Week 25 – Broccolini

Here’s what’s fresh this week:
 
Veggies:
-Baby lettuce mix
-Arugula
-Baby romaine lettuce
-Red leaf lettuce
-Kohlrabi
-French breakfast radishes
-Pink beauty radishes
-Green onions
-Pea Shoots
-Arugula bunches
-Spicy greens bunches
-Rainbow chard
-Dino kale
-Broccolini
-Carrots
-Red thumb potatoes
-Delicata Squash
-Edible calendula flowers
-Sunchokes
Fruit:
-Macoun Apples
-Bosc Pears
-Spitzenberg Apples
Herbs:
-Garlic
-Parsley
-Mint
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
-City Grown pickled shishito peppers
 
Veggie of the Week: Broccolini!
We saved the best for last! Broccolini is one of our most popular veggies, and for good reason. The tender stocks are sweeter and easier to cook with than full sized broccoli. We grow this variety because we are able to harvest the tender shoots over many weeks as opposed to cutting a single head of broccoli. Broccolini works well sauteed, steamed, or stir fried and can be added to many of your favorite recipes. Try it here stir fried with portobello mushrooms and green onions:
 
Ingredients
  • 1/4 cup finely chopped shallots
  • 1/4 cup unseasoned rice vinegar
  • 2 tablespoons oyster sauce
  • 2 teaspoons finely chopped fresh thyme
  • 3 tablespoons olive oil
  • 10 ounces broccolini,thick bottoms trimmed, large stalks halved lengthwise
  • 2 large portobello mushroom caps, dark gills scraped out with a spoon, cut into 1/2-inch­ thick slices
  • 6 scallions (white and green parts),cut into 1/2-inch lengths
  • 1 tablespoon finely chopped peeled fresh ginger
  • 3 garlic cloves, finely chopped
  • 1/2 teaspoons sesame seeds,toasted (see below)
  • Rice, for serving

Directions

1. In a small bowl, whisk the shallots, vinegar, oyster sauce,thyme, and 2 table­ spoons of the olive oil together.

2. Heat a wok or large skillet over high heat until very hot. Add the remaining

1 tablespoon olive oil and swirl it to coat the cooking surface with olive oil. Add the broccolini and cook, stirring often, for about 2 minutes, or until it is bright green and beginning to char in spots. Stir in the mushrooms and cook, stirring often, for about 1 minute, or until they just begin to soften. Stir in the scallions, ginger, and garlic, add the shallot mixture, and stir for about 3 min­utes, or until the broccolini is tender. Stir in half of the sesame seeds.

3. Transfer to a large platter and sprinkle with the remaining sesame seeds. Serve immediately, with the rice.

TOASTING SEEDS: It only takes a minute or two to toast seeds, and this easy step brings their oils to the surface and really pumps up their flavor. Heat a dry small skillet or wok over medium-high heat. Add the seeds and cook, stirring almost constantly, for about 1 minute (a little longer for pumpkin seeds), or until lightly toasted and fragrant. Transfer to a plate to cool.

*Omit the oyster sauce and substitute soy sauce for a vegetarian/vegan version of this dish.

See you at the farm stands this week!

Ellen and Ashley

Your City Grown Farmers

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Week 24 – Sunchokes

Here’s what’s fresh this week:
 
Veggies:
-Baby lettuce mix
-Arugula
-Baby romaine lettuce
-Red leaf lettuce
-Kohlrabi
-French breakfast radishes
-Pink beauty radishes
-Pea Shoots
-Rainbow chard
-Dino kale
-Broccolini
-Carrots
-Red thumb potatoes
-Delicata Squash
-Edible calendula flowers
-Sunchokes
Fruit:
-Cortland apples
Herbs:
-Garlic
-Parsley
-Mint
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
-City Grown pickled shishito peppers
 
Veggie of the Week: Sunchokes!
Sunchokes, aka Jerusalem artichokes, are a delicious tuber with a slightly nutty flavor. They can often be used in recipes the same way you would potatoes. You may want to try them cautiously at first as they can cause gas, but this can be mostly relieved by peeling them. Try them in this yummy recipe for Jerusalem Artichoke Soup:
 

