- Veggie Index
- Greens, Chard
- Greens, Collard
- Greens, Kale
- Greens, Mustard
- Onions, Bulbing
- Onion, Bunching
- Peppers, sweet
- Peppers, hot
- Squash, summer
- Squash, winter
- Brussels Sprouts
This Weeks Share: Summer Squash, Cucumber, Onion, Garlic, Tomato, Beets/Carrots, a Brassica, Peppers, Blueberries and a Big Green.
Summer Squash: If you haven’t yet, please try a simple version of baked zucchini chips which we have on our web-site here bakedzucchinichips . From our experiences, kids love them!
Cucumber: How about some delightful cool and refreshing Gazpacho? I appreciate the simplicity of this quick soup-like-salsa. Here is Ina Garten’s version with a few Love Farm adaptations. We like it to clear our sinuses.
Gazpacho, by Ina Garten
- 1 med-large cucumber, seeded but not peeled
- 2 bell-type peppers, sweet and bright if possible
- 3 T diced spicy peppers
- 4 plum tomatoes
- 1 red onion
- 3 cloves garlic minced
- 23 ounces tomato juice (3 cups)
- 1/4 cup white wine vinegar
- 1/4 cup good olive oil
- 1/2 T sea salt
- 1 tsp freshly ground pepper
- Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor and pulse until it is coarsely chopped. Don’t over process!
- After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
Onion & Garlic: Both are curing along in our cold storage shed just awaiting your weekly menu plans.
Tomatoes: We are finally looking good in the tomato rows as far as the shades of reds. We pass that on to you in at least a pound per share or more like 4-8 tomatoes depending on sizes.
Beets/Carrots: The tasty roots are back in the share’s. Hopefully everyone making it to pick-up in the first hour 🙂 will be faced with a choice all up to them.
Brassica: We see some residual broccoli/cauli in the field still getting harvested but not much. We are coming in to a heavy cabbage period. Best time is now for summer slaw’s and sauerkrauts.
Peppers: A mild to sweet bell type along with a spicy to hot chile type (or two) will be the peppers of the week. We love the mid-range heat in the ‘green’ Beaver Dam spicy peppers.
Blueberries: Every share will get the Blues. A half-pint for every half-share will go home with you this week.
Big Green: The greens this week will be a stubborn selection of kale, lighter Pilgrim Collards, and or possibly even some random heads of lettuce. Whichever you receive we hope they find you with a smile.
BERRY-SHARE: Well you made it folks. Here we are at Week 10 and the last of the 2 pints of weekly berries. We finish the season with more of our tasty treasured, non-sprayed blues.
FARM NEWS: Hope I don’t offend any crazy heat lovers when I say I am over it. This heat makes me fire spitting cranky! It can go now. Get me back to the mid 70’s to low 80’s, please. We are starting to see tolls taken in the field too, so it’s not just me! Of course heat loving crops love the heat and humidity, but personally, I need more ice water and breaks into the cooler. We are trying to finish heavy digging and harvesting chores in the wee early morning hours, but there is too much to get done. We had a jam packed weekend full of weddings and birthday parties. It pushed work back stage temporarily and now we play catch up. I should be out working now, and so will bid you all good night. Here’s hoping your week is merry and bright from the birthday girl.