We finished trellising all the tomatoes which is satisfying. We used many more t posts between the plants this year so that the plants will be more upright and it will be easier to harvest the tomatoes. All the used t posts from old cow fence around the property came in handy; we actually had the perfect amount!
We sowed our first big fall planting in the greenhouse: cabbages, broccoli, and cauliflower for cooler days.
This week's pick list:
- Snap peas
- Summer squash
- Fennel
- Scallions
- Lettuce
- Chard
- Kale
- Collards
- Garlic Scapes
- Spinach
- Frisee
- Turnips
- Cilantro and Dill
- Strawberries
Zucchini Ricotta Cheesecake, from 101cookbooks.com
- 2 cups zucchini, unpeeled & grated
- 1 teaspoon fine grain sea salt
- 2 1/2 cups ricotta cheese
- 1/2 cup freshly shredded Parmesan cheese
- 3 scallions, chopped
- 2 garlic scapes, chopped
- 1/4 cup fresh dill, chopped
- zest of one lemon
- 2 large eggs, well beaten
- 1/3 cup goat cheese, crumbled
- drizzle of olive oil
Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan.
In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Then squeeze some more. Set aside.
In the meantime, combine the ricotta cheese, Parmesan cheese, scallions, garlic scapes, dill, and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Now sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).
At this point, if the cake is baked and set, but the top isn't quite golden, I'll zap it with the broiler (just about a minute) to get a bit more color on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.
