Week of August 5, 2018

Produce for this First Week of August 2018

String Bean Mix,  Lettuce,  Napa Cabbage,  Summer Squash,  Dill,  Zucchini, Cucumbers

Sauteed Zucchini with Ginger and Dill

This recipe can also be made with summer squash

1/4 cup olive oil

3 garlic cloves, halved

1 bunch baby onions, thinly sliced

1 Tbsp fresh ginger, minced

1 large zucchini, sliced 1/4 inch thick

1 bunch fresh dill, chopped

1 1/2 Tbsp pomegranate seeds, optional

sea salt

In large skillet, heat oil over moderately high heat.  Add garlic and cook 1 minute.  Add onions and cook until softened, stirring, 4 min. Add ginger and cook 2 minutes.  Add zucchini and cook until beginning to brown, 10 min.  Stir in dill and pomegranate seeds and season with salt.  Transfer to bowl and serve.

adapted from foodandwine.com

 

Sesame Soy Napa Cabbage Slaw

1 head Napa cabbage

1 summer squash, grated

2 cucumbers, grated

1/2 cup seasoned rice vinegar

1 Tbsp dark sesame oil

1 tsp ground ginger or 1 Tbsp minced fresh ginger

1 tsp garlic powder or 1 Tbsp minced fresh garlic

1/4 cup soy sauce

Cut cabbage in half lengthwise, then slice into 1/4 inch slices.  Wash.  Add cabbage, cucumber, squash to a large bowl and toss to combine.  In a smaller bowl, whisk together vinegar, sesame oil. ginger, garlic, and soy sauce.  Pour dressing over cabbage and toss well.  Let sit 30 minutes before serving.  This salad is best on day two and beyond.  Store in an airtight container in the fridge.

adapted from tablespoon.com

Next Week….Radicchio, Chard,  the first Tomatoes

 Jewel with her new filly, Zuzu

Diversity is the most basic principle of creation.  No two snowflakes, blades of grass, or people are alike.

Lynn Maria Laitala