Recipe of the week: Roasted Leafy Summer season Greens

Written by Susan S. whiskey

The summer season harvest season is in full swing, which implies our favourite fruit and veggies are recent and obtainable near dwelling.

Bucks County can boast 42 farms and farm markets promoting a wide range of recent fruit and veggies, meat, milk, and different produce. This quantity doesn’t embody the numerous pop-up produce stands throughout the county the place dwelling gardeners share their produce.

Checklist of Farms and Markets is made up of a stretch of Pennsylvania in Bucks County, situated in Newtown. The extension publishes a information each two years; I picked up my copy on the Plumsteadville Grange Farm Market, which takes place each Saturday morning outdoors the Grange Corridor in Plumsteadville. To study extra in regards to the extension service, see

The information additionally features a harvest chart, which tells us that asparagus will likely be obtainable beginning in Could, the primary apples in late July, pears showing in August, pumpkins will likely be obtainable beginning in September, and rather more.

Visits to native farm markets final week discovered farmers’ tables stocked with greens and a few fruit. Strawberry season is over, however berry season is in full swing and the peaches are simply starting to reach. Cauliflower and broccoli can be found, as is nice corn and the primary tomato within the space. Zucchini and butternut squash are right here, with eggplant and potatoes anticipated quickly.

There’s a lot to assist fill our plates at dinnertime and fruits to show into desserts. This is one thought from to assist feed a hungry household:

Leafy roasted summer season greens

2 medium zucchini, halved lengthwise, then reduce crosswise into 1-inch slices (3 cups)

2 medium summer season squash, halved lengthwise, then reduce crosswise into 1-inch slices (3 1/2 cups)

1 medium pink bell pepper, reduce into 1-inch items (1 cup)

1 medium pink onion, reduce into 1-inch wedges (2 cups)

1 cup cherry tomatoes, halved

4 tablespoons of olive oil

1 teaspoon of salt

Half a teaspoon pepper

3 garlic cloves, finely chopped

2/3 cup plain crispy rusk

2 teaspoons of lemon peel

1/4 cup chopped recent basil

Preheat the oven to 450 levels. Spray an 18″ x 13″ sheet pan with cooking spray. Mix zucchini, summer season squash, bell peppers, onions and tomatoes on a griddle. Sprinkle with 2 tablespoons of oil and 1/2 teaspoon salt and pepper. toss till greens are lined.

Roast uncovered for 25 to half-hour, stirring after quarter-hour, till greens are tender and starting to brown.

In the meantime, in an 8-inch skillet, warmth 1 tablespoon butter over medium warmth. Add garlic; prepare dinner and stir 1 minute. Put the garlic in a small bowl. Add remaining 1 tablespoon oil to skillet. Warmth over medium warmth. Add bread crumbs. Transfer to coat. prepare dinner and stir 2 to three minutes or till evenly browned. Spoon right into a bowl with garlic. Add lemon peel and remaining 1/4 teaspoon salt. Stir to combine. Sprinkle the breadcrumb combination and basil over the roasted greens.

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