Week Nine: August 8th Update
Updated: Aug 14, 2020
What a fantastic week. A helpful amount of rain and relatively cool daytime temperatures, it certainly makes our days a little more comfortable. Below are a few preparation ideas for items regularly found in our CSA shares, if you have any others that you'd like to share, we'd love to hear from you!
Kawartha Lakes Food Source Open House
This past week we attended the open house for the Kawartha Lakes Food Source's new location in Lindsay. It's a much bigger facility and will allow them to better help and serve the community. There were remarks made by the areas MP and MPP, as well as food source representatives. We're happy to see the food source receive the recognition and support it deserves!
For more information and pictures, check out their post from June:
Another Okra Idea
One of our CSA members recently wrote and told us about how she had prepared her Okra. We realize Okra is one of the less common and therefore more tricky items to work with, so this simple recipe may be something you wish to try, thanks Caryn!
Roasted Okra with Cherry Tomatoes
1. Preheat oven to 425.
2. Chop Okra into 3/4" pieces and put in a bowl. Add salt, pepper, olive oil, and about ten cherry tomatoes. Mix.
3. Add panko bread crumbs and mix again.
4. Roast in the oven for about 20 minutes.
Summer Squash (Zucchini) Ideas
As you may have noticed, we produce quite a bit of zucchini. They've been included in our CSA shares for the last several weeks and we've had plenty to give to the food bank too. Zucchini is great for stir fry, or making relishes, and even stuffing.
Savoury Zucchini Pie
A favourite around our home is a savoury zucchini pie. It's relatively quick and easy, and best of all, it keeps and freezes well. We'll make three at a time and freeze two. When we're busy and tired, we can take one out of the freezer, reheat, and have a great main course ready to go. The recipe is made substantially better when using fresh zucchini and fresh eggs. Below is a photo of the pie we'll be eating for dinner tonight.
Follow this link to check out the original recipe: Savoury Zucchini Pie
Unlike the pie, which we've enjoyed for a few years now, this recipe for zucchini fritters is quite new to us. There are surely various ways to "riff" on this idea but using the zucchini in this way is another interesting way to make use of such an abundant crop.
Grate about 3 cups of zucchini into a bowl.
Slice onion, garlic, parsley, and dill and add to the bowl.
Season with pepper and salt and mix for a few minutes until the ingredients are well incorporated.
In another bowl, whisk 5 eggs and about 1/3 cup of flour.
Add the egg and flour mixture to the zucchini bowl and mix well.
Heat oil in a large pan and spoon the fritter mixture into the pan, trying for a few minutes on each side, until golden.
Remove from pan with tongs and let fritters rest on a paper towel to reduce excess oil.
This Week's Share
Summer Squash (a.k.a. Zucchini)
... and more!