Cooking in Season
week 3
Today has been a really hard day. We buried our best little gray cat and our most friendly little lamb. It is half raining, which is appropriate weather for such a sad day. They will both be missed. We will plant a peach tree in their memory.
The wind is blowing and the rain is coming frequently, which means that our organic apples will get beaten up and not look pretty… but looks can be deceiving. Our crop last year was so full and delicious. I hope this year is as prolific. I do know that our pears are starting to look really good. We’ll see how it all works out.
Anyway, our beans are on the way, coming in waves thanks to the deer that keep sneaking in and lopping the tops off. The peas are on their way out and are half in between sugar snap and pod peas. Our raspberries are just starting and we’re out there fighting with the birds to get the best berries. Our blue berries are coming, but they are new little bushes so I am not holding out for very high production this year. Our lettuce has fizzled, our chard, kale and celery are thriving… and everyone should batten down the hatches and prepare for ZUCCHINI season!!!!
week 3
Today has been a really hard day. We buried our best little gray cat and our most friendly little lamb. It is half raining, which is appropriate weather for such a sad day. They will both be missed. We will plant a peach tree in their memory.
The wind is blowing and the rain is coming frequently, which means that our organic apples will get beaten up and not look pretty… but looks can be deceiving. Our crop last year was so full and delicious. I hope this year is as prolific. I do know that our pears are starting to look really good. We’ll see how it all works out.
Anyway, our beans are on the way, coming in waves thanks to the deer that keep sneaking in and lopping the tops off. The peas are on their way out and are half in between sugar snap and pod peas. Our raspberries are just starting and we’re out there fighting with the birds to get the best berries. Our blue berries are coming, but they are new little bushes so I am not holding out for very high production this year. Our lettuce has fizzled, our chard, kale and celery are thriving… and everyone should batten down the hatches and prepare for ZUCCHINI season!!!!
It is a joke among farmers that during zucchini season, you should never leave your car doors unlocked anywhere or else someone will drop off a bag of zucchini in your back seat without you knowing. It is a very difficult veggie because a) it is delicious but… b) it comes all at once and… c) you can’t really freeze, can or dry it so you have to use it all at once. I slice mine lengthwise and throw it on the grill with a simple olive oil sauce. My second fav way to cook it is… Lasagna!
2 1/2 cups zucchini, sliced 1/4 inch thick (about 2 medium)
1/2 lb lean ground beef (I use 1 lb.)
1/4 cup onion chopped
2 small tomatoes cut up
1 (6 ounce) can tomato paste
1 garlic clove minced
1/2 teaspoon dried oregano - 1/2 teaspoon dried basil - 1/4 teaspoon dried thyme
1/4 cup water
1/8 teaspoon pepper
1 egg
3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
1/2 cup mozzarella cheese shredded (I use 8 oz. divided)
1 teaspoon flour
Directions
1 Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
2 Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3 In small bowl slightly beat egg.
4 Add cottage cheese, half of shredded cheese and flour.
5 In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
6 Bake uncovered at 375 degrees F for 30 minutes.
7 Sprinkle with remaining cheese. Bake 10 minutes longer.
8 Let stand 10 minutes before serving.
1 Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
2 Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3 In small bowl slightly beat egg.
4 Add cottage cheese, half of shredded cheese and flour.
5 In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
6 Bake uncovered at 375 degrees F for 30 minutes.
7 Sprinkle with remaining cheese. Bake 10 minutes longer.
8 Let stand 10 minutes before serving.
Delicious! ~janee
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