Here’s the rundown for the week:
lettuce – 1 head (or 2 depending on size)
cilantro – 1 bunch
cabbage “gonzalez” – 1 head
beets – 1 bunch
eggplant – 3 … some of these may have been picked a little small — let us know how they work for you…
cucumbers – 4
zuchinis – 3
basil – ~0.35 lbs Yay! finally a good amount of basil.
onions “siskiyou sweet” – 2 onions
oregano – 1 sm bunch
kale “lacinato” – 1 bunch
potatoes! “yukon gold” – ~2lbs
flower bunch
Hey save the date! Sunday September 18th we’re having a harvest party at the farm. Exact time and more details to be announced soon… but expect a midday start time.
Green beans should start next week. We got a few red tomatoes this week, not enough for the CSA, but perhaps next week.
Got a summer vacation planned? If you’re out of town and don’t have someone who can pick up your share for you, let us know in advance and we can credit you for fall vegetables after the csa is done (up to 2 missed pickups).
Here’s a zucchini bread recipe from Michael’s mom Diane below —
And remember to send in your favorite recipes (especially I’m curious to see what people are doing with eggplant): Recipe Share
“Zucchini Bread
Ingredients
3 cups shredded zucchini
1 1/3 cups turbinado sugar
2/3 cup vegetable oil (farmer’s note: could probably sub melted butter)
2 tsp. vanilla
4 eggs
2 cups spelt flour*
1 cup almond meal
3 tsp. baking soda
1 tsp. baking powder
1 tsp. sea salt
1 tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. ginger
1 cup dark chocolate chips (optional) – fold in after mixing wet and
dry ingredients
* If you wish to use regular flour in place of spelt, reduce the
baking soda to 2 tsp. and the baking powder to 1/2 tsp.
**what I think really made a difference in this recipe is grating the
zucchini finely with a microplane, instead of a regular cheese grater.
It was so moist!
Directions
1. Preheat oven to 350 degrees and grease bottoms only of 2 loaf pans.
2. Mix first five ingredients in a large bowl.
3. Combine remaining dry ingredients in a separate bowl.
4. Add dry ingredients to the first bowl and mix well.
5. If desired, mix ingredients for crunchy topping and add before baking.
6. Bake for 50-60 minutes or until cake tester comes clean.
Have a great weekend!
Diane”
Cully Neighborhood Farm 