Stuffed Patty Pan Squash Recipe

Ingredients:

4 Medium-sized patty pan squash

4 scallions, chopped, white and green parts separated

1 shredded carrot

6 cloves green garlic or 3 cloves aged (regular) garlic, minced

1/3 C crushed almonds

1/3 C creme fraiche, butter milk or plain yogurt

4 T shredded cheddar cheese

Salt and pepper to taste

4 T olive oil

Method:

Preheat oven to 375. Wash and trim both ends off of each squash. Stem for about 15 minutes, until middles can be pierced deeply with a fork. Set aside to cool. When they are cool enough to handle scoop out enough of each squash to make a nice deep cup, without going through the other side. Drain and chop squash innards. Coat a baking dish with olive oil and arrange squash cups in it. Saute white of the scallions and garlic until transparent. Add carrot, chopped squash, salt and pepper. When carrot is bright orange, add the almonds. Turn off heat and add creme fraiche. Stir to combine. Fill each squash cup to slightly over flowing and bake for 25-30 minutes. Add shredded cheese to the top of each and bake for another 5 minutes to allow cheese to melt.

Meal Plan: July 17 - 23

Sunday:

Stuffed Patty Pan Squash, Coleslaw and Barbecue Chicken (made with last season's apple-peach BBQ sauce)

Monday:

Chicken salad, Scott's homemade Pitas, garlic-roasted cauliflower and broiled sweet onions

Tuesday:

Creamy Pesto Pasta with sliced tomato

Wednesday:

Grilled cranberry-orange sausage, potato salad with peas and purple peppers, roasted maple beets

Thursday:

Pea and bacon risotto, garlicky beet greens, apple pie

Friday:

Pizza

Saturday: leftover buffet/market inspired

Meal Plan: July 10-16, 2011

Sunday:

Garlic Scape Lamb Chops with Baby Artichokes, Pan-fried Potatoes, Sliced Tomatoes and Tzadziki

Monday:

Vegetarian Chili with Rice and Broccoli

Tuesday:

Pasta with Tomato Sauce and Salad

Wednesday:

Broiled Fish with Roasted Cauliflower and Rice tossed with Garlic Scape Butter

Thursday:

Steak and Egg Salad

Friday:

Pizza

Saturday:

Market-inspired dinner with Grandpa and Ya-ya

Food Storage Inventory as of June 26, 2011

Frozen

Vegetables:

6 Gallon Bags Broccoli

30 Pint Bags Frozen Spinach

Blueberries:

1 Gallon bag

Cranberries:

1/2 Gallon Bags

Zucchini:

54 Pints Shredded

Meats:

1 Quart Pork Fat Back

1 Quart Suet

10 Chicken Breasts

10 Chicken Thighs

10 Chicken Drum Sticks

10 Chicken Wings

3 Half Chickens

4 Chicken Stock bags

Pesto:

7 muffin cups

Pantry

Jams/Fruit:

4 Half-pints Blueberry Jam

2 Pints Apple Jelly

2 Quarts Apple Pie Filling

3 Pints Peach Jam

1 Pint Peach Applesauce

3 Half Pints Apple Butter

5 Half Pints Orange Marmalade

3 Half Pints Strawberry Jam

4 Half Pints Strawberry Preserves

Pickles:

4 Pints Radishes

3 Pints Red Cabbage

12 Pints Cauliflower and Carrots

45 Pints Bread and Butter Pickles

48 Pints Dilly Beans

Sauces:

2 Pints Barbecue Sauce

2 Pints Sweet and Sour Sauce

3 Half-pints Chutney

Meal Plan: June 27 - July 2

Thymeless Herbs Farm had fresh free-range chickens this week! I bought 10 and my mom and I cut them up and froze them strategically for meals over the next six months or so. I roasted one today and I think I finally got it right. It was moist and flavorful and the kids loved it! I also reserved a quarter share of a hog, which I will receive in December.

Sunday:

Roast chicken, red cabbage steamed in cider vinegar and brown sugar, red potato salad with fresh peas, scallions and garlic scapes

Monday:

Risotto with peas and green beans

Tuesday:

Creamy chicken salad over roasted cauliflower and beets tossed with garlic scape butter over sauteed beet greens with pita bread

Wednesday:

Swiss chard, broccoli with shredded chicken, topped with scallions and diced tomatoes and cheddar cheese

Thursday:

Pot pie

Friday:

Pizza

Saturday:

On Vacation!!!!

Meal Plan: June 19 -25

Sunday:

Burgers, pasta salad and strawberry shortcake

Monday:

Slow-cooker navy beans with chutney, brown rice and broccoli

Tuesday:

Pasta salad, beet greens with chickpeas

Wednesday:

Zucchini, carrot, chickpea pancakes with pesto sauce

Thursday:

Leftovers from Monday with spinach

Friday:

Homemade pizza

Saturday:

Steak salad or burgers (after Farmer's Market)

Sausage and Asparagus Pie Recipe

This seems much more like a cold-weather meal, but we've had a few cool days over the last few weeks that made us hunker for some comfort food. This pie could be made with many combinations in the filling. I felt the filling needed a little extra bulk, so I threw in some leftover brown rice I had in the fridge. I think I could have just as easily sauteed some potatoes or winter squash.

1 double pie crust of choice.

1 lb bulk sausage, or sausage removed (this time I used lamb and rosemary sausage)

1/2 lb Asparagus, trimmed, but into 2 inch pieces and cooked to al dente.

1 small onion, diced, or the equivalent in diced scallions

1/2 C cooked rice or lightly cooked diced potatoes

2 eggs

For gravy

2 T all purpose flour

1/2 C milk

Salt and pepper to taste

Make pie crust, fit one half into pie dish, set aside. Preheat oven to 350. Cook asparagus and set aside. Cook sausage in cast iron skillet until browned, breaking apart with a spoon as you go. When browned, removed sausage with a slotted spoon and set aside to drain. Keep fat in skillet hot, add onions. When translucent add flour and whisk to make a roux. Add milk and continue to whisk until a think white gravy forms. Combine sausage, asparagus, 1 beaten egg and gravy and stir to combine. Pour into bottom of pie crust in pie dish. Top with other half of crust, seal edges, but slits in top and brush with second beaten egg. Bake for approximately 40 minutes until golden brown.