a generous splash of extra-virgin olive oil
4 small zucchini, sliced 1/8 inch thick
1 large shallot, chopped
3 medium cloves of garlic, chopped
a sprig of thyme, just the tiny leaves
a few pinches of fine grain sea salt
8 ounces whole wheat penne pasta
3-4 handfuls of green beans and/or yellow wax beans, washed and tops and tails trimmed
Similar to spinach and beets with a flavor that is bitter, pungent and slightly salty, Swiss chard is truly one of the vegetable valedictorians with its exceptionally impressive list of health promoting nutrients. Although Swiss chard is available throughout the year, its season runs from June through August when it is at its best and in the greatest abundance at your local supermarket.
On Saturday we had a small yet enthusiastic turnout for the vermiculture (indoor composting) event. Master composters from the Queens Botanical Garden came and taught us about composting with worms and showed us how to build a worm bin. Lot of questions asked and I think everyone had a good time. Many thanks to Susan V, who worked hard to put this event together!
July is upon us and it's amazing what some rain and warm weather can do. Crops seem to be coming in in abundance, summer squash is moving along, as well as beans of all types, carrots, and scallions. Cucumbers are starting, too.