Although it isn't local to Massachusetts, I have to give a shout out to Massa Organics brown rice. After a friend introduced it to me a couple years ago, I've been hooked - I brought back several pounds of this stuff in my luggage last time I went to California. It has simply the most tender grains, with the roundest, nuttiest flavor. Seeing a container of leftover rice next to some ground veal and the profusion of summer zucchini in my fridge, I settled on making stuffed zucchini.
After hollowing out the zucchini, I cooked the meat and the centers of the zucchini along with the leftover rice. I had some leftover dehydrated vegetables from the weekend's backpacking trip, so even though they weren't exactly local, I tossed them into the mix, along with an egg, some dried oregano and fresh basil. The mixture went into the hollowed-out zucchinis and they were baked at 350 degrees for about half an hour. Yum!
Ingredients:
Eggs from Oake Knoll Ayreshires in Foxboro, MA
Zucchini, garlic, basil, young white onions, lettuce, carrots, cucumber, and yellow wax beans from Red Fire Farms, Granby, MA
Ground veal from Houde Family Farm, St. Johnsbury, VT
Not Local:
Dehydrated vegetables from Just Tomatoes
Brown rice from Massa Organics
That looks very tasty and summery. I really need to get on the cooking more. Its been forever since I made something new. Did you pretty much just invent this? I am never sure what temp oven to use.
I just did this at 350, which is what I usually use when I am not sure. Since everything is precooked except the zucchini, the temperature is a little less important. And invent is a strong word - you stuff a couple veggies, you can pretty much wing it.
I first read about Massa Organics from Saveur magazine about a year or so ago (they were featured in an article). Anyway, I ordered a couple of two pound bags and was blown away! Now I just ordered my second 20 pound sack. I am a junkie!