Week #12, 2026

• Broccoli 

• Cabbage

• Kohlrabi

• Lettuce

• Yellow onions

• Zucchini

• Cucumbers

• Beets 

• Herb 

• Basil

• Tomatoes or cherry tomatoes

• Potatoes

• Garlic

As we harvest the garlic the beds are turned over immediately. Juve prepped the beds and I planted the Brussels Sprouts, more lettuce and more sunflowers. I have more fall and winter cabbage to get in the ground along with the fall broccoli. We look forward to fall fennel which should be the traditionally sweet and juicy variety, not like the pinched fibrous ones we got this past week. The lack of spring rain really affected this crop.

It is always hard to imagine planning for fall in winter on the 4th of July but for vigorous fall crops they have to get in now. Polly and I are at the Beaverton Farmers market this month with fall starts so come and check us out. As you pull some early crops like peas, garlic, lettuce from your home garden, fill the space with fall brassicas like I mentioned above or add an extra trellis of beans. I always love to plant cucumbers on the fourth of July. They catch up to my early planted ones by mid August and go through the fall until the frost.

We take the month of August off from the farmers market. This is when flowers peek and I have an over abundance. I will offer the August special once again. 5 weeks of flowers for the very low cost of $65! It makes a great gift to yourself or a family or friend. If you  pick up your veggies every other week, no worries. Sign up and spread your flowers over 5 pick ups.

I have been thinking of ways to help others this week. The Earthquake in Venezuela has devastated communities especially . I contributed to Doctors without Borders and World Central Kitchen knowing that these organizations do great work and get medical and food to needy people. 

I joined our Clinic wide fund raiser called “Salud Para Todos” 5K. I am raising money to help support our patients and the work we do at Virginia Garcia Memorial Health Center. My goal is to raise $1000 for this event. Here is the link to donate to my portion of the campaign: https://secure.givelively.org/donate/virginia-garcia-memorial-foundation/strides-for-health-5k/lyn-jacobs-4. If you are interested in joining the 5k and raising money yourself I would love that! We will be walking or running the 5K right here in Helvetia (or in Cornelius near the clinic on 8/15, 2026. 

Recipes to enjoy this week:

Summer Zucchini Lasagna with Basil and Corn

3 1/2 pounds green or yellow zucchini (10 medium), ends trimmed, thinly sliced lengthwise

1 3/4 teaspoons kosher salt, divided

3 tablespoons olive oil, divided

1/2 cup chopped shallot

2 garlic cloves, chopped

2 cups raw corn kernels (from 2 or 3 ears corn)

1 teaspoon fresh thyme leaves

15 ounces ricotta cheese

1 1/4 cups shredded parmesan cheese, divided

1 large egg, beaten to blend

1/4 cup chopped basil leaves

2 tablespoons chopped chives

1/4 teaspoon pepper

1 1/2 tablespoons butter, divided

Line 3 rimmed baking sheets with paper towels and arrange zucchini in a single layer on top. Sprinkle with 1 1/2 tsp. salt and set aside for 30 minutes.

Meanwhile, heat a grill to medium (350° to 450°). Heat 1 tbsp. oil in a medium frying pan over medium heat. Add shallot and garlic and cook, stirring constantly, until beginning to brown, about 2 minutes. Add corn and thyme and cook until corn is just hot, 2 to 3 minutes. Transfer to a medium bowl. Stir in ricotta, half of parmesan, the egg, basil, chives, pepper, and remaining 1/4 tsp. salt.

Preheat the oven to 375°. Press water out of zucchini with more paper towels and remove all paper towels from baking sheets. Brush zucchini all over with remaining 2 tbsp. oil. Grill half of zucchini, turning once, until grill marks appear, 2 to 4 minutes; transfer to rimmed baking sheets as cooked. Repeat with remaining zucchini.

