Hello CSA Members (and a few other folks who follow our progress)
Today's update will be a little shorter than usually because, well, there's lots of hay to make and not a cloud in the sky. Also I am including *a lot* of recipes because so many of you have been cooking great meals with your food and have sent me recipes.
I'm also sending lots of recipes because we have a few more weeks left during which squash will be included. Squash Fatigue Syndrome (SFS) is a common alignment in our area during this time of year. And while it's symptoms may seem unpleasant there is not a single confirmed fatality from the illness. It is treatable and even curable with the right recipes. A sample of these healing SFS treatments follows at the end of this email.
I wanted to let you know that some of our members are having a weekly meal together called Locavore Wednesday. They get together and cook lots of yummy stuff from the CSA and then share the meal together. By the way a "Locavore" is someone who tries to eat locally. I just thought some of you other locavore CSA members might like this idea and start your own weekly meal together.
About the containers... last week 100% of you returned your containers!!! This is unheard of in the world of CSAs. You are making us very proud. Joe couldn't find his container so he actually brought us another container that is much nicer than the ones we bought for this season. Now that is dedication. Please don't forget to bring them all back again this week. Keep the streak alive!
On the farm this week we got the pole barn ready (well it's not quite ready yet) for the new post harvest handling equipment that's coming very soon. We are very thankful for all the work Cabarrus County is doing to help take this next step at the Elma C. Lomax Incubator Farm Park.
Several people have asked so I should mention that we will be asking for volunteers to help around the farm very shortly. Some of you are very eager and we are almost ready to put you to work. Hopefully I'll be able to spend some time planning in the next few days and send out an email invitation to participate later this week. In the meantime sharpen your hoes and break out your ugly straw hats.
Ford Craven was nice enough to send out an email about my appearance last week on the Charlotte Talks radio program. It was a lot of fun. Earlier this year I published a book, coauthored with a friend who lives in central New York. It called A Nation of Farmers. I have copies locally available if anyone is interested but you people are already doing it- you're already eating more locally by being members of our CSA and supporting local farmers so you might not need to read it. And besides, as Eric has pointed out on several occasions it doesn't have very many pictures.
This week you're getting:
(More) Green Beans
Straight Neck Squash (regular squash)
Patty Pan Squash (yummy strange-looking squash)
Yellow Zucchini (yes that's really a yellow zucchini)
(The last of the) Cucumbers (for now)
Garlic Scapes (the very last)
Attached is more great information on what to do with all this great food. Thanks again to Debbie Bost for providing it. We are lucky to have such a great Cooperative Extension Services office here in Cabarrus County.
OK, on to the recipes for treating SFS...
Patty Pan Lasagna from Barbara
1 large Scallop (Patty Pan) Squash, sliced in 1/4 inch pieces
Salt to taste
8 ounce jar Spaghetti Sauce
8 ounces 2% Fat Cottage Cheese
1/2 cup Shredded Mozzarella Cheese
1/2 cup Shredded Parmesan Cheese
Lightly salt patty pan squash slices to reduce water in squash and let sit for at least 1 hour.
Preheat oven to 250 degrees.
Lightly spray 1 1/2 quart square baking dish with cooking spray.
Please 1/3 of sliced squash in baking dish.
Pour or spoon 1/3 of spaghetti sauce on top of squash.
Top with 1/3 cottage, mozzarella & Parmesan cheeses.
Repeat the squash, sauce, and cheese layers 2 more times, ending with cheeses.
Bake at 350 degrees for 1 hour.
Summer Squash Pizza Crust from Katie
4 cups finely shredded zucchini or yellow summer squash
3/4 cup all-purpose flour
3/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 eggs, beaten
1/2 teaspoon ground black pepper
salt to taste
Preheat oven to 350 degrees F (175 degrees C).
Once zucchini or summer squash has been shredded (I recommend a food
processor) lightly salt the squash and transfer it to a strainer. Let
stand 15 to 30 minutes and press all remaining liquid out of squash.
In a medium-sized mixing bowl, combine squash, flour, Parmesan cheese,
mozzarella cheese, eggs, pepper and salt. Mix well.
Spread the mixture into a greased and floured jelly roll pan. Bake for
25 minutes in the preheated oven.
Remove the crust from the oven and change the oven's temperature to
broil. Brush the top of the crust with oil, and then broil the crust
for 3 to 5 minutes until the top is lightly browned.
Allow the crust to cool slightly and slide spatula underneath all edges
and under the middle. Place a large baking sheet over the top of the
crust and gently flip the crust over so that the bottom of the crust is
now facing upwards. Because it can be difficult to flip the crust
smoothly, it may be necessary to cut the crust in half to facilitate
the flipping of the crust. If you want to omit the flipping stage, that
is okay, but the crust won't be as crunchy.
Brush the top of the crust with oil and broil for another 3 to 5
minutes until the top is browned. Cover with toppings as desired.
This will be a non-traditional crust, as it will be somewhat soft.
Depending on your toppings, you may need to bake it at 400 degrees F
(200 degrees C) for a few more minutes to heat toppings and further
Chocolate Chip Orange Zucchini Bread from Katie
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 tablespoon orange zest
3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Sift together flour, baking powder, soda, salt, and spices.
In a large bowl, beat eggs until light and fluffy. Add sugar, and
continue beating until well blended. Stir in oil, vanilla, zucchini,
nuts, chocolate chips, and orange rind. Blend in sifted ingredients.
Turn batter into two greased 9 x 5 inch loaf pans.
Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread
tests done. Remove loaves from pans, and cool. Chill before slicing.
Sissy’s Squash Casserole from Teri
7 cups cooked yellow squash, mashed/drained (have added pattypans & zucchini as well)
1 large onion, chopped (I also boil w/ squash to diminish oniony flavor, especially if freezing casserole)
3 eggs, beaten
¾ cup mayo
1.5 oz pkg Hidden Valley Ranch dressing mix
1½ cups grated cheddar cheese
24 saltine crackers, crumbled
Salt/pepper to taste (we use Jane’s crazy mixed up salt)
Bread crumbs (Panko works great too)
Mix eggs, mayo, HVR dressing mix together. Stir into squash onion mix while still warm. Add cheese, cracker crumbs, salt/pepper. Pour into 2 shallow baking dishes. Top with bread crumbs. Bake 325 for 30 minutes or until warm & bubbly.
Optional: remove one from oven a bit early, cool & freeze for those winter months when you’ll be missing fresh squash…:)
All measurements approximate…can half for 1 casserole
Green Beans, Feta & Pecans from Londa
1 1/2 pounds fresh green beans, trimmed and cut into 1-inch pieces
2/3 cup olive oil
1 teaspoon dried dill weed
1/3 cup white wine vinegar
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup coarsely chopped pecans, toasted
1/4 cup diced red onion
1 cup crumbled feta cheese
COOK green beans in large saucepan of boiling water, about 4 minutes. Drain, immerse in cold water, drain, and pat dry.
COMBINE olive oil, dill, vinegar, garlic, salt and pepper in a small bowl. Whisk to blend.
PLACE beans in a shallow serving dish. Toss with dressing.
SPRINKLE with pecans, red onion and feta, toss and serve.
Serves 4 - 6
Cook's Notes: I used the 1 1/2 pounds of green beans called for in the original recipe and found there was more than enough vinaigrette, feta, red onions, etc. that I could have used a full 2 pounds. I also squeezed the juice of 1/2 lemon over the dish before I served it as I think it needed something to brighten it up a bit.
I toasted the pecans in a 350 degree oven. I placed the pecans in a single layer on a sheet pan and cooked them almost eight minutes, checking them and stirring them frequently.