Week #11, 2026
Broccoli or cabbage
Kohlrabi
Lettuce
Green onions
Kale, chard or collards
Zucchini
Cucumbers
Beets
Herb
Basil
Fennel
Garlic
We celebrated my mom last night with a family and friend gathering. We had been prepping all week with cleaning and cooking up a storm. Of course the only day of true rain was yesterday with intermittent drenching downpours. All the attention to the orchard and set up outside and we ended up hosting under the carport and deck as we have so many farm gatherings. The family came from as far away as Ottawa, Saskatoon, Victoria and Los Angeles. The family wore red or one of her hats and we told stories. We were able to cry and laugh and it felt very celebratory of a life well lived.
On the farm we are busy weeding, seeding and transplanting. We are pulling garlic and getting beds ready for brussels sprouts, fall cabbage and eventually the RADICCHIO. The plants loved the rain as did the weeds which we will battle until the end of times.
We are seeing the first blush on tomatoes and peppers growing on the plants. This week you will get the first basil. The cucumbers are in full flower and production should follow. The zucchini are crazy and require stuffing, broiling, grilling and baking (maybe even zucchini bread).
Kohlrabi, Fennel and Blueberry Salad
1/2 cup sliced almonds
2 tablespoons minced peeled fresh ginger
2 tablespoons minced shallot
1 tablespoon white balsamic vinegar
1 tablespoon mayonnaise
1 1/2 teaspoons Dijon mustard
1 teaspoon soy sauce
1 teaspoon pure maple syrup
1/4 cup grapeseed oil
Kosher salt
Freshly ground black pepper
1 1/4 pounds kohlrabi, peeled and very thinly sliced on a mandoline
1 fennel bulb, trimmed and thinly sliced on a mandoline
2 ounces semifirm goat cheese, such as Evalon, Garrotxa, or Manchester, shaved (1/2 cup)
1 cup blueberries or pitted, halved sweet cherries
2 tablespoons torn mint leaves
Directions:
Preheat the oven to 350°F. Spread the almonds on a pie plate and toast for about 7 minutes, until golden. Let cool.
In a mini food processor or blender, combine the ginger, shallot, vinegar, mayonnaise, mustard, soy sauce, and maple syrup and puree. With the blender on, add the grapeseed oil in a thin stream and blend until creamy. Season the dressing with salt and pepper.
In a large bowl, toss the kohlrabi with the fennel, cheese, toasted almonds, and dressing. Season with salt and pepper and toss to coat. Add the blueberries and mint and toss gently. Serve right away.
Ottolenghi's Pasta and Zucchini Salad
4 servings, 45 min.
2Tbs neutral oil
3 med zucchini, cut 1/4” thick slices
1 1/2 Tbs red wine vinegar
3/4 c. frozen shelled edamame (Trader Joe’s is out so I am using frozen lima beans—fava would be great)
2 c basil leaves, shredded coarsely
1/4 c parsley leaves
1/3 c EVOO
8 oz penne pasta
zest of 1 lemon
1 1/2 Tbs drained capers
7 oz buffalo mozzarella, torn in chunks (I just use fresh mozzarella)
Toss the zucchini slices in the oil to lightly coat, then spread them on a single layer in a baking sheet. Broil for 2-3 minutes until golden, then flip and do the other side until golden. Slice them into a small bowl and pour vinegar over them and set aside.
Boil a big pot of salted water, blanch the frozen edamame for 3 minutes, drain, stop cooking by running cold water over and drain again. Set aside.
In a food processor combine 1/2 the basil, all of the parsley and the EVOO. Season to taste with salt and pepper and process until smooth.
Cook the pasta until al dente, drain and rinse under cold water. Drain. Return the pasta to the pot, pour zuke slices and their vinegar over. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir gently and taste for salt and pepper. Stir in remaining basil before serving.