Butter bottom of a 9- by 13-in. baking dish with 1/2 tbsp. butter. Arrange a quarter of zucchini ribbons crosswise in the bottom of the dish, overlapping slightly. Evenly spread a third of corn-ricotta mixture over zucchini. Repeat the process 2 more times, ending with zucchini. Sprinkle remaining parmesan on top and dot with remaining 1 tbsp. butter.

Bake until lasagna turns golden brown, about 45 minutes, rotating dish halfway through for even browning. Let rest 20 minutes before serving.

Make ahead: Through step 4, up to 1 day, chilled; bake about 55 minutes.

Spaghetti Aglio Olio with Zucchini

Yield:4 servings

· 4 large zucchini (about 2 pounds), trimmed, halved and cut into ½-inch-thick batons

· Kosher salt (such as Diamond Crystal)

· 1 pound spaghetti, preferably bronze-die extruded (see Tips)

· 10 to 12 garlic cloves

· 4 dried whole red chiles, such as guajillo or chiles de árbol (see Tips)

· 4 cups loosely packed fresh parsley leaves and tender stems (from 1 large bunch)

· ½ cup extra-virgin olive oil

· 1 ½ cups (about 5 ounces) grated Parmesan (optional)

1. Step 1

Place the zucchini in a large colander set over a medium bowl or in the sink. Add 2 teaspoons of salt and toss until evenly coated. Set aside to drain.

2. Step 2

Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, until 2 minutes shy of al dente.

3. Step 3

While the pasta cooks, thinly slice the garlic. Stem and seed the chiles, then tear them into bite-size pieces. Finely chop half of the parsley, leaving the other half whole.

4. Step 4

When the pasta is done cooking, turn off the heat. Transfer the zucchini to a medium bowl, then pat very dry with a clean towel. Reserve about 1 cup of the pasta cooking water. Drain the pasta into the colander, then return the pot to the stove. (As it sits, the residual heat should remove any remaining moisture.)

5. Step 5

To the empty pot, add the oil, garlic, chiles and the whole parsley (reserving the chopped parsley) and place over medium heat. Season with salt to taste and cook, stirring constantly, until the garlic is fragrant and just starts to brown at the edges, 2 to 4 minutes. Add the zucchini and continue to cook, stirring occasionally, until it turns bright green, another 2 to 3 minutes. Add the reserved pasta water and stir, scraping up any browned bits on the bottom of the pot.

6. Step 6

Add the drained spaghetti and stir until well combined. Add the reserved chopped parsley and cheese, if using. Taste for salt, and add more if needed. Serve immediately.

Shaved Kohlrabi Salad with Basil and Parmesan

1 or 2 kohlrabi

Kosher salt

2 Tbs white balsamic vinegar

2 Tbs EVOO

Parmesan, shaved with a peeler, to taste

Fresh herbs—basil, chives, tarragon or dill.

Peel the kohlrabi and then use a vegetable peeler or cheese slicer to slice very thin slices. Spread out in a large wide bowl and sprinkle with more salt, pepper. And the white balsamic vinegar. Let sit for 15 minutes to let the vegetables soften, then gently toss with the oil and herbs, mixing with your hands then sprinkle with the parmesan. And serve.

Beet and Kohlrabi Salad

2 large kohlrabi

3 tart apples

2 medium beets

40 grams roughly chopped cilantro

1 garlic clove, crushed

55 ml cider vinegar or white wine vinegar

50 mL EVOO

Salt & pepper to taste

Peel the kohlrabi, cut in half and thinly sliced.

Peel and core the apples, thinly slice

Grate the beets coarsely and then combine with kohlrabi and apples. Add all the other ingredients and mix gently but well. Adjust seasoning and serve.

