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Zucchini and Ricotta Pasta

INGREDIENTS

 Extra-virgin olive oil

1 small onion, finely diced

2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)

 Salt and pepper

2 garlic cloves, minced, or 2 tablespoons chopped green garlic

1 ounce basil, about 2 cups loose leaves

1 pound ziti or other dry pasta

8 ounces ricotta, about 1 cup

 Pinch of crushed red pepper

 Zest of 1 lemon

Category: 

Zucchini and Ricotta Pasta

INGREDIENTS

 Extra-virgin olive oil

1 small onion, finely diced

2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)

 Salt and pepper

2 garlic cloves, minced, or 2 tablespoons chopped green garlic

1 ounce basil, about 2 cups loose leaves

1 pound ziti or other dry pasta

8 ounces ricotta, about 1 cup

 Pinch of crushed red pepper

 Zest of 1 lemon

Share for July 13, 2015

Onions
Summer squash
Lettuce
Green mustard (exact quote from Farmer Bill: "A lot")
Shelling peas OR snow peas
Choice of 1: garlic chives, summer savory OR upland cress

Herb share: cilantro and curley parsley

Flower share: Snapdragons

Fruit Share:
Plums - gold and purple

Category: 

Sesame-Roasted Snap Peas

I served these with dinner this week, and even my vegetable-hating husband liked them!

Sesame Roasted Snap Peas

1 pound sugar snap peas, trimmed
1 teaspoon toasted sesame oil
1/4 teaspoon sea salt
1/2 teaspoon black sesame seeds

Preheat oven to 475° F

Toss snap peas, sesame oil, and salt in a bowl. Spread in a single layer on a baking sheet.

Place in the oven and roast, turning halfway through, until snap peas are tender and lightly browned, about 10-15 minutes.

Toss with sesame seeds and serve.

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Notes From Green Thumb Farm 7/3/15

Happy July - Our crops are coming in now!  Beets - Red, Gold and Chiogga; Carrots - baby orange, red, and rainbow; fennel, two types of Radichio, red and white onions all have started to come in this week.

Still picking peas, (mostly snaps) summer squash has begun and now picking 15 types of lettuce and all sorts of herbs. - So plenty to choose from to bring in the next several weeks.

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Cilantro-Mint Chimichurri

Chimichurri is a great, easy sauce to add bright and complex flavors to many meals, meat or chicken, fish or grilled vegetables. If your Fourth of July feast needs a little extra flavor, consider this sauce, using this week's cilantro and any mint and scallions you might have left over from last week's share. You could probably also thin it out a little with extra lemon juice and olive oil to use it as a salad dressing (use up this week's lettuce too!)

Ingredients:

2 cloves garlic

1/2 c packed fresh cilantro

1/2 c packed fresh mint

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Join us for Fireworks!

MUSIC, FIREWORKS
& COMMUNITY
Astoria Park Great Lawn
7:30 - 9pm
Come and enjoy Astoria's Independence Celebration with live music from
West Point Band, a spectacular fireworks show and fellowship with your
fellow CSA and Astoria community. Arrive early with your blankets and
picnic dinner and enjoy a spectacular show you won't want to miss!
LOOK FOR SIGN "HELLGATE CSA"
30 JUNE

Strawberry Chia Muffins

Are you drowning in strawberries yet? Or, better question, do you really mind? If you're looking for something to do with some of those strawberries aside from just eating them, here's a nice and filling muffin recipe to start your day off with their sweet and sunny flavor.

Strawberry Chia Muffins

Ingredients:

2 cups flour

1 tablespoon baking powder

½ teaspoon salt

1 egg

¾ to 1 scant cup of sugar (depends on your strawberry ripeness)

1 teaspoon vanilla

⅓ cup coconut oil, melted and cooled

1½ cups diced strawberries

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