Week #4 in full swing

8ballzucchini

Welcome to week #4 of our harvest.  The picture above is from our very own harvest this week – 8-ball zucchini!  It’s a hybrid summer squash that is perfect for stuffing.  Not sure how to use it?  Check out our recipe below.  Otherwise, it really can be used a substitute for zucchini in any of your favorite recipes.

This week, we are offering CSA customers the following in their shares:

Napa cabbage; Red Lettuce; Radishes; Bok Choy; Peas; 8-ball Zucchini

In other news, our self-service store is open for the season!  It’s a lot of work to get ready every year after using the area in the off season for storage and to begin our tiny seedlings in the late winter/early spring.  The benefit to our customers is they can stop by any time they want and help themselves to our delicious produce.  In addition to our weekly harvest items, you’ll also find our organic chickens & eggs.  Right now, we also have organic brats and breakfast sausages.  If you aren’t comfortable with the self-service store, please come on Fridays when Nancy is available and she is happy to show you around.

Whether it’s at drop-off sites, at our self-service store on the farm, or at Manitowoc Farmer’s Market, we hope to see you this week!

Stuffed Zucchini Parmesan (6 servings)

  • 1 cup breadcrumbs
  • 6 eight-ball zucchini (about 1 1/2 pounds)
  • 1/2 cup packed spinach leaves
  • 8 basil leaves
  • 2 garlic cloves, minced
  • 1 small onion, peeled and quartered
  • 3/4 teaspoon olive oil
  • 1 cup chopped plum tomato
  • 1/2 teaspoon salt
  • 1/4 cup grated fresh Parmesan cheese
    Flat-leaf parsley sprigs

Preheat oven to 350°.

Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place pulp in food processor until finely chopped; set aside. Steam zucchini shells, covered, 6 minutes or until tender. Drain, cut sides down, on several layers of heavy-duty paper towels.

Place spinach, basil, garlic, and onion in food processor; process until finely chopped. Heat olive oil in a large nonstick skillet over medium heat. Add spinach mixture; cook 3 minutes, stirring occasionally. Add zucchini pulp, tomato, and salt; cook 8 minutes, stirring occasionally. Remove from heat; stir in breadcrumbs.

Fill each zucchini half with about 2 1/2 tablespoons zucchini mixture. Sprinkle evenly with cheese. Bake at 350° for 20 minutes or until cheese melts. Garnish with parsley, if desired.

Recipe adapted from Cooking Light.

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