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Member Farms>Who We Are>July 21, 2006
Newsletter -- July 21, 2006
Boxes this week include: salad mix, garlic, shallots (yellowish skin), potatoes, broccoli, red onion, zucchini, basil, broccoli raab (in a produce bag), savoy cabbage (coleslaw anyone?), carrots, golden beets and the first tomatoes for full shares only and blueberries and raspberries for fruit shares. Broccoli raab, if you are new to it, is best blanched in boiling water for 5 minutes, then it is delicious sauteed in pasta dishes with garlic or as a cold side dish alternative to salad, squeezed with fresh lemon juice on a hot day. It is beloved by many, give it a try! Here is an idea for a stovetop potato "pie":
SUMMER POTATO AND VEGGIE PIE
- 1 lb new potatoes
- 3 garlic cloves, thinly sliced
- salt and fresh pepper
- 2 zucchini (mix of yellow and green)
- 16 cherry tomatoes, halved
- 3 Tbl olive oil
- a handful of basil chopped coarsely
- 3 shallots, thinly sliced
- 1 red and 1 yellow pepper, roasted cut into 1/2" strips
Wash, then slice potatoes (be careful of those tender skins) into 1/4" rounds. Heat 1 Tbl oil in cast iron skillet over low heat, add potatoes, stir to coat then spread evenly over pan. Scatter over a third of the garlic, a third of basil and season with salt and pepper. Add a layer of shallot and zucchini over potatoes, followed by more garlic, basil, salt and pepper. Add roasted pepper strips with remaining garlic and basil, then tomatoes. Dribble 3 Tbl water down the sides of the pan and thread the rest of the olive oil over the top. Raise the heat just enough to get the water bubbling, then cover pan and reduce heat to very low. Cook until tender, about 25 minutes, then remove lid, raise heat and reduce excess liquid by boiling gently for several minutes. Serve cold or warm. Enjoy!
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This page last updated on 7/24/2006.
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