I received some good feedback from the squash casserole last week. The Hilson’s eldest, Penelope, made the squash casserole – photo attached.I hope you all enjoyed the green beans last week and will be more in tomorrow’s share. I feel they are without a doubt the prettiest and tastiest I have grown in 12 years of farming. Is the same variety, Selma Zesta, and 100% from my saved seed but this year with the beetle juice cocktail to knock back the bean beetles and a good amount of rain (not too much nor too little) they are thriving. Mom has been canning up a storm – first bread and butter pickles and now green beans. Remember you can always do the six minute green bean blanch, toss with pesto then add cherry tomatoes or feta for a cold bean salad. The tomatoes that many have been waiting for are still stubbornly green. A few in tomorrows share but the tomato tsunami is still about 5 miles offshore. The field grown plants are about 1-2 weeks ahead of the high tunnel. Attached is picture of the tomato plants in the rear high-tunnel at the farm. Is the first I have grown in that structure –I have never had plants look so vibrant and am excited how the crop does there this season.
Farm Food Favorite: Cold Cucumber Soup – this was delicious!
Partially peel two large or four medium cucumbers, cut in half and scoop out seeds. Put in blender along with 11/2 cups of plain greek yogurt, 3 tbsp lemon juice, 1 clove of garlic, ¼ cup olive oil. Puree until smooth then add salt and white pepper to taste. Add fresh dill and Italian parsley and puree a few seconds more. Enjoy!
I will see you all tomorrow at the CSA pickup from 10-12 at Fromage. Please bring a bag for your goodies.
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