For most fruits that we pick during summer harvest we can see them at a distance. Not so for the cucumber though, as it spends its day hiding under the shade of a cuke leaf canopy. Today’s harvest was an optical challenge, and a stimulating way to start the day.

Cucumbers on the grow

The ingredients for this week’s recipe came together on their own. I was out to make some pasta sauce and was looking for some veggies to combine with a jar of tomato sauce. I needed to look no further than the fridge.

Zucchini Tomato Sauce
Ingredients
2 medium onions, sliced fine
2 cloves garlic, coarsely chopped
1 green pepper or one eggplant, chopped into bite-size pieces
1 large zucchini cut into chunks
3 garlic scapes, chopped (optional)
1 @ 32 oz jar of tomato sauce
2 tbsp olive oil
4 large leaves of basil, chopped

Method

• Saute the onions, garlic and pepper in the olive oil over high heat for 3 minutes. Turn down heat to medium and cook for 5 more minutes.
• Add the zucchini and garlic scapes and cook for 10 minutes.
• Add the tomato sauce, bring to a boil. Turn heat on simmer and let cook for 20 minutes or until desires thickness.
• Serve over pasta, rice, bread, or grain of choice.
• Garnish with chopped basil.

Meanwhile, in the fields the soils are getting a feeding of oats and peas. We caught a 1 day window on Sunday when the fields were finally dry enough to spade. We prepped many a bed and turned under our mowed down cover crops. Looks like a healthy meal.

View while mowing down the oats and peas