It started with this lovely Pippin. The idea for breakfast on Sunday had been revolving around in my head ever since I visited the beautiful Prevedelli Farms in Watsonville, CA. The selection of apples that day was fabulous, but I zeroed in on the tart, white fleshed heirloom Pippin and planned my frittata on the way home.
I promised to talk about utilizing pastured proteins in an appropriate health-concious way, and so today I would like to introduce you to the virtues of Italian Sausage! Drumroll please…. Meet Italian Sausage Stuffed Zucchini accompanied by a sensational Summer Salad!
Mind you, we all have our own ideas about healthy eating, and there are so many different opinions and studies and protocols suggested. BUT I DO NOT HESITATE TO SHARE MINE WITH YOU!! Take it for what it is worth to you that I enjoy eating pasture raised animal proteins in moderation, combined with the colorful array of vegetables that are available to us to enhance the meal and my health!
This is a delicious and super healthy meal that is made from such a simple list of ingredients! And literally it can be prepared and to the table in 30 minutes. The best for a weeknight meal, I would say. It also makes a great leftover meal so that you can carry your lunch with you the next day.
To prepare Italian Sausage Stuffed Zucchini, first begin by cutting the washed zucchini squash in half lengthwise and scooping out the pulp, chopping it roughly along with the other vegetables in preparation for sautéing the stuffing ingredients.
The cooking begins with adding the onions and garlic to the sauté pan first to soften and release their important flavors. Next, add the italian sausage by crumbling into the pan, removing it from the casings, stirring occasionally until slightly browned and fully cooked.
I like to drain the sausage at this point. It provides an opportunity to lighten the meal by removing a lot of the fat that would otherwise wind up in the dish. The flavor is still there, though, believe me!! Remember, we are using pasture raised pork italian sausage, and it contains so much less fat than what you would find from conventional sources. The fat is healthier, too! You can really taste, see and smell the difference. I find it astonishing.
After the sausage is drained, we reintroduce it to the pan, along with the remaining ingredients – garbanzo beans, sun-dried tomatoes, and chopped zucchini pulp. Stir occasionally while the flavors combine, then when light caramelization begins to occur, remove from the heat and add fresh herbs and seasonings for the final adjustment before the dish is assembled and finished in the oven.
This deliciousness is spooned back into the zucchini boats, heaping it on until you have lovely mounded stuffed cucurbits. The final step for this meal is to add a generous portion of goat cheese to the top of the stuffed zucchini, then place the dish in a 350 degree oven for 12 – 15 minutes.
When you place this dish from the oven to the table, accompanied by that simple summer salad packed with fresh veggies, you will enjoy the response for sure – the wow, followed by the quiet that settles over the table as the enjoyment of everyone else begins.
We plan to continue to raise our turkeys on the farm, even when not preparing for Thanksgiving season, so that we may offer ground turkey to you through out the year. I hope you find this as exciting as we do!! Here is a picture of the Heritage Bronze Breasted turkeys we are raising for Thanksgiving this year at 1 week old! It is amazing how beautiful they are and how quickly they change and grow. My , my, how time flies! Thanksgiving will be here before you know it!
Zucchini Stuffed w/ Italian Sausage, Chickpeas and Sun-dried Tomatoes
- 4 Medium Zucchini Squash (halved, lengthwise)
- 1/2lb Italian Sausage (preferable pasture raised, local)
- 6oz Chickpeas (one half can, drained)
- 1/2 Yellow Onion (diced)
- 1 Garlic clove (minced)
- 1/2 cup Sun-dried Tomatoes in olive oil (diced)
- 4oz Goat Cheese (crumbled)
- 2 heaped tablespoons Fresh Italian flat leaf Parsley (roughly chopped)
- salt, pepper, red pepper flakes (to taste)
|Halve the Zucchini, lengthwise|
|Scoop out pulp with a spoon, then dice the pulp for sautéing.|
|Add diced onion and minced fresh garlic to a warm sauté pan with a small amount of organic olive oil. Cook slowly until edges of onions begin to become golden.|
|Remove these ingredients from the pan and add the remaining chopped vegetables. Cook until edges begin to show the slightest feathering.|
|Scoop the sautéed and cooked mixture into the zucchini boats. |
Top with crumbled goat cheese and bake in an oven at 350 degrees for about 15 minutes!
