Tuesday, July 30, 2019

BGF News - July 30, 2019-Vol. XLII, No.9


In this week’s box:


Basil: Genovese or Italian Large Leaf
Chard
Cucumbers: Lemon (round, yellow), Marketmore (English-type) or Suyo Long (long, Asian)
Fennel: Preludio
Lettuce: Kiribati or Muir
Shallots: Ambition (tan) and/or Camelot (purple)
Summer Squash: 8 Ball (green,round), Golden Glory (bright yellow zucchini) Patty Pan(scalloped white, green or yellow), Slik Pik (thin, yellow) or Zephyr (green & yellow)
Turnips: Hakurei

and perhaps one of the following: (please see **NOTE  after "A Little Detail..." below)     

Cantaloupe: Minnesota Midget
Cauliflower: Cheddar
Cherry Tomato Mix
Eggplant: Orient Express (dark purple) and/or Orient Charm (neon lavender)
Okra: Bowling Red (dark red) and Candle Fire (light red)

For those with the Egg option [Full & Half shares]: one dozen free-range eggs (asst. colors)
For those with the Herb option: lemon basil, oregano, sorrel

Featured Recipes:  ** indicates a BGF favorite 

What’s up on the farm?

Precipitation in the past week: 1.50"

Pruning tomatoes
If anyone is asking, we would like to order a full month of this current weather. Sunny, comfortable days, pleasant evenings and about 1" of rain per week. Brilliant! We are taking full advantage of the cooler temperatures to get some big tasks done including pruning and trellising field tomatoes (which includes pounding hundreds of 8' posts, cultivating popcorn and clearing spent beds. We also transplanted the next rounds of head lettuce and fennel and sowed the next beans. The first of the fall sowings also went in before the rain including beets, carrots, daikon and turnips. 

Baby beans!
Minnesota Midget melon
Many of the mid-season crops are finally starting to produce and ripen nicely. The beans are setting and we anticipate those appearing in boxes in the next couple of weeks. The melons are really outdoing themselves both in the high tunnel and now in the field as well. We've picked the first couple of Minnesota Midget cantaloupes to test for ripeness and the crew has deemed them pretty darn tasty! We are sending out the first of those in boxes this week. Don't worry if you don't see one in your box today, they start out slow but there are many yet to come! Speaking of the mid-season crops, our  2nd sowing of 8 Ball zucchini are really cranking out the fruits so we decided it was the perfect time to share our favorite use for them. While they can be used in any recipe called for zucchini or summer squash, because of their shape, they can be sliced into patties and easily placed on the grill. This makes them into our favorite vegetarian "burger." Check out the recipe included below.

We are also starting to see some nice progress in the tomatoes ripening. The cherry tomatoes are starting to pick up the pace and we've gotten the first few slicers this week. We hope to send those out today with MANY more to come soon. Here's a little teaser to whet your pallet for the rainbow of tomatoes that are yet to come:
Azoycha: Lemon-yellow medium-sized fruits with sweet, yet rich flavor.
Black Cherry: Beautiful black cherry tomato with rich flavor.
Black Krim: purple/red slicing tomato with excellent full flavor 
Blondkopfchen: Small yellow 1” cherry tomato with excellent sweet taste.
Cosmonaut Volkov: medium-large red slicer with a full-rich flavor
Dr. Wychee Yellow: Large orange tomato with meaty, rich tasting flavor.
Esterina: sweet, well balanced yellow cherry
Golden Rave: Small 1–2 oz yellow, plum shaped tomatoes with good tomato flavor. 
Green Zebra: Small, 2 1/2" olive yellow with green stripes and a sweet zingy flavor
Jasper: Small red, 1/2" cherry tomato with chewy flesh and full tomato flavor
John Baer: meaty red heirloom slicer
Juliet: Small 1 – 2 oz red mini-roma, perfect flavor and shape for slicing onto pizza or salad.
Mountain Fresh: red slicer with well balanced flavor
Paul Robeson: Large, brick-red fruits with dark green shoulders.  Has a sweet, rich, smoky flavor.
Pantano Romanesco: A large, deep red Roman heirloom. The flesh is very rich, flavorful & juicy.
Porkchop: Bright yellow slicing tomato with sweet tomato flavor with hints of citrus
Redfield Beauty: 3”– 4” flat pink fruits with excellent, full flavor.
Rutgerslarge, red with excellent flavor for fresh eating or canning
San Marzano II: Red paste tomato with old world taste
Sweetie: Bite-sized, sweet red cherry tomato
Toronjina: Bite-sized orange cherry with sweet and tangy flavor
White Queen: Medium-sized, smooth white-skinned tomato with sweet, juicy flesh, low acid.
White Cherry: small, 1" creamy-white to light pink tomato with sweet flavor


