THE BOX

There is really nothing like the height summer in Northern California as far as fresh vegetables go. This week the earth was very very generous. Abundance for all!

The end of July introduces us to some wonderful green things like watercress, a very special and spicy wasabi arugula (see note below), a salad mix, micro greens, borage (eat the purple flowers) and lovage ( i love ) as well as more kale, violet heart ease and potted basil plant. We also have yukon gold potatoes, strawberries and zucchini too.

NOTE on Wasabi Arugula:

Wasabi arugula is a hybrid of horseradish and arugula and has a wonderful wasabi flavor. I suggest making a salsa verde or a pesto with it and using it as a condiment to a grilled white fish like California Sea bass or an Alaskan halibut. Or be adventurous and add it to a sushi hand role made at home.

RECIPE: Zucchini and Lovage Pasta

A quick, easy dish. Serves four.

4 zucchini
500g dried penne or fusilli
3 tbsp olive oil
Salt and freshly ground black pepper
2 garlic cloves, finely chopped
Zest of ½ small lemon
1 small handful lovage leaves, finely shredded
1/2 cup Parmesan, grated, plus extra
Fresh ricotta, broken into chunks

Trim the tops and bottoms off the zucchini, then shred into ribbons with a sharp vegetable peeler. Heat the oil in a large saucepan over medium-high heat, add the garlic to flavor the oil, then add the zucchini, season and sauté until slightly golden, about five minutes. Add lemon zest, and fry for a minute. Stir in the lovage. Taste and season again.

Cook the pasta a dente. Drain the pasta (reserve some cooking water) and toss with the zucchini, a couple of tablespoons of cooking water, parmesan and ricotta ( if you have it). Serve in warmed bowls with more parmesan sprinkled on top. Yum.