Hobes Farm
I'm Steven Beck, your farmer, and have been farming 30 acres for 30 years and done it without chemicals or synthetic additives. Though not certified organic by an institution, my practices follow USDA criteria. We grow corn, oats, wheat, hay and spelts in addition to raising chickens and dairy cows. A recently retired Art teacher of the Youngstown City school system I, and wife Beverly, decided to turn our hands and soil to farming vegetables for community supported agriculture (CSA).
Farm Members
This year we have 16 members (or farm subscribers) for a 17 week season staring at the beginning of June and ending the last week in September. Each farm member volunteers at least once to be on site during pickup and tidy up after pickup. All members commit to picking up their vegetables at the Unity Church Centre at 1226 Naylor-lloyd Rd. See Map.
Recipe instructions for Stuffed Zucchini
Adjust one oven rack to upper-middle position and second oven rack to lowest position, and remove baking stone if you have one. Place a rimmed baking sheet on the lower rack and heat oven to 400 degrees.
Meanwhile, halve each zucchini lengthwise. With small spoon, scoop out seeds and most of flesh so that walls of zucchini are 1/4 inch thick. Season cut sides of zucchini with salt and pepper, and brush with 1 tablespoon oil; set zucchini halves cut-side down on hot baking sheet on lower rack. Roast zucchini until slightly softened and skins are wrinkled, about 10 minutes; Using tongs, flip zucchini halves over on baking sheet and set aside.
Heat remaining tablespoon oil in 12-inch skillet over medium heat until shimmering but not smoking, about 2 minutes. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Increase heat to medium-high; stir in corn and cook until almost tender, about 3 minutes. Add garlic and chipotle chiles; cook until fragrant, about 30 seconds. Stir in tomatoes and black beans; cook, stirring occasionally, until heated through, about 3 minutes. Off heat, stir in cilantro and 1/2 cup cheese and salt and pepper to taste.
Divide filling evenly among squash halves on baking sheet, spooning about 1/2 cup into each, and pack lightly; sprinkle with remaining cheese. Return baking sheet to oven, this time to upper rack, and bake zucchini until heated through and cheese is spotty brown, about 6 minutes. Serve immediately.
What's in the Sharebox
August 27th:
- cabbage (red & green)
- tomatoes
- beans
- sweet corn
- garlic
- onions
- zucchini
- potatoes
- peaches
- green bell peppers
- + supplements
This week's Recipe
Stuffed Zucchini