Cool Runnings Out Here At Echollective

9:33 AM derek 0 Comments

Cooler temps and rains mean mostly good things out here on the farm, which means good things for you at home and in your kitchen. We were able to squeeze in plantings of lettuce, beets, squash, peas and an array of brasicas. Soon we will be back to that wonderful time we call "the salad days" with beautiful heads of lettuce and an autumn mix that is delicate and delectable. Enough about the future lettuce, let us talk about the bounty of this weeks box which includes.
-Summer Squash and Zucchini
...and a little something extra

Here's an idea from my own snack attack-

Roasted Pesto Squash-
The what:
Salt and Pepper
olive oil
1 head garlic
Fresh Basil
Nuts of your choice (I recommend sunflower seeds)
4 Summer squash
optional- parmesan,  any veggies you like the flavor of when roasted (I like hot and sweet peppers, onion, carrot, tomatoes, even oyster or shiitake mushrooms)

The how:
1) Preheat oven to 425 degrees
2) Break garlic down into individual cloves and peel
3) Rough chop any extra veggies you may be adding to yer pesto(excluding squash)
4) Combine garlic cloves, veggies, and nuts in bowl and toss with olive oil
5) Lay in a shallow pan in a single layer place in oven until garlic starts to brown usually about 10 minutes
6) Remove from pan and place in contents into blender or food processor with 1/2 cup basil and 1/4 cup olive oil
7) Do not turn off oven
8) Blend until desired texture is reached
9) Cut squash into "half moons" -halve the squash the long way the slice into semicircles
10) Mix squash and pesto and return it to its oven home for another 15 minutes or until edges of squash start to brown
11)Remove and serve

Its getting late so it is time for the old cutty-pasty

ooh this one looks good from

Tomato, Cucumber, Purslane Salad Recipe

Especially good served with grilled seafood.


  • 1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped
  • 1 medium tomato, chopped
  • 1 bunch purslane, thick stems removed, leaves chopped, resulting in about 1/2 cup chopped purslane
  • 1 minced seeded jalapeno chile pepper
  • 2-3 Tbsp fresh squeezed lemon juice
  • Salt to taste


Combine all ingredients in a serving bowl. Salt to taste.

A little something for the grown-ups

The Real Mojito


  • 10 fresh mint leaves
  • 1/2 lime, cut into 4 wedges
  • 2 tablespoons white sugar, or to taste
  • 1 cup ice cubes
  • 1 1/2 fluid ounces white rum
  • 1/2 cup club soda


  1. Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge. 

With an Echollective twist; 
 Try crushing and rubbing basil with the mint mmmhmmm.

That'll do it for this week, this is Will filling in for Adrian. Sorry about all the grammar.

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