- Herb, parsley or basil
- Cucumbers
- Zucchini
- Cabbage
- Kohlrabi or broccoli
- Green onions
- Green beans or peas or first tomatoes
We are in that strange place between spring and summer. Spring crops have mostly finished and summer crops are just coming on. As we wait for peppers and tomatoes and eggplant to come into their own, we get the bounty of summer squash. The cucumbers that looked so promising last week we found this week to be Delicious to other vermin. A giant tunnel below each bed of cucumbers has them struggling to hang on as the gophers and the ground squirrels use the same tunnels to nibble on their roots. Fortunately, Sue has found plenty of recipes to encourage you to use those giant zucchini that I promise you were not there on Wednesday the last time we harvested. We will encourage you to dust off the zucchini recipes, and make a delicious quick bread for your family.
Juvencio managed to turn over greenhouse number four and clear out many residual crops, allowing the remaining peppers to receive full sunlight and a good dose of water. It is hard to have this nice open. Space and not plant in it but I resist the temptation as this area will be too hot for the next couple of months and will be perfect for fall crops to be planted at the end of August. We will try again with the brussels sprouts. After last year‘s fiasco, where we did not have a single sprout, this year’s plants are ready to go on the ground. But the ground is not ready for them.
On the farmland struggle. So much is going on and so many threats right in our back yard. North Plains is making moves to almost double their urban growth boundary without the input of the community. Our friend and neighbor Aaron Nichols from Stone Boat Farm is organizing again to keep us all on our toes. Our soils are the best in the entire state and they want to pave it over – again. Please add your name to the new website he created to stay informed and take action: https://www.farmlandfirst.org/. He is in the process of creating content with action items so stay tuned and appraised of action we need you to take.
Salad this week will need to be creative with cabbage instead of lettuce.
Zucchini and herb gazpacho
2 1/2 lbs zucchini, chopped
4 Tbs EVOO
1 thick slice bread
1/4 c each fresh basil, parsley, and mint
3 Tbs lemon juice
1 c water
Salt, pepper
Toasted pine nuts or almond slivers as garnish
Sauté zucchini until tender, cool. Using an immersion blender or food processor, purée remaining ingredients and serve cold.
Persian cucumber and herb yogurt
1/4 c raisins
1/2 lb thin skinned cucumbers
3 c Greek yogurt
2 Tbs any combination of chopped parsley, cilantro, basil or dill
1 garlic clove finely grated
1 tsp dried mint
1 tsp dried dillSalt and pepper to taste
3 Tbs coarsely chopped toasted walnuts to garnish
Dice cukes into 1/4” pieces and place in a bowl with all the remaining ingredients except the nuts. Just before serving stir in nuts
Charred green beans and lemony yogurt
1 lb trimmed green beans
1 Tbs EVOO
kosher salt and pepper
1 1/2 c plain Greek yogurt
1 lemon
Pinch red pepper flakes
1/2 c fresh mint leaves
Heat broiler with a rack set6” from the heat source. On a large baking sheet toss the beans with the oil, salt and pepper. Broil until bright green and charred in spots, about 5 minutes. (Alternately you can char the beans over the grill in a grill basket)
While the beans are cooling, add the yogurt toa medium bowl. Zest the lemon into the yogurt, then juice 1/2 the lemon over he top. Add red pepper flakes to the yogurt, season with salt and pepper and stir well. Spoon the yogurt onto a large platter, then top with the green beans and mint. Squeeze remaining half lemon over beans and mint and serve.
Caramelized Zucchini Pasta
2 Tbs butter
2 Tbs EVOO
2 lbs zucchini, grated
8 cloves garlic, peeled and smashed
1/2 c basil leaves, stems reserved
Kosher salt and pepper to taste
1 lb ridges pasta (like shells or ridged penne)
1/2 c finely grated Parmesan
1 Tbs lemon juice
In a large cast iron skillet over medium high heat, melt butter with oil to combine. Add the zucchini, garlic, the basil stems and half the basil leaves. Season with 11/4 tsp salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5-7 minutes. Uncover and cook until liquid starts to evaporate. Continue to cook until zucchini is very soft and dark and reduced to about 1 cup. Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 c of pasta water and then drain the pasta.
When the pasta is drained, remove the herb stems from the zucchini. Add the pasta, 1 c pasta water and the cheese to the zucchini. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, adjust seasoning to taste, and serve.
Cabbage Salad Recipes: