Dear Friends of the Farm,
This week you are getting Yukon Gold potatoes, white onions, carrots, cone cabbage, squash, Nubia eggplant, slicing cucumbers and lemon cucumbers, green, purple, orange and jalapeno peppers, beans, sweet corn, muskmelon, watermelon, gold and red tomatoes.
Spots: Sometimes you may find sunburn spots on your peppers this summer (and some of the heirloom watermelon). I have noticed the plants themselves have been stressed by the rains in May and did not grow many leaves. In turn, this leaves the peppers exposed to the sun. They get a yellow spot that will eventually turn brown then black. It is not mold; it has been burned by the sun and is a dry spot. Cut this out and use the rest of the pepper. We try to catch this not only when it is picked, but also at distribution. However, some will slip by us. It may also be that in order to get any peppers at all, you will be getting some of these “blemished” peppers.
Boxes: Not sure if you have noticed, but all the “extras” are coming in and you will need a way to carry them out to your car. Now is the time to bring extra boxes and bags to your Distribution Center. It will make your time at the DC much easier!
FYI!!: Two weeks until the festival! The deadline to RSVP is Sept 12th. Contact Peg and leave your reservation (especially if you can help out during the day) so we know how much stuff to purchase! firstname.lastname@example.org or 303-320-5706. Peg just notified me we are in need for afternoon Master Grillers, people to clear the food table and someone to dump the trash can every once in a while! When leaving your RSVP, please let her know if you are willing to help out.
Mock Apple Pie
4 med. zucchini (or mixed summer squash)
1 cup sugar
1 – 9” pie crust
4T lemon juice
1 cup flour
½ cup butter, cold & cubed
2T tapioca starch or flour
½ cup brown sugar
¼ cup chopped nuts, optional
Cut zucchini in half, scoop out any large seeds, peel if desired and slice. Combine squash with the next 6 ingredients and place in pie crust. Mix together the remaining dry ingredients then cut in the butter until butter is pea size. Pour over pie filling and bake at 350 degrees for 45 minutes to an hour.
Until next week;
Jacquie, Jerry and Kyle