Week 10: Summer Stuffing
Hello Week 10!! As we roll into August, peak summer continues on the farm. The last of the late-spring/early-summer crops (chard, fennel, blackberries) are done producing, the last of the celery has been picked, peaches are winding down, and the second generation cantaloupe and cucumbers are here.
The summer harvests are being enjoyed by all but we are also already planting for fall! Take a peek behind the barn and you'll see your fall produce in the ground. The crew recently planted cabbage, chard, collards, spinach, broccoli, and cauliflower. Carrots, turnips, radish, and rutabega have been direct seeded, and a big beet transplant is up next. Red onions are also drying and will be available soon.
One of the best ways to enjoy loads of summer produce and conquer the recipe boredom is to stuff it up. Use these recipes for ideas on how to create some Summer Stuffing of your own!
PRO FARM TIPS:
Save your onion, carrot, and celery scraps in the freezer. They will come in handy when we start making bone broth and soups in the cooler months.
Freeze your bones and chicken carcasses for future broth making too! Make sure to store the beef, chicken, and pork separately to make a wide-variety of broths.
PARMESAN ROASTED GARLIC EGGPLANT LASAGNA BOATS
1 head garlic
3 medium eggplants
4 TBSP olive oil, divided
1/4 cup fresh basil, chopped
pinch of crushed red pepper flakes
1/4 cup Parmesan cheese
1 lb sausage, casing removed
1/2 onion, chopped
2 zucchini or squash, chopped
2 red peppers, chopped
2 cups tomatoes, diced
1 TBSP fresh thyme, chopped
1 TBSP fresh oregano, chopped
1 TBSP fresh basil, chopped
1 TBSP balsamic vinegar
8oz fresh mozzarella cheese, sliced
Preheat oven to 425 degrees
Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top of the garlic cloves and cover with foil
Rub the cut sides of the eggplant with olive oil, salt and pepper. Place both the eggplant (cut side down) and garlic on a baking sheet.
Roast both the garlic and eggplant for 30-45 minutes, or until the garlic is golden brown and the eggplant is soft.
Meanwhile, heat a large skillet over medium heat and add a drizzle of olive oil. Add the sausage and break apart into small pieces. Brown the sausage all over, about 5 minutes. Remove the sausage from the skillet and set on a plate.
Add another drizzle of olive oil to the skillet, add the onions to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the red peppers, zucchini and thyme to the pan and cook, stirring occasionally, until the veggies have softened, about 5 minutes. Add the canned tomatoes, balsamic vinegar, basil, oregano, salt and pepper, to taste, and cook for another 5 minutes. Simmer the sauce on the stove while preparing the rest of the meal.
Once the garlic and eggplant have roasted, squeeze the garlic out of the paper skin into a small bowl and mash well with a fork. To the garlic add 1/4 cup chopped basil, crushed red pepper flakes and the Parmesan.
Flip the eggplants over and rub them all over with the garlic mix. Drizzle with olive oil. Place the eggplant back in the oven for about 5 minutes.
Remove the eggplant and top each half with the meat sauce. Try to stuff the meat sauce into the middle of the eggplant. Layer on the slices of mozzarella cheese. Place back in the oven for 10-15 minutes or until the cheese has melted and the sauce is bubbling. Serve warm with fresh basil and a side of pasta if desired.
NOTES: Serves 6. Prep time = 20 minutes, cook time = 1 hour
PESTO STUFFED ROASTED TOMATOES
4 tomatoes, cut in half diagonally
2/3 cup basil leaves
1/2 cup freshly grated parmesan, divided
1/4 cup pine nuts
2 tablespoons olive oil
3 garlic cloves, finely minced
1/2 teaspoon sea salt
Preheat oven to 350 degrees.
Hollow out each tomato half and nestle them into an ovenproof baking dish or cast iron pan.
Place the basil, 1/4 cup of the parmesan, pine nuts, olive oil, garlic, and sea salt into a small food processor and blend until a chunky pesto forms.
Stuff the tomato halves with the pesto (about 1 tablespoon per tomato half) then top with the remaining parmesan cheese.
Roast the pesto stuffed tomatoes for 20-25 minutes, or until the tomatoes are soft and the cheese has melted.
NOTES: These pesto stuffed roasted tomatoes would be so pretty on a plate next to roast chicken or on top of a big pile of baby greens. Made with little cherry tomatoes I'm sure they would be the first appetizer to go at any party.
SAUSAGE & QUINOA-STUFFED ZUCCHINI
1 tablespoon extra-virgin olive oil
3 links sweet or hot sausage, casings remove
1 small onion, chopped
1/2 cup quinoa
1 cup water
1 cup cherry tomatoes, quartered
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
4 medium zucchini
1/4 teaspoon ground pepper
1/8 teaspoon salt
1/3 cup finely shredded Parmesan cheese
Heat oil in large saucepan over medium-high heat. Add sausage and onion and cook, breaking the sausage into small pieces, until no longer pink, about 5 minutes. Add quinoa and water and bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the water is absorbed and the quinoa is tender, 15 to 20 minutes. Remove from heat and stir in tomatoes and marjoram.
Meanwhile, cut zucchini in half lengthwise. Cut a thin slice off the bottoms so each half sits flat. Scoop out the pulp, leaving 1/4-inch shell. (Discard the pulp.) Place the zucchini in a microwave-safe dish and sprinkle pepper and salt. Cover and microwave on High until tender-crisp, 3 to 4 minutes. Uncover.
Position rack in upper third of oven; preheat broiler to high.
Transfer the zucchini to a broiler-safe pan (or pans). Fill with the quinoa mixture and sprinkle with cheese. Broil on the upper rack until the cheese is melted, about 2 minutes.
Notes: Here's another way to make a dent in that bumper crop of zucchini this summer: Stuff them with sausage and tomato studded quinoa. Fresh marjoram lends floral notes to the stuffing, but any fresh herb will work. Serves 4. Recipe courtesy of EatingWell Vegetables.
ROAST RED PEPPERS WITH GOAT CHEESE
1 large bell pepper (red, orange, or yellow work here)
1 large tomato, chopped
1 garlic clove, peeled
good pinch oregano or marjoram salt and freshly ground black pepper
1 tablespoon olive oil, divided
2 oz goat cheese
Preheat the oven to 375F. Wash the pepper, cut in half with the stalk on and remove the membrane and seeds. Cut the tomato into quarters and the garlic into slivers.
Put the pepper, cut side up, into a small roasting tin. Put two quarters of tomato into each pepper. Scatter with the garlic and herbs, and season with salt and pepper. Spoon half the olive oil into each pepper. Bake in the oven for 30 minutes.
Break the goats' cheese in half and crumble into the peppers. Baste with the cooking juices and return to the oven for a further 15-20 minutes until beginning to brown on top.
NOTES: Recipe courtesy of Leith's Cooking for One or Two by Polly Tyrer. Serve as a main course or side dish. Multiply recipe and make several as they reheat and store in the fridge wonderfully. Excellent with short grained brown rice or grain to soak up all the juices!
See you all at the farm!