Farm Happenings for September 2, 2021

Our Multi-purpose Skid Steer - Invaluable Farm Tool - Especially this year with all the rain and mud - it can pivot 360 degrees! 

Hello Members - How has your week been?  We have experienced some light shining on the Farm and not coming from the sun.  This past week, we were contacted by 4 different groups who want to volunteer at the Farm.  This is music to our ears - for each of these groups would bring 30 or more volunteers!  We can accomplish so much with these large groups and this is a smile on our face experience as we determine how  best to use them!

Tomatoes will be making their appearance in your shares this week!  Numbers available will still not be high - over the next couple of weeks with good weather we will have much more available for you! Like the corn - you will only receive one tomato from your preference list - if you want more than one you need to add the additional number that you want.

Update on pick your own days at the Farm.  Best guesstimate right now is 2nd and 3rd Saturdays in September.  The time-frame on those days is 9am to 12noon - you may bring family especially your children and friends.   What you may pick and quantities will depend on what we have available and how much is in the field to pick - we like to make sure that those who come later in the morning have the same choices as those who come earlier.  I will have a better idea next week and be able to let you know what vegetables will be available for picking.  This is not a replacement for a share - more of an opportunity to enjoy the beauty of the  Farm and spend some special time with family and friends as you pick a green bean and munch on it!

Grilled Eggplant with Pecan Pesto

Grilled Eggplant with Pecan Pesto

For the eggplant:

• 4 small-medium eggplant , cut lengthwise into ½-inch slices
• 1.5 tablespoons salt
• 1 tablespoon olive oil
• Salt and pepper to taste
• ¼ cup chopped pecans , toasted
• Optional: microgreens for garnish

For the pecan pesto:

• 2 cups packed basil
• ½ cup pecans , toasted
• 1/3 cup grated parmesan cheese
• 1 clove garlic
• ½ tablespoon lemon zest (approx. from one lemon)
• ½ cup olive oil
• Salt and pepper to taste

• For the eggplant:

  1. Generously salt the eggplant and place eggplant into a colander over a bowl or over the sink. Let sit and drain for one hour. Rinse with cold water and thoroughly pat dry.
  2. Brush both sides of eggplant with olive oil and season with salt and pepper.
  3. Heat a grill or grill pan to medium-high heat. Place eggplant slices on the grill and cook for 4-5 minutes on each side, or until browned.
  4. Spread pesto on top of eggplant and top with chopped pecans and optional microgreen garnish.

  For the pecan pesto:

  1. Add the basil, pecans, cheese, garlic and lemon zest to a food processor and pulse until coarsely chopped. With the processor running, slowly add olive oil and process until fully incorporated and smooth. Season with salt and pepper.
  2. To toast pecans, preheat oven to 350 degrees F. Spread pecans on a parchment-lined baking sheet and bake for 5-8 minutes, or until aromatic.

   

  Potato Sausage Frittata

  1. 

  2. Ingredients

     • 1/2 pound bulk pork sausage
     • 6 bacon strips, diced
     • 1-1/2 cups finely chopped red potatoes
     • 1 medium onion, finely chopped
     • 8 large eggs
     • 2 teaspoons dried parsley flakes
     • 3/4 teaspoon salt
     • 1/8 teaspoon pepper

  Directions

  • In a large cast-iron or other ovenproof skillet, cook sausage over medium heat until no longer pink. Remove and set aside. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
  • In the drippings, saute potatoes and onion until tender. In a large bowl, whisk the eggs, parsley, salt and pepper. Return sausage and bacon to the skillet; top with egg mixture.
  • Cover and cook over low heat until eggs are almost set, 8-10 minutes. Uncover; broil 6 in. from the heat until eggs are set, about 2 minutes. Cut into wedges.

  Experiment and use ham - peppers - chorizo - zucchini - tomatoes - mushrooms 

  Add a tossed salad and you have dinner

   

  Compliments of our CSA member Ellen

  Kale Chips

  Basic directions are simple.   wash and DRY kale.  remove stems snip/tear leaves into pieces. Put in a large bowl.  Add a couple tablespoons oil - Olive, Avocado, melted coconut...your choice. Massage kale to distribute oil. Lightly sprinkle on seasoning (you choice) . massage to distribute. Spread out  in single layer on baking sheets   Use parchment for easy cleanup. Bake.  Temp 225= harder to burn.   350 faster, but more risk of burning Chips are done when they just start to brown around the edges.  Leave on baking sheet to cool and continue crisping. Will keep for a couple days, but best served fresh.

   

  Best Ever Zucchini Brownies {Healthy & Fudgy}

   

  Zucchini Brownies are so fudgy and made healthy with sneaky veggies, whole wheat flour and no refined sugar. They are so rich and chocolaty, no will complain (or even know) they are eating healthy brownies, trust me. These super moist, fudge like brownies will be your new favorite dessert that will be requested over and over again!

  Ingredients

  • 2 cups zucchini medium size hole shredded (not tightly packed)
  • 1 large egg
  • 1/2 cup coconut oil melted
  • 1/2 cup maple syrup honey or any liquid sweetener
  • 1 tsp pure vanilla extract
  • 1/2 cup cacao or cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup whole wheat or spelt flour

  Instructions

  • Place zucchini in a colander while you are getting other ingredients ready.
  • Preheat oven to 375 degrees F and line 8 x 8 baking dish with unbleached parchment paper.
  • In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine.
  • Add cacao powder, baking soda and salt; whisk until well mixed.
  • Give zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir.
  • Add flour and mix gently until combined.
  • Transfer batter into prepared baking dish and level with spatula. Bake for 25-28 minutes or until the centre is barely jiggly. Do not over bake as brownies will have more of a cake consistency. A toothpick inserted has to come out somewhat not clean. If centre is too jiggly bake a bit more - ovens vary.
  • Remove from the oven and let cool for about an hour. Lift by the parchment paper flaps and transfer to a cooling rack to cool off completely.
  • Cut into 16 squares.

  Store 1st day: Brownies become fudgier the next day, especially if stored cut up and separated or refrigerated. I leave them on a plate covered with kitchen towel on a counter overnight.

  Store past 24 hrs: In a glass airtight container in a cool dry place for up to 4 days. If it's hot outside, refrigerate for up to a week.

  Freeze for up to 3 - 4 months.

  Notes

  Recipe re-tested and updated with less baking soda in Jan 2021 so brownies come out less cakey and more fudgy.

  • Flour - You can use only whole wheat or spelt flour. Any gluten free flour will not work because it doesn't have gluten in it. This zucchini brownie recipe relies on gluten in dough to rise. All purpose flour acts differently than whole wheat flour too. So please stay the course for successful healthy brownies.:)
  • Maple syrup - You can replace only with liquid sweetener like honey, agave, brown rice syrup etc. Baking is a science and the ratio of dry : liquid is important and can't be offset.
  • Coconut oil - You can use any mild tasting oil like avocado oil. Or basically any oil you like the taste of. Oil is oil. One thing though. Because coconut oil is solid, zucchini brownies will be a tad more fudgy as it cools down and becomes solid again after baking.
  • Cacao powder - More common cocoa powder is OK. It's just more processed where as cacao powder is considered a healthy choice with more antioxidants and nutrients.

  What is your favorite recipe - please email and I will share it with our members!

   

  Thank you for your valued support!

   

   

   Have Plans for the Weekend?  I am looking forward to watching the Little League World Series - Semifinal games on Saturday - with the Final on Sunday!  And weather permitting launch the kayaks for a peaceful paddle on the water!  Hope you make some fond memories with family and friends!

  Very best, Bob

   

   

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