FarmShare Week 8

Issue #7 July 23, 2016 July 23, 2016

The Share

Red or Blue Potatoes
Fresh Sweet Onions
Squash or Eggplant
Green Beans


Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro


Zinnias Ageratum
Bachelor’s Buttons
Nasturtium Amaranth
Cleome Tithonia Statice
Strawflower Sunflower

Waiting for tomatoes

The summer vegetables are coming in, one by one. Summer squash and this week’s newcomer, green beans, are ready.
Eggplants are starting to trickle in. The tomatoes are all resolutely green, as well as the peppers.

Dry conditions continue for us since the last update. A few small storms gave us small amounts of rain, but the soil is still very dry.
I’ve noticed some deer and perhaps woodchuck nibbling as well. This weather is challenging for establishing fall cole crops
(cabbage, broccoli etc) since they need lots of water to thrive.

Winter squash plants look very healthy this year; I’m expecting a decent crop. Hoop house pepper plants are also loaded with
green peppers which I am allowing to ripen before harvesting. The melons are vining like mad in all directions and look very
healthy too.


Zucchini-Potato Frittata

serves 4-6

1 medium zucchini or yellow squash, sliced
4-5 tbsp olive oil, more as needed
1 1/2 pounds waxy potatoes, thinly sliced
1 large onion, halved, thinly sliced
1/4 pound smoked Canadian bacon or ham, diced
6 eggs
freshly ground pepper
1 cup grated cheddar

Combine the zucchini and 1 tsp salt in a colander and toss well. Set aside to drain for 30 minutes.

Heat 3 tbsp oil over medium-high heat in a large cast iron or ovenproof skillet Add potatoes and onion, reduce heat to
medium-low and cook, flipping snd stirring occasionally, until potatoes are soft, about 20 minutes. Increase heat to medium-
high and continue to cook until potatoes are brown, 5 mins. Remove potatoes.

Transfer zucchini to clean towel and pat dry. Add zucchini and bacon to skillet and sauce until just tender, 4 minutes. Remove
from skillet.

Beat eggs and pepper to taste, fold in potatoes, zucchini and bacon and cheese. Heat oven to 350. Add 1-2 tbsp oil to skillet,
pour in egg mixture, and cook over low until the bottom is set, 10 minutes. Transfer to oven and bake until the top is set, 5-15
minutes. Invert onto a serving plate.

From Serving up the Harvest by Andrea Chesman  



The crooked little tomato branches, pulpy and pale as if
made of cheap green paper, broke under the weight of so
much fruit; there was something frantic in such fertility,
a crying-out like that of children frantic to please.
-John Updike


Creamy dilled carrot slaw

Serves 4

1 pound carrots, grated
3 scallions, finely chopped
2 tbsp chopped dill
1 tbsp olive oil
1/2 cup buttermilk
2 tbsp lemon juice

Combine carrots, scallions and dill in a medium bowl. Add oil and toss to coat. Add buttermilk
and lemon juice. Season to taste with salt and pepper.

Cover and let stand for 30 minutes to allow flavor to develop.

Stir well and adjust seasoning before serving.

From Serving up the Harvest by Andrea Chesman


Portuguese kale soup

Serves 4

1/2 pound linguica or chorizo sausage or any garlic smoked sausage
8 cups chicken broth
3-4 medium potatoes
12 oz kale, stems discarded and leaves chopped (8 cups)
salt and pepper

Combine sausage and stock in large pan. Bring to boil and simmer while you prepare potatoes. Combine potatoes with
water and boil until tender. Mash them slightly when done and add to the soup along with the kale. Simmer 10-15 minutes, until
kale is tender. Season and serve hot.