summer squash

broccoli, cabbage, Charlie the dog, chicken tractor, farm entertainment, groundhog, growing like gangbusters, summer squash

Farm News


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Here’s an entry from our Week #2 Newsletter for CSA members. 
Ben and I took our usual Sunday stroll through the garden today and it looks like everything is about to go gangbusters on us! The cabbage is beginning to head up, the squash is fruiting and blooming up a storm, the garlic is producing scapes and the leaves are starting to go yellow/brown (which is an indicator of when it’s ready for picking), the broccoli is full of baby crowns, the potatoes are starting to bloom, and, of course, the plethora of weeds are thriving as well! This week we’ll harvest scallions, tat soi, lettuce, strawberries, arugula, herbs (flat leaf parsley, dill, cilantro, and garlic scapes), kale, chard and beets for y’all. We picked the kale and the chard pretty hard last week, so we’re going to offer you the option of kale, chard, or beets for this week – which we’re calling the “choose 1 option”. Remember, the early bird gets the worm – so if you reallywant one of those things, it’s probably best to come to the pick up site as early as you can. We’re also going to offer the herbs as a “choose 1 option” – you get to pick between cilantro, dill, parsley and garlic scapes (or – if we have enough garlic scapes to give to everyone, it will be an added extra and you pick between the others). 
Last week was a good first week of getting into the swing of spring things. We had a good first market at the Raleigh Downtown Market. We met quite a few nice, new folks. We even met one of our neighbors. We also had a nice time meeting new CSA members this week and catching up with returning members. Everyone’s excitement has been infectious and has given Ben and I a much needed second wind to get more summer crops in the ground and get the cooler under way. Before we know it, it’ll be June! In between harvest, washing, boxing, and delivering to CSA drops and going to markets, we’ve managed to get some more things done on the farm. CSA member, Charlotte came out this week to help us cultivate, hand weed, and transplant tomatoes. I seeded up pumpkins and more tat soi and Ben direct seeded more mesclun and cilantro. Ben spent some time replacing the bearings on the disk harrow and disked up ground for late tomatoes and peppers. Earlier in the week, he got a truck load of compost from the city of Raleigh and spread it and then finish the beds to prep more ground for summer produce. Friday, our friends Tarah, Meredith and Meredith’s friend, Liz came out to the farm to help us harvest for Saturday’s markets and CSA pick up.
This is the chicken tractor for the “tweens”
Life on the farm means we work a lot, but it also means we’re often entertained. The not-so-baby chicks (I think they might be “tweens”) have provided a personal comedy show for us each evening this week. Ben put a few roosts in the chicken tractor and they all try to roost on the highest one. They wind up jumping on each others’ backs and struggling to push each other off the roost and start all over again. Fittingly, it’s kind of like they’re playing chicken. Charlie, our dog, also provides quite a bit of entertainment. He likes to hop in tall grass like a gazelle – and no matter how many times he does it, it makes us laugh. He’s an awfully goofy dog. He also managed to get into it with a ground hog a couple weeks ago. I had no idea ground hogs were so tough – Charlie finally met his match. By the time Ben and I were able to figure out what all the commotion was about, we saw a ground hog attached to Charlie’s face (more specifically, he had Charlie by the nose). There was quite a lot of blood for a couple minutes or so, but the ground hog and the dog left that match relatively unscathed. Charlie may have a scar on his nose and hopefully, he’ll learn his lesson not to mess with wild animals – or ground hogs, at least!
Well, I guess that’s all for now folks! Thanks for taking the time to read this and find out a little bit about what’s going on the farm. Let us know how you’re doing too!
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summer squash, zucchini

Up to your ears in squash and zucchini?


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Eating seasonally can be a challenge. Summer squash season is upon us and it’s easy to feel overwhelmed by the bounty. Whether you’re growing your own garden, a member of a CSA, or a regular market visitor, you are probably faced with the daunting task of incorporating all of that squash into your meals – while at the same time trying not to tire of it. Well, I hope I can share some resources with you that you will find to be helpful.

