It's been a little bit of a stressful week around the farm, but we are proud to pass along gorgeous boxes to you today bursting with the summer garden's unfolding delight. We actually harvested the first eggplant and green peppers yesterday(for premium shares only) and that made it feel like summer is really enveloping us. The heat has been intense and as long as we are all diligent about keeping the water flowing and keep on top of the weeds that grow so fast with this weather, the vegetables love it. Of course there are those vegetables that preferred the weather of last year, like the broccoli and cauliflower, just as there are people who preferred the cool and wet weather to the heat of this season. We are watching carefully as the tomatoes grow like jungle creatures and so far, they are beautiful and healthy. The tomatoes in the hoophouse are also like creatures from another planet and we hope that soon we'll see some ripening. Truth be told, we have enjoyed the first cherry tomatoes which have been beyond delicious. Boxes today include: Yukon gold potatoes,an ailsa craig sweet onion, garlic, celery with beautiful leaves to use in salads and dressing or for soup stock, a bag of beets and dino kale, slicing cucumbers plus cornichon French pickles, zucchini, tender beautiful green beans, basil, thyme and rosemary in a little waxed bag(unwashed, please wash before using); rosemary smells piney and is spiky and thyme has little leaves on small stems, salad mix and for premiums eggplant, green pepper, cauliflower and parsley. Fruit shares receive blueberries from the Wave U-pick farm down near Bear Lake. Their bushes are loaded with berries and it's only $1/# to pick. They have a lovely farmstead with sheep, chickens, horses, cows and of course blueberries! They are open every day from dawn to dusk for picking 7 days a week. To find them, check out the Taste the Local Difference guidebook, If you are feeling in zucchini glut, try to grate some of these and then freeze them for either soup or sweet bread in the dead of winter. Or, how about grilling? You can slice them in half or quarters and marinate in your favorite sauce, then grill until showing signs of browning. You can make a platter of mixed vegetables this way and use up whatever might not be the best fresh anymore. Or try this simple pasta dish:

MIXED COLOR ZUCCHINI WITH PENNE, BASIL AND FRESH RICOTTA

-2# of zucchini(3-4 medium) -sea salt and pepper -2 TBL olive oil

-3 TBL chopped fresh basil -1 # penne pasta -freshly grated parmesan or asiago cheese -1 c. fresh ricotta

Put water on to boil for pasta. Remove ricotta from refrigerator and spoon onto plate so that it will warm to room temp. Slice zucchini on diagonal a scant ½" thick, then slice into strips so each piece resembles the quill-shaped pasta. Heat oil in a wide skillet. Add zucchini and sauté over medium high heat until golden, about 5 minutes. Add garlic and basil and toss with squash and turn off heat. Season well with salt and pepper. When water boils add salt and penne. Cook until al dent then drain and add to zucchini. Toss, season with salt and pepper, then add ricotta cheese in spoonfuls. Grate cheese over dish and serve. Thank you for returning your boxes and have a great week. Love, the meadowlarks

This page last updated on 1/20/2012.

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