Fresh from the Farm this Week

Squash bugs. Horrid little creatures. It's time to admit that we lost our entire summer squash crop. We kept thinking that this plant or that plant was going to make it. This morning, the last of the plants finally looked so bad we had to admit defeat. Sigh. We tried everything except chemical pesticides...and let me tell you, we are starting to see why they are so widely used in farming!

But we do have another set of plants currently growing. So far we have managed to protect them from the bugs but they are young yet and haven't even started blooming. So it will be a few weeks before we have any more squash...if we have any at all. What an infestation!

All baskets:

Red Norland Potatoes: The average person eats 75 lbs of potatoes a year. We are happy to provide a small portion of your annual intake!

Cucumbers: In the late 1600s, the cucumber was thought only fit for consumption by cows...and it was actually spelled cowcumber!

Fresh Garlic: The sticky juice from the cloves is actually used to make adhesive for repairing glass and china.

Parsley: Italian in the full baskets and curly in the half baskets.

Poblanos: A delicious mild pepper from the state of Puebla, Mexico.

Half baskets:

Ichiban Eggplant: A Japanese variety, but the eggplant originates from India...and is botanically a berry!

Beets: Cherry red beets with light interiors are Chioggia beets. The deep dark red ones are Detroit Dark Reds.

Empress Green Beans: An excellent source of vitamin C and vitamin K.

Full baskets:

Wax Beans: Don't worry - these aren't sickly green beans, they are supposed to be yellow!

Carrots: One of the few vegetables that are more nutritious when cooked.

Cheese of the week: Feta
Herb of the week: Oregano

Recipe:

Carrot and Beet Salad (serves 6)

8 carrots shredded
3 beets, peeled and shredded
2 garlic cloves
1/3 cup chopped parsley
1/3 cup rice vinegar

Combine all the ingredients, refrigerate for at least an hour and enjoy!


Almost ready!