Michelle did our pick up at the Farm on Saturday and her comment is “We’re definitely at peak season!” Vegetables are rolling in on all sides and we even got 10 lbs of tomatoes per share–twice what we got last week! This feels like the peak, but actually, previous years’ experience tells us that this is just the “new normal” — we’ll be rejoicing in this bounty for essentially the rest of the season, if you can believe it. When I was at the Farm last Wednesday we were needing some rain to sustain the chard and other leafy vegetables. It started raining just as we were leaving, so we can hope that the farm got the rain it needed!
Griddle-master Matt hard at work on the zucchini fritters
In the Kitchen, our ambitious menus bring out the best in our hard-working crew. I finally remembered to take some pictures of the action so you can see what we were doing to bring you last week’s treats. This week we’re planning a stuffed-vegetable theme. We’ve been getting beautiful green peppers for weeks, but this is our big chance to show them off in a Moosewood favorite, Stuffed Peppers Mexicana. More (and more and more) after the jump.
Michelle brought this beautiful harvest from the farm:
3 heads lettuce
4 sweet peppers
1 bunch parsley
1 watermelon or 1 cantelope
Kirt grating zucchini
4 ears corn
5 summer squash
1.5 lbs kale
3 hot peppers
6 tips basil
10 lbs tomatoes
And so, our Menu Plan is:
Stuffed Peppers Mexicana – this scrumptious filling features lots of summertime vegetables as well as tempeh. This recipe comes from our old standby, Moosewood Restaurant Cooks for a Crowd
Michelle’s Stuffed Tomatoes – Michelle’s recipe features cottage cheese and more for amazing flavor.
Tubbing potato salad for distribution
August Soup – Inspired by these tomatoes and herbs, we’re working with a recipe from the Community Farm of Ann Arbor Cookbook to bring you a soup that will be delicious hot OR cold!
Roasted Summer Squash with Garlic – We made this “fan favorite” for the omnivores on Friday and one person who took them home is already raving about the flavor. Sometimes simple is best–when you’ve got such great ingredients!
Holler Fest Lettuce Salad – This lettuce salad is named in
Pizza!!
honor of the music festival happening at Frog Holler Farm this weekend. Mark your calendar and take your salad!
Everyone will also be getting watermelon and a fresh tomato.
