the farm in the fog this morning Week ten of CSA and we have been busy busy busy. Trying to beat the rain in many instances to get to the fields, then battling the heat. I did take some time to shoot some photos as did Gavy this week.
The blog is a bit late this week as we were trying to better define what to expect in your shares for everyone. We realize that many people plan their week's menu around the veggies in their shares, and it is tough to give exact items before we start harvesting. But we will be trying going forward into the second half of the season to give a better "list". So start looking for the blog Tuesdays now rather than Mondays!
The blog is a bit late this week as we were trying to better define what to expect in your shares for everyone. We realize that many people plan their week's menu around the veggies in their shares, and it is tough to give exact items before we start harvesting. But we will be trying going forward into the second half of the season to give a better "list". So start looking for the blog Tuesdays now rather than Mondays!
Just a taste of this week's harvest
a few of the varieties of cherry tomatoes.
We have been anxiously awaiting some of our warmer weather crops probably as much as many of you. Although not producing to a level to get in everyone's shares, there are some eggplant and peppers starting to come on and allisa craig sweet onions getting near harvest. The fennel and celery are filling out, and the tomatillas are filling in. The winter squash keeps getting bigger and bigger and the carrots we thinned will allow the remainder to grow a bit more while the next plantings need weeding. We will start rotating them through by pod as they become more abundant, like we are doing with the cherry tomatoes and broccoli.
Also, we are sending out pickling cucumbers to members this week; in the following weeks you can let us know if you like to order some in bulk to make pickles. We are working on creating an online ordering along with the CSA store, so log in to your account and let us know if it works!Unfortunately, our dill is not coming on as quickly as the cucumbers, but they are a long harvest crop, so we hope to get you dill pickle ingredients soon.
Again, a reminder that we will no longer be picking the snow peas. If you'd like some to stock your freezer with peas, or kale, CSA members; please contact us to come to farm and pick all you'd like. We will be harvesting some of our potatoes soon as well; work share members this would be a great group harvest to come help out on. Once we decide when, weather permitting, we'll be sending emails out to let all workshare's know the date.
Also, we are sending out pickling cucumbers to members this week; in the following weeks you can let us know if you like to order some in bulk to make pickles. We are working on creating an online ordering along with the CSA store, so log in to your account and let us know if it works!Unfortunately, our dill is not coming on as quickly as the cucumbers, but they are a long harvest crop, so we hope to get you dill pickle ingredients soon.
Again, a reminder that we will no longer be picking the snow peas. If you'd like some to stock your freezer with peas, or kale, CSA members; please contact us to come to farm and pick all you'd like. We will be harvesting some of our potatoes soon as well; work share members this would be a great group harvest to come help out on. Once we decide when, weather permitting, we'll be sending emails out to let all workshare's know the date.
Some of the color to look forward to in the coming weeks.
Some of Gavy's photographs. The last one of the bee I told her if she could capture a busy bee she'd be a great photographer someday. What do you think?
Adonia and the giant purple bean, by Gavriel Pistello
chard, peppers, fennel and celery by Gavriel Pistello
bumblebee on the tomatoes by Gavriel Pistello
This week's recipe is a twist on traditional summer squash uses to make a great breakfast or anytime meal. (We eat eggs in our house for more than just breakfast!)
Zucchini Breakfast Casserole Recipe
from www.simplyrecipes.com
INGREDIENTS
METHOD1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.
2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.
3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.
As always we encourage members and friends to share their favorite recipes and preserving ideas here in the comments section or on our Facebook page.
Zucchini Breakfast Casserole Recipe
from www.simplyrecipes.com
- Prep time: 25 minutes
- Cook time: 40 minutes
- Yield: Makes 6-8 portions.
INGREDIENTS
- 6-8 eggs
- 1 cup ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon Tabasco sauce or other hot chili sauce
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups grated zucchini (from 2-3 fresh zucchinis)
- 1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
- 1/2 cup sliced fresh basil (from about 20 leaves)*
- 4 cups cubed day-old bread (from about 4 slices)
- Olive oil
METHOD1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.
2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.
3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.
As always we encourage members and friends to share their favorite recipes and preserving ideas here in the comments section or on our Facebook page.
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