Teddy is still home for summer break while Margrethe and Oliver have started school again. He is not quite happy with the situation but he is making the best of it: joining us in the fields and participating in Green Heron Summer Camp when it is at the farm. Most of the time he is entertaining and brings much laughter to the fields. Sometimes he is a great help and then there are the times when he is climbing all over you as you try and weed.
This week's pick list:
- Carrots
- Turnips
- Radish
- Shelling peas
- Summer squash
- Cucumbers
- Fennel
- Leeks
- Lettuce
- Beets
- Kale
- Collards
- Chard
- Cabbage
- Spinach
- Spring onions
- Kohlrabi
- Parsley, Basil, Cilantro, and Dill
- Strawberries
Zucchini Butter, from food52.com
- 2 pounds zucchini or assorted summer squash (feel free to use less or add extra -- cooking times will vary)
- 1/4 cup olive oil or butter
- 2 minced onions, garlic, or combination of both
- Salt and pepper
Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.
In a deep skillet, heat the olive oil/butter. Sauté the onions or garlic briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the butter for added flavor -- you can splash in a little water to help deglaze the pan.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.
Enjoy on toast, or as a side dish all summer long! Feel free to add herbs and spices you enjoy!
