As you walk up to the farm stand this week, you’ll notice that the cut flower garden is blooming beautifully. As of this morning an array of Poppies, Zinnias, Bachelor Buttons, Cleome, and even a few Sunflowers are opening up and showing out in a big way, so members of the CSA should tack on an extra few minutes to their pickups to spend a few minutes among the flowers and/or cutting a little bouquet to take home, free of charge. Though we love growing all of the vegetables and fruit across all of our acreage, the cut flower garden is a real treasure. It is one little way that we can thank you for supporting us and showing up here week after week, and it is our hope that cutting a few blooms brings a bit of color, creativity and calm into your life! Pro-tip—a travel mug or cup makes a great transport vessel for your flowers. You can add water from our spigot, and pop your bouquet right into your cupholder for the trip home.

I wish I could say that the rest of the farm brought about feelings of serenity, but between bumper crops of Zucchini kicking in and the crew working hard to get the last big Fall and Winter plantings in the ground, we’re preoccupied to say the least. It is overwhelming but even Mark will admit that it is exciting. He figures that around 40% of what we have planted on the farm as of mid-July are Fall, Winter and Spring crops—the kicker is 100% of the crops need watering and tending right now, regardless of their eventual harvest date. It is a trip, but I thank my lucky stars that the fruiting crops are trickling in. Persian and Japanese Cucumbers are a refreshing treat from the greenhouses, along with delicious Silver Slicers (the blonde cucumbers with the pretty chartreuse centers) from the field. The crew plans to pick the first tiny round of ripe Cherry Tomatoes this afternoon for the farmstand (maybe CSA quantity soon), and our blueberries keep on sweetening up and turning more blue by the day. The starlings have them in their sights, but thankfully the bushes are laden with fruit, giving us plenty to pick fresh for customers this week while still squirreling some away in the freezers for Winter.

Even though our minds are on all four seasons, and we’re pacing from task to task all day long, working with what’s harvestable in the moment helps keep us grounded in the moment. It has been a real treat to pop fresh blueberries over our breakfast cereal bowls. We’ve been eating our fair share of Zucchini and Summer Squash on the daily, usually chopped up into rounds, grilled and dressed with olive oil, salt, pepper, red wine vinegar and quick mince of fresh garlic tossed in for good measure. Folks have been sending me all kinds of great recipes to work with, so I’ll keep sorting through and sharing them as the season presses on.

Take care!
Katie

PS: I almost forgot—we’re picking Scallions in the morning, and they were great on the grill over the weekend. I’m chopping a couple of them up, top to bottom, with cucumbers, oil and vinegar for a quick salad tonight. Hooray for July Farmer Brain :)

IN THIS WEEK’S FARMSHARES:

• Cucumbers

• Zucchini/Summer Squash

• Fresh Garlic

• Lettuce

• Scallions

• Apricots

• Fresh Blueberries

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

ZUCCHINI TOTS
Allrecipes

• cooking spray

• 1 cup grated zucchini

• ¼ cup grated carrot

• ¼ cup seasoned bread crumbs

• ¼ cup crumbled feta cheese

• ¼ cup chopped fresh basil

• 1 egg

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• ⅛ teaspoon dried oregano

CONTINUE TO RECIPE

ZUCCHINI PANZANELLA
Eric Kim

• 3 medium zucchini (about 1 pound), trimmed

• Kosher salt (Diamond Crystal) and black pepper

• 2 packed cups (½-inch) cubes of dense, chewy, day-old bread (5 ounces), such as sourdough

• 4 tablespoons olive oil

• 1 bunch scallions, thinly sliced at an angle (about 2 cups)

• 1 teaspoon dried oregano

• 1 tablespoon plus 2 teaspoons maple syrup

• 1 large garlic clove, finely grated

• 1 tablespoon plus 1 teaspoon rice vinegar

• 2 teaspoons Dijon mustard

• ½ cup Castelvetrano or other green olives, pitted and torn into halves

• 1 packed cup fresh flat-leaf parsley leaves and tender stems

CONTINUE TO RECIPE

THE BEST MARINATED ZUCCHINI
Canal House Cooking

• 5 tablespoons extra-virgin olive oil, divided

• 1/2 pound very small zucchini, trimmed and halved lengthwise

• Salt

• 1/2 clove garlic, minced

• 1 tablespoon red wine vinegar

• Pepper

• A small handful fresh basil leaves, sliced

CONTINUE TO RECIPE

BLUEBERRY CORNMEAL SHORTBREAD TART
Alison Roman

• 1 1/2 cups (220 grams) all-purpose flour

• 1/3 cup (55 grams) medium-grind cornmeal

• 1/3 cup (40 grams) confectioners’ sugar

• 1/4 cup (50 grams) light brown sugar

• 1 teaspoon (4 grams) baking bowder

• 1 teaspoon (4 grams) kosher salt

• 1 1/2 sticks (6 ounces/170 grams) unsalted butter, melted and cooled slightly

• For the filling

• 1 pound (455 grams) blueberries or a combination of blueberries, blackberries, and raspberries

• 1/2 cup (110 grams) light brown sugar

• 2 tablespoons (30 grams) apple cider vinegar or fresh lemon juice

• 2 tablespoons (20 grams) all-purpose flour

• 1 pinch kosher salt

CONTINUE TO RECIPE

ZUCCHINI PANCAKES
Aytekin Yar & Elaine Louie

• 3 medium zucchini (about 1 pound), shredded

• Salt

• freshly ground black pepper

• 3 large eggs, beaten

• ½ cup all-purpose flour

• 1 tablespoon extra virgin olive oil

• 1 cup crumbled feta cheese

• 3 scallions, finely chopped

• ⅓ cup finely chopped dill

• 1 teaspoon baking powder

• 4 to 6 tablespoons vegetable oil, more as needed

CONTINUE TO RECIPE

MANGO & ZUCCHINI LETTUCE WRAPS
Love & Lemons

• Romaine lettuce leaves

• ½ cup kelp noodles (optional)

• 1 zucchini, julienned

• ½ mango, thinly sliced

• 2-3 radishes, sliced into thin sticks

• ¼ cup chopped scallions

• 1-2 Thai red peppers, sliced

• Handful of fresh mint

• Edamame, baked tofu, or a protein of your choice

• Lime wedges, for serving

• Sriracha, for serving

  Ginger soy dipping sauce:

• ¼ cup soy sauce

• 3 tablespoons rice vinegar

• 1 teaspoon minced fresh ginger

• 2 teaspoons honey or agave syrup

• ¼ teaspoon sesame oil

• Diced Thai chili pepper (optional)

CONTINUE TO RECIPE