Cold Soba Noodle Salad with Spicy Peanut Sauce and Crunchy Veggies
for the salad:
10 oz soba noodles
1 medium zucchini (or cucumber)
5 radishes (or 1 kohlrabi)
1 bell pepper
(OR—1 c. slivered cabbage and/or sugar snaps)
1 Tbs sesame oil
1/2 c roasted salted peanuts, coarsely chopped
2 scallions trimmed and finely chopped
Handful cilantro leaves
1 lime, cut into wedges
For the spicy peanut sauce:
1/2 c smooth peanut butter
2 Tbs maple syrup
1/4 c soy sauce
2Tbs lime juice
1 Tb sesame oil
2 tsp chile oil or hot sauce, plus more to taste
1 clove garlic, grated
Cook the soba noodles per package instructions until just tender and rinse well under water until completely cooled.
Make the sauce: Combine all ingredients in a bowl and whisk well (or use a blender). Add 1/4-1/2 c water, a tablespoon at a time, until the sauce is a pourable consistency
Cut all the vegetables into matchsticks. Place in a large bowl. Loosen up the noodles by running them under water, then drain and add to the vegetables. Add the remaining 1 Tb of sesame oil and toss to combine.
When ready to serve, drizzle with the spicy peanut sauce, top with peanuts, scallions and cilantro. Serve with lime wedges alongside.
Thai Style Cabbage Salad
This one keeps really well and is great for use in wraps, etc. If you have red cabbage it is gorgeous
4 Tbs lemon juice
4 tsp peanut oil
4 tsp brown sugar
2 tsp fish sauce
1 cabbage finely shredded (I have substituted bok choy, Chinese cabbage and peeled kohlrabi)
1 c. Kale sliced into thin ribbons
1/2 c thinly sliced red onion or shallots
3/4 c shredded carrots
1/2 c each mint, cilantro
Optional: chopped roasted peanuts when serving
Combine everything but the veggies in a large bowl. Add greens and toss. Allow to sit at least an hour before serving
Zucchini and herb fill pie
1 kg (about 6 medium) nukes, trimmed and grated
20 grams dill, chopped
20 grams tarragon or basil, roughly chopped
20 grams parsley leaves, coarsely chopped
4-6 scallions, thinly sliced
2 eggs, beaten
150 feta, roughly crumbled
80 grams sharp cheddar, coarsely grated
1/2 tsp red chili flakes
2 tsp lemon zest
40. mL olive oil
1 package filo
Heat oven to 350. Mix the shredded zucchini with 2 tsp of salt in a large bowl, then tip into a sieve and allow to drain for 30 minutes
Using a clean towel, wrap the nukes in batches and wring tightly to extract as much moisture as possible.
Transfer to a large bowl and combine with remaining ingredients (except olive oil)
Line a 9” springform cake pan with parchment paper and lightly oil. Lay one sheet of film over the base, draping the rest up and over the sides. Brush with olive oil. Repeat using 4 more sheets, changing the angle a bit of each sheet. Place the filling in the center. Fold 1 sheet of film in half and place it on top, brushing inside the layers with oil, then fold over the hanging portions of the film, oiling as you go. Place a last sheet of fil on top and brush generously with oil. Use one last sheet on top. Slice a few air vents in the top
Bake in the oven x 50 minutes, then remove the ring from the pan and brown for 15 more minutes. Let cool 20 minutes before serving
Zuni Restaurant Zucchini Pickles
Yield 2 pints
1 lb zucchini, ends trimmed
1 small yellow onion, peeled
2 Tbs kosher salt
Ice water and ice cubes
2 c. Apple cider vinegar
1 c sugar
11/2 tsp dry mustard powder
11/2 tsp mustard seeds
1 tsp turmeric
With a mandolin, cut zucchini lengthwise into 1/16” inch slices. Slice the onion equally thinly Place the zucchini in a large bowl, toss with the salt and cover with ice water. Leave for 1 hour, until faintly salty and soft. Drain well and then pay dry between kitchen towels. Combine remaining ingredients in a small saucepan and simmer over medium-high heat x3 minutes. Allow to cool. Transfer zuukes to empty canning jars and pour cooled brine over, stirring to mix ingredients. Refrigerate at least 1 day before eating.
A couple of recipes for fennel: