Category Archives: Squash

Newsletter – July 2, 2018

Dear Friends of the farm, 

This week you are getting our first picking of Yukon Gold potatoes.  These little morsels are easy to wash and easy to cook.  Gently wash then cut potatoes so they are basically the same size. Be careful of their skins, they are tender.  You may find some of your potatoes are roughed up just from pulling them from the ground.  You may also find some brown spots from the air getting to the flesh.  These can be removed with a potato peeler.  Now, cover with water, salt, include a large pat of butter and boil until the water is gone and fry for just a few minutes. Yum!  Do not be surprised if these cook faster than expected.  There is something about the first few weeks that make them that way!  You are also getting Walla Walla onions, carrots, garlic, cabbage, squash, cucumbers and lettuce. 

Fruit/Oil:  So the fruit growers are struggling a little bit from the weather this spring and we will not be getting any fruit this week.  But it looks like First Fruit will be able to get us cherries next week. 

Hot, Hot Hot!:  I have not been able to confirm this, but May has to be one of the hottest months on record in Colorado’s history!  Here at the farm we were anywhere from 15 to 20 degrees hotter every day and it felt like there were more 20 degrees over normal than 15!  So far we have recorded 5 days over 100 degrees and last Thursday we hit 106.  These temperatures are hard on the humans but good for growing produce (as long as we can keep enough water on them)!  It is the reason why you are getting such a nice variety of produce so far.  Most of these crops are things that would naturally come later in July.  We have been consistently picking crops three weeks earlier and three weeks later in the season for many years now.  This year we started Distribuiton one week earlier than normal and started picking produce four weeks earlier than in the 1990’s.  Do we believe in Weather Change?  You bet we do!  We live, breath, work and run our business by the weather.  It is the most important input to our business and yet we do not have any control of it! 

Have a fantastic Fourth of July everyone!

Jacquie, Sam, Kyle and Jerry 

Bubble and Squeak 

3 lg potatoes, cubed
¼ to ½ cup chopped ham 
4 cups chopped cabbage
3 slices of bacon, crumbled, and reserve drippings 
½ med. onion, chopped
2 small squashes, grated
salt and pepper  

Boil potatoes until tender and drain.  Slightly mash potatoes and combine with cabbage, onion, zucchini, ham and bacon.  Season with salt and pepper to taste.  Heat bacon drippings in a large nonstick skillet over medium heat.  Add potato mixture and smooth flat.  Cook for 30 minutes or until golden brown on the bottom.  DO NOT STIR!  Invert onto a plate and serve. 


Newsletter – June 26, 2018

Dear Members,

This week you are getting robust garlic, sweet white onions, brilliant red beets, superb summer squash (any kind), great cucumbers (could be the pickle variety) and beautiful magenta lettuce.

Fruit: We will be getting cherries from Rancho Durazno this week! Oh yum!!! Also, some people are going to get their fruit in bags that were purchased at an auction.  Ignore the number listed on the bag.  This fruit came from Rancho Durazno and is certified organic!

Honey: I was talking with Lazy Bee and they told me that there may be a delay in harvesting this seasons’ honey by one month. So those of you who are getting a one time delivery may not see that until September.

Fourth of July: The fourth lands on a Wednesday this year. We will be moving Wednesday distribution to Monday the 2nd. If this does not work for you, make arrangements with your distributor to pick up on Tuesday. But please keep in mind; the produce may be wilted. This comes from dehydration. To hydrate simply cold water bath your produce for a few hours. Again, I would not do this in your sink unless you have washed off all traces of dirt and sand first. Believe me; I have plugged up my pipes from thoughtlessly washing my produce in the sink! Place a large bowl in your sink first and dump it out into your garden. Now you are ready to cold water bath your produce. Anything that will not hydrate needs to be eaten ASAP. Wilted greens are popular in china. Bring water to a boil, take off heat, place greens into water 1 minute, remove and serve with balsamic. No one will ever know they were already wilted and you still get to use your lettuce!

Produce Payments: Half of all your remaining fees are due the 15th of July (except for animals). Late fees of $25 will be applied on July 24th. Please allow 2 weeks for us to process your checks (will still get credit for arriving on time). We will do our best to get them processed just as soon as possible!

