This week's box contains:
- Padron Peppers
- Bianco di Maggio Onions
- Red Chard
- Cantaloupe Melons
- Summer Squash
- Romaine Lettuce Hearts (traded for more turnips)
- Baby White Turnips
Half of the tomatoes and all of the Bianco di Maggio onions were roasted, then blended to make the roasted tomato sauce served over fresh fettucine pictured above. Salt matters in this dish (ok, well, always) and we opted for Maldon Sea Salt. The fettucine was made from the dough left over from the zucchini ravioli we made today for future use. I found a recipe for Shredded Zucchini with Garlic and Herbs in The Complete Italian Vegetarian Cookbook by Jack Bishop, which we used as the ravioli filling. An adapted version of this recipe is included below. We plan to serve these with a simple sauce, likely an aglio e olio.
Shredded Zucchini with Garlic and HerbsThe Padron peppers were eaten out of hand after a quick saute in olive oil and a hearty sprinkle of salt. The cantaloupe will end up as popsicles and the chard as a foundational ingredient in Meyer Lemon Risotto. The turnips will hold, along with some potatoes from last week, perhaps for roasting.
2.5 pounds zucchini, shredded
3 tablespoons extra-virgin olive oil
6 small garlic cloves, finely chopped
1/2 cup onion, diced
3 tablespoons basil, finely chopped
Shred the zucchini using the large holes on a box grater or in a food processor. Toss with salt and place in a colander to drain. Heat the oil in a large skillet and saute the onions till translucent; add garlic and stir till fragrant. One handful at a time, squeeze the extra liquid out of the zucchini and add to the onions and garlic. Cook the zucchini, stirring frequently, till relatively dry. Set aside to cool
For the ravioli, follow the recipe and instructions here. We froze the ravioli on quarter sheet pans well dusted with flour. For service, bring a pot of water to boil and cook till the ravioli floats, 5-7 minutes. Drain well and toss with the sauce of your choice.