We hope everybody had a safe and sane Fourth of July; we certainly had a good holiday but today's post will be a bit short because of it. As I had mentioned last week, we were hoping for our everbearing strawberries to come on this week, but such was not to be the case. So, we are bringing you fresh raspberries, a mix of the Cascade Dawn and Cascade Delight varieties. The spinach that we didn't send you last week is here as well, mature but not bolted and still tender. Your lettuce this week is a baby butterhead variety, Sylvesta. Boldor golden beets and the first of the year's zucchini round out the baskets this week.
Once again, this week's recipe is not a recipe, but a technique that you can use with many vegetables. I don't know how many of you have tried cooking pasta and veggies together, but it is a revelation how easy it is. Simply cook a pot of pasta as you ordinarily would, including at least a tablespoon of salt in the cooking water. Then, in the last three or four minutes of cooking, add chopped or diced raw vegetables to the pasta. The zucchini and the spinach can both be used this way; if you have a spiralizer, you could also add the beets in the last minute or so. Drain the pasta and veggies, reserving a little of the cooking water, then toss everything with butter, cream, and Parmigiana (or if you're vegan, olive oil and nutritional yeast). By the way, if you like beets and summer squash and the like, I highly recommend getting a spiralizer. I know that some of them are good and some brands are terrible; maybe some of you have a favorite brand that you'd like to tell the rest of us about?