Mini Share– Swiss Chard, Shelling Peas, Zucchini, Yellow Summer Squash, Cucumber, Mini Romaine Lettuce, Fresh Garlic, Shallot, Thyme & a few Cherry Tomatoes (if I were to guess about a half a pint).
Full Share– Swiss Chard, Kohlrabi, Shelling Peas, Zucchini, Yellow Summer Squash, Cucumbers, Red Leaf Lettuce, Summer Crisp Lettuce, Fresh Garlic, Shallot, Thyme, Cherry Tomatoes & maybe some saladette tomatoes.
Zucchini Mushroom Pasta
1 pound spaghetti
1 pound mushrooms, sliced
2 zucchini, sliced and quartered
2/3 cup peas
2 cloves garlic, thinly sliced
2 sprigs thyme
salt and black pepper, to taste
1/3 cup grated Parmesan
1/4 cup heavy cream or milk(expect a thinner sauce if using milk)
4 1/2 cups of water or broth
(this recipe makes a lot of pasta and can be successfully halved more water may be needed)
In a large pot over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and water. Season with salt and pepper, to taste. Bring to a boil. Reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream. Serve immediately.
Sauteed Swiss Chard
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1 bunch swiss chard, stems and center ribs cut out and chopped , leaves
coarsely chopped separately
1/2 cup dry white wine
1 tablespoon lemon juice
2 tablespoons freshly grated parmesan cheese
salt to taste
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.