>Summer Week 9 (Broccoli, Zucchini, Squash Blossoms)

>THIS WEEK’S SUBSCRIBER MENU:
• Broccoli
• Zucchini
• Carrots
• Salad Onions or Garlic
• Lemon Basil
• Choice of: Squash Blossoms, Beets, Various Greens, or Other Herbs

FRUIT SHARES:
Santa Rosa Plums from Razey Orchards in Naches, and Wild Blackberries
Peaches next week!

U-PICK THIS WEEK:
Sorry, there is no u-pick this week.

COMING SOON:
Radishes
Cabbage
Green Beans
Spinach

We’re wrapping up most of our winter planting this week. All that will be left after tomorrow are winter radishes, turnips, spinach, and arugula. And some lettuces. Life is still chaotic. Sorry about the mess around the farm.

To add to the chaos, we will be butchering fryers in another week or two. We don’t have a lot, but we do have about 40 more than we need. Many of them are large–my guess is that they will be 5-7 pound roasters, not small fryers. We will be charging $4.50 per pound, dressed. (The market price for fryers is $5.50 per pound.) We will also be butchering our old laying hens in early September for use as stewing hens. They will be $10 each, regardless of weight. Please let me know if you are interested in any of these birds and I will put you on our list.

BROCCOLI WITH ASIAN STYLE DRESSING
1 medium head Broccoli
1/2 cup Rice Wine Vinegar
3 tbsp. Peanut Oil
2 tbsp. Soy Sauce
1 tsp. Grated Fresh Ginger
1/2 tsp. Minced Garlic
1/2 tsp. Toasted Sesame Oil
1/2 tsp. Hot Chili Oil (optional)

1. Separate the florets from the stalk and break into smaller florets. Cut the stalk into 1-inch lengths and then into matchstick-size strips.

2. Place the broccoli in a steamer basket set over 1 1/2 inches boiling water and cover. Steam for 5 minutes. Transfer the broccoli to a bowl.

3. Combine the remaining ingredients in a small bowl and stir until well combined. Pour the dressing over the broccoli and mix well.

SAUTEED BABY ZUCCHINI WITH SQUASH BLOSSOMS AND LEMON BASIL
Squash blossoms are extremely perishable; it’s best to use them the day you buy them.
serving size

3 tablespoons butter, divided
1 pound baby zucchini, halved lengthwise, each half cut lengthwise into 3 wedges
1 1/2 teaspoons chopped fresh lemon basil or regular basil
Sea Salt
18 zucchini squash blossoms*

1. Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat.

2. Add zucchini; sauté until crisp-tender, about 2 minutes. Stir in basil. Season with fleur de sel. Transfer to plate.

3. Melt remaining 2 tablespoons butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side.

4. Arrange atop zucchini and serve.

FARMERS’ MARKET FETTUCCINE

2 tbsp extra-virgin olive oil
3 cloves garlic, peeled and chopped
1/2 tsp ground fennel seed
1/4 cup white wine vinegar
2 1/2 lb fresh ripe tomatoes, seeded and roughly chopped (or one 28-oz can plum tomatoes)
12 oz fresh fettuccine (or dry pasta)
3 small zucchini, julienned
12 fresh squash blossoms, trimmed well at the base (or 2 cups fresh green beans, trimmed)
1 1/2 cups packed baby spinach, cleaned and torn into bite-sized pieces
2 tbsp roughly chopped fresh basil

1. Bring a large pot of salted water to a boil.

2. Warm oil in a skillet over medium-low heat. Add garlic and cook 1 minute or until translucent and fragrant. Add fennel and cook 1 to 2 minutes. Pour in vinegar, increase heat to medium-high and cook until very little liquid is left. Stir in tomatoes with their juices.

3. Reduce heat to low, cover and simmer about 10 minutes (if using canned tomatoes, simmer uncovered, breaking them up with a wooden spoon). While sauce is simmering, add pasta to boiling water and cook according to package directions.

4. Season sauce with salt and pepper, add zucchini and cook 5 minutes. Add squash blossoms and spinach and cook until just wilted, about 3 minutes; remove from heat and stir in basil.

5. Drain pasta, add to sauce in skillet and mix well.

CHEESE-STUFFED SQUASH BLOSSOMS WITH SHAVED BABY SQUASH AND TOASTED PUMPKIN SEEDS
(Three Generations of Squash)

For squash blossoms
3 cups small cherry tomatoes (1 lb; preferably Sungold), halved lengthwise
2 teaspoons olive oil
3 oz mild fresh goat cheese (6 tablespoons) at room temperature
1 tablespoon heavy cream
2 tablespoons chopped green (hulled) pumpkin seeds, toasted until they puff
1/4 cup chopped fresh basil (preferably Thai)
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
12 male squash blossoms with stems (not with baby zucchini), stems trimmed to 1 inch

For vinaigrette and shaved squash
1 tablespoon rice vinegar (not seasoned)
1 tablespoon minced shallot
2 tablespoons mild extra-virgin olive oil
1/8 teaspoon black pepper
3/4 teaspoon kosher salt
1 lb assorted baby summer squash, stems discarded

For tempura batter and frying
6 cups vegetable oil (preferably canola or grapeseed)
1 cup all-purpose flour
1/2 teaspoon kosher salt
1 cup chilled sparkling water

For topping
2 tablespoons green (hulled) pumpkin seeds, toasted until they puff
1/3 cup small basil leaves (preferably Thai) or sliced larger leaves

Stuff squash blossoms:
1. Preheat oven to 250°F.

2. Toss tomatoes with oil and arrange, cut sides up, in 1 layer in a shallow (1-inch-deep) baking pan. Bake in middle of oven until slightly shriveled but not completely dried or browned, about 1 1/4 hours. Transfer pan to a rack to cool.

3. Stir together goat cheese, cream, pumpkin seeds, basil, salt, and pepper in a bowl and fold in half of oven-dried tomatoes.
Spoon 1 rounded tablespoon of this filling into each blossom and twist ends of petals gently to close. Chill, covered, until ready to fry.

Prepare vinaigrette and shaved squash:
1. Purée vinegar, shallot, oil, pepper, and salt in a blender until smooth and emulsified.

2. Slice squash paper-thin (lengthwise) using slicer, then overlap squash slices decoratively on 4 plates to cover surface.

Make tempura batter and fry blossoms:
1. Heat 2 inches of oil in a 3-quart saucepan to 350°F on thermometer.

2. Set a bowl in a larger bowl of ice and cold water, then whisk together flour and salt in smaller bowl. Then whisk in sparkling water until combined well.

3. Working in batches of 3, coat blossoms in batter, lifting each out by its stem and letting excess drip off, then fry, turning, until batter is crisp (it will not brown), 1 to 1 1/2 minutes. Transfer blossoms as fried with a slotted spoon to paper towels, drain, then season with salt.

Assemble plates:
Drizzle vinaigrette over squash slices, then arrange 3 fried blossoms in middle of each plate. Sprinkle remaining oven-dried tomatoes, pumpkin seeds, and basil around blossoms and season with salt and pepper.