Ingredients

2 medium onions, 1/2-inch dice
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 1/2 pounds Jerusalem artichokes, peeled and quartered
4 cups chicken broth
Salt, pepper
10 to 12 blanched almonds
2 tablespoon water
Pinch saffron
1/2 lemon, juiced
2 tablespoons chopped fresh Italian parsley, with stems

Directions

Using a heavy casserole with a cover, saute the onions in the olive oil over low heat, covered, about 20 minutes. Uncover, add garlic and the artichokes, and increase heat. Continue to saute for a few more minutes. Add the chicken broth and salt and pepper, to taste. Bring to a boil and simmer, covered, for 30 minutes. Grind the almonds in a spice grinder and mix with the water. Whisk the mixture into the soup along with with saffron strands and the lemon juice. Reheat, sprinkle parsley on top, and serve.

 
See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers

Week 23 – Delicata Squash

Here’s what’s fresh this week:
 
Veggies:
-Baby lettuce mix
-Arugula
-Spicy salad mix
-Baby romaine lettuce
-Red butter lettuce
-Red leaf lettuce
-Kohlrabi
-French breakfast radishes
-Pea Shoots
-Green onions
-Green beans
-Rainbow chard
-Dino kale
-Broccolini
-Carrots
-Green (unripe) heirloom tomatoes
-Shishito peppers
-Ground cherries
-Tomatillos
-Red thumb potatoes
-Delicata Squash
Fruit:
-Red Anjou Pears
-King David Apples
Herbs:
-Garlic
-Parsley
-Mint
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
-Organic, estate grown, fair trade green tea from 
Young Mountain Tea
 
Veggie of the Week: Delicata Squash
Winter squash season is here! Put on your layers, cosy up on the couch with a cup of tea and fire up the oven for fall’s warmest and heartiest meals. We only grow one variety of winter squash and delicata was the obvious choice because it’s so delicious and easy to use, you don’t even have to peel it! Warm up those cool nights with this recipe:
Quinoa Enchilada Stuffed Delicata Squash

This Quinoa Enchilada Stuffed Delicata Squash is a dinnertime favorite! Black beans and quinoa provide lots of protein in this meatless meal.
Recipe type: Main Dish, Vegetarian
Serves: 4
Ingredients
  • 2 medium delicata squash
  • olive oil
  • salt and pepper
  • ¾ cup uncooked quinoa, rinsed well
  • ½ cup chopped red onion
  • 1 clove garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 8 ounce can tomato sauce
  • ¼ cup water
  • 15 ounce can black beans, rinsed and drained
  • ¼ cup fresh cilantro
  • 1 cup grated cheddar cheese
  • additional cilantro or cheddar cheese for serving, if desired
Directions
Roast the Squash:
  1. Preheat oven to 375 degrees F. Slice the tough stem end off the delicata squash, then slice each squash in half lengthwise and scoop out the seeds. Place cut-side-up in a baking dish and lightly brush with olive oil on all sides. Sprinkle with salt and pepper. Roast squash for 30-35 minutes, until tender when pierced with a fork. Maintain oven temperature.
Cook the Quinoa:
  1. Bring 1 ¼ cups water to a boil in a small saucepan. Stir in the quinoa, reduce heat, cover, and simmer until liquid has been absorbed, 12-15 minutes. Remove from heat.
Prepare the Filling:
  1. In a medium saucepan, heat 2 teaspoons olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 3 minutes. Stir in the garlic, chili powder, cumin, ¼ teaspoon salt, tomato sauce, and water, and cook at a low simmer for 5 minutes. Remove from the heat. Stir in the cooked quinoa, black beans, cilantro, and cheddar cheese.
Fill and Bake the Stuffed Squash:
  1. Scoop the filling into the squash halves. Bake in the 375 degree oven for 10 minutes, until filling is heated through and squash is tender. Serve, topped with additional cheese and cilantro if desired.
See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers

