Woohooo!! Summer has finally arrived....along with summer squash, cucumbers, basil, tomatoes, and very very hot weather! I was up today picking basil and packing up the shares at 5:30 am. I cannot believe how hot it got just by 7 am. This week, you will finally start seeing some summer vegetables in your share. On the left is a picture of some of the squashes you may get this week. The saucer shaped ones are called patty pans and some of you may see those in your bags.
Here's what you can expect in your bags:
1/2 share~
- lettuce
- basil
- cucumbers
- summer squash
- potatoes
- green onions
- greens mix that includes kale and beet greens
Full share~amounts are double what the 1/2 share receives this week, plus you get a couple of tomatoes and cabbage
I am including a recipe below for a summer squash dish that uses basil:
Summer Squash Ribbons with Oregano, Basil, and Lemon
You can also toss the ribbons with wide flat pasta, such as pappardelle, for a delicious entrée. While we recommend basil and oregano, use whatever fresh herbs you have on hand. Serve with a crisp sauvignon blanc and crusty bread.
Yield: 8 servings (serving size: 1/2 cup vegetable mixture and 1 1/2 teaspoons cheese)
3 small zucchini (about 1 pound)
3 small yellow squash (about 1 pound)
1 tablespoon extravirgin olive oil
1/4 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
1/3 cup thinly sliced fresh basil
1 tablespoon chopped fresh oregano
1/4 cup (1 ounce) shaved fresh Parmesan cheese
1. Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds; place ribbons in a large bowl. Discard seed cores.
2. Combine oil, rind, juice, salt, pepper, and garlic in a small bowl; stir with a whisk. Drizzle oil mixture over vegetable ribbons; sprinkle with basil and oregano. Toss gently. Sprinkle with cheese. Serve immediately.
CALORIES 50 (52% from fat); FAT 2.9g (sat 0.9g,mono 1.6g,poly 0.3g); IRON 0.5mg; CHOLESTEROL 3mg; CALCIUM 62mg; CARBOHYDRATE 4.4g; SODIUM 207mg; PROTEIN 2.8g; FIBER 1.3g
Cooking Light, JULY 2008
Color me envious!
ReplyDeleteIf anyone wants an easy recipe for pesto, do this: in a blender, chop 1 or 2 cloves garlic, at least two handfuls of stemmed, washed basil, pinon nuts to taste and a pinch of sea salt; puree with just enough olive oil to achieve a paste. I like to add my parmesan cheese at the table, but some like to grate it and add it in the blender. The basil we've gotten from Carrie is absolutely magnificent for this - exactly the right flavor!
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