The small shares this week have: 1 lb of green beans, 1 lb of patty pan squash, 1 lb of fingerling potatoes, 1 head of garlic, 2 onions, 2 japanese eggplant, a handful of beets. Regular shares have: 1 lb green beans, 2 lbs of patty pan, 1 lb of fingerlings, 2 heads of garlic, 4 onions, 2 eggplant, 1 lb of carrots, 1 bunch of young leeks, 1 pint of cherry tomatoes, 1 heirloom slicer tomato.
Fingerling potatoes have unequaled flavor and great texture for roasting, boiling, soups, or frying. Leave the skins on and cook whole or cut in half. Store them in the refrigerator until use. Our favorite way to prepare them is roasted. We toss them in olive oil, salt and pepper, and herbs and roast in a 4oo degree oven until soft when pricked with a fork. These are teh last green beans you'll get for awhile because we are late with our second planting. The eggplant most of the boxes have is a japanese variety but works fine in any recipe calling for eggplant.
Italian Stuffed Patty Pan Squash
4 small to medium-sized Patty Pan Squash
1/2 pound Italian Sausage or Ground Beef
1 cup marinara sauce
1/2 cup shredded mozarella cheese
Quick Pickled Squash and/or Eggplant
1 lb. summer squash or eggplant
1 T salt
1/2 tsp sugar
1 T minced fresh dill or 1 tsp dried dill
2 tsp any vinegar
1. Wash the veggies and slice them as thinly as possible. Place in a colander and salt them. Toss the slices with the salt, kneading the salt into them with your hands for a minute.
2. Let sit for 15 to 30 minutes, tossing and squeezing every few minutes. When little or no liquid comes out of the veggies, rinse well in cold water. Place in a bowl.
3. Toss with the sugar, dill and vinegar; serve immediately; this does not keep well.
|Patty Pan Squash|