First, Animal, Vegetable, Miracle is an excellent resource for folks thinking about or already eating seasonally. Kingsolver is a phenomenal writer and her family is pretty talented too. If you haven’t read this book yet, please pick it up this summer! It’s a worthwhile read. In the meantime, you can access some of the resources contained within the book (but not the stories). One of the most relevant resources for this particular squash-inspired post is the  Zucchini Season Meal Plan. The site also includes some, but not all, of the recipes mentioned in the meal plan including, a recipe for Grilled Vegetable Panini (it calls for eggplant and peppers, but I say work with what you’ve got), a recipe for Disappearing Zucchini Orzo, and a recipe for Zucchini Chocolate Chip Cookies (a friend suggests margarine instead of butter to make the cookies more moist).

Folks have been posting various squash and zucchini recipes either on our Facebook site or on their sites and then I re-post them to our site. I’ll link a few of these resources here too. Here’s another zucchini bread recipe called “Mom’s Zucchini Bread Recipe.” And then there’s Yellow Squash Patties. Then we also have All Zucchini Recipes that includes an exhaustive guide to all things zucchini, including recipes, of course. And finally, here’s a site with links to 15 squash and zucchini recipes, including potato, squash and goat cheese gratin, zucchini potato frittata, and squash ribbons.

I hope some of these resources do help you to better enjoy and handle the bounty of squash season. If you have any other suggestions, please post comments here or at our Facebook site. We would love it if you shared some of your favorites with us!

cabbage, chinese cabbage, eggplant, peppers, planting party, seedlings, summer squash, tat soi, tomatoes

Seedlings Galore!


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Howdy do, folks?! It’s been busy as can be out here at the farm. Ben and I have been making soil blocks, seeding flats, planting seedlings and direct seeding root veggies. Of course, that also means Ben’s been prepping a whole heck of a lot of ground to get it ready so we can plant. I also finally tried my hand at the tiller to till up soil for our newest edition – the flower garden (so pumped!!!).

We’ve had lots of folks stop by since our last planting party to help us out on the farm in one way or another. Beth and the kids have been keeping up with the chickens (the kids LOVE gathering the eggs each morning), our neighbors Andy, Amanda and Duffie have been by to give us furniture (they got a new set) and keep us company, our friend Craig has been dropping off quite a lot of flower bulbs from his garden, Kevin came out to help Ben pot up some of the summer seedlings, and David came out to help Ben and I plant more potatoes (they’re all in!!!) and weed and mulch some. Whew! I think that’s everyone, but please don’t be mad at me if I forgot to mention you.

As you know from our previous post, we’re having a planting party this Sunday the 10th from 1-5pm. We’ve had a few folks email us to let us know they’ll be stopping by to pitch in a hand and have a picnic with us too. Please come out if you’re interested! Many hands make light work! It’s true!

Alrighty. I just wanted to let y’all know we’re gearing up (and have been for quite a while) for a fantastic season and I thought I’d show you some of the seedlings that we’ll be planting in the next couple of weeks or so. Just to warn you, these pictures aren’t very diverse. They’re mostly pictures of a number of different varieties of the same veggies (e.g., multiple varieties of tomatoes, tomatillos, peppers, eggplant, squash, brassicas more generally, etc.) – but I thought it might help to demonstrate what we’re doing out here if I bombard y’all with some pictures of everything. Plus, you’ll be able to see the crazy awesome varieties we’re planting this year (and these pictures are not really representative – there’s even more to come!).

Okay. I guess I’ll get to it then. We hope to see you Sunday. And we hope you enjoy the pictures!



basil, eggplant, recipe ideas, recipes, red onions, spaghetti, summer squash, tomatoes

Ben’s Produce Summer Spaghetti


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Ingredients
1 summer squash
1 Japanese eggplant
2 small red onions
3 tomatoes
fresh basil sprigs
1 tablespoon olive oil
8-16 ounces cooked pasta
shredded Parmesan
salt, pepper, garlic (diced)
1 pound ground beef from Smith Angus Farm

Preparation
1. Dice tomatoes. Reserve about half for garnish.
2. Chop, slice or dice remaining vegetables (with peels on).
3. Brown beef with onions and garlic (or just onions and garlic with oil if you’re not using beef).
4. Add vegetables (eggplant first); let cook until tender.
5. Toss sauce and pasta. Add salt, pepper, raw diced tomato and fresh chopped basil as garnish.

