Just a note to let you know that we are alas ready to sell our fresh goat cheese in little tubs to any takers. The ingredients are simple: biodynamic goat milk, organic lemons, and sea salt. Below you will find a delicious recipe for zucchini and goat cheese.
First, does anyone have any coffee cans or something similiar as a platform for melons? If you do, we could sure use some. Thanks!
Here is more or less what you will find in your baskets this week:
Black Beauty Zucchini
Straightneck Yellow Squash
A Bag of Heirloom Lettuces
A Large Bag of Derby Bush Beans
Bounty Basket (Hot, Mild, and Sweet Peppers, Detroit Dark Red Beets, etc.)
ZUCCHINI CARPACCIO WITH RASPBERRY VINEGAR
Serves 6 as a starter.
1 zucchini or two
2 ounces goat cheese
2 tablespoons raspberry vinegar (you can substitute another kind of fruit vinegar if you wish)
1/4 cup extra virgin olive oil
1 1/2 tablespoon fresh thyme
Freshly ground pepper
1. Trim the zucchini and cut it in paper-thin slices using a sharp knife or a mandoline. Arrange in a circular pattern on individual plates. Start from the outside and work your way in, each slice overlapping the previous one. Sprinkle the cheese over the slices.
2. Whisk together vinegar and olive oil in a small bowl and drizzle over zucchini and cheese. Sprinkle with thyme, salt, and pepper. Cover with plastic wrap and let stand at room temperature for 10 minutes before serving.
SQUASH AND BEAN SAUTE
1 large onion, sliced
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1 tablespoon olive oil
1 pound fresh green beans, trimmed
1 pound summer squash, sliced
1/3 cup water
3 large plum tomatoes, peeled and chopped
3 tablespoons minced fresh parsley
In a large nonstick skillet, saute the onion, garlic and seasonings in oil until onion is tender. Add the beans, squash and water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until just tender. Add tomatoes and parsley; cover and simmer 5 minutes longer or until vegetables are tender. Serve with a slotted spoon.
ZUCCHINI FRITTERS by Pearl Whitley
3-4 small to medium zucchini
5 green onions, finely chopped
6 oz feta cheese
Small bunch flat leaf parsley, chopped
Small bunch fresh mint, chopped
1 tbsp dried mint
1 tsp paprika
1 cup flour
3 eggs beaten
Salt and pepper to taste
Olive oil for frying
Grate the zucchini by hand or food processor. Spread on a kitchen towel to soak up a little of the moisture. Place the green onions in a bowl. Crumble in the feta. Stir in the parsley, mint, dried mint and paprika. Add the flour and season with salt and pepper. Add the egg and mix thoroughly, Mix in the zucchini. It won’t be pretty, but that’s just as it should be.
Heat enough olive oil to cover the bottom of your pan. Drop tablespoons of the mixture into the oil and flatten with the back of your spoon. Cook approx. 2-3 minutes on each side until they are golden brown. Move them to a plate covered in paper towel or something equally as absorbent and continue cook ing the remaining batter.
If you like, sprinkle a little lime juice on the fritters before serving. Also very good without.