- Lettuce
- Herb (basil or parsley)
- Green onions
- Garlic
- Zucchini
- Cucumber and Tomato
- Broccoli
- Cabbage
- Chard or kale
- Onions(purpellete)
- New potatoes
News flash: Zucchini bread challenge extended one more week! Send us your best zucchini bread picture and recipe by July 11 and we will announce the winner.
This week we offered on Instagram a zucchini bread challenge. needless to say it was not well publicized and we have extended that challenge. We are hopeful that you will take a picture and share a recipe for your favorite zucchini bread recipe. We have been enjoying an abundance of zucchini. We still have three beds of zucchini that are not in full swing, Yikes!. Please look at the most recent post on Instagram asor Lluna highlights seven different meals with zucchini. I must say that she is our biggest zucchini fan in the family and finds a way to have it for breakfast, lunch and dinner almost every day. We grow four varieties of zucchini, Noche, Costada Romanesco, Esco Zephyr and golden zucchini. We sure hope you will feel the love of zucchini and find a way to use it in your daily/weekly meals.
Juvencio harvested all of the garlic and composted and tilled all of the beds. I seeded crops that will bring us delicious root vegetables in the fall. I seeded carrots, beets, rutabaga, Daikon radish and more. We added soil amendments such as gypsum and feather meal. I commit to weeding these crops every week with my teeny tiny hoe in hopes of having delicious root crops in the fall.
I planted the first of the brussels sprouts and fall cabbages. I seeded the fall broccoli the overwintering broccoli the overwintering cauliflower and more lettuce. We will turn over greenhouse #1 and spread chicken compost encouraging strong fall and winter vegetables.
This week we saw surging COVID-19 virus infections. When will people learn that simple measures such as wearing a mask can make all the difference in transmission of this virus. I feel proud of our community as we adopted this measure early and have continued to make this a priority in keeping our farm, our subscribers and our families safe from transmission of COVID-19. I remain cautiously optimistic that our state can turn this pandemic around.
This week we all need to take action to protect the rights of people to claim asylum in this nation.Please take a few minutes to write a personally crafted letter letting the administration know that it is essential that people in the world know and have the right to claim asylum from persecution in their own country by coming to this land.
Proposed Rule change by the Administration to essentially gut the asylum process.
Please take action NOW!
Read on….
***Time is limited as public comments must be received before 10 am,Wednesday July 15***
The Trump administration is proposing a rule change that would effectively end asylum once and for all by creating/increasing the many restrictions and barriers for asylum seekers.
This is a crisis moment and historic lowpoint with literal life or death consequences for some of the most vulnerable people in the world.
Here is the link to the proposed rule change.
At this time public comments are the best means to weigh in and attempt to stop this action–which is clearly against all humanitarian values and against international law that protects the right to asylum. Please write as we need to flood the comments with our opinions in support of all who who have the right seek asylum.
Below are two great resources for writing and submitting your comments. Please do not just cut and paste the same letter in, but use the suggested talking points to create your letter–(apparently, exact duplicate letters maybe are not counted).
https://lccr.com/blog/take-action-now-to-protect-asylum-seekers/ (from the Lawyers Comm. for Civil Rights of San Francisco). There is a link at their page to the Federal Register for your comments.
Or,
https://p2a.co/vRu15hT (link from Catholic Legal Immigration Network)–this site has the form to write and submit your comments. It is easy to do using this form–it already has the Fed Record # of the ruling and then you can customize your comments letter as you wish.
Through the activism and persistent drumbeat of progressive people in this country policies are changing. Statues are falling and local governments are changing the way that police are allowed to “protect and serve“ the community. The Black Lives Matter movement gains strength after the death of George Floyd white people are finally seeing that policing is the problem, it is not a “few bad apples” but the culture of white supremacy that is the basis of policing. The head of the police officer’s union in Portland said that they use methods approved by the local government. We the people have the right and the obligation to tell the Police how to behave. We need to continue to stand up and insist that the police get out of our schools,that they are prohibited from using deadly force and from using weapons of war on us.
