Victory Farm Collective - 6/26/2020

We're really starting to get in the heart of the produce season, though it is still early. We have transitioned from strawberries to raspberries, hopefully we'll have some blueberries next week. The Produce auction in Penn Yan is starting to have a bigger selection of local items... including tomatoes. We were able to get a few this week, hopefully they'll be come more abundant in the coming weeks from our Wayne County farmers!

Yellow zucchini provides some fun this week... it is used just like the green variety, but adds some fun color. Another favorite this week is Burkholder's fresh shelled peas.

Here's what you'll find in the box this week:

Potatoes, Onions and Greens (lettuce and/or swiss chard) from Bushart Farms in Marion

Raspberries from Burnap Farms in Sodus

Zucchini, Summer Squash, Tomatoes & Cucumbers from the FL Produce Auction

Fresh Shelled Peas from Burkholder's in Stanley

Swap items include homegrown Radishes, Kale, Spinach, Beets and Rhubarb.

Remember, you can still get a free gift when you recommend Victory Farm Collective to a friend. Send them to www.7LettersLLC.com/shop register, and have them use the "Add a Note" option to list how they heard about VFC so we can make sure to get you your gift.

This week's recipe:

Stuffed Zucchini with Potatoes & Peas

Prep Time: 10 min Cook Time: 30min Total Time: 40 min Yield: 6 servings Preheat oven to 375 degrees

· 3 medium zucchini (about 3 pounds)

· 1 tsp salt, divided

· 3/4 C diced peeled baking potato

· 1tsp butter

· 1tsp vegetable oil

· 1 1/4 C chopped onion

· 3/4 T minced peeled fresh ginger

· 1 garlic clove, crushed

· 1 T chickpea (garbanzo bean) flour (or all purpose flour)

· 1/2 tsp ground coriander

· 1/8 tsp ground turmeric

· 1/8 tsp ground red pepper

· 1/8 tsp ground cumin

· 3/4 C green peas

· 1/2 T dried cilantro

1) Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place zucchini halves, cut sides up, in a shallow roasting pan. Sprinkle with salt.

2) Cook potato in boiling water 2 minutes or until crisp-tender; drain.

3) Saute’ onion, ginger and garlic, in butter (if desired) for 3 minutes. Stir in flour and next 4 ingredients. Cook over medium-low heat 5 minutes, stirring frequently. Stir in remaining salt, potato, peas, and cilantro.

4) Pat zucchini dry with paper towels; spoon about 1/3 cup potato mixture into each zucchini half. Cover and bake at 375° for 20 minutes or until zucchini is tender.