CSA Delivery 6, July 12, 2010.
This week’s share will include assorted summer squashes, slicing cucumbers, Rainbow chard, Dinosaur kale, scallions, white turnips or kohlrabi, bunched baby lettuces and, perhaps, a tomato or a couple of peppers, both of which are just getting started here (and I’m happy to report that both look really good). So far, the growing season has been very dry, and that has kept any squash diseases in check. The squashes have also benefitted from this heat wave, producing some good yields. The weather has been less kind to our lettuces. Although the crop looks pretty, this month’s hot, dry weather has made it a bit bitter. Be sure to add cucumbers, scallions and a good dressing to your salad. These may be the last of our scallions. The earliest of our onions is a white cipollini called ‘Bianca,’ and we expect to begin sending them next week or the week after. Next week we’ll send more cucumbers and squashes, more greens, and whatever tomatoes become available. Corn and beans are just around the corner.
Have a great week,
PASTA WITH MINTED PATTYPAN SQUASH
1 lb. farfalle pasta; 3 tbs. extra-virgin olive oil; 1 ¾ lb. small pattypan squash, quartered; 1 tbs. fresh lemon juice, plus 1 tsp. grated peel; ½ onion, chopped; 3 cloves garlic, finely chopped; ¾ cup finely chopped fresh mint; ¾ cup grated parmesan cheese; salt and pepper
Cook the pasta in a pot of boiling, salted water until al dente, then drain, reserving 1/3 cup of the cooking water. Meanwhile, in a large skillet, heat 2 tbs. olive oil over high heat. Working in 2 batches, add the squash and cook, turning occasionally, until browned, about 5 minutes. Transfer to a large bowl and stir in the lemon juice. Lower the heat to medium-high, add the remaining 1 tbs, olive oil to the skillet. Add the onion and cook, stirring, until softened, about 3 minutes. Stir in the garlic, lemon peel, and reserved pasta cooking water. Add the pasta to the squash mixture. Toss in the mint and cheese, and season with salt and pepper.