This week your basket contains: red white & blue potatoes, broccoli, zucchini, cucumbers, snap peas, carrots, SNOW PEAS, and kale. 

Thank you all for sending in your PAPER BAGS WITH HANDLES.  Your response has been so overwhelming that we have run out of space to store them!  Please hold on to them for now, and we will let you know when we need them again.

While this recipe calls for green beans, we often make it with snow peas (or snap peas or both) with equally tasty results.  We think you’ll like it.

GARLIC BEANS WITH FILBERTS

1/2 lb. beans, cut to 1-2 inch pieces

2-3 small carrots, chopped

1 small onion, chopped

2-3 cloves garlic

1/2 cup chopped filberts

1 Tbs. olive oil

1 Tbs. butter

salt to taste

Heat olive oil and butter in a heavy frying pan.  Sauté onions and garlic until the onions are translucent.  Add carrots, chopped nuts (almonds or walnuts can be substituted for filberts) and salt.  I tend not to use much salt when I cook, but this is one recipe where I use more than usual.  The effect you are shooting for is for the nuts to take on a salted, roasted taste.  Cook for 3-5 minutes.  Add the beans and cook stirring until they take on a dark green color.  This recipe is also great with snow peas instead of green beans.

A great way to use these early tender summer squash is to broil them with parmesan cheese. We first slice the squash length-wise into two or three slices.  These are then steamed for only a minute or two to begin cooking them.  We then place them cut side up on a baking sheet, brush with olive oil, sprinkle with herbed bread crumbs, top with grated parmesan and grill until the cheese starts to brown.  They make a nice appetizer or side dish.

This recipe is excellent.  We thought it was even better the next day.

GREEK TAVERNA ZUCCHINI WITH LEMON

4 zucchini

3 garlic cloves

large pinch of salt

large pinch dried oregano

juice of ½ lemon

4 Tbs. olive oil

freshly ground pepper

15 olives

Slice zucchinis in half lengthwise then cut into large chunks.  Bring a pot of salted water to a boil, add zucchini and cook 10-15 minutes or until quite soft.  Drain.  Crush the garlic in a mortar in pestle with the salt, then rub it into the cut surfaces of the zucchini.  Sprinkle with oregano, lemon juice and olive oil.  Season with pepper.  Garnish with the olives and serve at room temperature.  Serves 4.  From The San Francisco Chronicle Cookbook vol. 2 

FETTUCCINE WITH SMOKED SALMON AND DILL

12 oz. fettuccine or linguine

1 c. bottled clam juice

1 c. whipping cream

4 green onions, diced

2 tsp. dried dill

1 tsp. fresh lemon juice

1 c. cucumbers, diced

4-6 oz. thinly sliced smoked salmon

freshly ground black pepper

2 Tbsp. grated parmesan cheese

2 tbsp. minced fresh parsley

Cut the smoked salmon crosswise into 1-inch strips.  Remove the seeds from any large cucumbers and dice.  Bring a large pot of water to a boil and add 2 tsp. salt.  Add fettuccine and cook about 10 minutes.  While the pasta cooks, heat the clam juice and cream to a boil in a small saucepan.  Add the green onions (you can substitute a small onion).  Crush the dill between your fingers before sprinkling into the mixture.  Lower the heat and simmer until reduced and starting to thicken.  Just before serving, add the lemon juice, diced cucumbers and sliced salmon.  Heat mixture, but do not cook it.

Drain the cooked fettuccine and toss with the salmon cream mixture.  Season to taste with pepper and grated cheese. Sprinkle with minced parsley before serving.  Serves 4.  From Food day. 

FLOWERS HAVE COME ON WITH A VENGANCE!  Polly can put together a large (25+ stems), beautiful bouquet that we will deliver with your basket for only $7.  All you need to do is email to order one time or as a standing order.