Tuesday, September 14, 2010

Week 8 Newsletter August5, 2010

There is quite an assortment this week!

We have three types of cucumbers, two types of green beans, and two types of carrots. I love all the colors that make looking at them fun and aesthetically pleasing, and they all taste great to boot!

There are two types of zucchini – costata romanesco (striped) and raven (deep solid green). There are three types of summer squash - traditional yellow crookneck which is a saffron, the yellow and green tipped is a zephyr, and a pale green oblong summer squash called cousa magda ( a Lebonese zucchini) . Finally, there are also three colors of turnips - red globe, white and purple topped.

Three-Squash Pasta and Veggie Medley

3T. olive oil

3 kinds of squash, cut into cube size

1/2 onion, small slices

4 cloves of garlic, sliced or minced

1 red pepper, cut into 1 inch squares

6 basil leaves scissor cut strips

1 carrot cut into long thin 2-inch sticks

3 T. Veggie Grill (dehydrated onions, garlic, paprika, red pepper,etc.)

Salt & Pepper to taste

1/2 cup walnut pieces

1/2 package linguine, fettucine or other spaghetti, broken into thirds before boiling

shredded parmesan cheese

In large shallow pan, heat oil; add the cubed squash, onions and garlic. Sauté for 3-4 minutes, then add carrots, basil, and red pepper. Sprinkle and mix in the veggie grill spices, and walnuts; continue cooking covered for 5 minutes or until veggies are tender but still crunchy and bright.

Add Salt & Pepper as desired.

Meanwhile, cook and drain pasta.

Serve in pasta bowls. Add 1/3 cup of veggies to pasta. Mix lightly and top off with parmesan cheese. Serve with crusty bread and green salad. Yummy.

Inside your basket this week:

· Mesclun Mix

· Provider Green Beans

· Royal Burgandy Beans

· Sugarsnax Carrots

· Purple Haze Carrots

· Straight 8 Cucumber

· Lemon Cucumber

· English Cucumber

· Broccoli

· Turnips – purple top/white

· Bright Lights Swiss Chard

· Zucchini

· Summer Squash

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