Newsletter for July 9 – July 15 (Pasta with Peas, Yellow Squash, and Basil)

What a summer this has been so far! We might have to make a few changes to the share this week due to this awful rain, but on the whole it will remain the same. We will definitely have plenty of shell peas, snow peas, summer squash, zucchini, and PYO vouchers, so please feel free to ask to replace anything you don’t want with any of these items. The blueberry and raspberry picking, if you can find a dry hour or so, is great, although you want to wear boots or flip-flops if picking blueberries in Colchester, and bring bug spray no matter where you pick! PYO raspberries are still $4.50 a pint, and blueberries are $2.55 a pound this year, which means a pint is right around $2.

Small Share:

1 pint raspberries or 1 PYO voucher ($5.50-$6)

1 lb. broccoli ($2.50)

1.5 lbs. summer squash or zucchini or a mix ($3.50)

2/3 lb. snow peas ($3.50)

1 lb. shell peas ($4)

Choose 1 of the following options ($2.50 – $3):

1 pint strawberries

Surprise option (will change day to day. Might be: Kale, blueberries, beans, garlic scapes)

Total retail value: $21.50 – $22.50

Large Share:

1 pint raspberries or 1 $5.50 PYO voucher ($5.50-$6)

1 pint strawberries (might be 1/2 pint blueberries later in the week) ($2.75)

1.5 lb. broccoli ($3.75)

2 lbs. summer squash or zucchini or a mix ($5)

1.5 lb. snow peas ($3.5)

1 lb. shell peas ($4)

1 head lettuce ($2)

1 bunch fresh basil ($1.5)

Choose 1 of the following options ($2.50 – $3):

1 pint strawberries

Surprise option (will change day to day. Might be: Kale, blueberries, beans, garlic scapes)

Total retail value: $30.75 – $31.50

Single Share:

1/2 pint raspberries or 1 $3 PYO voucher ($3)

1.5 lbs. summer squash or zucchini or a mix ($3.50)

2/3 lb. snow peas ($3.50)

1 lb. shell peas ($4)

Choose 1 of the following options ($2.50 – $3):

1 pint strawberries

Surprise option (will change day to day. Might be: Kale, basil, blueberries, beans, garlic scapes)

Total retail value: $16.50 – $17

Bread

The bread this week is La Panciata’s Tuscano, classic Italian bread. It’s also an egg week!

Summer Squash and Zucchini

I feel awful that I promised unlimited squash options last week and then was unable to offer more than 3 squash per CSA member on some of the pick-up days due to much lower than anticipated supply. This week, I promise, there is plenty of squash. Please feel free to ask to substitute extra for any item you don’t want. The squash casserole from last week is delicious, and this is the week to try it if you didn’t get enough squash last week…. (https://paulmazzascsa.com/2013/07/02/july-2-july-8-summer-squash-casserole/)

Greens and Herbs

Unlike some of our other greens and herbs, which were flooded by the Winooski river on Friday and are therefore unusable, the kale and first planting of basil are in our upper field and are doing well. There’s not enough to give to everyone this week, but the members with large shares will get some and everyone else should next week. Our lettuce, which is growing slowly but steadily in the water-saturated soil near the kale and basil, should (finally!) be ready next week as well. For some reason our chard has done much worse than the other greens in this weather, but I haven’t given up hope on that, either.

Peas

Everyone gets shell peas this week. Shell peas have to be shelled before they are eaten (unlike a snow pea or a sugar snap pea, which should be eaten pod and all). They are sweet and delicious, but should be eaten as soon as possible, since the sugars turn to starch quickly. These peas are also breaking down fast due to all of the rain, so if you don’t eat them right away make sure you leave the plastic bag open (don’t tie it!) so the peas can breath and condensation doesn’t form inside the bag, causing the peas to break down. This is also a good rule of thumb for beans, which we should have very soon, if we don’t this week!

Gemelli with Peas, Yellow Squash, and Basil

This easy recipe (from Martha Stewart) makes a great quick dinner. You can use any type of short pasta that you have on hand (I used small shells), and add halved snow peas when you add the other vegetables. You can also substitute zucchini for the summer squash, although the dish won’t be as pretty. The basil is delicious but not essential, and if you have chives or parsley that would work too. I also found that two tbsp. of butter works fine, although I’m sure it tastes better with all four!

 

  • Coarse salt and ground pepper
  • 8 ounces gemelli or other short pasta
  • 3 medium yellow squash, quartered lengthwise and thinly sliced
  • 10 oz. frozen peas (OR 1 lb. fresh peas, shelled, plus 1/3 lb. snow peas, halved)
  • 4 tablespoons butter, cut into small pieces
  • 1 tablespoon fresh lemon juice
  • 1/2 cup grated Parmesan
  • 1/2 cup torn fresh basil leaves
Directions

1.   Step 1

In a large pot of boiling salted water, cook pasta 2 minutes less than al dente. Add squash and peas; cook until squash is crisp-tender, about 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.

2.   Step 2

To mixture in pot, add butter, lemon juice, 1/4 cup Parmesan, and 1/4 cup pasta water. Season with salt and pepper, and toss to combine. If needed, add enough pasta water to create a thin sauce that coats pasta. Stir in basil, and sprinkle with remaining 1/4 cup Parmesan; serve immediately.

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