Summer Zucchini Pizza

Posted on July 23, 2014 by sarahvbowling

Making homemade pizza is one of my favorite things, so when I saw the “Zucchini and Corn Pizza” in Real Simple’s “10 Things to Do with Zucchini” article, I jumped on it. It is fairly simple, so you can really make it your own. M prefers meat to be involved in all meals, so we threw some prosciutto on, topped with arugula and drizzled balsamic glaze in addition to the original recipe. I usually like to use Trader Joe’s pizza dough, but didn’t make a trip there this week, so opted for the Pillsbury thin crust. You simply bake the crust for 5 minutes, throw on the toppings and bake for another 15. Easy summer dinner – Yum!

xoxo

-s

Farm Share: 8/20/2013 and Ratatouille

Posted on August 22, 2013 by Hannah Hanley

This week’s farm share pickup from Terry’s Berries included: chard, lettuce, cucumbers, summer squash, baby roma tomatoes, a purple bell pepper, olives, peaches, apples, and an eggplant.

Every week the Terry’s Berries team sends an email with what’s happening on the farm, expected items, and a couple of recipes. The amount of squash rolling in is pretty incredible right now (my parent’s plant has gone rogue and is seriously over producing. She keeps joking about leaving the plants on her neighbor’s doorsteps and I legit can’t tell if she’s joking). My mom was really excited to try the ratatouille recipe from the newsletter. It looked different then what I pictured from the movie, but came out delicious! We used roasted chicken mozzarella ravioli from Costco for the pasta.

Ratatouille Bake
Adapted from Rolling Prairie Cookbook

3 tbsp olive oil
3 to 5 cloves
1 medium onion, chopped
2 cups eggplant, diced
2 cups zucchini, or other summer squash, diced half inch or so
1 large bell pepper, diced
2-3 cups fresh tomatoes, chopped
2 tbsp parsley (we used dry)
2-4 tbsp chopped fresh basil
Salt and pepper to taste
8-10 oz package frozen filled tortellini or ravioli
4 ounces Mozzarella cheese, grated

Heat oil in heavy skillet over medium heat. Add garlic, onions, and eggplant and saute for several minutes, stirring constantly. Add zucchini, pepper, tomatoes, parsley, basil, salt and pepper. Stir well and cook over medium heat several minutes more. Reduce heat to simmer and allow to cook until vegetables are tender and flavors are well blended, about 30 minutes. While vegetable are simmering, cook pasta according to package directions. Drain well. Lightly oil a large casserole and line bottom with cooked pasta. Cover with hot ratatouille. Top with grated cheese. Broil until nicely brown on top. Serves 6.

Enjoy!

-h

P.S. Learn about our farm share here.

Farm Share: 7/23/2013

Posted on July 24, 2013 by Hannah Hanley

It is full on summer growing season right now, and the farm share is showing the fruits of the Terry’s Berries team’s labor. This week’s share included: kale, lettuce, red potatoes, kohlrabi, summer squash, zucchini, a walla walla sweet onion, pluots, bing cherries, and 3 full pints of raspberries. I promptly took the raspberries to our neighbors because my parent’s bushes are super full and I already have bags of them in my freezer.

I still have some squash left over from last week so I know I need to get to gettin’ and use it up. This Herbed Squash Salad Recipe looks delish and healthy. I am seriously loving the Martha Stewart site – you just pick your produce and click through a ton of different recipes using the ingredient. It’s clean, simple, and easy to navigate.

Eat well!

-h

P.S. Check out week 1 for more info on our farm share!

Farm Share: Week 6

Posted on June 19, 2013 by Hannah Hanley

The second week of summer share: broccoli, spinach, scallions (green onions), carrots, kale, lettuce, frozen blueberries and Rainier cherries!

I love Rainier cherries soooo much. On the menu this week? Lots of salads! My mom is making a chicken caesar romaine situation for a bridal shower we are hosting on Saturday, so she took the scallions. Speaking of scallions, my friend Allie posted on FB this week that she has to relearn that scallions are not a kind of seafood once a month. I had to LOL, because I do the same thing.

Have you guys seen this Martha Stewart seasonal produce guide? Love. Probably going to have to make that Warm Spinach Salad with Bacon this week with some tweaks of course like adding hard boiled egg and losing the pecans.

Want to learn more about our farm share?

-h

Farm Share Week 5

Posted on June 13, 2013 by Hannah Hanley

This week’s farm share included: lettuce, baby turnips, carrots, apples, spinach, Swiss chard, green garlic, an onion and more strawberries!

We don’t have any major plans this weekend which I’m excited about. We’ll be getting ready for my future sister-in-law’s bridal shower that S and I are helping host.

Low-key weekends mean there is plenty of time for homemade pizza, so I’m thinking I’ll make this using the Swiss chard from our share using the green garlic.

My friend Lindsey came over early in the week to catch up and we made a delicious grilled salmon meal. I’m still working on the leftover including spinach salads for lunch.

-h

See week 1, 2, 3, and 4 for more information on our Terry’s Berries Farm Share.

Farm Share: Week 4

Posted on June 4, 2013 by Hannah Hanley

Woo hoo! It is officially the first week of summer share from Terry’s Berries in Puyallup.

The first couple of summer shares include crossover between spring produce and the beginning of summer goods. This week we received: broccolini, spinach, kale, green garlic, lettuce, radishes, apples, and strawberries! We also purchased some ground cherry plants, which I’m super excited about!

When my mom came in with our haul she was beaming with excitement about STRAWBERRIES! The first of the season, they were still warm from sitting on the bushes in the sun. They are so sweet, juicy, and FULL of flavor. She said I was lucky they even made it the two miles from the farm to the office without her eating them all. I saved R a couple for when he gets home from work, it took some serious self control, because MAN, they are good.

Pretty much everything I have planted lately Judge has eaten including 4 established lettuce plants last week, nipped right to the ground, a spaghetti squash plant that was apparently talking smack or something to him. 5 primroses in early March and about 50 bulbs. I so thoughtfully planted the lily, daffodil, and tulip bulbs and then Judge dug them all up, gathered them, and brought them to his bed. I hastily threw them back in the ground after, so we’ll see what happens next spring. He stayed away from the mint, thyme, jalapeno, and tomato plants, so hopefully he will do the same for my new ground cherries.

Anyways, this week on the menu will be spinach/berry smoothies in the mornings. Lots of salads for lunches. And crispy broccolini for dinner at least one night!

Crispy Broccolini

– Preheat oven to 375 degrees.
– Trim ends and any tough parts off broccolini.
– Toss with olive oil, a splash of lemon juice, salt, and pepper in a bowl. Should be enough to coat and brighten the green color.
– Spread on baking sheet and cook for 20-25 minutes or until crispy on the outside but stems are soft on the inside. Shake the pan about half way through to prevent from browning or sticking.
– Sprinkle a little shredded or shaved parmesan on top and enjoy!

-h

Read week one, two, or three.

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