time to head to the farmer's market

Since I am having so many struggles, with my garden, I turn to the farmer's market. (it's really more of a road side stand, but they are home farmers so....) There isn't a whole lot yet, but I was so happy to find some new potatoes!

The potatoes will be sauteed tomorrow, with some onions, fresh herbs and garlic. {I will quarter them first} YUM!

I also found some zucchini. I didn't get a picture of it. I came home and got right to work turning them into stuffed zucchini. This is one of my family's favorites. I only make it during the summer, so it's an annual treat. Sorry family. Normally, it wouldn't cost anything to head outside and harvest some, but we were happy to support the local farmer. The guy put us on his email list, so we will know what he's bringing each week. That's pretty cool. I may not have my own veggies right now, but at least we're helping others.

To make the stuffed zucchini, wash the zucchini and cut off the ends. {Usually about 6 medium sized} Place in boiling water
for about 5 minutes, until softened. Cut in half lengthwise and scoop out seeds and pulp. Then scoop out a little bit of the flesh, and chop, to use in the filling.

for the filling you will need:

1/2 cup chopped onion

1 pound ground meat

1 cup chopped tomato

1/4 seasoning {I make my own spaghetti seasoning}

1 small can tomato paste

1 1/2 cups shredded cheese

dash of pepper

fresh basil, if desired {I add about 10-12 cut up leaves}

Heat oven to 350 degrees. Cook meat and onion. Combine with chopped zucchini, tomato, seasoning, tomato paste and cheese. Arrange zucchini in a 9X13" pan. Spoon filling into each zucchini half. Bake for 30 mins.