Week Nine Shares

Week Nine Shares, July 20th

The heat of the summer is here! A sure sign of summer in the Bluegrass, aside from the heat ... sweet corn and tomatoes are on! We hope you can get your hands on some sweet corn, if you're not eating ours! If it doesn't need butter or salt, it's gotta be good! If you'd tried ours, enjoy it, it's some of the sweetest we've ever had growing!

Week Nine Contents Include:
Green Beans
Heirloom Savoy Cabbage
Sunsugar & Sweet Baby Girl Cherry Tomatoes
Early Girl Tomatoes
Sweet Corn
Green Cabbage or Cauliflower
Spaghetti & Yellow Squash
Zucchini


James Kitchen Snapshots

With the crazy storms last week, there were a handful of storm thrashed tomatoes we didn't want to go to waste. Put them to good use in a quick pasta sauce and a great Wisenberger Mill pizza!  Banana peppers, tomatoes, onions, garlic, basil ... Mmmm!


RECIPE IDEAS FOR YOUR SHARE

Spaghetti Squash with Turkey Meatballs

Ingredients
1-2 spaghetti squashes (about 2 pounds each), halved lengthwise and seeds removed
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper

FOR THE SAUCE
2 tablespoons extra-virgin olive oil
4 cloves garlic, finely chopped
2 tablespoons tomato paste
2 cans (28 ounces each) crushed tomatoes with basil
1 teaspoon dried oregano
Coarse salt and freshly ground black pepper

FOR THE MEATBALLS
1/2 cup fresh breadcrumbs
1/2 cup grated Parmesan-Reggiano cheese, plus more for serving (optional)
1/4 cup chopped fresh parsley
1 large clove garlic, finely chopped
1/4 cup milk
1 pound ground turkey
1 large egg
3/4 teaspoon coarse salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil

Directions

  1. To prepare the spaghetti, preheat oven to 400 degrees. Drizzle cut sides of squashes with oil; season with salt and pepper. Place cut sides up on a baking sheet. Bake until soft to the touch, 35 minutes to 1 1/4 hours.
  2. To prepare the sauce, heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring with a wooden spoon, for 1 minute. Add the tomato paste and cook, stirring, for an additional minute. Stir in the tomatoes and oregano; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cook, stirring occasionally, until thickened, about 20 minutes. Keep warm over low heat.
  3. Prepare the meatballs. In a medium bowl, stir together the breadcrumbs, Parmesan, parsley, and garlic with a wooden spoon until combined. Add the milk, and stir until incorporated. Add the turkey, egg, salt, and pepper, and mix with your hands until well combined. Form mixture into 1 1/2-inch balls.
  4. Heat the olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the meatballs until evenly browned, turning often, about 6 minutes.
  5. Repeat with remaining meatballs. Transfer meatballs to the sauce, and simmer until cooked through, about 10 minutes.
  6. When the squashes are cool enough to handle, scrape the flesh of each squash with a fork into strands, and place into a large bowl. Serve topped with meatballs and sauce, and sprinkled with cheese, if desired.


via Martha Stewart

Seared Savoy Cabbage With Mixed Sausages

Ingredients
Salt
1 1 1/2-pound head savoy cabbage, cut into 8 wedges with some core attached
1 cup 1-inch crustless bread cubes
1 teaspoon mustard powder (such as Colman's)
8 tablespoons olive oil, divided
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
Freshly ground black pepper
2 pounds mixed sausages (such as sweet Italian, kielbasa, and smoked garlic)
1 tablespoon chopped fresh tarragon

Directions

  1. Bring a large pot of water to a boil over high heat. Season heavily with salt. Cook cabbage wedges until crisp-tender but not falling apart, about 5 minutes. Transfer to a paper towel-lined baking sheet. Pulse bread cubes in a food processor until coarse crumbs form; transfer to a medium bowl. Add mustard powder and stir to coat.
  2. Heat 3 tablespoons oil in a small skillet over medium heat. Add breadcrumbs; stir frequently until golden, 4-5 minutes. Season with salt and transfer to a paper towel-lined plate to cool.
  3. Whisk 3 tablespoons oil, Dijon mustard, vinegar, and 1 tablespoon water in a small bowl. Season mustard vinaigrette with salt and pepper.
  4. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high heat until smoking.
  5. Working in 2 batches and adding remaining 1 tablespoon oil between batches, sear cabbage wedges until dark and crispy edges form on both cut sides, 3-4 minutes per side.
  6. Cook sausages in a large skillet over medium heat until browned and cooked through (time will vary depending on variety and whether fresh or fully cooked).
  7. Transfer cabbage to a platter; arrange sausages around. Scatter breadcrumbs and tarragon over. Serve mustard vinaigrette on the side.


via Bon Appetit