ENJOY!

basil, bell peppers, recipe ideas, recipes, summer squash, tomatoes

you say tomato…i say YUM!


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Hi everyone out there in cyberspace (wow – remember when that term was used regularly?!). I hope you’re having a fabulous summer and keeping as cool as you can. We’re still sporting our multi-bandanna stylee and drinking lots and lots of water to keep hydrated. Life is good – and it would be even better if it would only rain! Yesterday I drove from Chattanooga back to Raleigh. The rain followed me the whole way…well, not the whole way – it followed me until about Durham and then it just stopped. We managed to get a few sprinkles but we didn’t get much. The bright side though was that it was our friend Josh’s 4th birthday yesterday and he wanted fireworks to celebrate. The rain would have put a damper on a very cute and funny little boy’s birthday – so I guess we can’t be too upset about its absence ;).

So, I realized I haven’t posted many recipes lately (or posted much all summer actually)…so I’m going to use the rest of this blog for exactly that. Right now we have tomatoes, summer squash, onions, potatoes, purple peppers, cucumbers, basil, and a few melons and eggplant (more of those to come soon). As usual, please feel free to post your own recipes to the comment box below or e-mail them to me at parker.patricia@gmail.com. We would love it if you shared some of your recipes with us!

Okay – moving on…

Here’s a basic summer spaghetti recipe. Our CSA members are receiving a TON of tomatoes this week – and even though they’re amazing all by themselves, I figured some of you might want a little more variety in your lives – especially as you continue to get more and more of them. I found this recipe on a blog called Closet Cooking. You can access the link to the recipe here. It’s easy and tasty – you can’t go wrong. Of course, vary according to taste and what you happen to have in your kitchen/garden.

Ingredients:
1 teaspoon olive oil
1 clove garlic (chopped)
1 serving pasta (cooked)
2 roma tomatoes (chopped)
1 tablespoon basil (chopped)
1 tablespoon parsley (chopped)
salt and pepper to taste

Directions:
1. Heat the oil in a pan.
2. Saute the garlic until fragrant, about 30-60 seconds.
3. Turn off the heat.
4. Add the pasta, tomatoes, basil, parsley, salt and pepper and toss to mix.

This one came from Southern Living (here). You can get peaches at the Western Wake Farmer’s Market from Clayton Orchard. This is another simple one – but feels and looks like it came from a fancy schmancy gormet restaurant.

 Ingredients:

  • 1/3  cup  white balsamic vinegar
  • 1  garlic clove, minced
  • 2  tablespoons  brown sugar
  • 1/4  teaspoon  freshly ground pepper
  • 1/8  teaspoon  salt
  • 2  tablespoons  olive oil
  • 1  large peach, chopped
  • 1 1/2  tablespoons  chopped fresh basil

Preparation:

1. Whisk together first 5 ingredients until sugar is dissolved. Whisk in olive oil. Stir in chopped peach and basil. Serve immediately.

This one calls for tomatoes and squash – it’s a tomato and squash gratin. You can access the original link here.

Ingredients:

5-6 summer squash, sliced thin lengthwise
3-4 large heirloom or large, red tomatoes, sliced thin
1/3-1/2 cup olive oil
15-20 whole basil leaves
1/2 cup grated Parmesan cheese
Breadcrumbs
Salt & pepper to taste

Preparation:
Preheat oven to 400 F.

Place one layer of sliced squash in the bottom of a 9 x 13 inch baking dish. Top with a layer of sliced tomatoes. Season with salt and pepper and a few basil leaves. Generously drizzle olive oil over all and sprinkle a little Parmesan cheese on top. Repeat in the same order until you run out of vegetables. Top layer should be tomatoes.

