WHAT’S READY TO HAVEST IN YOUR GARDEN TODAY?
STRING BEAN, RADISH & WALLA WALLA ONION SALAD: BLANCH the beans until tender crisp, plunge into ice water, drain and pat dry; combine with sliced Walla Walla onion and quartered radishes and toss with a vinaigrette of white wine vinegar, mustard, chopped savory, a chiffonade of golden sage leaves and olive oil. Serve over lettuce if desired.
CUT YELLOW SQUASH OR ZUCCHINI INTO THIN STRIPS. Coarsely chop the arugula. Choose a long, spaghetti type pasta. Heat up some olive oil in a large skillet. Flavor the oil with sliced garlic scapes, then remove them. Cook pasta to al dente; heat the olive oil over medium high heat and toss in the summer squash and a pinch of red pepper flakes and salt to taste. Cook until just tender. Drain the pasta (leave it a bit on the wet side and reserve a little of the cooking water) and transfer to a large bowl, top with the summer squash, add the arugula and toss gently to combine; add a little of the reserved water if desired to make the dish a little saucy. Add some grated peccorino romano over the top and you have a quick dinner!
ZUCCHINI CARPACCIO. THINLY (paper thin) slice the zucchini lengthwise with a mandoline; arrange slices on a large plate, slightly overlapping the slices. Sprinkle with coarse salt, a few grinds of pepper and drizzle with olive oil. Garnish with a little chopped arugula or whole leaves and some shavings of parmesan cheese. This makes a great first course. Who would think zucchini could be so good?