Abby, a PKF shareholder, shared these photos with us of two things she made this week with her share of farm goodies.
The first dish is stuffed squash. Everything “inside” came from Powder Keg Farms’ garden and the squash from her own. To make it, she cuts the tops off the squash and scoops out the seeds, then scrapes out and the shell (save the flesh and use it inside or for something else) to a quarter-inch thick. Stuffing is chopped, then sautéed with onion and garlic. Throw in whatever veggies and fresh herbs you have on hand. Sturdy veggies like beans or mushrooms should be sautéed but tomatoes, zucchini and other tender veggies don’t require precooking. Place all the veggies, herbs plus parmesan cheese, pesto, salt and pepper and whatever else you’re adding into a mixing bowl. Toss to incorporate then stuff mixture into the squash shells. Cook in a shallow pan until the shell is soft and the inside is hot all the way through. If the top starts to get overdone, put the squash tops back on to protect them from burning. The picture is post-stuffed but pre-baked. These also freeze well if you want to make a big batch.
The second dish was a quiche, which consists of whatever veggies and herbs she has on hand plus eggs and milk. For the crust, mix 1 cup flour, 1.5 teaspoon of baking powder, ¼ cup almond milk and ¼ cup EVOO, plus salt if you choose. Roll it out and press it into a pan. Chop up whatever veggies, herbs and/or protein are being used (be sure to cook proteins and sauté denser veggies) then sprinkle cheese of your choice on top. Whisk eggs and milk together, season with salt and pepper if desired, and pour over top. Cook until set.
What will you make this week?