Greensgrow CSA week 2 + gluten-free baked parmesan zucchini fries
Week 2:
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Red Leaf Lettuce: Sunny Harvest Co-op, Kirkwood, PA
Kale, Dandelion Greens, OR Collard Greens: Sunny Harvest Co-op, Kirkwood, PA
Strawberries: Fifer Orchards, Camden-Wyoming, DE or Linvilla Orchards, Media, PA
Zucchini: Viereck Farm, Swedesboro, NJ
Broccoli: Sunny Harvest Co-op, Kirkwood, PA
Asparagus: Viereck Farm, Swedesboro, NJ
Carrots: Flaim Farms, Vineland, NJ
Garlic Scapes: David Siller’s Wild and Wonderful, Westville, NJ
Quark Cheese Varieties — Georgic, Garden, or Olé: Calkins Creamery, Honesdale, PA (pasteurized cow’s milk)
Dozen Cage-Free Eggs: Sandy Ridge Farm, Elizabethtown, PA
Another gorgeous assortment this week! As my cousin mentioned, everything is coming in super early this year. I may complain about the heat and humidity in philly, but I won’t if we continue to get such a great selection of goodies because of it. Madame Fromage would be disappointed that I had no idea what quark (cheese) was until yesterday. Well, now that I know, I will be wishing for it in my CSA every week! It’s a spreadable, cream cheese-like consistency and the herbed variety is so good I could eat the entire thing with a spoon alone. Ame and Eric opted for the Greensgrow half share this summer, so they got quark this week as well and apparently it is a verrrrry tasty omelet-stuffer. Done and done.
The key to managing the amount of produce and dairy I get at once is to prep everything as soon as I get it into my apartment. Even though it seems like a huge PITA, it’s worth the effort. People who say they have no time to cook [ever] are ridiculous and I want to smack them all. I never, EVER feel like washing, chopping and prepping food when I get home from work>stella walking duties>gym>life stuff and collapse on my couch but I make the effort. Nothing in life comes easily, including health and preparing healthful meals. End rant. Hopefully I don’t bite my words when I’m waist-deep in med school with zero free time.
Two zucchini were put to immediate use and transformed into fries! I have made them before with conventional breadcrumbs, but last night I made a gluten-free version for no particular reason other than I’m obsessed with almond meal at the moment. I used my toaster oven to avoid a crazy hot apartment aftermath.
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Gluten-free Baked Parmesan Zucchini Fries
Serves 2
Ingredients:
- 2 small-medium zucchini, sliced lengthwise into 1/2 inch x 2 inch thick fries (makes about 12 large ‘fries’ per zucchini)
- 1 egg, beaten
- 2/3 cup almond meal + 1/3 cup grated parmesan cheese + sprinkle of sea salt (you may need a bigger batch, depending on how much breading you want)
Directions:
- Pre-heat oven to 450°F
- Line a toaster or baking sheet with foil and spray lightly with olive oil.
- Dip fries in egg, drain and then roll in almond meal mixture. Line them on baking sheet and sprinkle a bit more sea salt over all, then spray another light coat of olive oil.
- Bake 15 minutes, flip and bake an additional 10-15 minutes or until they reach desired crispness and are golden brown.
Best dipped in marinara or all-natural ketchup!
Yum! Love this gluten free option :) Thanks for linking up!
Ooh, I may have to try this one — sounds delicious!
This looks like a great way to use zucchini.
1. Invest in a really good juicer. I use the Omega Vert and it is worth every penny. Slower speed juicers like this create such a high quality juice that you can actually store it without losing nutrients for up to 72 hours. This means, I am only juicing (and cleaning my juicer) twice a week, but drinking fresh juice all week long. This method completely altered my outlook on juicing after using centrifugal juicers for many years where the juice has to be consumed right away. It’s really been life changing! Also, the pulp comes out very dry and doesn’t feel the least bit wasteful. Even though the juicer is a little expensive upfront, I truly believe you’ll be saving money in the long run with the amount of juice it squeezes out of each veggie & fruit. One note of warning, the juice from the Omega is a little bit pulpy, so I place a fine mesh strainer on the juice cup to catch the pulp. The result is a very smooth & luscious juicing experience. Drink a glass right away and place a couple of full, tightly sealed jars in the refrigerator for the next two days.