This is a reminder that today, Tuesday June 30th is our second pick up.
PLEASE BRING YOUR BOXES BACK!!!!!
We'll be ready for you at 4:30pm this afternoon. Aaron and Eric will be at Two Leaves and a Bud in downtown Concord and Brad will be at the Atando Road location. Please stick with your prearranged pick up location. That's where your food will be!
Chad VonCannon with Creekside Farms will be at the Lomax Incubator Farm on Atando Rd. Someone from Four Acres Farm will be at Two Leaves and a Bud to talk with you about what they have to offer. Those of you who ordered meet from Creekside and are picking up at Two Leaves and a Bud will be able to do that. Your order should be ready for you in a cooler marked Creekside on site when you arrive. We'll see how this works and make adjustments in the future.
This week the contents of the boxes will look strangely similar. What you'll notice as we move forward is that a certain item will appear on a regular basis until the season for that particular item ends and then it will be replaced by something else. This week we're finishing up the Kale. We've replaced it for the most part with green beans. Yes it's that time of year- green beans are here. This dry spell means that bean production has dropped off so I'm not sure if you'll see more green beans next week but we do have some to offer this week. We're also quickly moving to irrigate our fields as this period between rain events lengthens. The green beans will be back, next week or soon after.
One repeated question has been about tomatoes. They are not ready yet. They will be ready soon but it will be a week or more likely two. The better news is that the corn is almost ready but I don't want to go tempting you with any more information about next week's box. Let's focus on this week. In your box you'll see:
Straight Neck Squash
Patty Pan Squash
Yellow and Green Zucchini
Bigger, Better Cumbers
Also I want to explain the different types of zucchini included in the box this week. Several of our over-achieving Zucchini plants managed to put out huge zucchini before we could get them picked. The same is true of a few of our patty pan squash plants. The result is that we have over-sized fruit that is less tasty for steaming, stir fry or saute'. This fruit is good however for grilling and excellent for making zucchini bread! If you weren't a baker before this week you will be by its end. Recipes below. Of course you'll also be getting the smaller zucchini and squash for you to cook with this week.
Also the garlic scapes have been a big hit. I had garlic scape pesto on Saturday night at a block party near downtown Concord and it was excellent. In response to my request after having this delicious dish Cathie sent the recipe below. Thanks Cathie.
Just a note that as we move out of garlic scape season we will have garlic bulbs. We dried them last week. We also planted quite a few late-season sweet potatoes.
If you have recipes please share. If you're having a weekly dinner to use all these wonderful veggies let us know. We're so please that the work going into growing this food is resulting in not only great tasting meals but also people sharing time together and sharing cooking techniques.
Attached is more great information from Debbie Bost at Cooperative Extension Services for Cabarrus County. Her PDF offers more tips and recipes. Thanks Debbie. And also thanks again to member Cathie who sent me tips on storing fresh vegetables.
Enjoy your week and as always, call me with any questions.
Garlic Scape Pesto from Cathie
(recipe adapted from a combination of online sources)
1/2 cup garlic scapes, finely chopped
4 T fresh lemon juice
1/2 cup olive oil
3 cups grated parmesan cheese
salt to taste
Put garlic scapes and lemon juice in bowl of food processor with steel blade, and process until scapes are very finely chopped. With food processor running, add oil through the feed tube and process 2-3 minutes. Remove lid, add half of parmesan cheese and process 2 minutes, then add the rest of cheese and salt and process 2-3 minutes more.
Serve tossed with hot pasta. In the photo above, I ate my pesto with Dreamfield's Linguini. This would also be good on fish, as a topping for bread, or as a seasoning for cooked rice.
Creamy Swiss Chard Pasta
1 lb swiss chard
1 tablespoon olive oil
5 garlic scapes, smashed
1/4 cup onion, chopped
2 large tomatoes, chopped
1/2 cup sour cream or plain yogurt
1/2 cup 2% low-fat milk
1/4 cup parmesan cheese
8 ounces fettuccine pasta, cooked according to package
salt and pepper
Wash swiss chard, cut into small pieces.
Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.
Zucchini Bread Recipe
2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)
1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.
2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.
Zucchini Bread with Pineapple
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins
1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.
2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.
3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.
Adapted from a 1974 Sunset Magazine recipe