If you are thinking how cute those birds look perched up in that tree think again. Those bastards ate half of our newly planted kale yesterday. That’s about 300 plants. To say we are upset is an understatement. We ran to every farm store in town looking for row cover and netting only to discover that every store was out of what we were looking for. At 3 this morning Taylor woke me up to describe his genius way of keeping the birds away from our kale. The only problem is that it requires a trip to Walmart (yes, you read that correctly, Walmart) We are waiting for it to open and then we are heading up to the farm to set up our barrier. It’s been a long night to say the least.
I am starting to understand why my old farm manager could be so cranky sometimes. He never slept!!! I sure as heck hope that dark circles under eyes are becoming a hot new look, if not we are in trouble!
The good news is that we were able to squeeze in a nice dinner last night. Stuffed zucchini with a peanut-lime sauce. These were awesome and totally hit the spot. Things have been crazy around here but we have made it a priority to eat a proper meal every night.
I’m sure we are not the only ones running around like chickens with our heads cut off. If you find yourself out of sorts like us I suggest cracking open a beer, playing your favorite Pandora station and digging into these awesome stuffed zucchini. The peanut-lime sauce we drizzled over these guys was to die for. Enjoy everyone!
Stuffed Zucchini With Peanut-Lime Sauce. (serves 4)
1 TBS olive oil
4 large zucchini, sliced in half lengthwise and scooped out leaving 1/4 inch shell
1 small yellow onion, finely chopped
4 cloves of garlic, minced
2-3 cups mixed mushrooms, chopped
1 cup broccoli florets, chopped
1 cup cooked quinoa
Cook quinoa according to package directions.
For the sauce:
1/4 of a cup peanut butter
1/4 of a cup of fresh lime juice
1 clove of minced garlic
1/4 of a teaspoon of crushed red pepper
1 tbs honey
2 tbs tamari
1 tsp minced ginger
1/4 cup of water
With and immersion blender or whisk, mix together all the ingredients for the sauce. Taste test. Add more water if it’s too thick. Set aside.
Preheat the oven to 375. In a large pan heat olive oil. Add onion and saute for about 5 minutes. Add garlic, mushrooms and broccoli. Cook for about 5 more minutes. Mix in quinoa and drizzle a little sauce over the mixture (saving a good portion to drizzle on top when zucchini is done cooking). Scoop mixture evenly among the 4 zucchini. Bake in the oven for about 25-30 minutes (or until heated through) Serve hot with a drizzle more of the sauce. Enjoy!