Week 6 Newsletter 2015

Borage -  the cucumber tasting flowers were in the mixed greens last week

Hello Everyone,

It is tomato trellising time! Tomatoes are a vine and we use a trellising system to keep the plants erect. The tomato plants grow up rather than crawling on the ground which helps with moisture control, disease prevention and makes it easier at harvest time. We are looking forwards to walls of tomatoes!

I know many of you take vacations in July and August. Remember to let me know a week ahead if you would like to skip a bin. Also be sure to also schedule which week you would like to have your extra bin.

The onions you are receiving this time of year are fresh-from-the-farm onions. These onions are not cured so please plan on storing them in the refrigerator.


What to expect to find in your bin this week:

Adele at the Sarah Hardy Market

Black Sweet Cherries

Bok Choy

Zucchini

Lettuce - Summer Crisp

Beets and Beet Greens

Sugar Snap Peas or Snow Peas

Basil

Bunching Onions

Basil loves the warm temperatures

Here are couple of easy recipes for you that include items that will be in your bin this week. In the first recipe I used less zucchini and added some sugar snap peas. Ah, the taste of summer!

Summer Pasta With Zucchini, Ricotta and Basil

  DAVID TANIS  Time 30 minutes  Yield 4 to 6 servings

A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.


INGREDIENTS

 Extra-virgin olive oil
1 small onion, finely diced
2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
 Salt and pepper
2 garlic cloves, minced, or 2 tablespoons chopped green garlic
1 ounce basil, about 2 cups loose leaves
1 pound ziti or other dry pasta
8 ounces ricotta, about 1 cup (see recipe)
 Pinch of crushed red pepper
 Zest of 1 lemon
2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving

PREPARATION

Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.

Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

Grilled Bok Choy

PREP: 15 MINS  TOTAL TIME: 15 MINS  SERVINGS: 4 

SOURCE: EVERYDAY FOOD, SEPTEMBER 2004

INGREDIENTS

4 heads baby bok choy (about 1 pound)
1/4 cup white-wine vinegar
2 tablespoons tomato-based chili sauce
2 teaspoons light-brown sugar
2 tablespoons vegetable oil
Coarse salt and ground pepper

DIRECTIONS

Heat grill to low. Trim large leaves from baby bok choy; halve heads lengthwise. Rinse well under cold water to remove grit.
In a large bowl, whisk together white-wine vinegar, tomato-based chili sauce, light-brown sugar, and vegetable oil; season with coarse salt and ground pepper. Add bok choy; toss to coat. Remove from bowl, reserving sauce.
Place bok choy, cut sides down, on grill; cover, and cook until tender, about 10 minutes. Serve bok choy drizzled with reserved sauce.