Week #13

The Weekly Share #13

• 
• Lettuce
• green onions
• Garlic
• Cabbage
• Early summer special! Green beans or cherry tomatoes (both are just starting, you will get either or this week and hopefully next week you will get both!)
• Cucumbers
• Kale or chard
• Broccoli or cauliflower
• Basil
• Parsley
• Carrots or beets
• Zucchini

This will be a short note this week as we are having a big celebration today for my parent’s 55^th wedding anniversary. We are also celebrating Jacob who turns 21. We threw in our 25^th wedding anniversary and Dee and Dan’s 18^th anniversary.

The heat is wearing us down. Our crops are hating it and our lettuce is all going to seed. I hope we can hang in there for another few days of record breaking heat before we all wither. It is impossible to transplant in this weather so things are stacking up in the hoop house. The lettuce I put out on the really hot days is mostly dead so there will be gaps in the next month due to this heat. Farming is frustrating with so many variables. But today the harvest was beautiful and we have our first tomatoes on the 5^th of July!

The Portland Area CSA Coalition supports farms like ours by promoting Community Supported Agriculture. They’re inviting you to join them in promoting CSA this summer with their Show Us Your Share contest. Just take a picture of your week’s vegetables or a dish or meal you made with them. Post that picture on their Facebook Pagehttps://www.facebook.com/PortlandCSA or post your photo and tag the Portland Area Community Supported Agriculture Coalition between July 4 and July 18.  You can also email photos to Caylor@portlandcsa.org.

Please join the coalition in sharing your enthusiasm for your vegetables and local farms. In addition to the opportunity to share you excitement about CSA, they’re also entering people who post or email into a drawing for some farm-themed prizes. If you have questions, email Caylor Roling, Portland Area CSA Coalition Coordinator,Caylor@portlandcsa.org.

Have a great week!

ZUCCHINI FLAN WITH TOMATO SAUCE (9/25/03)

1 large onion, chopped
1 1/2 Tablespoons olive oil
4 eggs
1/2 cup milk
salt and freshly ground white pepper to taste
a pinch of nutmeg
about 4 large zucchini, very thinly sliced

For the sauce
1 to 2 cloves garlic, finely chopped
1 Tablespoon olive oil
about 6 medium tomatoes, peeled and chopped
salt and pepper to taste
1 to 2 teaspoons of sugar
1 to 2 tablespoons coarsely chopped black olives
1 to 2 tablespoons caper, squeezed to remove excess vinegar

Preheat oven to 350 degrees.
Fry the onion in the oil over medium heat until very soft and golden, stirring often. Set aside to cool.
Beat the eggs lightly with a fork, then beat in the milk and add salt and white pepper and nutmeg. Add
the fried onions and the zucchini and mix well.
Pour into a well greased 10-inch flan mold or baking dish. Bake for 30 minutes, the cover the dish with foil and bake for 1 more hour until the flan is firm.
Meanwhile, prepare the sauce. Fry the garlic in the oil, stirring, until lightly colored. Add the tomatoes, salt, pepper, and sugar and simmer for 20 minutes until the sauce is thick. Add the olives and capers and cook for a few more minutes.
Serve the zucchini flan with the sauce poured over.

Paleo Zucchini bread go to their website: http://www.smallfootprintfamily.com/coconut-flour-zucchini-bread#ixzz38urOcql4 she threatens to prosecute if I copy and paste her recipe so I barely want to share her recipe. It was quite tasty.