Weekly Basket #11

August 31, 2017

The Harvest

Featured Item: Pattypan Squash!

  1. Hungarian Hot Wax Peppers

  2. Japanese Turnip

  3. Fingerling Potatoes

  4. Rainbow Carrots

  5. Arugula & Kale with Nasturiums

  6. Pattypan Squash

  7. Sage

  8. Tarragon

  9. Plum tomatoes

  10. Red Pepper

  11. Garlic

By this point in the summer, farmers' market goers are very familiar with summer squash; pattypan being a more curious variety that resembles a flying saucer. Summer squash, (aka zucchinis, courgettes and other names), differ from winter squash in that they are picked when the fruit is still immature and the skin tender. For this reason, they don't keep well over winter like hard-skinned winter squash do. They are typically a good source of vitamins A and C, and magnesium. 

What I love about summer squash is its blank canvas quality. It will generously display any flavour you provide it. Stuffed squash is a great way to use the larger ones that can accumulate very quickly in the garden. Here's what I came up with using some of the contents of this week's basket:

Stuffed Pattypan Squash with Tarragon

 

2 medium pattypans, cut in half

Olive oil

4 medium crimini mushrooms, sliced

1 Tbsp butter, divided

1 small onion, diced

2 cloves garlic, minced

3/4 cup of fingerling potatoes, sliced thinly

1/4 cup red pepper, diced

1.5 Tbsps fresh tarragon leaves, chopped

1/2 cup of mild cheese such as cheddar or harvarti

salt and pepper

sunflower seeds for garnish

Preheat oven to 375 degrees C.

 

Cut the pattypan squash in half. Remove stem and, taking as little of the skin as possible, cut a flat surface on the bottom so each half will sit firmly on baking sheet. Gently scoop out the flesh of the squash, taking care not to break the skin. Chop the flesh into small pieces and set aside.

 

Drizzle some olive oil in each of the hollowed out halves and brush to coat both the inside and outside surfaces. Place halves on a baking sheet with some parchment paper.

In a skillet, sauté mushrooms in half the butter over medium heat until golden brown. Remove from pan and set aside. Add remaining butter and sauté onions until slightly translucent. Add garlic and cook for 1 min until fragrant. Add potatoes and squash flesh and cook until the potatoes are almost tender, about 8 - 10 minutes.

 

Add red pepper and cook another 2 minutes. Remove mixture from pan into a medium bowl. Add in mushrooms, cheese, tarragon leaves and salt and pepper. Place mixture in hollowed out halves. Top with a little more tarragon and some sunflower seeds. Bake until golden brown, about 25 to 30 minutes. 

Enjoy the whole thing, skin included!

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