What’s in the box this week?
Standard Shares include
Summer Squash - The star of this week’s recipe!
Slicing Cucumbers - Toss sliced cukes with still-warm roasted fennel and a dressing made with mashed roasted garlic, lemon juice, olive oil and plenty of parsley - yum!
Spring Onions - For roasted spring onions: Preheat oven to 400°F. Toss trimmed, halved (lengthwise) spring onions and 6 sprigs thyme with 4 Tbsp. oil in a shallow 13x9” baking dish; season with salt and pepper. Add ½ c low-sodium chicken or veggie broth and roast until tender, 30–35 minutes. When onions are almost finished roasting, toss 1 c fresh breadcrumbs and 1 tsp finely grated lemon zest with 2 Tbsp. oil; season with salt and pepper. Toast on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Serve onions topped with breadcrumbs.
Carrots - From our friends at Riverdog Farm. Finish any roasted carrots with a sprinkle of goat cheese or feta, a dollop of ricotta, or a spoonful of Greek yogurt combined with a shaving of raw garlic or a slash of lemon juice.
Savoy Cabbage - This type of cabbage is delicious sliced thinly in soups and stir-fries.
Sage - Physicians in ancient Greece used a solution of sage and water to stop wounds from bleeding and to clean sores and ulcers.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Summer squash, Lemon cucumbers, Spring Onions, Savoy Cabbage, Carrots, Rosemary
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Reminder, mark your calendars for July 16th Annual Farm Dinner!
Roasted Summer Squash with Sage-Pecan Pesto (Serves 4)
As we move into the summer weather, it’s time to enjoy the deliciousness of the season with squash and pesto! While basil might be just around the corner, we can still use the sage in this week’s box to celebrate and make a proper summer feast… thanks to the folks at California Olive Ranch for the recipe!
FOR THE SQUASH
4 medium or 6 small yellow summer squash or zucchini, washed and cut into 1/2 inch slices or half slices
1 tsp extra virgin olive oil
salt and fresh ground black pepper to taste
1/4 cup Sage-Pecan Pesto
FOR THE PESTO
3 large handfuls sage leaves, stems removed, washed and dried
3/4 cup unsalted pecans (or almonds)
1/3 cup chopped fresh garlic
1 tsp. salt
1/2 cup extra virgin olive oil
2 cups coarsely grated parmesan cheese
FOR THE SQUASH
Preheat oven to 400°F. Wash squash and cut off stem and blossom end. Cut squash into 1/2 inch slices, cutting larger slices in half so all pieces are about the same size. Toss squash pieces with 1 tablespoon olive oil and season with salt and fresh ground black pepper.
Arrange squash in single layer on a roasting pan. Roast 25-30 minutes, turning once or twice. Squash is done when pieces are starting to soften and brown slightly on the edges.
While squash cooks, put pesto in a plastic bowl big enough to hold all the squash and let it come to room temperature. When squash is done, toss with pesto and serve hot.
FOR THE PESTO
Snip sage leaves from stems with kitchen shears and place leaves in salad spinner. Wash and spin dry (or wash in sink and dry with paper towels). Put sage in food processor fitted with steel blade and pulse until sage is finely chopped.
Use cutting board and chef’s knife to chop garlic and pecans. (They will get chopped more in the food processor so they don’t have to be chopped too precisely.) Add pecans, garlic, salt, and parmesan to food processor and pulse until mixture is well combined but not completely pureed together. With food processor running, pour the olive oil in through feed tube as you pulse, until the oil is blended with other ingredients.
If desired, freeze in ice cube trays or small containers. Will keep in the fridge for at least a week, or for months in the freezer. When my cubes are well frozen, pop them out and seal them inside a plastic bag.
Tip: Pesto makes about 4 cups sage pesto, can be froze in ice cube trays to make 18 cubes pesto, about 3 Tablespoons each.
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