Week #18, 2023

• Tomatoes
• Cherry tomatoes
• Hot peppers
• Green peppers
• Tomatillos or eggplant
• Cucumbers
• Zucchini
• Basil or parsley
• Onions
• Potatoes 
• Green and purple beans
• Fruit (apples and pears (Mix and Match)
• You pick blackberries!!

The weather will be unbearably hot over the next 5 days. We started harvesting last night and will head out with the first light to try and finish up this morning. We do not like this heat and neither do the veggies. We are hand watering all the transplants from earlier this week and last. Fall cabbage, broccoli, radicchio, overwintering cabbage, broccoli, cauliflower and daikon radishes are all parched. Juve has turned over every bed we have harvested and I have transplanted into all the spots that are open.

We headed over to the Garlic Festival and purchased garlic seed for next year. We are anxious to be able to grow garlic again and plan to plant up the “pig garden” ( the small patch of garden where we raised pigs years ago and has been quite fertile since) once my flowers freeze out.

Whatever weather we face is nothing compared to other places in the U.S. and the world this summer. The devastation in Hawaii keeps unfolding and the human cause of this disaster is a lesson in greed and mismanagement of water resources that many may face in the future. If you have not donated yet here are some good resources we have found:

Sunrise Movement: Support Immediate Relief + Long-Term Recovery, Organizing and Power-Building after the Maui Fires

To see details and contribute now, please go to: https://secure.actblue.com/donate/mauilonghaul?abt=email&refcode2=ab_thanks_social_email

Honolulu Civil Beat: https://www.civilbeat.org/2023/08/help-maui-fire-victims-heres-how-you-can-donate/

Local Portlander Kia Takamori-Tihada whose family lost everything in the Ohana Lahaina Fires:

https://www.gofundme.com/f/tihada-ohana-lahaina-fires?utm_medium=email&utm_source=product&utm_campaign=p_email_m_pd-5332-donation-receipt-adyen&utm_content=internal

Don’t forget to sign up for the winter share. We will harvest  8 times over the winter and have an amazing assortment of greens, radishes, radicchio, and winter squash to make your winter meals fresh and delicious. Contact us by email or text to sign up.

Mark your calendars for the Fall Harvest Festival October 15th from 2-6. If you are a musician or know someone who would love to play please send them our way!

Here are some recipes to enjoy this week: (Thanks Sue Kass)

Zucchini Lasagna with Basil and Corn (gluten free, veggie rich). Serves 8

3 1/2 pounds green or yellow zucchini (10 medium), ends trimmed, thinly sliced lengthwise

1 3/4 teaspoons kosher salt, divided

3 tablespoons olive oil, divided

1/2 cup chopped shallot

2 garlic cloves, chopped

2 cups raw corn kernels (from 2 or 3 ears corn)

1 teaspoon fresh thyme leaves

15 ounces ricotta cheese

1 1/4 cups shredded parmesan cheese, divided

1 large egg, beaten to blend

1/4 cup chopped basil leaves

2 tablespoons chopped chives

1/4 teaspoon pepper

1 1/2 tablespoons butter, divided

Line 3 rimmed baking sheets with paper towels and arrange zucchini in a single layer on top. Sprinkle with 1 1/2 tsp. salt and set aside for 30 minutes. Meanwhile, heat a grill to medium (350° to 450°). Heat 1 tbsp. oil in a medium frying pan over medium heat. Add shallot and garlic and cook, stirring constantly, until beginning to brown, about 2 minutes. Add corn and thyme and cook until corn is just hot, 2 to 3 minutes. Transfer to a medium bowl. Stir in ricotta, half of parmesan, the egg, basil, chives, pepper, and remaining 1/4 tsp. salt. Preheat the oven to 375°. Press water out of zucchini with more paper towels and remove all paper towels from baking sheets. Brush zucchini all over with remaining 2 tbsp. oil. Grill half of zucchini, turning once, until grill marks appear, 2 to 4 minutes; transfer to rimmed baking sheets as cooked. Repeat with remaining zucchini. Butter bottom of a 9- by 13-in. baking dish with 1/2 tbsp. butter. Arrange a quarter of zucchini ribbons crosswise in the bottom of the dish, overlapping slightly. Evenly spread a third of corn-ricotta mixture over zucchini. Repeat the process 2 more times, ending with zucchini. Sprinkle remaining parmesan on top and dot with remaining 1 tbsp. butter. Bake until lasagna turns golden brown, about 45 minutes, rotating dish halfway through for even browning. Let rest 20 minutes before serving.

Make ahead: Through step 4, up to 1 day, chilled; bake about 55 minutes.

Apple Zucchini Muffins (Makes 16).

For the Muffins:

· 2 1/4 cups white whole wheat flour

· 3/4 cup dark brown sugar

· 1/2 teaspoon baking soda

· 1/2 teaspoon baking powder

· 1/2 teaspoon salt

· 1 teaspoon ground cinnamon

· 1/4 teaspoon ground allspice

· 1 cup buttermilk

· 1/4 cup unsweetened applesauce

· 1 tablespoon oil melted coconut oil, canola oil, or vegetable oil

· 1 large egg

· 1 teaspoon vanilla extract

· 1/2 cup grated apple I use Granny Smith

· 1/2 cup grated zucchini moisture slightly squeezed out

· 1 cup chopped peeled apple I use Granny Smith

For the Topping:

· 2 tablespoons turbinado sugar

· 1/4 teaspoon cinnamon

Instructions

1. Preheat the oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.

2. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.

