Week 7; July 30, 2015

What's in the box?

all shares have same items unless noted in smaller quantities for small shares

  • broccoli (large shares only)
  • sweet onions
  • green top carrots
  • head lettuce (large and medium)
  • summer squash/ zucchini/ patty pan squash
  • cucumbers
  • green beans
  • celery
  • bell peppers
  • heirloom tomatoes

eat like a farmer share bonus - garlic!

Notes on the box 

We just read an article about how cucumbers will keep better at room temperature.  I store ours in the fridge because I like them cold when I eat them, but if you'd like to store them on your counter, apparently that's the way to go! 

Remember to remove the tops from your carrots as soon as possible.  Then store them in a plastic bag. 

Heirloom tomatoes should be stored at room temperature.  Refrigeration changes the texture and makes them taste mealy.  If they are getting over ripe or you plan on cooking with them, you can put them in the fridge.  We try to send some that are less ripe and some that are ripe to eat when you get them so that you can have tomatoes throughout the week.  

The celery is probably unlike the stuff that you are used to from the store.  It's got a lot more flavor!  It's great chopped and put into salads or cooked in soups or stir fry.  The leaves can be used like you would an herb.  If your celery goes limp, soak in cold water and it will perk up again.  Store in a plastic bag in your fridge crisper (or wrap it in foil before storing).

Celery, bell peppers, and onion make up the "holy trinity of cajun cooking"  so now is a prefect time time try a gumbo, jambalaya, etouffee, or red beans and rice recipe! 

Cheese shares

This week we have feta and the Tomme.  This tomme is aged a bit longer than the last one you had, has a rind that was brushed and washed to keep mold from growing on the rind.  It is from later in the spring when the grass was really taking off.  You can see how much more yellow the cheese is because of the early spring grass (as opposed to the hay the cows were eating from the last tomme make).  The longer aging is making more nuttiness come through in the flavor. Yum!

Feta, cucumber, and tomato salad with a little balsamic vinegar?  YES. 


Have you grilled zucchini or summer squash, yet?  Try it!  Cut zukes and squash into long slices about 1/4 inch think, brush with olive oil, salt and pepper, and grill until tender.  serve hot and save some in the fridge to make grilled veggie sandwiches the next day. 

Summer Salad

  1. peel cucumber, cut in half and remove seeds, slice into half moons
  2. dice tomatoes
  3. sweet onion, diced finely (optional)
  4. mix veggies and drizzle with a small amount of balsamic vinegar and olive oil
  5. salt and pepper to taste

Summer's Bounty Enchilada Casserole (from Farm-fresh and Fast)


  • 1 Tbsp canola oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 hot pepper, seeded and finely diced
  • 1 zucchini, diced
  • 1 summer squash, diced
  • 3 cloves garlic, minced
  • 1 can black beans, drained and rinsed
  • 2 cups cooked brown rice
  • 1 tomato, diced
  • 2 cups enchilada sauce, divided
  • minced fresh cilantro
  • 2/3 cup crumbled feta or queso fresco
  • salt and pepper to taste
  • 18 (6 inch) corn tortillas
  • 1 cup shredded monterey jack cheese
  • sour cream and salsa


  1. heat oven to 450.  heat oil in a large skillet over medium-high heat.  Add onion, bell pepper, hot pepper and cook until slightly softened (about 5 min).  Add zucchini, squash, and garlic and cook for 4 more minutes.  Stir in the beans, rice, and tomatoes and cook until warm. 
  2. Transfer the pepper-zucchini mixture to a large bowl.  Mix in half of the enchilada sauce, the cilantro, and the feta.  Season with salt and pepper.
  3. to make the casserole, spread 1/2 of the enchalada sauce in the bottom of a 13 x 9 inch baking dish.  layer 6 tortillas over the sauce.  spread half of the filling over the tortilla.  Repeat with another layer of 6 tortillas and the rest of the filling.  Add one more layer of tortillas on top.  Spread the remaining cup of enchilada sauce over the casserole.  Sprinkle the cheese on top.  Cover with foil and back for 20 min.  Remove foil and bake for an additional 5 min or until the cheese begins to brown.  Let cool 5 min before serving.  Garnish with sour cream and salsa. 

Super-Fresh Ratatouille

  • 1/4-1/2 cup olive oil, divided
  • 1 onion, chopped
  • 1-2 cloves garlic, minced
  • 1 large or 2 small zucchini, chopped
  • 2-3 medium summer squash or patty pan squash, chopped
  • 3 medium tomatoes, chopped
  • 1 cup broth
  • 1 bay leaf
  • salt and pepper to taste
  • chopped fresh herb of your choice such as basil or oregano
  1. In a large pot with a  lid, heat 1 Tbsp oil over medium heat.  Add onion and garlic and cook until soft.  Remove from heat.
  2. in a large skillet, heat 1 1/2 Tbsp oil and sautee zucchini and squash until browned (add extra oil if necessary) Add to the onion mixture
  3. Add remaining ingredients except herbs to the onion- squash mixture.  Return pot to heat, cover, and cook for 20-25 min stirring occasionally.
  4. Remove bay leaf and adjust seasoning.  sprinkle in herbs and mix in. 
  5. Serve mixed into pasta, as a sandwich filling, or over creamy polenta as a main dish. 

Ground beef, Smoked Sausage, and Cabbage Jambalaya

suggested by members Susan and Rob.  In case you still have some cabbage!

Roasted Zucchini Tuna Melts (celery, zukes, onion)

Green Beans with Almond Pesto

On the Farm

Kelsie is heading off to grad school in Montana.  She makes beautiful pottery and has plans to make crocks and larger pieces.  Kelsie's positive outlook "If anything can go right, it will!", humor,  optimisim, and fun spirit will be missed.  Her willingness to step up and pitch in whenever and however needed will also be missed.  But the world needs more of Kelsie's amazing pottery!  Thank you so much for everything you have done and all you have shared with us, Kelsie!  Come back and visit anytime (and make it soon so that we have melons for you)!

We are excited to invite you to a party at the farm on August 22.  We will have a little optional work time before the party around and then we will be grilling and have games and a potluck.  We will start at 3 and have supper around 5 or 6. Bring your recipe for your dish... potlucks often become recipe swaps! 

 Our fall harvest party will be September 26. It'll be a potluck and we will have farm tours and music in the barn in the evening!  We hope that you can make it out to one or both of these events!  Bonfire at both events. 

Now, some beautiful photos by Dana

and now some more farm life...

Keep on rockin in the free world!

Next week...

  • more of the summer favorites PLUS...
  • field tomatoes
  • sweet corn!
  • new potatoes!
  • more broccoli