As I walk the fields each week, I marvel at how the plants grow, in fits and spurts, just like my children. Sometimes it feels as if they will never mature and then one day in an instant they are ready to be picked. Each year here the growth patterns have been varied, but there is also a general rhythm that I understand more clearly as time passes.
This week's pick list:
- Lettuce
- Summer Squash
- Kale
- Collard
- Chard
- Kohlrabi
- Scallions
- Turnip
- Radish
- Carrots
- Potatoes
- Peas
- Leeks
- Tokyo Bekana
- Spring onions
- Parsley and Basil
- Strawberries
- Pick your own flowers
Zucchini Lasagna, adapted from ohsweetbasil.com
- 6 Zucchini, sliced
- 1 heaping cup of cottage cheese
- 4 cups mozzarella cheese, shredded
- 6 teaspoons Parmesan cheese
Sauce
- 1 lb 60% ground chuck mixed with 40% ground brisket** optional
- 1 tablespoon butter
- 1 teaspoon olive oil
- ½ cup onion, minced
- 1 large clove of garlic, minced
- 1 (6 ounce) can of tomato paste
- 3 (15 ounce) can of good quality diced tomatoes
- large handful each of parsley and basil, chopped
- 3 shakes of red pepper flakes
- ⅓ cup parmesan cheese
- salt and pepper to taste
Heat the oven to 375 degrees.
Place a sauce pot on a medium high burner and add the meat, with the olive oil and butter. If skipping the meat jump right to the next step. Cook the meat, stirring occasionally until almost brown and add the onion, peppers and garlic. Cook until tender, about 2 minutes and add the remaining ingredients. Stir to combine and allow to simmer for 10 minutes. Remove from the heat.
To assemble:
Place ½ cup of the sauce on the bottom of a 9x13" baking pan and spread it out adding a little more if needed. The pan should not be entirely covered. Line the pan with zucchini and top with a heaping ⅓ cup of cottage cheese, using the back of a spoon to spread it out. Add ¾ cup of the sauce and spread it out carefully. Sprinkle with 1 cup of mozzarella and 2 teaspoons of parmesan cheese. Repeat the layers two more times ending with sauce and the two cheeses. Spray a little foil with cooking spray and place over the lasagna. Bake for 30 minutes, remove the foil and bake for an additional 10 minutes or until beginning to turn golden. Allow to cool for 5-10 minutes and then serve.