For the past couple of weeks, I’ve looked at the weather, and stared, dismally, at the thunderstorm clouds displayed next to every day of the week. It’s upsetting. We don’t mind working in the rain, it means getting to use all of our fun rain gear. The plants don’t mind either, and it means we use less water throughout the week. The part that’s hard about rain is not being able to till. It’s so heart-wrenching to look at a bed that once had vegetables, and is ready for new vegetables, if only we could till it in and get it planted.
Time really does fly when it’s raining all the time. I can’t believe it’s already July. We’ve seeded all of our fall cabbages and broccoli. I love broccoli, but don’t tell; I don’t like showing favorites among vegetables.
Let freedom ring,
Tomatoes are coming…
Zuccanoes (stuffed zucchini)
From Mollie Katzen’s Moosewood Cookbook
About 1¼ hours to prepare (including baking)
Yield: 4 to 6 servings
Preliminary: You’ll need 1½ cups of cooked rice
- 4 medium-sized zucchini (about 2 lbs.)
- 1 to 2 tbs. olive oil
- 1 ½ cups minced onion
- 1 tsp. salt
- ½ lb mushrooms, minced
- 6 medium cloves garlic, minced
- 1 ½ cups cooked rice (any kind)
- 1 ½ cups minced almonds or pecans, lightly toasted
- 3 tbs. fresh lemon juice
- Black pepper and cayenne, to taste
- A few pinches of freshly minced –or dried– herbs; Any combination of parsley, basil, dill, thyme, or marjoram
- 1 cup (packed) grated Swiss or cheddar cheese
- Cut the zucchini lengthwise down the middle. Use a smallish spoon to scoop out the insides, leaving a canoe with a ¼-inch shell. Mince the insides, and set everything aside.
- Heat the olive oil in a medium-sized skillet. Add the onion and salt and sauté over medium heat until the onion is soft (5 to 8 minutes).
- Add the minced zucchini innards and the mushrooms. Turn up the heat and cook for about 8 minutes, stirring, letting the liquid evaporate. Stir in the garlic and remove from heat.
- Stir in the rice and nuts, along with the lemon juice and season to taste with black pepper, cayenne, and the herbs of your choice.
- Preheat oven to 350. Fill the zucchini shells, top with cheese, and bake for 30 to 40 minutes, or until heated through. Serve hot.
This week’s share included:
- Salad mix
- 2 of Kale, Bok Choi, or Chard
- Turnips OR Beets
- 1 Purple Pepper!