August 1, 2021
Summer's Bounty
By Linda Dansbury

We continued enjoying this week's harvest with salads, although I also made a delicious zucchini soup, combining the squash from the farm and from my garden. Also with the large tomato harvest, most meals were all about the tomatoes! See below for a short list of what we enjoyed.

Tomato, zucchini, onion, peppers, lettuce - grilled all the veggies and used the leftovers in a salad the next night using a balsamic dressing. This time topped it with some feta cheese. We are loving this and do it at least once a week.

Tomato and basil - we have been enjoying caprese salads using locally made mozzarella cheese - so simple and delicious!

Tomato, pepper, onions, basil - made a yummy tomato salad that comes from my childhood. The tomatoes are best peeled, but if you don't feel like it, that's ok. Slice the onions, chop the peppers and tomatoes. Make a simple red wine vinaigrette - salt, pepper, dried oregano, red wine vinegar and olive oil. Mix all together and enjoy - make sure you have good crusty bread because one of the best parts of this salad is the juice left at the bottom of the bowl.

Zucchini, onions, garlic, parsley - made an easy, really delicious soup. Hard to believe that something so simple with so few ingredients can be so good - company loved it and asked for the recipe. Saute onions and garlic in a combo of butter and olive oil until soft. Add salt and pepper to taste. Slice 1.5 lbs zucchini thinly - I used a mandoline. No need to peel or de-seed. Add the sliced zucchini and stir frequently until starting to soften. Add about a cup of broth and a cup of water and allow to softly simmer until veggies are very soft. Puree either with blender or immersion blender until very smooth. Adjust seasonings and enjoy topped with chopped parsley.