Life on the Farm (Week 33)

The potato beetles have been so prolific this year that the first generation is now into its second generation and these new young adults are a bit spacey. We are finding them in the weirdest spots.

Wayward Colorado Potato Beetle wandering Cucumber Trellis

Great news…the tomatoes are starting to turn. Hoping for a snack-ful for the subscription boxes this week. The plants all look great; no disease to speak of yet (knock wood) and no pests have invaded yet either (double knock wood). The greenery to fruit ratio seems appropriate. Pollination seems even and well represented on each sprig. We have many different varieties this year, for the tomato-philes in the audience.

Last transplants “hardening off” in the shade

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

Ok, so not really healthful, but ya just gotta splurge sometimes! And if ya gotta do it, do it with squash!!!

Zucchini Brownies

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

Frosting (optional)
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners’ sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.

In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

From: Allrecipes.com

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You’ll notice a theme in this recipe section…. So after you have eaten your zucchini and summer squash in your dessert, now you can have them in your dinner! We’ve had these two ways— shredded and sliced. Shredded works nicely in large volumes in a burrito presentation, and the sliced works well in the smaller soft taco approach. See what you think.

Mexican Squash Filling (for Burritos and/or Tacos)

3-4 zucchini and/or summer squash

1 onion, diced, sautéed (optional)
1 Tbsp flour or corn starch
2 tsp chili powder
1 tsp paprika
1 tsp salt
1 tsp cumin
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp sugar
1/4 tsp dried/crushed oregano

Shred the squash or half-moon slice the squash, depending on your serving preferences.

Combine dry ingredients and 3/4 cup water. Bring everything to a boil, add squash, then reduce heat, and simmer covered for 5-10 minutes (shorter for shredded, longer for sliced).

Fill your tortillas and top with cilantro rice, lettuce, tomatoes, cucumbers, avocado, and all of your favorites.

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Aaaaannnnnd, let’s bring it all home with some wacky squash muffins masquerading as apple muffins for breakfast. Cinnamon and brown sugar (or maple) will turn anything into an blissful breakfast experience.

Zapple Muffins

4 cups peeled, seeded and diced zucchini or summer squash

1/3 cup fresh lemon juice
1/2 cup packed brown sugar
2 tsp cinnamon
1/4 tsp nutmeg

3 cups unbleached, all-purpose flour
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt
1/4 tsp nutmeg
1/2 cup margarine (Earth Balance works best)
1 cup white sugar
2 equivalents egg-replacer (Energ brand) or 2 Tbsp ground flax seed +2 Tbsp boiling water
1/4 cup soymilk + ½ tsp apple cider vinegar (mixed)

Combine zucchini and lemon juice in saucepan, bring to boil over medium. Reduce heat and simmer until tender, about 10 min. Add brown sugar, cinnamon and nutmeg. Simmer, stirring occasionally, for 20min until slightly thickened. Let cool to room temperature.

Preheat oven 350F. Grease or line 18 muffin cups.

Sift together flour, baking powder and soda, salt and nutmeg in bowl.

Beat together margarine and white sugar in separate large bowl. Add egg-replacer/flax seed and beat.

Beat sugar mixture into flour mixture alternating with soymilk until smooth. Stir in the zapplesauce just until evenly distributed (don’t over-mix).

Fill muffin cups (or greased muffin tins) with very stiff batter. Bake 25-30min until risen and toothpick/knife comes out clean. Cool and serve.

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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:

Summer squash/Zucchini
Cucumbers
Sweet peppers
Napa cabbage
Wax beans
Onions, white
Garlic
Basil
Dill

Start your meal planning now!

We hope to feed you soon!

Roger and Lara

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