Week 22 – Garlic

Here’s what’s fresh this week:
 
Veggies:
-Baby lettuce mix
-Baby arugula
-Spicy salad mix
-Arugula bunches
-Kohlrabi
-Green onions
-Green beans
-Rainbow chard
-Dino kale
-Broccolini
-Carrots
-Cucumbers
-Lemon cucumbers
-Green (unripe) heirloom tomatoes
-Shishito peppers
-Ground cherries
-Red thumb potatoes
-Delicata squash
Fruit:
-Honeycrisp apples
Herbs:
-Garlic
-Parsley
-Mint
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
-Organic, estate grown, fair trade black and green tea from 
Young Mountain Tea
 
 
Veggie of the Week: Garlic
Ok so maybe you think garlic doesn’t count as a vegetable in the traditional sense, I would argue you’re just not using enough of it! A whole bulb of garlic roasted in the oven is about as close as you can get to heaven on earth. Try using garlic in this recipe for tasty fall greens with garlic:
 
Hearty Garlic Greens
 

INGREDIENTS

  • 1 1/2 pounds hearty greens (such as chard and kale), well washed, stems removed, and sliced into 3-inch strips
  • 3 tablespoons extra-virgin olive oil
  • 8 cloves garlic, sliced paper-thin
  • 1 pound spinach
  • 1/4 to 1/2 teaspoon red pepper flakes


DIRECTIONS

1. Bring a large pot of salted water to a boil. Drop hearty greens into water and blanch for 4 minutes. Immediately plunge blanched greens into a bowl of ice-cold water to stop the cooking. Drain, squeeze dry, and set aside.
2. Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is golden around the edges, 8 to 10 minutes. With a slotted spoon, remove garlic from skillet; set aside.
3. Raise heat to high. Add hearty greens and cook for an additional 5 minutes. Add spinach; season with salt and red pepper flakes to taste. Cook until spinach wilts, stirring frequently (about a minute). Return garlic to pan and stir. The greens can be served immediately or at room temperature.

 
 
See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers

Week 20 – Green Tomatoes

Here’s what’s fresh this week:
 
Veggies:
-Baby lettuce mix
-Arugula
-Spicy salad mix
-Green leaf lettuce
-Red butter lettuce
-Butter crunch lettuce
-Kohlrabi
-Japanese salad turnips
-French breakfast radishes
-Pink beauty radishes
-Pea Shoots
-Green onions
-Green beans
-Rainbow chard
-Dino kale
-Broccolini
-Carrots
-Cucumbers
-Lemon cucumbers
-Sungold tomatoes
-Green (unripe) heirloom tomatoes
-Arbason (red slicing) tomatoes
-Shishito peppers
-Ground cherries
-Tomatillos
-Red thumb potatoes
Fruit:
-Pluots
Herbs:
-Garlic
-Cilantro
-Parsley
-Mint
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
-Farmer’s choice flower bouquets (includes zinnias, sunflowers, dahlias, cosmos and/or marigolds)
-Organic, estate grown, fair trade black and green tea from Young Mountain Tea
 
Veggie of the Week: Green Tomatoes!
It’s almost the end of tomato season, so savor the flavor by cooking up some green tomatoes! Unripe tomatoes can be delicious pickled, fried, or made into chutney. Try cooking them up with bacon in this amazing recipe for Green Tomato and Bacon Soup:
 
Ingredients
  • 8 slices bacon, cut into bite-size pieces
  • 1 small red onion, chopped, or more to taste
  • 3 cloves garlic, minced, or more to taste
  • 5 cups chopped green tomatoes
    • 3 cups vegetable broth
    • 1/2 teaspoon celery salt, or more to taste
    • 1 bay leaf, or more to taste


  • freshly ground black pepper to taste

Directions

Place bacon in a stock pot over medium-low heat; cook and stir until bacon begins to brown, about 5 minutes. Stir onion and garlic into bacon; cook and stir until onion is tender, about 10 minutes. Add green tomatoes, vegetable broth, celery salt, bay leaf, and black pepper to bacon-onion mixture; bring to a boil. Reduce heat and simmer until tomatoes are tender, about 40 minutes.

See you at the farm stands this week!

Ellen and Ashley

Your City Grown Farmers

 

Week 21 – Kohlrabi

Here’s what’s fresh this week:
 
Veggies:
-Baby lettuce mix
-Arugula
-Spicy salad mix
-Green leaf lettuce
-Red butter lettuce
-Butter crunch lettuce
-Kohlrabi
-Japanese salad turnips
-French breakfast radishes
-Pink beauty radishes
-Pea Shoots
-Green onions
-Green beans
-Rainbow chard
-Dino kale
-Broccolini
-Carrots
-Cucumbers
-Lemon cucumbers
-Green (unripe) heirloom tomatoes
-Shishito peppers
-Ground cherries
-Tomatillos
-Red thumb potatoes
Fruit:
-Pluots
Herbs:
-Garlic
-Cilantro
-Parsley
-Mint
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
-Farmer’s choice flower bouquets (includes zinnias, sunflowers, 
dahlias, cosmos and/or marigolds)
-Organic, estate grown, fair trade black and green tea from 
Young Mountain Tea
 
Veggie of the Week: Kohlrabi!
Kohlrabi looks like a weird alien vegetable and it can be intimidating for many people who have never cooked with it before. A relative of broccoli and kale, kohlrabi tastes kind of like sweet broccoli stems and is great steamed, fried, sauteed or eaten raw. Try it in this Kohlrabi Coleslaw recipe:

Kohlrabi and Carrot Slaw

Serves 4 to 6

  • large kohlrabi, peeled, stems trimmed off, grated
  • 1/4 head purple cabbage, shredded
  • medium carrots, peeled and grated
  • 1/2 red onion, grated
  • 4 tablespoons chopped cilantro
  • 1/4 cup golden raisins (optional)
  • 1/4 cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt

Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.

 
See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers

Week 19 – Dino Kale

Here’s what’s fresh this week:
 
Veggies:
-Baby lettuce mix
-Kohlrabi
-Japanese salad turnips
-French breakfast radishes
-Green onions
-Green beans
-Rainbow chard
-Dino kale
-Broccolini
-Carrots
-Cucumbers
-Lemon cucumbers
-Sungold tomatoes
-Pink Berkeley Tie-Dye (Heirloom) Tomatoes
-Arbason (red slicing) tomatoes
-Shishito peppers
-Ground cherries
-Tomatillos
-Red thumb potatoes
Fruit:
-Pluots
Herbs:
-Garlic
-Cilantro
-Parsley
-Mint
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
-Farmer’s choice flower bouquets (includes zinnias, sunflowers, dahlias, cosmos and/or marigolds)
 
Veggie of the Week:Dino Kale
The summer heat causes many of our veggies to grow more slowly or become bitter. Kale is one of those things. However, the cool nights of fall mean its time for kale to come roaring back! And, now that it’s not too hot to turn on your oven, try this recipe for Roasted Dino Kale:
 

Ingredients

  • 2 bunches dino kale (about 2 1/2 pounds)
  • 1/4 cup good olive oil
  • Kosher salt and freshly ground black pepper


Directions

Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.

Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.

Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

 
And don’t worry, if you over cook it you’ll have kale chips! Here’s the link to the original recipe: 
See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers

Week 18 – Green Beans

Here’s what’s fresh this week:
 
Veggies:
-Baby lettuce mix
-Baby arugula
-Baby bok choi
-Kohlrabi
-Green onions
-Green beans
-Rainbow chard
-Dino kale
-Broccolini
-Carrots
-Cucumbers
-Lemon cucumbers
-Patty pan summer squash
-Sungold tomatoes
-Pink Berkeley Tie-Dye (Heirloom) Tomatoes
-Arbason (red slicing) tomatoes
-Shishito peppers
-Ground cherries
-Tomatillos
-Red thumb potatoes
Fruit:
-Pluots
-Italian prune plums
Herbs:
-Garlic
-Mint
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
-Farmer’s choice flower bouquets (includes zinnias, sunflowers, dahlias, cosmos and/or marigolds)
 