Add a final toss of Parmesan and a generous coating of breadcrumbs and more olive oil. Bake until everything is soft, bubbly and brown on top (about 30-40 minutes) Serve as a side dish with whatever you’re grilling or with a bean salad or pasta dish for a complete meal.
 This one’s called “Mom’s Summer Squash” and it’s from Simply Recipes. You can access the original posting here.

 Ingredients:
2 lbs squash and/or zucchini, sliced
1 green bell pepper, seeds removed, sliced
2 smallish tomatoes or one large tomato, peeled and cut into wedges
1/2 yellow onion, peeled and sliced
1 clove of garlic, chopped
Olive oil
5 or 6 slices of cheese – jack or cheddar
Basil, either dry or chopped fresh
Salt and pepper

Preparation:  

1 Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan.

2 In a separate stick-free fry pan, put the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally. You want to let the juice from the tomatoes evaporate some. After 5 minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste.
Serves 4.

This one’s a variation on the classic BLT – it’s a BTB (bacon, tomato and basil). This recipe is from Southern Living and you can access the original posting here

Ingredients

  • 9  slices ready-to-serve bacon, halved
  • 1/2  cup  shredded Parmesan cheese
  • 1/3  cup  mayonnaise
  • 1  garlic clove, minced
  • 9  slices extra-thin white bread slices
  • 3  plum tomatoes, sliced
  • 12  fresh basil leaves

Preparation

1. Heat bacon according to package directions until crisp.
2. Stir together cheese, mayonnaise, and garlic. Spread mayonnaise mixture evenly onto 1 side of each bread slice. Layer 3 bread slices, mayonnaise sides up, with 3 bacon slices each. Top bacon evenly with 1 bread slice, tomato slices, and basil. Top each with remaining bread slices, mayonnaise sides down. Cut each sandwich into quarters.

You can also access recipes for tomato pie (amazing!), tomato grits, and my mom’s cucumber salad on this blog (an old posting) here. a;lsdkfj

Alrighty – hope y’all try out some or all of these recipes and enjoy ’em.

As usual, thanks for stopping by!

bell peppers, cucumbers, eggplant, farm news, farm truck, flowers, summer squash, tomatoes, veggie mobile

time keeps on slippin slippin slippin…


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Hi folks! It’s hard to believe it’s been almost a MONTH since I last posted here. As you can tell from the title, time sure has been flying by for Ben and I. We successfully moved from 604 Sasser in Raleigh to 1000 McLemore Road in Clayton, then I went to TN to see my family, came back and we’ve been working on the farm pretty much from sun up to sun down since. Where did June go?! Well, I hope July doesn’t fly by as quickly. I’m loving the summer – even the heat – I am in NO way ready for the fall and for classes to begin.

I plan on posting some more recipes asap. I have some computer work to do in the next month, so that means I’ll be procrastinating a bit with it right here on the blog ;). Until those recipe postings though – I thought I’d share a few pictures with y’all so you can see a little bit of what we’ve been up to here at Two Trees Farm.

To the right is our new farm truck. It’s a ’93 Chevy Cheyenne. We managed to get a good deal from a very cool man named Gene. He sold us a camper shell too. I even got him to throw in a kitchen cabinet when we picked up the camper shell. Lately I’ve been discovering how much I’m getting to be more and more just like my mama – especially when it comes to finding a good deal or turning one person’s trash into my own treasure. That kitchen cabinet is gonna get fixed up and placed in our office/study.

