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Weekly Farm Newsletter

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Week of June 19th

This week's projected CSA harvest menu:

Garlic Scapes
Green Leaf Lettuce
Snow Peas
Italian Parsley
Yellow Onions
Mixed Lettuce Greens
Sweet Potatoes
Sugar Snap Peas

Mark your calendars for our 2 Open Farm Days this summer:
Saturday, July 15th and Saturday, August 19th from 9 am to 2 pm
All members are invited to attend for free and we welcome extended family and friends to join us here to experience the farm and see where all your produce is coming from! PYO flowers and herbs, self-guided walking tours and hayrides. Kid events, wood fired pizzas, and a potato dig. More info coming soon...

Garlic Scapes (aka green garlic) are the immature seed heads and stalks, trimmed from the growing garlic bulb in June to give the bulb more energy to grow. Hard-neck garlic varieties send up a scape (flower stem) that may be harvested and used before it opens and flowers. Garlic scapes can be used for the early taste of garlic without sacrificing the bulb; we can have our garlic and eat it too! It keeps very well in a plastic bag in the fridge and you can substitute garlic scapes in any recipe where garlic is called for. To prep: chop all green stems and white seed head, discard any dried brown tips. One way to serve: sauté briefly in melted butter and add to any dish like scrambled eggs, burger topping, or sautéed veggies. Garlic scapes pair deliciously with many of the items in your share this week: snow peas, zucchini, parsley, and sweet potatoes.

Zucchini is one of the most versatile vegetables and it is here to stay until September (if all goes well in the growing season). Both green and gold varieties taste practically the same and are interchangeable in any recipe. There is no need to peel zucchini before cooking since the skins are tender and delicious. Zucchini has a very mild flavor, so it tends to pair well with strong flavored foods like tomatoes, onions, and herbs. Try sautéing in olive oil and garlic and add it to your favorite pasta dish or homemade sauce. For grilling, cut into larger chunks and brush with olive oil to sear on both sides. Traditional fried zucchini gets dripped in an egg wash, breaded, and then fried in oil. You can also grate zucchini into crab cakes, crepes, or even desserts like chocolate cake/bread, cookies, or brownies. Zucchini makes any dessert extra moist and healthy. One of the only downsides to zucchini is that is does not freeze well since it is so watery. You can, however, freeze prepared dishes with zucchini like lasagna, casseroles, and chocolate chip zucchini bread. Enjoy!

Khaya's Korner
Hi everyone. Khaya here. Summer is a great time to try out some new recipes. My grandma teaches me how to make some new foods all year round, but in the summer-time it is especially delicious. This is because there are so many good foods that use strawberries. Strawberries are the best kind of food... they're so juicy and yummy. So, say you are having a picnic; pack some strawberries. If you don't like strawberries, there are lots of other foods to try this summer. There are cucumbers, carrots, cantaloupe, watermelon, and much more. So, this summer, try something new.

Farmer Mike's Zucchini Crab Cakes
4 C zucchini grated, do not peel
½ C Parmesan cheese
2 C Italian seasoned breadcrumbs
2-3 t Old Bay seasoning
1 T mayonnaise
4 eggs
1 T onion, minced
2 cloves garlic, minced
Mix all ingredients together. Form into patties. If too moist, keep adding breadcrumbs until they can be formed without too much stickiness. Then coat each side of the cakes with breadcrumbs and fry in hot oil until browned and then flip and fry the other side. Top with a slice of your favorite cheese and serve on a bun with tomato and lettuce. Simply delicious.

Garlic Scape Pesto
1/4 cup toasted pine nuts, sunflower seeds, or walnuts
3/4 cup coarsely chopped garlic scapes*
Juice and zest of 1/2 lemon
1/2 teaspoon salt
1/2 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
*Or use half scapes and half herbs such as basil, dill, or parsley
Combine the scapes, pine nuts, lemon juice
and zest, salt, and pepper in the bowl of a food processor. Pulse about 20 times, until well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. Store in an air-tight jar in the refrigerator for up to 2 weeks or freeze. Pesto is
wonderful on bread, sandwiches, pasta, focaccia, or on meat such as chicken and fish. (makes about 1 cup).

Cucumbers with Ginger Sesame Dressing from Alison Rosen
3 cucumbers, peeled, seeded, and thinly sliced
3 T. toasted sesame seeds
1/3 c. sugar
1/3 c. rice vinegar
3 T. soy sauce
2 T. sesame oil
2 T. fresh grated ginger
Wisk all ingredients (except cucumbers). Toss with cucumbers, chill before serving.

Zucchini Chocolate Cake
Blend: 1 c. brown sugar
½ c. butter
½ c. sugar
½ c. veg oil
Add: 3 eggs, 1 t. vanilla
½ c. buttermilk~ make at home- add 1 t vinegar to ½ C milk, stir and let sit 10 minutes OR use ½ C plain yogurt
Mix together and add:
2½ c. flour
4 Tbsp. Cocoa
2 t. baking soda
½ t. salt
½ t. cinnamon
Stir in: 2-3 c. grated zucchini, no need to peel
Pour into greased and floured 9x13" pan--Sprinkle on top: 1c. chocolate chips
Bake at 350 degrees for 45 minutes. OR for about 20 -24 cupcakes, spoon batter into paper cups, make 2/3 full, sprinkle with chocolate chips and bake about 20 minutes.


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