It’s Zucchini fest! CSA week #7
Hello folks,
The pitter patter of rain (imagine that… rain!) hits my rooftop as I write this early morning before the kids wake. Oops I take that back, Bryn just woke a little early.
Announcements: Remember to sign in on the sheet when you pick up your veggies. Bring a canvas bag and try to limit produce bag consumption or reuse from last week. Thanks!
FREEZER beef/lamb and pork still available. Custom cut to your specification. Its a great way to buy meat more economically than by the cut if you have the room. Time magazine had an article in June 15th issue called “Cow-Pooling”! Great term. Go in with friends and family on a whole cow!
ON THE FARM: We got our turkey chicks this week! Think Thanksgiving! 100 chicks are peeping away in the brooder. We have decided to keep our organic feed protocol with Turkeys so get your reservation in before fall! This week we managed to squeek in getting 13 dry round hay bales made on the Land Trust field in Richmond. What a season, we are very behind in our hay production (its the same for most farms around here).
If anyone drives Rte 2 past the VYCC West Monitor Barn, drive a little slowly and take a look at our cows grazing in their field in the high grass. We have about 5-6 more days of grazing there and then they will head back onto the Andrews high pasture rotation.
IN THE GARDEN: Garlic Harvest begins! We planted over 1500 feet of garlic last fall and are reaping the benefits of gorgeous large bulbs! I hope you enjoyed your fresh bulbs last week, more this week too! We pulled up and bundled over half of the field of garlic and hung them to cure (dry) in our sugar shack over the rafters. Its quite a sight to see!
The zucchinis are off and growing! Plenty of summer squash so peek at the recipes below (3) for some ideas to do with any excess.
Woodchuck caught count: 5
THIS WEEKS HARVEST: Zucchini Summer Squash, Fresh Garlic, Head Lettuce, Mixed greens, Broccoli, Kale or Chard, and shelling peas! PYO herbs as always and yes, take home a small bouquet of PYO flowers this week.
As always, we welcome your feedback. Stay tuned for date and information about our 2nd Annual Maple Wind Farm Hoedown and Barndance…
Eat well,
Beth and Bruce
Zucchini & Tomato Casserole
2 medium zucchini, cubed
1 tbsp. fresh chives, chopped
1 teaspoon butter, melted
2 large tomatoes, finely chopped
1 teaspoon fresh basil, chopped
1/2 c. cheddar cheese, grated
Salt and pepper
Preheat oven to 350 degrees. Steam zucchini until barely tender. Arrange zucchini in the bottom of a casserole dish. Stir salt, pepper, and chives into butter and pour over zucchini. Cover with tomatoes and sprinkle with basil and cheddar cheese. Bake, uncovered, for about 30 minutes.
Stuffed Zucchini
5 medium zucchini
1/4 brown rice, uncooked
1/2 c. boiling water
1 small onion, chopped, chopped finely
1 clove garlic, minced
1/2 c. parsley, chopped finely
1/4 c. olive oil
1/2 c. bread crumbs
1 lemon
1 egg, separated
1 c. mushrooms, chopped finely (optional)
1/2 c. cheddar cheese, grated
Salt and pepper
Hollow out zucchini with a spoon. After scooping out zucchini, chop remaining insides into small pieces. In a medium-sized saucepan, cook rice with water, onion, garlic, salt, pepper, and oil for about 15 minutes. Add chopped zucchini and cook 5 more minutes. Add bread crumbs, parsley, juice from the lemon, the egg white, mushrooms, and cheese. Preheat oven to 350 degrees. Place filling into zucchini shells. Arrange the zucchini in a baking dish. Spread extra filling around the shells in the bottom of the pan. Cover with foil and bake about 40 minutes.
Zucchini Pancakes
3 c. zucchini, grated
2 eggs
3 tbsp. flour
1/4 c. Parmesan cheese
1/2 teaspoon salt
Pepper
Butter
In a medium-sized bowl, mix together zucchini and salt. Let stand about 45 minutes. Squeeze excess moisture from zucchini. In another bowl, beat eggs well. Add zucchini, flour, cheese, and pepper; mix well. In a large skillet, melt some butter. Fry tbsp.fuls of the zucchini mixture until lightly browned, turning once. Makes about 12 pancakes.