Here are some recipes to enjoy this week:
ZUCCHINI AND KALE BAKED FRITTERS
These fritters are the greatest! Maybe the fact that they are not fried adds to my excitement, and that they are gluten free which is always a plus for our tummies! If you are vegan, then I suggest you replace the egg and cheese with mashed potato or an egg replacer (I know ORGRAN has one available).
Traditionally, we make zucchini fritters – Kolokithokeftedes (I can just imagine the mouth twister that word created while you were trying to pronounce it…hahaha) with dill and mint and fry them, then serve them with greek tzatziki dip. We absolutely love them but sometimes I just don’t feel like such an oily dish and I definitely dislike having to clean up the oil splatter all over my stove top! So these are my take on mum’s traditional kolokithokeftedes!
3 medium zucchini grated
1 cup kale finely chopped
1 spring onion finely chopped
100g feta crumbled
2 eggs whisked
1 tbs dried oregano
1/2 tsp garlic salt
1 tsp sea salt
1/2 tsp pepper
- Preheat oven at 180 degrees
- Add to the grated zucchini the sea salt to draw out the liquid. Set aside for 10 minutes.
- In a bowl, combine all other ingredients.
- Remove excess liquid from zucchini by squeezing. I used a cheese cloth for this process to squeeze out as much liquid as possible.
- Add zucchini to egg mixture and mix well combining all ingredients.
- Spoon out equal amounts onto a baking tray lined with baking paper. Do not place fritters too close to each other.
- Bake for 15 minutes. Turn over and bake for a further 15 minutes or until golden brown.
ZucchiniCrusted Pizza (“Moosewood Cookbook” Mollie Katzen)
A normal pizza on top, and a beautiful egg and cheese crust, with flecks of green and a slight crunch. 4-6 servings
Preheat the oven to 350 degrees.
The Crust:
3 1⁄2 cups grated zucchini (grate it coarsely)
3 eggs, beaten
1/3 cup flour
½ cup grated mozzarella
½ cup grated Parmesan
1 Tbsp fresh basil leaves, minced (or ½ tsp dried)
salt and pepper
Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out all the excess moisture. Combine all crust ingredients, and spread into an oiled 9×13” baking pan. Bake 2025 minutes, until the surface is dry and firm. Brush the top with oil and broil it, under moderate heat for 5 minutes. Pile all of your favorite pizza toppings on (tomato sauce, olives, sautéed mushrooms, strips of peppers, lots of cheese, etc.) and heat the whole mess in a 350 degree oven for about 25 minutes. Serve hot, cut into squares, with a big tossed salad.
From Sue Kass:
“A little lecture on kale
Ok, it was succulent and sweet and so welcome in April. But it keeps coming..and coming….This has been a GREAT year for kale. So great that I have been distributing my surplus throughout the neighborhood. However, the abundant kale now is not as sweet and tender as April kale, and how does it compete with all
the other summer glories that are starting to pour in?
YOU STILL NEED TO EAT YOUR KALE.
Or, if you have a big freezer, you can blanche and ziplock bag it.
Even though it is a bit tougher, you can still beat it into submission for kale salad. Chop it into small bits, “massage” it with a Tbs of olive oil and pinch of salt, and that bunch of kale will become a surprisingly small amount of salad-able kale. Do that when you first get it and store in the fridge and you are ready for salad in a heartbeat:
Greek kale salad: toss the marinated kale with a big of balsamic vinegar, add feta, kalamata olives, tomato, onions—yum!
Southwest Style: toss the kale with vinegar and/or lime juice, add pumpkin seeds, avocado chunks, queso fresco, chopped cilantro and/or chopped scallions
Caesar: use Caesar dressing, lemon juice, croutons and parmesan cheese
MiddleEastern: mix the marinated kale with this dressing: 1/4 c. Tahini, juice of one lemon, 1 cloves garlic (crushed), 1 tsp honey or maple syrup; mix in warm water until pourable then mix with kale, toss in pine nuts if you have them.
My favorite home alone meal: Start some kind of pasta cooking in boiling water. A few minutes before it’s done, toss in a bunch of chopped kale. Cook until the pasta and kale are just tender; drain, then sprinkle with sesame oil, soy sauce, and red pepper flake. If you have to have protein, you could use soba noodles and/or toss in tofu/cooked chicken/shrimp, etc. Or throw a handful of peanuts in.”