Week 9: Hope you had a wonderful weekend and are well rested for the week ahead! As usual, this weekend was a busy one on the farm. Christine’s lovely family visited from Massachusetts, we had a birthday to celebrate, and we had an unexpected middle of the night run to the ER (all’s well that ends well.) Our sugar snap peas got the highest praises when Bernie and his grandchildren returned to the Grand Isle Farmers Market this Saturday and remarked upon how deliciousthey had been and how much he enjoyed them. We also attended the fair, where Sadie and Delia both earned
ribbons for their zucchini bread and dinosaur drawing entries, respectively. (You, dear CSA members, are privileged with the award winning recipe. See below!) Fried dough was eaten, pies were sold by Sadie and Christine, and fun was had by all. Now, the weekend has come to an end, the family has returned home, and the girls are off on their next adventures,attending separate camps this week and making friends as they go.
Last week the rhythmic flow on the farm continued. Sheep moved pastures, the remainder of the adult chickens were processed on Tuesday (following an intense lightning storm last Thursday that some of you may recall, which halted the processing halfway through) and (to the dismay of many) the sugar snap pea fences were taken down for the season so that the pole beans can vine as they continue to thrive and grow. Our steadfast cows, Annie and Maggie, have been transitioned to once a day milking (to the delight of everyone involved.)
Now, we wait with eager anticipation for our tomato plants to produce prolifically. It can be difficult to wait, but we must remember that everything grows at its own pace, and we must trust that the tomato plants will reward us in due time. In the meantime, we continue to shower you with an abundance of zucchini and squash, green beans, green onions, cucumbers, and carrots. For those of you who are seeking alternative uses for the copious amounts of zucchini you have received and have begun to regard them as bowling pins rather than food, we have recipes below just for you.
Big shout out to our volunteers~ we love you and are so grateful for all the time you dedicate to our farm. If you find free time on your hands this week we always welcome volunteers!
Have a great week. We’re glad to be farming with you this season and hope that the CSA brings some joy to your Monday routine.
Peace, your farmers, Christine, Adam, Sadie, Delia, Ashlyn, and Mary Kelsey (guest writer)
PS: Today is National Sneak zucchini into your neighbor’s car day
What’s in the share this week:
This list is what is in a full share this week. Things may change between Monday and Thursday and Individual and Salad share will get differing amounts and may not get everything on the list. Green beans, zucchini, summer squash, carrots, green onions, pickling cukes, cucumbers, lettuce, and tomatoes, and peppers.
Farm Fresh Raw milk for Sale
We are very lucky to have two milking cows – Annie and Maggie – who both give us plenty of milk each and every day and we would like to share that with you and anyone else who would like to have raw milk. We sell it $5 a half gal. We also can do a sliding scale if needed for the milk. You can buy milk at CSA pickup or anytime out of our barn fridge next to our house at 34 Quaker.
Eggs for sale
We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown eggs– with the brightest yellow/orange yolks you have ever seen. The eggs are $6.00 a dozen. $3.00 half dozen
***FRESH CERTIFIED ORGANIC whole CHICKEN AVAILABLE at the FARM TODAY $5.75 pound**☺
Sadie’s 2nd Place Award Winning Chocolate Chip Zucchini Bread
2 cups all-purpose flour
1.5 teaspoons baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
5 cups (packed) grated zucchini
3/4 cup chocolate chips
1. Heat oven to 350 degrees. Grease a standard loaf pan with butter or spray together the flour, baking soda, and salt. In a separate bowl, beat the butter, sugar, and eggs for 2 minutes either by hand with a whisk or at medium speed in an electric mixer. Stir in the vanilla.
2. Add cinnamon and ground ginger to the dry ingredients. After beating the butter/sugar/egg mixture for two minutes, add zucchini and mix for an additional 30 seconds.
3. Using a larger rubber spatula, stir in the flour mixture. Mix until just combined. Do not overmix. Turn into prepared loaf pan and bake for 50 to 60 minutes or until top springs back when lightly pressed and a cake tester inserted in center comes out clean. Let cool in pan on a rack for 20 minutes before turning out onto rack to cool completely.
Tomato Zucchini Caserole
1 1/2 cups grated mozzarella cheese
1/3 cup grated parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon fresh or dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 tomatoes, thinly sliced
1/4 cup butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs
1. Preheat oven to 375 degrees. Lightly butter a 9×9-inch pan. Slice the tomatoes and set them on a paper towel to drain.
2. In a large bowl, combine mozzarella, parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
4. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
5. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.
Adapted from Allrecipes