Summer Share Eleven August 1st/3rd 2023

Important information:

• It’s that time~ Winter share enrollment begins tomorrow August 1^st. We like to have membership completed by October first. The membership form is attached with details and you can sign up online now or send in your form by mail.
• This is an odd numbered distribution.
• Please return fruit boxes along with the produce boxes; thank-you!

Farm News from Jane
Cucumbers! Lots and lots of cucumbers went through the vegetable washer today. We trialed a new variety of pickling cucumber and they are doing extremely well. We have so many that we decided to share some to enjoy as “snackers” or even to try your hand at a few quick pickles. Either way they are crisp and sweet. And the second planting of summer squash is in full production. In the heat last week, they were growing so quickly but interestingly, after the two inches of rain and the cool night Saturday the yield was less than half on Sunday. No worries though, the yield was back up today. The temperature really makes a difference for plant growth. That is what is sometimes a bit frustrating when we start summer shares. If the weather stays cool in late spring the vegetables just stall or at least wait for warmer days to begin a faster rate of growth. And then comes the long hot sunshine days of June and their growth explodes! The month of August seems to turn the bend so to speak as the day length starts to shorten and with the angle of the sun changing it causes the dew to take a bit longer in the morning for the fields to dry off. But the evenings are so pleasant as long as the bugs stay away! August has two full moons and they are also super moons, meaning they are larger and brighter because of the closeness to Earth. Hopefully it will clear off by sunset and stay clear for tomorrow.
The eggplants look great this year, and they are just beginning to blossom. I am anxious to see how the new variety we are trialing does. It is called Turkish Delight and called a “wonder in the kitchen” in the seed catalog description. It is long and slender and is quick cooking with minimal seeds. It is also spineless so it doesn’t have those sharp “prickers” when harvesting. Great for us! We also have the traditional purple and white varieties. They are planted later and harvested later in the summer so they’ll be next month. We have also chosen to plant them later due to the flea beetles that like to make “lace” out of the leaves. We plan our seeding schedule to avoid pests when possible. But the “pests” we contend with now are the deer, raccoons and some woodchucks. The use of different styles of electric fences are very helpful to keep our crops safe.
And wasn’t the first of the sweet corn delicious! We had a few members let us know that it might have been the best they’ve ever had. I think it is the best variety for our soil and of course it’s been a long time since last year’s picking and eating so the anticipation and delicious “memories” help too! More corn coming…
Enjoy the full moon and your veggies, Jane

Fruit share:      Apricots      Sweet cherries

Produce:   Swiss chard   sweet Bell peppers   Burgundy beans   Tomatoes   Walla Walla onions
Summer squash   Cucumbers; slicers and pickling   Sweet corn   Carrots  

Produce tips:
– There are so many pickling cucumbers this year that we decided to share them. They can be used as “snackers” or now is the time to try your hand at a quick pickle recipe.
– Burgundy beans are an heirloom variety and although some years they seem to get “beany” quickly, this year they are beautiful. The unfortunate thing about them is that when you cook them the color fades to a khaki green. No matter how we’ve tried even fermenting them they change. So is you like then pretty ad purple eat them raw with a dip!
– The is the first picking from the second planting of Swiss chard. The leaves are smaller as the first and larger leaves were a bit battered from the weather and the insects. They’ll get bigger and improve quickly! Enjoy them as a bed for other dishes or added to a salad.
– Carrots; our apology for all the “cut in half” carrots in last week’s share. The ground was so hard that the digger wouldn’t stay in the ground.

Recipes
CUCUMBER-YOGURT SOUP
1 medium cucumber, pared, seeded, and cut in large cubes (reserve 4 paper thin slices for garnish); 1/2 tbsp minced fresh chives; 1 tbsp minced fresh mint or 1 tsp dried mint, crushed; 1/2 tsp salt; 1/2 cup plain yogurt; 1/2 tsp fresh lemon juice; 1/2 cup dairy sour cream; 1/2 clove garlic, quartered; 1/2 tbsp sugar; Minced mint or mint leaves for garnish
In blender or food processor, place all ingredients except garnish and blend until pureed. Refrigerate until well chilled. Serve with a garnish of cucumber slice on each serving, topped with additional mint. Serves 3.

GARDEN FRESH CUCUMBERS
2 tbsp vinegar; 1/2 tbsp lemon juice; 1/2 tsp celery seeds; 1 tbsp sugar; 3/4 tsp salt; 1/8 tsp pepper; 1 tbsp chopped onion; 1 ½ cup sliced peeled cucumbers (1 medium); Chopped parsley (optional)
Combine vinegar, lemon juice, celery seeds, sugar, salt, pepper and onion. Pour over cucumbers. Chill thoroughly. Serve topped with chopped parsley, if desired. Makes1 1/2 cups.

PIQUANT CUCUMBER SALAD
1 cucumber; 2 tsp white mustard seeds; salt and freshly ground black pepper; 3 Tbsps. rice vinegar or white wine vinegar; fresh chives or young dill, if available
Peel the cucumber, then cut it into quite thin slices. Layer these into a shallow dish, sprinkling the mustard seeds, some salt and a grinding of pepper between the layers. Pour the vinegar over the top. Cover the salad and leave for at least an hour, preferably longer – even overnight – for the flavors to blend. Snip over some fresh chives or dill before serving. Serves 4-6. Recipe from Vegetarian Four Seasons

POLISH DILL PICKLE
9 cups water, 4 cups white vinegar, ½ cup sugar, 2 T salt
Pack cucumbers in jar with 2 heads of dill; 2-4 pieces of garlic and a slice of hot pepper if desired. Pour brine over, seal. Cold pack in canner for 15 minutes. (The original recipe that was given to me read to place the jars in a 350⁰ oven for 15 minutes on a cookie sheet lined with paper bag).

THAI CUCUMBER SALAD
1/4 c sugar; 1 tsp salt; 1/2 c white wine vinegar; 4 small cucumbers, halved lengthwise, seeded and thinly sliced; 1 shallot, minced; 2 Tbsp cilantro leaves; 1/4 c chopped red pepper
Whisk sugar, salt and vinegar until sugar has dissolved. (If desired, heat in small saucepan to speed process; do not boil. Cool.) Pour over cucumbers; marinate 30 minutes. Garnish with red peppers and serve. Makes 4 servings

CUCUMBER AND PEPPER RELISH

1 or 2 (about 3/4 pound) dark green cucumbers; 1 small sweet pepper, any variety, very finely diced; 3 scallions, including an inch of the greens, thinly sliced; 2 tablespoons chopped dill; 1 tablespoon chopped lovage or cilantro; 1 1/2 tablespoons rice wine vinegar; sea salt and freshly ground white pepper
Score the cucumbers with the tines of a fork or a citrus zester. Cut them lengthwise into quarters, slice off the seeds, then chop the flesh into small pieces. Toss with the remaining ingredients. Taste for salt and adjust the level of acidity if needed. Let stand for 30 minutes if time allows. Use within a day or two. MAKES ABOUT 3 CUPS Recipe from Local Flavors.

MARINATED CUCUMBER SALAD

2 medium cucumbers; 1 tablespoon salt; ½ cup sugar; 3/4 cup dry cider; 1 tablespoon cider vinegar; 3 tablespoons chopped fresh dill; pinch of freshly ground black pepper; sprig of dill, to garnish
Slice the cucumbers thinly and place them in a colander, sprinkling salt between each layer. Set the colander over a bowl and let drain for 1 hour. Thoroughly rinse the cucumber slices under cold running water to remove excess salt, then pat dry on absorbent paper towels. Gently heat the sugar, cider and vinegar in a saucepan until the sugar has dissolved. Remove from the heat and let cool. Put the cucumber slices in a bowl, pour the cider mixture over them and let marinate for 2 hours. Drain the cucumber and sprinkle with the dill and pepper to taste. Mix well and transfer to a serving dish. Garnish with a sprig of dill. Chill until ready to serve. Serves 4-6 Recipe from Vegetarian the best ever recipe collection.

FREEZER BREAD AND BUTTER PICKLES (Buffalo News)
7 cups sliced cukes, 1 cup sliced onion, 2 t. salt, 2 cups white sugar, 1 cup white vinegar, 1T. celery seed, 1T. mustard seed.
Place cukes, onion and salt in non-reactive kettle or deep crock (non-metallic). Heat sugar, vinegar, celery and mustard seed until all sugar dissolves; Pour over cukes. Let stand 24 hours at room temperature. Place in freezer containers and freeze. These stay crisp thick or thin sliced.

PANZANELLA
1/2 loaf Italian bread; 1 1/2 c fresh basil leaves, cut in ½ inch strips; 2 cups tomatoes, peeled and cut into chunks; 1 sweet onion, halved and sliced; Salt and pepper, to taste; 1 Tbsp prepared pesto sauce; 1/4 c olive oil; 1/2 Tbsp balsamic vinegar
Remove crusts from bread, and cut into cubes. Place cubes in large bowl with basil, tomatoes, and onions. Sprinkle with salt and pepper. Blend pesto, oil and vinegar. Drizzle over salad ingredients. Toss. Cover tightly and refrigerate overnight. Allow to come to room temperature before serving Serves 4

SUNNY-SIDE UPS WITH PESTO AND TOMATOES
1 teaspoon olive oil; 12 cherry tomatoes, halved; 1/2 small sweet onion, finely chopped; 2 tablespoons pesto; 4 eggs; salt and pepper
Heat oil in medium-size nonstick pan over medium-high flame. Add tomatoes and onion and cook them quickly, stirring often, until tomatoes give off juice and begin to thicken slightly, about 5 minutes. Reduce heat to medium and stir in pesto. Push mixture to sides of pan, creating a “ring” of sauce. Carefully break eggs into center of pan, cover, and cook until eggs are set, 4-6 minutes. Season with salt and pepper and serve immediately. Makes 2 servings. Recipe from MACSAC

TABOULLEH
1/2 cup bulgur wheat; 2 tbs. finely chopped fresh mint; 1 cup water; 1/4 tsp. freshly ground pepper; 2 cups chopped fresh parsley, firmly packed; 2 cloves garlic, minced or pressed; 3/4 cup (about 1+1/2 lemons) fresh lemon juice; 1 small cucumber, finely chopped; 1 large tomato, finely chopped; 1 tbs. olive or canola oil; 3 red onions, finely chopped
Combine bulgur wheat and water and soak for 2 hours. In a large bowl, combine parsley, cucumber, tomato, onions, mint and pepper. Mix thoroughly. Drain bulgur and combine with vegetables and spices. Add garlic and lemon juice. Slowly stir in oil. Mix and refrigerate for at least 3 hours before serving. Servings: 6-8 Recipe from The Best 50 Garlic Recipes.

CAPRESE SKEWERS
15 small fresh mozzarella balls; 1 pint cherry or grape tomatoes; 3 tablespoons basil-flavored olive oil; salt and pepper; 1 bunch of basil; 30 short bamboo skewers or toothpicks
Halve the mozzarella balls and the tomatoes. Toss with basil oil; add salt and pepper to taste. Tear the basil into bite size leaves. Skewer a piece of mozzarella, a piece of basil, and a tomato half onto a skewer or toothpick; repeat with remaining ingredients and skewers. Arrange skewers in concentric circles on a platter. Or forget the skewers and just make a salad with said ingredients. Makes 6 appetizer serving

PRIZEWINNER GREEN BEANS WITH TOMATOES AND GARLIC
2 tablespoons extra-virgin olive oil; 1pound green beans, ends clipped, beans cut in half; 1 clove garlic, minced; 1 sprig rosemary, leaves torn off the stem; about 1/4 teaspoon red pepper flakes; 2 medium tomatoes, cut into wedges; 1/2 cup sliced onions (peeling is optional); 2 teaspoons dried oregano; salt to taste or 2 tablespoons salted butter; 1/2 teaspoon dried ground thyme
Heat olive oil in deep pan over medium heat. Add garlic and pepper flakes; sauté until fragrant. Add onions; sauté until translucent, 3-5 minutes. Add 1/4 cup water, the dried spices, and green beans. Stir, cover, and steam-cook beans until nearly done, 10-15 minutes. Stir in the rosemary and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done. Season with salt, or, if you prefer, melt salted butter over the beans before serving. This recipe won a prize in the 2002 Food for Thought Recipe Contest in Madison, Wisconsin. Makes 4 servings. Recipe from Mora Rosenbloom

FRIED PEPPERS WITH EGGS
1 large green pepper; 1 tbsp salad oil; 1/4 tsp salt; pinch of garlic salt; pinch of pepper; 1 egg; pinch of salt; 1 tbsp water
Wash pepper, cut off stem ends and remove seeds. Cut in strips. Add peppers to heated oil in skillet and cook over medium heat, stirring with a fork, until they are heated. Do not let peppers brown. Sprinkle with 1/4 tsp. salt, garlic salt and pepper. Lower heat; cover and cook 3 to 5 minutes, stirring occasionally. Uncover, increase heat to medium and cook to desired tenderness. For best flavor, do not overcook. Beat eggs, pinch of salt and water together slightly. Pour over peppers in skillet; do not stir mixture until eggs start to set; then, with fork or spatula, move mixture to allow all liquid to set. Do not let eggs overcook. Turn onto warm platter.

STUFFED PEPPER CASSEROLE
1 lb. extra-lean (at least 90%) ground beef, ½ cup diced yellow onion, 3 cloves garlic, finely chopped, 2cups diced bell peppers, ½ teaspoon salt, ¼ teaspoon pepper, 1 can (14.5 oz) diced tomatoes, undrained, 2 cups beef broth, 1 can (8 oz) tomato sauce, 1 tablespoon soy sauce, 1 teaspoon Italian seasoning, 1 C uncooked white basmati rice, 1 ½ cups shredded Cheddar cheese, or Cheddar blend (6 oz)
In 4-quart saucepan, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, breaking into small pieces as beef browns. Add bell peppers, salt and pepper. Cook 5 to 7 minutes longer or until peppers have started to soften. (If you didn’t use extra-lean beef, drain off some of the fat at this point.) Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling. Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender. Remove from heat; sprinkle with shredded cheese. Recipe from Bettycrocker.com

BURGUNDY BEAN BOWL
3/4 cup burgundy beans, washed and ends snapped, and cut into 1-inch pieces, 1/2 medium onion, diced, 2 cloves garlic, minced, 2 tablespoons olive oil, plus a bit for drizzling, 4 ounces tempeh, cut in small cubes, 3/4 cup lettuce, chopped, 1 teaspoon balsamic vinegar, salt and pepper to taste
Heat oil in a skillet over medium heat. Add onion and saute, stirring occasionally, about five minutes. Clear a space in the center and add beans. Saute 3-5 minutes until beans have started turning green. Add tempeh and garlic and stir occasionally. Place lettuce in a bowl and drizzle with a little olive oil and vinegar. Sprinkle a little salt and pepper on top and toss to coat. When tempeh is nice and brown and beans are bright green, add a few tablespoons of water to deglaze the pan. Sprinkle contents of pan with salt and pepper. Serve nestled on top of prepared lettuce. Serves 1 for lunch or 2 as a side dish Recipe from https://centerstagewellness.com

QUICK AND EASY PURPLE GREEN BEANS
6 cups green beans, 2 tbsp. olive oil, 1/3 cup water, 1/2 tsp salt, 1/4 tsp fresh ground black pepper
Wash your beans then snap the ends off of all the beans. You are taking off about 1/4-1/2 inch. depending on how long the skinny tales are. Discard the ends. Heat the olive oil and water a heavy bottom, large pan or Dutch oven over medium heat. When the oil is hot, add the green beans. Stir to coat. Let them sit for 5 minutes or so. You should start to hear them pop. When you hear some popping, stir, then cover the pot and let them cook for 5-7 more minutes. Uncover, check doneness (the longer they cook, they less crisp they are). Sprinkle with the salt and pepper. Serve warm and try not to eat all of them as you bring them to the table. Recipe form iheartvegetables.com

WEST COAST GREEN BEANS
4 c. fresh green beans; 1/4 c. butter or margarine; 3/4 c. minced onion; 1/4 c. minced celery; 1 clove garlic, minced; 1/4 c. snipped parsley; 1/4 tsp. rosemary leaves 1/4 tsp. basil leaves; 3/4 tsp. salt
Wash beans and remove ends. Cut crosswise in thin, slanted slices. Cook, covered, in ~” boiling salted water about 15 minutes, or until tender crisp; drain. Meanwhile, melt butter in saucepan; add onion, celery and garlic; cook 5 minutes. Add remaining ingredients; cover and simmer 10 minutes. Add to beans and toss well.

