Saturday, June 27, 2009

Full Sun Farm 7th Week!

I was in Hickory on Wednesday, so my husband was in charge of the pickup from the Farmer's Market this week. Alas, he forgot, but our wonderful farmers said we could pick up again on Saturday.

My husband more than made up for the oversight by bringing home a gorgeous bouquet of mammoth sunflowers from another local farm. I put them on the table where I am writing now and I'm completely captivated by their beauty.

What's in the box:

Lettuce Mix
Green Kale
Red Beets
Summer Squash

Based on the today's bounty I am inspired to make a pasta primavera with local chevre for our dinner tonight. I hope you are enjoying something local, fresh and delicious, too!

If you've got an over-abundance of squash, do plan on making the "squash-amole" recipe listed below. We learned of it several years ago from our farmers and it's a real favorite in our home when served with salty tortilla chips, beer and lime wedges. Buen Provecho!

Notes from the farm:
As anyone who has grown summer squash knows, the plants are large and productive. This often leads to an excess of the fruit during summertime, and at some point you may find yourself wondering what to do with all of it. We recommend the following recipe for now or for later in the season when summer squash is no longer a novelty.

Like many of the recipes I include, this one is from Vegetables From Amaranth To Zucchini. Any kind of summer squash can be used, which makes this squash-based "guacamole" especially useful.

3 lbs summer squash of any size or shape
1/2 head of fairly large garlic cloves
1 large onion
1 tsp kosher salt
2 tbsp corn oil
1/2 cup basil or mint leaves
1/2 cup parsley
2 tbsp lemon juice
1/4 - 1/2 cup heavy cream (this can be replaced with 1/4 cup olive oil drizzled slowly into the food processor)
salt and pepper

1. Preheat oven to 375. Clean squash and halve lengthwise, then cut so they are all the size of the smallest squash. Spread cut side down in a single layer in an oiled roasting pan.
2. Separate but do not peel garlic and lay among squash. Quarter and peel onion and add to the pan. Sprinkle with salt and drizzle with oil.

3. Bake until squashes are soft, 1 to 1.5 hours. Baste several times with cooking juices and remove from oven.

4. When garlic is cool, remove skins. Place basil and parsley in a food processor. Add warm vegetables and garlic and blend to a smooth puree, scraping sides as needed. With motor running, add lemon juice, then slowly drizzle in cream or olive oil. Add salt and pepper and more lemon juice as needed. Chill to serve.

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