Week #5 (July 12-15)

What’s in the big box?     What’s in the little box?

Zucchini                                  Zucchini

Beets                                       Beets

Scallions                                 Blue berries

Garlic Scapes                         Garlic Scapes

Lettuce                                   Lettuce

Tomatoes                               Tomato

Arugula                                   Arugula

Carrots                                    Carrots

Bok Choy                                Cucumber

Fennel

Kale Luciano 

Cucumbers

Blue Berries!                         

            This week’s farm chores/fun include the following: hoeing, strawberry gleaning (HOORAY TO ALL WHO SHOWED!!), planting, watering (a lot of watering), picking, and our celebratory first ever cooking class.  Chef Eli Morse came to our new kitchen, and christened it with a farm to table meal complete with how-to’s and a bottle of prosecco.  Today we begin blue-berry season.  With temps reaching into the 90’s, field crew field crew will pick well into twilight just to catch the sunset over the field and river. 

FFore hlhAsAsjnflksdf   Tips, Tricks & Recipes:

Zucchini Scallion Fritters… recipe from Martha Stewart’s Food Everyday Magazine

·         3 medium zucchini (about 1 lb)                   

·         Coarse salt & ground pepper

·         1 large egg

·         2 scallions

·         ½ cup all-purpose flour (spooned and leveled)

·         ½ cup vegetable oil

·         Sour cream (or Greek yogurt) for serving

1.  Place zucchini in a colander set in the sink and toss with 1 teaspoon salt; let sit for 10 minutes, then press out as much liquid as possible.  Meanwhile, in a large bowl, lightly beat egg, then add zucchini, scallions, flour, and ¼ teaspoon pepper and stir to combine.

2.  In a large skillet, heat over medium.  In two batches, drop batter in 2-tablespoonful mounds into oil.  With a small spatula or butter knife, gently flatten each mound and fry until browned, 2 to 3 minutes per side.  Transfer to paper towels to drain; sprinkle with salt.  Serve with sour cream (or Greek yogurt). 

SAUTEED ZUCCHINI, PEPPERS, AND TOMATOES

In a large skillet heat 2 tablespoons of extra-virgin olive oil over medium-high.  Add garlic scapes  (chopped into ¼ inch pieces), zucchini (quartered lengthwise and cut into 1.2 inch pieces), 1-2 tomatoes diced, season with oregano and scallions.   Cook, stirring often, until zucchini and scapes are crisp-tender.