Hi Farm Friends*,
We had a productive week in the fields. We can feel a shift in the season. Initially it's all soil prep, then planting, then weeding, and then harvests. There is always a bit of a mix but that is generally how the season starts. Right now we feel like we're just entering the depth of the harvest season but we're also busy prepping beds and getting all the fall veggies tucked in. The phacelia cover crop is buzzing like crazy and the irrigation is on repeat. Things are looking good and the crew is kicking butt. We'll ride this wave to market tomorrow....
Don't forget to mark you calendars for a farm open house and part on September 29th. We've secured live music!
I want to take a minute here to let you all know how much zucchini we're eating. We used to hate zucchini. I really thought I'd never like it. It was watery and bland and mushy. Then we discovered Costata Romanesco. This zucchini has changed everything. It's got texture, flavor, and is just an awesome out-of-control heirloom. We eat a crazy amount of zucchini now and you should too! I sauté it with a whole bunch of herbs in a scramble or frittata at least 3 mornings a week. I've gotten in the habit of making zucchini pancakes at least twice a week. The base recipe it two medium/large zucchinis grated and squeezed out, a teaspoon of salt and baking powder, 1/2c oat flour, and one egg. I either go savory and add chopped herbs and cilantro or go sweet and add a bit of syrup, vanilla, and raisins. They are super quick, super adaptable, and seriously delicious. Other favorites that are always on rotation are zucchini-basil muffins (use any herb!) and zucchini basil soup. Both of those recipes freeze well and are so exciting to dig into during the winter when fresh herbs are scarce. I've also heard you can use them to replace bananas for a lower sugar creamy smoothie....
What else are your farmers eating? Tonight we grilled zucchini and potatoes and tossed them with fresh chopped tomatoes, chicken, and a pesto that I made out of all the left over herbs in the fridge. Wendell is devouring kohlrabi and cucumbers. I'm stoked and he's relatively hydrated. I'm trying to remember the dark leafy greens and have been massaging big bunches of kale to leave in the fridge and throw into salads. I also just toss this kale with chopped almonds, raisins, and a tahini lemon dressing. So good. Lastly I'll share that we've made a cabbage and ground pork stir fry once a week for the past two weeks and it's my new favorite super easy meal. We sauté the pork with ginger and garlic and then throw in the chopped cabbage and cook it down with coconut aminos (or soy sauce). It's not at all a summer dish but it is EASY. I just a huge bowl as is but it's great with rice or noodles too.
Sarah + Conner
*Did you see our new friend in the photo?