SUPER GREEN BEANS
4 c. fresh green beans; 2 T. butter or bacon drippings; 1/2 tsp. salt; 2 tsp chives; 1/4 c. boiling water; 1/4 c. light cream; 1/8 tsp. pepper

Select tender green beans that snap easily. Wash, trim off ends and remove any strings. Place in bundles on cutting board and cut in 1″ pieces. Heat butter in electric skillet or heavy saucepan with tight-fitting lid; add beans, salt, basil and boiling water. Cover; cook on high heat until steam is produced, then turn as low as possible and cook 25 to 30 minutes, shaking pan occasionally and watching at the last to be sure beans do not burn (they should be barely tender). • Add cream and pepper; serve at once. Makes about 4 servings.

WAVE’S RAVE SWEET CORN RISOTTO
4 ears sweet com; 2 tablespoons olive oil; 1/4 cup diced onion; 1/4 cup diced pepper; 2 teaspoons minced garlic; 1/2 cup Arborio rice; 1/3 cup grated Parmesan cheese; salt and pepper
Cut kernels off com cobs. Place cobs in a heavy saucepan with 6 cups water; bring to simmer and cook cobs 20-25 minutes. Strain; return water to pan. Add com kernels; return to simmer. After 2 minutes, remove half the kernels and set them aside. Continue cooking remaining kernels until tender, about 10 minutes. Puree water-com mixture in a blender, and then strain it through a fine-meshed sieve. Heat oil in the same pan. Add onion, sweet pepper, garlic, and rice; sauté 1 minute. Reduce heat to low; add pureed mixture 1 cup at a time, stirring constantly, until absorbed. Continue to add pureed mixture only until rice is barely tender-you may or may not need to add all of it. Add reserved com, Parmesan, and salt and pepper to taste, stirring until cheese melts. Serve immediately.
Makes 4-6 small servings. Recipe from Chef Wove Kasprzak, The Dining Room at Monticello

COLORFUL CORN
1/4 cup butter; 3 cup corn, cut from cob; 1/2 cup chopped green pepper; ½ cup chopped pimiento; 1/2 cup sliced stuffed green olives; 1/4 cup chopped parsley; 2 tbsp chopped onion; 1/4 cup flour; 1 tsp salt; 1/2 tsp pepper; 2 cup milk; 3 eggs, slightly beaten; 1 cup shredded cheese
Melt butter in skillet. Add corn, green pepper, pimiento, olives, parsley and onion. Cook 2 minutes, stirring. Cover and simmer over low heat 10 minutes. Blend in flour, salt and pepper. Add milk and cook, stirring, until thickened. Gradually stir hot vegetable mixture into eggs. Stir in cheese. Turn into greased 2-qt. casserole. Set casserole in pan of water and bake in moderate oven (350°) 45 to 50 minutes, or until set. Makes 8 servings.

BAKED CORN WITH ONIONS
4 cups fresh corn kernels; 2 cups thinly sliced onions; 1 teaspoon curry powder; salt and pepper to taste; 1/4 lb. (1 stick) butter; l/2 cup heavy cream
Alternate corn and onions in layers in a buttered baking dish. Sprinkle with curry powder and salt and pepper. Cut butter in slices over the top. Pour on cream. Bake at 375 for 35-45 minutes, or until top is browned.
Serves 4-6.

MEXICAN GRILLED CORN
2 tbsp low-fat mayonnaise; 2 tbsp nonfat plain yogurt; 11/2 teaspoon chili powder; 4 ears corn, husked; 4 tablespoons finely shredded Parmesan cheese; 1 lime, quartered
Preheat grill to medium-high. Combine mayonnaise, yogurt and chili powder in a small bowl. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Parmesan. Serve with lime wedges. Makes 4 servings.

