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Henrieka Farm Center CSA Basket #6

The basket items are as follows:


  • Cucumbers

  • Zucchini

  • Kale

  • Celery Shoots

  • garlic

  • Basil

  • Oregano

  • Orange mint

  • Lemon Balm


Zucchini Lasagna


Ingredients

2 zucchinis

Quick meat sauce recipe below

8 ounce ricotta cheese

½ cup shredded parmesan reggiano

1 cups mozzarella

1 egg

salt and pepper

fresh oregano and basil chopped


Directions

Instructions

1. Preheat the oven to 400°F. Slice zucchini. Slice the zucchini lengthwise into thin slices, as thin or thick as you'd like. Salt and let sit for 15 minutes, after rinse and dry with paper towel. Alternatively, grill for a few minutes. This allows for less moisture in the dish.

2. Make ricotta mix. In a medium bowl, make the ricotta mix by stirring together the ricotta cheese, parmesan, egg, salt and pepper.

3. Add the first layers. Spread a bit of sauce onto the bottom of your 8”x8” casserole dish. Then add your zucchini slices on top of the sauce. They can overlap or you can place them side-by-side.

4. Add the secondary layers. Top the zucchini with 1/2 of the sauce, and evenly spread 1/2 the ricotta mix on top of that. Then, add 1/4 cup of grated mozzarella with a sprinkle of chopped oregano and basil.

5. Repeat these layers one more time.

6. Finish the topping. Top the lasagna with a final layer of zucchini slices, a sprinkle of chopped basil, and the rest of mozzarella cheese.

7. Bake. Place the lasagna in the oven and cook for 40 to 45 minutes. Broil for a couple of minutes to get a nice golden top. Garnish with whole basil leaves and serve.


Quick meat sauce

1 Tbsp Olive oil

1 lb. Ground beef or sausage or combo

1 Onion diced

2-4 cloves garlic minced

Sauce tomatoes, diced

Fresh basil and Oregano

Salt and pepper

1 Tbsp butter


Note: If you’d like to add some kale for added veg in the dish, sauté in after meat.


Add olive oil to a medium-high heat pan Add the meat to and break down with a spatula and pan-fry until browned and no longer pink. Add onion sauté for 2 minutes then add garlic and sauté for another minute. Add tomatoes and season with salt and pepper to taste. cook for 10 minutes, add fresh herbs and finish with butter.

 


Hope you have enjoyed and found our blog useful.

Enjoy every moment of the next few summer weeks!

 

What's Happening on the Farm
-penned by Brittni
These last weeks of summer have become wildly busy on the farm with the camp kids running around all day and the crops beginning to ripen! Every day there are loads of summer vining squash and herbs. Soon buckets of tomatoes will ripen each day. If you feel the need for plant therapy, the high tunnel and garden are green oases and so refreshing. Come sit and enjoy!

This past week, our campers were exploring the herbs in the garden and remarked on how the lemon balm reminded them of tea!

With that- we jumped in and made a sweetened citrus ice tea to share with you. Here is the recipe, made fully by our campers.

Ingredients:

  • 1 large sprig lemon balm

  • 1 small sprig orange mint

  • 1/3 cup sugar

  • 1 cup boiling water

  • 1/2 gallon cold water and ice

Steps:

  1. Rip your herbs into small pieces

  2. Add 2 tbsp of sugar into a mortar and pastel with the herbs and crush them to release the oils

  3. Add the remaining sugar and herb mixture to a jar and add boiling water. Let steep for 20-30 minutes.

  4. Stain out the herbs (the kids enjoyed eating these sweetened herbs) and add the tea concentrate to your ice water.

  5. Enjoy!

Options:

  • Add berries in when macerating the herbs

  • Add fresh lemon or orange juice before drinking

  • Sub honey for sugar



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