Week
of July 14-20, 2013
We are so blessed to
live and grow in this amazing temperate area that enjoys coastal influences yet
is also sheltered and sunny. Mother
Nature is kind to us and we rarely have to endure her extremes, but just like
all things in life, the farm has its share of triumphs and tribulations. Most years there is a balance of scarcity
and abundance thank goodness! This year crops look good all around. We did lose some of our bean crops to a deer
invasion early in the season, which is very unfortunate. In the peak of bean harvest we usually pick
several 5 gallon buckets every other day and it can be a little overwhelming!
They will be a little later and a little lighter this year, but don’t worry;
there will be plenty for our members.
While we may not be overrun with beans it may be a good thing since the
tomato crop looks to be epic! The first of the cherry tomatoes and even a few
early girls were harvested this last week and the plants look really good. We brought an amazing load of pickling
cucumbers to Felton farmers market this week – it makes me so happy to talk to
the many people that are enthusiastically ordering 20 lbs or more for their
home pickling ventures! Of course they are great sliced in salads as well!
Grandma's COUNTERTOP PICKLES
This recipe is for 1
quart of pickles. They are not canned, but eaten fresh so these pickles
are totally foolproof, safe and simple to make. It is really easy to multiply it to make multiple quart
jars. The amount of cucumbers depends on the size - around 8-10 medium
sized for 1 quart, more if they are smaller, fewer if they are bigger. If
you want to make more in a larger crock or jar but are not sure how to adjust
the recipe just measure how much water the container holds. This will determine
how much brine to make, which gives you an idea of how many cucumbers you will
need.
WHAT
YOU NEED:
• 8-10 medium sized
pickling cucumbers, washed and lightly scrubbed to remove spines.
• 1 clean quart jar or crock with
lid
• 1/8 cup pickling
(rock) salt
• 1/4 cup white vinegar
• 4 garlic cloves,
peeled
•2 fat slices of onion
•2 dill flowers
• 2 grape leaves
• 1 small hot pepper (if desired)
• 1 tsp pickling spices
1. In bottom of jar,
place 2 cloves of garlic, 1 onion slice, 1 dill flower, 1 grape leaf and 1/2 of
the hot pepper if desired.
2. Fill jar with
cucumbers, standing them up to get as many in the jar as possible.
3. Then add another
2 cloves garlic, 1 onion slice, 1 dill flower, 1 grape leaf and the other 1/2
of the hot pepper on top. Sprinkle the pickling spices over everything.
4. To
make brine, bring 1 quart water, the rock salt and vinegar to a boil.
5. Pour brine into
jar over cucumbers.
6. Cover
loosely and let sit on your counter or in your pantry for 10 days to 2
weeks. Occasionally check pickles and push back into brine. When
pickled to your liking (they will get more sour and less salty over time) Cover
tightly and put into fridge. Good for up to 2 months.
Sliced Zucchini and Roasted Pepper Bake
2
large zucchini, sliced lengthwise into long flat 1/2 “ strips
½
jar of roasted red peppers
2
cloves garlic
1-2
handfuls shredded mozzarella
1
–2 handfuls Italian breadcrumbs
1. Sauté zucchini strips in olive oil and
garlic – add a bit of water to the pan and cover to let cook until tender. I did this in 2 batches.
2. Lay zucchini into an 8x8 baking dish,
layer with peppers, add another layer of zucchini and peppers then top with
mozzarella and finish with breadcrumbs.
3. Bake at 375° until top is lightly browned
and cheese is melted.
 |
| our Italian heirloom Romanesco Zucchini is great for both these recipes! |
Zucchini Basil and Orzo Salad
·
Coarse
salt and ground pepper
·
1 cup orzo
·
Olive oil
·
2 medium zucchini, quartered lengthwise and
thinly sliced
·
4 garlic cloves, minced or pressed
·
1/2 cup fresh basil leaves, torn
·
1 to 2 tablespoons white-wine vinegar
Directions
1.
In a medium pot of boiling salted water, cook orzo until al dente, according to
package instructions. Drain well. Rinse with cold water to cool
completely. Put into large bowl and drizzle with about a teaspoon olive
oil, mix to coat.
2.
In a large skillet, heat 1 tablespoon oil over medium. Add zucchini and garlic;
season with salt and pepper. Cook, tossing occasionally, until tender, 4 to 6
minutes.
3.
Add zucchini mixture, basil, vinegar, and remaining teaspoon oil to bowl of
orzo. Season with salt and pepper if needed; toss to combine.
