Howdy, Misfit Members! Here's what's ripe this week:
-Romaine and Red Leaf Lettuce
-Curly, Toscano, and Red Russian Kale
-Baby Cabbage
-Salad Greens Mix
-Arugula
-Zucchini
-Yellow Summer Squash
-Cinnamon, Purple, and Sweet Basil
Summer Squash Gratin
Ingredients:
-2-3 squash or zucchini
-2 Tbsp butter
-1/2 onion, thinly sliced
-2 Cloves of garlic, minced
-1/2 Cup heavy cream
-1/4 Cup grated Parm
-1 Cup smoked gouda, shredded
Directions:
-Preheat oven to 450.
-Wash squash, pat dry and slice into thin rounds.
-Melt butter in an oven-proof skillet over medium heat. Add onion and cook until starting to brown, about 5 minutes. Add garlic and cook for an additional minute. Add cream and simmer until slightly thickened. Slowly stir in Parm.
-Add zucchini and yellow squash and cook an additional 5 minutes.
-Sprinkle with gouda and bake in the oven for 15-20 minutes or until cheese is golden brown.
This will probably be the last week for Arugula. We will also take a short break from the Romaine lettuce for a couple weeks (that heat wave really took a toll). But the tomatoes, peppers, and tons of other crops are almost ready!
I also have some of these weird, noodle-looking squash I'm growing this year called Zucchino. They are very tender and taste like a zucchini, so if you selected summer squash and/or zuchini on your sign-up form, you'll be getting these as well.
Stay tuned, y'all, summer is just around the corner!! Have a great week and don't forget to wash your produce!!
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