Veggie of the Week:Green Beans!
Green beans are a sure sign of fall. There are two ways to grow green beans: bush or pole. Bush bean plants grow about 18″ tall and put out one main flush of beans. We grow a variety called blue lake which are a pole beans. These monsters can grow up to 8′ tall and need to be grown on some sort of trellising. The benefit is that they produce beans continuously for about a month. We’ll have lots of green beans coming soon so try them in this recipe for Southern Style Green Beans and Potatoes!
    • Ingredients
    •  
    • 2 teaspoons olive oil
    • 1 medium onion, halved and very thinly sliced
    • 2 garlic cloves, sliced
    • 1/4 teaspoon crushed red pepper
    • 3 cups unsalted chicken stock
    • 3/4 teaspoon kosher salt
    • 1 1/2 pounds small red potatoes, a strip peeled from the center of each
    • 1 pound green beans, trimmed

How to Make It

Step 1

Heat oil in a 5-quart saucepan over medium-high. Add onion. Cook, stirring occasionally, until just tender, about 2 minutes. Add garlic and red pepper, and cook, stirring frequently, until onion is tender, about 3 minutes.

Step 2

Add stock, salt, and potatoes. Bring to a boil, then reduce to a steady simmer. Simmer 10 minutes or until the potatoes are just tender enough to be pierced with a fork but still firm.

Step 3

Add green beans, cover, and simmer until very tender, about 6 minutes. Use a slotted spoon to transfer the potatoes and green beans to a serving dish. Bring the liquid to a boil, and cook until reduced to 1 cup, about 6 minutes. Spoon over the vegetables, and gently fold to mix. Serve hot.

See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers

Week 17 – Ground Cherries

Here’s what’s fresh this week:
 
Veggies:
-Baby arugula
-Baby bok choi
-French breakfast radishes
-Pink beauty radishes
-Kohlrabi
-Green onions
-Rainbow chard
-Dino kale
-Broccolini
-Carrots
-Cucumbers
-Lemon cucumbers
-Patty pan summer squash
-Zucchini
-Pink Berkeley Tie-Dye (Heirloom) Tomatoes
-Arbason (red slicing) tomatoes
-Shishito peppers
-Tomatillos
-Red thumb potatoes
-Ground cherries
Fruit:
-Peaches
-Italian prune plums
-Nectarines
-Pluots
Herbs:
-Garlic
-Mint
-Cilantro
-Dill
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
-Farmer’s choice flower bouquets (includes zinnias, sunflowers, dahlias, cosmos and/or marigolds)
 
Veggie of the Week: Ground Cherries!
What tastes like a cherry tomato injected with mango and pineapple juice, and looks like an orange pearl encased in a miniature paper lantern? I’m not making this up, it’s a ground cherry! These tiny relatives of the tomatillo are nature’s candy, encased in their own wrapper. If you can manage not to eat them all as soon as you get home, try them in this recipe for Ground Cherry Panzanella:
 

INGREDIENTS

  • 16 Sun Gold tomatoes, halved
  • 20 small husk cherries, husks removed, rinsed, and halved
  • 1/4 small red onion, very thinly sliced
  • Coarse salt and freshly ground black pepper
  • 5 tablespoons extra-virgin olive oil
  • 4 cloves garlic, crushed
  • 6 slices ciabatta or rustic Italian bread, torn into 1-inch pieces
  • 2/3 cup Tomato Water, or vegetable stock
  • 2 tablespoons white balsamic vinegar
  • 1 cup freshly picked herbs, such as, mint, basil, tarragon, chives, and oregano, chopped if large

DIRECTIONS

1. Preheat oven to 300 degrees.
2. Place tomatoes, husk cherries, and onion in a large bowl; season with salt and pepper. Drizzle with 1 tablespoon olive oil; toss to combine and set aside.
3. In a medium ovenproof skillet, heat 3 tablespoons olive oil over medium-high heat. Add garlic and cook, until lightly browned. Add bread and toss to coat; season with salt and pepper. Transfer skillet to oven and bake until bread is crisp, about 12 minutes.
4. Add bread to bowl with tomatoes, along with tomato water and vinegar; toss to combine. Let stand, occasionally tossing to evenly saturate, until liquid is absorbed, 2 to 3 minutes. Add herbs and toss to combine; drizzle with remaining 1 tablespoon olive oil and serve immediately.

