OMG! This is my next “Farm Favorite”! We made this the other night & it was Delicious! It even tasted great when we reheated it for lunch the next day. You’ll never have to wonder what to do with those Patty pan squash ever again. Enjoy!
Stuffed Patty Pan Squash
• 6 Medium Patty Pan Squash
• 1/2 C. Diced Onion
• 6 Slices Killam & Bassette Bacon
• Salt & Pepper
•1/4 C. Parmesan Cheese
•1 1/2 C. Bread Crumbs
Preheat oven to 350o. Bring one inch of water to a boil in a saucepan and add squash. Cover & cook for 10 min. Drain & slice off the top stem of the squash. Carefully scoop out the centers of the squash & save for later. Cook bacon on in the oven & reserve grease. Chop reserved squash & tops & place in a frying pan in bacon grease along with the onion. Remove skillet from heat & stir in breadcrumbs, chopped bacon & parmesan cheese. Season with salt & pepper & stuff squash. Place in a baking dish & cook covered for 15 minutes or until heated through.
What a phenomenal evening at our first “Fresh Farm Fundraiser Clambake Dinner”! Everyone had a phenomenal time and we raised over $1,500 for the Judy Lynch Memorial Scholarship Fund. Thank you to everyone who made this evening such a success! A special “Thank You” goes out to Lynn Damon Photography, South Side Wines, SoG Coffee Roasters, Harpos Bakery, and Ginger & Pickles Cookies/Catering. We GREATLY appreciate it! We could not have done it without you – family, friends, employees, & customers!
Thanks so much to Holly Sunshine for this delicious looking photos of this week’s CSA share. Here are a couple of recipe’s for the crops.
Recipe from a CSA member – Jen W.:
Took the Bok choy & snap peas from our CSA and sautéed them up with shrimp, shiitakes & garlic in sesame oil, with a little crushed red pepper; made lo mein for the kiddos. Satisfied bellies here! Sounds yummy. Can’t wait to try it!!! Thanks Jen!
Spicy Bok Choy with Garlic Sauce
•1lb Bok Choy
•1 Tbsp Vegetable Oil
•1 Tbsp Sesame Oil
•1/4 C. Water
•1 tsp Fresh, Grated Ginger Root
•1 Tbsp Oyster Sauce
•2 Cloves Minced Garlic
•1 Tbsp Light Soy Sauce
•1 Tbsp Brown Sugar
•1/8 tsp Crushed, Red Pepper Flakes (optional)Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside. In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside. Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Cut radishes into halves; cut any large radishes into quarters. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt. Roast in the preheated oven until tender but firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice.