CSA Pick-up August 3 & 6
It’s that time of year when zucchini and summer squash pour off of plants and pile up in kitchens. While I have a friend who says he’s tired of zucchini by the time the first tomatoes ripen, I am totally enamored with it. It’s the giving plant of the garden, and who am I to shy away from abundance? Instead, I’ve been going through recipes and piling up a long list of possible preparations for the vegetable. This season we’ve enjoyed zucchini and summer squash in many ways: in fritters, grilled over charcoal, sliced up and sautéed in stir-fries, cooked and pureed into a spread, in breads andcookies. There are still more recipes that I’ve yet to try, but am excited to make:curried zucchini soup, curried pickled zucchini, zucchini almond cake, stuffed zucchini/squash with mozzarella and tomatoes, no-bake summer lasagna (okay, basically anything from Martha Stewart, because let’s face it, though I prefer a wilder garden to her immaculately manicured ones, she’s got great recipes, beautiful food photography, and incredible organization skills, which every farmer can benefit from).
What are your favorite ways to eat zucchini and summer squash? Do you have the BEST zucchini bread recipe? Please share it! I’ll add your recipes to newsletters and post them on our blog for all to try and enjoy.
Both in the fields and the kitchens, we are kicking it into high gear. We like to say that every season is busy in it’s own right, but let’s face it: August is heavy in food and work, packed with ripeness and sweat, long days ending in fresh meals and cold cider. We are looking ahead to fall, seeding and transplanting for storage crops, charting out recipes and crops to be preserved, all the while doing our best to keep the weeds down in between harvests and chicken chores and fast, fleeting trips to a cold swimming hole on Minister Brook. Daytime work is balanced by early misty mornings spent quietly sipping tea and evenings that sweep in with coolness and the shifting colors of sunset. Maybe it’s the electricity of today’s storm talking, but there’s a quality to the light of these days that has me falling in love with August in a way I can’t remember doing before: mouth open, belly laughing, legs pumping as we move up and down the farm fields. Everything bursts alive in August.
This Saturday, together with Circle of Women International (COWI), we’re hosting aMayan Fire Ceremony in honor of the Plants. We do hope you’ll join us for this special event led by Mayan Grandmother Nana Wilma, who is traveling from Guatemala to Vermont to perform a number of ceremonies around Vermont with COWI. It will be from 2:00-7:00, with a potluck dinner. $10 suggested donation. This is open to the public, and all are encouraged to come with friends and family.
Wishing you all a lovely week.
In Good Heart,
Katie and Edge
This week’s Harvest:
*the potatoes this week come from our friends at Bear Roots Farm in Barre, a certified organic farm. In order to maximize our yields in a small space (we grow on only 1 acre!) we leave the potatoes and winter squash up to farmer friends with larger acreages. Both of these crops take up a large amount of space all season long, and working with other farms for these crops allows us to concentrate on growing more vegetables in a smaller space to feed more people. Any crops we buy in will always meet our growing standards of organic, sustainable, and responsible management of the land.