Here is what is cooking (or not cooking) at my house this week from my farm box ingredients:
Arugula: I am using the arugula for small salads every night and to garnish sandwiches. I also made a big dinner salad one night with arugula, strips of fajita beef and sugar snap peas from last week.
Strawberries: Delicious for desert!
Carrots: I am adding carrot strips to salads and snacking on them in the car.
Peaches: So good as is and we may put them on the grill for a family barbeque.
Green Beans: These are perfect plain and I will make a simple dinner out them cooking them briefly with olive oil/salt and serving them over brown rice.
Zucchini: I will likely make my Zucchini Lasagna again or throw them on the grill (slice and brush on olive oil and spices). I also like to roast zucchini and have it for breakfast.
Red Onions: I am going to save these for next week when we start getting tomatoes so I can make a sauce.
Bunched Red Beets: I roasted these beets and have been adding them to salad. They are also very good for breakfast. I got strawberries in bulk last week from our farm and froze them. The frozen strawberries and beet greens with some almond milk and banana make a delicious smoothie.
Cherries: As is!
Apricots: As is!
I hope this post helps you with your farm box or in making a decision in subscribing to a Community Supported Agriculture program.
Last week our farm box newsletter suggested cutting zucchini lengthwise and use them in lieu of noodles for lasagna. It sounded like a perfect fit for a gluten-free recipe. While there are gluten-free noodles available-I’d much rather eat a vegetable.
When you go gluten-free you learn quickly that what you lack in textures and consistency you need to supplement with flavor and high quality ingredients. For this recipe I used our farm box zucchini (if you have the means get one!) and excellent tomato sauce. I’m not one to endorse a product but the Mario Batali pasta sauce is really exceptional. I added the ground turkey because like many other gluten-free intolerants I tend to be low in iron. You can use any cheese, or none at all, but I chose the goat cheese because I tend to stomach it better than other cheeses. And it paired well with the turkey.
To make this vegetarian or vegan I’d suggest adding some hearty chopped vegetables.
Two zucchini sliced lengthwise
Goat cheese, 6 oz. crumpled
1/2 pound ground turkey
One jar pasta sauce
One tomato, sliced
Brown and break-up turkey. Add tomato sauce and cook about 15 minutes.
Slice zucchini lengthwise.
Layer sauce, zucchini & cheese.
Top with sauce, tomato slices, olive oil and basil.
Bake @ 350 for 40 minutes. Cover with foil and let it sit another 20 minutes. This dish is best the next day when all the flavors come together and the texture solidifies.