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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