Our weekend looked a little something like this.
A little broccoli planting from the back of the tractor.
A little arugula picking.
And of course, there was endless crates full of lettuce.
But one of the highlights of the weekend was an evening yoga class on the farm after work. A bunch of the crew members were in desperate need of a good stretching and this yoga class was just what the doctor ordered.
Doing yoga outside with a bunch of dirty farmers is the best! We are definitely going to make this a regular after work activity.
And of course, no weekend is complete without a delicious farm fresh dinner.
I am happy to report that we finally have summer squash and zucchini available. And this little number really hit the spot. Pesto quinoa stuffed zucchini. Delicious. If the farmers markets near you have zucchini available you need to make this.
Here is what you do. This makes four zucchini boats.
Use 1 cup of cooked quinoa and mix it with a batch of this pesto but feel free to use regular garlic instead of scapes. Season with salt, pepper, and crushed red pepper flakes.
Then slice two medium-sized zucchini in half lengthwise. Scoop out the inside so you are left with 1/4-inch shell. Fill each zucchini with the quinoa mixture. Then add about 5-7 sliced cherry tomatoes. Sprinkle everything with a little parmesan cheese.
Preheat oven to 350. Place zucchini on a baking dish and cook for about 30 minutes. With 5 minutes remaining take the zucchini out and sprinkle on some crushed walnuts. Place back in the oven and continue until everything is heated through.