Vol. 16, No. 14, August 16, ‘11 319-331-2367 (Ben) 278-4522 or 577-9208 (Angela)
In the Box . . .
Summer Squash: ‘Costata’, ‘Dark Green’, Patty Pan, ‘Zephyr’ and/or Yellow Crookneck
Cherry Tomatoes: ‘Sungold’ ‘Black Cherry’ or ‘Juliet’ (some sites)
Tomatoes: ‘Mountain Magic’, ‘Green Zebra’, ‘Tasty Evergreen’, ‘Amish Paste’, ‘Nebraska Wedding’, ‘MoonGlow’, ‘San Marzano’, ‘Opalka’, ‘Abe Lincoln’, ‘Italian Gold’, ‘Paul Robeson’, ‘Garden Peach’ or ‘Defiant PHR’
Peppers: ‘Ace’, ‘Mandarin’, ‘Romanian’, ‘Islander’, ‘Jimmy Nardello’ or ‘Apple’ (some sites)
Eggplant: ‘Ping Tung Long’, ‘Thai Green’, ‘Black Beauty’, ‘Falcon’, ‘Rosa Bianca’, or ‘Snowy’ (some sites- just getting started)
Cucumbers: ‘Suyo Long’, ‘Marketmore’ or ‘Tokiwa’
Okra (for those who requested it)
Free (upon request): sage, basil bouquets (two per share, one per half-share for season)
Please email firstname.lastname@example.org for ala carte or free items.
August always seems to me to be the time of year when the musical concerts of Mother Nature are the most frequent. Last week at the farm we were treated to “musical rounds” of cicadas chirping while we were harvesting, weeding and planting the bounty of the season. Sunday morning (which is always a “quiet” time around the farm) while harvesting your summer squash, I was treated to a song by the different types of bees buzzing with excitement about all the new blossoms to visit. All the different types of bees buzz around with a different “hum” to their wings and seeing as we have at least 4 different types of bees at the farm, it was quite the concert!
The old cliché “You never know how good you’ve got it until it’s gone” has been realized at the farm this last week. Our tractor has had to go to the shop for repairs to the clutch. One big thing we were using the tractor for this time of year was digging potatoes. Without the use of the tractor, we have been going “old school” digging the potatoes by hand with spading forks. Although physically hard, it has actually been a joy to unearth the spuds by hand and see the wildlife (leopard frogs, snakes, spiders, etc.) that live in our potato fields throughout the season.
Watch Upcoming Newsletters: With all the different varieties of tomatoes starting to make a presence for the season, we will be having a “Tomato” themed pot luck coming up soon. We are trying to work out a date (either end of this month or beginning of next), so watch your newsletters for info on this event.
Here are two contributions sent from members Brandy Case-Haub and Sandy Grace:
Zesty Zucchini Quesadillas from "Simply Organic" by Jesse Ziff Cool. (Brandy)
2 TBSP pine nuts (toasted for several minutes in open saucepan)
2 TBSP olive oil
1 zucchini, shredded
1/2 red or yellow bell pepper, finely chopped
1 small red onion, thinly sliced
2 garlic cloves, minced
1 tsp ground cumin
1/4 c chopped fresh cilantro (my cilantro is done for the season so I omitted this and it was still yummy)
1/4 tsp salt
1/4 tsp ground black pepper
1 large tomato, chopped
juice of one lime
1 tsp chili powder
1/4 tsp hot sauce (optional)
4 whole wheat or white tortillas (8 inch size)
2 cups shredded
Heat oil in medium skillet over medium heat. Add zucchini, bell pepper, onion, garlic, and cumin. Cook for 5 minutes, or till veggies are soft. Stir in cilantro, salt, and pepper. Set aside. In small bowl, combine tomato, lime juice, chili powder, and hot sauce (if using). Set aside for serving time. Spread one quarter of veggie mixture on half of each tortilla. Sprinkle each with 1 1/2 tsp pine nuts, and top with one quarter of shredded cheese on each. Fold tortillas in half and toast in skillet over medium-low heat till browned and cheese is melted. Cut into wedges and serve with generous amount of tomato topping.
Patty Pan Squash Kissed With Garlic and
3/4 lb. Patty Pan squash; washed and quartered (if small or else cut into 6 wedges if larger ones)
2 tsp. olive oil
1 fat clove garlic, minced
1/4 C water
1 T. fresh chopped dill
Salt and pepper
Heat olive oil in medium non-stick skillet over a medium high heat. Add squash and garlic and cook for 60-90 seconds. Add a quarter cup of water and cover. Cook for another 4-5 minutes or until the squash is just tender. Remove the lid and allow the water to evaporate.
Season squash with salt and pepper and toss in the fresh dill. Serve hot. Makes 2 servings.
--adapted from http://cleananddelicious.com