FYI: We did not get the bad hailstorms you heard about…they were, however, all around us! We did get a few small stones that left marks on the summer squash and tore up some of the lettuce. But it is still delicious!

Have a great and healthy week! Jacquie, Jerry, Kyle and Sam

Curried Summer Squash

  • 1½ Tbsp Healthy Harvest oil
  • ½ tsp cumin
  • 2 squash ~ any kind, chopped
  • 1 tsp coriander
  • 3-4 fresh or 1 can diced tomatoes
  • ¼ tsp turmeric
  • 1 green chili, diced or 3 Tbsp canned
  • 1 sprig cilantro, chopped
  • ½ tsp chili powder
  • salt to taste

Mix everything together in a large skillet. Cover and cook on medium to medium high for 10 minutes. Test zucchini for doneness, continue cooking if you like it tenderer and then serve.

Newsletter – August 7, 2017

Dear Friends of the farm,

This week you are getting red potatoes, red onions, garlic, carrots, squash, lemon cucumbers, eggplant, purple peppers, green beans, basil, and tomatoes. Sounds like ratatouille or eggplant parmesan to me!!!

Fruit: Sierra Rich peaches are heading your way! A beautiful peach and one of the best tasting too!!

Produce Tips: It has been cool lately, but that does not mean it will stay that way. The hot days are wonderful for all the crops on the farm but can be hard on your produce shares. This means that your bags may have wilted produce. When we take cool showers we feel very refreshed. You may need to give your produce a cold water bath to refresh them too. Since the produce is so fresh, it will hydrate within a few hours to overnight. Don’t forget! Do not throw dirt down your sink; it will clog up your pipes. I wash my produce into a large metal bowl and discard the water outside!

Eggplant do not like to be cold or hot, which makes storing them a little difficult. If your house is warm inside, store them in a dark cool cupboard or if the house is really warm; wrap in plastic wrap & store in the fridge. If your house is cool, store them on the counter and use within five days. The best thing to do is to use them just as soon as you can! They are not bitter because they are so fresh. Therefore, you do not need to sweat them. Remember, they take on the flavor of whatever is cooked with them. That is why they are so delicious in tomato based Italian dishes!

Carrots/beans/squash/cucumbers: Carrots should be washed, dried and stored in a plastic bag. It is best not to wash your beans, cucumbers or squash until you are ready to use them. Beans I place in a cloth bag and I throw my squash, cucumbers and beans into the crisper drawer.

Potatoes: Store the potatoes and onions, unwashed, in a paper bag or a cardboard box or they will start to rot immediately. Potatoes need air because they generate their own heat.

I love, love, love to grill these babies! I simply cut them to bite size, sprinkle with salt and pepper, (add butter if you love it) and double wrap in foil and place on grill. My family will scarf down my garlic cheese potatoes. I boil 6 to 8 potatoes with garlic (1 clove per 2 potatoes) with half an onion (preferably white) with salt and pepper. Drain and mash, shred cheddar cheese (around one cup) and stir in just enough to mix, stopping before cheese starts to melt. Serve while hot!

Cooking classes: One of our longtime members, Mary Rogers, is offering a weeklong program to help home cooks learn to make healthy meals more easily. She’ll be sharing new and interesting ways to use our produce, how to get comfortable using vegetables plentifully, and her KitchenSmart System to take the struggle out of meal making. Mary has been teaching about healthy meal making for 25 years and has even taught a couple classes for members here at the farm that everyone really enjoyed. She loves sharing her skills and knowledge with others, especially fellow CSA members, which is why she is offering you a $50 discount off the registration fee.

Squash Pappardelle with Pesto
adapted from Prevention Magazine 2017

Shave 2 or 3 summer squash into ribbons with a potato peeler; place uncooked in a bowl.

Pesto Sauce
2 Tb grated Pecorino Romano
2 Tb pine nuts
½ tsp salt and black pepper
Process sauce until smooth.
1 cup basil
Pour over squash & toss
¼ cup olive oil
Add extra cheese if desired!