A little detail on your produce this week:


Cantaloupe:  If your cantaloupe seems a bit short of ripe, keep it at room temperature for a few days or until there is a sweet smell coming from the stem end. Once the melon ripens, store it in the refrigerator. It is best not to cut a cantaloupe until you are ready to eat it. If you need to return cut melon to the refrigerator, do not remove the seeds from the remaining sections as they keep the flesh from drying out. Use within 3-5 days.


  Cucumber: Store unwashed cucumbers in a sealed plastic bag in the vegetable crisper bin for about a week. Keep cucumbers tucked far away from tomatoes, apples, and citrus—these give off ethylene gas that accelerates cucumber deterioration. You can do a lot of fancy things to the skin of a cucumber, but when it is young, fresh (and unwaxed), it really only needs to be thoroughly washed. However, if the skin seems tough or bitter you can remove it; if the seeds are bulky, slice the cucumber lengthwise and scoop them out.

Eggplant: Eggplant prefers to be kept at about 50° F, which is warmer than most refrigerators and cooler than most kitchen counters. Wrap unwashed eggplant in a towel (not in plastic) to absorb any moisture and keep it in the vegetable bin of your refrigerator. Used within a week, it should still be fresh and mild.  The shape of an eggplant determines how it is best prepared. Slice a straight, narrow eggplant into rounds for grilling or broiling, and cut a rounded, bulbous eggplant into cubes for stews and stir-fries.

Fennel: Cut off the stalks where they emerge from the bulb. To use the feathery foliage as an herb, place the dry stalks upright in a glass filled with two inches of water, cover the glass loosely with a plastic bag, and store in the refrigerator for up to five days. The unwashed bulb will keep in a plastic bag in the refrigerator for at least a week. To use, remove any damaged spots or layers. Cut the bulb in half lengthwise and check the inner core. If it’s tough, remove it with a paring knife. Fennel should be washed carefully, because dirt can lodge between the layers of the bulb. Chop or mince the leaves.


Head Lettuce: We prefer to store heads wrapped in a cotton or linen dish towel, then placed in a plastic bag. This helps maintain a little bit of moisture, while keeping the leaves from touching the plastic to extend their "drawer-life".  Wash lettuce just before using. The inner-most leaves of the head are the sweetest, so save those for salad use and take advantage of the bigger, outside leaves for use on sandwiches or wraps.

Okra: These lovely, dark red, horn-shaped vegetables are a warm weather treat. Extremely cold sensitive, store in their plastic bag in the warmest part of your fridge, or place the plastic bag in a small paper sack and store in the crisper drawer and use within the week. Traditional southerners will cut into rounds, bread in cornmeal and fry, but our favorite version is our dear friend Annie's method, "All I do is rinse off the pods and lay them in a saucepan with a little water in the bottom. Ten to fifteen minutes is all it takes...twenty if the pods are really big and "woody" feeling. I put salt on them and eat as finger food. It reminds me of young sweet corn."

Shallots:  These are freshly harvested shallots that haven't had time to cure yet.. You can use them in any recipe calling for shallots or onions. If your shallots have greens attached, you can use them like you would scallions. Store  loosely wrapped in the refrigerator for best keeping quality. Shallots have a rich, more delicate flavor than most in the onion family and are particularly tasty with vegetables, eggs and salad dressings.

Summer Squash/Zucchini: Refrigerate unwashed zucchini and summer squash for up to a week and a half in a perforated plastic bag or in a sealed plastic container lined with a kitchen towel. These do not need to be peeled to use, just slice them up and go!'
'
Tomatoes: always store whole tomatoes at room temperature, out of direct sunlight. Once cut, store in a sealed container in the refrigerator.

A few other details: All of your GREENS will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator.  


** NOTE: You will notice over the course of the season that some box contents listed above say "Perhaps one of the following..."  These are items that we can’t harvest in sufficient quantities for the whole CSA to receive at one time.  We do track who gets what and we will do our best to ensure that everyone eventually receives each item.  On some items this may take several weeks, so please be patient.

Is a weekly newsletter not enough for you and you want to read more about our daily adventures or see pictures of the farm?  Follow us on Facebook at Blue Gate Farm and/or share your recipes, experiences and questions with other BGF members at Blue Gate Farm Community.


That’s about it this week, if you have any questions or comments be sure to let us know. 
Best from the farm,
Jill & Sean (and Luci, Indigo & Sky)

Grilled Zucchini “Burgers”
(2 servings)

Eight Ball or other zucchini, sliced in slices 1/2 to 5/8 inch thick.
1/2 cup your favorite Italian salad dressing
1 tsp. finely minced garlic
1 -2 tsp. Italian seasoning (optional)
4-6 fresh basil leaves
2-4 slices provolone cheese
Crusty bread or large rolls

Cut zucchini into slices, making sure the slices are the same thickness. Combine salad dressing with garlic and herbs, if using. Put zucchini slices into ziploc bag, pour in marinade and let zucchini marinate 4 hours or longer, can be as long as all day.

To cook zucchini, preheat grill to medium-high.

Place zucchini on grill. After about 4 minute, check for grill marks, and rotate zucchini a quarter turn. Cook 3-4 more minutes on first side.
Turn zucchini to second side, place 1-2 basil leaves on top side and cover with provolone. Cook about 4 minutes more, or until zucchini is starting to soften quite a bit, with the outside slightly charred and browned. Season with salt and fresh ground black pepper and serve hot on bread or rolls.

This recipe is also tasty with eggplant.

Recipe Source: BGF, adapted from http://kalynskitchen.blogspot.com

Monday, July 22, 2019

BGF News - July 23, 2019-Vol. XLII, No.8


In this week’s box:


Cucumbers: Lemon (round, yellow), Marketmore (English-type) or Suyo Long (long, Asian)
Garlic: Music (uncured)
Lettuce: Kiribati or Muir (green) & Magenta (red)
Purslane  
Roselle
Summer Squash: 8 Ball (green,round), Golden Glory (bright yellow zucchini) Patty Pan(scalloped white, green or yellow), Slik Pik (thin, yellow) or Zephyr (green & yellow)

and at least one of the following: (please see **NOTE  after "A Little Detail..." below)     
Cauliflower: Cheddar (golden yellow)
Cherry Tomato Mix
Eggplant: Orient Express (dark purple) and/or Orient Charm (neon lavender)
Okra: Bowling Red (dark red) and Candle Fire (light red)

For those with the Egg option [Full shares]: one dozen free-range eggs (asst. colors)
For those with the Herb option: sweet basil, anise hyssop, ginger mint

Featured Recipes:  ** indicates a BGF favorite 
Cucumber Sandwiches (thanks Sara T. for the recommendation!)

What’s up on the farm?

Precipitation in the past week: 2.00" YAY!!


Boris enjoying his shower
Much of the past week was a balancing act between getting things done and keeping everyone safe. With the extreme heat & humidity, we alternated between field tasks and water, working for an hour and then taking mandatory water and shade breaks. We spent a fair amount of time hosing down the alpacas and sometimes even the crew! Thursday and Friday, the crew was sent home at lunch as it just wasn't safe or smart to work outside those afternoons. Despite the challenges, we did get some things accomplished including finishing the tomato mulching, weeding and pruning the high tunnel tomatoes, cultivating squashes, eggplant and peppers. We also thoroughly enjoyed an hour sitting in the barn stemming gooseberries during Wednesday's surprise storm that dropped the temperatures and gave us a much needed inch of rain. 
The calm after the storm

We received a 2nd inch during Saturdays storm and appreciated that temperature drop even more! Taking advantage of the improved conditions, we spent much of Monday prepping beds and transplanting fall cabbages and New Zealand spinach into the field.


