Harvest 10 – August 21 & 23 – Summer Squash & Peppers, Edamame??



  • Additional Basil for sale: half pound $5.50
  • Wide Variety of Our Pastured Pork For Sale, Contact Us
  • We Do Need Volunteer Help For Tommorrow’s Harvest, anytime until 4pm (thank you!)
  • Contact Us, tel 989-382-5436

We had fantastic and abundant Harvest Help yesterday – Thank You to all who chipped in! It was very fun with four young boys running around absolutely curious about everything. And I mean everything! Really neat to have such enthusiasm. So very helpful to have such help. We packed some great crates – and we’ve all benefitted! Thank You! 

We have few confirmations for tomorrow’s help : Please be in touch by telephone if you’ve got a hand to lend. All helping hands are welcome!

 in your crate – Harvest 10



salad mix

some cukes




*yellow summer squash

hot pepper

possibly flowers and/or edamame


* You can treat the yellow summer squash (whatever size, shape, configuration) as you would a green zucchini. Here are a few recipe ideas from the “Recipe Tab” on our website.


Zucchini-Walnut Pancakes

1 pound zucchini (crookneck or any summer squash will do), shredded (about 4 cups)
1 1/2 teaspoons salt
4  large eggs
1  cup all-purpose flour
1/2  cup finely chopped walnuts
1/2  cup grated parmesan or asiago cheese
1/3  cup minced celery (or try kohlrabi)
2  tablespoons finely chopped onion
4  to 6 tablespoons vegetable oil
Put summer squash in colander; sprinkle with salt and toss to mix.  Let stand for 30 minutes; press out excess moisture.  Mix summer squash and remaining ingredients except oil in a medium-sized bowl.
Heat 1 1/2 tablespoons oil in a heavy-bottomed skilled over medium-high heat.  Drop scant 1/4-cupfuls of squash mixture into hot oil; flatten each into a 3-inch circle.  Fry 2 to 3 minutes on each side until browned, adding additional oil to pan as needed.  Drain pancakes on paper towels.  Serve warm with sourcream and applesauce.
Double Chocolate Zucchini Cake
3/4 cup oil
1  1/4 cups sugar
2 eggs
1 teaspoon vanilla
2 cups grated zucchini (or any summer squash)
1/2 cup sour milk, buttermilk or yogurt
3 tablespoons cocoa or carob powder
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon each cinnamon and cloves
2  1/2 cups flour
small bag of chocolate or carob chips
Heat oven to 350 degrees; grease a 9 x 13 inch pan.  Mix all ingredients and bake 30-35 minutes.  Makes 16 servings.
A definite favorite at the garlic harvest party.
To Freeze Your Summer Squash For Later
Wash the squash clean. Coarsely grate the whole squash, “skin” and all, into a collander. Press grated squash, with your flat palm, thereby squeezing water out of squash. Place a good serving size for your family into a bag, freeze. Defrost when needed and make a great Squash Bake, or recipes above!
“Peppers are nutritionally significant. High levels of Vitamin A, C, and E and the minerals iron and potassium characterize most varieties…. Sweet peppers come in a dazzling array of colors, shapes, and sizes. Most of the popular colored peppers, like the expensive sweet red pepper, are simply green peppers allowed to mature and ripen on the plant.” (Source: From Asparagus to Zucchini. MACSAC.)   
Pepper and Cheese Casserole:(source: Farmer John’s Cookbook. Angelic Organics)
This comfort-food casserole is just what you need on a cool, rainy night. Makes for great leftovers too.
serves 6 to 8
butter for greasing baking dish
1 1/2 cup uncooked bulgur
1 1/2 cup boiling water
2 tablespoons butter
1 1/2 cups chopped onion (about 3 small onions)
4 cups minced green peppers (about 4 peppers)
1 1/2 cups sliced mushrooms, any kind
1 1/2 tablespoons tamari
1 1/2 tablespoons dry sherry
1 teaspoon crushed dried marjoram
1/2 teaspoon salt
freshly ground black pepper
1 1/2 cups cottage cheese
3/4 cup crumbled feta cheese
4 eggs, beaten, lightly salted
1. Preheat oven, 350 F. Coat 2-quart casserole dish with butter.
2. Put Bulgur into saute pan, pour boiling water over it. Cover and let stand at least 15 minutes.
3. Melt butter in med. skillet. Add onions; saute until translucent, about 5 minutes. Add peppers and mushrooms; continue to cook until peppers just become tender, and mushrooms have released water., 5 to 7 minutes. Remove from heat and stir in tamari, sherry, marjoram, salt, and pepper to taste; mix well.
4. In a small bowl, combine cottage cheese and feta cheese.
5. Spread the bulgur in the prepared baking dish. Cover it with the veggies and then the mixed cheese. Pour the beaten eggs over everything; let eggs seep through the ingredients by tapping the casserole dish on the counter a few times. Sprinkle with Paprika. Bake, uncovered, 45 minutes. Let stand for 10 minutes before serving.
I’ve been trying to be patient with the edamame in our field. (They are so tastey!) They germinated well enough (not perfectly, of course). And the deer and rabbits left the plants alone, enough. My second seeding of edamame was not so fortunate. Therefore, we’ve continued to really nurse our sole surviving bed of edamame.
I’ve been hugely tempted to run our rototiller through and cleanly, swiftly erase the weed-infested mess. The weeds are rampant! For all to see – oh my! We’ve spent valuable weeding time on them too. Quite a bit more than I’d like, frankly. Especially when I look at the remaining weeds – ouch!
We will be harvesting edamame soon – this week or next. Hope You Enjoy!
Edamame is a traditional Japanese vegetable. Edamame is a nutritious and tasty vegetable or snack food with a sweet, nutty flavor. This nutritious bean is great tasting and good for you. Edamame contains about 38% protein, and a one-half cup serving contributes 11 grams of
protein towards the average adult requirement of 46-63 grams per day. Edamame is also rich in calcium and vitamin A.
Edamame does not have edible pods; only the beans are eaten. It can substitute for green peas or lima beans in any recipe. In China, the shelled beans are stir-fried with other ingredients. In Japan, pods are boiled in salted water and the beans are squeezed from the pod directly into
the mouth, and the pods are discarded.
Many Asian customers expect to purchase pods on the stem; keeping pods on the stem maintains freshness, flavor, and quality. When pods are left on the plant, beans retain sugars for several days, and quality remains high. (SOURCE)
How to Prep, How to Eat Edamame:
Boil shelled edamame in heavily salted water, 10 minutes. Eat like peanuts!
Cooked, shelled  soybeans may also be added to othwer dishes, such as salads, stir-fries, soups, and rice or seafood dishes. (Asparagus to Zucchini. MACSAC.)

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