Update from the Garden
Wow, like that the CSA is already at the half-way mark! We are in the heart of the summer – where we get all the summer crops like cucumbers, tomatoes, and squash. I love it.

The garlic season is almost complete, which means that we are moving on to fall prep. This includes flipping beds into fall plantings like spinach, lettuces, turnips, arugula, radishes, kohlrabi, etc. I like this time of year because weed and bug pressure somewhat subside. We do have a lot of garden catch up to do since all this rain came.

This is also the time for me to plant our cover crops on beds and areas that are done for the year. The cover crop will be a combination of peas and oats. We basically plant peas and oats and allow them to grow until the frost kills them. These crops will mop up nutrients and grow… then when they die, they will return nutrients and lots of organic matter to the soil. Helps build soil health and suppresses weeds. I absolutely love cover cropping!

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Upstairs in our awesome hay mow, where I dry and process garlic. Lots of lumber drying here too.

This week’s tip: Eat it raw
Figure out what you can eat raw and go for it.
 If you are unsure about which foods to eat raw, start with dark leafy greens such as spinach and kale or try carrots, turnips, and cucumbers. Technically you can eat almost any vegetable raw, in its naked, natural state (careful around rhubarb!). It’s just a matter of taste and how well your body digests it. Just make sure to chew your food well to aid your body in digestion.

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Pepper plants are getting very heavy with fruits.

This week’s share:
1 bunch Carrots
1 bunch Garlic
1 Zucchini
1 box Pattypan Squash
1 Cucumber
1 pint Tomatoes
2 Peppers
1 Choice Item: Bok Choy/Kale/Beans/Cabbage
Large ONLY: 1 extra Cucumber, 1 head Romaine, 1 bag Basil

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Little Pete out for a tractor ride with Opa…. 

Dark Chocolate Zucchini (or Pattypan) Brownies
These are seriously delicious brownies – a recipe that a CSA member gave me in my first season, about 7 years ago!

2 cups zucchini, grated
1/2 cup virgin coconut oil
1/2 cup honey
2 eggs
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
3/4 cup whole spelt flour (or an additional 3/4 cup whole wheat pastry flour)
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 1/2 cups (12 ounces) semi-sweet or dark chocolate chips (I used a combo of chips and chopped up 100% cocoa chocolate)

Preheat oven to 350F and grease an 8 inch square baking pan. Grate zucchini. Dump into a mesh colander and squeeze it with a towel to get rid of excess moisture. Fluff it back up
with a fork.
In a large bowl, beat together the wet ingredients (oil, eggs, honey and vanilla). Stir in the zucchini.
In a separate, smaller bowl, stir together the dry ingredients (whole wheat pastry and spelt flour, cocoa, salt, baking
powder and cinnamon). Pour the dry mixture into the wet/zucchini mixture. Stir just until combined, and then stir in the chocolate chips. Pour the batter into your prepared pan.
Bake 30-35 minutes or until a toothpick inserted in the center comes out clean (mine was done baking at 30 minutes).
Let cool completely before serving.

 

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