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
- Cut the squash and zucchini in half, lengthwise and slice (will look like half moons).
- Heat skillet on stove on medium-high heat.
- Add olive oil.
- Add onions, squash and zucchini to skillet. Cook until tender, about 10 minutes.
- Combine with rice.
- Salt and pepper to taste and serve.
Lyndi
Eat well, my friends. Eat well.
