At this halfway point of our 16 week Spring/Summer season, many summer varieties are just about ready. Some of week’s shares will see the season’s first eggplant, peppers, cucumbers, and okra. Tomatoes are more abundant this week with enough for all shares. Carrots, onions, and beans remain strong.
Here’s what to expect in shares this week: (may vary slightly depending on field/garden conditions)
Half Share: Eggplant or peppers, Tomatoes, Onions, Beans, Basil, Cucumbers or Squash, Carrots, Chard
Full Share: Eggplant, Peppers, Tomatoes, Onions, Beans, Basil, Cucumbers or Squash, Carrots, Chard, Cabbage, Dill, Okra or beet greens
Here’s a tasty recipe we invented this week that’s perfect for this transition from spring to summer veggies!
Summer Turkey Pasta
16 oz. Penne Pasta
4 slices bacon, diced
1 onion, diced
1 summer squash, sliced (optional)
1 lb. ground turkey
1 TBSP. Minced garlic
1 cup cherry tomatoes, halved
1/2 bunch Swiss chard, chopped
1 cup cream (more if necessary)
1/2 cup grated Parmesan
1/8 cup fresh basil, chopped
Salt and Pepper
1. Cook pasta according to package directions.
2. In a large skillet, cook bacon and onions together on medium heat about 5 minutes. Add sliced squash and cook until soft. Remove from heat and set aside in another bowl.
3. Brown turkey in skillet. Add cream, garlic, tomatoes and chard and simmer until cream is bubbly. Add Parmesan and basil and mix thoroughly.
4. Pour onion and turkey mixtures over cooked pasta. Stir well, salt and pepper to taste. Garnish with fresh basil, shredded Parmesan or red pepper flakes. Enjoy!