Marta's Garden Marinera/RBB

Hi all,

In boxes, this week: tomatoes, squash (summer and butternut), green beans, bell peppers, hot peppers, onions.

Recipe of the week?

Marta's Garden Marinera

15-18 medium tomatoes, blanched, skinned and roughly chopped
1/2 cup sun-dried tomatoes, chopped

1-2 Summer squash or zucchini, chopped
4-6 Bell peppers, chopped
3 onions, chopped
5-7 cloves of garlic, chopped

1 tablespoon+ medium grade safflower oil

2 tablespoons dried basil
1 tablespoon granulated garlic
1 tablespoon oregano

salt and pepper, to taste

2 lbs. ground beef, lightly salted, cooked and crumbled (optional)

Place the tomatoes in a large sauce pot, heat over medium-low heat until they begin breaking down. Blend to smooth texture with a stick blender or by putting them in batches in a regular blender. Stir in the sun-dried tomatoes and continue to simmer gently as you prep other ingredients.

In a large skillet, saute chopped squash, peppers, onion, and garlic in safflower oil. As things soften and become translucent, add basil, granulated garlic, and oregano. Salt and pepper to taste. When the herbs and the granulated garlic seem to have absorbed a sufficient amount of oil (the kitchen will smell fantastic at this point), scrape the entire contents of the skillet into the sauce pot with the tomato base.

Add ground beef if using.

Simmer for 30-60 minutes to allow flavors to blend and sauce to thicken. Season with salt and pepper to taste. Makes 4-5 quarts of sauce.

As for food world news? Columbia's Second Annual Roots, Blues & BBQ Festival seems to have been a smashing success. See the website below for more details:

http://www.rootsnbluesnbbq.com

See you next week!
;-)M

News from the Farm

Hi all,

Food World news straight from Dan at the farm this week:

"We have been transplanting strawberry beds, garlic and sowing buckwheat to start putting the gardens to bed of the fall. Lots of peppers, few tomatoes, winter squash, yellow squash and zucchini maybe some small pumpkins soon. Daikon radishes and some cabbages are creeping up and should be ready soon! Lots of toads and crickets appearing as one likes the other lots! You can guess which one! Ribett, ribett!!"

As for a recipe? One of my favorite cookbook sources now has a delicious website as well. Check out this week's recipe (Spicy Mexican Squash Stew--works with any hard squash) at The Moosewood Restaurant online:

http://www.moosewoodrestaurant.com/recipes.html

See you next week!
;-)M

Forgotten Summer Classic

Hi all,

I'm all out of time and ideas this week, so I went spelunking around online to find a recipe to share. Did not imagine I would find something so resonant out there in cyberspace, but finding this gem took me immediately back to my childhood: fried zucchini. Can't believe I'd forgotten how magical the combination of crispy breading and tender squash can be. Can't believe I've never attempted to make it myself. I think I'll be remedying that oversight this week.

Here's the recipe:

http://allrecipes.com/Recipe/Sweet-Fried-Summer-Squash/Detail.aspx

In boxes this week, lots more squash, hot peppers, wax peppers, eggplant, and cucumbers.

In Food World news, Slow Food Katy Trail will hold a Harvest meal at Chert Hollow Farm on Wednesday, September 16. The all-vegetarian meal will feature foods grown and prepared on the premises, including Hoppin' John, corn bread, greens, tomatoes and okra. Suggested donation of $15/diner. Limited seating. Contact Bernadette Dryden for more information: slowfoodkatytrail@yahoo.com.

Another Squash Idea (really!)

Hi all,

While we have stored a fair amount of the squash that's come rolling in this summer, it's nice to enjoy it fresh as well. Here's one of my favorite squash sides. Add cheese, tofu or more nuts for a quick vegetarian entree.

Nutty Squash Pasta

Two small to medium zucchinis or yellow summer squashes, roughly chopped
1/2 cup+ cashews, roasted and salted to taste
1/4 cup+ High-quality extra virgin olive oil
8+ ounces of dry pasta (gluten free if desired), cooked per package directions
1/4 teaspoon red pepper flakes (optional)

Saute the chopped squash in the olive oil until tender. Add the red pepper flakes, if using, for the last minute of cooking time. Turn off the heat and toss with cashews. Serve over pasta. Serves two as an entree, four as a side dish.

In food-world news, the local Slow Food Time for Lunch Eat-In will happen here in Columbia at 4pm on Monday, September 7th at the Ragtag Cinema. Contact Bernadette Dryden for more information: buonappetito@centurytel.net.

See you next week!
;-)M