What’s in Season? Zucchini Time!

Zucchini Time: This is how we do it, do it...

Zucchini Time: This is how we do it, do it…

Farmer Lisa and the Zukes

Farmer Lisa and the Zukes

From our fields to your share

From our fields to your share

It’s Zucchini Time here on the farm and we want to get you ready for enjoying the amazing generosity of the zucchini plant.

Here’s a dynamic duo of recipes from Lindsay to get you started!

Zucchini pasta with scape pesto

There are all kinds of ways to make zucchini pasta (do a little googling if you don’t believe me), but I usually make it the quickest way I know how!

  • 2 large zucchini
  • Basil and Scape Pesto (recipe below)
  • olive oil for sauteing
  1. Using a vegetable peeler, peel slices of zucchini from top to bottom until you get to the seedy middle.
  2. Turn the zucchini over and peel long slices off the other side.
  3. Eventually you won’t be able to peel the middle that well, I usually just use a knife to slice this piece as thin as possible.
  4. Cut your long slices into strips, 1/4-1/2 inch wide.
  5. If you’re eating the zucchini raw—you’re done! Toss with pesto and enjoy. I like to lightly sauté the “pasta” in olive oil for 5–7 minutes over med-low heat—then toss with pesto!

Serves 4

Basil and Scape Pesto

  • 10 to 12 large scapes, cut into half-inch pieces
  • 1 c lightly packed basil leaves
  • 1/2 c pine nuts, walnuts, or almonds
  • 1/2 tsp salt
  • 1/2–1 c good olive oil (depending on how thick you like your pesto)
  • 1 tsp lemon (optional)
  • 1/2–1 c grated parmesan cheese (optional)
  1. Add scapes, basil, and salt to food processor and process, slowly adding oil.
  2. Stop and scrape down sides of bowl and add parmesan, if using.
  3. Process again, when smooth add nuts and pulse until nuts are roughly chopped and mixed in.

Extra pesto can be kept in the fridge in a sealed container … or frozen for dark winter nights.

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