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Hi Everyone! We had a few heavy rains over the past week, which set me back some with my planting schedule – other than that the weather has been acceptable. I was finally able to plant the last of the winter squash and pumpkins this morning. These crops need 3+ months to grow and mature, so I have been up against the end of the planting window. I am also running out of time to plant sweet corn, which has a similar “days to maturity” number. (more…)
Last week, someone asked what she can do with just one cucumber? Simple – make tzatziki! This delicious, creamy, Greek cucumber sauce keeps for about a week, and is great with grilled chicken, turkey or lamb. You can use Greek or plain yogurt (using plain yogurt will result in a slightly “runnier” sauce, but it holds the flavors and texture just as well so don’t panic if you don’t have it handy). It is a snap to make. Try it! (more…)
Any meal that comes together in only 20 minutes in only one pan is a huge win in my book. This One Pan Garlic Butter Salmon and Swiss Chard, found on the Bowl of Delicious food blog, is the perfect healthy meal for busy people. It’s simple, uses only 5 ingredients, and is gluten-free, paleo, and whole30 compliant! Serves 4. (more…)
Hello All! So we made in through the first heat wave of Summer 2025. We sustained some damage to the crops, but it was minimal. By far the greatest hit was to our pea crop. I love peas, especially sugar snaps. I plant a lot of different cultivars of sugar snap pea, many are dwarf types that flower and produce their crop quickly, but the best are the tall ones that grow six or more feet tall and require trellis. We begin planting as early as possible, with hopes of getting a crop in late June and early July. (more…)
Welcome to Summer Squash season! As you may have noticed already, summer squash appears in a variety of shapes and colors, the most prevalent being the well-known green zucchini, the straight or crooked necked yellow squash, and the round, flat, often scalloped edge, patty pan squash. All these varieties are tender, warm-season vegetables that differ from their fall and winter cousins in that they are selected to be harvested while still immature. Thus, the entire vegetable, rind, flesh, and seeds, can be eaten. (more…)
If we are lucky enough to get broccoli leaves, they are perfect in this soup. If not, feel free to just use broccoli. This will be a very dark green soup. (more…)
Hi Everyone, Happy summer! It seems that Mother nature has decided to celebrate summer’s arrival with the first major heat wave of the season. It’s brutal out there! I like to joke about how much I complain about the weather, but it is not so much complaining as keeping you, the members informed on events and circumstances that affect our ability to grow high quality produce. (more…)
Compliments of Whole Foods, this recipe serves 6 and is good warm or cold, pairing well with roast lamb, ham, or fish. (more…)
This lasagna-like dish can be made with any of your summer squashes and makes a great addition to any 4th of July party. From the cookbook “Simply Organic”. Serves 12.
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Hello Folks, This week’s share will be fairly similar to last week’s – we are still heavy on the greens and have an abundance of English(shell) peas. We will begin to have more sugar snap and snow peas by next week. (more…)