Greetings from Sweetland
When you spend a lot of time with a small person you start to appreciate the small joys in daily life. Joys that adults often overlook. This week I have come to appreciate the beauty of the word “zucchini.” Fern really leans into the word, with with extra emphasis in the middle. “ZoooCCHIni!” It’s got exclamation, magical incantation, and punch line all wrapped up in one lilting word.
Her timing for adopting this new mantra couldn’t be better, as we have just turned the corner into serious zucchini season. This week our second succession of plants kicked into production, while our first succession is still going strong. This means that you’ll get to sample 4 different varieties in your share this week.
Kefren is a classic green zucchini that the crew is particularly excited about for its lack of spines for easier harvest.
Goldfinch is a yellow “crookneck” summer squash.
Safari is a green zucchini with white strips and an heirloom appearance.
Golden Glory is a yellow zucchini with a smooth, bright skin.
Pick your favorite, or try some of each to make a beautiful medley.
Fern’s fresh take on the word is a good reminder to me to appreciate this prolific crop. Often the butt of summer jokes (“lock your car doors in July so your neighbors don’t load you up with zucchini!”), it is in fact the harbinger of mid-summer crops. The fruits are tasty, packed with vitamins and fiber, and so versatile you can use them in savory, salty, or sweet dishes. Last night’s taste test resulted in a delicious and nutritious polenta “lasagna,” and both of our lunch boxes will have zucchini bread in them tomorrow. Enjoy it while it lasts!
Zucchini!
Norah and the Sweetland Crew
Week 11 Harvest
Half Pint
Zucchini and summer squash, up to 4 pounds
Cucumbers, 5
Fresh Onion, 1
Beets, small bunch
Kale, small bunch
Tomatoes, 2
Cherry tomatoes, 1/2 pint
Brimming Basket
Zucchini and summer squash, up to 6 pounds
Cucumbers, 8
Fresh Onions, 2
Beets, medium bunch
Kale, medium bunch
Tomatoes, 3
Cherry tomatoes, 1 pint
Fennel, 1 head
Veggie Monster
Zucchini and summer squash, up to 8 pounds
Cucumbers, 10
Fresh Onions, 3
Beets, large bunch
Kale, large bunch
Tomatoes, 4
Cherry tomatoes, 2 pints
Fennel, 1 head
What’s Cooking This Week
You can find ingredients for all of these recipes in our farm store! We source meats, dairy, grains, beans, sweets, and more from local and sustainable producers. Don’t forget to use your CSA member discount!
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I loaded this Polenta Lasagna up with sauteed zucchini and summer squash to great effect.
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While we’re talking Italian, here’s a great Sheet Pan Zucchini Parmesan
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Grab some dill from Pick-Your-Own for Refrigerator Pickles (I’ve also realized I can save the liquid from my favorite store-bought pickles and double my value by popping some cut up cucumbers into it!)
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While you’re pickling, don’t forget the Pickled Beets!