS, JELLIES

mixed berry & strawberry jam, pepper jellie

POTTED PLANTS

flowers, herbs, vegetable plants

CUT FLOWERS

FARM FRESH EGGS

NEW DAY BAKERY BREADS
rustic italian, walnut wheat, onion rye, sevengrain, & oatmeal raisin

this week’s special ciabattas: three cheese & garlic, spinach & feta

HOMEMADE TREATS
Herb rolls, zucchini breads, cookies, muffins & more treats

50% OFF ALL HANGING FLOWER BASKETS

This week’s recipe:

Stuffed Young Zucchini
Recipe courtesy Rachael Ray

Prep Time: 20 min

Cook Time: 20 min

Serves: 4 servings

Ingredients:

  • 4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick
  • 2 tablespoons extra-virgin olive oil
  • 12 crimini mushrooms, chopped
  • 1 small to medium yellow onion, chopped
  • 3 to 4 cloves garlic, grated or chopped
  • Salt and freshly ground black pepper
  • 2 vine ripe tomatoes or Roma tomatoes, seeded and chopped
  • 2 slices white toasting bread
  • Softened butter
  • A small handful flat-leaf parsley
  • A few sprigs fresh tarragon or a small handful basil leaves
  • 3/4 cup shredded Parmigiano-Reggiano
  • 1 egg, beaten

Directions:

Heat the oven to 425 degrees F.

Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.

Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.

While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.

Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.

TO REQUEST A RECIPE OR ORDER ITEMS FOR NEXT WEEK: STOP AT OUR SIGN IN TABLE

Be A Locavore
Support Your Local Farmer

Shut-ins: We are happy to deliver any requested items to those who can’t get out to the Farm Stand.

NEW VENDORS ALWAYS WELCOME
Call 304-698-8846 for more information

Gladly receiving produce donations for sale

All benefits Arthurdale Heritage, Inc. non-profit organization

OUR MARKET keeps GROWING!