Sweet Pea Linguine, Beets, Yogurt, Raspberries, and Cherries
I hope everyone enjoyed last week’s bag. This week we have a nice surprise as well. Earlier in June as the peas were blooming, we slowly started sending pea tendrils and extra peas to Ohio City Pasta. They ground the product and turned it into a paste that could be used to flavor pasta. This week we are digging into our freezer and pulling out the sweet pea and black pepper linguine that they have been working on for the last month!
To match that, we have a fresh bulb onion, zucchini, and hoophouse tomatoes.
On a separate note, this past weekend was the Beet Workshop at the Grovewood Tavern. There were lots of tasty treats that required beets, so this week we are featuring beets. To accompany the beets we also have Velvet View Yogurt. Follow the Grovewood recipe for borsche to make a delicious chilled soup. The recipe can be found here.
Another summer treat this week will be black raspberries from Maurer Fruit Farm in Wooster. Some stops already received them late last week. The berries can only be picked if it isn’t raining, so we can’t guarantee yet which stops will get the black raspberries this week. Last week the Thursday routes and a few Friday routes received them. Between this week and next week all stops will get berries.
Black raspberries are extremely perishable. Maurer picks fresh for us each morning and we move them out the same day. Anything left on day 2 will be sold as seconds for jams. You should enjoy your berries ASAP. If you don’t, I can almost guarantee that they will develop mold in less than 48 hours. These are chemical free berries and that is one of the tradeoffs.
For the large customers this week we will have some delicious cling peaches from Eshlemans. Rich is picking them today so we don’t know yet if there will be extra to go around for sale, but if there are we will have it advertised at the back of the truck. We expect peaches for all next week.
Finally, we have another exceptional product in the large bags this week – Sunflower Oil. This is an oil made locally from sunflower seeds. The seeds are pressed into an oil that can be used for dressings and cooking alike. I have completely substituted sunflower oil for olive oil in my kitchen. We will have additional bottles for sale at the back of the truck for $5 each.
Oh, and Fava Beans. I know some folks were likely confused by these last week. They were in all larges and some of the Saturday smalls when the Friday harvest of snow peas didn’t yield what we were expecting. If you were looking for Fava Bean recipes, please check out what Parker contributed to our blog here.
So here is this week’s entire list:
Summer Week 6:
1 lb sweet pea linguine
1 large candy onion
1 bunch beets
1 head green leaf lettuce
1 quart Velvet View Yogurt
2 ct zucchini
2 ct cucumbers
Approx 1 lb slicing tomatoes
1 pint sweet cherries
1 pint black raspberries (select stops depending on weather)
Small package plus:
1 bunch basil
1 head broccoli
1 quarter peck cling peaches (approx 8)
1 bottle sunflower oil
Vegetarian Substitutions (No Substitutes Necessary)
Vegan Substitutions (in place of pasta and yogurt)
Small except yogurt and pasta, add
1 quarter peck cling peaches
1 extra onion
1 lb fava beans
1 pint blueberries