We have lots of great ingredients for you you to cook with this week. The fresh tabouli is perfect for these hot summer days. Our days have been busy transplanting our fall and winter crops. We added 12 more 5’ by 80’ beds to our growing area. We have been busy filling these in with fall and winter crops, as well as more strawberry beds. One of our goals this year was to include more peas, beans, and sweet corn in the shares, and we’re pleased we’ve nearly reached our goal. This was the last picking of our beans until our fall succession is ready to harvest, and we have a large crop of sweet corn nearly ready for harvest. Barring an apocalyptic raccoon raid, we should have sweet corn included in the share in the next week or two. Enjoy the fresh produce in this week’s share. Have a great week!
Creamy Snap Pea and Zucchini Pasta
Cut snap peas in halves or thirds, trimming off the peduncle end. Cook 1/2 lb of pasta two minutes less than package instructions. Add the trimmed snap peas to the boiling water and cook for another minute. Drain pasta and snap peas, reserving 1/2 cup pasta water.
Add 2 Tbsp olive oil to a large skillet over medium high heat. Add 2-3 cloves minced garlic and saute for 2-3 minutes. Add 4 oz of roughly chopped spinach and saute another 2-3 minutes until spinach is wilted. Add 1/2 cup heavy cream and 1/4 cup parmesan cheese, and cook until sauce is bubbly, stirring frequently. Remove from heat, then add cooked pasta and snap peas, as well as reserved liquid and 2 tsp salt, 1/2 tsp pepper. Toss to combine, and serve with a garnish of finely chopped parsley.
Zucchini, and Swiss Chard Frittata
Preheat oven to 350F.
Thinly slice 1 large summer squash into rounds. Roughly chop one bunch of Swiss chard leaves, and finely chop Swiss chard stems. Mince 3 cloves of garlic. Shred 1 cup of white cheddar cheese. Crack 12 eggs into a bowl, then lightly stir.
In a large cast iron skillet, heat 3 Tbsp of oil and sauté the summer squash, Swiss chard stems, and garlic for 3-5 minutes, until tender. Add Swiss chard leaves and saute another minute. Add eggs, then cheese, to pan and stir to combine, working eggs along edges.
Add to oven and bake for 15-20 minutes, until center is cooked through enough a fork comes out clean.
Toast 1 cup of buckwheat in a stockpot for 30-60 seconds until fragrant, then add 2 cups water and cook until water has been absorbed, about 10 minutes. Drain and cool.
Finely chop 3/4 cup parsley, Dice 2/3rd pint of tomatoes, 1 cucumber, 1 onion, and mince 1 clove garlic.
In a medium bowl combine the diced cucumber and tomatoes with 1/2 tsp salt. Let the mixture rest for at least 10 minutes and then toss any juice that has accumulated at the bottom of the bowl.
Once buckwheat has cooled, combine diced vegetables with buckwheat in a mixing bowl and add 1/3 cup olive oil, the juice of 1/2 lemon, about 1/4 cup, another 1/2 tsp salt
Using parsley give the salad nice volume which you don't get with flat-leaf parsley.
Green Bean and Tomato Salad
Blanch green beans in a pot of boiling water for 2 minutes. Remove with a slotted spoon and allow to cool. Pat dry and transfer to a bowl. Mix in 1 cup tomatoes chopped,1 shallot minced and 1/4 cup basil.
Whisk 3 Tbsp olive oil, 1 tsp red wine vinegar, salt and pepper. Add to veggies and toss.
To make dressing combine: 1/4 cup sour cream, 2 Tbsp white wine vinegar 2 Tbsp extra virgin olive oil, 2 tsp Dijon mustard, 1 clove of garlic minced Salt and pepper
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|Creamy Pea and Spinach Pasta
|Zucchini, and Swiss Chard Frittata
|Green Bean and Tomato Salad
|white cheddar cheese
|red wine vinegar
|white wine vinegar