June 8

Tomten Farm

  • Summer squash
  • Red Butter lettuce
  • Red Russian kale

Victory Farm

  • Squash blossoms

Tricycle Gardens

  • Mixed herb bunches


  • Sugar Snap peas
  • Strawberries


from BlueApron.com

2-3 Squash Blossoms
1 Lemon
½ Pound Baby Zucchini
¼ Cup Rice Flour
2 Tablespoons Butter
⅓ Cup Grated Pecorino Cheese
10 Ounces Fresh Gnocchi

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Remove the stems and stamens of the squash blossoms; roughly chop 2 of the flowers, leave the remaining 2 whole. Using a peeler, remove the yellow rind of the lemon; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Trim off and discard the tops and bottoms of the zucchini; halve each once lengthwise and once crosswise to create quarters. In a medium bowl, combine the rice flour and ⅓ cup of water to create a batter.

In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until very hot. Once hot enough that a drop of batter sizzles immediately when added to the pan, coat the whole squash blossoms in the batter, allowing any excess to drip off. Carefully add the coated squash blossoms to the pan and cook 1 to 2 minutes per side, or until crispy. Transfer to a paper towel-lined plate and immediately season with salt. Set aside as you continue cooking. Carefully discard the oil. Wipe out the pan.

In the same pan used to fry the squash blossoms, melt the butter on medium. Continue cooking until the butter foams. Once the foam subsides, swirl the butter around the pan over the heat for 2 to 3 minutes, or until it turns golden brown and smells nutty. (Be watchful, as the butter can burn easily.) Add the chopped squash blossoms and lemon zest and cook, stirring frequently, 5 to 10 seconds, or until thoroughly coated.

Add all but a pinch of the Pecorino cheese and ¼ cup reserved pasta water and stir until well combined. (If desired, add up to an additional ¼ cup of reserved pasta water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. To plate your dish, divide the gnocchi between 2 dishes and top each with a fried squash blossom. Garnish with the remaining Pecorino cheese and lemon wedges. Enjoy!


from NYTcooking.com


¾ cup canola oil
½ cup peeled, chopped ginger
¼ cup miso paste
½ cup rice vinegar, or as needed
 Finely grated zest and juice of 2 lemons or limes
¼ cup sugar, or as needed
 Coarse salt and black pepper

2 tablespoons sugar
4 dried apricots
1 medium bunch kale (Tuscan, red Russian, Winterbor or lacinato), coarse stems removed and discarded, roughly chopped
2 cups sugar snap peas, stemmed
4 ounces feta cheese, crumbled
¼ cup almonds, toasted and coarsely chopped
2 tablespoons chopped fresh mint leaves, or as needed

Make the dressing: In a blender or food processor, combine the oil, ginger, miso, 1/2 cup vinegar, lemon or lime zest and juice, and sugar. Process for about 30 seconds to form a creamy emulsion. Season with salt and pepper to taste, and add vinegar if needed.
Make the salad: In a small saucepan over medium-low heat, combine the sugar with 1/4 cup water. Add the dried apricots and poach just until rehydrated, 2 to 3 minutes, then remove from heat.
In a serving bowl, combine the kale, snap peas and feta. Add salad dressing to taste, and toss well. Sprinkle with almonds and garnish with poached apricots. Sprinkle with mint and serve