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News from the farm...
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We are drying out after inches of rain over the last week or so. No harm done so far, except for some sad looking basils that we were able moved to higher ground. The vegetables are really growing fast now, with the warm days and importantly, nights. The potatoes have fully recovered from their encounter with that freeze a couple of weeks ago and Alex is out hilling them now.
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While it is dryer, most of our fields are still not dry enough to use the tractor plant so our crew is out there planting more lettuce, sunflowers and beans by hand. It is a little slower than using the tractor and more wear and tear on our bodies, but I have come to deeply appreciate the range of conditions we humans can work in when all the fancy tractors and their implements are useless. It seems like a micro version of the resilience and adaptability that has been demonstrated by small scale growers and local agriculture during this pandemic, when the huge agribusinesses with their long supply chains and vulnerable workers are struggling.
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What's Available This Week
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Strawberries, lettuce mix and head lettuce, red leaf, green oak leaf, red butter, red and green little gem lettuce, red and green kale, cilantro and spring onions. Summer squash, zuchinni, zephyr and patty pan, Italian parsley and baby beets makes their first appearance and french breakfast radishes are back. Lots of peonies, campanula, veronica, and of course our mixed bouquets. Vegetable, flower and herb starts are available for a few more weeks.
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I think it is so cool that squash plants have male and female flowers. The female flowers have the little mini squashes at their base. The male ones don't. Also, notice the little prickles on the squash leaves and stems. They scratch! so we always wear long sleeves and gloves to harvest.
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John's Recipe of the Week
John Loyd is our dear friend, neighbor, CSA worker member and a gourmet Southern cook. His delightful cooking observations and delicious recipes offerings appear here each week.
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“A balanced diet is a cookie in each hand.” Sarah Weinberg
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PATTY PAN SQUASH - You can eat the skin on a patty pan after cutting off the ends. Then cut it into as many pieces as you like and cook away. One medium patty pan per person works well.
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Sautéed - Patty pan cooks fast. Saute the squash until it is easy to pierce with a fork, five or six minutes. Use half olive oil and half butter, a tablespoon each.
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If using onions or garlic, put them in at the start of the cooking.
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When the squash is almost done then add the juice of half a lemon, ¼ cup of parsley, chopped fresh basil and top with Parmesan cheese. I like to add bacon to my sautéed squash. Actually, I like to add bacon to just about all food. I also like to deep fry squash, but we will not go into that.
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One can grill, steam, bake or roast at high temp. and pickle and freeze patty pans. Their shape also great for stuffing. You can sub them in any recipes calling for zucchini or yellow squash too.
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Put patty pan in salad or serve with dip.
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We train our tomatoes to grow up the strings you see in this picture. The vines will reach the top of the house by the end of the summer. The white plastic is to increase the light in the tunnel and keep the weeds down.
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Thank you for being there for us week after week and eating what we grow. Enjoy the good food and nourishment!
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