This is the back shot of the truck. Ben and I still have most of our things in storage for the time being – but as soon as we get to unpacking Ben hopes to find a sticker he bought two years ago for his future farm truck: “I *heart* G.R.I.T.S.” (translation: I love girls raised in the south). Haha. Gotta love it! Farmer Ben from Massachusetts sportin a southern pride sticker. 😉

While we miss our neighbors on Sasser Street – Karl, Dave and Matt – and their beer garden – the farm is full of charms and good people. Our current roommates and soon to be neighbors are Beth and her two children Lucy (10 years old) and George (9 years old).Two Trees Farm (where our 1/2 acre plot is located) belong to Beth and the kids. When our lease on Sasser came up (without chance to renew – the owners are looking to sell), Beth kindly invited us to move to the trailer that is on her property. She and the kids are living there until the old farm house is finished.The farm house was Beth’s great great grandad’s – it was built in 1887. You can learn all about how Beth came to live on the farm and more at Beth’s blog (she’s a writer and stay at home mom) here. Anyway, it turned out that the farm house wasn’t finished in time, so Beth offered us a bedroom and bathroom in the trailer until she and the kids could get moved into the farm house. Of course, we jumped at the deal. When I tell people about our living situtation, a number of them feel compelled to express sympathy for us – but there’s really no need. Our schedules work such that we all tend to have our own space. When you’re living on a farm and most of your work is done outside (or in Beth’s case – in the other house painting and getting other stuff finished in there), it’s pretty hard to feel cramped. Ben and I really enjoy living with Beth, Lucy and George. We really couldn’t have better roommates – and I hope they feel the same way about us. It’s also insanely wonderful that we can open our front door and see our crops! The first day we were moved in, I walked out to the field and picked most of what we ate for dinner. Life can hardly get better. We truly are so very blessed. Sigh – okay, but moving along…and getting back to the pictures 🙂 –>

This is our new wash station. Ben and I found this tub at the Habitat for Humanity Restore for $15. We happened to have Art’s truck (Art is the farm manager of Veggie Barn – to check out their facebook page click here), which was lucky because that tub is mighty heavy. The truck bed tips, so we were able to tilt it and use a bit of gravity to our advantage. Well, I say “we”, but really, I left this particular job to the menfolk. Ben, Aaron, Derrick and a couple other guys from the house crew unloaded the tub onto the crates (which we got from Logan’s Trading Company – an awesome local garden supply store that you can learn more about here).

To the left is our room in the trailer. The window is probably Charlie’s (the dog’s) favorite thing about the house. He also loves the barn and all the rooms – including the hayloft – the farm cats (who are now out of sight quite a bit – poor kitties!), the monkey grass, the woods, the creek, the pond, and well, just about everything outside. The crazy fool loves to chase bugs and there are countless bugs out here. He is truly in dog heaven! 🙂

These are wild black eyed Susans. My cousin Thomas, who is quite the woodsman (and car mechanic and artist), told me that chanterelle mushrooms are in season when black eyed Susans are in season (they thrive off of similar weather conditions). Ben and I tried searching the woods for them but have yet to find any – but we’re convinced they’re there :).

This is a cold frame Beth is letting us use. No one’s using it now, except these pretty flowers and weeds, but we’ll be using it once the weather cools down for sure.

This is a sideways picture of Ben stretching after about 5 hours out in the field. We get up between 5 and 5:30 a.m. and then go in to eat breakfast and have some coffee sometime between 8 and 9. It’s SO nice being able to step inside and take coffee breaks. It’s also nice to sit in the shade of the trees and look at all the tasty and beautiful produce growing right in front of us.

It gets really hot out there. And when you get hot, you sweat. And when you get really hot, you really sweat – so much so that it drips into your eyes. For this reason, bandannas are necessary. Tie one around your head and you have a sweat sponge to keep it from rolling into your eyes. I posted this picture on facebook and once of our friends commented that this picture has a Marky Mark flavor. Hahahahaha! Remember Marky Mark (Mark Walhberg) and the Funky Bunch?! Anyway, you should see what kind of silliness we get into with these bandannas. They also make for good shields from the sun if you stick them in the back of your hat. Sometimes Ben rocks as mancy as 5 bandannas at a time. I’ll have to get some pictures of our 80s inspired banadanna farm fashion. Most of the bandannas came from my mama, who kept them from when my brother Matthias used to sport banadannas (he’s 14 years older than me – so he was a teenager/young adult in the 80s).

Here’s Ben putting leaves and compost down to add nutrients to the soil.