We hope you will enjoy our new farm.
Great KTC Specials This Week:
– Hearty Breakfast Special
One Dozen Eggs and Breakfast Sausage 15% off – $9
– Vegetable Bags this Week
Both the CSA and KTC vegetable bags this week will include Eggplant, Green Beans, Cucumbers, Squash, Cabbage, Torpedo Onions, and Berries.
**Please remember that substitutions may be necessary.
Blueberries and Blackberries by the pint are now available on Kitchen Table Cuisine!
Summertime…and the Veggies are Growing!
– Green Beans, Eggplant, Squash, and Cucumbers are finally here! You’ll find them in this week’s CSA bags, in the KTC Vegetable bags, at the Farm Store and at the Farmers Markets! Blackberries and Blueberries are also ripening now and are available through Our Local Foods.
– Beautiful Cut Flowers are also available at the Farmers Markets. Don’t forget—we’re at the Pawleys Island Market on Wednesdays, the Mount Pleasant Town Center Market on Saturdays, and the Downtown Charleston Market also on Saturdays. See you there!
– Other summer produce is still developing. We should start harvesting the tomatoes in two weeks. The cantaloups should be ready in two to three weeks. Watermelons and Okra will come later in the summer.
– Unfortunately, we weren’t able to grow Corn this year. If anyone is interested, we can get local but non-organic corn. Let us know if that’s something you’d be interested in!
Weather on the Farm
As you know, our area is experiencing drought conditions right now. So far, our fields are hanging in there and still producing strong…but we’re praying for rain! Keep your fingers crossed that we get some soon!
See you at the Farm Store and the Farmers Markets!
KTC Take Home
- Asian Noodle Bowl Soup with Mepkin Abbey Oyster Mushrooms for $9.95.
- Korean Chicken Wings for $14.95.
The Noodle Bowl is a satisfying way to inject the goodness of fresh vegetables in their own healthy broth into your culinary repertoire. It utilizes the simplest cooking technique and captures the flavors and nutritional elements into a light meal.
Korean Chicken Wings are heralded as something special in all the right places! From the New York Times to Guy Fieri of The Food Network, and now KTC!! We love fried chicken, and the satisfying stickiness of a well seasoned Korean Seasoned Chicken Wing is a great way to indulge in an updated and hip menu item! Enjoy with our “Noodle Bowl” Soup this week for an internationally sensational weeknight meal!
Great Wallet Friendly Specials this Week on KTC
* Sparkman’s Cream Valley Drinkable Yogurt Quarts 20% Off! Four delicious flavors now only $3.31. Choose from Natural, Mango, Peach and Strawberry.
* KTC International Combo Price: $22.50 Purchase one Asian Noodle Bowl Soup with Mepkin Abbey Oyster Mushrooms and one Korean Chicken Wings and receive 10% off the combined price. Use coupon “Take Home” BEFORE checking out. If you have any issues using the coupon, please call the store or send an email before you place your order.
Vegetable Bag Suggestions
We’ve all been enjoying the pea tendrils as the perfect spring salad, but there are other ways to enjoy pea tendrils as well. Use it with our farm fresh eggs in omelets and frittas for a heavenly Sunday brunch. Food process it into pesto sauce instead of basil and toss with al dente pasta. Or wilt the pea tendrils and toss into a light pasta salad. Enjoy!
KTC Welcomes MUSC!
Next week, on Friday April 1st, Kitchen Table Cuisine will make its first delivery to the MUSC community. Orders will be delivered to the lower lobby of the Wellness Center by 11:00 am on Fridays. All new customers will receiver their membership kits to include coolers and bags. please pick-up your membership kit even if you don’t place an order this wee. We suggest picking them up over your lunch break. Don’t forget to have your orders in by 10:30 am on Monday to get delivery this week!
Adaptive Gardens Out in the Community
- April 9: McClellanville Garden Club Plant Sale from 9:00 am – 2:00 pm. Come visit to pick up all your seedlings for your summer garden!
- Also come by the farm for an open house. The first 25 visitors will receive a free one dozen eggs.
- April 16: Visit Joe Riley Stadium and Dogs with a Cause to support Adaptive Gardens of the Lowcountry. Contact email@example.com to purchase tickets. Game starts at 7:05 pm on Saturday April 16th.
