Newsletter for June 24, 2014 (Pasta with Zucchini and Fresh Oregano)

We have summer squash and/or zucchini for everyone this week, which would go very well with the fresh oregano (see recipe below!). Besides the strawberries that everyone’s getting, the share is also full of greens…. If you’ve never tried braised kale or sautéed bok choy with scallions, this is the week to do it! You also have the choice this week to skip the early greens and take PYO vouchers for your options — a $3 voucher will get you a bit over a pound of strawberries if you pick them yourself. If the the week heats up and we have enough berries we will also make already picked pints of strawberries one of the “options”.

Berry picking

As I mentioned in the Sunday night e-mail, the picking has been a bit tough, especially in Essex, due to the cold nights and cooler days (there’s a great crop of berries — they’re just taking their time to ripen!) The ten day forecast looks promising, though, and we have some late varieties that should be ready soon. Call first, especially if it’s the weekend, but there should be plenty of great picking in the near future in both Essex and Colchester!

Bread

The bread this week will by Cyrus Pringle on Tuesday, and Ciabatta on Wednesday and Thursday. This is the last week you can add bread onto your share if you haven’t already!

Bok choy

We gave out a variety of baby bok choy last week, and this week we’ll have the more typical large white bok choy with dark green leaves. I love to sauté either variety with scallions and Asian flavors (soy or fish sauce, sesame oil, garlic, red pepper flakes). Check out these healthy bok choy recipes from Eating Well magazine for more ideas.

Kale

Kale is actually a really versatile vegetable — you can add it to a spicy sausage and potato soup, turn it into salty “chips”, make a healthy kale salad with seeds and dried fruit, or cook it in stock until it’s no longer even the slightest bit tough or chewy. I’m sure I’ve linked to it before, but my favorite kale recipe (and a great one for people who are new to kale’s charms) is this one for braised kale from The Food Network:

Zucchini and Summer Squash

Zucchini and summer squash are delicious sliced lengthwise and grilled. You can also slice either type of squash lengthwise and brown the slices in butter over high heat and then top with a little bit of parmesan (this makes a great breakfast with an over-easy egg and some slices of tomato). Both types of squash also taste fantastic in pasta dishes, like this one:

Pasta with Zucchini and Oregano

(From Epicurious.com)

 

  • 1 pound campanelle (trumpet-shaped pasta) or orecchiette (little ear-shaped pasta)
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 pounds zucchini, trimmed, cut into 1/3-inch-thick slices
  • 6 garlic cloves, chopped
  • 2 tablespoons chopped fresh oregano
  • 1/2 cup grated pecorino cheese, plus additional for sprinkling

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot.

Heat 2 tablespoons oil in heavy large skillet over high heat. Add zucchini; sauté until tender and beginning to brown, about 8 minutes. Mix in garlic and oregano; remove from heat. Add the remaining oil to the pasta along with the zucchini-garlic mixture and toss, then add reserved pasta cooking liquid by 1/4 cupfuls as needed to moisten. Add 1/2 cup cheese; stir until melted. Transfer to large bowl. Serve, passing additional cheese for sprinkling.

This Week’s Produce

Single Share:

 

1 quart strawberries or $ PYO voucher

1 head lettuce or 1 bunch oregano or mint

1 lb zucchini (may be replaced by summer squash)

 

Choose 2 options:

 

1 large bok choy

1 bunch kale

1 head lettuce

1 bunch scallions (may be replaced by radishes)

$3 PYO voucher

Possibly: swiss chard

Possibly: pint of strawberries

 

Small Share:

 

1 quart strawberries or $ PYO voucher

1 head lettuce

1 bunch oregano or mint

1.5 lb zucchini (may be replaced by summer squash)

 

Choose 3 options:

 

1 large bok choy

1 bunch kale

1 head lettuce

1 bunch scallions (may be replaced by radishes)

$3 PYO voucher

Possibly: swiss chard

Possibly: pint of strawberries

 

Large Share

 

2 quarts strawberries

1 head lettuce

1 bunch beet greens (or 1 extra head lettuce)

2 bunches oregano or mint

2 lbs zucchini (may be replaced by summer squash)

 

Choose 4 options:

 

1 large bok choy

1 bunch kale

1 head lettuce

1 bunch scallions (may be replaced by radishes)

$3 PYO voucher

Possibly: swiss chard

Possibly: pint of strawberries

 

  1. Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: