Summer Squash Salad (or Zucchini Carpaccio) thinly sliced summer squash served with olive oil, lemon juice, mint, Parmesan cheese, and toasted pine nuts. Someone shared this with me and we tried it and liked it as well. I think next time I will try with basil in place of the mint for and Italian flare.4 small zucchini or mixed yellow and green summer squash (1 lb total)
1/3 cup loosely packed mint leaves
3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/4 teaspoon fine sea salt
Pepper to taste
1/4 cup pine nuts
Parmesan or Asagio cheese for shavings
Fresh mint sprigs for garnish
Toast the pine nuts: Heat a small skillet on medium high heat. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and let cool.
Slice the squash into paper-thin slices, set aside in a bowl.
Chiffonade the mint: Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers. Add to squash in bowl.
Dress the salad: Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and pepper and pour the dressing over the contents of the bowl.
Add the pine nuts and toss all together, gently, but thoroughly. Let mixture stand for at least 10 minutes to soften the squash and develop the flavors.
Transfer salad to serving dish or to four individual salad plates. Garnish with shavings of cheese made with a vegetable peeler and a few sprigs of fresh mint.
We will be at the New Albany Farmer’s Market this Saturday morning from 8:00-12:30. Be sure and stop by for your weekly fresh produce.
Another “Guest Post” this week… One of our regular patrons, Sue, was talking to Kenny at the market this past Saturday and shared this recipe with him. She said it was delicious. I haven’t made it for him yet, but plan to one night soon. It does sound like something he would really like, especially with pasta. Thanks Sue for the share!
A new feature this week… “Guest Post” this is something I have been kicking around a bit and decided to try it out. I thought of asking our customers to send me pictures with recipes of their creations using our produce. So if anyone is interested just let me know or send me your story. You can contact me at… Val@russellveggies.com
We will be at the New Albany Farmer’s Market this Saturday morning, summer hours have begun 8:00-12:30. Be sure and stop by for your weekly fresh produce. 
This year’s Monarch festival, hosted annually by the Arts Council of Southern Indiana to celebrate and help protect the species, is taking on a new look.
We will be at the New Albany Farmer’s Market this Saturday morning, summer hours have begun 8:00-12:30. Be sure and stop by for your weekly fresh produce. 
If you’ve never tried them, you must, they’re a creamy, sweet, nutty, summertime treat (some even say they taste like artichoke). It’s kind of a shame to cut them because the original flying-saucer shape is so fun and unique but truth be told, I was just looking for a quick clean and delicious side dish and was not focused on presentation but more on time and taste.
I love these cute little summer squash, these could easily be stuffed with a vegetarian mix. Try quinoa or rice, borrowing from a stuffed pepper recipe. One squash makes a very filling dinner.
