- Lettuce
- Cucumbers
- Zucchini
- Beets or carrots (mostly beets)
- Cherry tomatoes
- Tomatoes (a few from the greenhouse)
- Kale
- Basil
- Snap beans – all colors and all sizes
- Onions
- Garlic
The harvest is full of summer favorites. We sure hope you love cucumbers as we are swimming in them! I think it is important that everyone consume one cucumber a day, they are great sliced with a dash of salt and lemon or try “Beccas favorite Thai cucumber recipe” below, a tiny bit of work but always worth it. These are not pickling cukes (we have those too and they may be available on special order) but you could do a quick pickle recipe with them. A Greek salad is always nice; use our chevre instead of feta.
I have included lots of zucchini recipes as they seem to be the gift that keeps on giving. It turns out that the large ones are loved by the pigs so nothing goes to waste. We seem to have overplanted a few crops. Well it is probably more my fault as I do the seeding and planting and the over reacting to perceived shortages in seasons past. Zukes, cukes and beans are good examples.
It is great to have our kids back. They were off at 4-H Wilderness Camp all week. The farm seemed quite and lacking in luster without them. We are trying to take off later today for our long awaited family vacation. My sister Dee will lead the harvest crew on Wednesday August 10 and Sunday August 14. Please come early and stay until the work is done as best you can. Harvest starts at 7:00 am and lasts until the work is done 11:00 to 12:00. Pascal will be taking care of the farm while we are gone. Give special loving to our dogs as they seem to get quite disoriented when we go on vacation.
We have started our annual canning and have made over 30 jars of jam and 20 jars of pickles. This is just the start as we gear up for tomato season. Last year I canned over 75 quarts of tomato sauce and we used the last one last week. Speaking of canning the party that you are all waiting for is set for Sept 10. We will start at 0900 and can until we drop. With Mary Kay cracking the whip and Ellen and Jay (old friends from UCD and master canners themselves) we should be done by 5:00. Sign –up in the barn. This is an event mainly for members as the produce comes off the farm, but talk to me for an exception here or there. We can accommodate about 25 people. Kids are welcome, there will be cider pressing and a craft table, but know your own child you may be less able to participate if they need more attention.
What to bring to the canning party:
- a sharp knife, labeled with your name
- a cutting board
- an apron if you want it
- a potluck dish to pass
- 12 pint or half pint jars with lids and rings, preferably run through your dishwasher and replaced in the box. Lids and rings should be brought separately and do not need to be run through the machine
- 6 quart jars or 6 more pints brought the same way as the jars above.
- If you have an outside gas or electric burner we could use a few extra, please let me know and bring it.
- If you have canning supplies, like tongs, large pots with canning baskets etc. please bring and label.
- Sign up in barn, just so we have an idea how many will come, you can still just show up
- A box to take your canned goods home labeled with your name
- $15 cash to contribute to additional items purchased for the event
- If you have backyard fruit that needs to be put up please bring it
- Come with ready hands to harvest, cut, can and most of all HAVE FUN!!
Mark your calendars for the end of the season Harvest Festival October 16th 2- 6 pm. This event is open to the community so bring your friends, family and neighbors. See photos of last year’s event under the photos tab on the website.
Zucchini with Opal Basil, Pine Nuts, and Parmigiano-Reggiano
Local Flavors, Deborah Madison
1 pound or more zucchini, 6 to 8 inches long
Sea salt and freshly ground pepper
¼ cup pine nuts
Extra virgin olive oil
Freshly grated Parmigiano-Reggiano
10 large opal basil leaves, or other basil, torn
- Slice the squash in half length wise, then steam or simmer in salted water until tender. Meanwhile, toast the pine nuts in a dry skillet over medium heat until golden.
- When the squash is done, arrange it on a platter, cut side up. Drizzle olive oil over it and season with salt and pepper. Grate a veil of cheese over the squash, add the pine nuts and basil and serve.
Zucchini Pesto
Lyn–this is the one that was in the Oregonian–it’s quite good! Pretty tasty straight up, but seems like it would be great on crostini or pizza, or w/chicken or fish, for instance…
1/2 c olive oil
1 large shallot chopped (I used a sweet onion)
6 garlic cloves
3 Tbs toasted blanched almond slivers
1 medium zucchini, cut into 1/2 ” dice
1 c basil leaves
@tsp lemon juice
salt and pepper to taste.
Sauté garlic and onions in 1Tbs oil until softened, not browned. Transfer to blender or processor and blend with remaining ingredients (except oil) until smooth. Gradually add in oil with blender running until smooth and creamy. Season w/S&P to taste.
Apparently keeps several days in fridge or freezes well
CHEESY ZUCCHINI AND RED ONION FLATBREAD
Nonstick vegetable oil spray
1 10-ounce tube refrigerated pizza dough
3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
3/4 cup finely grated Parmesan cheese, divided
3 tablespoons chopped fresh Italian parsley, divided
1 small red onion
1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
Olive oil
Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.
