VFC - Week 2

The team is excited about this week's pick up! You'll see a couple of new things in your box this week including yellow squash and peas. In addition, everyone will get Swiss Chard in their crate. You'll still get strawberries, zucchini, potatoes and onions as well as some other selections in the larger boxes. There will also be swap choices when you drive-through to get your box.

Pick-up will be set-up a little different this week. Please pull into the driveway leading to the house, the team will be staged near the garage. You'll greeted, your crate from last week will be taken, you'll be given choices (if applicable) and then loaded. After you have your crate, you'll continue in a loop around the shop building and out through the driveway between the orchard and the yard.

Our recipe this week is an interesting one! We tried it Monday night and definitely recommend a savory or spicy sauce as an accompaniment. Also, follow the we processed the zucchini using a food processor rather than grating it and the texture was a little too smooth - grating would have been better! We did not use any oil in our recipe. I think we would add a touch of black pepper to the recipe and perhaps another spice or two. Maybe fresh basil?

Zucchini Chard Cakes (think crab cakes or veggie pancakes)

Prep Time: 10 min Cook Time: 20 min Total Time: 30 min Yield: 10 - 4” cakes Preheat oven to 200 degrees

Ingredients:

1 lb zucchini—shredded 1/2 onion – chopped or grated

small bunch of Swiss chard leaves small bunch of parsley, chopped 1 clove garlic, minced 1 egg (substitute 1 T flax seed & 3T water for vegan) 1 c flour 1/2 tsp salt splash of milk 2 Tbsp oil (optional)+ some for the pan

1) Remove the chard stems & save for another purpose (stir fry?), chop the leaves. 2) Combine the egg, salt, and flour in a bowl. 3)Add in the zucchini, chard, onion, garlic and parsley and stir to form a thick batter. 4) Add just a splash of milk and the oil to form a more workable, pourable batter. 5) Heat your skillet and lightly coat it with oil when hot. 6) Pour 1/4 cup spoonfuls of batter onto the hot skillet and cook 2-3 minutes per side, until browned. Flip and cook another 2 minutes. 7) Transfer the cakes to the oven to keep warm until serving.

Something else we discovered this week was making fresh french fries in the air fryer. We're quite new to the air-frying thing, so this may be old news to the rest of you. We sliced our potatoes into fry-sized pieces, salted them a bit and put them in the preheated air fryer (400 degrees) for 15-20 minutes - shaking every five minutes. They turned out browned, crisp and delicious... with NO oil.

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