Red Springs Family Farm
July 31, 2008, Week #10
Summer Squashes Pepper
Green Beans Green Onion
After another two and a half inches of rain fell on us last weekend and periodic downpours through the night and into this morning, we’re enjoying a refreshingly unusual WET end of July. Here at “Week #10” we are counting ourselves half way through the main season. The garden is going strong, and we are so happy to be bringing you this abundant harvest.
These corn cobs are a little petite, but no less a treat! The variety is called Sugarbuns and the plant and cobs are made small. We have not been able to avoid corn ear worms this year, so get ready to meet and greet some fellow corn-lovers as you husk. Fortunately, they don’t eat much.
Paul was remembering to me one night how his family used to buy a pound block of butter during corn season and just roll the ears in them, making a corn ear melted butter trench in the block, and drenching the corn in butter. Some of us may cringe at the thought of so much butter now, but most of us also know just how good that tastes. If any of you have vegan tendencies, you might like to know that corn is also wonderfully delicious RAW, or steamed then coated with olive oil and umeboshi plum paste. Enjoy!
Fall planting has begun. This last rain will be a great help getting those kale seeds sprouted. We’re planning a whole new round of cabbages, kales, and broccolis for your dining pleasure, but don’t worry, the tomatoes are not even close to finished!
The cantaloupes are swelling to amazing proportions in the field. Each time we go to the top garden, and possibility of a ripe one is a major selling point for Lulah’s cooperation in the up-hill climb. There are blackberries, autumn olives, and snapping turtles in the pond along to way to help out, but the final sun drenched stretch is often difficult, and the prospect of a melon tones down the struggle. We don’t know when they will arrive, but certainly, it couldn’t be long now.
We grow our own field corn for cornmeal, as well as a patch of sweet corn. Cornmeal will be available a little later in the season. Right now, this year’s patch stands about eight feet high, some cobs not forming until five or six feet up the stalk. It’s a glorious sight now, gleaming green with red and white silks streaming.
The basil plants have officially out-produced us. If you’d like MORE basil, start emailing us requests and we’ll pick some larger bags as separate items. After we’ve made enough pesto for our family’s winter needs, and before the first frost, we will make the whole plants available for sale to basil and pesto lovers.
Remember – we love your clean used plastic grocery bags. Recycle! And check the web for back issues and photos sometimes: www.redspringsfamilyfarm.blogspot.com.
Here’s some recipe ideas from Simply in Season:
Squash and Basil Salad
3-4 medium summer squash (julienned) 2-3 tablespoons fresh basil (chopped)
3-4 tablespoons Parmesan cheese Minced garlic to taste
¼ cup red wine vinegar ¼ cup olive oil
½ tsp. Salt ¼ tsp pepper
Dollop of honey
Combine and pour over salad. Mix, chill 1 hour, and serve. Best eaten the same day.
Garnish with lettuce and green onions.
Summer Squash Skillet
4 cups summer squash (any kind, any cut) ½ cup onion (sliced or diced)
½ tsp salt ¼ tsp pepper
Saute together in 1 tablespoon olive oil until tender (time will vary according to cut of the squash – grated is much faster than other cuts). Then add…
½ cup diced green pepper 2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil 1 bay leaf
½ cup cheese (optional, reserved)
Add everything else, cover, and steam a few minutes. Top with cheese before serving.
OR: ¼ cup chopped parsley, ½ tsp. Lemon peel, & ½ tsp. Lemon pepper
Add and simmer about 2 minutes longer.
Zucchini (or Summer Squash) Brownies!
Combine in a large bowl: 1 cup flour
¾ cup whole wheat flour 1/3 cup baking cocoa
½ tsp baking soda ½ tsp salt
Stir in 2-3 cups shredded zucchini (summer squashes work just fine, too).
Combine separately: 1 egg
¾ cup sugar ¾ cup brown sugar (or sorghum)
½ cup plain yoghurt ½ cup oil
1 tsp. Vanilla
Stir into zucchini mixture. Spread evenly into a greased 9X13 pan. Sprinkle with nuts or chocolate chips. Bake in a 350 degree pre-heated oven until a toothpick comes out clean – 35-40 minutes. They’ll never know they ate squash!
Have a great weekend!
Paul, Coree, and Lulah Entwistle
“…it is not too soon to provide by every possible means that as few as possible shall be without a little portion of land. The small landholders are the most precious part of a state.”
~Jefferson to Rev. James Madison, October 28, 1785