Hard to believe it has been a month since we all got together and celebrated our community and picked up our bag of Community Controlled Food Initiative (CCFI) produce. This month is another great collection of food from local farmers. Before we get into the bounty that summer is offering us through these great farmers there are a couple housekeeping items.

If you have been buying a share for a while, you know how great a deal the CCFI program is and how it is helping the community. Do you also know we want to grow? The goal is to double the current amount of shares being sold and create some jobs in the process. If you aren’t yet a regular purchaser or know someone that would be interested, pass this along. Or bring them to the Good Food Feast from 3-5pm on Saturday at Kheprw Institute (3549 Boulevard Pl. 46208) so they can be welcomed, learn something new and see if they would want to purchase their fresh produce though our community program next month. They can also find out more information at this page.

If you have an interest in improving food access in the community so we all can easily purchase fresh healthy food on a regular basis, come and join the Food Assembly. We meet the 1st & 3rd Fridays of every month from 5-7 p.m. at the Kheprw Institute . We have speakers and a group discussion about the issue at hand and brainstorm about how we can work together as a group to design solutions. We would love to have your thoughts included.

Now on to the good stuff – the fresh produce.

There isn’t a better time to eat local in Indiana. The produce that we are able to grow during these summer months is amazing. Just thinking about the tomatoes in our bag this month has my mouth watering. I am going to slice them, sprinkle them with a little salt, and savor every bite! Here is a list of all the items you will get if you purchased a share this month.

  • 2 red tomatoes
  • 2 onions
  • 2 zucchini
  • 2 yellow squash
  • 1 quart red potatoes
  • 1 bunch swiss chard
  • 3 green bell peppers
  • 5 ears of sweet corn
  • 1 eggplant
  • 1 dozen eggs

Cucumbers donated by Indy Urban Acres will also be available.

 

A big thanks to the farmers that worked with us this month!

Johnnie Raber Family Farms
(812) 636-1919

Lawrence Community Gardens
(317) 748-2437
If you want more of their produce you can visit the market stand Thursday, Friday & Saturday from 9:00 a.m. – 7:00 p.m. See website for more details!

Beyond Organic
(917) 509-8287
beyondorganicllc@gmail.com

 

Recipes

Summer Slow Cooker Lasagna – This gets a lot of vegetables on to the dinner plate. Big bonus – you don’t have to turn on the oven on a hot day.

Swiss Chard and Onion Frittata – Did you try some of the delicious frittata recipes from last month? This is another great option. After you enjoy this with the swiss chard you can try it again with kale or spinach.

  • 4 teaspoons olive oil, divided
  • 1 cup thinly sliced onion
  • 4 cups trimmed and thinly sliced swiss chard
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 Tablespoons chopped fresh flat-leaf parsley
  • 4 Tablespoons small fresh basil leaves, divided
  • 1 teaspoon minced garlic
  • 4 large eggs, lightly beaten
  • 1.5 ounces Gruyere (or swiss) cheese, shredded and divided (about 1/3 cup)
  • 2 Tablespoons grated Parmesan cheese

Directions

  1. Heat a 10-inch ovenproof nonstick skillet over medium-low heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add thinly sliced onion; cook 12 minutes or until onion is tender, stirring occasionally. Add chard; cook 10 minutes or until chard is tender, stirring occasionally.
  2. Combine parsley, 2 Tablespoons basil, garlic, eggs, and remaining 1/4 teaspoon of salt, stirring with a whisk. Add chard mixture to egg mixture. Stir in 1 ounce of gruyere cheese.
  3. Preheat broiler on high
  4. Wipe pan clean with a paper towel. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add egg mixture to pan; cook 30 seconds. Reduce heat to low; cook, without stirring, for 4 minutes or until eggs are partially cooked. Sprinkle egg mixture with Parmesan cheese and remaining 5 ounces of gruyere cheese.
  5. Place pan under the broiler. Broil 1 minute or until eggs are thoroughly cooked and cheese is browned. Remove pan from oven. Run a silicone spatula around the edge and under frittata to loosen from pan; slide frittata onto a plate or cutting board. Sprinkle with remaining 2 Tablespoons basil. Cut frittata into 4 wedges.

Southern Baked Yellow Squash

If your squash doesn’t seem like 3lbs you could combine your zucchini and yellow squash to get the 3 pounds of squash needed for this recipe.

  • 3 pounds yellow summer squash, cut into 1-inch cubes
  • 1/2 cup dry bread crumbs
  • 1/2 cup chopped onion
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 Tablespoon white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup butter, melted
  • 1/4 cup dry bread crumbs

Directions

  1. Preheat oven to 375° F. Grease a 2-quart baking dish.
  2. Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
  3. Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

Easy Eggplant

I have to admit eggplant is my least favorite vegetable, but I am looking forward to trying this easy eggplant recipe. Once these are cooked, you could try eating it like a burger with all your favorite toppings. Maybe pour a little pasta sauce over the top and have a salad on the side.

  • 1 medium eggplant, peeled and sliced into 1/2 rounds
  • 4 Tablespoons mayonnaise, or as needed
  • 1/2 cup seasoned bread crumbs

Directions

  1. Preheat the oven to 350° F. Line a baking sheet with aluminum foil.
  2. Place the breadcrumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the breadcrumbs to coat. Place coated eggplant slices on the prepared baking sheet.
  3. Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20-25 minutes to brown on the other side.

 

Thanks to Anne Fassnacht for contributing this blog!

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