Week 7: What’s the deal with the Summer Squash?

sunset in the summer at the farm

I love summer squash- it is one of my favorite vegetable so the summer season and I have NEVER had it not do well. In fact, we are usually swimming in summer squash and zucchini for most of the heat of the summer. Even in a severe drought, we brought in hundreds of pounds of squash at each harvest. This year, however, we put our first planting in the ground usual and then watched in confusion as more than half of it withered and died or refused to grow at all. We immediately started our second planting in the greenhouse and then we started trying to nurse our ailing first planting to some sort of health. I brought our sprayer on line and tried out some new special foliar potions on the plants. The healthy ones immediately looked better, and it took a little time, but many of the ‘stalled’ plants started to grow and put out flowers and fruits. It hasn’t been a full on recovery at this point, with most of the plants already dead, but we will have some squash to tide us through until the next planting (which is in the ground and growing well) starts to fruit.

We are also seeing a small break in our lettuce plantings and the last of the salad until fall. It just doesn’t do well in any kind of heat, so we will take a little break from it until cooler temps make for sweeter salad. Our head lettuce plantings are still growing in the fields, we just lost one to the deer who happen to love it too and so we need to wait (and figure out why they are going through the fence).

What’s in Your Share this Week (maybe):

Pomona the beauty

·         Kale, green curly

·         Chard, rainbow

·         New Potatoes

·         Beets- red, chiogga & golden

·         Scallions

·         Summer squash (still limited until new planting kicks in)

·         Eggplant or Broccoli

·         Green Cabbage

·         Cucumbers (limited this week)

·         Fennel

Upcoming Events:

• This is a week from FRIDAY!!!!! Our first Friday Farm Dinner was a great hit! More than 50 folks joined us for a delicious farm to table meal in an informal and casual setting. We are having another dinner on August 4^th! Get your tickets now because the food will be just as amazing. Sign up here. https://goo.gl/UNG623

• Our Little Sprouts Program starts up on Thursday morning from 930-1030- bring the kids and help Kira explore the farm, plant and create in the Learning Garden and maybe go on a short hike to visit the goats (or a short hike with a goat!!!!!)

•   Nature Journaling Course- August 3^rd from 10:30-11:30am. Sketching, writing, and drawing in a journal is a great way to improve children's observation skills, help them gain an interest in science and the environment, and it's a wonderful way to relax during a busy summer. Journaling materials will be provided to each participant and staff will lead groups of kids and adults out onto the farm to find new places to explore and observe. This program is suitable for all ages with a focus on children ages 5-10. The cost is for anyone journaling with us and includes materials. Cost is $12/member child (adults are Free but must hang with their child). To register: https://goo.gl/yi6r4F or come by the farmstand and we will help you out.
  

Farmstand: New products!!! Look for new Appleton Farm cheeses - we have the nutty Pinnacle and the creamy dreaminess of Sunset Hill, but will be adding in Good Hue (a strong, full flavored aged cheese) and Round Point, a washed rind soft cheese with the creamy buttery-ness of Sunset Hill, but with the bold, mushroomy rind to accentuate). We will have samples of all our cheeses this week during distribution.

Anna Banana’s Homemade chocolates have appeared in our fridge once again! These are amazing, high quality chocolates and homemade marshmallows (which if you have never had a homemade marshmallow- these are a confectionary masterpiece of sweet pillowy softness, packed with flavor and totally fun.

 

 

 

Nuthatch and Nightingale

Veggie of the week:

Oh my beautiful beets. So I know I’ve talked about beets already, but I really really like them and before you get sick of them I wanted to make sure that you’ve tried this simple recipe. I love pickled beets- they are actually the only pickle that I will eat (yeah, I know, I don’t like pickles) and they are great as a snack or on a salad. The essence of sweet and sour. However, the ones from the store taste gross, and we don’t all have time to pickle our own in a perfect blend of spices and cider vinegar, so I found that the recipe below is a really nice substitute.

Easy Quick Pickled Beets

from Martha Stewart

Ingredients

• 6 medium red beets with greens, stems trimmed to 2 inches, remaining stems and greens reserved for Stewed Beet Greens
• Coarse salt
• 1/3 cup cider vinegar
• 1/4 teaspoon freshly ground pepper
• 1/3 cup olive oil

Directions

1.     Place beets in a large pot, and cover with cold water by 2 inches. Bring to a boil over high heat; add 2 teaspoons salt. Reduce heat slightly to maintain a rolling boil. Cook until tender, about 30 minutes. Drain, and let cool slightly. Trim stem ends, then peel beets using a paring knife or a vegetable peeler. Cut beets crosswise into 1/4-inch-thick slices. Arrange on a platter.

2.      Whisk together vinegar, 1 1/4 teaspoons salt, and the pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over beets, and serve.

Echinacea with Green Headed bee