It’s official.  The garden is exploding right now!  We’re days away from an explosion of zucchini, but at this point they’re still coming in small enough quantities to be exciting rather than daunting.  Broccoli and cauliflower and cabbage have deemed themselves ready to harvest, a sneak peak into the carrots and beets revealed that they’re ready to be pulled,  peas are still flourishing, rainbow chard is too beautiful for words, and even the garlic is ready.  And I may or may not have dug my greedy little hands into the purple potatoes … a little small but oh so close.

Whatever is coming out of your garden or off the tables at your farmer’s market, it’s time to find ways to enjoy the summer harvest, because it’s here – all at once!  This Soba Noodle dish will happily welcome any and all kinds of fresh veggies, it’s only demand is that you cut them to look like noodles – matchstick it, julienne it, cut it into thin ribbons – basically, anything that your fork can twirl it’s way through (ok so don’t get too hung up on that or you’ll spend hours staring at a head of broccoli).  You can even skip the soba entirely and replace it with long strands of zucchini ribbons.  Let the garden be your guide!

Soba Noodles with Tahini-Nut Sauce & Summer Garden Vegetables

Serves 4-6

Sauce:

Makes 1 cup

2 large cloves garlic

2 tbsp finely grated ginger

1/4 cup rice vinegar

3 tbsp strong green tea or water

2 tbsp tamari

2 tbsp mirin

2 tbsp peanut butter or almond butter

2 tbsp tahini

2 tbsp sesame oil

2 tsp chile garlic sauce, sriracha or other hot sauce

Salad 

1 8oz package soba noodles*

1 cup small broccoli florets

1 cup sliced scallions

1 cup thinly sliced kale, chard or spinach

1 cup snow peas, cut into matchsticks

1 cup zucchini ribbons*

2 tbsp toasted sesame seeds

Combine all ingredients for sauce in a blender until smooth.

Bring a large pot of salted water to a boil and add soba noodles.  Cook, stirring frequently, until al dente, about 7 minutes.  In last minute of cooking, add broccoli florets.  Drain, rinse with cold water and transfer to a large bowl.  Add scallions, kale, peas and zucchini ribbons to the noodles and broccoli.  Pour in the sauce and stir to coat. Sprinkle sesame seeds on top.   Serve warm or at room temperature.

*Replace with 4 cups zucchini ribbons for an all-vegetable dish

*Using a mandolin or spiralizer to prepare zucchini is the best way, but if you don’t have one of these handy tools you can use a vegetable peeler to peel off long strips of zucchini, stack the strips and then use your knife to cut strips into long noodles.

Heidi Scheifley

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