SWISS CHARD SOUP
1/4 lb. fresh mushrooms, sliced (approximately 1 ½ cups); 1 tablespoon butter; 1 tablespoon oil; 2 tablespoons whole wheat flour; 1 1/2 cups chicken stock; salt; pepper to taste; 2 cups milk; 4 to 5 cups fresh Swiss chard, leaves and ribs
Sauté mushrooms in butter and oil for 5 minutes. Add flour and stir until flour is evenly distributed, then add chicken stock, salt and pepper, and milk. Cook slowly, stirring constantly, until mixture is slightly thickened. Add Swiss chard and simmer for 15 minutes. Yield: approximately 4 cups

SWISS CHARD WITH RAISINS
1 # fresh Swiss chard, rinsed, stems removed, and leaves chopped (10 cups); 1/4 cup water; l/4 cup apple juice; 2-4 T golden raisins
In large, deep skillet, combine the chard and water (if the greens don’t all fit, let some cook down then add the rest). Cover and cook, stirring and turning occasionally with 2 spoons, until the leaves are just wilted and most of the liquid is evaporated, 4 to 5 minutes. Stir in the apple juice and raisins. Cook, uncovered, stirring often, until the apple juice is almost evaporated, 2 to 3 minutes. Serve hot.
Serves 4. Recipe from The Big Book of Vegetarian.

SWISS CHARD AND CHICK PEA SOUP
3 carrots, 2 stalks celery, 1C diced red onion, 1 sprig rosemary leaves removed and chopped, 1+½ T crushed garlic, 6 C vegetable stock, 2 C chopped tomatoes, 1 can chick peas; drained and rinsed, 1 bunch Swiss chard, stems removed and greens roughly chopped (reserve the stems for another use), salt and pepper
Combine carrots, celery, red onion, rosemary, garlic, and stock in a saucepan. Bring to a low boil and cook about 10 minutes. Add tomatoes, chick peas, and chard. Simmer another 15 minutes. Season with salt and pepper to taste. Makes 6 servings; recipe from MACSAC cookbook

 

CARROT DILL SOUP
3 tablespoons butter; 1 1/2 pounds carrots, peeled and sliced; 1/2 cup chopped onion; 6 cups chicken or vegetable stock; 1 bay leaf; 1 teaspoon sugar; 1/2 teaspoon freshly grated or ground nutmeg; 1 tablespoon chopped dill, or more to taste; salt and pepper to taste
Sauté carrots and onions in butter over medium flame. Add chicken broth, bay leaf, sugar, and nutmeg. Cover; cook until carrots are soft, about 20 minutes. Remove bay leaf. Add dill and puree mixture.
Makes 6 servings Recipe from MACSAC Serves 6; Recipe from Eating Well in Season

CARROT SALAD
1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped flat-leaf Italian parsley, 1 teaspoon, Dijon mustard, 1 teaspoon salt, 1/2 teaspoon sugar, 1 bag (10 ounces) shredded carrots, 1/2 cup dried cranberries, 1 small red onion, chopped, 1/2 cup slivered almonds, toasted
Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.
Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight. Recipe courtesy Family Circle Magazine

QUICK PICKLED CARROTS
2 C water, 2 C cider vinegar, ½ C sugar (more or less to desired sweetness), 1/2t salt, 1 T mixed pickling spices 2+1/4# carrots, peeled and cut into desired sizes for container
Place all ingredients except carrots in a medium sized pot and bring to a boil. Simmer for 15 minutes. Prepare carrots and add to a pot of boiling water. Cook for 5 minutes until slightly softened. Drain carrots and place in prepared brine. Let mixture cool to room temperature. Place in jars or desired containers.
Makes approximately 2 quarts.

PESTO- TOPPED GRILLED SUMMER SQUASH
1/2 cup chopped fresh basil; 1/4 cup toasted pine nuts; 1 tablespoon extra-virgin olive oil; 1 tablespoon grated Parmesan cheese; 1 clove garlic, minced; 2 teaspoons lemon juice; 1/4 teaspoon salt; 2 medium summer squash (about 1 pound), sliced diagonally 1/4 inch thick; Canola or olive oil cooking spray
Preheat grill to medium-high. Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl. Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto. Makes 4 servings.

ROASTED SQUASH
2 small summer squash; 1 ½ cups onion, sliced; 1 tbsp olive oil; 1 tbsp chopped fresh rosemary plus more to garnish; 1+1/4 tsp salt; 11/4 tsp freshly ground pepper; 11/4 cup thinly sliced garlic
Preheat oven to 450°F. Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced onion, oil, rosemary, salt and pepper in a large bowl. Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in extra rosemary and serve. Makes 4 servings, about 2/3 cup each. Adapted from Eating Well magazine.

