Happy Thursday, Misfit Members! Here's what's in your basket this week:
-Cabbage
-Green Beans
-Cherry Tomatoes (sun gold, yellow pear, chocolate cherry)
-Grape Tomatoes (Tigerella) and Celebrity Tomatoes
-Assorted peppers (Yellow Wax, Sweet Snax, Jalapeno, Poblano)
-Bell Peppers
-Patty Pan Squash, Yellow Squash, Zucchini
Southern Summer Squash Casserole
Ingredients:
-2 tbsp unsalted butter
-1 tbsp canola oil
-3-5 medium summer squash (yellow, zucchini, or patty pan), sliced
-2 fresh jalapeno, chopped
-1 bunch medium-sized scallions, chopped
-3 cloves garlic - minced
-Salt and pepper to taste
-¾ cup mayo
-4 ounces cream cheese - softened
-2 large eggs
-¾ cup grated Parmesan cheese - divided
-10-12 Ritz crackers - (or as needed to cover the top of the casserole), crushed
Directions:
-Preheat the oven to 350.. Spray an 8 x 8-inch or 7 x 11-inch baking dish with cooking spray. Set aside.
-Heat butter and oil over medium-high heat in a large sauté pan.
-Add the squash and cook 4-5 minutes or until the squash begins to soften.
-Add the peppers and cook another 3-4 minutes. Stir in scallions and garlic and cook for 1-2 minutes. Remove from heat and allow to cool slightly. Season to taste with salt and pepper.
-Blend mayo, cream cheese and eggs together with a whisk until smooth. Stir in ½ cup Parm.
-Pour half the mayo mixture over the bottom of the prepared dish. Add squash mixture, then remaining egg mixture. Gently stir to mix.
-Top with remaining Parm, followed by crushed crackers. Lightly spray crackers with cooking spray.
-Bake 30 to 40 minutes or until hot and bubbling and cracker topping is lightly browned.
Taco Slaw
Ingredients:
-1 small head cabbage, washed and chopped
-1/3 cup mayo
-3-4 tbsp lime juice
-1 tsp cumin
-1 tsp garlic powder
-Salt to taste
-14 tsp cayenne
-1/4 cup cilantro, chopped
-1/ cup green onions, chopped
-1/4 cup each shredded carrots and shredded red onion
Directions:
-In a small bowl, whisk together the mayo, lime juice, and spices.
-Place the cabbage, carrots, green and red onions, and cilantro in a large bowl. Pour the dressing over evenly and toss to coat.
-This is best refrigerated for an hour or two, and is the bomb diggity on some fish tacos!
The farm received some much-needed rain yesterday, and it looks like we might get a little more today as well. The sweet corn definitely needed it, as the first planting is making some monster-sized ears at the moment. The raccoons, possums, and deer have already found their way to the corn patch, so it seems some trapping is in order.
The heat has definitely been stressing out the animals, plants, and Misfit Farmers (lol) but thankfully this break is providing some much needed relief. We've been doing all we can to mitigate the heat, though. The chickens, duck, and goose have three fans in the coop as well as a giant shade cloth outside. The horses and donkeys have been enjoying the big fan we brought down from the shop. And, of course, miss Luna is enjoying her fan and ice in her water every day. Just because they're farm animals doesn't mean they can't be spoiled, right?
I believe that's all for this week. Have a great week and don't forget to wash your produce!
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