What’s in the box this week?
Standard Shares include
Valley Girl Tomatoes - Looking to preserve summer for the coming cooler months? Email us at firstname.lastname@example.org for bulk deals on these tomatoes, which are perfect for canning!
Globe Eggplant - For coal roasted eggplant: Prepare a hardwood-charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are blackened and flesh has collapsed, 10–15 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 15–20 minutes.) Transfer to a rimmed baking sheet and let cool slightly. Carefully remove skins from eggplants, leaving stems intact. Place eggplants on a wire rack set inside the same rimmed baking sheet and let stand 30 minutes to allow excess water to drain. Just before serving, split lengthwise and serve. Once you've charred them, you can drizzle these eggplants with your best extra-virgin olive oil and sprinkle with some coarse salt for a simple side.
Carmen Sweet Peppers - This Italian pepper is a bull’s horn type (corno di toro), so named for its elongated shape. The sweet flavor is present in fruits from the time they form - great for stuffing, roasting or grilling and are perfect in fresh salads, too!
Zucchini - The star of this week’s recipe!
White Onions - This variety has a nice crunch and won’t sweeten your dish as some other onions can...
Topeppo Rosso Sweet Peppers - Pimiento peppers are the familiar red stuffing found in prepared, Spanish, green olives. Originally, the pimiento was hand-cut into tiny pieces, then hand-stuffed into each olive to balance out the olive's otherwise strong, salty flavor. Despite the popularity of the combination, this production method was very costly and time-intensive.Until the early 1960s, pimentos were sliced and then stuffed into olives by hand. A company from Seville, Spain, introduced the first automatic olive-stuffing machine in 1962, and is the largest manufacturer of such equipment today. The cut pimiento is shot by a hydraulic pump into one end of each olive, simultaneously inserting the pimiento in the center while ejecting the pit out the other end. Most pimento-pushing machines are still made in Spain, despite the fact that the favorite olive insert in that country is anchovy.
Slicer Cucumbers - A few cultivars of cucumber are parthenocarpic, the blossoms creating seedless fruit without pollination. Pollination for these cultivars degrades the quality.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Zucchini, Slicer Cucumbers, Tomatoes, Fairytale Eggplant, Sweet Pepper Mix, Red Onions
Sweet peppers are long growing season and a short harvest season for us, but so worth the wait. We hope you enjoy them while they last!
Don’t forget to get your hands on peppers and tomatoes for preserving in the next couple weeks. We can conveniently deliver them with your Shares. Just email us at email@example.com to make arrangements.
Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano (Serves 6)
It’s always nice to have more zucchini recipes up one’s sleeve… especially one that involves cutting them into ribbons! Thank you to Bon Appetit for the dish idea!
2 1/2 lbs small zucchini, untrimmed
1 tsp fleur de sel or coarse kosher salt
2 garlic cloves, pressed
2 anchovy fillets, minced (about 1 tbsp)
1/2 tsp (scant) dried crushed red pepper
1 lb fettuccine
1/3 c extra-virgin olive oil plus additional for serving
3/4 c walnuts, toasted, coarsely chopped
1 c freshly grated Pecorino Romano cheese, divided
1/2 c (packed) thinly sliced fresh basil
1/4 c (packed) chopped fresh mint
Fresh zucchini flowers, thinly sliced (optional)
Place 1 zucchini on work surface. Using vegetable peeler and firmly holding zucchini by stem end, shave zucchini lengthwise into long ribbons. Discard scraps. Repeat with remaining zucchini. Place ribbons (about 10 cups total) in large colander set over large bowl; sprinkle with 1 teaspoon fleur de sel. Let stand 30 minutes. Rinse zucchini under cold running water; drain well. Spread on 2 large kitchen towels; roll up in towels to absorb excess water. Set aside.
Combine garlic, anchovy fillets, and crushed red pepper in very large serving bowl. Using pestle or wooden spoon, crush mixture until paste forms.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with garlic mixture. Add 1/3 cup oil and 1/4 cup reserved cooking liquid; toss. Add zucchini, walnuts, 1/2 cup cheese, basil, and mint; toss. Season with salt and pepper, adding more pasta cooking liquid if mixture is dry. Drizzle with additional oil. Sprinkle with zucchini flowers, if desired. Serve with remaining cheese.