Walking through the fields this Sunday, it was a joy to come to the strip of phacelia that we planted in the middle of the melon patch this year. It was abuzz with all types of bees and insects. I hope to plant even more flowers in the field next year if I can find room. The flower garden is also a haven for insects and birds!
We have been dog sitting my brother’s dog, Patty, for the last week so I have been taking short morning walks with both dogs most mornings. It has been lovely to be outside in the calm of the morning before the sun is up, seeing where the fog has settled, and all the animals just waking up.
We are planting fall broccoli, cabbage, cauliflower, and brussel sprouts this week. The summer crops enjoyed the heat of the weekend and are growing rapidly. We hope to be eating more of them soon!
This week’s pick list:
Parsley, Basil, Cilantro, Dill
Revolution Bread and Filigreen Farm Blueberries available!
Pasta with Zucchini Cream, from 101cookbooks.com
8 ounces dried pasta
3-4 medium zucchini (2 lbs), washed
2 tablespoons extra virgin olive oil
6-8 medium cloves garlic, grated on microplane
1/2 teaspoon fine grain sea salt
1 1/2 cups grated Parmesan or pecorino cheese
1 cup basil, thinly sliced
toasted almond slices
Bring a large pot of water to a boil. Salt the water well, and boil pasta per package instructions. Drain, reserving some pasta water, and set aside.
In the meantime, slice the zucchini in half lengthwise and use a spoon to remove most of the seeds. Cut into 1/4-inch pieces. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, a minute or so. Stir in the chopped zucchini and 1 1/3 cups water, cover, and simmer until the zucchini absorbs most of the water and softens, roughly 8-10 minutes. Remove from heat, and carefully, with a fork or (even better) a potato masher, smash the zucchini until creamy.