Another hot, busy week here in the gardens. The last of the sugar snaps are harvested and will be in your share this week. The Romanesco zucchini is going crazy and the yellow summer squash is starting to produce nicely. We harvested the first few cucumbers and beans…not quite enough for this week’s share, but definitely will be in next week’s. The tomatoes and peppers are really slow this year. I have talked with other growers and we all seem to be complaining. I think it is because of the temperature fluctuations. Extreme heat, then cool nights, and then we had that cold snap a week ago. The grasshoppers aren’t doing the damage yet that they did last year, but with this heat who knows how long that will last! The garden seems to be pretty bug free so far….keeping my fingers crossed that it stays that way.
Besides the peas, this week your share will contain cabbage, oakleaf lettuce, radish, zucchini, kale or swiss chard, fresh white onions, and, of course some herbs.
I am asked quite often why I am so passionate about growing good food. I used to think it was just about the taste of homegrown veggies….they just taste so much better. But over the years I have come to realize that there is a deep connection within us with all things from nature. Food reconnects us with nature and from there to our spirit. When food has been grown with care and attention, we are drawn to it…we can tell. We recognize it. When we can talk to the people who grow our food and share our experiences, we are drawn more deeply into ourselves and the connection we all have with each other and nature. I recently saw a sign that said “Food is love made visible.” For me, it is not going too far to say that love is the driving force behind the resurgence of passion for local food over the last few years. When love reveals itself as food, we respond.
Zucchini Pizza Boats
Yield: 12 boats, about 6 servings
6 small zucchini
1 Tbsp olive oil
1 clove garlic, finely minced
1 cup marinara sauce
1 ½ cups shredded mozzarella cheese
1/3 cup finely shredded parmesan cheese
¼ red onion, sliced
¼ cup kalamata olives, chopped
½ cup cherry tomatoes, sliced
2 tablespoons fresh basil chiffonade
1/2 cup mini pepperoni slices
2 Tbsp chopped fresh oregano
Salt and freshly ground black pepper
Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or a Silpat liner, set aside.
Cut each zucchini into halves through the length (if they don’t lye flat trim a thin portion from bottoms so that they will lye mostly flat. Pat insides dry with paper towels (cut portion). Align on prepared baking sheet. In a bowl, stir together olive oil and garlic then brush lightly over tops of zucchini. Sprinkle with salt and pepper to taste then brush a slightly heaping 1 Tbsp marinara sauce over each zucchini, leaving a small rim near edges uncoated. Sprinkle tops evenly with mozzarella cheese then with Parmesan cheese. Top with tomatoes, olives and pepperoni slices (placing them more near centers as the cheese will melt and spread). Bake in preheated oven 12 – 18 minutes (bake time will vary depending on how thick your zucchini are and how crisp/tender you want them).
Remove from oven and sprinkle with the fresh herbs. Serve warm.
Just a friendly reminder to let me know ahead of time if you are not going to be able to come and pick up your order, as I do not have room in my coolers to store any extra produce. Three boxes this week were not picked up, so they were given to my neighbors.