Food In Many Forms

This week's share: - Eggplant - Yellow squash - Hot peppers - Potatoes - Heirloom tomatoes - Baby tomatoes - Cantaloupe - Beets - Cucumbers - Garlic Until today, I had only managed to cut up the cantaloupe from the share this week. I could smell it ripening on the counter. So I needed an easy way to use up a few different vegetables today and came up with a pasta primavera. Every vegetable, apart from the additional small peppers, came from the farm share. Epicurious adds lemon zest, pine nuts, and crushed red pepper, which might some good ideas for next time. Farfalle Primavera INGREDIENTS 1 purple pepper, thinly sliced 2-3 small red & orange peppers 1/2 white onion, thinly sliced 1/2 large yellow squash, thinly sliced 1 cup baby tomatoes, halved 2 small carrots, peeled and sliced 1/4 cup fresh basil 4-5 cloves garlic, crushed 8 oz farfalle pasta 1/4 cup grated Parmesan 2 Tbsp Olive oil Salt & pepper DIRECTIONS 1. Cook the pasta per package instructions, drain, and set as...

I took a week off for my friend's wedding, but I am back in the kitchen this week, prepping foods from my farm share. Our half of the share included: - Cucumber - Salad turnips - Fennel - Yellow squash - Zucchini - Carrots - Pointed Cabbage - Broccoli - Salad greens - Herbs We still had greens left over, so the first thing I did was prep the cucumber, turnips and carrots for a salad. We have used those cut up veggies for multiple salads this week. The yellow squash and basil we sliced up and put on 2 different pizzas - 1 with red sauce, 1 with pesto. The broccoli will probably be frozen for later, and the zucchini will end up in a fried rice. The fennel was my biggest question mark this week. I went to Martha Stewart to tell me how to use this uncommon vegetable, and she had a roasted tomato, fennel, and basil relish. Initially, I wanted to cut the recipe in half because it makes 3 cups, but I also wanted to use up all the fennel, so I left the quantities as they we...