Tucker Farms will host Farm Stands at Harbin Clinic’s Main Campus on Wednesdays from 11:30 a.m. – 1:30 p.m. On Fridays there will be a Farm Stand at the Cancer Center from 9 a.m. – 11 a.m. and at the Specialty Center/SCI from 11:30 a.m. – 1:30 p.m. Deliveries will continue at other Harbin locations. For a list of available produce, visit Tucker Farms’ website at www.tuckerfarms.com.
Recipe from eatingwell.com
Zucchini stuffed with tomatoes, mozzarella and basil make a fresh summer side dish. For the nicest presentation, use long, relatively skinny zucchini.
- 2 medium 2-inch-wide of zucchini
- 1/2 teaspoon of salt , divided
- 1/2 teaspoon of freshly ground pepper , divided
- 1 tablespoon of extra-virgin olive oil
- 1 tablespoon of white-wine vinegar
- 1 tablespoon of minced shallot
- 1 cup of quartered grape tomatoes
- 1/2 cup of diced mozzarella cheese , preferably fresh
- 1/4 cup of thinly sliced fresh basil
- Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Finely chop the pulp; set aside.
- Place the zucchini halves in a microwave-safe dish. Sprinkle with 1/4 teaspoon each salt and pepper. Cover and microwave on High until tender-crisp, 3 to 4 minutes. (Alternatively, steam in a steamer basket over 1 inch of boiling water in a large skillet or pot.)
- Whisk oil, vinegar, shallot and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add tomatoes, cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zu-canoes.
Watch Fine Cooking’s Test Kitchen video to get a few quick tips on trimming chard and kale http://www.finecooking.com/videos/how-to-trim-greens-kale-chard-collards.aspx.
Basic Sauteed Kale
Simply sautéed kale seasoned with a blast of sherry vinegar is a deluxe combination.
- 1 tablespoon plus 1 teaspoo of extra-virgin olive oil , divided
- 1-1 1 pounds of kale, ribs removed , coarsely chopped (see Tip)
- 1/2 cup of water
- 2 cloves of garlic , minced
- 1/4 teaspoon of crushed red pepper
- 2-3 teaspoons of sherry vinegar , or red-wine vinegar
- 1/4 teaspoon of salt
- Heat 1 tablespoon oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat and toss together. Stir in vinegar to taste and salt.
- Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it, allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
Rainbow Chard with Pine Nuts, Parmesan, and Basil
This easy sauté makes delicious use of the ingredients that go into pesto.
13 to 14 oz. Rainbow chard (about 1 large bunch)
1 Tbs. extra-virgin olive oil
3 Tbs. pine nuts
1 Tbs. minced garlic
1 Tbs. cold unsalted butter, cut into 4 pieces
1/4 cup grated Parmigiano-Reggiano
1/4 cup thinly sliced fresh basil leaves (8 to 10 large)
Pull or cut the stems from the chard leaves. Cut or rip the leaves into 2- to 3-inch pieces and wash and dry them well. Rinse the stems and slice them crosswise 1/4 inch thick.
In a 12-inch nonstick stir-fry pan or skillet, heat the olive oil over medium heat. Add the pine nuts and cook, stirring constantly, until lightly browned, 2 to 3 minutes. Transfer the pine nuts to a plate, leaving behind as much oil as possible.
Return the pan to medium-high heat, add the chard stems and a pinch of salt, and cook, stirring occasionally, until shrunken and beginning to brown lightly, 6 to 7 minutes. Add the garlic and cook just until fragrant, about 15 seconds. Add the chard leaves and 1/4 tsp. salt. Toss with tongs until just wilted, 1 to 2 minutes. (If using a skillet, you may need to add the chard in batches, letting the first batch wilt before adding more.) Remove the pan from the heat, add the cold butter pieces and stir just until the butter has melted.
Using tongs, immediately transfer about half of the leaves and stems to a serving plate and arrange. Sprinkle on half of the Parmigiano, basil, and pine nuts. Layer on the remaining leaves, stems, and pan juices, and garnish with the remaining cheese, basil, and pine nuts. Serve immediately.
Farm Stand Potato Salad
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon country-style Dijon mustard
- 1 teaspoon minced fresh or 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon celery seeds
- 1 3/4 pounds fingerling potatoes
- 1 cup sugar snap peas, trimmed
- 1 cup broccoli florets
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/4 cup diced yellow bell pepper
- 1/4 cup chopped green onions
To prepare dressing, combine first 6 ingredients, stirring with a whisk.
To prepare salad, place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Remove potatoes from pan with a slotted spoon. Add peas and broccoli florets to pan. Cook 1 minute; drain.
Cut potatoes into 1/4-inch-thick slices. Combine potatoes, peas, broccoli, bell peppers, and green onions in a large bowl. Add dressing; toss well.