Wednesday, August 7, 2013

Week 7 - August 7th, 2013

The weed war is going well.  As you can see from the picture, the battles are gruesome and not for the faint of heart.  Luckily, this ain't our first time at the rodeo!!  Our crops are still looking great and although we did get some hail last night they don't seem any worse for the wear.  The rain was certainly welcomed!  It will be a help with mushroom production which has been down this season.  We should finally be able to get to the Winona and Rochester farmer's markets!     


Zucchini and/or Patty Pan Squash
Garlic (Music)
Copenhagen Cabbage or Broccoli
Swiss Chard
Genovese and Thai Basil
You will notice that we included a very large zucchini in your box this week... We have had requests from a few members for a round of larger zucchinis for baking breads, cookies, etc.  Let us know if you are interested in receiving more large zucchini and we will try to include some in your next box!  If you're not the baking type you can still cook the large zucchini like the smaller ones.  Just cut out the seeds and slice into smaller pieces prior to cooking. 

Tomatoes are starting to ripen!  We have been harvesting a few and hope to have enough cherries next week to include in your boxes.  We will also have another round of beans next week for sure! 

Also, for those of you who receive herb shares... This week it's Simon and Garfunkel: Parsley, Sage, Rosemary, and Thyme!


Zucchini Feta Pancakes

Moosewood Cookbook

4 eggs, separated
4 packed cups coarsely grated zucchini
1 cup finely crumbled feta cheese
½ cup finely minced scallions
1 tsp dried mint or 1 tbsp fresh minced mint
A little salt
Lots of black pepper
1/3 cup flour
Oil for frying
Sour cream or yogurt for topping

Beat the egg whites until stiff.   In a medium sized bowl, combine zucchini, egg yolks, feta, scallions, seasoning s and flour.  Mix well.  Fold the egg whites into the zucchini mixture.   Heat a little oil in a heavy skillet.  When it is very hot, add spoonfuls of batter, and fry on both sides until golden and crisp.  Serve immediately, topped with sour cream or yogurt.

Overnight Coleslaw
Savoring the Seasons

1 bay leaf
1 cup red wine vinegar
3 tablespoons brown sugar
Dash of Tabasco
1 clove garlic, crushed
1 tablespoon caraway seeds, toasted in a 350 degree oven for about 5 minutes
1 tablespoon Dijon mustard
½ cup vegetable oil
Salt and freshly ground pepper to taste
½ head cabbage, thinly sliced
1 onion, thinly sliced

In a small saucepan, combine the bay leaf, vinegar, sugar, Tabasco, and garlic and bring to a boil.  Remove from the heat and allow to cool.  Remove the bay leaf.  Whisk the toasted caraway seeds, mustard and vegetable oil into the vinegar mixture and season with salt and pepper to taste.  Put the sliced cabbage and onion in a large bowl and toss with the dressing.  Adjust the seasoning.  Cover and refrigerate overnight.

Zucchini (or summer squash) Bread

Diane Foerster

3 cups flour
1 tsp. salt
1 tsp soda
3 tsp. cinnamon
1/4 tsp. baking powder
3 beaten eggs
2 cups sugar
3 tsp. vanilla
1 cup oil
3 cups grated zucchini (not peeled)
1 cup nuts (optional)

Stir together the flour, salt, soda, baking powder, and cinnamon. Beat eggs. Add sugar, vanilla and oil and mix well. Stir in grated zucchini and dry ingredients. Blend well. Stir in nuts. Bake at 350 degrees for 50 to 60 minutes. Makes two 9 1/2 by 5 1/2 pans. Can also be used for making bars.



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