Week 4 of 13
From our Farm
Tulsi – Holy Basil – use for hot or iced tea
Green Baby Cabbage
Red Leaf Lettuce
Purple Potatoes
Peaches or Plums
From Our Partner Growers
Mushroom Mix – Fungi Jon
Okra – Passion Organic Farm
Sweet Pepper Mix – Little Pond Farm
Heirloom Tomatoes – St. Simons Farm
Try out these great recipes we found around the web that feature items from your share:
Pepper & Mushroom Spaghetti – vegan recipe from https://www.italpasta.com/recipes/mixed-bell-pepper-mushroom-spaghetti/
Ingredients
- 1/2 pkg (230 g) Spaghetti or other pasta
- 1 tbsp (15 ml) extra virgin olive oil
- 1/4 lb (113 g) mushrooms (cremini or button), cleaned, sliced
- 1/2 onion (red), finely chopped
- 3 clove garlic, finely chopped
- 1 lb (450 g) mixed sweet peppers, stems and seeds removed, finely chopped
- 1 1/2 cups (375 ml) cherry tomatoes, halved (or dice this week’s larger tomatoes)
- 1/2 tsp (2 ml) salt, add to taste
- 1/2 tsp (2 ml) pepper, add to taste
- 1/2 cup (125 ml) fresh parsley, chopped
Instructions
- In a large skillet, heat 1/2 of the olive oil over moderate heat.
- Add mushrooms and sauté until edges become golden, stirring occasionally.
- Add onion, garlic, bell peppers and remaining oil to skillet. Season with salt and pepper. Cook, stirring occasionally, for about 10 minutes or until peppers are tender.
- Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup (250 ml) of pasta water.
- Add cooked spaghetti, pasta water, tomatoes and parsley to the skillet and toss over moderate heat for 1 minute. Serve with an extra drizzle of oil and more chopped parsley.