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One Local Summer 2011 – Week 10

Posted on 16 July 2011
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We tried out a new type of zucchini this year called the 8 ball squash that grows into a ball shape instead of the normal long and narrow zucchini shape.  They just happen to be absolutely perfect for hollowing out and stuffing with all sorts of vegetables and sausage.  The polenta was an afterthough, but it fit well with the spicy chorizo.  This was a big hit, and I’m so glad we have leftovers!

Stuffed Zucchini with Polenta:
Zucchini – My Garden
Chorizo – Countrytime Farm
Corn – Hoagland Farm
Onion – Hoagland Farm
Cornmeal – Mill at Anselma
Non Local – Butter, olive oil, salt, pepper

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Zucchini Week: Day 5

Posted on 31 July 2009
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Day five of zucchini week already. I had other plans for today, but the crazy storms that rolled through right around dinner time spoiled the outdoor cooking idea, so I switched days up a little. Today was this neat polenta zucchini tart. I became a big fan of polenta the first time my study abroad Italian host mother made polenta lasagna. MMmmm Cornmeal. So, I’ve been searching for neat recipes that use polenta and came across this one.  Sadly, the recipe didn’t include instructions on how to make polenta from scratch, so I borrowed Alton Brown’s savory polenta recipe with a few changes. The ingredients are ALL local this time (well okay, the olive oil isn’t, but who’s really counting that anyway). The feta cheese added something I think the parmesan wouldn’t quite do in the same way, plus, I didn’t have parmesan cheese on hand. This is absolutely delicious and will probably be made again as tomato season rolls around, using tomatoes in place of zucchini. Zucchini Polenta Tart – Recipe on ChocolateandZucchini.com
Ingredients Used:
*Zucchini – my garden
*Cornmeal – Mill at Anselma
*Feta – Amazing Acres
*Onion – North Star Orchard
*Garlic – Willow Creek
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