Earth Dance Farm

Community Supported Agriculture (CSA)

Delivering fresh, local, chemical free food to your neighborhood.
We offer Spring, Summer, Fall and Egg shares.

2021 – Summer Week 7 Newsletter

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2021 – Summer Week 7 Newsletter

“Where anger is a bursting flame, gentleness is a gentle rain.”

Fr. John Harden

 

Summer Share Box 7 Crop List

  • Summer Squash – All Shares
  • New Red Potatoes – All Shares
  • Cucumbers – All Shares
  • Green Cabbage (Cone and/or Round) – All Shares
  • Red Romaine – All Shares
  • Basil – All Shares
  • Collard Greens – Half Shares
  • Farmer’s Choice: Cauliflower or Mini Tomatoes – Half Shares
  • Chard – Full Shares
  • Kale – Full Shares
  • Green Bell Pepper – Full Shares
  • Farmer’s Choice: Scallions or Turnips or Okra – Full Shares

 

Farmer’s Notes

*Earth Dance Farm has one full time position open in the fall (Aug. 15 – Oct. 15th).  Please contact me if you know of anyone who may be interested in finding out more details.  Some part time help might also be available.  Thank you!
*We received an inch of unexpected rain last evening – it was very heavy, but we will take anything we can get this year. We also got some hail with the rain and we noticed some minor damage on some of the red romaine leaves
*New potatoes can keep for up to 2 weeks in a dry, dark, cool location
*Cucumbers are here for the next month or so – we should have some dill to go with them next week
*Green beans did not quite make the cut this week, but will be ready to go for box #8
*Everyone should get okra at some point over the next few weeks.  It is best sliced thinly and grilled or breaded and fried
*Mini tomatoes (3 different varieties) are just beginning to come in now
*The boxes are getting heavier now – if you need to carry your box, please have your hands beneath it
*Cucumbers are very refreshing sliced into some cold salt water, or use them on your red romaine salad
*Lots of summer squash – it is our vegetable of the week so we have several ways to use it.  It grills nicely with the basil
*We are coming to the end of our Spring cauliflower and cabbage
*Thank you for returning our boxes/ice packs each week

 

 

We received over an inch of unexpected rain last night in about 40 minutes.  We seriously needed it, and Diane and I were skeptical even as the far off rumblings and incessant lightening grew closer and closer to the farm.  This storm system was supposed to stay to our east, and even the radar had us on the periphery.  Our skepticism turned to giddy high fives as the rain began to fall.  Then the wind and the hail joined in and we had ourselves a good ‘ole summer storm.  Sleep came easy as we closed our eyes in gratitude.  This morning we saw a good portion of the fall carrots washed out, the hail damage to only a few of the romaine, and the 2nd sweet corn laying over, but bound to recover.  We will take it!  It is an enjoyable time of the year now as most of the planting is done, the weeding is a bit less crazy, and the summer bounty of cucumbers, beans, tomatoes, melons, sweetcorn, eggplant and peppers begin to ripen.  It also looks like the 10-day temperature forecast is more seasonable.  We hope that you are having a great summer!

~Farmer Norm

 

Crop of the Week: Summer Squash

Summer squash (Cucurbita pepo) is the fruit of a herbaceous vine that is picked before it reaches maturity. Picking it at this stage differentiates it from winter squashes( e.gacorn squash, pumpkins, decorative gourds) which have a hardened skin and fully formed seeds inside. This plant has been cultivated for nearly 7,000 years, with the earliest known sites being found in the Oaxaca region of Mexico. It has high levels of vitamin A, vitamin C, calcium, and iron. You can store summer squash for about four days in your refrigerator’s vegetable crisper drawer. This versatile ingredient should not be missed at your next cookout.

~Jacob

Jacob harvests summer squash while Ruby relaxes in the shade

 

 

 

 

 

 

 

 

Some Recipes to Try:

Print Recipe
 Summer Squash Fritters
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. (If planning to serve as soon as they’re done), preheat oven to 250 degrees. Have a baking sheet lined with paper towels ready. Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.
  2. In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away.
  3. Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt add a little bit more. Stir in onion, egg, flour and some freshly ground black pepper.
  4. In a large heavy skillet, heat 2-3 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula.
  5. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter.
  6. Cook’s Note: I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.
  7. Do ahead: (This is the best part!)These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.
Print Recipe
 Summer Squash and Pecorino Pasta
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Cook rigatoni per package directions. Reserve 3/4 cup pasta water.
  2. Meanwhile, heat olive oil in large, deep skillet on medium. Cook shallot, stirring occasionally, until golden brown, 3 to 4 minutes. Add zucchini and summer squash and salt and pepper and cook, stirring occasionally until squash is very tender but still holds its shape. 10-12 minutes.
  3. Add pasta to skillet and toss with squash and grated pecorino cheese, adding the reserved pasta water 2 tbsp at a time to form a sauce that coats the pasta.
  4. Fold in mint and lemon juice; top with additional cheese and pepper if desired. Serve immediately.
Print Recipe
 Simply Delicious Grilled Summer Squash
Recipe from one of our interns, Jacob!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Take squash and cut in half length wise, place on metal baking sheet or plate
  2. Drizzle olive oil over squash thoroughly. Season with salt and pepper to your liking.
  3. Heat grill to about 400-500 degrees Fahrenheit
  4. Place on the grill flesh side down first. Should take about 5 minutes for the grill marks to show, then flip to skin side and leave until cooked through.
  5. Take a fork and poke to see if done. If there is little to no resistance, remove pieces to clean plate.
  6. Spritz fresh lemon juice over and enjoy