Our trees, veggies, and fields (not to mention the farmers!) are grateful for that bit of rain we received last night and for today’s cool, misty morning. We were just about ready to start doing some rain dancing over here! Still, we could use more, yet beyond a chance of thunderstorms here and there, the forecast into next week looks pretty dry. At least that delightful “heat dome” that was parked over much of the eastern U.S. had melted away. I felt like I was back in Georgia there for a few days last week, minus the artifical relief of an air conditioned house. We got what needed to be done done, though…harvesting, of course, plus some weeding here and there, and even some planting to set the stage for the fall: cilantro, dill, brassicas for the salad mix, lettuce, kale, and turnips. We took much of Thursday and Friday afternoons off because of the excessive heat, and threw a lot of money at the nice folks down the hill at Ruby Rose Frozen Custard (on rt. 26 @ White Oak Hill Road)…good stuff, especially during a heat wave. Andrew broke the shop’s record for the most banana splits consumed in a one-week period.
For the first time in quite a while (over a month?) the farm is WWOOFerless. However, we had some harvesting help this morning from workshare member, Abby Tusing. Thanks, Abby! The sixth CSA share of the 2011 season includes the following:
1/2 lb bag of mixed lettuce
1 bunch of turnips
4 lbs of zucchini and/or summer squash
1 pint of cherry tomatoes
CHOOSE ONE: 1 head of broccoli -OR- 1 pint of snap or snow peas -OR- 2/3 lb bag of tomatoes
CHOOSE ONE: Swiss chard -OR- Red Russian kale
1 bunch of basil
1/2 pint of raspberries
Watch out! Here comes the zucchini! Andrew and I hauled hundreds of pounds of the stuff out of the fields Monday and came to the conclusion that we need to harvest the zukes and summer squash more often if we intend to keep up (and save our backs). Sonya and I have been grilling our squash lately, and we highly recommend it. Another great approach to zucchini was introduced to us by CSA member Jeannette Watt a summer or two ago: Marinated zucchini salad. Here’s how to do it:
1 lb small zucchini, ends trimmed (summer squash works well, too, and a blend of both looks gorgeous)
1/3 cup olive oil
2 Tbsps lemon juice
3 Tbsps finely sliced fresh basil
Coarse (kosher) salt and black pepper
Parmesan or Romano cheese
Slice the zucchini very thinly (like paper-thin) with a veggie slicer or mandoline. Whisk together the olive oil and lemon juice in a medium-sized bowl. Add the zucchini and toss until thoroughly coated. Add the sliced basil and toss to mix evenly. Season with salt and pepper to taste. Cover the bowl and let the zucchini marinate in the fridge for at leat 1 hour but no more than 6 hours. Just before serving, give the mixture a stir. Shave thin slices of cheese on top of the salad and add a sprig of basil to garnish, if desired. Refreshing and delicious! The recipe is from Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman. Check out the Recipes page here on the website for more zucchini/summer squash ideas.
Farmer John will once again be playing the geeeeee-tar and singin’ at the Bridgton Farmers’ Market this coming Saturday (7/30) morning. I still really hope to get some practicing in before then, but if not, I’ll just muddle through a mix of originals and covers and hope my fingers can keep up. The market itself runs from 8 AM until 1 PM, and my playing aside, you really should check it out. New vendors selling everything from fudge to wooden signs to pottery have joined the market this season. Also, mark your calendars, because the next Summit Springs Farm potluck is right around the corner. Come on over on Thursday, August 11th between 5 and 8 PM for food, fun, and fellowship! Bring a dish to share! Weather permitting, we’ll eat outside, and who knows what might happen after the meal…a bonfire? Music? Another whiffle ball extravaganza? Hope to see you here!