Wow, what a rainstorm we had last night! We received 2½ inches of rain in half an hour, plus another half-inch after that. Some crops aren’t happy about it, but the zucchini and summer squash like a lot of moisture. Right now there’s a lot of zucchini on the farm stand.
Zucchini is incredibly versatile and can be eaten raw or cooked. You can:
- Add it raw to salads or as a pizza topping.
- Stuff it with rice, lentils, or other vegetables, then bake it.
- Stir-fry it in olive oil.
- Shred it and fry as patties with cheese, onion, egg, and flour.
- Boil it, then blend it into soups.
- Serve it as a side, grilled or sautéed with a little garlic and oil.
- Bread it and fry it.
- Spiralize it to use like spaghetti noodles, or slice it to replace lasagna noodles.
- Bake it into breads, pancakes, muffins, or cakes.
Besides zucchini and yellow squash this week, we’ve listed red beets, kale, garlic, green beans, romaine lettuce, fresh herbs, and the first green peppers and flower bouquets of the season. We still have blueberries, but this may be the last week they’re available. Plus we have farm eggs and beef, red raspberry jam, blueberry jam, strawberry jam, and local honey.
Remember, if you have any problems ordering, please text Mary at 740-552-9877.