Newsletter – August 31, 2015


Dear Members,

This week you are getting Bi-color potato called Masquerade, yellow onions, yellow carrots, green peppers and Lipstick peppers, Japanese eggplant, squash, cucumber, basil, beans, red and gold tomatoes, muskmelon, white flesh honeydew and Charleston Grey watermelon. Lipstick peppers are sweet and come in a range of colors from lime green, yellow, orange and red. Prepare them as you would any other sweet pepper. The Charleston Grey watermelon is an heirloom. If you are willing, we would like you to save the seed. They must be rinsed off, dried on a paper towel or paper plate then placed in an envelope. If they are placed in a plastic bag, they will mold and cannot be used. The envelope allows air to circulate and complete the drying process.

Fruit: I am happy to announce that Thomas Cameron from Rancho Durazno has found Bartlett pears for you! They are coming from Fortunate Fruit in the Hotchkiss area of Western Colorado. All the fruit you have gotten to this point has come from Rancho Durazno (Peach Ranch in Spanish). He is also including a pluot along with the pears. It is 70% plum and 30% apricot. Hope you like it!

Tips: Here are some more tips for storing veggies. 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 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 (eggplant is excellent replacing lasagna noodles)!

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!

Jacquie, Jerry and Kyle

Newsletter – August 10, 2015


Dear Friends of the Farm,

New crops this week are a bi-color potato called Mardi Gras, tomatoes, Japanese eggplant, purple peppers and yellow watermelon or muskmelon. This is the early planting of tomatoes (before the rain) and there are not very many rows in production (3). We had just started to plant when the storms started to hit and we got them covered with row cover. It is not the peak of the season yet. Most of the field tomatoes were planted after the rain, so we expect most of the tomatoes to come on later in the month or beginning of next month. As I’m sure most of you know tomatoes do not like to be cold. Store them on the counter (out of the sun) until ready to use.

Mardi Gras is a beautiful potato that is marbled purple and yellow. It has some of the benefits of a purple potato with the taste close of a Yukon Gold. I like to roast these babies on the grill because they tend to keep their color better.
I know you get tired of hearing this, but I don’t know how else to say it!! Because of the wet May, the eggplant plants are having a hard time producing. If we cannot get everyone one Japanese eggplant, you will get a black one. Eggplant are hard to store. They do not like to be too cold or too warm. I usually store my eggplant on the counter and try to use it in a stir-fry as soon as possible. The older it gets, the more bitter it becomes. You do not need to salt and sweat this (to remove bitterness) because it is so fresh, (unless you are trying to get out excess liquid for a specific reason). For long term storage, wrap the eggplant in plastic wrap and place in your crisper drawer on warmest setting.

The purple peppers are just starting to mature. We hope everyone will get one, but you may not. We will know more once we get out there picking!

Last week you got a yellow watermelon called Yellow Doll. It is a refrigerator melon which means it remains small and is the first to maturity. It was planted during the rain and the plants are stunted and only a few melons have grown to maturity. This week you will get a yellow watermelon or muskmelon. There isn’t enough of both to give everyone one of each. Muskmelon is in the cantaloupe family but has a stronger taste and is sweeter.

This week you are also getting red onions, carrots, possibly a few turnips, squash, a cucumber and green beans.

Fruit: Members will be getting plums and a few more peaches!

Festival: We are looking forward to our gathering on September 20th for a beautiful day of fun on the farm! Hours will be 11am to 4pm. We need to know who will be attending this event so that we know how much inventory we need to purchase. You must RSVP to this event! Please do so no later than Sept 12th. Contact Peg Lehr at or by phone at 303-320-5706. We will need to know if you are vegetarian and how many people are in your family; adults/kids. We do not encourage people from outside the membership to join us for the festival. This is our Thank You to you for being members. If you do bring guests, it will be $10 a person, adult and children alike. We will also need to know how many adults/kids and whether or not they are vegetarian. A return reply will not be given to your RSVP.

Activities: There will be a pot-luck style lunch. We will provide utensils, drinks, hot dogs and hamburgers, plus all the extras that go with them. We will need you to bring a side dish or dessert. Please double the amount you would normally feed your family.

