After this cooler week and given that it's the end of August, our zucchini plants are coming to an end. But the sweet peppers are kicking into high gear - so it's a great time to get in a really yummy pasta salad.
Whisk together in a small bowl:
¼ cup red wine vinegar
½ tsp sale
1/8 tsp pepper
1 clove garlic
1 T Dijon mustard
¼ cup olive oil
¼ cup fresh basil (chopped)
4 oz/125 g uncooked pasta
Cook pasta, toss with 1/3 of dressing.
2 cups fresh vegetables chopped
(zucchini, sweet peppers, cucumbers, broccoli)
3 medium tomatoes chopped
½ cup sliced olives
Add to pasta and top with remaining dressing.
½ cup fresh basil leaves
2 T fresh parsley
Cover and chill for 4-24 hours.
½ cup parmesan cheese or crumbled feta
Sprinkle on top before serving.
From Simply In Season
Season of abundance:
It's easy to feel overwhelmed by the abundance of the harvest at this point in the season. What should I eat first? What, I need to harvest cucumbers again? I need to find time to freeze my green beans for the season! But truly there is so much to be grateful for.
Here's the list from this week:
- amazing fresh corn on the cob for supper on Tuesday
- a friend veterinarian who is willing to help us with our goat herd
- crates of beautiful slicer tomatoes and melons - long anticipated
- time away at a lake last weekend with family and friends
- thankful to my parents for keeping things going last weekend
- homes for all those flower bouquets - thank you everyone!
- Denise and Brent's patient bean picking - it's quite relentless now.
- Kate and Zoë doing a bunch of dead heading in the flowers today
I'm keeping this short and sweet this week because we are attempting to head off for a few days to a lake after a morning of flower designing:) Because it's so hot this weekend my Mom will be bringing a few pails of flower bouquets to the roadside at a time, we'll have enough to last Friday and Saturday but we don't want them all sitting in the heat. So you can know when you come by they haven't been out there all day.
We are grateful to have people that can step up and water and pick those things that need daily picking (like zucchini and melons). The melons, tomatoes and eggplant are loving this hot weather. If you haven't tried our melons yet you won't be disappointed. It's one of the special things we grow and we're thrilled to be able to offer you vine-ripened melons (something you can only buy right from your farmers!) Have a great long weekend, stay safe and find some shade - or at least some water to dip in.
Highlights from this week on the farm:
- definitely the walla walla onions (just the beauty of them - and eating them fresh on tomato sandwiches) Angela
- the scent of the basil and the crispy tear of the chard Maryanne
- enjoying tomato sandwiches with Angela Paul
- a few flower highlights from Cheryl: the almost black red hedge sunflower, the Hollyhill honeydew dahlia, or the karma chocolate dahlia
- finding plump eggplant under the leaves while harvesting Roland
- picking the cosmos. I like its bitter scent and the featheriness of it's leaves Soléne
- rolling on Roland's roller :) Madeleine
- It's always about good food for me: I love exchanging ideas about what to do with all those zucchini and hearing a customer tell me she was trying kohlrabi for the first time. I hope she loved it and will be back for more this week. Denise
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