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Upstate Pairing: September-October 2016

Becker Farms and Vizcarra Vineyards is a 5th Generation family owned 340 acre working fruit and vegetable farm that sells most of their products directly to the public. Becker Farms goal is to provide families with the opportunity to visit the countryside and embrace what Mother Nature provides us among family and friends. It’s the simple things in life that make all the difference.

For the past 100 years Becker Farms has harvested its own fruits and vegetables to provide fresh produce and a wide variety of value added products such as hand made pies, jams, cookies, cider, fudge and wines. In the last two years Becker Farms has adopted a field to table approach with all of its catered events serving items grown and picked for the occasion right from the farm or brought in from other local growers within a 100 mile radius of Becker Farms. Becker Farms believes that a farm fresh meal is a very basic yet integral part of maintaining a strong bond with families and friends. This philosophy strengthens communities and enriches lives.

 

zucchini-pasta

Summer Squash “Pasta” with Green Goddess Dressing

Yield: 4 servings2 lbs. mixed summer squash1 tsp. sea salt½ cup plain whole milk greek yogurt3 Tbsp. extra virgin olive oil2 Tbsp. fresh lemon juice1 Tbsp. red wine vinegar1/3 cup fresh chopped basil, plus more for garnish3 Tbsp. fresh chopped parsley3 Tbsp. fresh chopped chives2 Tbsp. fresh chopped tarragon1 small garlic clove1 anchovy (minced) OR 1 Tbsp. drained capers¼ cup shaved parmesan cheese, plus more for garnish¼ cup toasted pinenutsfresh ground pepper

  1. Cut the squash into thin strips using a julienne peeler or spiralizer. Sprinkle the squash with salt, toss gently, and place in a colander to drain for 20 minutes. Carefully squeeze the squash over the colander to release excess liquid and pat dry with a clean kitchen towel.
  2. In a food processor or blender, combine the yogurt, olive oil, lemon juice, vinegar, basil, parsley, chives, tarragon, garlic and anchovy or capers and blend until smooth.
  3. Toss the drained squash with the parmesan, pinenuts and desired amount of dressing.
  4. Season to taste with salt and pepper. Garnish with more parmesan, pinenuts and basil and serve immediately.

Pair with Vizcarra Vineyards Erie Canal Catawba.

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