Greensgrow CSA week 2 + gluten-free baked parmesan zucchini fries
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.
Gluten-free Baked Parmesan Zucchini Fries
- 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)
- 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!