Summer now seems upon us, the inclement weather of spring is dissipating, and the sun is warming our little patch of earth at the farm. With the change in weather comes summer vegetables of all sorts! Dainty yellow flowers in the squash field have transformed into plump zucchinis, and slender green beans hang delicately near the potato flowers. We have been popping Walla Walla onions out of the field along with fennel with their fragrant, anise-scented fronds. The potatoes are being dug up from their soil slumber, and red beets are rounder and redder than ever. The sun has even given us raspberries and strawberries, sweet little vessels of summer sunshine!

This July has been exciting, harvesting new crops and working with the crew to complete each day’s ever-growing harvest list. I often pass the time in the field by scheming new ways to create meals from the crops we harvest and getting inspiration from what my coworkers have been creating with the farm foods. I hope you enjoy this process as well with your share! A classic favorite way of mine to prepare the veggies is to BBQ them, and all the vegetables this week are just begging to be thrown on the grill and enjoyed under the summer sun!

Grilled Vegetables with Creamy Basil Sauce

¼ c Red Dog basil
¼ c mayonnaise
1 Tbsp lemon juice
1 garlic clove
Red Dog Farm vegetables (my favorite farm vegetables to grill are fennel, onion, and zucchini!)

Process the basil, mayonnaise, lemon juice and garlic in a food processor until smooth.

Prepare grill. Slice vegetables of choice ½ inch thick and season with oil, salt and pepper.

Grill veggies for about 5 minutes on each side or until lightly charred

Enjoy your freshly grilled vegetables with the delicious basil sauce on top!

~Wendy