• Lettuce
• Cabbage
• Zucchini
• Cucumbers
• Tomatoes (cherry or “new girl”)
• Herb (parsley or basil)
• Green onions
• Potatoes(pink and purple!)
• Beans or peas

Last week we were able to start giving tomatoes towards the middle of the week. This week we hope everyone can enjoy the taste of summer. The tomatoes will get sweeter once we shut off their water mid August. I have been eating them like apples! We hope to have cherry tomatoes and slicing tomatoes for everyone very soon, this week you get one or the other.

We had several participants in the lavender wand making event and appreciate Janette for coming out the farm on a warm day and guiding the group through the process. We hope to offer more events during the summer if farming ever slows down. We do recognize if we don’t get it on the calendar it does not happen – like summer vacation and get aways!

The attack on the cucumbers continues with pests below ground taking out whole plants. The peppers ravaged by the goats are trying to recover and are being choked out by bindweed. We gave up on the broccoli and Juvencio pulled it all out. We planted radicchio in those beds along with summer lettuce and more green onions. We got in a few of the brussel sprouts and hope to get the remainder in the ground by later today. The heat limits how much we can do around the farm, hopefully lower temperatures this week will help. We have lots of fall crops to get in the ground and so little workable time during the cooler parts of the days.

Cherry tomatoes and beans take a long time to harvest. We appreciate when people sign up to help with the harvest. There is always weeding if we finish harvest early. We will start with apples and other fruit and that will only be included in the harvest if help arrives. We always recommend close toed shoes, long pants and long sleeved thin shirts for harvest. We have many pokey plants that scratch you as you work so please come prepared.

Land Use issues loom, more updates to come soon. We appreciate you being ready to act and make your voice heard.

This does seem to be the year of the summer squash so enjoy the following recipes as you work through your zucchini and get ready for more this week. I will also add in the best zucchini bread recipes from our file!

Zucchini Fritters

1 lb zucchini

1 tsp Kosher salt

2 scallions,  salt lengthwise and sliced thinly

1 large egg, beaten

1/2 c. Flour

1/2 tsp baking powder

Neutral cooking oil for frying.

Grate zucchini in the large holes. Box grater or in the shredding blade of a food processor.  Toss with salt  and leave to sit in a large bowl x 10 minutes.  Wrap the pile in a clean dishcloth or cheesecloth and wring out as much moisture as you can.

Add remaining ingredients and mix well.

Heat a large cast iron skillet with 2 Tbs oil until it shimmers.  Drop 2 tablespoons of the zucchini mixture onto the skillet and press lightly with the back of a spatula;  repeat while leaving room between fritters (this will take several batches).  Cook over high heat for 3-5 minutes,  until golden,  then fly and cook on the other side.  Place on a paper towel briefly to drain.

Variations: 

Mexican:  add cilantro,  some corn kernels, a few pinches of red pepper flakes,  and some queso fresco or cotija

Thai: add chopped cilantro and mint,  serve with Sriracha

Greek: add chopped fresh oregano, garlic,  and crumbled feta

Greek Zucchini & Herb Pie

2 1/2 lbs zucchini, coarsely shredded and well salted,  left to drain for 1 hour

2 Tbs olive oil plus additional to brush the dough

1 large onion,  finely chopped

2 cloves garlic,  minced

1 c. Finely chopped dill

1/2 c. Chopped fresh mint or combo of mint and parsley

1 c crumbled feta

3 eggs,  beaten

Freshly ground pepper

12 sheets filo

While the zucchini drains,, heat 1 Tbs oil in a large pan over medium heat and add the onion.  Cook,  stirring,  until tender,  then add garlic and cook for another minute of two.

Transfer to a bowl and add herbs, feta, eggs and pepper to taste.  Wring out the zucchini in a clean dish towel to remove as much moisture as you can and work into the mix.

Preheat oven to 350.  Oil a 10” pie or cake pan.  Line the pan with a sheet of film,  brush it with oil and turn slightly and place another sheet.  Repeat for 7 layers.  Fill with the zucchini mixture.  Food the draped edges over the filling,  lightly filling each layer,  then layer the remaining 5 sheets on top,  oiling away between sheets.  Stuff the edges into the sides of the pan and brush with oil.  With a sharp knife slash the top crust in several places to allow steam to escape.  Bake 50-60 minutes until golden brown.

