CSA Veggie Harvest #12 : Sept 9 & Sept 11, 2014

 take a break, have a read of this week’s post

boots on the ground, taking a dusty break)

 

a few reminders

these are hyperlinks, click ’em if interested

 

help needed

September Farm Photos

Garlic For Sale

Swier Family Farm Recipes Page

Swier Family Farm Veggie ID Page

 

I apologize, last week I did not post for Harvest #11. Our summer help has all gone back-to-school. Lucky learners. This means my time in the field has become ever more necessary to get ‘er all done. (Yes, yes, I admit I also went to Wheatland Music Fest…. some.)

 

As many of you have noted, the progression of the crate’s contents evolves…. The in your crate may add or subtract a component week-to-week, here and there, but the progress is fairly predictable.

 

As my computer time is once again short, I will not backtrack with my posts unless I find an unusual abundance of available time.

 

sample full share, Tuesday 9 September

sample full share 9 Sept 2014

in your crate

basil

bagged juvie collard greens (click cooking greens)

baby collards - harvest 12 - 2012

bagged kale (try, try again!)

cukes

summer squash (see recipes/usage below)

“doorstop” Kohlrabi (a term of Endearment, right?!, from the Smiths!)

eggplant

sweet and hot peppers

tomatoes

garlic

cilantro

melons (for the Half Shares, Full Shares got ’em last week)

Share Crate: broc, eggplant, basil, cukes, one lonely melon and kohlrabi

 

one of the Share Crates

one Share Crate Tues 9 Sept 2014

yep, more summer squash!

recipes/usage summer squash

 

* 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.

 

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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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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.
 
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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!
 

a recipe for a Squash Bake

 

 

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