Pastabilities and Hudson Valley Pantry are back this week!   

Orchards of Concklin is bringing white and yellow peaches, cherry tomatoes and greenhouse tomatoes, sweet cherries and sour cherries, blueberries, raspberries and bi-color corn!  Don't forget their always delicious, fresh pressed apple cider, apple cider donuts, quiche and fruit pies!       

Janet's Baked Goods ~ Do you know what Functional Breads are?  Stop in this Saturday to see some of the Fresh Baked Products that we will have!  See you at the market.

Don't forget our other great vendors: B&B Jams, Conturso's Market, Edgwick Farm, Fontanarosa's, The Joi of Pickles, Moon Doggie Coffee, R&L Greenhouses, Snoep Winkel Farm, and Stefan & Sons.

• 2 1/2 cups market fresh zucchini, sliced 1/4 inch thick (about 2 medium)
• 1/2 lb lean ground beef (try Snoep Winkel's or Walnut Grove Farms)  
• 1/4 cup onion, chopped
• 2 small tomatoes, cut up
• 1 (6 ounce) can tomato paste
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 cup water
• 1/8 teaspoon pepper
• 1 egg
• 3/4 cup Edgwick Farm ricotta
• 1/2 cup Fontanarosa's mozzarella cheese, shredded (I use 8 oz. divided)
• 1 teaspoon flour

Directions:

Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.

In small bowl slightly beat egg. Add cottage cheese, half of shredded cheese and flour.

In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.

Bake uncovered at 375 degrees F for 30 minutes. Sprinkle with remaining cheese. Bake 10 minutes longer. Let stand 10 minutes before serving.

Adapted from Food.com. Photo by Marg (Cayman Designs).