- Zucchini
- Cabbage
- Tomato
- Cucumber
- Kale or chard
- Garlic
- New potatoes (sorry they just were not quite ready last weekend)
- Sugar snap peas or green beans
- Herb (parsley or basil)
- Broccoli
- Lettuce
This week on the farm we have been turning over spring beds and putting in fall and winter crops. We have gotten in the last of the Brussels and cabbages. Juve pulled out the last of sugar snap peas from the hoop house #6. I immediately put in the “July 4th” cucumbers. This has been an important transplant date for about 10 years. Our friends Susan and Walter and their boys used to visit us every 4th to help celebrate Jacob’s birthday on a long weekend. Susan and I would transplant 1-2 beds of cucumbers and they would be the best cucumbers of the season. The cucumber onslaught is about to happen, so get ready! Don’t forget the joy of the quick pickle. This approach lets you preserve the freshness of lots of veggies.
I have decided in an effort to get out to harvest your veggies to present the recipes I have gathered this week as well as the those that my recipe guru Sue Kass has compiled. The social and COVID commentary will come in snippets during the week as there is much to do.
The lavender wand making will happen this afternoon. There is space in the second session from 4:30-5:00 for 6 more socially distanced members. Please text me to ensure there is room, or take your chance and just show up. The event will take place under our carport. Thanks to Janette Gill for organizing.
Easy Roasted Zucchini with Garlic and Tomato
Summer Squash Slaw with Feta and Toasted Buckwheat Recipe
We received many zucchini bread recipes over the last two weeks. I apologize in advance if I have omitted yours. Some of the recipes came in a PDF so I attached them to the email sent out to subscribers. Luna and I went crazy this week making many of the recipes ourselves. We could not resist at times modifying them as we went. Of all the ones we tried this was our favorite:
https://www.mysaffronapp.com/shared/recipe/Jb1FGWgLh/crunchy-streusel-zucchini-bread
Thank you to all who participated. It was a fun challenge and we got so many great ideas and recipes. We loved the photos of the completed recipe and Melanie’s step by step preparation with photos of local ingredients. Here is a selection of the other recipes:
https://www.wellplated.com/chocolate-zucchini-muffins/
Zucchini Bread from Dawn Larson
INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon paprika
6 tablespoons of your favorite fresh herbs ( such as dill and parsley or rosemary, basil, and oregano, chopped)
3-5 tablespoons green onions
1 cup sharp cheddar cheese , grated
2 eggs
1/4 cup olive oil
1/2 cup milk
1 and 1/2 cup zucchini , shredded and then placed in a thin clean dish towel and wrung out like mad to get the water twisted out of zucchini
3 tablespoon chopped pickled jalapeños (optional)
DIRECTIONS
Combine dry ingredients, herbs, green onions or shallots and cheese; stir to mix well.
In a separate bowl, beat eggs lightly; add oil and milk, and mix well.
Stir in zucchini to wet ingredients.
Add liquid ingredients with zucchini to flour mixture and stir just until all ingredients are moistened; do not overmix.
Pour into a greased and floured 8- by 4-inch loaf pan, and smooth top of batter.
Bake at 350 degrees F for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
Let loaf stand for 15 minutes, then turn out onto a wire rack and cool completely.
From Bridget Clough
Zucchini Blueberry Bread from Regina
INGREDIENTS
- 1 large egg
- 1/2 cup light brown sugar, packed
- 1/3 cup canola or vegetable oil
- 1/4 cup granulated sugar
- 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
- 1 teaspoon vanilla extract
- 1 cup all purpose flour + 1/4 cup for tossing with blueberries
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, or to taste
- 1 cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)
- 1 cup (6 ounces) fresh blueberries (I haven’t tried with frozen)
INSTRUCTIONS
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
- Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
- Add the zucchini and stir to combine; set aside.
- In a medium bowl, add the blueberries and 1/4 cup flour and toss to coat.
- Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don’t overmix.
- Turn batter out into the prepared pan, smoothing the top lightly with a spatula.
- Bake for about 55 to 60 minutes or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
- Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.