Week 7 Newsletter 2019

Hello Everyone,

Wunsch Farms continues to march on with cherry harvest. We are still hand picking sweet cherries and mechanical harvest of tart cherries is going strong. It has been a challenging year with all of the moisture and managing pests. We also have "no wind" posted on our weather wish list. Tart cherries bruise easily and warm temperatures and wind can be troublesome. Our shaking crew refer to the bruising as "wind whip" and it makes a negative impact on the grading of the fruit.

We had an impromptu cookout at the packing shed at lunch time this past week. Usually we have an end of the season celebrations when harvest has been completed. Often times some people miss out because they are moving on as we continue to pack and distribute fruit that accumulates in cooler. Wednesday was the perfect day to get everyone together, to marvel at the how many people it takes to pull off cherry harvest and to show a little gratitude.

The vegetable garden has changed over to a summer garden. The zucchini plants are in heavy productions, pepper and tomato plants have set fruit and the onions are developing large bulbs.


What to expect to find in your bin this week:

Cherries
Lettuce or Mixed Greens
Carrots
Escarole
Red Onions
Zucchini
Sweet Hungarian Peppers
Dill

... and buckets:

Cherries
Zucchini
Lettuce
Red Onions
Basil

Here are a couple of recipes that include zucchini:

Summer Pasta With Zucchini, Ricotta and Basil

DAVID TANIS

YIELD 4 to 6 servings
TIME 30 minutes

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.

Marinated Zucchini Salad

MARTHA ROSE SHULMAN

YIELD Serves four
TIME 40 minutes, plus 6 hours' refrigeration


INGREDIENTS

1  pound medium or small zucchini, preferably a mix of green and yellow
 Salt to taste
3  tablespoons freshly squeezed lemon juice
1  garlic clove, crushed
3  tablespoons extra virgin olive oil
2  tablespoons finely chopped parsley, mint, chives, dill or a combination

PREPARATION

Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.