Week #10 (8/4 & 8/7)

This week your basket contains: beans, zucchini, carrots, cucumber, lemon cucumber (half shares only), onions, kale, garlic, tomatoes, peppers, and basil.

BLACKBERRIES are ripe and ready for you.  As always, you are welcome to come out to the farm and pick as many blackberries as you want (free, of course).  Just drop us a quick email to let us know when you will be coming so we can be here to point you to the best spots.

What is summer without ratatouille?  This is our favorite take on this well-loved dish.


1 cup chopped onion

4 cloves garlic, chopped

2 cups chopped zucchini

¼ cup olive oil

2 Tbs Balsamic vinegar

1 chopped basil

1 cup diced tomatoes




¼- ½ cup grated Parmesan cheese

In a large sauté pan heat the oil and cook the garlic and onion until the onions are translucent.  Add the zucchini, oregano, tomatoes and season with salt and pepper.  Cook until zucchini is tender.  Add basil and Balsamic vinegar.  Stir in Parmesan cheese and serve.

This easy dish uses the bounty of summer.  You could add eggplant or sweet peppers to the sauté.  We used fresh fettucine for the pasta and fresh mozzarella balls for the cheese.  It was wonderful!


(Summer Pasta)

1 lb. fusilli (corkscrew pasta)

2 medium zucchini

3 garlic cloves

1/3 c. pine nuts

2 Tbsp. olive oil

3 large tomatoes, cut into ½-inch cubes

¼ c. chopped fresh parsley

¼ c. chopped fresh basil

1 ½ c. ½-inch cubes mozzarella

2 Tbsp. extra-virgin olive oil

1-2 Tbsp. lemon juice

salt and pepper

Bring a large pot of salted water to a boil.  Add pasta, stir, and return to a boil.  Meanwhile, cut zucchini into half or quarter rounds about ¼ inch thick.  In a heavy skillet, sauté zucchini, garlic and pine nuts in olive oil with some salt until pine nuts begin to turn golden. Put zucchini mixture into a large, wide serving bowl and add the tomatoes, parsley, basil, cheese, lemon juice, and extra-virgin olive oil.  When the pasta is al dente, drain and add it to the serving bowl.  Toss everything and serve immediately.  Top with freshly grated parmesan.

Perhaps I’m dating myself, but I still find that recipes from Moosewood, like this one, are still some of my favorites.


3 medium to large summer squash (zucchini or patty pan)

1 medium onion

4 large cloves garlic

1 medium carrot, diced

4 stalks celery, diced

1 cup mushrooms, chopped

1 tsp. salt

2 Tbsp. olive oil

2 cups rice, cooked (basmati gives a nice flavor)

6 oz. cream cheese, cubed


Grated Parmesan

Preheat the oven to 350 degrees.  Cut the squash in half and scoop out as much of  the flesh as possible (this can be tricky with the patty pans).  Chop the insides.  Sauté the onion in the oil until it starts to brown.  Add the minced garlic, mushrooms, carrot and celery and cook a few moments more.  Add the squash flesh and the salt and cook on fairly high heat until most of the liquid has evaporated.  Remove pan from heat and stir in the cream cheese cubes.  Cover for a few minutes to soften the cream cheese.   Stir in the rice and pepper.  Taste and add salt if necessary.  Fill the squash shells and place in an oiled 9×14-inch baking pan.  Sprinkle with parmesan.  Add water to cover the bottom of the pan about 1/4 inch deep.  Bake, with the dish covered with foil, for 30 minutes.  Uncover and bake for another 5-10 minutes until filling has browned a little.   Inspired by  New Recipes from Moosewood Restaurant