Zucchini and yellow squash season is only just getting started, but we can’t help but get excited about these as the start to summer produce. The tender baby varieties that are available right now are great for eating raw in pasta or salad. Look for summer squash from Lee’s One Fortune Farm (Asheville City, Black Mountain, West Asheville, River Arts District, Weaverville, and East Asheville markets), Olivette Farm (East Asheville and Asheville City markets), and Tucker’s Garden (North Asheville and West Asheville markets).
Of course, there are many ways to enjoy zucchini and yellow summer squash. You can carve out the inside and make baked squash boats with whatever filling desired, replace lasagna noodles with thin slices of zucchini, transform them into crispy fritters, incorporate them into a zucchini bread recipe, and so much more.
If you are looking for a creative way to use summer squash, or if you are missing a classic dish from Laughing Seed Cafe, try out this rendition of zucchini manicotti. Start by preheating your oven to 400 degrees. Cut four zucchini into thin and long slices. You can use a knife or a mandolin. Place them on a baking sheet and drizzle each side with olive oil plus a dash of salt. Bake until they are soft, about 15-20 minutes. Once tender, remove and let slightly cool.
In a bowl, add one-third cup of ricotta, one-third cup of grated parmesan, one egg, a dash of salt and pepper, and six julienned basil leaves. You can also mix in a little pesto here. Using a small oven dish, 8×8 works great, add marinara sauce to cover the bottom. You can use a jar of sauce, make your own, or pick up some jarred marinara sauce from Flying Cloud Farm (North Asheville and River Arts District markets). Take each zucchini slice and add about a teaspoon of ricotta to each end and roll them up. Arrange them all in your baking dish, top with more marinara and some mozzarella, about one-third cup. Bake for 20 minutes or until nice and melted. Pair with a warm and toasty slice of sourdough bread from High Top Bread Co. (Asheville City, Black Mountain, North Asheville, and Weaverville markets).
Also spotted at markets in recent weeks: sour cherries, strawberries, fennel, garlic scapes, spring onions, broccoli, cauliflower, beets, arugula, greens, mushrooms, and much more. Markets offer an abundance of farm-fresh eggs and meats, including chicken, pork, beef, and lamb. You can also get bread, cheese, pastries, fermented products, drinks, and prepared foods. Find more details about farms and markets throughout the region, including winter hours, in ASAP’s online Local Food Guide at appalachiangrown.org.
Fresh at Farmers Markets This Week
