Maybe even a pickup truck.
Every week my farm share keeps getting bigger and bigger.
I may need to get a life to boot.
Every week I find myself getting more and more excited to see what the share is going to bring me. I'm pretty sure the majority of the population of the USA has way more things to get excited about.
But that's just me.
This week's bounty:
Blueberries (pint)
Peaches (10)
Yellow Donut Peaches (5)
Raspberries (1/2 pint)
Apples (3)
Green Beans (2 pounds)
Yellow Beans (1 pound)
Italian Green Beans (1 pound)
Broccoli
Cauliflower
Cabbage
Eggplant
Sicilian Eggplant
Kale
Green Bell Peppers (3)
Basil
Tomatoes (4)
Sweet White Corn (8)
Sweet Bi-Color Corn (8)
Assorted Squash (8)
In addition to the above haul I purchased a bushel of peaches. They are just so good we have been eating at least five a day (that's one each.. not just me). In honor of a perfect peach season I am going to can peaches tomorrow. I think adding a cinnamon stick and a few pieces of crystalized ginger will be a nice kick this winter when we open up one of the jars... what do you think?
Squash seems to be proliferating along with peaches around here and my family is getting a little tired of sauteed or grilled squash. To give them a little variety (and use up some of the squash) I came up with this recipe for Parmesan Squash Sticks.
I hope where ever you are you are able to enjoy nature's bounty.
Parmesan Squash Sticks (serves 4 as a side dish)
Preheat oven to 375.
2 Medium Yellow Squash or Zucchini, sliced into 1 inch sticks
1/4 cup flour
1 egg, whisked with a splash of milk
1 cup panko bread crumbs (I am a fan)
1/4 cup Parmesan cheese (mix the cheese in with the panko)
few grinds of fresh black pepper
1/3 cup canola (or other) oil
Set up a breading station with 3 pie plates. 1. flour 2. egg mixture 3. panko and parmesan cheese
Slice squash and dredge in the flour. Dip in egg, then coat in the panko / parmesan cheese mixture. Repeat with all the squash and set aside.
Pour oil into a rimmed cookie sheet and place in oven for 3 minutes. Carefully, place squash sticks in oil and place in oven. Bake for 6 to 8 minutes, turn and continue to bake for another 4-6 minutes or until golden brown and crisp on all sides.
Sprinkle with sea salt and serve hot. Yum. Thanks Mother Nature.
A Cook's Notes: I was delighted (and amused) when my squash haters loved this dish. I called it the mystery vegetable, made everyone try at least one (even my son's friend who was having dinner with us) and was pleased when nary a stick was left at the end of the meal.