COLD ZUCCHINI AND SUMMER SQUASH SOUP ADAPTED FROM BON APPETIT
2-3 tbsp olive oil and maybe some butter, 1 medium onion, sliced or chopped 2 garlic cloves, sliced or crushed, your choice, 6-9 medium zucchini or summer squash, or a mix, 4 cups broth, sour cream, for garnish
*You’ll need a blender or an immersion blender for this. Because you will be blending everything smooth, it doesn’t matter how well you slice or chop the vegetables—great, right? But large chunks still probably aren’t a good idea because that will affect cooking time. What I’m saying is: do a mediocre job at chopping, but not a sloppy one. In a large pot over medium heat, cook the onions and garlic in the olive oil and/or butter until they’re brown. It sounds pretentious but, if you are patient and cook the onion until it’s really brown and delicious, that taste will infiltrate the rest of your soup and it’s totally worth the extra time. Add zucchini and summer squash, toss with the onions. Add the broth and bring to a boil. Once boiling, cover, lower heat to a simmer, and cook 10 minutes, until zucchini is tender.
Let cool to lukewarm and blend. Serve lukewarm or cold. Garnish with sour cream—it’s kind of great because the soup is somehow, mysteriously, creamy and the sour cream adds a nice tanginess.

SHAVED SUMMER SQUASH SALAD
Roast 3 T. whole almonds and coarsely crush. Meanwhile, trim the ends off 1 lb. summer squash (a mix of green and yellow). Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl. In a small bowl, whisk together 2 ½ ^T. extra-virgin olive oil, 2T. fresh lemon juice, 1 minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with crushed almonds. Serves 4. Recipe from Bon appétit magazine.

ZUCCHINI SALAD WITH TOMATOES AND FETA
2 medium zucchini thinly sliced, 1 C cherry tomatoes halved, zest of one lemon, juice from one lemon 3 T 1 T extra virgin olive oil extra for drizzling, 2 z. feta cheese crumbled, Salt and pepper to taste, 10 basil leaves rolled and sliced
Use a sharp knife to slice the zucchini super thin. If you have a mandoline, you can use that. Add sliced zucchini to a large bowl and toss in sliced tomatoes, lemon juice, extra virgin olive oil, feta cheese, salt and pepper. Gently mix together. Finish with lemon zest, fresh basil and an extra drizzle of extra virgin olive oil. Serve and enjoy! *The smaller the zucchini the better.  This salad is best with super fresh, in season zucchini that is nice and tender. Recipe from cleananddelicious.com

GREEK SUMMER-SQUASH GRILLED PIZZA
1 lb. whole-wheat pizza dough, ½ cup roasted red pepper hummus, 2 cups thinly sliced summer squash,
1 cup crumbled feta cheese ½ cup slivered fresh basil, Ground pepper for garnish
Preheat grill to medium-high. Roll dough into a 12-inch oval on a lightly floured surface. Transfer to a lightly floured large baking sheet. Bring the dough, hummus, squash and feta to the grill. Oil the grill rack. Transfer the crust to the grill. Close the lid and cook until puffed and lightly browned, 1 to 2 minutes. Using tongs, turn the crust over. Spread the crust with the hummus and top with the squash and the feta. Close the lid and cook until the cheese is melted and the crust is lightly browned on the bottom, 2 to 3 minutes more. Return the pizza to the baking sheet. Top with basil and pepper, if desired. Recipe from Eatingwell.com

APRICOT CRUMB PIE
1 9-inch pie crust
Filling: 2 3/4 cups cooked fresh, frozen, or dried apricots; 2 eggs; 3 tablespoons warmed honey; 1/8 teaspoon salt; 1 tablespoon lemon juice; 1/2 cup cooking liquid from apricots (or orange juice); dash of nutmeg
Crumbs: 1/4 cup whole wheat flour; 1/2 teaspoon cinnamon; 2 tablespoons soft butter; 1 tablespoon honey
Preheat oven to 450 F. Arrange cooked, drained apricots in pie shell. In a small bowl, beat eggs, add honey, salt, lemon juice, fruit liquid, and nutmeg. Pour mixture over apricots. Blend flour, cinnamon, and butter into crumbs. Add honey. Sprinkle over filling in pie shell and bake in preheated oven for 10 minutes. Reduce heat to 3500 F. and bake 20 to 30 minutes longer, or until set in center. If using fresh apricots for this pie, cook only 3 to 5 minutes; frozen, about 7 minutes; and dried, about 15 minutes. Drain and reserve the liquid. Yield: 1 9-inch pie Recipe from Naturally Delicious Desserts and Snacks.

