This Week in Veggies (and some ideas for what you might do with them)

I love to eat, particularly in this season of abundance. There’s nothing more satisfying after a hard day’s work than sitting down and replentishing body and soul with a delicious meal. As I dig in, I often think about each ingredient that I’m eating and the journey it has taken before entering my body. During these summer months, I can trace the history of most of the vegetables on my plate in my memory, from the glossy pages of the seed catalog to the first tiny sprouts on my porch to the plants tucked into the earth and tended by my own hands or those of family and friends. Fresh from the fields, the energy of the sun and the earth still pulsing within it, this food is alive and I feel my own life and energy renewed as I eat it.

Diane at the Richland Market

Diane at the Richland Market

What I don’t love to do during the hot summer months is to spend much time in the kitchen. My summer recipes must be quick, simple, and make good use of the produce I’m bringing in each week from the fields. Some of the items we’re harvesting for shares, market, and individual orders this week include: green and golden zucchini, bell peppers, jalapenos, tomatoes, cucumbers, basil, dill, and possibly some kale and/or chard. And below are two of my favorite ways to enjoy these veggies. Happy eating!

Tomato, Cucumber, Feta Salad

Ingredients: Tomato, Cucumber, Feta Cheese, Your Favorite Fresh Herb (chopped)

Chop cucumber and tomato into bite-sized pieces. Mix together in bowl with crumbled feta cheese and your favorite fresh herb. Mine is basil, but dill and cilantro can also be nice.

Zucchini Quesadillas

Ingredients: 1 Jalapeno Pepper, 1 Sweet Pepper, 1 Onion, 1 Zucchini, Oil (for sauteing), Grated Cheese, Tortilla or Flatbread. Optional: Chopped Tomato, Cilantro.

Slice sweet pepper, onion, and zucchini into long 1/4 inch thick strips. Set aside. Finely dice the jalapeno. If you like more heat, leave in the seeds and ribs. If you like less spicy food, remove them, since they are the hottest part of the pepper. In a large saute pan, heat oil at just under medium heat, then add the diced jalapeno. Stir for a few seconds so that the oil becomes well flavored by the pepper. Add onions, sweet pepper, and zucchini strips. Stir or toss to coat with oil and saute until just tender.

In a separate pan, heat the tortilla or flatbread on low or medium-low heat. You can turn it once or twice to get both sides nice and hot. Place grated cheese in a strip down the middle, then add your veggie strips on top of the cheese, fold the tortilla over everything and heat until cheese melts. Before eating, add diced tomato and cilantro, if desired.



About Harvest of Joy Farm LLC

At Harvest of Joy Farm LLC we seek to develop, practice, and share farming systems that mirror the resilience, diversity, and self-sufficiency of a healthy biotic community.
This entry was posted in Cilantro, Cucumber, Jalapeno Peppers, Recipes, Sweet Peppers, Tomato, Zucchini. Bookmark the permalink.

4 Responses to This Week in Veggies (and some ideas for what you might do with them)

  1. jeff moord says:

    Amy, thank you for your considerate suggestions for the use of the harvest……I like the detail and the kindness that is prevelant in the recipe….Jeff

  2. Seth Knox says:

    Amy, we made the quesadillas for dinner and they were delicious!

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