August 31


  • Yellow Nectarines

Tricycle Gardens:

  • Basil


  • Italian zucchini
  • Summer radishes
  • French sorrel
  • Juliet tomatoes

From The Curious Pear (Sept. 2015) care of

Rosie Birkett's Tomatoes with Ricotta, Hazelnuts, and Salsa Verde

Serves 4 for appetizer OR 2 for side/main dish


For the salad:

Juliet tomatoes

2 teaspoons sherry vinegar

4 teaspoons extra-virgin olive oil

Salt and pepper

1 large handful fava or cooked butter beans

6 teaspoons ricotta

Handful of hazelnuts, chopped

For the salsa verde:

1 bunch flat-leaf parsley, leaves picked

3 sprigs tarragon, leaves picked

6 sorrel leaves, stems removed

1 bunch basil, stems removed

1 bunch wild arugula, stems removed

1 clove garlic, crushed, peeled, and finely chopped

1 teaspoon Dijon mustard

2 tablespoons small capers, drained and left whole (if you can only find big ones, chop them up)

1 pinch sea salt

1 grind black pepper

1 pinch sugar

3/4cup extra-virgin olive oil


Toss the tomatoes in a bowl with the olive oil, sherry vinegar, and salt and pepper while you assemble the other ingredients. Bring a pot of salted water to the boil and blanch the fava beans for two minutes. Drain in a sieve and refresh immediately under cold water from the tap. Peel.* (*Skip this step if using cooked butter beans. Rinse and drain before adding to salad.) Roughy chop the herbs for the salsa verde and then combine them with the garlic and mustard in a mini chopper of food processor or blender. Remove to a mixing bowl and stir in the capers, salt and pepper, sugar, and oil. Add the vinegar, little by little, tasting as you go, until you've piqued the sauce with acidity. It needs to be punchy without losing the grassy, fresh quality of the herbs. Trust your palate and your judgement here and taste as you go—you want the sauce to make you salivate, in a good way. Divide the tomatoes between plates or spread out on a platter. Scatter over the fava or butter beans and dot the ricotta around. Spoon over some salsa verde and top with the chopped hazelnuts. 


From Blue Apron

Grilled Zucchini Tacos with Guacamole

Serves 2


2 Ounces Queso Fresco

3 Ounces Radishes

1 Bunch Basil

1 Bunch Cilantro

2 Cloves Garlic

1 Jalapeño Pepper

1 Lime

1 Pound Zucchini

1 Red Onion

1 Avocado

12 Mini Corn Tortillas



Wash and dry the fresh produce. Crumble the queso fresco. Thinly slice the radishes and place in a bowl of cold water. Pick the basil and cilantro leaves off the stems; discard the stems. Roughly chop the cilantro leaves. Peel and mince the garlic; then, using the flat side of your knife, smash until it resembles a paste. Remove and discard the ribs and seeds of the jalapeño; mince the jalapeño. Cut the lime into quarters. Cut the zucchini in half crosswise, then lengthwise into ¼-inch spears. Peel and mince the red onion.

In a large bowl, combine the zucchini, basil (roughly chopping the leaves just before adding) and half of both the garlic paste and red onion. Drizzle with olive oil, season with salt and pepper and toss to combine. Set aside to marinate.

Cut the avocado in half and remove the pit. Using a spoon, scoop the avocado out of the peel into a medium bowl. Using a fork, mash the avocado with the juice of 2 lime wedges until smooth. Stir in the remaining garlic paste, half the cilantro and as much of the jalapeño and remaining red onion as you’d like (you may have extra). Season with salt and pepper to taste an set aside as you continue cooking.

Preheat your broiler or grill on a medium-high flame. (Or use a stovetop grill pan on medium-high. If broiling, use a broiler pan or broiler-safe dish set at least 4 inches away from the heat source.) Grill the marinated zucchini 2 to 3 minutes per side, or until grill marks appear and the zucchini are tender. Transfer the grilled zucchini to a plate.

Just before the zucchini are finished cooking, place the tortillas on the grill (or in a dry pan on the stove, or under the broiler) for 30 seconds to 1 minute per side, or until soft and warmed through


Make 6 tacos with 2 tortillas layered on top of each other for each. Fill each taco with the grilled zucchini, guacamole, radishes and queso fresco. Garnish with the remaining cilantro and lime wedges. Enjoy!