While You're on Holiday, the Veggies Keep Growing...
Two Simple Summer Recipes with Zucchini, Spinach & More
Even though the holiday season has begun and many members of our community farm are off enjoying a well-deserved break, the vegetables don’t take time off. They continue to grow, ripen, and ask to be harvested. And so, every Saturday, a dedicated group of us shows up — sunhat on, hands in the soil — to harvest, sort, and distribute the week’s bounty.
The joy is mutual: working together for a healthier planet, eating ultra-fresh food, and feeling the rhythm of the seasons.
This week’s seasonal stars were zucchini, potatoes, onions, spinach, and fresh salad greens — plenty of summer inspiration. With those in hand, I cooked up two easy and satisfying meals that I’d love to share with you.
Recipe 1: Creamy Zucchini–Corn Soup with a Hint of Lime
This soup is warm, vibrant, and full of summer flavor — perfect for lunch or a light evening meal, served with a slice of good bread or a fresh salad on the side.
Ingredients:
2 large zucchinis, chopped
1 large onion, chopped
3 cloves of garlic, minced
2 red peppers, chopped
3 medium potatoes, chopped
400 g corn (fresh or canned — I used canned this time)
1 tsp sweet paprika powder
Juice of ½ lime
Olive oil (generous splash)
Vegan cooking cream (a swirl to finish)
2–3 L vegetable stock (adjust for desired thickness)
Optional: leek, peas, or herbs for garnish
Instructions:
Heat olive oil in a large soup pot. Sauté the onion for 3–4 minutes.
Add garlic and red pepper, stir for another 2 minutes.
Add chopped potatoes and zucchini, stir to coat.
Pour in the stock, add two-thirds of the corn, paprika powder, and ground pepper to taste.
Let simmer until vegetables are soft (about 20–25 min).
Blend the soup until smooth, then stir in the cream, juice of ½ lime, and the remaining corn.
Adjust seasoning, garnish if you like — and enjoy!
Recipe 2: Easy-Peasy Pasta with Spinach, Garlic & Lime
A quick and flavour-packed dinner — earthy spinach, garlic, and a kick of lime bring this dish to life. You’ll only need one sauté pan and a pasta pot. That’s it.
Ingredients:
500 g fresh spinach, roughly chopped
5 cloves of garlic, chopped
1 large onion, chopped
1 red pepper, chopped
1 tsp paprika powder
½ tsp smoked paprika
Juice of ½ lime
Pasta of your choice
Olive oil
Freshly ground pepper
Instructions:
Start boiling water for the pasta in a large pan.
In a sauté pan, heat a good amount of olive oil. Sauté the onion until soft.
Add garlic and red pepper. Let it cook gently for 2–3 minutes.
Stir in paprika and smoked paprika. Add spinach and let it wilt down.
Cook the pasta until al dente, then transfer it directly into the sauté pan.
Add a splash of pasta water if needed to loosen the sauce.
Finish with lime juice and lots of pepper. Serve warm — or cold as a pasta salad the next day.
Enjoy these two simple dishes that celebrate the power of local, fresh food and the joy of working the land — even when the summer sun tempts you toward your holiday chair.
See you at the farm, or at the table.