This week we’re busy planting more warm weather crops such as squash, cucumbers, tomatoes, okra and melons. This is our third planting of these crops. We try to plant continuously throughout the season to have a long harvest time.
Our new laying hens continue to settle in. Every day we’re a day closer to having plenty of free-range, pasture-raised, organically fed chicken eggs to offer with our weekly vegetable deliveries. CSA members will soon receive an email with more details on these eggs.
We’re also having fun picking wild dewberries on the property to add to some of the shares this week! Berries in our blackberry patch are starting to ripen too. Hope to have some of these in Week 7 shares, if the kids leave any behind!.
First ripe blackberries. So far, none have made it out of the patch. All are eaten on the spot!
Here’s your week 6 harvest:
Full share: Swiss Chard and Cauliflower (double portions of each), Cabbage, Dill, Dewberries, Broccoli flowers, Kale, Lettuce, Carrots, Zucchini, Squash
Half share: Swiss Chard (double portion), Zucchini or Squash (double portion), Cauliflower, Dewberries or Turnips, Dill, Broccoli flowers
Edit: Cucumbers harvested late in the week will be in some Saturday shares
Full Share, clockwise from top left, Swiss Chard, Dewberries, Broccoli flowers, Lettuce, Cauliflower, Cabbage, Summer Squash, Carrots, Zucchini, Dill, Kale
Zucchini is now in season and here’s a family favorite zucchini recipe:
Meatballs and Zucchini Orzo
Ingredients
1 package frozen cooked meatballs
1 can (14 1/2 ounce) beef broth
1 cup uncooked orzo pasta
1 can Italian diced tomatoes
2 medium zucchini, cut into julienne strips
Directions
Place frozen meatballs and broth in 10 inch skillet; heat to boiling. Stir in pasta, tomatoes and zucchini; reduce heat to low. Cover and simmer about 12 minutes or until pasta is tender. Enjoy!