July 10, 2008
Summer is in full swing! I hope you all are enjoying splashes in a nearby river or waterhole on these hot days!
Reminders: Please bring your pint jars back tomorrow for a refill of maple syrup soon! Thank you! Any extras would be appreciated. Dont forget your bags and some folks are reusing their produce bags- way to go!
Kudos to the Williston families who carpool their veggies…4 families share Maple Wind CSAs and they each rotate a week to pick up for each other. Maybe you have a neighbor in our CSA to do the same thing and save some gas or time.
ON THE FARM: We are still finishing the work at the Teal Farm with water systems as our next project. By the way, the Teal Farm is having a open to the public free tour this Saturday July 12 at 10:00am. Bruce and Nate spent a good bit of last week on an excavator installing the spring and now this week our focus is fencing and running the ground water line. We are taking more steers to the butcher on Monday as well as a few pigs so expect more great product at Farmers Market. Its not too late to order custom meats!
IN THE GARDEN: Weeds.. We’ve enjoyed the rain but so have the weeds. We are tackling them with a vengence and just had a huge crew out there yesterday in the humid weather taking care of business. Are you looking down from route 2 to see the garden as you drive by? Its really taking on some beautiful colors. No sign of the wood chuck from last year thank goodness. The broccoli are coming along nicely as are the cauliflour. Our squash plants are at least 2 1/2 feet high and thriving! I can see some winter squash forming!
THIS WEEKS HARVEST: Colorful and flavorful. Summer is kicking in! ENJOY!!!! yum.
You’ll find summer squash, cucumbers, beets and kale. Also some mixed mesculin greens, garlic scapes and some more peas (PYO at Richmond again). The pickers in Richmond last week were troopers in the rain…out there with umbrellas and all!
IN THE KITCHEN: Thank you Jodi from Maple Wind Farm for supplying these tasty zucchini recipies. Members are always welcome to email me a great recipe they know or would like to suggest to all of us and I will post it here.
FRIED ZUCCHINI
8 tblspn flour
9 tblspn water
salt
1lb zucchini
9 tblspn yogurt
1 tblspn olive oil
1/2 bunch of mint
1/4 tspn ground cumin
oil for frying
~In large bowl stir together flour, salt and water until smooth to make batter. Let stand for about 1 1/2 hours.
~Wash zucchini and slice about 1/2 inch thick.
~Put yogurt, mint and olive oil in food processor. Season with cumin.
~Lay zucchini slices in batter. Heat oil in wide pot or wok. Remove zucchini from batter, let drain a little. Carefully place slices in oil and fry about 5-8 minutes or until golden and crispy.
Serve with yogurt dip.
ZUCCHINI-POTATO FRITTERS
1/2 lb potatoes
1/3 lb zucchini
1/2 tspn corriander and cumin
2 heaping tblspn whole wheat flour
salt and fresh ground pepper
sweet paprika
3 tblspn oil for frying
~Peel and rinse potatoes and zucchini, then grate. In small bowl combine potatoes, zucchini and corriander ~Add cumin and flour. Season with salt, pepper and paprika. Mix well.
~Heat oil in pan. Form the mixture into six fritters. Then fry over medium heat until crispy brown.
Enjoy your week.
Thank you for eating locally and reducing your “miles per gallon quotients in your diet”.
Beth
