THIS WEEK YOUR BASKET CONTAINS: COLLARDS, zucchini, cucumbers, carrots, tomatoes and/or cherry tomatoes, beans (half shares), EGGPLANT (full shares), Elephant garlic, and basil.

Heather at MILLENNIAL ACRES has apples ready (Gravenstein right now; other varieties later).  More figs will be available in September. You can contact her directly at millennialacres@yahoo.com or order through her web site (https://millennialacresllc.weebly.com) and we will deliver your order with your veggies.

Last week’s hot weather sunburned a number of the small eggplants that were just developing on the plants.  We decided the best thing for the plants was to remove all the damaged fruit and to harvest any good fruits that were of a useable size in order to help the plants recuperate and set new fruit.  This week is a good week for making ratatouille!  We like the recipe below.  As with most recipes, the ingredients list is more of a suggestion than a hard and fast necessity.  Feel free to add, subtract, or modify to you heart’s content!

BUDDY’S RATATOUILLE

1 cup chopped onion

4 cloves garlic, chopped

2 cups chopped zucchini

¼ cup olive oil

2 Tbs Balsamic vinegar

Basil pesto

1 cup diced tomatoes

Oregano

Salt

Pepper

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.

Collards have a reputation as a winter green, but, like kale, it is very tasty all year round.  This year’s crop is looking very good so we decided to harvest the first flush of large leaves that would have died and dropped off the plants had we waited for fall/winter before harvesting.  We were introduced to the recipe below while on a trip to Kenya where it is a very common dish.  We fell in love with it and we think you will too.

SUKUMA WIKI

1 – 1 ½ Lbs greens

1 onion

2 cloves garlic

1 – 2 lbs tomatoes

2- 3 Tbs. Olive oil

Sauté onions and garlic in olive oil until onions are translucent.  Add diced tomatoes and cook until they have released their moisture.  Add chopped greens and continue cooking until the greens are fully wilted and tender.  Serve over polenta.

Panzanella is one of our favorite summer foods.  It is infinitely customizable to use just about anything you have on hand, so improvise and enjoy.

COLLARD PANZANELLA

1 small shallot minced (see note)

1 tablespoon tahini

1/3 cup olive oil

1/4 cup lemon juice

1/2 teaspoon honey

Salt, to taste

1 bunch collard greens, cleaned and ribs removed

15-20 pitted castelvetrano olives

1 cup torn bread

Small amount of olive oil

4-5 white Japanese turnips chopped into bite-sized pieces (see note)

1/4 cup pine nuts, toasted

2 ounces finely grated pecorino romano

To make the Sesame-Tahini Dressing: In a blender or in a large bowl using an immersion blender, combine shallot, tahini, olive oil, lemon juice, honey and salt until dressing is thick and emulsified.  To make the salad: Flatten collards on cutting board in stacks of three or four leaves. Roll them into a tight bundle and slice into thin ribbons.  Smash or chop castelvetrano olives.  Toss torn bread in olive oil- spread on a baking sheet and warm through in a 350 degree oven (3-4 minutes). Toss collards, olives, turnips, and pine nuts with grated pecorino romano.  Add lightly toasted bread and 3 tablespoons of the sesame tahini dressing, and salt to taste. Massage dressing throughout. Remaining dressing can be reserved for another salad. Notes: You can soak the minced shallot in water or in the lemon juice to minimize any oniony bite, though it dissipates if you make the dressing a bit in advance. If the small, white turnips aren’t available, add cucumbers, radishes, or anything that has a bit of juice and crunch.