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Weekly Farm Newsletter

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Week of June 26

This week's projected CSA menu:
Cucumbers
Red Beets
Garlic Scapes
Romaine
Green/Gold Zucchini
Mixed Greens
Cabbage (Full Share)
Black Raspberries
Cilantro (Full Share)
Basil (Medium Share)

The next Open Farm Day is Saturday, July 15th from 9 am to 2 pm

Freshly pulled red beets are in this week, loaded with vitamin C, folate, potassium, and fiber. To prep: rinse and scrub the dirt from the beets and trim the dangling roots from the bulb. Remove the greens, leaving one-inch stems on the beets (otherwise the color will bleed when they are cooked)! Place beets in a pot and just barely cover with cold water. Bring to a boil and simmer until tender (approximately 25-40 minutes, less, depending on size.) Drain; allow to cool to room temperature. With a paring knife, slip off the skins, slice, chop, or leave whole. Cooked beets are also good cold -added to salad. OR-Peel and shred raw beets into a salad. Their tops (greens) are delicious and very similar tasting to Swiss chard and can be used as a cooking green or for juicing. Store both the beets and their greens separately in the fridge in sealed bags. The greens should be used within a week, whereas the beets can last up to 3 weeks in the fridge. Check out some of the beet recipe on the back for some ideas on how to use them if they are new to you.

We are now onto outdoor cucumbers, which means everything in your share this week is coming directly from the fields. Our early crop of indoor cucumbers successfully carried us through June and into the outside wave. You can probably tell a difference between the indoor/outdoor harvests just by looking at the cucumber. Much less protected outside, these cucumbers are starting to look like what many people expect from an "organic cucumber" with scratches and major size advantages. The first harvest is typically the ugliest. After that, the plants usually produce better looking veggies as the season continues. Their taste, however, is incomparable and ranking high on the list of produce flavor that reflects the growing conditions and soil quality. Outside cucumbers rule!

Coming soon: black raspberries, eggplant, sweet white onions, green peppers
Tomatoes: We have an early indoor crop of San Marzano coming in a few weeks.

Khaya's Korner
Did you know that the black raspberries are ready? A few days ago, my brother and I drove the Mule up to the black raspberry field. There were so many raspberries, and they were delicious. We only picked about an eighth of the field, but we managed to fill a whole container with raspberries. My mom was going to make raspberry delight, but we didn't have any graham cracker (crumbs). I am very excited for you to get a taste of the raspberries. But we have to be careful picking them; they have thorns. However, eating all of that raspberries deliciousness is totally worth it, even if you get scratched. Have a great week and enjoy the raspberries that will be coming your way sometime soon.
Ciao for now, Khaya Brownback

Scapes N Squash created in the farm kitchen by Terra Brownback
1T minced garlic scapes
½ C diced gold zucchini (quarter lengthwise first)
½ C diced green zucchini (quarter lengthwise first)
2 T butter
¼ t salt-—dash black pepper-1/2 t Italian seasonings (or fresh minced parsley, oregano, basil)
In a heavy skillet, melt butter over medium heat until it just begins to brown. Add garlic and zucchini all at once. Stir until coated in butter, add seasonings. Sauté over medium heat another 5-8 minutes or until zucchini begins to brown, stirring often.
Delicious on its own or added as a topping to pasta or rice.
Add some chopped tomatoes at the end and a sprinkle of parmesan cheese---mmmm

Marinated Beets
2 C beet roots, cooked and diced or sliced
½ C Italian Salad Dressing
Place beets in a pot and just barely cover with cold water. Bring to a boil and simmer until tender (approximately 25-40 minutes, less, depending on size.) To check if done- insert a sharp knife; if done, knife will easily enter to the center of beet. Drain; allow to cool to room temperature. With a paring knife, slip off the skins, slice or dice while warm
Marinate with the salad dressing for 30 minutes, serve immediately or may serve later chilled. Keeps in fridge for about a week. Good addition to salads as well.

Grilled Beets
Wash beets and slice ¼ inch thick. (No need to peel) Combine with 1 Tbs.
Of olive oil and toss to coat. Grill over medium heat, turning often, for
about 20 minutes. When they're charred- they're done!

CRUSTY PARMESAN-HERB ZUCCHINI BITES
4 medium fresh zucchini, sliced in half lengthwise
1 / 2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced (or chose your favorite: parsley, cilantro, etc.)
smidge of olive oil
salt & pepper to taste
Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and then broil for the last 3-5 minutes until cheese is crispy and brown.

Zucchini Pizza from CSA member Pam Wiedeman
3 1/2 C zucchini, coarsely grated
2 eggs, lightly beaten
2 C shredded mozzarella, divided
1/2 C parmesan cheese, grated
1/3 C flour, 1 T olive oil
1 C pizza sauce
chopped oregano, basil to taste
1/8 t dried red pepper
Preheat oven to 350; grease a 13 x 9 x 2" casserole dish.
Press grated zucchini between paper towels to remove excess moisture.
Combine zucchini, eggs, 1 C mozzarella, parmesan, and flour in medium bowl; mix well.
Spread zucchini mixture into prepared casserole dish; bake uncovered at 350 for 20-25 minutes.
Remove dish from oven; set oven to broil
Brush surface with olive oil; broil 5 1/2" from heat for 5 minutes.
Remove from oven; reset oven to 350.
Spread pizza sauce on top of zucchini mixture; sprinkle with remaining mozzarella, herbs, and red pepper; bake uncovered at 350 for additional 20 minutes or until cheese is bubbly.

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