- Farm fresh eggs
- New Day Bakery Breads:Â 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:Â home-made wine vinegar, wine vinegar starter (mother) sauterne (wine) lemon jelly, freezer jams
- Herbs, Spices:Â herbs in bouquets, herb dinner rolls, spice rubs
- Homemade Pastries:Â 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:
- 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
