We haven’t let the heat get us down. We have a great share for you this week. Tomatoes are finally here! We also have some great looking broccoli that we have been patiently waiting to give to all of you. The zucchini are a little big because we didn’tget around to harvesting them in the middle of the week. They still taste great especially in the zoodle recipe on the flyer and in the blog. In between trying to keep all the plants and seedlings alive and watered, we’ve put in a lot of hours and sweat into baling and stacking hay for all of our sheep for winter. We should only need to do one more big cutting of 300-400 bales to have enough hay for winter. That’s good timing because within a few weeks we’ll be so busy harvesting and planting for winter we won’t have much time for anything else. We hope you are all staying cool in this heat, have a wonderful week!.

Zoodle Pasta

Zoodle 1 large zucchini by either using a zoodler or using a vegetable peeler by peeling zucchini into thin strips, then cutting the strips in half. Mince 1 clove of garlic and finely chop 1/4 cup basil.

Add 2 tbsp olive oil to a skillet over medium high heat, then add minced garlic and all of the tomatoes chopped. Add zoodles, chopped basil, 1 tsp salt, 1/2 tsp ground black pepper, and 1/4 cup water. Toss mixture, then cover skillet and cook for another 5 minutes. Garnish with Parmesan cheese.


kettle corn kale chips

Mix 2 Tbs oil and 2 Tbsp honey in a bowl. Remove stems from kale but keep in large pieces. toss kale in honey mixture and roast in the oven at 350 for 30 minutes.


Mint Chimichurri Roast

Roughly chop 1 bunch mint and 1 bunch (2oz) parsley. Mince 2 cloves garlic. Combine with 2 Tbsp red wine vinegar, 1/2 tsp salt, 1/4 tsp red pepper flakes, and 1/2 cup olive oil.

Take half of the chimichurri, mix it with 2 Tbsp mustard. Coat a Lamb or Beef Roast. Roast at 300 for 2 hours or until tender. Slice roast and serve with the rest of the chimichurri.


Bratwurst with lemony pasta and Broccoli

Cook 1/2 lb pasta according to package instructions. When pasta is cooked al dente, drain, reserving 1 cup pasta water. Chop broccoli greens and florets into 1/4 inch segments, then chop greens into 1/2 inch ribbons. Finely chop 2 oz parsley. Finely chop 2 red onions.

In a large skillet, cook 1/2 lb of Bratwurst, or another sausage, until cooked through, then remove sausage from pan and set aside. Add 2 Tbsp olive oil to the skillet. Add 2 cloves minced garlic, and 2 finely chopped red onions. Saute until fragrant, about 1 minute. Add broccoli, then cook for another few minutes until tender.

Remove skillet from heat and toss in pasta, parsley, pasta water, the juice of 1/2 lemon (2 Tbsp), 1/4 cup parmesan, and salt and pepper to taste.


tacos with radishes, green onions

Brown chorizo in a pan drain and set aside. Rinse and chop lettuce, and 2 green onions. assemble tacos with chorizo, lettuce, green onions, cheese, sour cream, and radishes.


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.

Zoodle Pasta Kettle Corn Kale Chips Mint Chimichurri Roast Bratwurst with Lemony Pasta and Broccoli Tacos with Green Onions and Radishes
curly kale 1 bunch
broccoli 1 head
green onions 1 green onion 2 green onions
garlic 1 clove 2 cloves
zucchini 1 zucchini
tomatoes all
mint 1 bunch
Zoodle Pasta Kettle Corn Kale Chips Mint Chimichurri Roast Bratwurst with Lemony Pasta and Broccoli Tacos with Green Onions and Radishes
basil 1/4 cup
olive oil 2 tbsp 2 Tbs 1/2 cup 2 Tbsp
Parmesan cheese 2 Tbsp 1/4 cup
honey 2 Tbs
parsley 2oz 2 oz
red wine vinegar 2 Tbs
red pepper flakes 1/4 tsp
mustard 2 Tbsp
Lamb or Beef Roast 2 to 3 lbs
pasta 1/2lb
red onions 2
Bratwurst 1/2 lb
lemon 1/2
chorizo 1 lb
lettuce 4 oz
cheese 4 oz
sour cream 2 Tbsp
radishes 2