June 22

Victory Farm

  • Spring onion
  • Papalo
  • Pickling Cucumbers
  • Curly Red Kale/Russian Kale mixed bunch

Origins Farm

  • Baby Zucchini

Tricycle Gardens

  • Dill


  • Blueberries


From Dishingupthedirt.com (modified for papalo)

Roasted Summer Squash Pasta + Papalo-Lime Pesto

Serves 4

For the pasta:

  • 8 ounces fusilli or spiral pasta
  • 8-9 baby zucchini sliced into 1/4 inch rounds
  • 2 Tablespoons olive oil
  • Sea salt and pepper
  • 1/4 cup pine nuts
  • 1 small avocado, diced
  • Pinch of crushed red pepper flakes
  • Papalo for garnish

For the Pesto:

  • Papalo, tough stems removed
  • 1/4 cup walnuts
  • 3 cloves of garlic
  • 1/8 teaspoon crushed red pepper flakes
  • 2 Tablespoons fresh lime juice
  • 1/4 cup extra virgin olive oil + more to thin
  • fine sea salt and pepper to taste
  1. Preheat the oven to 425 degrees. In a medium-sized bowl toss zucchini with olive oil, salt, pepper and crushed red pepper flakes. Place on a prepared baking sheet and roast in the oven until lightly browned on all sides. About 8 minutes per side. Check squash often to make sure it doesn’t burn.
  2. Meanwhile, cook pasta according to specific brands directions. Reserve 1/2 cup of the pasta water.
  3. While pasta and squash cook prepare your pesto. Place all the ingredients for the pesto, minus the olive oil, in a food processor or blender. Process until the veggies are finely chopped. With the motor running slowly add the olive oil. Process until smooth. Add more oil or water if the pesto is too thick. Taste test and adjust seasonings as needed.
  4. Once pasta is fully cooked, drain and toss in the roasted squash and pesto. Toss until well combined. Add 1/2 cup of cooking pasta water if necessary. Season to taste with salt, pepper and crushed red pepper flakes.
  5. Serve with chopped avocado, pine nuts and additional papalo.

From The Food Network.com (Rachael Ray)

Quick Dill Pickles

Serves 2


1 small spring onion OR 1/2 large spring onion, thinly sliced
1/4 cup white vinegar, eyeball it
1 rounded teaspoons sugar
1/2 teaspoon mustard seed
1/2 teaspoon salt
1 small clove cracked garlic
1 tablespoons fresh dill leaves, chopped or snipped
1 bay leaf
2 pickling cucumbers, cut into 1-inch slices on an angle

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, onion and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.