|
|
News from Farm:
|
They say the best fertilizer is the farmer's shadow. Here's hoping it is enough! I haven't been able to spend a whole lot of time out in the fields this week due to family stuff so I wanted to dedicate this newsletter to our hard working crew. They are out digging potatoes right now after already unloading the market van, picking up and spooling drip lines, hanging tinfoil pie pans to scare away the swallows from the lower high tunnel, spraying the fall brassicas, sowing buckwheat in the old onions beds, mowing down old crops, weeding the next round of lettuce and lettuce mix. This afternoon we'll be doing more of the same and plus some pre-harvesting before Friday's big market harvest. They do it with good cheer and lots of laughter. Thank you so much.
|
|
Below: Al and Chandler harvesting herbs.
|
|
|
|
|
|
Lettuce field and harvesters Clare, Ingid and Alex in the beans.
|
What's available this week??
Despite the heat, we have some delicious, crisp lettuce (red butter, romaine, green oak and red leaf) as well as plenty of lettuce mix this week. Green beans are back. New to the site are some hot peppers, poblanos and jalapenos. We have lots of onions (sweet, red and yellow), potatoes (red, yellow, pinto and blue) and tomatoes (red, heirloom, cherry and cocktail). We have lots of Italian eggplant (babganoush is a great summer dish). The Japanese and fairytale are on break for this week. We have parsley and lots of basil for pesto making. The cucumbers and summer squash are looking amazing. Mixed bouquets, sunflowers, zinnia bunches and dahlias bunches.
|
|
|
|
|
|
|
The Shackteau under the big blue sky
|
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 recipe offerings appear here each week. |
TORTAS SALATA DI ZUCCHINE e CIOLLE – ZUCCHINE, ONION, AND RICOTTA PIE. Thanks Gourmet and Italian chefs. Serves 6. This is a simple and savory summer pie using lots of our produce. Just two steps all in.
|
Squash, peppers, or eggplant can be substituted for the zucchini.
|
|
2 cloves garlic, thinly sliced
|
|
6 medium zucchini, thinly sliced
|
|
½ cup roughly chopped parsley
|
|
Kosher salt and black pepper
|
Heat oil in a large saucepan over medium-high heat. Cook garlic and shallot until golden, 4-6 minutes. Add zucchini; cook stirring occasionally, until golden, about 15 minutes. Transfer to a bowl/ let cool. Stir in pecorino, ricotta, parsley, eggs, salt, and pepper.
|
Heat your over to 350f. Grease a 10” pie plate with butter; coat with bread crumbs. Spread zucchini mixture evenly over top and bake until golden on top and slight puffed, 40-45 minutes. Serve hot or at room temperature.
|
|
|
Thanks for reading and best wishes.
|
Your farmers, Vanessa and Alex
|
Love the flowers. Honor the vegetables. Let the weeds go!
|
- Cheri Huber and Ashwini Narayanan
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