- April 21: Earth Day Celebration at MUSC Horseshoe from 11:00 am – 2:00 pm, raffle prizes will include organic produce from local farms and Adaptive Gardens’ herbal soap. Come join the celebration for Mother Earth!
Happy Spring and Healthy Eating
Great Specials from Kitchen Table Cuisine this Week!
Refer to the Menu for the week for ideas on how to use these specials.
- Fresh Trout Fillets from Sunburst Trout Co – Special price of $7.99 each, a savings of more than 10%! Choose from Bourbon Marinated, Lime-Cilantro Marinated, Au Poivre Encrusted, or Hemp and Grits Encrusted for a light and delicious meal.
- Chicken Leg Quarters – 20% Off! Limit of 3 per customer please. Perfect for wine-poached Chicken.
- Spice Blends from Alchemy Spice Co. – Special price of $5.00 each, a savings of 15%! Choose from Neo Masala Indian Masala Powder, Bella Garlique Italian Blend, Chive Jive Southwestern Blend, Bayou Ya-Ya Cajun Blend, and Scenic City Sizzle Grilling Pepper to spice up your life.
BB&T Charleston Food and Wine Festival March 4 – 6th at Marion Square!
Visit our booth at the BB&T Charleston Food and Wine Festival this Saturday! Come meet Maria and Jacqueline, and taste our new Carrot and Ginger Soup. Congratulations to Charleston for having such a vibrant and dedicated culinary community with the ability to attract so many visitors to the local food and wine scene! Help us congratulate Our Local Foods for being a runner-up for the Food Innovator Award at the Food and Wine Festival.
News from the farm…
The peas are up and the potatoes are peeking out from under the covers! We included pea tendrils in the vegetable bags last week for those who enjoy that first taste of spring in their salads!
Get ready for beautiful summer bouquets of flowers! We have 15 varieties of cut flowers seeded now. Bouquets will be available at our booths in the farmer’s market.
Adaptive Gardens Corner
Adaptive Gardens of the Lowcountry welcomes a new school group full of new faces to Thornhill Farm. Georgetown Middle School now sends a group of students every week to enjoy time in the garden, feeding the donkeys, and special activities such as mixing potting soil and making goats milk soap. Soon they will have their own chickens to care for!
Mark your calendars now for Saturday April 9th! Adaptive Gardens of the Lowcountry will be selling organic vegetable, flower and herb starts at the McClellanville Plant Sale, sponsored by the McClellanville Arts Center. The plant sale is located along Pickney Street in front of the Arts Center and runs from 9:00 am – 2:00 pm. This is a great time to get your backyard garden supplied for the summer!
Come Visit the Farm Store!
We are embellishing the farm store with fun and exciting new products for the home and garden. A visit to the farm store is a great idea for a Saturday excursion. If you’re planning a back-yard garden this year, we have organic vegetable and herbs seedlings available as well as a variety of gardening supplies (Call or email first for seedling availability if you’re looking for something specific). We can also help with gardening and culinary gift ideas. Come see us, we love visitors!
New items include:
- The Little Bunny Garden from Sunny-Side Up Gardens- this fun kit includes 6 packages of Organic and Heirloom Vegetable Seeds, Starter Soil, Wooden Plant ID Stakes, Growing Instructions, Growing Journal, Pencil and 100% Recycled Fiber Egg Carton Planter. Perfect for encouraging young gardeners!
- Flexible Tubtrugs – available in 5 different sizes and colors. These flexible rubber baskets have reinforced ribbing for extra strength, super-strong comfort grip handles, and are made from 100% food-grade plastic. They’re safe for kids and pets and can be used for anything! Use them to carry gardening supplies, tools, kids’ toys, or just about anything else you can think of!
- Intense Skin Therapy Cream by Outdoor Hands for skin that is “Tough not Rough.” Outdoor Hands is a pharmacist formulated cream made of a unique blend of botanical extracts and organic oils for cracked or chapped hands, feet, elbows, lips and all other dry skin.
- Cooling headwear by Blu Bandoo – these stylish hats and neck bandoos are a must for summertime in the South! Soak in water for minutes to keep cool for hours, and wear them for sports, work, play and leisure.
Thank you Jacqueline for your inspiring menu of the week.
We encourage everyone to read Jacqueline’s menu and visit the website for the recipes. This is a great way to enjoy all that Kitchen table Cuisine has to offer!