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Our kitchen is loaded with pots and pans we've collected over the years, many of which we rarely use. This includes an assortment of cast iron pieces, from griddles to grill pans to those funny little corn-shaped ones. But you can easily tell by the rich, shiny black seasoning which pan gets used most often -- it's the 10-inch cast iron skillet.
It's the perfect size for a two-serving stir fry meal, it makes a great cornbread, and it cooks up burgers and sausage patties without sticking. It goes from stove to oven and back again. It requires minimal effort to clean and keep nice. Basically, it's second only to my coffee pot in the list of kitchen gear I can't live without!
Tonight Jason made a fantastic summer squash gratin in the cast iron skillet. The dish was super easy to prepare and used fresh produce straight out of the garden. You can modify the recipe to suit your vegetable availability and dietary preferences, but essentially the recipe is this:
- Preheat the oven to 400 degrees Fahrenheit.
- Slice and saute an onion in a little oil in a 10" cast iron skillet over medium heat.
- Use a mandolin slicer (or a steady hand) to slice zucchini and/or yellow squash into 1/8" rounds.
- Toss the squash with salt, pepper, and your choice of seasonings (e.g. garlic powder, or maybe cayenne).
- Layer the squash on top of the onions.
- Sprinkle the top with seasoned breadcrumbs, parmesan cheese, or (my preference) vegan cheese alternative made by coarsely grinding cashews and nutritional yeast.
- Bake for 30 minutes. Broil for the last two minutes if you like a crispy top.
That's it! Easy prep, easy cleanup. For a more detailed recipe, check out this one from Minimalist Baker.
Kristen
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This Week's Featured Vendors
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Beechcrest Farm will be there with some new items! We'll have short ribs, perfect for slow grilling/crock potting, plus garlic brats, this in addition to the usual assortment of ground beef, patties, cube steak, stew beef, steaks, etc. The garlic brats are VERY tasty, just the right amount of spices and 'pep.' See you Tuesday!
Cane Creek Farms is back this week with broccoli, cabbage, new potatoes (Yukon Gold and Pontiac Red), yellow squash, zucchini, patty pan squash, pea shoots, sweet onions, eggs, and all cuts of beef.
Cool Springs Farm will be there with tomatoes, cherry tomatoes, cucumbers, squash, zucchini, and red potatoes.
East Branch Ginger
We want to thank you all for a lovely first market. We had a great time meeting folks and getting to know the nuances of market day. We will have these microgreens and shoots available this week:
Mild Mix
Pea Shoots
Sunflower Shoots
Basil Mix
Radish Mix
Cilantro
Thank you, kindly for your patronage and we look forward to meeting and getting know more market goers!
Four Oaks Farm will have kale, cabbage, carrots, green onions, squash, zucchini, cut flowers, and eggs! See y'all Tuesday!
Honey Bee Hills Farm
We’re seeing some big signs of summer here at Honey Bee Hills Farm this week! We’ve started harvesting tomatoes, okra, peppers, cucumbers, and eggplant. Come see Farmer Liz early to snag these awesome organic treats! This week’s organic salad mixes will be our spring mix, summer mix (with malabar), spicy mix (with arugula), and super salad (with baby kale). The farmers’ choice braising mix will include our summer organic cooking greens - kale, chard, and malabar. We’ll also have our organic garlic, shallots, garlic scapes, potatoes, and more.
Perry-winkle Farm
If all goes as planned the first of our potatoes will show up at market this week. Our earliest varieties should be getting ready. It is always a bit unnerving before we start digging, not being sure what we will find. Keep your fingers crossed for a bountiful harvest! We will have more arugula, beets, and cabbage along with the last of our fennel and summer squash.
We will have a rack of mixed bouquets for your table and a good supply of eggs this week.
with gratitude,
Mike Perry and Cathy Jones
Growing for our neighbors since 1991
Red Roots Farm will be at market with Yukon Gold potatoes, zucchini, yellow summer squash, three kinds of cucumbers (green, white, and Asian), green kale, broccoli, basil, and parsley.
Sweet Flowers and Fruits
Well, we're ALMOST there! Tomatoes and peppers continue to tease us. Hopefully, we'll be able to bring you some soon. In the meantime, we'll have zucchini, squash, two types of cucumbers, red and white candy onions, a few green beans, and some really tasty blueberries. In the flower department, we'll have mixed bouquets and bunches of black-eyed-Susans along with some gorgeous gladiolus in a mix of colors. Maybe a bucket of colorful zinnias, too. Hope to see you there!
The following vendors also plan to be at market this week:
Bonlee Grown Farm
Chatham Hill Winery
Eco Farm
Fire Clay Cellars
Good Rhythm Farm
Gramma D
Grand Hope Farm
Hillsborough Cheese Company
Kalawi Farm
Katherine's Garden
Out of the Blue
Pomegranate Kitchen
Sweet Little Something
Taste Desserts
Valley View Farm
Visit our website to learn more about all of this season's vendors.
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