Weir River farm blog 8/2

The rain continues!  We are SO lucky mother nature decided to cut us some slack and give us a few days of rain - this is just what we need to kick our tomatoes and eggplants into production mode. On a similar note, this week marks the beginning of late summer transplanting, with lettuce, salanova, chard, and kale all going into the ground in the next couple weeks. These seedlings have spent enough time in the green house and are good to go!

We're going to try Saturday farm stand this week, so please come by! We'll have beans, peas, squash, cukes and POSSIBLY our first eggplants. Very exciting! Keep an eye on the forecast: if it looks to storm on Saturday, you can find the stand next Wednesday instead, during story hour. I hope to see you there, supporting your local organic farm :)

Here's des with the scoop on your share:

In Your Share:

Tomatoes (still not gangbusters, but getting there)
Carrots
Swiss Chard
Scallions
New potatoes
Summer Squash
Basil- you are probably getting a whole plant (make pesto!)

Zucchini Fritters

Ingredients:

1 medium/large zucchini, about 2 cups roughly grated
2 eggs, lightly beaten
1/4 cup bread crumbs (or more, if things seem really soupy after you mix it up)
Scant 1/4 cup Parmesan cheese
1/4 teaspoon salt
Garlic powder, onion powder to taste (or real finely diced onion and garlic if you're feeling fancy!)
Oil for frying

Directions:

Coat the bottom of a large frying pan with oil (about 1/8" deep...not too deep, but more than just a splash!) Heat over medium high heat.

Mix together all the other ingredients.

Once the oil is hot, add a spoonful of the zucchini mixture to the oil. Use the back of the spoon to flatten it into a pancake shape. Repeat, leaving a small amount of room between pancakes. Flip after about 1 minute, when the bottom is browned. Fry the other side until brown (about 1 minute), then transfer to a paper towel to drain.

That's it! You can serve these plain, or with some sour cream, or with an extra sprinkle of Parmesan cheese, or some marinara sauce. However you'd like!

The following recipe was posted on the Friends of CHF page and looks incredible. Thanks Cyndi for posting it!!!!She recommends cooking a little extra longer and slicing those potatoes paper thin to get them to cook to tenderness. 

SUMMER VEGETABLE TIAN FROM BUDGETBYTES.COM

 

SAVEPRINT

PREP TIME

15 mins

COOK TIME

45 mins

TOTAL TIME

1 hour

 

Serves: 6

INGREDIENTS

• 1 medium yellow onion
• 2 cloves garlic, minced
• 1 Tbsp olive oil 
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium potato
• 1 medium tomato
• 1 tsp dried thyme
• to taste salt & pepper
• 1 cup shredded Italian cheese

INSTRUCTIONS

1. Preheat the oven to 400ºF. Finely dice the onion and mince the garlic. Sautê the onion and garlic with olive oil over medium heat until the onions are soft and transparent (about 5 minutes).
2. While the onion and garlic are sautéing, thinly slice the remaining vegetables. Make sure the potatoes are very thin so that they soften quickly while in the oven.
3. Coat the inside of an 8x8" casserole dish with non-stick spray. Spread the sautéed onion and garlic in the bottom of the dish. Arrange the other sliced vegetables, stacked vertically like dominos, in an alternating pattern. Season the top of the vegetables generaously with salt, pepper, and dried thyme.
4. Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and top with the shredded cheese. Bake for an additional 15-20 minutes, or until the cheese is golden brown.