This is gomphrena. I love these flowers. Lara, one of our CSA members (and quickly becoming one of our friends), told us that you can dry the tops and replant them and they’ll flourish. I’ll have to get the specifics from her on this.

Of course, this is basil. Basil is one of my favorite herbs. I can eat it all alone and LOTS of it. But it’s also good with fresh tomatoes, olive oil, salt and pepper, and mozzarella.

These are the cucumbers. I took this picture less than a week ago and they are already much bigger than they were then. We also tied the posts more so they can really grow up well.

These are the peppers. They are also growing quickly. We’ve tied them now as well.

Here’s our solar dryer. I LOVE it! Ben and I have always hung most of our clothes – but we used doorways and lines inside the house. This thing is the premium model for us :).

Tomatoes. They are all tied up now too. They are also finally producing a bunch more. Ben has fertilized them and sprayed (organic approved – you’ll have to ask him what) for stink bugs. Stink bugs are boogers. They get on the tomatoes and suck all the juices out. We’re also beginning to see horned green tomato worms…hopefully Lucy and George will catch most of them for us. They want to catch them and keep them until they turn into moths. They’d be better off that way. If Ben & I get a hold of them, they get squished. They will eat the entire plant in no time!

Here’s another shot of the bar and our wash station.

Here’s a picture of the truck with the camper shell. Fancy aye? 😉 We are LOVIN it!

Okay!!! I think I’ve written enough to make up for the fact that it’s taken me almost a full month to update the blog. I hope I didn’t bore y’all too much. We hope to see you at market tomorrow, but if not, have a great holiday weekend!

Keep cool!
Patricia & Ben

farm news, summ, summer squash

Hello Goodbye


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 Hi y’all!

As you know, we’ve finally made it out to the farm. It’s absolutely fabulous! Charlie is definitely a farm dog at heart – but I’m not sure the farm cats appreciate his enthusiasm for the farm or for them ;).

We had a great Saturday at market. Thanks to all who came out! Ben will be going to market with our friend Emily next week, as I will be in Tennessee. I am leaving tomorrow morning. I’ll be stopping in Knoxville on the way to pick up my 11 year old nephew, Julian. We’ll road trip the last 3 or 4 hours together ’til we get to Oma and Opa’s house (my folks – mom’s German, hence “Oma” [it means grandma in German). I’ll also get to see my sister, her hubby and their “new” baby, Garrett (he’s new to me anyway – they live in Arizona, so I haven’t gotten to meet the little guy yet). Dad has already made plans to go camping out at Pigeon Roost, where we have land. He got an eight person tent, a cook stove, lanterns, and a 4-wheeler. We’ll also most definitely go fishing in the stream (or at least Dad will – I’d rather swim around and look for cool rocks and flowers really). In the meantime, Ben will be doing business as usual. I feel a little bad leaving him here to work his 70-80 hour weeks while I’m off in Tennessee having fun -but well. obviously not bad enough, because I’m going ;).

I have quite a few pictures to share with you. They’re kind of random, but they’re all either from market or the farm here in Clayton. I hope everyone has a fantastic week. See you in a week or so!

lettuce

summer squash blossom (there’s a bee in there, but it’s kind of hard to see)

fried summer squash blossoms

one of our thrown together meals that wound up being a delectable feast

If I had a nicer camera the picture above would look as appetizing as it really was…This was a dish Ben and I just threw together one evening looking through our cabinets and using what we had (which is almost always how I cook). So, let me tell you what it is – in case you’d like to try it. I promise it’s really really really good!

– 1 jar alfredo sauce
– spaghetti noodles
– 1 bunch French breakfast radishes
– 2 chicken breasts
– squash blossoms
– egg and flour (to coat blossoms)

Directions:
1. bake your chicken if you’re going to use it in this dish (use your preferred marinade and chop up chicken when done).
2. clean French breakfast radishes (you will use the radishes and the greens)
3. cut radishes to preferred size; chop the greens
4. cook your noodles and drain (if you use cold water the noodles won’t stick together – the only time I ever rinse them with water or not at all is when I make macaroni and cheese – it helps the cheese stick to the noodles better).
5. open jar of alfredo, simmer on low, add radishes and greens
6. once the radishes appear to be cooked well, add your chicken and serve.

