From the Garden this Week, June 24, 2021...

From the Garden this Week…

Summer Squash, Onions, Bell Peppers, Tomatoes, Hot Peppers, Garlic, Radishes, Cucumbers, Carrots, Beets, Basil, Strawberries and Plums

Coming Soon…Beans and Melons

Using your Produce… by Julie Moreno

More of our summer vegetables are coming in season and we will have peppers and a handful of tomatoes available. I’m a believer in the fact that you can never have too many squash recipes, so when I came across this one last fall, I made a note to write it down. It’s similar to my fritters, but you bake it all together so it’s a hands-off recipe. Feel free to add in extra vegetables. This recipe came from Yotam Ottolenghi, in the cookbook Simple. I like the combination of eggs, basil and squash. Speaking of summer squash, I am making a simple grilled squash salad with white beans, balsamic vinegar, rosemary and basil. I grilled the squash ahead of time and let it cool, then season it with salt and pepper, combining the beans, squash and herbs after everything cools off.

Zucchini and Ciabatta Frittata, adapted from Simple by Yotam Ottolenghi

18 ounces ciabatta, hearty French or sourdough bread, torn into rough cubes

¾ cup plus 2 tablespoons milk

¾ cup plus 3 tablespoons cream

2 garlic cloves minced

6 eggs

¾ tsp ground cumin

3 ounces Parmesan cheese, grated

3-4 pieces summer squash, grated, about 4-5 cups

1 & ¼ cups basil leaves, roughly chopped

2 tablespoons olive oil

Preheat oven to 400 °F. Combine milk, cream and bread, set aside for 30 minutes. Combine the garlic, eggs, cumin, cheese, zucchini and basil, then add in the milk and bread mix. Place an 8x10 inch baking dish in the hot oven for 5 minutes. Remove the dish from the oven brush with the oil and then add in the mixture, bake for 20 minutes, top with cheese and bake another 20-25 minutes until it is cooked through.


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Summer Pickles…

I love vinegar and sour/acidic foods. I have always been a fan of pickles and in the summertime when cucumbers are in season, I forgo buying pickles for these easy-to-make refrigerator pickles. The texture will change over time, but the vinegar and salt preserve the cucumbers in the fridge for several weeks or more. Feel free to adjust the spices to your taste, and add in more garlic or peppers. You can eat those out of the jar too. Save the pickling liquid for salad dressing too, you’ve also made your own flavored vinegar.

Refrigerator Pickles