“The way to get started is to stop talking and begin doing.”
- Summer Squash/Zucchini – All Shares
- Cucumbers – All Shares
- Scallions – All Shares
- Romaine – All Shares
- Broccoli and/or Cauliflower – All Shares
- Dill – All Shares
- Basil – All Shares
- Kohlrabi – Full Shares Only
- Collard Greens – Full Shares Only
- Radishes – Full/Flex Shares Only
- Raspberries – Flex Shares Only
- Leaf Lettuce – Full/Half Shares Only
The Nightshade family includes some popular, heavy hitters: tomatoes, sweet and hot peppers, eggplant and potatoes … also tobacco, but thank goodness that this one is waning in popularity. Our nightshades in the field are abuzz with bees as all of the aforementioned crops are blooming in full. The bees are also busy on the squashes, cucumbers, melons, and our acre of buckwheat. We are beginning to harvest a few peppers as they begin to mature on certain varieties, namely, Beaver Dam, but also some bells. The eggplant is still 2 – 3 weeks out yet and the tomatoes, hot peppers, and red potatoes will begin by mid-August or so. Even though we all have our favorite crops, it is fun to experience the full season as it unfolds here in MN. and on Earth Dance Farm. We hope that you are enjoying the variety of seasonal crops that you receive each week, and embracing the challenge to cook with ‘what’s in the box’.
This is a week of abundance, with things growing faster than we can manage them here on the farm. We have plenty of squash and zucchini right now, and those will be our crops of this week. The varieties we have currently are Yellow and Green Zucchini, Magda Zucchini, yellow and green Patty Pan Squash, and Zephyr squash. Some might look familiar and some you might have never heard of, but they all taste and cook quite similarly.
Squashes have been eaten in Central America and Mexico for thousands of years. One of the oldest crops still in use today. European settlers brought back seeds to their respective countries, and there have been bountiful harvests ever since. High in vitamins A, B & C, this nutrient dense family of veggies is a family favorite.
My favorite way to eat some of the bigger zucchini is to cut them lengthwise, season them minimally, oil them up and throw them on the grill. You can make zucchini noodles to make a less carb heavy pasta dish. Also a simple yet tasty squash roast is always mouth-watering. Or just chop up some squash and zucchini and throw it into your pasta sauce. Zucchini bread has been baking in the farm kitchen a lot this week; a perfect midday snack or dessert that goes amazingly with some vanilla ice cream. Bon Appetit!
Some Recipes To Try: