Greetings local food lovers!
The market is open!
New this week: Eggs! from Lisa and Pat at Carlson Farm
Featured this week- Blue Ball Potatoes from Pat and John at Rivendell/ Peace and Plenty
I just barely got off the river and all I can think about is getting some of my favorite summer treats on the grill! Steaks from the Living Farm, Hamburger from Parker Pastures, Elk Sausage from High Wire Ranch, ciabatta buns from the Luna Bakery. But actually what I’m really excited about is those ever-present zucchini, the seeming butt of all gardener’s jokes. If you haven’t tried this one, do it, you’re missing out!
Zucchini- lots of them. Pattypans, Yellow Crookneck, Eightballs, they all work great! Prepared on the grill, I think I can eat at least two big ones just by myself.
Slice them into spears (I find that the easiest shape to turn with grilling tongs and one of the best to absorb the marinade, but shape doesn’t matter, really.)
Put the spears in a large bowl, the wider, the better, so more surface area is in contact with the sauce.
For the marinade:
2-3 cloves garlic(biodynamic, why not?) chopped fine
Fresh herbs if you want, I like rosemary and sage, but use or don’t use them at your leisure.
Toss the zucchini with the marinade and get grilling. Or let sit in the fridge up to 24 hours.
Lay the zucchini slices across the grill slats and let cook til they start to blacken. Turn, paint with more marinade and, blacken the other side and enjoy!
(This marinade and process also works great with eggplant, bell peppers, scallions, whatever your creative heart desires)
Happy weekend grilling adventure!
Thanks for being conscious of where your food comes from, farmers appreciate it!
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