The vegetables are coming and we look forward to seeing you tonight between 6 and 8 PM. Here is the list of the vegetables that will be available (PLEASE WASH YOUR PRODUCE!):

Sweet Corn
Arugula
Tatsoi
Beets
Beet Greens
Swiss Chard
Kale
Eggplant
Tomatoes
Peppers
Zucchini / Summer Squash Mix
Cabbage
Tomatillos
Cucumbers
And we hope to treat you to another floral bouquet

Cooking Tips and Recipes

This week our distribution sample will be provided by Beverly Locke, featuring zucchini and eggplant. These delicious samples didn’t last long and here are the recipes:

Grilled Eggplant with Rosemary

1/4 cup extra-virgin olive oil

1/4 cup soy sauce

1/4 cup fresh rosemary leaves

2 cloves garlic, peeled

1 medium eggplant or 4 small Japanese eggplants

Put oil, soy sauce, rosemary, & garlic in food processor ora b lender and puree until the rosemary is finely chopped. Pour the marinade into a shallow dish. Cut eggplant into thick slices and roast in oven at 450 degrees for 6-8 minutes, then one more minute under the broiler. Use leftovers to fill a sandwich along with goat cheese, roasted red peppers, and basil.

Arugula, Basil, and Avocado Pesto over Raw Zucchini Ribbons

For Zucchini Ribbons:

Thinly slice 3 zucchinis using a kitchen mandolin or other similar slicing tool. Set aside

For Pesto:

1 cup basil

1 1/2 plus 1/2 cup arugula

1/2 cup toasted pine nuts (can sub walnuts)

1 avocado

2 tablespoons nutritional yeast

1/4 cup garbanzo beans

juice from 1 lemon

1-2 cloves garlic

1/2 teaspoon sea salt

1/4 teaspoon pepper

1/4 cup water

Put garlic in food processor and pulse until finely chopped. Add basil, pine nuts, avocado, lemon, yeast, salt, pepper, and 1 1/2 cups arugula. Run on high until smooth and creamy, adding water as needed to thin.

Toss noodles with remaining 1/2 cup arugula. Toss with pesto and serve immediately. Serves 2-4.

It’s also the time of year when those zucchinis and yellow squash can get out of control big. What do you do with the giants? Stuff them! Here’s a fall type recipe for stuffed zucchini and here’s one for baked giant yellow squash.

And just in case you want to experiment with your corn on the cob, here’s a link to a variety of ways to grill it.

Happy eating!