Thank you so very much to Kristin Dyrhaug who shares her love of cooking with us each week gathering recipes and resources. What a gift!!


Basil Pesto – (Spring Hill Cookbook; 2011)

  • 2 cups loosely packed fresh basil leaves
  • 1-4 cloves garlic, chopped
  • ¼ tsp. salt
  • ¼ cup pine nuts or walnuts (try other nuts if you like)
  • ½ cup grated Parmesan cheese
  • ¼ – ½ cup olive oil

Place basil, garlic, salt, nuts, cheese and about ½ the oil in a food processor.  Pulse until it’s nicely blended.  Add additional oil in a stream until you have the consistency you want.
** It’s easiest to make using a food processor.  Add oil to get the texture you like, and, if your storing it in the refrigerator rather than using it immediately, drizzle some olive oil on the top so that the pesto retains its color.
**  Pesto can be frozen.  It could be frozen first in ice cube trays, and once frozen, put the cubes in zip lock bags.  Many people suggest leaving out the cheese when you freeze it.  Add the cheese at the time you use it.

More Basil Recipes:
  lots of recipes with tomatoes, zucchini and cucumbers!

Shishito Peppers:  below is a basic recipe for cooked Shishito peppers that can also be cooked on the grill.  These peppers are delicious on their own or dip them into hummus or the baba ghanoush recipe listed below in the eggplant links.

  • Shishito peppers
  • Olive oil
  • Lemon wedge
  • Salt, preferably flakey sea salt or Kosher salt

Clean peppers and dry completely.  Transfer to a bowl and toss with oil, making sure to coat all the dips and bumps.

Preheat a medium skillet over medium heat.  Add peppers and let them cook, flipping every minute or so, until they are tender with charred spots.  Transfer peppers to a serving bowl, spritz with lemon juice, sprinkle with salt, toss and serve immediately.
**  Peppers can also be charred over a grill, flipping every minute or so.

More Shishito Recipes:

Lemony Summer Squash Orecchiette (with greens) – serves 3 (

  • 3 small or 2 medium summer squash/zucchini
  • 8 oz. orecchiette pasta
  • 1 Tbsp. extra-virgin olive oil, more for drizzling
  • 1 garlic clove, minced
  • 1 tsp. finely chopped rosemary (or thyme)
  • 2 cups chopped spinach (or chard or kale)
  • Juice of ½ lemon, more to taste
  • 1/3 cup feta cheese
  • 2 Tbsp. capers
  • A few pinches red pepper flakes
  • Grated Parmesan cheese, optional
  • Salt & freshly ground black pepper
  1. Thinly slice squash, about 1/8-inch think.  Lay slices on a towel & pat dry.
  2. Cook the pasta in a pot of salted boiling water until al dente.  Reserve a bit of the cooking water.
  3. In a large skillet heat the oil over medium-low heat.  Add the garlic and rosemary (or thyme).  Stir until fragrant, then add the sliced squash, salt and pepper.  Stir, then let the squash cook on each side until lightly browned.
  4. Stir in the lemon juice, then add the greens and toss.  Add the pasta along with a bit of the starchy pasta cooking water.
  5. Stir in feta, capers, and red pepper flakes.  Season to taste and add the Parmesan cheese, more lemon juice, and drizzles of olive oil, as desired.

Recipe Links for This Week:  Eggplant!
Keep scrolling down – more on the next page!!


More Recipes Featuring Vegetables We Grow…

Arugula | Basil | Beets | Bok Choy | Braising Mix |Broccoli | Broccoli Raab | Brussels Sprouts | Cabbage | Carrots | Cauliflower | Celeriac | Chard | Cilantro | Collards | Cucumbers | Eggplant | Fennel | Garlic | Green Beans | Jalapenos | Kale | Kohlrabi | Leeks | Lettuce | MelonOnions | Parsley | Parsnips | Pea VinesPeppers | Potatoes| Pumpkins | Radishes | RhubarbRutabagas | Scallions | Spinach | Sugar Snap Peas | Sweet Potatoes | Tomatillos | Tomatoes | Turnips | Winter Squash | Zucchini  |