From the Garden this Week…
From the Garden this Week…
Tomatoes, Green Onions, Green, Yellow Beans and Dragon’s Tongue Beans, Cucumbers, Summer Squash, Basil, Lettuce Heads, Carrots, Bell and Hot Peppers, Peaches and Pluots
Coming Soon… Eggplant and Cilantro
Using your Produce… by Julie Moreno
This week we have another batch of sweet corn coming. This is a different variety than we had a few weeks ago, let us know if you have any preference. This is also an heirloom corn, so it will be a little different than what you will find in the store. Another new planting of green beans is being harvested this week to. These types of crops we plant in succession throughout the summer so that we can keep sending them your way. This is different than tomatoes and basil, where we plant just once or twice and harvest from the same plants every week. This is partly why we have so many these days. If we don’t plant enough in the beginning, we can’t make any changes to the quantity available to harvest during the season. Enjoy this one-pan pasta dish for an easy weeknight meal. The tomatoes and onions cook right along with the pasta in the same pot. I call it my drought recipe, because you don’t have to dump any water down the drain.
¼ onion, finely chopped
2 cloves garlic, crushed
2 cups tomatoes, coarsely chopped, (peeled first if desired)
½ cup basil leaves, coarsely chopped
12 ounces linguine or spaghetti
2 teaspoons salt
1 pinch crushed red chile flakes
2 tablespoons olive oil
5 cups water
Parmesan cheese, to garnish
fresh ground pepper, to taste
Place all of the ingredients except for the parmesan and pepper into a large pot. Cook on a high heat for 2 minutes, submerging the spaghetti into the water once it’s softened enough. Lower the temperature to medium-low heat and stir frequently until the liquid is absorbed. Serve with more fresh basil, fresh ground black pepper and Parmesan cheese.
Flowers and More Flowers
It’s great to send out these colorful cuttings. Just a few seeds in the ground yield a bounty. I hope that you enjoy the color in the baskets.
Peppers and Tomatoes…
With peppers and tomatoes coming at full speed, this Spanish Piperade recipe is a great way to reduce and concentrate the flavors of the summer. Serve this as a sauce for chicken or on slices of crusty bread.
2 tablespoons extra virgin olive oil
1 large onion (chopped)
5-6 sweet peppers (seeded and chopped)
2 cloves garlic (crushed and finely chopped)
1/2 teaspoon salt
1/4 teaspoon sweet paprika
1/8 teaspoon ground black pepper
1/4 teaspoon granulated sugar
2 large tomatoes, diced
Heat the olive oil in a large skillet over medium heat. Sauté the onion, peppers, garlic, salt, paprika, black pepper, and sugar, stirring occasionally, for 10 minutes, until the vegetables are cooked through. Add the tomatoes to the cooked vegetables and simmer the mixture, uncovered, for 15 minutes, until most of the liquid has evaporated and the sauce has thickened.
Metaphors of Soil and Soul . . . by Cindi J. Martin