It was so nice to see you all last week. Some familiar faces and lots of new faces graced the garden shed so things are off to a grand start. The weather has been cool, so those heat loving plants like the peppers, eggplant and basil are just sitting there wondering what they are supposed to do. I am keeping my fingers crossed that we do not get any hail this week and night temperatures increase. I am hearing that next week is going to really hot! Extreme temperature fluctuations are really hard on the plants, as they do not have the time to acclimate.
This weeks harvest will of course provide lots more greens. Don’t get discouraged, as when things heat up, there will not be as many, so take advantage of the bounty and blanch and freeze them for your winter soups and stews. This weeks share will include radish, scallions, lettuce, spinach, braising greens, broccoli and herbs. The snap peas are looking wonderful and setting their pods, so they will be in next weeks share. The cabbage is soon to follow.
I will have strawberries for sale for those of you who would like some. They sell for $7 a quart. You can pre-order larger amounts if you want to make jams or chutneys, or freeze some for your smoothies. They will only be available for another week or so, and then the raspberries will follow.
Just a reminder to please remember to bring your bags or boxes in which to place your share, as I will not be providing them.
See you on T
Here are some recipes for you to try.
Bow Tie Pasta with Spinach, Tomato, and Olives
With appealing Mediterranean flavorings, you’ll feel like you’re vacationing. For a non-veg variation, toss in some grilled shrimp or chicken breast.
12 ounces bow tie pasta
2 tablespoons olive oil
2 cloves garlic, finely chopped
2 cups chopped fresh or canned tomato
2 cups baby spinach leaves, roughly chopped
2 tablespoons lemon juice, preferably freshly squeezed
2 tablespoons sliced kalamata or other ripe olives (about 5 to 6 olives)
2 tablespoons capers, drained and rinsed
1/4 teaspoon ground black pepper
1/8 teaspoon salt
2 tablespoons grated Romano cheese
1. Cook the pasta according to the package directions. Before draining, scoop out 1/2 cup of the pasta-cooking water and reserve. Drain the pasta and return it to the cooking pot to keep warm.
2. Meanwhile, in a large, nonstick skillet over medium-low heat, combine the oil and garlic. Cook for about 2 minutes, or until the garlic is soft and fragrant. Do not brown. Add the tomato and cook for about 4 minutes longer, or until the tomato starts to soften. Add the spinach and cook, tossing, for about 1 minute more, or until wilted. Stir in the lemon juice, olives, capers, pepper, and salt. Reduce the heat to low.
3. Add the tomato mixture to the reserved pasta and toss to coat. Add a few tablespoons of the reserved cooking water, if needed, to moisten the pasta.
4. Serve sprinkled with cheese.
Spinach Salad with Strawberries + Pine Nuts
1 cucumber, peeled and diced
2 1/2 cups spinach
2 cups quartered strawberries
3 tbsp. roasted pine nuts (roasted on a skillet over the stove on medium heat for 4-5 minutes, stirring)
1/2 tbsp. Dijon mustard
1 tbsp. honey
1 tbsp. white wine vinegar
2 tbsp. canola oil
Salt and pepper to taste
Peel and dice the cucumber, and slice the strawberries.
Roast the pine nuts in a skillet on medium heat for 4-5 minutes, stirring frequently, until slightly roasted.
In a bowl combine the cucumber, spinach, strawberries, and pine nuts.
Mix the Dijon mustard, honey, white wine vinegar, and canola oil in a small cup.
Add the dressing to the salad and toss to mix, adding some salt and pepper to taste.
Potato, Bacon, and Greens Frittata
You can substitute sliced Canadian bacon for a lower-fat alternative in this hearty Spanish egg dish.
1 1/4 cups roasted or boiled potatoes, cut into 1/2 inch cubes
3/4 cup cooked greens, such as mustard or kale, chopped
2 slices crisp cooked bacon, crumbled (optional)
1 1/2 tablespoons olive oil
2 large sweet onions, thickly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar
8 large eggs, lightly beaten
1. Preheat oven to 350º. Heat oil in a cast iron skillet with ovenproof handle over medium heat. Add onions, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, turning with tongs, 10 minutes, or until well browned. Stir in vinegar and cook 1 minute longer. Stir in potatoes, greens, bacon, and 1/2 teaspoon salt and 1/8 teaspoon pepper.
2. Pour eggs over vegetables and stir to blend. Cook over medium heat until mixture begins to set, 3 minutes. Place skillet in oven and cook until set, 15 minutes. Let stand 5 minutes. To serve, loosen around edges with rubber spatula and turn out onto platter.