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.