Dear Friends of the Farm,
Can you believe we are one third of the way through the season?! The farm looks terrific too. We are so relieved the rain has stopped and the temperatures are warmer. All your fruit and vegetable plants are starting to take off and get bushy.
This week you are getting red potatoes, white onions, garlic, red beets, squash, slicing cucumbers, lemon cucumbers, broccoli or cauliflower, a bunch of Swiss chard and green beans.
Did you know that oregano, basil, mint and lavender can be added to iced tea or lemonade to make a flavored drink?
I know several of you are not sure if you need to switch down a size. Don’t worry about it too much. You have until the end of August to make up your mind. Until then here is some tips for storage. My grandmother taught me this tip: get a large re-sealable Tupperware bowl and place any left-over veggies from dinner into this bowl (kept in the freezer). When the bowl is full, make instant soup! Don’t forget that the veggies are already cooked ~ so you only need to make your broth, warm them up and serve!
Tip 2: Place leftover veggies in a plastic freezer bag. Use a stir straw for coffee, place in the corner of the bag and seal around straw. Now suck out the air and at the same time, seal the bag and pull out the straw with your teeth. Most freezer burn comes from condensation in the air in the bag. Remove this and your veggies will store for a longer time. This is the same technique used with the Foodsaver. Don’t forget to write on the bag that is it fully cooked food. You do not want to recook this food, just reheat it. If you do this the whole summer, you will have small packets of food ready for winter.
Tip 3: Plan your week of meals and freeze the remaining unused veggies. My website has a link to CSU’s Freezing Guide. Again, if you do this throughout the summer, you will have packets of veggies ready for use in the winter!
Tip 4: If you are getting overwhelmed with summer squash, replace noodles with sliced and spiraled squash. Believe me; you won’t even notice the missing noodles. We have been making lasagna and spaghetti with all the varieties and they all are fantastic!
Tip 5: Shred your zucchini, measure for your favorite zucchini bread recipe and place in a plastic bag raw. Suck out the air. When ready to use, you need to drain the liquid off the squash. I do this by unthawing in a strainer. Pat dry and make your bread!
FYI: Please do not contact me by email! I am not home enough to look at it.
Have a great week!
Jacquie, Jerry, Alaina and Kyle