APRICOT-CHERRY CRISP
2 1/2 pounds ripe apricots; 1 pound sweet cherries or pie cherries; 2 tablespoons sugar; l 1/2 tablespoons minute tapioca; 1/8 teaspoon almond extract
THE CRISP TOPPING: 6 tablespoons unsalted butter, cut into small chunks; 3/4 cup light brown sugar, loosely packed; 2/3 cup all-purpose flour; 1/2 cup rolled oats or finely chopped almonds; 1/4 teaspoon sea salt; 1/2 teaspoon freshly grated nutmeg; 1 teaspoon ground cinnamon, optional
Preheat the oven to 375°F. Lightly butter a 2 1/2-quart gratin dish. Pit the apricots and cherries, then toss them with the sugar, tapioca and almond extract. Lay the fruit in the prepared dish. Make the topping. Using your fingers or the paddle attachment of a mixer, work the butter with the rest of the ingredients until the texture is coarse and crumbly. Pat the topping over the fruit. Set the dish on a baking pan to catch the juices and bake until the top is browned and the juices have thickened around the edge, about 45 minutes. Serve warm with vanilla or honey ice cream. Serves 6-8 Recipe from Local Flavors.

APRICOT CRUSH
1+1/2 pounds apricots; 1/2 cup orange juice; 1/2 cup sugar
Blanch apricots in boiling water. Peel and de-stone. Place in blender with l/2 cup water. Process until almost smooth. Combine with orange juice and sugar in medium saucepan. Simmer over low heat, stirring frequently, until mixture thickens. Cool. Serve as ice-cream, shortcake, yam, or sweet-potato topping; as ham, fowl, or pork glaze; mixed into cold fruit salads; or as cake filling. Recipe from The Fruit and Vegetable Stand.

ARBORIO RICE PUDDING WITH FRESH CHERRIES
4 cups milk; 1/3 cup Arborio rice; 1 large egg; l/3 cup sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1 lb. fresh cherries, stemmed and pitted
In a medium saucepan over medium-low heat, warm the milk. Stir in the rice. In a small bowl, whisk together the egg, sugar, vanilla, and cinnamon. Stir the egg mixture into the milk and rice until well blended. Bring to a simmer and cook, stirring almost constantly, until the mixture thickens, about 30 minutes. Stir in the cherries. Remove from the heat and let cool. Spoon the mixture into 6 custard cups and cool completely. Serve at room temperature or chilled. Serves 6 Recipe from The Big Book of Vegetarian.

CHERRY-ALMOND LOAF CAKE
1 C blanched almonds; 1 C plus 2 T all-purpose flour; 1 tsp baking powder; 1/2 tsp sea salt; 1/2 C (1 stick) unsalted butter, at room temperature; 3/4 C plus 1 tsp sugar 3 eggs, at room temperature; 1/4 tsp almond extract; 1/2 tsp vanilla extract; 2 1/2 C pitted cherries; confectioners’ sugar
Preheat the oven to 375°F. Butter and flour a 5×8-inch loaf pan. Coarsely chop the almonds in a food processor. Remove 1.4 cup and set it aside. Add the flour, baking powder, and salt to the remaining almonds and process until the mixture is smooth. Transfer to a bowl. Cream the butter with the 3/4 cup sugar in the food processor, then add the eggs one at a time, incorporating each one fully as you go. Add the flavorings, then half the flour-almond mixture. Pulse several times to incorporate. Add the remainder and pulse until smooth. Scrape into the prepared pan and cover with the cherries. Mix the reserved almonds with the teaspoon of sugar and sprinkle over the top of the cake. Bake the cake for 1 hour and 10 minutes or until a tester comes out clean. Let cool in the pan, then turn it out and transfer to a cake plate. Dust with confectioners’ sugar just before serving. Serves 8 Recipe from Local Flavors.