Well folks, over the course of just one week, our Cucumber harvest has nearly tripled, so this is a great week for slicing up cukes for snacks, a refreshing salad, a batch of fridge pickles or a cool cocktail. I’m late to the party, but I discovered Tangy Loopy Cukes over the weekend. Fun to say—even more fun to make and eat! It goes without saying with the Zucchini and Summer Squash, but the cucurbit crops really love these late July days. Our coveted melon crop is a few weeks from fruition, but the first NW Melons are arriving in the meantime, so we’ll have Washington Grown Organic Galia and Watermelons in the farm stand this week as well as those famous Walchli Cantaloupes from Hermston, OR.

We’re feeling fairly lucky as we round out the month of July—we’re starting our third and likely final round of Blueberry harvest this week, and this cool interlude has kept a rotation of Cilantro from going to seed for this week. Fresh herbs are a great way to wake up the mild flavors of Cucumbers and Zucchini, and knowing that Cilantro isn’t everyone’s jam, we’re going to pick a few rounds of fresh Basil too as an option for the CSA. And with talk of Basil comes talk of Tomatoes, which are just beginning to enter the summertime conversation. We’ll have enough to include for the Large CSA Shares this week, and any remainder of our Heirlooms, Slicers and Cherry Tomatoes will be available for sale in the farm stand. They’re just getting warmed up! There’s plenty of fruit set to ripen in the greenhouse and out in the field, and I just spied a new tier of blossoms forming on the vines when I was walking by.

Thank You,
Katie

PS: Friendly Reminder—the flower garden is flourishing, so be sure to pack whatever you need to cut and take home bouquet for yourself this week!

IN THIS WEEK’S FARMSHARES:

• Cucumbers

• Zucchini/Summer Squash

• Romaine Lettuce

• Basil or Cilantro

• Tomatoes (Large Shares)

• Fresh Blueberries

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

Muffins to Cobbler: 7 Blueberry Recipes Your Family Will Love - Once Upon a Chef
Any Berry Shrub - Bon Appetit

ZUCCHINI, RICE & CHEESE GRATIN
(INSPIRED BY JULIA CHILD’S TIAN de COURGETTES au RIZ)
Smitten Kitchen

• Butter for dish

• 2 1/2 pounds (about 1 1/8 kg) zucchini

• 2 1/2 teaspoons kosher salt (I use Diamond brand, use 1 1/2 of other brands)

• 1/2 cup (90 grams) plain, uncooked white rice

• 1 medium onion, minced (about 1 cup)

• 5 tablespoons (75 ml) olive oil, divided

• 2 large cloves garlic, mashed or finely minced

• 2 tablespoons (15 grams) all-purpose flour (optional)

• 1/2 cup milk, as needed, although water or broth of your choice would work just fine [1/2 cup needed for streamlined directions, less for original]

• 2/3 cup (55 grams) grated Parmesan cheese, divided

• Salt and pepper

CONTINUE TO RECIPE

ZUCCHINI & RED LENTIL CURRY
Dishing Up the Dirt

• 1 cup white rice

• 2 Tablespoons coconut oil

• 1 medium onion, finely chopped

• 1 Tablespoon finely minced fresh ginger

• 2 cloves of garlic, peeled and finely chopped

• 1 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 3/4 teaspoon ground turmeric

• 1 teaspoon salt

• 1 jalapeño pepper, seeded and diced

• 2 cups vegetable stock

• 1 1/2 cups dried red lentils

• 2 medium sized zucchini (about 1 pound) cut into 1/4 inch thick chunks

• 1 (14 ounce) can full fat coconut milk

• 1 cup fresh cilantro, roughly chopped

• Juice from 1 lime

• optional plain grass-fed yogurt for serving
  CONTINUE TO RECIPE

SIMPLEST ZUCCHINI PARMESAN PASTA
Half-Baked Harvest

• 1 pound pasta, any cut works

• 2 tablespoons extra virgin olive oil

• 3-4 medium zucchini/yellow summer squash, shredded or chopped

• 3 cloves garlic, chopped

• 1 tablespoon chopped fresh thyme

• chili flakes

• kosher salt and black pepper

• 2 tablespoons salted butter

• 1 cup grated parmesan

• 1/2 cup grated pecorino or manchego cheese

• 1 cup fresh basil, chopped

CONTINUE TO RECIPE

LEMON RICOTTA ZUCCHINI BREAD
Jake Cohen

• 1 cup granulated sugar

• 1/2 cup vegetable oil

• 1/2 cup ricotta

• 2 teaspoons vanilla extract

• 2 teaspoons lemon zest

• 2 large eggs

• 2 cups all-purpose flour

• 1 teaspoon kosher salt

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon baking powder

• 1/2 teaspoon ground nutmeg

• 2 cups coarsely grated zucchini (don’t squeeze
  out liquid)

• 1 tablespoon turbinado sugar

CONTINUE TO RECIPE

SMASHED ZUCCHINI WITH CILANTRO, COTIJA & LIME
Eating Well

• 3 medium zucchini, trimmed and cut into 1/2-inch rounds

• 1 tablespoon extra-virgin olive oil

• 1 large clove garlic, grated

• 1 teaspoon lime zest

• 1 tablespoon lime juice

• ⅛ teaspoon salt

• ⅛ teaspoon ground pepper

• ⅛ teaspoon crushed red pepper

• ⅓ cup crumbled cotija cheese

• 2 tablespoons roughly chopped fresh cilantro

CONTINUE TO RECIPE

BASIL VINAIGRETTE
David Lebowitz

• 1/2 cup (125ml) extra-virgin olive oil

• 1 1/2 tablespoons red or white wine vinegar

• 1 tablespoon water

• 1 small shallot (25g) peeled and sliced

• 1 teaspoon Dijon mustard

• 3/4 teaspoon kosher or flaky sea salt

• 2 cups (25g) loosely packed fresh basil leaves

CONTINUE TO RECIPE

BLUEBERRY BASIL MARGARITA
The Southern Millennial

• 1/3 cup fresh blueberries, rinsed

• 1 lime, juiced

• 3-4 basil leaves, roughly chopped

• 1.5 oz blanco tequila

• .5 oz triple sec (Cointreau is my favorite)

• .5 oz honey or agave

• kosher salt and lime zest, for rim

CONTINUE TO RECIPE