Life on the Farm (Week 32)

I was just sitting out in the onion fields, having weeded and needing a break. I heard footsteps behind me and who should arrive but a couple of yearling deer headed out to dinner. Their appetizer was apparently onion tops. They walked with in 10ft of me as I sat quietly, curious myself. Ambling over to the bed of onions, one bent to take a bite. I couldn’t contain myself any longer, “Hey!”. She looked up at me. That was IT. She JUST looked up at me, sitting/fuming 10ft away. And then bowed her head to take another bite. What! I made to rise and that spooked her enough to bolt 10ft down the line. The appetizer was just too appetizing, apparently. I had to haul my aching bones off the ground and (almost) physically move them out of the field. Deer these days! Sheesh.

Onions “before” the deer found them (I am NOT going to show you “after”

A few remaining special orders of Colorado Peaches and Bartlett Pears brought to us and you by a friend of a friend with a family farm in Colorado. Ordered now by the 20# box (you’ll need that many to actually get some home uneaten!) and delivered to your dropsite the week of approximately Aug 24 (peach) and Sept 7 (Pear). They are fabulous for fresh eating, baking, canning, freezing or drying.

(We are happy to take phone/in-person orders on these too with checks-in-the-mail if you prefer.)

The Market is now open for a wide selection of warm weather produce.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

Nothing like a little healthy fiber (and you get to use up that squash too!) This super moist cake freezes well for winter breakfasts on the go.

Zucchini Cake

2/3 cup margarine (Earth balance is the best!)

1/2 cup sugar
3/4 cup maple syrup
5 cup grated zucchini (squeeze out excess liquid)
1/2 cup applesauce
1/2 cup soymilk
4 tsp vanilla
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp allspice
1 1/2 tsp salt
1 cup wheat bran
1 cup white AP flour
1 1/3 cup whole wheat pastry flour
2 tsp baking soda
1 1/2 tsp baking powder
2 cup chopped walnuts

With beaters, blend margarine, sugar and maple syrup.
Add zucchini, soymilk, applesauce and vanilla and beat.
Add spices and salt and beat.
Add bran, flours, baking soda and powder and beat.
Add walnuts and beat.
Line baking pan w/ parchment (9×13?)
Pour in batter and spread.
Bake 350ºF x 60min.

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This just struck me as a wonderful idea; naturally gluten-free (if it matters), low carb, high vegetable and mighty tasty too!

Squash Pizza Boats

yellow squash
olive oil
garlic powder, onion powder, oregano, basil, thyme
pizza sauce
Daiya cheeze
pizza toppings

Preheat the oven to 350 degrees.

Cut the squash in half length-wise and scoop out the seeds.

Brush a casserole dish with olive oil. Roll squash around in the olive oil to lightly coat. Place cut side up in dish.

Sprinkle the squash with garlic powder, onion powder, oregano, basil, and thyme.

Place some of the pizza toppings inside the boat.

Spoon pizza sauce over the toppings.

Place a couple of tablespoons of cheese on top of the pizza sauce.

Add more of your favorite toppings.

Bake at 350 degrees for 25 minutes.

From: http://www.5dollardinners.com

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If anyone has some good recipes for this weeks ingredients, pop on over to the website and enter them there for everyone’s benefit!.

Subscription Box Highlights

Anticipated this week for the CSA/Subscription Boxes:

Broccoli or Broccolini
Head lettuce
Green onions
Summer squash/Zucchini
Cucumbers
Red cabbage
New potatoes
Green beans
Beets
Garlic
Parsley
Cilantro

Start your meal planning now!

We hope to feed you soon!

Roger and Lara

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