Hi everyone!
So much has happened here since I last wrote a newsletter! First I’m going to talk a lot about the weather. The plants had to adjust from cold temperatures this spring to high heat over the last few weeks. This can cause something called bolting where the plant thinks it's time to go to seed and it makes the crop less tasty to eat. The heat was toughest on our first succession planting of cucumbers and sweet potatoes. Sadly a lot of them perished because we planted them when it was too hot and they didn't get enough water over a long enough period of time. We were largely able to replant, and we learned that we need to respect these high heat days more, aka no planting! It's been a learning curve for us figuring out what to do when now that we have a larger crew of folks working with us, who, by the way, are awesome! We'll make sure to introduce them to you in our newsletter in the coming weeks.
The crew harvesting kale
Bryan seeding winter squash with a tool called a jab seeder. He loves it!
Squash baby from a couple of weeks ago
May is all about planting, and we have so many plants in the ground now! Last week we got the last of our big plantings done - okra, more hot peppers, more cucumbers and watermelon. Now that it's June we'll focus on planting additional successions of crops, WEEDING, and trellising. We have summer crops just kicking off and they'll be in full swing over the next couple of weeks.
Our barn also really took shape this week - the giant beam is in and we have four walls! Check out our Instagram to see a video of the walls going up.
I love this recipe because it feels decadent even though it's really simple. It feels like a classic way to trick yourself into eating more vegetables - put cheese on them!
This is again from the Six Seasons cookbook via David Lebovitz
Tuna Zucchini Casserole
This is a warming casserole that can be made in advance, and baked right before serving. Simply do all the steps through step 4 and refrigerate it, until ready to bake. It's best to let it come to room temperature before you do, so it heats evenly. It's perfect for lunch or dinner, along with a big green salad, and a glass of white wine.
1 1/2 pounds small zucchini or summer squash (this would be about 2 pints)
2 1/2 teaspoons Kosher or sea salt
1 tablespoon extra-virgin olive oil, plus additional oil for preparing the zucchini
2 cups thinly sliced scallions or spring onions
1 1/2 teaspoons minced fresh thyme leaves
freshly ground black pepper
1/4 teaspoon red chili flakes
2 tins tuna, preferably packed in oil, light or dark (5 oz, 140g. each tin)
1 1/2 cups grated cheese, such as Comté, Gruyère, Emmenthal, extra-sharp cheddar, or Swiss cheese
1. Trim the ends off the zucchini and if small, slice them lengthwise. If they are larger, cut them into batons about 3/4 inch (2cm) thick. Place them in a colander and toss them with 2 teaspoons of salt. Let drain for 1 to 2 hours, shaking and turning them a few times, coaxing the excess water to drain away.
2. Heat the olive oil in a skillet over medium heat. Add the scallions, thyme, some freshly ground pepper, the chili flakes, and 1/2 teaspoon salt. Cook, stirring frequently, until the scallions are wilted and soft, about 3 minutes. Remove from heat and set aside.
3. Preheat the oven to 450ºF (230ºC). Blot the zucchini dry with a paper towel and toss them with a bit of olive oil on a baking sheet. (You can line the baking sheet with parchment paper for easier clean up if you want, or if you're parsimonious with the olive oil and are concerned they'll stick.) Spread them in an even layer, cut side down, and roast them in the oven just until tender, about 15 minutes, but don't cook them to mush.
4. Remove from the oven and place the zucchini in a single layer in a shallow baking dish or gratin dish that will fit them snugly in an even layer. Strew the scallions over the zucchini. Drain the tuna and flake it over the scallions and sprinkle the cheese evenly over the top.
5. Bake until the cheese is melted and starts to brown and the casserole is heated through, 10 to 15 minutes. Serve warm.
We still have a few spots left in our CSA! Shares are automatically prorated when you sign up. Click the image below to to join us!
And that’s all for now! Hope you’ve enjoyed this snapshot of the farm, and we’ll report back soon!