Hellgate CSA

A variant on what might be considered "Astoria's Sauce", tzatziki.

I love parsley, but whenever I have it, it's usually to much and it goes bad.

1 bunch arugula
olive oil
salt and pepper
red pepper flakes
Parmesan cheese

Put a little olive oil in a pan and bring to medium heat. Add arugula, salt, pepper and red pepper flakes. Allow to wilt about 5 minutes. Use under steak or as a side dish, top with freshly grated Parmesan cheese.

Source:  nikibone.com 

a generous splash of extra-virgin olive oil
4 small zucchini, sliced 1/8 inch thick
1 large shallot, chopped
3 medium cloves of garlic, chopped
a sprig of thyme, just the tiny leaves
a few pinches of fine grain sea salt
8 ounces whole wheat penne pasta

3-4 handfuls of green beans and/or yellow wax beans, washed and tops and tails trimmed

- more extra-virgin olive oil
1 cup freshly grated parmesan cheese
1/2 cup chives, chopped (optional)
1/2 cup pine nuts, toaste

How 'bout all that zucchini yesterday!  3 pounds is a lot.  I plan to grate some and freeze it for zucchini bread later (mostly using the bigger squashes), but what to do with the rest?  Especially those little guys?

Summer Squash Soup

1 tablespoon olive oil or butter
1 red onion (6 oz.), thinly sliced
2 carrots (1/2 lb.

Beet Salad 

1 1/2 pounds beets (greens trimmed before weighing), rinsed
About 1/3 cup sour cream
1 tablespoon chopped fresh dill
Salt and pepper
About 1 tablespoon rice vinegar

Place beets in an 8-inch square baking pan. Add 1/2 inch water. Cover pan tightly with foil and bake in a 375° regular or convection oven until beets are just tender when pierced, 45 to 60 minutes.

Warm Potato and Green Bean Salad with Summer Savory

8 ounces green beans, rinsed and ends snapped off
1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
2 T minced shallots
2 T white wine vinegar
1/4 cup olive oil
2 T summer savory leaves, chopped
Salt and fresh-ground pepper

In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add green beans and cook until bright green and tender-crisp, 1 to 2 minutes.

I love sorrel's lemony, tart taste. Here's a little info about it from one of my favorite cookbooks, Chez Panisse Vegetables:

Sorrel should be pale to medium green and look very fresh. Keep sorrel in a plastic bag in the refrigerator, as you would other leafy greens, and use it within a day or so. To prepare sorrel for cooking, strip the leaves from the tough stems and rinds them in a large basin of cold water.

From Chez Panisse Desserts

1/2 cup walnuts
7/8 cup flour
1/3 cup brown sugar
4 tsp granulated sugar
1/8 tsp cinnamon
1/3 cup softened salted butter
1 1/2 to 2 pounds rhubarb
1/2 pint ripe strawberries, washed, hulled, and sliced
3/4 sugar
3 tbs flour

Toast the walnuts in a preheated 375 degree oven for 4-6 minutes, or until they smell nutty, then cool them.