Week #11 8/9 & 12

This week your basket contains: zucchini, cucumber, onions, tomatoes and/or cherry tomatoes, beets, lettuce, garlic, kale, sweet peppers and EGGPLANT (full share baskets only).

HOT PEPPERS are ready.  We only put these in your basket if you have asked for them and will always put them in your greens bag to distinguish them from sweet peppers that can often have the same shape as a hot pepper.  If you were on the hot pepper list last year, we still have a record of that and will be sending them along to you as we can throughout the summer and fall.  IF YOU WANT TO BE ADDED TO THE LIST just email and we will add you.

This week’s basket is perfect for this recipe (or, as Polly put it, this is the time of year we need to get more creative with summer squash).  The ingredient list is more of a suggestion than a prescription.  Use what you have and mix and match to suit your tastes.

FUSILLI ESTEVI  (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.



1 pound beets

1 English cucumber (large, approximately 16 inches)

one small red onion, sliced (about 1/2 cup)

Garlic Yogurt Dressing

1/2 cup full-fat Greek yogurt

3 cloves garlic, minced

2 tablespoons red wine vinegar

4 tablespoons extra virgin olive oil

1 tablespoon chopped fresh dill

2 tablespoons chopped fresh mint

1/2 teaspoon sea salt (or more to taste)

1/4 teaspoon white pepper

Cut off the very top of each beet and clean them thoroughly. Wrap the beets in foil and roast at 350 degrees for 45-60 minutes. Unwrap the beets and allow them to cool until warm but cool enough to handle. Remove the skin from the beets with your fingers or a paper towel. Slice the beets and cucumbers into uniform pieces. Slice the red onion and add to a medium-large bowl with the beets and cucumbers.  For the yogurt dressing, combine the minced garlic, vinegar, olive oil, salt and pepper. (You can allow this to marinate for a while if you prefer.) Add the yogurt, dill and mint and stir until well-combined.  Pour the garlic yogurt dressing onto the vegetables and stir gently.  Serve immediately or refrigerate.  Serves 6-8

This recipe (from America’s Test Kitchen) is perhaps the easiest kale chip recipe we’ve seen and makes a great alternative to potato chips.


5-10 kale leaves

4 tsp. olive oil

Kosher salt

Remove stems from the collard leaves and tear into 2 inch strips.  Wash and thoroughly dry the leaves and toss them with oil in a large bowl.  Spread approximately 1/3 of the leaves on a large plate and sprinkle with salt.  Microwave for three minutes.  If leaves are crispy, transfer them to a serving bowl; if not, continue to microwave leaves in 30 second increments until crispy.  Repeat with remaining leaves in two batches.  The collard chips can be stored for up to a week in an air tight container.