August 24th 2009
Haven't really known what to do with this blog since I began. I guess I didn't really understand what a blog is about. I really want to talk about how eating locally is so much fun and so healthy for yourself and your community. I go to a regular grocery store now and I look at what is offered and I don't see food. I see packaging and advertizement. It is annoying to see all the crap people put in their grocery carts. Not that I don't buy items with some packaging. But when we can buy directly from farms, when you see the food growing and know that the day before it was in the ground or on the vine, there is nothing that beats that!
We had the best cantaloupe ever this morning. Juicy and sweet, with the perfect ripeness. From Rice Family Organic Farm in Meridian Idaho. Wonderful!
Monday, August 24, 2009
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Recipe of the Week
Zucchini Parmigiana
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 clove garlic, minced
1/2 teaspoon chopped fresh basil
1/4 teaspoon dried oregano
1-1/2 large zucchinis, sliced
2 large eggs
1-1/2 cups ricotta cheese
2 tablespoons fresh parsley, chopped
1-1/2 cups tomato sauce
1 cup shredded mozzarella cheese
Preheat oven to 375 degrees F. Lightly grease a medium baking sheet.
In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture. Place 1 egg in a small bowl and whip until blended. Dip zucchini slices in the egg, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.
In a medium bowl, mix ricotta, parsley, and the remaining egg. Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.
Bake 45 minutes in the preheated oven. Serve warm.
Hi Janet, Lee here from Rice Family Farms.Blog looks pretty good to me and it reminds me we are getting ready to pull and offer leeks.
ReplyDeleteThey are big and beautiful 1 inch and larger. with 6-7 inches of white stalk.........yaaaahooo