Week Seven

We are sorry for the lateness in getting out this newsletter. Things are good here (but busy!) and we are so grateful for cooler weather. We hear it’s not going to last, but, oh, the respite has been wonderful.

The last of the main season planting has been finished. Finally!! Some of our summer mainstays may be later than you will see elsewhere, but they should be really good. We planted many varieties of heirloom melons and winter squashes. There are so many more varieties of these vegetables (and others) that you never see in the store and we love to grow them and really love to eat them.

Now we are trellising tomatoes, weeding, starting fall seeds, weeding, mowing, weeding, mulching, weeding - oh and did I mention weeding? I laughed when I read about an author who kept a huge garden (Animal, Vegetable, Miracle by Barbara Kingsolver which you should think about reading if you haven’t) thinking every year that the weeds were the absolute worst ever that year and then going back to read previous journal entries that basically said the same thing. The weeds are the worst every year apparently. Samantha and Lila have been gorging on purslane (Ben and I eat it too) which is a weed trying to take over the tomato patch. You might get some in your baskets next week. Farmers grow it on purpose in Europe, which is hard for me to imagine since it is everywhere in our garden. It’s actually quite tasty and is the green highest in the omega-3 fatty acids that are all the nutrition craze right now. And when you eat it, you’ll be helping us in our war against weeds.

I’ve been reading cookbooks lately for inspiration. Local Flavors by Deborah Madison is a beautiful book as well as inspiring. It has been inspiring me to make Chard Soup with Noodle Nests; Lasagna with Chard, Ricotta, and Walnuts; Chard Gratin, Zucchini Risotto; Soft Taco with Roasted Green Chile and Goat Cheese. I tell you, this book is a treasure trove. Based on the inspiration that I’ve been getting from this book, I’m going to share with you three recipes for the abundance of squash and zucchini that will continue to come your way for pretty much the rest of the sumer.

Zucchini Risotto (adapted from Local Flavors)

1 pound zucchini or squash

5-6 cups vegetable or chicken stock

2 tablespoons butter

1/3 cup diced shallots

1 1/2 cups arborio rice

1/2 cup white wine

1 cup grated parmesan

1. Cut zucchini into a small dice
2. Melt the butter in a wide pot. Add the onions and squash and cook over medium low heat, stirring occasionally until squash has begun to color, about 15 minutes.
3. Add the rice and stir to coat it with butter. Pour in wine and simmer til absorbed then add 1/2 cup of stock and simmer til it’s absorbed. Keep adding stock in 1/2 cup increments until the rice is cooked.Turn off the heat and stir in cheese.

Note: You call also add some garlic at the end, some diced tomatoes, some herbs - anything really. It’s delicious either way!

Slow Cooked Sliced Summer Squash (adapted from Local Flavors)

1-2 pounds summer squash or zucchini

3 tablespoons olive oil

1/2 cup water

salt and pepper

1. Slice the squash 1/4 inch thick.
2. Heat oil in a wide skillet. Add squash and cook over medium low heat flipping squash every 3 or 4 minutes until it’s tender and golden, about 20 minutes. Add water and continue cooking until none remains. Season with salt and pepper and serve.

Note: This is also good with garlic stirred in at the end or any herb sprinkled on top at the end.

Lila’s Favorite Zucchini Orzo

Lila could eat this at every meal every day. And always, as she sits down to eat this, she says, “I’m so glad it’s summer and we have zucchini.” This is an inexact (but very forgiving) recipe.

1. Slice some onions thin (as few as one and as many as three). Grate zucchini (you can use whatever you have up to two pounds or so - it really cooks down).
2. Melt 1 tablespoon butter and 2 tablespoons olive oil in a wide skillet over medium heat. Add zucchini and onions along with 1/2 teaspoon salt. Mix together. The zucchini will release it’s liquid and cook down a fair amount. Then it will start to brown. When it does this scrape the bottom of the pan and let it continue to brown a bit. This is the tasty stuff. This whole process takes maybe 10-15 minutes. When it is done to your liking then turn off the heat. At this point you can add a clove or two of minced garlic or some herbs.
3. While the zucchini is cooking bring a pot of water to a boil and cook orzo according to box instructions (I use around 8 oz of orzo for 4 people). When it is finished mix it with the zucchini mixture. Add a generous grating of parmesan cheese and enjoy!

This week in your baskets you will have:

garlic

carrrots

chard

green peppers

kohlrabi

zucchini

blueberries (from Blueberry Hill Farm)

Remember to let us know if you are interested in the fall share. We will offer a half share for fall which will be $125 before August 1 and $150 after. The half share will be the same with delivery every two weeks and you will be able to specify whether you would like more greens, cole crops, root crops, or winter squash. Let us know!

Thanks for support that keeps us farming!