Author Archives: Pumpkin Ridge Gardens

November 2015 – January 2016 Delivery Schedule

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FOR TUESDAY DELIVERIES:

11/24 Thanksgiving double basket

12/1 No delivery

12/8 Normal delivery

12/15 Normal delivery

12/22 Holiday double basket

12/29 No delivery

1/5/16 No delivery

1/12/16 forward: Normal deliveries

FOR FRIDAY DELIVERIES:

11/20 Thanksgiving double basket

11/27 No delivery

12/4 Normal delivery

12/11 Normal delivery

12/18 Holiday double basket

12/25 No delivery

1/1/16 No delivery

1/08/16 forward: Normal deliveries

Zuppa di Ceci e Finocchio alla Sarda (Sardinian Chickpea and Fennel Soup)

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  • 2 1/2 cups chickpeas
  • 3 Tbsp. extra virgin olive oil
  • 1 onion, chopped
  • 1 large clove garlic, chopped
  • 1 large bulb fennel
  • 2 Tbsp. plus 1 tsp. chopped parsley
  • 3 Tbsp. minced fennel leaves
  • 1 large potato, diced
  • 2 cups peeled, seeded tomatoes
  • 1/4 cup grated pecorino or Parmesan cheese
  • 1 tbsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 6 cups boiling water
  • 1 cup tubular pasta

Rinse the chickpeas in cold water and drain.  Trim the fennel, halve it, and slice thinly cross wise.  Chop tomatoes.  In a soup kettle over low heat, warm the oil.  Add the onion, garlic, and the 2 tbsp. of parsley; cover and cook gently, stirring occasionally, until vegetables are lightly browned, about 5 minutes. Remove the cover, add the fennel bulb and leaves and the potato and sauté for an additional 10 minutes.  Add tomatoes, salt and pepper, and then the chickpeas and boiling water.  Stir well, cover, and cook for 10 minutes over medium heat.  Add the pasta and continue to simmer, uncovered, stirring occasionally, until the pasta is just tender. Correct for salt and pepper.  Remove from heat and stir in the 1 tsp. parsley and the 1/4 cup cheese.

From The Vegetarian Table: Italy.

Zuke Soup

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  • 2 lbs. zucchini
  • 2 Tbsp. butter
  • 1/3 c. chopped onions or shallots
  • 5 c. chicken broth
  • ½ tsp. cumin
  • ½ tsp. chili powder
  • ¼ c. corn meal
  • Salt and freshly ground pepper
  • 1 c. sour cream

Peel and roughly chop zucchini, reserving ½ a zuke to slice into paper-thin slices.  Melt butter, cook onions or shallots until wilted.  Add chopped zucchini, broth, cumin and chili powder.  Bring broth to a boil, whisk in corn meal.  Cook until soft.  Puree.  Before serving, reheat and thin if necessary with water.  Whisk in half of the sour cream, garnish with zuke slices. If you wish, this can be served cold, chilling instead if reheating.  Serve remaining sour cream at table as a garnish.

Zucchini Soup

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We triple this for a family of 6.

  • 2 lbs  zucchini, shredded
  • 2 beef bouillon cubes
  • 1 small onion, chopped roughly
  • 2 slices of bacon, cooked and minced
  • 1 1/2 C water
  • 1/2 t basil
  • 1 clove garlic, minced
  • 1 1/2 t salt
  • 1/8 t pepper
  • Salt and pepper to taste

Throw all ingredients in a soup pot until zucchini wilts and onion is transparent.   Maybe 20 min.   Throw it all in a blender, until smooth.   Serve warm.   YUM!!!

Zucchini Pickle Ribbons

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  • 1 cup  cider vinegar
  • 1 cup  water
  • 1/4  cup  sugar
  • 2 teaspoons  salt
  • 1 teaspoon  mustard seeds
  • 1 teaspoon  turmeric
  • 1/2  teaspoon  crushed red pepper
  • 8 fresh dill sprigs
  • 3 garlic cloves, peeled
  • 3 medium zucchini (about 1 1/2 pounds), thinly sliced lengthwise
  • 1 cup  thinly sliced onion

Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Combine zucchini and onion in a large bowl; pour hot vinegar mixture over vegetables. Cover and let stand at room temperature 3 hours. Chill 8 hours before serving.  Note: Store, covered, in refrigerator up to 1 month.

Zucchini Fritters

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  • 1 Lb. zucchini
  • Zest of 4 lemons
  • Salt & Pepper
  • 1 Tbs. potato starch
  • 1 small bunch chives
  • 1 clove garlic
  • 1 egg
  • 2 Tbs. olive oil

Grate the zucchini and salt them.  Let stand for 30 minutes in a colander.  Squeeze the zucchini in your hands (or wring in a towel) to remove excess moisture.  This step is important to insure that the fritters hold together when cooked.  Peel and finely chop the garlic.  Chop 1 Tbs. chives and grate the lemon zest.  Lightly beat the egg.  In a large bowl, mix zucchini, garlic, chives, lemon zest, potato starch and the egg.  Heat the olive oil in a sauté pan over medium heat.  For each fritter, spoon a generous Tbs of batter into the pan.  They will look like little pancakes.  Turn them over after about three minutes or when golden.  Cook two more minutes on the other side.  Drain on paper towel.

Serves 4.

From Chez Panisse Vegetables by Alice Waters.