- Zucchini
- Cucumbers
- Kale or chard or collards
- Hot peppers
- Basil
- Cabbage
- Thyme or parsley
- Broccoli
- Tomatoes – cherry or New girl (still a trickle, but just you wait!)
- Garlic
This was a productive week. We managed to get a lot of the fall crops planted. The Brussels that languished in flats during the heatwave got planted and deep watered. The first radicchio and some lettuce made it into the ground. Beets have yet to be seeded as I contemplate battling the birds and bugs to keep the seedlings going. Juvencio, Kody and I attacked the perennial flower garden and freed it from the grips of weed inondation. That will be a perpetual battle that will have to be waged often over the coming months/years.
Juvencio got the garlic out of the ground, a sad lot for sure. We will have some elephant garlic and that is about it, it feels like the end of an era – not sure garlic is worth the struggle. We have rust in the air and soil which attacks the garlic leaves. Even in this very dry spring it affected production incredibly. Other issues in germination and fertility plagued the garlic as well. Not sure where to go as we will be unable to save our own seed and last year the purchased seed just sat in the ground and never grew.
The beans are starting to climb and it looks like we will be able to harvest them in the next few weeks. They will come into high production just as the cherry tomatoes take off, aren’t we lucky? These are two crops that require a lot of time to harvest and we are counting on our members to help out with harvest. We harvest twice a week, Sunday mornings and Wednesday mornings. We ask that each member help with two harvests over the course of the season. This is not a requirement and we realize that everyone is busy and some have other limitations. But please if you are able do sign up and come out and help harvest. We start early, usually 7:00 am, and finish when the work is done, usually by 12:00. If you are not able to sign up, then just show up on harvest days and we will show you how you can help. We have 32 more harvests for you to help with!
This week will be full of potato harvest and making space for fall broccoli, cauliflower and more radicchio. Weeding the onions is on the list of items to attack this week as well. So, if you love to get your hands dirty, come on by the farm and we can show you the work that needs a helping hand.
If you are worried about how to use all that zucchini read on as Sue provides her approach to dealing with the piles of summer squash:
How I used 10+lbs of zucchini in 1 week:
Greek Zucchini Pie (like spanakopita but w/zukes)
2 1/2 lb zucchini, trimmed and shredded
Salt to taste
2Tbs olive oil for frying, plus additional for brushing phyllo
1 large onion, chopped
2 cloves garlic, minced
1 c finely chopped dill
1/2 c chopped fresh mint or combo mint and parsley
1 c crumbled feta
3 eggs
Pepper to taste
12 sheets phyllo
Place shredded Zune’s in a colander, salt well and let drain for and 1 hour. After an hour squeeze out as much moisture as possible (wring out in a towel works well)
Heat 1Tb oil in frying pan, sauté onion until soft then add garlic and cook a few minutes more. Combine the mix with the wrung out zukes, cheese, herbs, egg and season w/ salt and pepper.
Oil a 10” pie pan and layer on 7 layers of phyllo, brushing with oil between layers. Fill with zucchini mix and then fold over draped edges, brush with oil and layer a few pieces of filo on top, stuffing the edges into the side of the pan. Brush top with oil and slash some vents in the top crust.Bake at 350 50-60 minutes until golden brown; allow to cool before serving.
Zuni cafe zucchini pickles
1 lb zucchini, sliced thinly (1/16”)
1 small onion, peeled and thinly sliced
2 Tbs kosher salt
Ice water/ice cubes
2 c Apple cider vinegar
1/2 c sugar
1 1/2 tsp dry mustard
1 1/2 tsp mustard seeds
1 tsp tumeric
Place zukes and onion slices in a low wide bowl, toss w/salt and cover w/ice water and a few ice cubes. Leave for 1 hour, then drain well and dry thoroughly on kitchen towels.
Rinse and dry bowl.
Combine remaining ingredients in a small saucepan and bring to a simmer for about 3 minutes, then cool until just warm to the touch.
Return zucchini to bowl and pour brine over, let sit a bit and transfer into 2 pint jars—refrigerate a day before serving. Keeps for weeks in fridge.
Spicy Zucchini soup
2 lbs chopped zucchini
4 Tbs oil
1 onion, finely chopped
1 jalapeño, finely chopped (maybe more, or Serrano)
3 cloves chopped garlic
4 c vegetable broth
1-2 slices day old bread, cut into small cubes (1 1/2 c)
1/2 c each chopped mint, chopped cilantro
2 tsp lemon or lime juice
Salt and pepper to taste
In a soup pot sauté the onions and peppers until soft, then add the zucchini and garlic and continue sauté for another 5 minutes. Add bread and broth and bring to a boil and then simmer 20 minutes. Remove from heat, add herbs and then purée with blender or immersion blender. Mix in lemon, salt and pepper to taste—can serve hot or cold.
I think this would taste even better with addition of some fresh corn kernels and a sprinkle of tajin or Chile pepper.
Sue’s famous paleo chocolate zucchini muffins
1 c almond butter (I use TJs raw/smooth)
3 Tb maple syrup
2 Tb cocoa powder
1 c shredded zucchini, excess moisture saueeed out a bit
2 eggs
1 Tb vanilla extract
1 tsp Apple cider vinegar
1/2 tsp baking soda
Pinch salt
1/4 c choc chips
Heat over to 400. Combine nut butter w/ cocoa and maple syrup, then beat in eggs and vanilla. add baking soda and pour vinegar over it—it will fizz. Mix in zucchini and chocolate chips, combine well and spoon into 12 paper lined muffin cups. Bake about 15 minutes—just until firm to light pressure.
(Can also make as a loaf cake—line w/parchment and bake longer)
Here is a great kale salad we made last night:
https://edibleaspen.ediblecommunities.com/recipes/kale-salad-started-it-all
Here is a tasty cucumber and tomato salad
Here is a cabbage salad you may want to try:
https://www.recipetineats.com/everyday-cabbage-salad/
Enjoy your veggies!