Hi Everyone,
This week’s tips include a few standard preparation tips. A recipe using items from this week’s
share is below.
We recommend washing all produce just before use, always.
• Genovese Basil – the standard for pesto, great in tomato sauce, a caprese salad, also
included in this week’s recipe…
• Lemon Basil – the lemony flavor and scent is amazing; use anyway you would the
Genovese basil or even mix the two together. Also nice made into a tea and enjoyed hot
or iced.
• Green Onions – included in this week’s recipe, a staple food that enhances most dishes
• Garlic bulbs, Montana Giant variety – notice how little paper and how easy to peel this
garlic is. One of the best tasting full flavored slightly spicy (but not to overpowering)
porcelain hard neck garlics. Great in raw dishes too as it is relatively mild flavored.
• Collard Greens – have you tried the Country Valley Greens recipe from our website yet?
Recipes | Country Valley Farm
• Cabbage, Green – we’ve been enjoying adding cabbage to dishes we don’t often eat it,
even shredded raw and added to a sandwich.
• Yellow and Green Summer Squash mix – included in this week’s recipe
• Cucumbers – there is nothing like a fresh and crunchy cucumber!
Country Valley Farm Simple Basil Summer Squash Recipe
• Basil – 1 bunch (you can use the Genovese or Lemon Basil or both together)
• Green Onions – 1 bunch
• Summer Squash – 2 cups chopped
• Diced Tomatoes – 1 can
• Olive Oil – 2 to 4 ounces
• Salt and Pepper – to taste
• Slice the basil into pieces about 1⁄2 inch wide, chop the onions into good size pieces (don’t
mince), slice the summer squash into coins about 1⁄2 thick. Bring a large sauce pan to a
medium heat, add oil, then add the onions and squash, cook for about 5 minutes, stirring
every minute or so, then add the tomatoes and cook for another 5 minutes, add the salt
and pepper and basil, stir, cover and remove from heat. Then serve over your favorite
pasta.