Share contents this week:
1 head of Bambi lettuce, 1 pint of snow peas, 1 bunch of cippollini spring onions, 1 1/2 # Austrian crescent fingerling potatoes, Costata Romanesca zucchini, 1 bunch of red beets, 1 bunch of dill, 2 bulbs of garlic.
Garlic and potatoes, loose or in a paper bag in the fridge. All other things in plastic bags with air squeezed out in fridge.
Costata Romanesca is a traditional Italian zucchini with a nutty flavor and drier texture than dark green zucchinis. Its flavor is superior even when large.
Austrian Crescent potatoes have a waxy texture which makes them great for warm potato salad, oven fries, or boiling.
Pasta with Zucchini, Walnuts, and Pesto
from Chez Panisse by Alice Waters
Trim ends off and julienne 2 zucchini and saute in olive oil until tender and starting to brown. Season with salt and pepper. Cook fresh noodles and add to the pan with a ladle of the pasta water or some chicken stock; some toasted walnuts, roughly chopped; and pesto sauce. Turn off the heat and toss well, taste for seasoning, and serve with grated Parmesan.
Try roasting the beets and making a warm beet salad with fresh dill, chopped spring onions and a simple vinaigrette.