<< Back to main

2014 CSA Week 8

Posted 7/4/2014 1:40pm by Larry Brandenburg.

Friends,

Happy Fourth of July!!  What a beautiful day for a holiday.  Also a beautiful day for harvesting your bounty for the week.  It's amazing how much quicker and more energetic we are when we aren't fighting heat and humidity.  What I'm trying to say is -- we are almost done and ready to start prepping your produce.  And this week -- there is a lot.

Yellow Squash and Zucchini.  Ronde De Nice Zucchini.  What is that?  Originating in the south of France, this heirloom round zucchini is best prepared by stuffing it much as you would a pepper.  However, it can also be sauted, grilled, etc.  We will will bring you a recipe for stuffing with ground beef.  If you don't eat beef you could substitute something else.  Also, internet searches turn up lots of recipes for this highly desirable, hard-to-find vegetable.  I'v never seen one at the grocery.  

Also, I've never seen a Boothby Blond Cucumber at the grocery.  This heirloom cucumber has recently been recognized by the Slow Food Ark of Taste as a historic variety in need of preservation.  Its unusual stubby,plump and oval appearance combined with a sweet, delicate flavor gives it a wonderful addition to your plate either fresh or pickled.

Deer have been enjoying a feast with our beans.  However, we were able to get enough this week for you to have a bag of Provider Green Beans.  I made up a spray of Cayenne Pepper two weeks ago but the rains have washed it off each time (and no, it doesn't penetrate beans and make them hot beans! It only goes on the leaves) and therefore they keep coming back for more.  But, we have some really tall weeds that I think are hiding some of them and the deer can't see them.  Sometimes weeds can be your friends.

This will probably be the last week for lettuce.  We have been able to extend it pretty far but now most of it is bolting.  

Potatoes and Basil will continue and Beth has made a loaf of Zucchini Bread for each of you.  All organic ingredients in the bread.  Oops, almost forgot.  A bunch of Beets this week too.

I think that's everything.  We are now over the hump (not much of a hump this year) between spring and summer crops.  We normally take a break sometime at the end of June/beginning July but not this year.  Hopefully, sometime down the road, we will get to take a breather.  Not today.  Not this weekend.  

Look forward to seeing all of you either today or on Saturday. Thanks for supporting our organic farm.

Larry

Mailing list signup