The old joke is to lock your car when zucchini season rolls around, so your neighbors don’t leave you with their extras. But why? Zucchini is so versatile, it can go from sweet to savory, grilled, baked, sauteed, etc. Last year, I tried roasting and freezing to great success.
We have two recipes for you this week – as a bonus both call for the parsley in your box for a chimichurri. The first is grilled zucchini. The second is for a pasta salad (this calls for cherry tomatoes and ours are on their way – promise!).
Zucchini are known as courgette, which reminds me of this cute comedy sketch. Enjoy!
Summer means fresh basil, and an amazing deconstructed pesto that’s a family favorite: finely chop 4-5 cloves of garlic and simmer gently in a good glug of olive oil (several tablespoons) on very low heat. Don’t brown the garlic, just infuse the oil with garlicky goodness. When the pasta is done, drain and toss with the olive oil, parmesan and a generous handful or two of chopped basil. Salt, pepper, nuts if you like, and a side salad. Done!
Tomatillos are also in your boxes this week. Working on the concept that hot foods make you cool, we offer two tomatillo soups, one vegetarian and one with sausage.
Summer is for salads! And here’s a few to try with ingredients from your box: the Farmer’s favorite broccoli salad, and a refreshing summer slaw. The former is almost a main dish on it’s own, also sturdy and packable for picnics and festivals. The second is an easy side for protein of your choice. Enjoy!
Anyone remember how hard it used to be to find recipies back in the day of the library card catalog? And way before cell phones, I confess to quietly ripping recipes out of magazines at the dentist’s office (shhh!). Point being, it’s a good time to be a home cook with so many resources available for ideas and inspiration.
These kohlrabi recipes from The Spruce Eats cover everything from slaws to fritters and soup. When cruising for recipes, I’m always looking for simple preparations, with pantry staples, that highlight the flavor of the food. Will be trying the slaw for sure!
Pac Choi or Bok Choy? Same thing, it turns out, with the latter being the American version. This green lends itself to Asian flavors, and we have two options to try.
We love this fast, simple dish as a side to protein of your choice, with garlic, ginger, soy sauce and sesame oil.
By pairing with noodles, a similar preparation (plus a little spice), can become your main course.
Months of planning, planting, watering and weeding go into this moment – first CSA boxes go out this week!
As seasonal eaters, we lean into soups and stews, braising and roasting to get us through the winter. Come spring, we are craving something fresh.
So a seasonal milestone for us is The Salad, which returning CSA customers are familiar with, but since over 1/2 of you are new, bears repeating.
First boxes have a great assortment of greens, perfect for diving in! We make this at least once a week; it changes based on what’s in season, and never gets old.
The Salad
Dressing (serves 2-3):
1/4 cup peanut oil 2 tsp dark sesame oil 2 Tbsp soy sauce 1 Tbsp mirin 2 Tbsp lime juice
Gather a bunch of salad greens: lettuces, spinach, mustard, Tatsoi, Pac Choi, turnip and radish greens, etc.
Tear a healthy amount and toss with a few Tbsps of the dressing.
Make a base of dressed greens on your plate.
Top with a handful of cooked soba noodles.
Layer chopped radish, turnip, snap peas, asparagus, or crunchy goodness of your choice.
Garnish with cooked chicken, pork, steak, fish, egg or vegan protein (leftovers from weekend grilling!).
Dust with a healthy amount of chopped herbs: chives, basil, mint, cilantro, etc. Chopped nuts or seeds are welcome. Chive or borage flowers a decorative plus.
Saturday will be the last scheduled day of our annual plant sale. Drop by between 9am and 2pm for a wide selection of winter and summer squash, cucumbers, peppers and eggplant. We also still have Roma and slicing tomatoes, basil, parsley, lettuce and a few other spring veggies.
While you are here you can also pick up farm fresh eggs. $8/dozen if you bring an empty carton, $9 if you don’t.
Cash or check only.
Any plants that remain after Saturday can be purchased by arrangement by calling or texting us at 360-338-8654.
Our plant sale continues this Saturday and Sunday, 9qm-2pm. Next Saturday May 17 will be our last scheduled day of the season, as we turn our focus to beginning our CSA season.
New this week are Asian eggpant and cucumbers. We also still have a great selection of winter and summer squash, hot and sweet peppers, slicing and Roma tomatoes, herbs, lettuce and assorted Spring vegetables.
In addition, we have fresh, pastured eggs. $8/dozen if you bring an empty carton, $9/dozen without a carton.
Our annual plant sale continues Saturday and Sunday, 9am-2pm. This week sees the debut of zucchini, pumpkins, winter and summer squash. We still have a good selection of herbs, spring vegetables and greens. And all tomatoes and peppers are now only $5! Cucumbers start next week.
urbanfuturesfarm.com 