CSA Veggie Harvest Six : 29 July & 1 August

a few friendly reminders:


these are hyperlinks, click ’em if interested:

Garlic Harvest Party: Saturday 2 August :Open Invitation!


Mt. Pleasant Shareholders : BEWARE!


Some July Farm Photos


If you are not finding my (more than) weekly posts easily on facebook,

please Follow Our Website/Blog instead

Swier Family Farm Recipes Page

Swier Family Farm Veggie ID Page


here’s a sample full share, from Tuesday 29 July:

sample full crate, Tuesday 29 July

in your crate

green cabbage

bagged beet tops



bagged broccoli

white/green kohlrabi


summer squash (see recipes/usage below)


Share Crate: cukes, eggplant, kohlrabi, patty pan, beets, cauliflower, tomatoes

a sample Share Crate, from Tuesday 29 July

sample Share Crate, Tues 29 July 2014

recipes/usage: zucchini, summer squash


Tuesday I had a fair number of questions regarding these creatures:

sum squash 001

yellow zukes

patty pan summer squash

So, as Laura C., at the Greentree Co-op, has suggested, “Chris, use your posts to answer the questions on your Sahreholders minds.”



Patty Pan, Crookneck, Zucchini

Here’s some summer squash info, gleaned from From Asparagus to Zucchini, MACSAC 2004.

  • rinse or wipe down summer squash, no need to peel.
  • try raw summer squash cut into sticks or rounds with a dip.
  • grate or thinly slice into green salads, or shred to make a squash slaw.
  • steam squash whole or halved to best retain texture. Be careful not to overcook, just until tender when fork is inserted (8-15 minutes). Top with butter alone, or a squeeze of lemon, sprinkle of herbs, Parmesan cheese, pinch of pepper.
  • Grill small summer squash halves about 4 minutes on hottest part of grill, and then 8-10 minutes on the side. Baste with oil or maranade. Great for shish kabobs too.
  • Make a simple casserole: Layer blanched squash slices alternately with chopped onion cooked with bread crumbs. Repet 2 or 3 times and top with butter. Heat at 350 degrees in oven until hot and bubbly.


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 below!


Bulghur with Zucchini & Carrots

**very tastey, very kid friendly**

By the way, I believe Kate is interested in our bulghur recipe. Here is my humble recipe that sort of works:
Plain bulghur:
Sote 1-2 table spoons of orzo in 1 tbsp olive oil until they change color from light yellow to brown. Don’t over sote, they burn so quickly. I use the high heat so orzo do not absorb all the oil.
Add 2 cups (I use drinking glasses to measure, which is more than a cup) of cold water, a pinch of salt and let it boil with the lid covered.
Add 1 cup bulghur. Stir to make sure all bulghur is soaked in water. Turn down the heat to low (every low) immediately.
Stir bulghur after 5 minutes. Let it cook for another 10 minutes. Turn off the stove but leave the pan on the stove top. Keep the lid covered and let it settle for 10-15 minutes.
Let me know how it goes (part of the recipe!).
Vegetable bulghur:
Shred some vegetables. My golden mix is 2 carrots 1 zucchini. I tried finely chopped eggplant, beans, asparagus, etc. They all work great.
One the water boils add the vegetables. Cook for 15 minutes. Then add your bulghur. It will look like it needs more water. Resist the temptation. Don’t add water.
Same as above



Kate’s gonna recreate this masterpiece again for this Saturdays Garlic Harvest Party. It is ohhhhh sooooo good! And, yep, there’re veggies in it kiddos!


Mom, my vegetables are mixed in there! Honestly..

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


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.


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