From the Garden this Week…

From the Garden this Week…

Lettuce Heads, Tomatoes, Eggplant, Summer Squash, Green Beans, Cucumbers, Carrots, Basil, Jalapeno Peppers, Potatoes, Flowers, Santa Rosa Plums and Apricots

Coming Soon… Melons and Sweet Corn


Using your Produce… by Julie Moreno

This week we have the first of our green beans. Green beans need to cook for 3-4 minutes to cook completely. You can eat a few raw or undercooked beans but it’s hard on your digestion system if you eat too many raw beans, for the same reason dried beans give you gas. Many recipes call for a two-step process of blanching in boiling water and then sautéing to give them more flavor. I do things a little backward to save a dirty pot and sauté them with garlic then add water or wine to steam the beans until they are cooked.

Sautéed Green Beans


1 pound of green beans, ends removed, cut in half if desired

2 cloves garlic, minced

¼ teaspoon salt

2 tablespoons butter or oil

2 tablespoons white wine

¼ cup water

salt and fresh ground pepper, to taste


In a large sauté pan with a lid, cook the beans, garlic, salt and butter/oil over medium heat, for about 3-4 minutes, or until the garlic starts to brown.  Add the white wine and continue cooking uncovered until the wine has evaporated. Add the water and cover the pan, cooking about 3-4 minutes more until the beans are cooked through.  Taste and add salt and pepper if desired.  Eat right away.


Parmesan Roasted Summer Squash


1 cup coarsely grated Parmesan cheese

2 tablespoons of finely chopped fresh or dried Italian seasoning (basil, rosemary, thyme, parsley)

4 summer squash, sliced into ½ inch rounds

2 tablespoons olive oil

1 teaspoon salt

¼ teaspoon fresh ground black pepper

½ teaspoon garlic powder


Preheat oven to 400 degrees F. and line a large rimmed-baking sheet with parchment paper.  In a large bowl combine the squash rounds with the olive oil, salt, pepper and garlic powder. Toss to coat.  Add the Parmesan cheese and herbs and lightly toss again.  In an even layer place the seasoned squash on the parchment-lined baking sheet.  Bake for 20-25 minutes or until the squash is tender and the cheese is deeply golden.


Refrigerator Pickles…

In the summer having a quick healthy snack ready to eat is always handy.  And making refrigerator pickles is the easiest of recipes. I don’t bother to heat up the brine, just add sliced vegetables to a jar add in spices and seasoning, then cover with vinegar and water. Let them sit in the fridge for at least 24 hours and then enjoy. I have recipes for both cucumbers and carrots. You can adjust them to your taste and try pickling peppers and squash with the same method too.

Refrigerator Pickles


1 medium cucumber

1-2 cloves garlic

1 teaspoon salt

1 dried chili or a pinch of chili flakes

1 pinch of dill seed

1/2 cup vinegar

1/2 cup water


Combine all ingredients in a pint jar.  Then put it in the fridge for a few days, two or three if possible.

Mexican Marinated Carrots

2-3 medium carrots, sliced 

1-2 cloves garlic, peeled

1 teaspoon dried oregano

1 teaspoon salt

¼ onion, sliced

1-2 hot peppers, sliced

2/3 cup vinegar