One Local Summer 2015 – Week 11a

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This is the last week of catch-up posts, I swear.  Well, at least for now.  I can’t make promises about future weeks, but I’ll try to get them posted on the actual week that they’re made this time!  I’m back by myself for this week, and went a little crazy with the vegetables.  A neighbor had let his zucchini plants go a little wild and had a few baseball bats sitting on the vines.  I graciously offered to take one off his hands so he didn’t have to ding-dong-ditch zucchini all over the neighborhood.  It’s hard to tell underneath all the other vegetables, but I spiral sliced the zucchini with my new slicer and made zucchini pasta!  I cooked that quickly in a big pan with some olive oil, salt, and pepper, just enough so it still had a little crunch to it, but was warmed thoroughly.  In another pan, I had onions, fennel, and tomatoes cooking together to put on top of the zucchini pasta.  The sausage was pan seared, carrots steamed, and potatoes roasted.  Then the peaches!  Oh it’s peach season and these are particularly perfect, eat-over-the-kitchen-sink-because-they-drip-everywhere, juicy and delicious peaches.  I smothered them in blue cheese and baked them in the oven and they always make a perfect sweet and savory dessert.  The plate is incredibly full this week, but it’s 90% vegetables, so I don’t feel bad about it, not one bit.

Ingredients:
Zucchini – Neighbor’s Garden
Potatoes – Jack’s Farm
Carrots – Clover Hill Farm
Tomatoes – Clover Hill Farm
Fennel – Jack’s Farm
Onions – Clover Hill Farm
Peaches – North Star Orchard
Cheese – Birchrun Hills, Blue and Equinox
Sausage – Canter Hill Farm, South African Borewors
Non Local – Olive Oil, Salt, Pepper

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