From the Garden this Week, July 8, 2021...
From the Garden this Week…
Summer Squash, Zucchini, Onions, Green & Purple Beans, Tomatoes, Hot Peppers, Radishes, Bell Peppers, Carrots, Beets, Lettuce, Basil, Pluots, Nectarines, and Flowers
Using your Produce… by Julie Moreno
This week I needed a recipe to feed a crowd but I didn’t want to work at it. Fortunately, the summer produce lends itself to full flavored summer combinations. I found a tub of marinated mini fresh mozzarella balls at Costco and was able to add even more flavor into the salad to complement our summer tomatoes and basil. This salad comes together in a few minutes. I stretched it out by adding the pasta, but you can leave it out or substitute another starch or even white beans would be a good addition. I added more flavor and depth with the kalamata olives. You can cut large tomatoes or use whole cherry tomatoes and save the time of cutting. If you use marinated fresh mozzarella and artichokes, just make sure to taste before adding the vinegar, oil, salt and pepper. Add these ingredients at the end, as desired, to suit your taste.
Pasta Salad with Tomatoes and Basil
½ pound penne pasta, cooked until al dente
1 cup cherry tomatoes halved or large tomatoes cut into a large dice
1 cup mini fresh mozzarella balls
½ cup basil leaves, gently chopped or torn
½ cup chopped artichoke hearts
¼ cup chopped kalamata olives
2 teaspoons red or white wine vinegar
2 tablespoons extra virgin olive oil
Salt and fresh ground pepper to taste
Cook the pasta in boiling salted water until done. Remove the pasta from the water and let cool slightly. Add the pasta to a large mixing bowl and combine with the remaining ingredients. Stir to mix and taste. Add salt and pepper as needed.
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I love the idea of a sweet bread using vegetables. Unfortunately, sometimes the recipes work too hard at being healthy. If I am going to make a sweet quick bread, I am not worried about being healthy, I’ll just eat vegetables for lunch and dinner. When I saw the idea for a lemon zucchini bread, I was ready to indulge. Because I am out of fresh lemons, I used about 4 teaspoons of mashed preserved lemon to add in the lemon flavor and omitted the salt in the recipe.
Lemon Zucchini Bread
2 cups flour
1 ½ cups sugar
½ teaspoon baking soda
1 teaspoon baking powder