Week # 10, 2026

• Broccoli or cabbage

• Kohlrabi

• Lettuce

• Green onions

• Kale, chard or collards

• Zucchini

• Cucumbers

• Radishes or carrots

• Beets or sugar snap peas

• Herb

Finally we finished planting every last bed in the field at least once. Many beds are on their second planting as we fill in with winter squash and lettuce, herbs and fall crops. It is time to plant the brussels sprouts out in the field. It is also finally time to seed my beloved radicchio. I will seed some 20 flats with different varieties to grace the table in the fall and all through the winter.

As we bid farewell to the sugarsnap peas we have the first cucumbers. Someone in the family enjoyed the first cherry tomato which means you too will enjoy them soon. The transition to summer is happening as we celebrate the solstice. The garlic is about to be harvested and make way for fall crops of beets and cabbage.

Today is father’s day. We would not be here without them. I think of my own father making us breakfasts on Sundays, taking us to the park to let my mom sleep in. He taught us to fish and make bait out of mussels. He defended me when the principal wanted to punish the entire 8th grade for my leadership in encouraging a sprinkler run during lunch. He also helped advise us as we became parents. He could see the problems clearly and offered options on how to deal with them. He always impressed me with his ability to leave work at work and not carry the problems of his patients (he was a clinical child psychologist) home with him. Then I think about Juvenio and all that he has given to our children and it makes me smile even more. I knew from the time we first met that he would be an amazing father. He was a kid magnet. He looked straight at children and showed interest in what they were doing and what excited them. When he held Jacob in those first minutes after he was born you could feel the love.

He was the one who took the kids to sports, picked them up when they were ill at school. He cooked them Honduran breakfast specials of tortillas with an egg on top and a dash of fresh salsa. He made them quesadillas when they got home from school and tried to teach them how to wield a machete. He has also made sure they get off to a good start as they have grown up and started their own families. Now I watch Jacob as he is a father and I see the love he shows to Maris and Courtney. I am filled with love and appreciation for the fathers in my life and celebrate them today (and hopefully a bit everyday).

Here are some recipes to enjoy this week.

   WHITE” ZUCCHINI GAZPACHO (W/CUKES AND SCALLIONS)

Yield:4 servings

· 4 medium cucumbers, peeled and seeded

· 4 small zucchini, peeled

· 4 scallions

· 1 small onion, peeled and finely chopped

· 2 cloves garlic, peeled and chopped

· 1 ½ cups stale, crustless white bread, cut into 1-inch cubes

· 2 tablespoons blanched slivered almonds

· 3 tablespoons fresh lemon juice

· 1 teaspoon kosher salt · ½ preserved lemon (see recipe), cut into ⅛-inch cubes

· 2 teaspoons grated lemon zest

· 4 teaspoons chopped fresh mint

· 4 teaspoons sliced almonds

1. Step 1

Cut 3 of the cucumbers, 3 of the zucchini and 3 of the scallions into large pieces. Finely dice the remaining cucumber and zucchini and thinly slice the remaining scallion; set aside.

2. Step 2

Place the large pieces of cucumber, zucchini and scallion in a blender with half the onion and all the garlic. Blend until smooth, stopping to scrape the sides of the jar. Add the bread, slivered almonds, lemon juice and salt and blend until smooth.

3. Step 3

Scrape the mixture into a large bowl and stir in the remaining cucumber, zucchini, scallion and onion and the preserved lemon. Refrigerate until cold. Divide the soup among 4 bowls and garnish with the lemon zest, mint and almonds. Serve.

ZUCCHINI AND HERB GAZPACHO

Sauté 2½ pounds chopped zucchini in 2 tablespoons butter over medium heat until tender, 15 to 20 minutes; let cool. Combine with 1 thick bread slice; ¼ cup each basil, parsley and mint; 2 tablespoons olive oil; 3 tablespoons lemon juice; 1 cup water; salt and pepper. Garnish: Toasted pine nuts.

Lemony Zucchini Pasta w/ fresh herbs

Yield:4 to 6 servings

· 1 pound fusilli or other short curvy pasta

· 1 ½ pounds zucchini or other summer squash, or a combination, halved lengthwise and cut into ½- inch thick pieces

· Kosher salt and black pepper

· 4 tablespoons olive oil

· 2 garlic cloves, thinly sliced

· ½ teaspoon red-pepper flakes

· Juice and zest of 1 lemon

· ½ cup grated Pecorino or grated Parmesan cheese, plus more for serving

· 1 ½ cups roughly chopped herbs, such as mint, basil, chervil, Italian parsley, plus more for garnish

· Flaky salt, for serving (optional)

· Step 1

Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Drain, reserving 1 cup of the pasta cooking water.

· Step 2

Meanwhile, prepare the zucchini or other squash: Season chunks with salt and pepper. Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the squash in one layer (you may need to do this in two batches) and cook undisturbed until it begins to turn golden brown, about 3 minutes. Flip and cook 2 to 3 minutes more. Remove from the pan and set aside. Taste and season again, if necessary.

· Step 3

Add the remaining 1 tablespoon oil to the pan. Add the garlic and red-pepper flakes and cook until the garlic becomes translucent, about 30 seconds. Add the squash back to the pan along with the lemon juice and half the lemon zest. Toss to combine.

· Step 4

Add the pasta to the skillet, and toss to combine. Add ½ cup of the pasta water and the grated cheese, and toss until the cheese emulsifies and is silky. If needed, add an additional ¼ cup pasta water or more to loosen. Add the fresh herbs and toss again. Top with additional herbs and the remaining lemon zest. Serve in bowls, and pass grated cheese at the table. Season with flaky salt, if desired.

ZUCCHINI PICKLES JUST IN TIME FOR SUMMER COOKOUTS!

Yield:2 pints

· 1 pound zucchini, ends trimmed

· 1 small yellow onion, peeled

· 2 generous tablespoons kosher salt

· Ice water and ice cubes

· 2 cups apple-cider vinegar

· 1 cup granulated sugar

· 1 ½ teaspoons dry mustard

· 1 ½ teaspoons yellow or brown mustard seeds, or a combination

· 1 teaspoon turmeric

· Step 1

With a mandolin, cut zucchini lengthwise (or crosswise, if you prefer) in 1/16-inch slices. Cut onion crosswise the same thickness.

· Step 2

Place zucchini and onion in a low wide bowl, toss with salt and cover with ice water. Add a few ice cubes. Leave for 1 hour, until faintly salty and slightly softened when tasted. Drain, discard ice and dry vegetables thoroughly between kitchen towels. Rinse and dry bowl.

· Step 3

Make the brine: Combine vinegar, sugar, dry mustard, mustard seeds and turmeric in a nonreactive saucepan, and simmer over medium-high heat for about 3 minutes. Turn off heat and set aside until just warm to the touch.

· Step 4

Return zucchini to the bowl and pour cooled brine over, then stir to distribute spices.

· Step 5

Transfer mixture and brine to pint jars and refrigerate for at least a day before serving.