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


bagged juvie collard greens (click cooking greens)

baby collards - harvest 12 - 2012

bagged kale (try, try again!)


summer squash (see recipes/usage below)

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


sweet and hot peppers




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.




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!

a recipe for a Squash Bake



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