‘Tis a week of ridiculous excess following 3 days of torrential downpour.
Your farmer is generally exhausted and overwhelmed but things continue to grow and grow.
We need heat for tomatoes! But not for new potatoes….
If I could write a haiku about your share I would, but time is ever the commodity in shortest supply….
Full Shares Small Shares
Rainbow Chard Rainbow Chard
Baby Carrots Baby Carrots
Sugar Snap Peas Sugar Snap Peas
New Potatoes Herb - Cilantro
Herb - Cilantro
2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
salt to taste
2 tablespoons vegetable oil
In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.
Roasted Cauliflower “Rice”
1 head cauliflower, cut into 1/2-inch pieces
1 tablespoons olive oil
3/4 teaspoon salt, divided
Preheat oven to 400 degrees F (230 degrees C). Line 3 baking sheets with aluminum foil and lightly spray with cooking spray.
Fill a food processor 1/4 of the way with cauliflower pieces. Pulse 8 to 12 times until cauliflower is the size of rice grains. Transfer to a large bowl. Repeat with remaining cauliflower pieces.
Drizzle olive oil over cauliflower "rice"; toss until well-distributed.
Spread 2 1/2 cups of the rice in an even layer on each lined baking sheet.
Roast rice until golden, about 16 minutes. Remove from oven, stir well, and spread out again. Return to oven and roast for 6 minutes. Remove from oven, stir well, and spread out again. Continue roasting until browned, about 5 minutes more.
Season each sheet of roasted rice with 1/4 teaspoon salt and place in a large container.