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!
