Somehow my recipes this week are long, leaving me very little space to describe the days gone by on the farm. Let’s suffice to say it has been a productive week, one that saw us all out there clearing the debris from the flood and urging our fields back into shape. We are excitedly looking ahead to the fall season and planting optimistically. Trays of young seedlings show promise of future eating: lettuce, kale, chard, tatsoi, arugula, broccoli, brussel spouts. Direct seeding of cilantro and dill, arugula, and the first of the fall roots make me long for cool nights. Summer is good though, the tomatoes fill our bellies and the long days are so packed. I am doing a fair bit of food preservation, it is hard for me to see even one delightful tomato go to waste….wishing you a great week!

Pasta with Sun Gold Tomatoes from Bon Apetit
4 Tbsp. extra-virgin olive oil, divided
8 oz. Sun Gold or cherry tomatoes
2 garlic cloves, thinly sliced
1/4 tsp. crushed red pepper flakes
Kosher salt
6 oz. capellini, spaghetti, or bucatini
3/4 cup finely grated Pecorino or Parmesan
8 medium fresh basil leaves, torn into pieces
Toasted breadcrumbs (for garnish; optional)
Heat 3 Tbsp. oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.
Meanwhile, bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.
Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs,if desired.
Moroccan Squash Saute perfect choice for the lebanese white squash
1/2 teaspoon EACH: coriander seeds,fennel seeds,caraway seeds,cumin seeds, ground turmeric
Pinch of cayenne or to taste
3 tablespoons extra virgin olive oil
1 medium carrot, peeled and thinly sliced
1 medium red onion, peeled, quartered and thinly sliced crosswise
6 large garlic cloves, minced
1 medium red, orange, or yellow bell peppercut into 1-1/2-inch sticks
4 cups sliced Lebanese white bush or other summer squash
2 medium tomatoes, thinly sliced vertically
2 tablespoons dried currants
1 teaspoon sea salt OR to taste
4 tablespoons minced flat-leaf parsley
freshly ground black pepper to taste
2 tablespoons coarsely chopped toasted almonds
You can start with powdered spices, of course, but grinding them by hand results in a more intense flavor. Cut the squash and carrots in quarters lengthwise, then in thin slices. Slender pear slices are a good additional garnish. With a mortar and pestle or spice grinder, grind together the coriander, fennel, caraway, and cumin seeds. Add the turmeric and cayenne and grind again. Add the oil to a skillet or sauté pan over medium-high heat. Add the carrot and sauté for 2 to 3 minutes. Stir in the onion and garlic and continue to sauté, gradually adding the bell pepper and squash. When the vegetables are almost tender, add the spice mixture and sauté briefly. Add the tomato, currants, and 1/2 teaspoon salt. Continue to cook, stirring, for 2 to 3 minutes or until the tomato juices and the flavors have melded. Stir in the parsley and add black pepper and more salt to taste. Serve immediately, topped with the almonds.

week twelve in your basket:
cucumbers/summer squash/zucchini
cherry tomatoes

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