Zucchini Avocado Salad
Published August 17, 2010
Makes 6 servings
Ingredients
Dressing:
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- Large pinch granulated sugar
- Large pinch cayenne pepper (or to taste)
Salad
- 1/4 red onion, thinly sliced
- 1 pound zucchini (3 small or 2 medium)
- Olive oil
- 2 ears corn
- 1 large Hass avocado
- Salt
- 1/4 cup toasted shelled pumpkin seeds (if yours are raw, toss them with a drizzle of olive oil and toast in a skillet or toaster oven until lightly colored and beginning to pop)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons cotija cheese, crumbled (you can substitute añejo or a dry feta)
Instructions
To make dressing: Mix all dressing ingredients together and adjust seasonings to taste.
To make salad: Place the sliced onions in the dressing (so they have a chance to lightly pickle) and set aside.
Preheat grill to medium-high (see note). Slice the zucchini(s) in half and brush lightly with oil. Grill the zucchini halves for 3 to 4 minutes per side, or until tender but not mushy. While the zucchini is grilling grill the corn, turning every 2 to 3 minutes until some of the kernels are slightly charred and the corn is hot. Let cool for a few minutes. Slice the zucchini halves into bite-size pieces and place in the center of a serving bowl.
Pit and peel the avocado, and slice into eighths. Fan the slices around the edge of the serving bowl.
Sprinkle the zucchini and avocado with a light dusting of salt. Shave the corn off the cob and scatter over the zucchini.
Using a fork, remove the onions from the dressing, and scatter on top of the corn. Top with the pumpkin seeds, cilantro and cheese. Stir the dressing, pour over the salad and serve.
Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 3 seconds for medium-hot.
August 2006
Becca’s favorite Thai Cumber salad with Roasted Peanuts
¼ cup fresh limejuice
1 ½ tablespoons fish sauce (nam pla)
1 ½ tablespoons sugar
1 ½ tablespoons minced seeded jalapeno chili (about 1 large)
2 garlic cloves
1 ½ English hothouse cucumbers, halved, seeded, thinly sliced
¾ cups sliced red onion
2 tablespoons fresh mint
3 tablespoons coarsely chopped lightly salted roasted peanuts
Whisk first 5 ingredients in medium bowl. Place cucumbers, onion, and mint in large bowl. Add dressing and toss to coat. Season salad to taste with salt and pepper. Sprinkle on peanuts and serve.
Zucchini pizza crust (makes 4-6 servings)
Crust
3 ½ cups grated zucchini
3 eggs beaten1/3 cup flour
½ cup shredded low fat mozzarella cheese
½ cup parmesan cheese
½ teaspoon dried basil
Topping
Use your favorite pizza toppings
Preheat the oven to 350 degrees
Combine all the crust ingredients, and spread into an oiled 9 X 13 inch pan. Bake for 20-25 minutes until the surface is dry and firm. Brush the top with a little oil and broil it, under moderate heat, for 5 minutes.Pile all your favorite pizza toppings on and bake at 350 for about 25 minutes.
GREEN BEANS WITH TOMATOES AND BASIL
from Asparagus to Zucchini, Madison Area CSA Coalition
1 1/2 pounds green beans, cooked
1 garlic clove, diced
1 small onion, thinly sliced
1 tbsp. olive oil
2 tomatoes or 1/2 basket of cherry tomatoes, coarsely chopped
salt & pepper to taste
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh parsley, or 1 tsp. dried
Cut beans into 1‑inch lengths; set aside. Sauté garlic and onion in oil
in skillet until soft. Add tomatoes, salt and pepper, and cook 2
minutes. Stir in basil and green beans. Cover, reduce heat to low and
simmer 3 minutes. Remove from heat, stir in parsley, and serve
immediately. Makes 4‑6 servings.
TOMATO, BASIL AND COUSCOUS SALAD
2 1/4 cups canned chicken broth
1 10-ounce box couscous
1 cup chopped green onions
1 cup (generous) diced seeded plum tomatoes
1/3 cup thinly sliced fresh basil
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 teaspoon dried crushed red pepper
Cherry tomatoes, halved
Bring broth to boil in medium saucepan. Add couscous. Remove from heat. Cover; let stand 5 minutes. Transfer to large bowl. Fluff with fork. Cool.
Mix all ingredients except cherry tomatoes into couscous. Season with salt and pepper. (Can be made 1 day ahead. Chill.) Garnish with cherry tomatoes.
Herb and Lemon goat cheese spread
- ½ goat milk Chevre
- 2 teas fresh thyme
- 2 teaspoons lemon zest
- 1 clove garlic minced
- 3 tablespoons olive oil
- Black pepper
Place the goat cheese in a small bowl. Mix thyme, lemon zest and garlic in another. Pour half of the thyme mix in with the goat cheese. Combine well, roll into a ball and then flatten with your hands. Place on a serving dish, add the olive oil to the remaining thyme mix, stir and drizzle over the goat cheese. Top with black pepper and serve on toasted baguette slices.