In the Share---Week 13

Zucchini and summer squash

SUMMER SQUASH: Our late summer planting is producing as well as any patch we have ever had. Enjoy these in fritters (see below.)


CARROTS: Their time in the cooler has only served to sweeten them up. Enjoy these crunchy delights.


LETTUCE: It’s been a scramble to keep the harvest the lettuce before it “bolts,” something that is normally not a problem in October.


GREENS CHOICE: The high tunnel chard and kale in the field are thriving right now. Our regular use for these healthy greens is to chop it fine and add it to our pasta sauce. We love the color and richness they add to a dish.


SWEET PEPPERS: They go with everything in the share.


GARLIC: The last of the hard neck variety.


SPROUTING BROCCOLI: Eat your broccoli!


HERB CHOICE:  A choice of common chives or rosemary.


When I was a kid we used to travel to South Bend, Indiana to visit my dad’s father and sister. Aunt Betty would always make a batch of zucchini fritters when we were there. Something about the wonderful aroma of them that takes me back to those days. Viva Italia!

Zucchini Fritters

Ingredients:
2 cups shredded zucchini
2 cloves of garlic, chopped fine
1/2 tsp salt
2 eggs
3/4 cup grated cheese (parmesan, goat cheese, mozzarella...)
1/2 cup water
flour to make a pancake-like batter (thick)

Method:
Mix together all of the ingredients except the flour. Add flour to form a thick batter.
Heat 1/2 inch frying oil in a pan.
With tablespoon, spoon batter into the oil to form patties. Fry until browned on both sides.



FARM REPORT:

The heat continues on this long summer. We look forward to cooler temps over the next few days and hopefully some more seasonal weather. Our fall plants that have been waiting for cooler days and nights to mature as the days grow shorter. Here’s to a good October.

Equinox sunrise

Work days have turned to days of harvest, collecting irrigation equipment from the field, mulching, and fortifying the high tunnel for the winter. 


On the adjacent Graff Property land the Indian grass is being combined to collect the seed. It has been a great year to see this stand of native grass thrive and produce seed to help establish other farms andconservation areas.