VIETNAMESE STYLE CABBAGE SALAD W/TOFU

Yield:4 servings

· 3 ½ tablespoons soy sauce

· 2 teaspoons light brown sugar

· 2 teaspoons Asian fish sauce

· Zest and juice of 1 lime

· ½ jalapeño, seeded and minced

· 1 garlic clove, minced

· 4 tablespoons peanut oil

· ½ pound extra-firm tofu, cut into slabs, ¾ inch thick

· 6 cups shredded cabbage

· 1 large carrot, grated

· ⅓ cup coarsely chopped roasted, salted peanuts, plus more to serve

· 2 tablespoons chopped cilantro, plus more to serve

1. Step 1

To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar, 1 ½ teaspoons fish sauce, lime zest and juice, jalapeño and garlic. Whisk in 3 tablespoons peanut oil.

2. Step 2

Pat the tofu dry with paper towels. Heat the remaining 1 tablespoon peanut oil in a large skillet, preferably nonstick. When it shimmers, add the tofu. Cook 3 minutes without moving, until golden brown on the bottom. Flip and cook 2 minutes more. Transfer to a paper towel-lined plate. In a small bowl, whisk together the remaining 1 ½ tablespoons soy sauce and ½ teaspoon fish sauce. Move the tofu to a cutting board, and brush both sides of each slice generously with this mixture. Cut tofu into bite-size pieces.

3. Step 3

In a large bowl, toss together tofu, cabbage, carrot, peanuts, cilantro and vinaigrette. Garnish with more peanuts and cilantro.

Kohlrabi Home Fries

Yield:4 to 6 servings

· 1 ½ to 2 pounds kohlrabi

· 1 tablespoon rice flour, chickpea flour or semolina (more as needed)

· Salt to taste

· 2 to 4 tablespoons canola oil or grapeseed oil, as needed

· Chili powder, ground cumin, curry powder or paprika to taste

1. Step 1

Peel the kohlrabi and cut into thick sticks, about ⅓ to ½ inch wide and about 2 inches long.

2. Step 2

Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.

3. Step 3

When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn't crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.

TIP

· Advance preparation: You can cut up the kohlrabi several hours before frying. Keep in the refrigerator.

BROCCOLI, CABBAGE AND KOHLRABI SALAD WITH QUINOA

Yield:3 generous servings.

· 3 ½ cups mixed shredded broccoli stems, green cabbage and kohlrabi (peel broccoli stems and kohlrabi before shredding) (about ¾ pound)

· Salt to taste

· ½ cup cooked quinoa

· 2 tablespoons chopped fresh dill

· ½ teaspoons nigella seeds (optional)

· 3 tablespoons fresh lemon juice

· 1 tablespoon seasoned rice vinegar

· 2 teaspoons Dijon mustard

· 2 tablespoons grapeseed or canola oil

· ¼ cup plain low-fat yogurt

· Freshly ground pepper

· ½ cup low-fat cottage cheese (optional)

Add ingredients to Grocery List

1. Step 1

Toss the shredded vegetables with salt to taste and place in a strainer set over a bowl. Refrigerate and let sit for 45 minutes to an hour. Discard the water that accumulates in the bowl and squeeze the shredded vegetables to extract more water. (Note: If you are on a no-sodium diet, omit this step). Transfer to a bowl and toss with the quinoa, dill and nigella seeds.

2. Step 2

In a small bowl or measuring cup, mix together the lemon juice, rice vinegar, salt, pepper, Dijon mustard, oil and yogurt. Toss with the shredded vegetables. Add the cottage cheese to the salad and toss, or serve with the cottage cheese spooned on top. Refrigerate in a bowl or in containers until ready to take to work.

TIP

· Advance preparation: This will keep for 4 days in the refrigerator.

· Step 1

Toss the shredded vegetables with salt to taste and place in a strainer set over a bowl. Refrigerate and let sit for 45 minutes to an hour. Discard the water that accumulates in the bowl and squeeze the shredded vegetables to extract more water. (Note: If you are on a no-sodium diet, omit this step). Transfer to a bowl and toss with the quinoa, dill and nigella seeds.

· Step 2

In a small bowl or measuring cup, mix together the lemon juice, rice vinegar, salt, pepper, Dijon mustard, oil and yogurt. Toss with the shredded vegetables. Add the cottage cheese to the salad and toss, or serve with the cottage cheese spooned on top. Refrigerate in a bowl or in containers until ready to take to work.

TIP

· Advance preparation: This will keep for 4 days in the refrigerator.

Rice Paper Spanakopita with Zucchini Recipe

Ingredients

· 6 rice paper sheets

· 1 egg

· 1/2 cup milk

· 1 cup cottage cheese, feta cheese, or low-fat cream cheese

· 1 cup shredded zucchini, about 140g

· 1/2 tsp salt

· Pinch of black pepper

· 1/2 tsp garlic powder

· 1 tsp sesame seeds

Instructions

· Shred the zucchini, sprinkle with a pinch of salt, and let it sit for 10 minutes to release water. Squeeze out excess liquid using a clean kitchen towel or cheesecloth.

· Mix the drained zucchini with cottage cheese, salt, pepper, and garlic powder in a bowl. Stir until well combined.

· Whisk the egg and milk in a wide shallow dish. Dip one rice paper sheet at a time into the mixture for about 10 seconds until fully soaked.

· Lay three soaked rice paper sheets on a clean surface, overlapping each by about a third. Use three sheets per roll (you’ll make two rolls total).

· Spread half the zucchini-cheese mixture onto the center of the overlapped sheets. Fold the bottom, sides, and top over the filling, then roll tightly into a log

· Repeat with the remaining rice paper and filling to make the second roll.

· Place both rolls on a parchment-lined baking sheet, sprinkle with sesame seeds, and bake at 400°F with the fan on (or convection setting) for 15 minutes.

· Let the rolls cool for 15 minutes before slicing and serving. Enjoy!

Notes:Squeeze the zucchini well to avoid soggy rice paper.

Use a convection oven setting for extra crispiness, if available.

Store leftovers in an airtight container in the fridge for up to 2 days.

Grilled Zucchini Planks with Miso Glaze

Yield:4 servings

· 4 zucchini (about 2 pounds), washed and halved lengthwise

· 3 tablespoons white miso paste

· 2 tablespoons mirin

· 2 teaspoons granulated sugar

· 1 ½ teaspoons soy sauce

· Neutral oil, such as vegetable or grapeseed (or nonstick spray)

· White or brown rice, for serving (optional)

· 2 scallions, white and green parts, trimmed and finely sliced

· Toasted sesame seeds, for serving

1. Step 1

Using a sharp knife (a small paring knife works best), score the zucchini flesh in a crisscross pattern, taking care not to slice all the way through.

2. Step 2

Make the glaze: In a small bowl, combine the miso paste, mirin, granulated sugar and soy sauce. Add 1 tablespoon of water and whisk until combined.

3. Step 3

Liberally brush the cut sides of the zucchini with the glaze. Drizzle each piece with a little oil.

4. Step 4

Heat a large grill pan (or a well-seasoned cast-iron skillet) over medium-high. When hot, working in batches, place the zucchini, glazed side down, onto the hot surface. Press the zucchini onto the surface to encourage charring. (If you’re using a regular skillet, you may need to add more oil to the pan.) Cook without moving for 2 to 4 minutes until golden and charred.

5. Step 5

Flip the zucchini over onto the skin side, reduce heat to medium, cover with a lid and cook for 4 to 5 minutes until tender. To check for doneness, give the sides of the zucchini a squeeze; if it yields easily, it is ready.

6. Step 6

Remove the zucchini from the pan and brush more glaze over the cut side. Serve on its own or on top of rice, if desired, and scatter with scallions and sesame seeds.

TIP

· To grill the zucchini: Heat a grill to medium-high, and clean and oil the grates. Grill the glazed zucchini over direct heat, flesh side down, for 2 to 3 minutes, until there are char marks and the zucchini has begun to soften and turn golden. Flip and cook for another 2 to 3 minutes until cooked through. If using a gas grill, close the lid between flips.