A busy week!
It’s been a busy weekend! GarlicFest was an amazing success, raising over $2500 for Katie McNiven’s legal fees! Here’s Katie’s thank-you message:
“Wow! HUGE thanks to all who made the Garlic Festival happen today, August 11th- Arzeena Hamir, Moss Dance, all of the volunteers, the 35 contributors to our silent auction, Legato Gelato, Island Sodaworks, Twiggs bakery, and the Comox Valley Farmer’s Market, to name a few!
Preliminary estimates are that we shared the fun with 400 people, and raised approximately $2500 towards Katie’s legal fees. Thanks and blessings ♥”
We’d also like to thank everyone at Amara Farm – Arzeena’s enthusiastic family and visiting friends from Ireland, for cleaning up, setting up, braiding garlic and cleaning up again. And also to Jay and Natasha at The Birds and the Beans for lending a hand and playing some tunes. Also, a shout-out to Russell for helping out on one of his rare and precious days off as a farm apprentice! Another big thank-you goes to Medwyn, one of our CSA members, for creating and sharing prints of her amazing garlic painting “Lughnasadh.” We still have a few copies of this gorgeous print to sell, and if you are interested, you can get your own copy and contribute to Katie’s legal fees for $40-20, sliding scale. Please email us if you’d like a copy at firstname.lastname@example.org
What’s in the shares?
- Salad greens
- Summer squash
- Kale or chard
- Transparent apples (great for baked apples or sauce!)
Full shares add:
- Baby turnips
- Yu Choi
Stuffed Summer Squash
- 1 medium summer squash
- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup tomatoes, chopped and seeded
- ½ cup sharp cheddar cheese, shredded
- ½ cup bread crumbs
- optional: 4 slices bacon, fried until crisp and crumbled*
- pinch seasoned salt
- ⅔ teaspoon kosher salt
- ground black pepper
- butter (for sautéing)
- In large pot, cover squash with water and bring to a boil. Reduce heat, cover and simmer until squash are tender but firm, about 8 minutes. Drain squash and cool slightly. Trim stems and cut squash in half lengthwise. Remove pulp, then chop it into small pieces. Reserve squash shells.
- Preheat oven to 400 degrees. Melt butter in a skillet over medium heat, and saute onion and garlic in butter until soft. In a separate pan, saute squash pulp (about 1 cup) until soft. Combine squash pulp with onions, garlic, tomatoes, cheese, bread crumbs, bacon and seasoned salt.
- Place hollowed squash shells in a baking dish, and sprinkle the inside of each with kosher salt and pepper. Spoon squash mixture into each shell. Top with additional bread crumbs and drizzle top with melted butter. Bake for 20 to 30 minutes until top is golden.
A word about Yu Choi…
People often comment that they love seeing the flowers in the salad mix. Well, here’s another way to enjoy flowers in your dinner! Yu Choi is kind of like broccoli – the flowers and stems are really the best part, they are juicy and sweet!
You can use yu choi pretty much anywhere you’d use cooked broccoli – in stir fries, pasta sauce, soups (add in right at the very end of heating to avoid overcooking!)
The key with yu choi and other kinds of choi and broccoli (sprouting brassicas if you wanna get technical!) is that they are best if cooked for a very short amount of time.
Try sauteeing them for about a minute in butter or sesame oil with garlic and ginger. Or steaming them for one or two minutes. When they turn a vivid green, that’s the time to get them off of the heat, onto your plate, and into your mouth!