My weekly farm boxes are getting bigger and heavier! As summer squash and root vegetables start to ripen I’m going to need to get myself a pack mule (or just take my teenagers so they can carry the load)! My CSA box for week five included lettuce, kale, beets, NINE (!) zucchini, three cucumbers, blueberries, green beans, cabbage, and japanese eggplant. My new favorite breakfast has become sautéed mixed veggies with scrambled eggs. This uses up a lot of veggies, but there are still plenty left!
While I’ve never been a huge fan of squash in general, I’m starting to like it more and more, which is a good thing, since it seems to be a plentiful ingredient in my weekly mystery boxes. I’ve come to really enjoy zucchini, mostly because it’s just so darn versatile! It’s got a very mild flavor of its own, which makes it perfect for cooking with other things with stronger flavors. It just takes on the taste of whatever you cook it with. By cooking these in “boat” form instead of chopping them up, the zucchini stays nice and firm and absorbs all the yummy tastes of whatever you stuff it with. I had some salami on its last legs and wonderful feta and those big flavors paired so nicely with the more mild zucchini. You could stuff yours with whatever meats, veggies and/or cheeses you have on hand or try this combo. I made a nice creamy polenta to go with it. You can keep it plain and simple, or mix in a bunch of fresh herbs and veggies to bump up the flavor.
3-4 zucchini, cut in half lengthwise
1/4 cup chopped salami or pepperoni
1/4 cup chopped feta
1/4 cup chopped tomatoes
Salt & pepper
Cut eat zucchini in half, lengthwise. Scoop out some of the seeds, making a boat to hold the filling. Chop up some or all of the scooped zucchini. Put in a small bowl with salami, feta and tomatoes and lightly mix. Heap the filling into the zucchini boats. Sprinkle with a bit of salt & pepper. Bake at 375˚ for 10-15 minutes, until zucchini is tender.
1 cup dry polenta
1 clove garlic
1/2 cup mushrooms
1/4 cup red onion
1/4 cup fresh herbs, chopped fine (I used a mixture of chives, parsley, basil & thyme)
1/4 cup parmesan cheese
2 tbsp. butter
Salt & pepper
Bring 3 cups of water to a boil. Add polenta. Turn heat down to low and cover. Cook 5-10 minutes until liquid is absorbed. While polenta is cooking, saute onion, garlic and mushrooms in another pan. Remove polenta from heat and stir in mushroom mixture, herbs, cheese, butter and salt & pepper. Mix well. Serve immediately.
Note: After cooling, polenta will solidify into a block, which you can then slice and pan fry or bake or broil. I usually save the leftovers and pan fry it with eggs for breakfast.