Week 6 Newsletter 2018

Hello Everyone,    

1st sunflower of the season!

We are in the heat of the summer now, and brighter-colored veggies are going to start filling up your bins and buckets where there was once only green. Along with all the heat we've been dodging some storms. So far, we are not seeing any cracking in the cherries with the rain we had this past Saturday. It has been a great season in the garden and the heat loving plants have really moved ahead this week.

Listed below are the items that will be in your bins this week:

Cherries
Zucchini
Mixed Greens
Yellow Beans
Peppers
Rat Tail Radishes
Bok Choy
Sage

and the buckets:

Cherries
Zucchini
Green Beans
Rat Tail Radishes
Sage

Here a couple recipe ideas for you to give a whirl.

Fettuccine With Zucchini

FLORENCE FABRICANT
YIELD
 6 servings
TIME
 1 hour 20 minute

INGREDIENTS

1 pound medium-size zucchini, about 6, diced
Salt
4 tablespoons extra virgin olive oil
1 ½ cup minced onion
1 cup pine nuts
3 cloves garlic, slivered
1 pound fresh fettuccine
Freshly ground black pepper
3 tablespoons minced flat-leaf parsley leaves
½ cup grated Grana Padano

PREPARATION

Place zucchini in a colander, toss with salt and set aside to drain in sink or over a bowl 30 minutes. Meanwhile, heat 3 tablespoons oil in a heavy sauté pan, add onion, pine nuts and garlic and sauté over low heat about 10 minutes, until onion is soft and nuts start to brown. Rinse and drain zucchini and add to pan. Sauté about 20 minutes, until tender.
Bring large pot of salted water to a boil for pasta, cook pasta about 3 minutes and drain, reserving about 1 cup pasta water. Add pasta to sauté pan, cook over low heat about 5 minutes, to blend ingredients, adding pasta water as needed. Season with salt and pepper. Fold in parsley, cheese and additional olive oil and serve.

Tuna and Bean Salad

MARTHA ROSE SHULMAN
YIELD
 Serves 2 as a main dish, 4 as a starter
TIME 
About 15 minutes


INGREDIENTS

1 small or 1/2 medium red onion, peeled and very thinly sliced
1 tablespoon plus 1 teaspoon red wine vinegar or sherry vinegar
1 (6 1/2-ounce) can water-packed tuna, drained
1 (15-ounce) can cannellini beans or borlotti beans, drained through a strainer and rinsed
3 fresh sage leaves, slivered
2 tablespoons finely chopped flat-leaf parsley
Salt and freshly ground pepper
1 small or medium garlic clove, finely minced
½ teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon plain low-fat or nonfat yogurt (or omit and use 4 tablespoons olive oil)
½ Japanese cucumber, cut in half lengthwise and sliced, for garnish

PREPARATION

Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.
In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.

In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.