Lettuce may be done for a while, but we have some new items for the farm stand this week. Ron has been digging potatoes, and we have four varieties available right now. German Butterball has deep yellow flesh and is good for baking or mashing. Carola, a smaller potato, also has yellow flesh, with a creamy texture. Adirondack Red has purplish-red skin with pink-red flesh, and is flavorful and moist. Adirondack Blue is blue-skinned with deep blue flesh, also moist and flavorful. These are all new potatoes, which means they have thin skins and will not keep as long as more mature potatoes.
Another new item this week is blackberries. Huge and sweet, these berries are excellent for snacking! We also have lots of blueberries. In addition, we are selling three sizes of zucchini, so you can choose the right size for your use. We also have yellow summer squash and cucumbers, plus flower bouquets, beets, green onions, kale, garlic and eggs, among other things.
We have a bumper crop of zucchini this year, so Mary has been on the lookout for zucchini recipes. Here is one that promises to be a favorite.
Baked Parmesan Zucchini Sticks
- 4 zucchini, quartered lengthwise
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley leaves
Preheat oven to 350 degrees. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. Place zucchini on prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown. Serve immediately, garnished with parsley if desired.
