INGREDIENTS

 Extra-virgin olive oil

1 small onion, finely diced

2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)

 Salt and pepper

2 garlic cloves, minced, or 2 tablespoons chopped green garlic

1 ounce basil, about 2 cups loose leaves

1 pound ziti or other dry pasta

8 ounces ricotta, about 1 cup

 Pinch of crushed red pepper

 Zest of 1 lemon

Vegetable:
Onions
Sugar snap peas
Lettuce
Swiss chard
Radicchio
Fennel

Fruit share:
sour cherries and  raspberries

Happy July - Our crops are coming in now!  Beets - Red, Gold and Chiogga; Carrots - baby orange, red, and rainbow; fennel, two types of Radichio, red and white onions all have started to come in this week.

Still picking peas, (mostly snaps) summer squash has begun and now picking 15 types of lettuce and all sorts of herbs. - So plenty to choose from to bring in the next several weeks.

Chimichurri is a great, easy sauce to add bright and complex flavors to many meals, meat or chicken, fish or grilled vegetables. If your Fourth of July feast needs a little extra flavor, consider this sauce, using this week's cilantro and any mint and scallions you might have left over from last week's share. You could probably also thin it out a little with extra lemon juice and olive oil to use it as a salad dressing (use up this week's lettuce too!)

Ingredients:

2 cloves garlic

1/2 c packed fresh cilantro

1/2 c packed fresh mint