3. To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.

4. Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

5. Note-these muffins freeze well.

CRISPY GNOCCHI WITH TOMATO AND RED ONION

Yield:4 servings

· 5 to 6 tablespoons extra-virgin olive oil

· 1(17-ounce) package shelf-stable (or frozen) potato gnocchi

· 1½pounds tomatoes (any variety)

· ½red onion, thinly sliced

· 1 tablespoon balsamic vinegar

· Kosher salt (such as Diamond Crystal) and black pepper

· Handful of chopped parsley, plus more for serving

· Handful of torn basil, plus more for serving

·

1. Step 1 Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.

2. Step 2 Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.

3. Step 3 When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.

4. Step 4 Top with more parsley and basil, and eat immediately or at room temperature.

Recipe Highlights from last season:

Hobak Jeon (Pan Fried Zucchini)

4 servings/20 minutes

Dipping sauce:

2 Tbs soy sauce

2 Tbs rice wine vinegar

1/2 tsp maple syrup

1/4 tsp Korean red chili flakes (gochugaru)

1/4 tsp sesame seeds

1 scallion,  trimmed and thinly sliced

For the zucchini:

3/4 lb zucchini cut into 1/2” thick rounds

1 tsp flour

1 large egg

1 Tb fish sauce

1 TB veg oil

Whisk dipping sauce ingredients together and set aside.

In a medium bowl,  toss the zucchini slices in flour until lightly coated.

In a separate bowl,  whisk together the egg and fish sauce,

In a medium skillet or sauté pan,  heat the vegetable oil over medium heat.  Working in batches to avoid overcrowding,  dip and coat the floured zucchini rounds in the egg mix then add to the skillet and cook until lightly browned,  about 3 minutes per side.  Use a spatula to transfer to a paper towel lined wire rack.  Serve hot or at room temp with dipping sauce.

 Mr Henny’s Eggplant (can do with zucchini)

Everytime I make this,  I am amazed at how easy and good it is.  I’ve actually never done it w/zukes,  but “they” say you can

2-3 small eggplants, trimmed and sliced in half lengthwise

4-6 tomatoes (depends on side,  halved horizontally)

1/2 c fresh grated parmesan

EVOO

1/4 c. chopped herbs—parsley, basil, thyme, tarragon, chives—whatever you have.

Salt and pepper.

Heat oven to 450.  In an oven proof pan large enough for your eggplant halves to fit snuggly but in a single layer,  pour a tablespoon of EVOO.

Lightly scored the eggplants and place skin down.   Brush the tops with EVOO,  salt and pepper to taste,  then scatter herbs over and top with 1/2 the parmesan.

Place the tomato halves cut side down—you want to loosely cover up the lower layer of stuff—and then bush with oil.  Sprinkle the remaining parmesan on top and bake for 30-45 minutes until tomato skins are starting to blacken and the eggplant is easily pierced with a fork.

This is great with rice or crusty bread,  hot cold or room temp.

Apple Zucchini Bundt with Crunchy Limoncello Glaze

Apple Zucchini Bundt Cake with Crunchy Limoncello Glaze is a perfect fall Bundt cake full of apples, zucchinis and fall spices. A great way to use up end of summer zucchini. The crunchy Limoncello just may be the best part!

Prep Time15minutes mins

Cook Time50minutes mins

Course: Dessert

Cuisine: American

Keyword: Bundt Cake, limoncello, zucchini

Servings: 1 large Bundt cake

Author: Lora

Ingredients

• CAKE
• 2 cups flour I used half whole wheat and half all-purpose
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 2 teaspoons ground cinnamon
• 1 teaspoon dried ground ginger
• 1 1/2 tablespoons finely chopped fresh rosemary
• 3 large eggs at room temperature
• 1 3/4 cups sugar
• 1 cup coconut oil or any mild flavored oil
• 2 teaspoons vanilla extract
• 2 1/2 cups finely grated zucchini
• 1 large apple I used Golden Delicious, peeled, cored and cut into small chunks
• GLAZE
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon Limoncello omit if needed and it will be fine
• 1/3 cup  granulated sugar
• 1 cup  powdered  sugar

Instructions

• CAKE
• Preheat the oven to 350ºF (180ºC). Grease a 10 cup (2.5bundt (or tube cake pawith non-stick baking spray. I have great results with Pam. You could also butter and dust with flour. Tap the pan to shake out the excess flour.
• Shred the zucchini and wring it together in a clean dish towel to get rid of the zucchini liquid. Set aside the zucchini.
• In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and rosemary. Set aside.
• In the bowl of a stand mixer with the paddle attachment on medium speed, beat the eggs, sugar, and oils until light and fluffy; approximately 3 minutes. Stop and scrape down the sides of the mixer; then add the vanilla.
• Add the in the dry ingredients a half a cup at a time scraping down the sides of the mixer bowl to make sure everything is incorporated then beat on medium speed for 30 seconds.
• Gently fold in the zucchini and apple.
• Scrape the batter into the prepared cake pan, smooth the top.
• Bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean.
• GLAZE
• Wait to make the glaze until the last few minutes of the cake baking. In a small bowl whisk together the lemon juice, granulated sugar, and powdered sugar. You have to wait to make the glaze until the last minute because it will get very thick.
• Let the cake cool for 10 minutes, then carefully invert it onto a cooling rack. Brush the glaze over the cake with a pastry brush and let the cake cool completely.

Notes

All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.

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