Here’s a link to the fried squash blossom recipe (we just used cheese – I don’t remember what kind – it was just what we already had in the fridge).

In fact, the Seasonal Chef website has a TON of other recipes that are great for farmer’s market produce. You can access it here.

carrots (we have purple. rainbow and orange)
black eyed Susans

our chalk board 6/5/10

Ben with his silly hat and grin 🙂 (Emily said his hat reminded her of her grandpa)
summer squash

Ben and his new (to us) tiller (prepping the ground for sunflowers)

tat soi, lettuce and peppers

Okey dokey! That’s it for now. Take care.

Patricia & Ben

summer squash

Summer Squash Recipes to get ya started


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I know a few of you have been having some trouble figuring out what the heck to do with all the squash you’re getting, so I figured I’d post a few recipes (and links in some cases…). I will be posting an update about our move to the farm – with pictures, of course 🙂 – very soon. If it doesn’t rain tomorrow, count on it then. Until then, here are a few recipes to tide you over.

Easy Squash Dressing
Anything that’s easy is good to me. We haven’t tried this one yet, but we will very soon. It calls for breadcrumbs, cream of chicken soup (but I’m sure you could substitute cream of mushroom or make your own vegan creamy conconction instead), onion, salt and pepper, and squash of course. Click on the link to get to the site. 

Zucchini Creole with Tomatoes and Peppers
This one calls for a few more ingredients than the first, but if you already have most of them handy this one’s pretty easy too. And yummy.

Squash Casserole
This one’s from Paula Deen – so you know it’s good – but probably not good for you ;).

Well, that’s it for now. Ben just got home. It’s time for dinner and a little relaxing. It’s been a crazy few weeks. We can finally stop to catch our breath – for a minute.

Thanks for stopping by!

Patricia & Ben

lightning bugs, recipes, summer squash, zucchini

Summer Breeze


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Most of us are familiar with standard crook neck yellow squash and basic zucchini. These types are what are typically offered at most grocery stores. But take a stroll through any farmer’s market when summer squash is in season, and you’ll realize they come in so many more colors and shapes. In case these different varieties are new to you, I’m going to introduce you to a few different varieties.

This little zucchini is called eight ball.

 This is a yellow zucchini variety called floridor.

This is a patty pan squash called flying saucer.
And here’s another patty pan called star ship.
This one’s called zephyr.
These are just a few of many different kinds of squash. They are not only beautiful, they taste really darn good too!When it comes to eating these different varieties, you can treat them as you would your more typical summer squash. The round and patty pans types just call for different slicing methods – but there are no hard and fast rules about how. I like to cut the patty pans in wedges. You can also stuff patty pans. I like to slice the ball varieties into large circle slices. Others like to chop these into cubes. 

Here’s an awesome stuffed patty pan recipe (but you could use other varieties and you could change up the stuffing) I found on A Veggie Venture‘s website here. It’s an awesome site.You’ll have to follow the link to get to the recipes, but here’s what it looks like (yum!).

Here’s another one from The Veggie Venture site. It’s basic, easy and yummy. You can access the recipe here




Well, it’s time to get back to packing. Ben and I are moving out to the farm in Clayton next week. We’re pumped – but now that the packing has begun, and the move is in transition, it’s starting to feel a little weird leaving. This is where Ben and I first moved and lived together (he from NYC, me from TN). We have awesome neighbors. We love this neighborhood. We love the people. We’re definitely going to miss living here. But we’re also SO looking forward to moving out to the country. And living ON the farm!!! *Sigh* It’s been good here and it’s going to be good there.And I’m really looking forward to seeing lightning bugs blinking whole fields with light. 

See y’all Tuesday at pick up and Saturday at market. Have a great week! (Revision: See y’all Wednesday and Saturday – the trucks are stuck – CSA drop is re-scheduled for Wednesday).

Patricia & Ben