From Our Farm

Tulsi Basil
(store like fresh flowers in a cup of water)

Baldwin Pears

Peppers, Cubanelle

From Our Partner Growers

Carrots – Clem’s Organic Gardens

Cucumbers, Slicers – Clem’s Organic Gardens

Kale, Lacinato – Tendwell Farm

Lettuce, Red Leaf – Tendwell Farm

Vidalia Onions – Oso Sweet

Tomatoes, Slicer – Tendwell Farm

Try out these great recipes we found around the web that feature items from your share:

Easy Pasta Primavera Recipe – Adapted from The Mediterranean Dish

https://www.themediterraneandish.com/easy-pasta-primavera/#wprm-recipe-container-35181

Ingredients

• 2 zucchini, sliced into half moons
• (optional) 2 yellow squash, sliced into half moons
• 2 to 3 carrots, peeled and cut into short sticks
• 2 cubanelle peppers, sliced into strips (yellow, orange or red bell pepper optional)
• 1 red onion, sliced into half moons
• 3 large garlic cloves, minced
• 1 tablespoon dried oregano, plus more for garnish
• 1 1/2 teaspoons fresh thyme leaves, plus more for garnish
• Kosher salt
• Black pepper
• Extra virgin olive oil
• 12 ounces short pasta of your choice (farfalle is the author’s favorite)
• 2 slicer tomatoes, diced (or use 8 ounces grape tomatoes, halved)
• 1 large lemon, zested
• 1/2 cup parmesan cheese, plus more for garnish
• Fresh basil for garnish (optional)

Instructions

1. Get ready. Preheat your oven to 450°F. Bring a large pot of water to a boil, then season generously with kosher salt.
2. Season the vegetables. Place the zucchini, squash, carrots, bell peppers, and onion in a large mixing bowl (save the tomatoes for later). Add the garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle enough extra virgin olive oil to coat the veggies (about 3 tablespoons). Toss to coat.
3. Roast the veggies. Spread the vegetables on a large sheet pan so they’re in one layer (you may need to use two pans). Roast on the middle rack for 10 minutes. Give them a good stir, spread them out again, and continue to roast until they’re tender and starting to brown at the edges, about 10 minutes more.
4. Boil the pasta. While the vegetables roast, cook the pasta in salted boiling water according to the package (about 10 to 12 minutes). Just before it’s cooked to your liking, reserve one cup of the pasta cooking water, then drain.
5. Finish the pasta. Transfer pasta to a large bowl and season with salt and pepper to taste. If you’d like, add a sprinkle more of oregano and fresh thyme. Add the roast vegetables, tomatoes, and lemon zest. Add a splash of the pasta cooking water and a drizzle of extra virgin olive oil. Toss to combine.
6. Garnish with fresh basil if you like! Add chicken, grilled shrimp, garbanzo or cannellini beans for protein.