Here’s the link to the original recipe: https://www.marthastewart.com/317007/herb-panzanella-with-tomatoes-and-husk-c

 
See you at the farm stand this week!
Ellen and Ashley
Your City Grown Farmers

Week 16 – SUNGOLDS

Here’s what’s fresh this week:
 
Veggies:
-Baby lettuce mix
-Baby arugula
-Spicy salad mix
-Green butter lettuce
-Red leaf lettuce
-Baby bok choi
-Kohlrabi
-Green onions
-Rainbow chard
-Dino kale
-Broccolini
-Carrots
-Beets
-Purslane
-Cucumbers
-Lemon cucumbers
-Patty pan summer squash
-Zucchini
-Sungold tomatoes
-Pink Berkeley Tie-Dye (Heirloom) Tomatoes
-Arbason (red slicing) tomatoes
-Shishito peppers
-Tomatillos
Fruit:
-Peaches
-Nectarines
-Figs
Herbs:
-Garlic
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
-Farmer’s choice flower bouquets (includes zinnias, sunflowers, dahlias, cosmos and/or marigolds)
 
Veggie of the Week: Sungold Tomatoes!

Nothing quite captures summer so perfectly as a sungold tomato. Biting into one is  like eating a drop of pure sunshine. They are best enjoyed fresh and raw, but can also be made into a delicious pasta, as in this recipe for Farfalle with Zucchini and Sungold Tomatoes:

 
Ingredients:

½ pound dry farfalle pasta

Salted water for pasta

5 tablespoons extra virgin olive oil, divided

1 pint Sun Gold tomatoes (found in most supermarkets)

Big pinch red pepper flakes

2 cups skin on zucchini, half inch pieces

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon fresh mint, chopped

1 tablespoon fresh basil, chopped

1 tablespoon fresh Italian flat leaf parsley, chopped

1 ½ tablespoons fresh garlic, minced

1 ½ cups vegetable stock

2 cups of the pasta water

3 tablespoons unsalted butter

½ cup Romano cheese, grated plus more for serving.


INSTRUCTIONS

In a large pot, fill with water and once boiling, add a tablespoon of kosher salt, then add pasta. Cook the pasta three minutes less than box directions which typically is eleven minutes, so cook pasta for 8 minutes. Save two cups of the pasta water and drain the rest.

In a large sauté pan or skillet, heat two tablespoons of the oil over medium high heat. Once hot, add tomatoes and cook just until skins start to blister, about two to three minutes. Remove tomatoes to a bowl with a slotted spoon but leave the oil in the pan.

Add the remaining olive oil and once hot, add the pepper flakes and cook for one minute then add the zucchini and cook for three minutes. Add the salt, pepper, mint, basil, parsley and garlic and cook for one more minute.

Add all of the stock and simmer for about 20 minutes until the zucchini has melted down into the sauce and most of the stock as evaporated.

Add one cup of the pasta water and puree half the mixture. (I scooped half into a tall jar and pureed with an emersion blender then poured it back into the pan.)

Add the almost cooked pasta and a little more pasta water and cook over medium heat until the pasta is tender. (use the remaining pasta water only if needed to smooth out the sauce if it is too thick).

Remove from the heat and stir in the butter and Romano cheese. Then add in the blistered tomatoes along with any liquid in the bowl and gently toss into the final dish.

Serve with additional grated Romano cheese.

Here’s a link to the full recipe:https://www.afamilyfeast.com/farfalle-with-zucchini-and-sun-gold-tomato-sauce/

See you at the farm stands this week!

Ellen and Ashley

Your City Grown Farmers