Expanding

You never know what they will be up to at Stoney Lonesome - last year was the big push for the Future Field which this year is providing us with almost all of our veggies.This past week I was super excited to see in action and to hear about the expansion of raised beds for herbs, one of my favorite things. Raised beds will meander on up the hill near the distribution shed growing all kinds of herbs. Right now they hold small perennial plants which need some time for growth before being transplanted into the bigger fields where they need they will grow hearty and expand bringing with them seasons of fresh herbs to complement any meal. That's the plan anyway...

I spy oregano and thyme and rosemary

Squash and zucchini are in and multiplying rapidly. How do you stay on top of all of these green and yellow orbs? We like to stuff ours with quinoa or rice and whatever other vegetables happen to be on hand. A Greek friend of mine gave me this Mediterranean recipe many years ago and I break it out every summer during zucchini time.

Stuffed vegetables

Slice lengthwise and hollow out the insides of yellow or green squash, eggplant or cut the tops off and hollow out the insides of tomatoes and peppers. Toss seeds and dice up the "meat" of the vegetable.

Prepare quinoa or rice using one cup of grain to two cups of water.

Saute onion and garlic in olive oil, adding diced vegetable from the insides of the squash or other vegs. Add fresh herbs of your choice. When soft, add the cooked grains, salt and pepper if desired. I also like to throw in a little feta cheese or put some mozzarella or parmesan on at the last minute and throw under the broiler.

Stuff the insides of the hollowed out vegetables and place in a oven safe cooking dish. If you are doing a lot, use a cookie sheet. Drizzle with olive oil so that there is some on each vegetable and some in the pan. Bake in a 400 degree oven for about 20 minutes. Serve with a cool refreshing fruit salad with fresh mint on top.

Any leftover grain/veg mix can be baked in a slightly greased casserole dish for a later meal or can be frozen for later use. I have found success in freezing stuffed cooked vegetables - except for the tomatoes.

 A good way to use up loads of vegetables. Bon Apetit!

 Pretty swiss chard is always good in the above recipe too.

 

 Coming soon to a field near you - 

Pumpkins

  and onion plants