We’re just over half way through the 2021 summer share! We hope you’ve been enjoying the ever more summery selection! Our item list on the white board hardly fits any more – time to write it smaller. The crew has more of a routine as the summer goes on as different people take on a different, regularly harvested crop like daily zucchini and cucumbers, and almost daily melons (for a while), peppers and broccoli (never ending!). The addition of increasingly more harvesting is butting up against some later-than normal season weeding as rains have helped both crops, and the little (and not so little) unwanted plants in our fields.
We will be getting into a more regular rhythm of harvesting large amounts of things at a time too, to have available for a week or two at a time. The first planting of carrots got harvested a week and a half ago, and we have a few bins of cabbage in the cooler waiting for wholesale orders and for CSA delivery. The garlic is out of the ground, a couple weeks ahead of usual, and is curing in the greenhouse for now. Soon we’ll trim those stalks and move the garlic to make way for onions. Bit by bit the harvest ramps up, and we can start ticking entire crops off the list.
How about all of you? Do you feel like you’re in a good rhythm of using your share, or are you stuck in a rut? Hopefully you won’t ever feel too stuck since the veggies change throughout the season, though I think my household is already ready to move on from zucchini fritters… Time to move on to my regularly occurring (but it’s been a while!) potato salad I guess!
August in Minnesota always feels so full and so fast with late summer camping trips, or weddings and planning for the fall and school season ahead. Even if school isn’t a part of your life any more, there seems to be a different pace to things come September. I hope you are all finding satisfying ways to spend these last summery weeks. Perhaps in a couple of weeks, on the 21st (3-5pm), you’ll find yourself out here at the Food Farm for our farm gathering, or up the road for the Free Range Film Festival (7pm)! What could be more summery than an afternoon drive out to Wrenshall?
For the busy crew,
In your share this week:
Green Beans – Broccoli – Carrots – Cucumber – Dill – Melons! – Sweet Onion – Green Onions – Sweet and Hot Peppers – Potatoes – Tomatoes – Zucchini
Cream of Broccoli Soup, By Farmer John
One large head of broccoli “the biggest you can find”, chopped
One large onion, the biggest you can find, chopped (not a sweet onion… sorry)
One large carrot, also the biggest you can find, chopped
2 Cloves Garlic
2 Tbsp, (but he uses 3) butter
2 Cups chicken or veggie broth
Salt to taste
1 Cup milk
Cook veggies in broth until quite soft, and then blend the living daylights out of it with an immersion blender. Add milk, stir and taste.
We talked about the option of freezing the soup – perhaps freeze it before blending, and adding the milk, so as to simplify the reheating. Then thaw, heat, blend and add milk when you’re ready to serve.
Ultimate Zucchini Bread
From The Smitten Kitchen
I have been making this like it’s going out of style… but it never will in my house! If you want a fun little description about how she got to this recipe from other less satisfying versions, look it up on her website – all her complaints about plain old zucchini bread were also my own- but I love this recipe! Disclaimer… it is basically eating cake for breakfast.
- 2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater
- 2 large eggs
- 2/3 cup (160 ml) of a neutral oil (I use safflower), olive oil, or melted unsalted butter
- 1/2 cup (95 grams) packed dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fine sea or table salt
- 1 1/4 teaspoons ground cinnamon
- 1/8 teaspoon ground or freshly grated nutmeg
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups (260 grams) all-purpose flour
- 2 tablespoons (25 grams) raw or turbinado sugar
Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray. Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a fork to mix until combined. Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs. Add flour and mix until just combined. Pour into prepared loaf pan and smooth the top. Sprinkle with the raw or turbinado sugar — don’t skimp. Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free.
Let cool completely in the pan. Leave in pan, unwrapped, overnight or 24 hours, until removing (carefully, so not to ruin flaky lid) and serving in slices. Zucchini bread keeps for 4 to 5 days at room temperature. I wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy.