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Greetings!
 | | Everyone is helping out this week...Ethel and Sarah in the greenhouse. (baby Tova sleeping) |
It is week 9 of our summer season and it feels like fall!
In just a week or two you will be able to go on our website and sign up for our fall share. Fall is a wonderful season of produce you won't want to miss!
On Saturday night we grilled Zucchini, Yellow Squash, Bok Choy & Onions...yum...Tonight we are doing a stir-fry of pretty much the same ingredients over brown rice! Can't wait! Check out the recipes below courtesy of Martha Stewart and share yours with us on our facebook page!
Hopefully the fresh produce gets you and your family or friends in the kitchen trying new recipes and enjoying the process of preparing delicious and nutritious meals together. We make three nights a week family dinner night with the farm families and sometime friends. It's a wonderful time to be together sharing what we've been so blessed with, the food and each other.
Many blessings to you,
-Ashley, Ethel & the farm
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Recipes of the week
Zucchini Spice Bread
Ingredients
- Nonstick cooking spray
- 1 large zucchini
- 1 cup packed light-brown sugar
- 2 tablespoons granulated sugar
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3/4 teaspoon salt
- Step 1
Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
- Step 2
Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
- Step 3
Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
Spiced Chickpea and Zucchini Saute
Ingredients
- 2 tablespoons canola oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 8 plum tomatoes, chopped
- 2 cans (15 1/2 ounces each) chickpeas, drained and rinsed
- 2 zucchini, quartered lengthwise and cut into 1 1/2-inch pieces
- Coarse salt and ground pepper
Cook's Note
For even more flavor, sprinkle the saute with chopped cilantro, and garnish with lime wedges just before serving.
- Step 1
In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes. Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes. Serve over rice or couscous.
Juiced Garden Greens
Ingredients
- 1 unpeeled cucumber
- 2 ounces green Swiss chard or spinach
- 3 sprigs flat-leaf parsley
- 1/2 Granny Smith apple
- 3/4 cup cubed watermelon
- 1 celery stalk
- 1/4 fennel bulb
- 1-inch piece of fresh ginger
- Step 1
Place all ingredients in an electric juicer and juice. Divide between two glasses and serve.
Whole Wheat Pasta with Roasted Eggplant and Tomatoes
Ingredients
- 1 1/2 pounds eggplant, peeled in alternating stripes and cut into 3/4-inch pieces
- 1 large onion, halved and cut into 1/2-inch wedges
- 4 cups tomatoes - rough chop
- Coarse salt and ground pepper
- 1/4 cup olive oil
- 3/4 pound whole-wheat penne, (or other short, tubular pasta)
- 1/4 cup sliced, pitted Kalamata or oil-cured black olives
- 1/2 cup finely grated Parmesan cheese, plus more for serving
Directions
- Step 1
Preheat oven to 450 degrees. In a medium (11-by-15-inch) roasting pan, combine eggplant, onion, tomatoes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and oil; toss well to coat. Roast until tender, tossing mixture halfway through, about 30 minutes.
- Step 2
Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
- Step 3
Add roasted eggplant mixture, olives, and Parmesan. Toss to coat, adding 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately, sprinkled with more cheese.
Tomato, Cucumber, Purslane Salad
Ingredients
- 1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped
- 1 medium tomato, chopped
- 1 bunch purslane, thick stems removed, leaves chopped, resulting in about 1/2 cup chopped purslane
- 1 minced seeded jalapeno chile pepper
- 2-3 Tbsp fresh squeezed lemon juice
- Salt to taste
Method
Combine all ingredients in a serving bowl. Salt to taste.
Roasted Green Cabbage Wedges with Olive Oil and Lemon
- 1 small head green cabbage (about 2 1/2 pounds), cut into 8 wedges, core intact
- 1/2 teaspoon extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 lemon, cut into wedges
Directions
- Step 1
Preheat oven to 450 degrees. Arrange cabbage on a rimmed baking sheet. Brush both sides of wedges with oil. Season with salt and pepper. Roast, flipping halfway through, until edges are brown and crisp, 25 to 30 minutes. Squeeze lemons over cabbage.
1 cup unbleached flour
1 cup whole wheat flour
1 tbsp baking powder
�-cup sugar
1 cup milk
1 egg
1 tbsp canola oil
3 tbsp plum flavored baby food
�-cup chopped Lemon Basil leaves
Directions:
Preheat oven to 400� degrees.
Grease the bottom of a 12-muffin pan or line with cupcake papers. Make a dry mixture by combining flours, baking powder and sugar. Make a wet mixture by combining remaining ingredients. Pour wet ingredients into the dry mixture and stir only until flour is moistened. Pour mixture into muffin pan and bake for 20 minutes or until a toothpick comes out clean when inserted into a muffin.
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Farm News
 | | Corn - just planted on Friday will be ready mid-September. |
 | | Picking Peppers! |
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Produce
Large
Squash-farm pick HHF
Cukes HHF
Peppers HHF
Tomatoes HHF
Eggplant HHF
Watermelons PF
Red Onions HHF
Turnips HHF
Kohlrabi HHF
Lettuce HHF
Collards HHF
Basil HHF
Purslane HHF
Potatoes HHF
Medium
Squash-farm pick HHF
Cukes HHF
Peppers HHF
Tomatoes HHF
Watermelons PF
Cabbage HHF
Lettuce HHF
Red Onions HHF
Potatoes HHF
Chard HHF
Small
Squash-farm pick HHF
Cukes HHF
Peppers HHF
Eggplant HHF
Tomatoes HHF
Lettuce HHF
Purslane HHF
Lemon Basil HHF
Cabbage HHF
Chard HHF
Blueberries HF
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Farms
Heavens Harvest Farm HHF
Riverland Farm RF
Howes Farm IPM HF
Due to availability all shares may not have the exact same contents.
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