Sorry I haven't posted sooner, and have been pretty light on the new recipes lately, we went on vacation last week and I'm still catching up with everything. It was nice to see that the zuchini is finally comming in, it's one of my favorietes for stir-fry. The newsletter says that if they can keep the squash beetles at bay we should have a very good crop of cukes and zuchini.
In the box this week:
Sorrel: 1.8 oz $1.80
Sage: 0.4 oz $0.40
Basil: 1.7 oz: $1.70
Swiss Chard: 1.3 lbs $8.00
Bigger bunching onions: 7.5 oz $1.50
Zuchini: 3.1 lbs $2.00 at least (looks equivalent to what one of the farm stands is selling for $2/quart container of zuchini)
Small garlic bulb: 1 ea $0.30
Purple coneflower: $2.00 (not quite sure how to price it, but this seems a fair price)
Total estimated value: $17.70
This week's newsletter recipe:
Zucchini Fries
Ingredients2 zucchini
1 egg white
1/4 cup milk
1/2 cup shredded Parmesan cheese
1/2 cup seasoned breadcrumbs
Vegetable cooking spray
Directions:
Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25-30 minutes or until golden brown.
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