- Baby Arugula Box
- Rainbow Chard
- Green Beans
- Eggplant
- Pepper Medley
- Watercress Box
- Collards
- Tomatoes
- Gourmet Cucumber
- New Potatoes
- Garlic
- Rosemary
- Tarragon
- Zucchini/Squash
- Squash Blossoms
This week a recipe comes to us by one of our CSA members that includes use of the tarragon, squash blossoms, garlic and zucchini (ahem, Thank You!):
Maltagliati Pasta with Summer Vegetables: 8 oz maltagliati pasta; 3 tbs olive oil, divided, plus more for garnish; 2 leeks trimmed, cut lengthwise and sliced into half-moon shapes; salt and pepper; 4 garlic cloves, thinly sliced; ½ lb baby zucchini, thinly sliced; kernels from 2 cobs of shucked corn (approx 2cups); up to 12 squash blossoms; 2 tbs unsalted butter; 2 tbs minced fresh chives; 1 tbs minced fresh tarragon leaves; 12 fresh basil leaves torn to bite size; 2 oz ricotta salata, thinly sliced (about ½ cup), OR fresh ricotta. Boil water for pasta; cook until al dente. Heat 2 tbs olive oil in large frying pan, medium heat. “Oil shimmers”=add leeks, salt and pepper, cook until golden brown. Stir in garlic and zucchini, plus 1 tbs of oil and finish to golden brown. Stir in corn and turn off heat. Prep zucchini blossoms by twisting the pistils from the center, removing leaves at the bottom and the stem. Tear the squash blossoms into strips and stir into leek mixture. Drain pasta, reserving 1 cup of cook water. Return pasta pot to stove and add half of the pasta water with the butter. Cook at medium heat until reduced 1/3 and emulsified. Stir in pasta and zucchini until coated, using more pasta water if needed. Add herbs, taste… and serve in bowls topped with ricotta salata and drizzled olive oil. Enjoy immediately!