Ottolenghi Zucchini Baba Ghanouj

2 3/4 lbs zucchini

1/3 c yogurt (he says goat’s milk)

2 Tbs roquefort cheese,  coarsely grated

1 egg lightly beaten

1 Tbs unsalted butter

2 1/2 Tbs pine nuts

Pinch red Chile flakes

1 tsp lemon juice

1 clove garlic,  crushed

1/2 tsp zaatar

Salt and pepper to taste

Preheat the broiler.  Place the nukes on a baking sheet lined with parchment paper and broil for about 45 minutes,  turning once or twice while cooking,  for skin to brown nicely.  Remove from heat and once cool enough to handle, remove peel and discard.  Set flesh in a colander to drain.

Put the yogurt in a small saucepan with the Roquefort and egg and heat very gently for about 3 minutes,  stirring often.

Toast the pine nuts in the butter,  remove from heat and add lemon juice and peppers

To serve,  put the zucchini in a bowl,  add the garlic, 1/2 tsp salt and a grind of black pepper.  Mash everything together with a fork and spread onto a large serving platter.  Spoon the warm yogurt sauce on top,  followed by a drizzle of the Chile butter and pine nuts.  Sprinkle with zaatar and serve at once.

Zucchini Bread Recipes

Zucchini Bread Geri Jacob’s Special

3 eggs beaten                      1 ½ cup sugar (scant)

1 cup salad oil                    2 cups flour

¼ cup ground orange peel ½  teaspoon baking powder

1 teaspoon salt                   2 teaspoons vanilla

2 teaspoons baking soda   1 cup chopped walnuts

2 teaspoons cinnamon       2/3 cups chopped dates

2 cups grated zucchini

Preheat oven to 325 degrees. Beat eggs, sugar and oil in mixer until fluffy.  Stir in Zucchini.  Sift baking powder, salt, flour, soda, and cinnamon (set aside ½ cup of the mixture).  Add flour to Zucchini,  Mix well, stir in vanilla.  In cuisinart chop dates, nuts and orange peel.  Mix in the reserved flour mixture.  Add chopped ingredients to other zucchini mixture.  Pour into greased and floured baking pan (2 small loaf pans) and sprinkle with sesame seeds.  Bake at 325 degrees, 50-60 minutes.

Lonnie’s chocolate Zucchini Cake

½ c soft butter

½ c cooking oil

2 eggs           

1 ½ c sugar (can be cut down)

1 tsp. Vanilla

2 ½ c flour

1 tsp soda

½ t salt

½ c chocolate chips

½ c sour milk (buttermilk)

4 T cocoa

½ tsp. Cinnamon

2 c grated zucchini

¼ c chopped nuts

Mix butter,oil, eggs, sugar, vanilla and milk together.  Add cocoa, soda, cinnamon and salt and mix well.  Add flour, mix well, add zucchini, chocolate chips and nuts.  Mix well.  Bake at 350 degrees for 45 minutes.  13 X 9 inch pan or 2 loaf pans.

Chocolate Zucchini Cake 2

A great cake for all that zucchini at the end of the season, and the kids love it too!

Makes 1 9 x 13 inch cake

Printed from Allrecipe, submitted by Sandi

½ cup butter, softened                       1 ¾ cup white sugar

½ cup vegetable oil                                            2 eggs

1 teaspoon vanilla extract                  ½ cup sour milk

2 ½ cups all purpose flour                ¼ cup unsweetened cocoa powder

1 teaspoon baking soda                     1 cup semiweet chocolate chips

½ teaspoon ground cinnamon                           2 cups zucchini, finely diced

chocolate chips

Directions

1. Preheat the oven to 305 degrees F, grease and flour a 9 x 13 inch pan.
2. Cream the butter, oil and sugar until light and fluffy.  Add eggs, vanilla and sour milk(sour milk = 1 teaspoon vinegar in 1⁄2 cup milk)
3. Mix flour, cocoa, baking soda and cinnamon together and  add to the creamed mixture.  Beat well, stir in diced zucchini
4. Pour into a 9 x 13 inch pan and sprinkle with chocolate chips.  Bake at 350 for 40 – 45 minutes or until a toothpick inserted into the center comes out clean.