Have you heard about The Cobblestone Farm Project in Fayetteville? It
is the inspiration of a small group of Northwest Arkansas families who were
committed to making a difference in the community.
So they built a farm!
Located on ten acres off of Wedington Drive,
“the farm” is actually a working farm where volunteers and those in need work
together, side-by-side harvesting produce. This is how it works: “One Farm subscription purchase
simultaneously provides a season’s worth of healthy food for your family and
for your neighbors in need – the people in your own back yard, the ones you may
never have met but care for deeply.”
Pretty cool, right?
I had the privilege of providing recipes
for the first harvest subscription delivery: squash, tarragon, spring onions, and cilantro to name a few. Here is my recipe for Basmati rice with
sautéed yellow squash and zucchini that can be easily prepared all-year-round.
I hope you enjoy it!
Basmati
Rice with Sautéed Yellow Squash and Zucchini
Serves 4
Ingredients
1 small yellow squash
1 small green zucchini
½ white or yellow onion, diced
1 tsp sea salt
¼ tsp ground black pepper
2 tbsp olive oil
2 cups cooked basmati rice
Instructions
1. Cut
the squash and zucchini in half, lengthwise and slice (will look like half
moons).
2. Heat
skillet on stove on medium-high heat.
3. Add
olive oil.
4. Add
onions, squash and zucchini to skillet.
Cook until tender, about 10 minutes.
5. Combine
with rice.
6. Salt
and pepper to taste and serve.
Lyndi
Eat
well, my friends. Eat well.