There will be a few carnival style booths for children and for the adults that still are children deep inside!
There will be a Canning Booth to help you with your canning questions. We will also hold a jam/jelly contest and a pickle contest. Please bring down your best jar and let us see how it stands up to our judges’ views! There will be a small prize for the winners!
If you are interested in a hat or cookbook they will be available to purchase at the Festival.
We will have our annual Stick Horse Race for all horse lovers. We encourage you to make your horse and enter your steed into the race. Prizes will be awarded for best dressed horse and the winners of the races. We will start out with a parade and then the races begin!
A Self-Tour of the farm will be available. Loaded with a map and directions, you can explore the buildings on the farm; see animals and the farmland itself.
If you are interested in picking a few crops, we normally have a list of U-pick crops for canning and freezing at the Check–In station. You will need a decent pair of shoes for picking crops (flip flops are not recommended)!

Volunteers for festival: I know several of you could not make it to the farm this spring and are anxiously waiting for a time in which you can volunteer on the farm. Now is your chance! The Festival will need several people to help keep it running smoothly! Please contact Peg Lehr about volunteering! or 303-320-5706.

Here is a list of all the jobs that need volunteers:
Set Up and Produce Choppers: as many as we can get & we start at 9am sharp!
Check-In Station: two people every hour – 11 to 3
“Master” Grillers: two people every shift – 10:30 to 12; 12 to 1:30 and 1:30 to 3
Clear Food Table and Man Drink Station: 2 people every hour 11 to 3
Empty Trash Cans/Restock Bathrooms: 1 person every hour 11 to 4
Canning “Experts”: 1 person every hour 11 to 3
Cookbook/Hat Booth: 1 person every hour 11 to 3
Tear Down & Clean Up: Everyone who is still around at the end of the day can help us with this chore! As Grandmother Edith would say, “Many hands make light work.” This takes no more than an hour to complete. Last year because we had so many helping hands, this work was completed in 45 min!

Thanks for letting us be your farmers this summer! Jacquie, Jerry and Kyle

Rosy Home-Style Fries
4 to 5 med potatoes, cubed and boiled until tender
2 med beets, cooked and cubed
1 Tbsp oil
1 med onion, finely chopped
1 large pepper, chopped
½ cup fresh chopped parsley or 2 to 3 Tbsp dried
¼ tsp salt
1/8 tsp black pepper

Saute’ onions 5 min. Add potatoes and beets, saute’ 10 minutes or until potatoes start to brown. Toss in everything else and cook 1 to 2 minutes more. Serve warm.

Helpful Hint: This recipe works best if the beets and potatoes are cooked ahead of time and cooled completely!

Check out Jacquie’s Summer Pasta on page 71 in the cookbook for another great recipe for squash. I like this cold the next day for lunch after I have had it
 warm for dinner the night before!

Newsletter – August 3, 2014


This week you are getting:  Yukon potatoes, red onions, orange, yellow and purple carrots, red beets, summer squash, cucumbers, lemon cucumbers, cauliflower (Wednesday only), peppers, garlic, green beans, green basil and dill.  Dilly squash:  sauté squash, onion, garlic, salt and pepper and fresh dill weed (leaves) for a great side dish!

New:  You are getting a new sweet pepper called Canario.  It is a long, slender pepper similar in shape to an anaheim pepper.  It can be green, yellow or red in color and can be used like a bell pepper.  It is known for its frying and roasting compatibility.  Something new for our stir-fries!! Continue reading

Summer Squash Goat-Cheese Custard

Farm member Elizabeth Staton posted a link to this recipe on the Monroe Facebook page a few weeks ago, and the raves started coming in almost immediately. I made it myself last week (using a mixture of different summer squashes from the farm) and can attest to its deliciousness! I did *not* share the leftovers. I am hoarding summer squash now just to make this tasty dish. Give it a try and let me know what you think!

photo (7)Serve a savory custard as a new twist on a side dish.  This squash and goat-cheese custard is made with eggs and milk and resembles a quiche without a crust.

Recipe courtesy Real Simple SEPTEMBER 2004

Yield: Makes 6 servings Continue reading