Minnesota Midget melons
All of the residents of the farm have appreciated the moderation in the weather. The tomatoes continue to make slow but steady progress and we will keep sending them out in boxes as they are ready. The mini cantaloupes (Minnesota Midgets) are producing fruit at an amazing rate, the most we've ever seen. They are still a couple of weeks from being ripe, but they are looking wonderful and we can't wait to be able to share them with you. 


Roselle
We are finally able to send out a new crop that we are pretty excited about. It is called Roselle, a member of the hibiscus family and a relative of okra. It produces an edible flower bud in areas with very long growing seasons, but here we are raising it as a tasty summer green that can be used raw or cooked. We were introduced to it by a farming family from Burundi, where it is a common crop. We've learned it is also popular in Thailand and Burma. So this is our veggie adventure for this week. We hope you enjoy it! 


A little detail on your produce this week:


Cucumber: Store unwashed cucumbers in a sealed plastic bag in the vegetable crisper bin for about a week. Keep cucumbers tucked far away from tomatoes, apples, and citrus—these give off ethylene gas that accelerates cucumber deterioration. You can do a lot of fancy things to the skin of a cucumber, but when it is young, fresh (and unwaxed), it really only needs to be thoroughly washed. However, if the skin seems tough or bitter you can remove it; if the seeds are bulky, slice the cucumber lengthwise and scoop them out.

Garlic: still uncured, please store this garlic in the refrigerator in a sealed container or bag. Use in 2-3 weeks.

Eggplant: Eggplant prefers to be kept at about 50° F, which is warmer than most refrigerators and cooler than most kitchen counters. Wrap unwashed eggplant in a towel (not in plastic) to absorb any moisture and keep it in the vegetable bin of your refrigerator. Used within a week, it should still be fresh and mild.  The shape of an eggplant determines how it is best prepared. Slice a straight, narrow eggplant into rounds for grilling or broiling, and cut a rounded, bulbous eggplant into cubes for stews and stir-fries.

Head Lettuce: We prefer to store heads wrapped in a cotton or linen dish towel, then placed in a plastic bag. This helps maintain a little bit of moisture, while keeping the leaves from touching the plastic to extend their "drawer-life".  Wash lettuce just before using. The inner-most leaves of the head are the sweetest, so save those for salad use and take advantage of the bigger, outside leaves for use on sandwiches or wraps.

Herbs (other than basil): Most herbs keep best in a glass of water in the refrigerator, loosely covered with a plastic bag. You can keep them in a glass or base on your kitchen counter for a couple of days if you change the water daily.

Purslane: Considered an invasive weed in many gardens, purslane is a valued green in many parts of the world. The plant is rich in vitamin E, vitamin C and beta carotene, and quite high in protein.  Most noteworthy of all, it is considered a better source of essential omega-3 fatty acids than any other leafy plant.  Enjoy raw or cooked in any recipe calling for greens.   We particularly like it in salads, smoothies, cooked with eggs and as a lettuce replacement in tacos. Store in a paper towel-lined plastic bag in your crisper drawer and use within a week.

Okra: These lovely, dark red, horn-shaped vegetables are a warm weather treat. Extremely cold sensitive, store in their plastic bag in the warmest part of your fridge, or place the plastic bag in a small paper sack and store in the crisper drawer and use within the week. Traditional southerners will cut into rounds, bread in cornmeal and fry, but our favorite version is our dear friend Annie's method, "All I do is rinse off the pods and lay them in a saucepan with a little water in the bottom. Ten to fifteen minutes is all it takes...twenty if the pods are really big and "woody" feeling. I put salt on them and eat as finger food. It reminds me of young sweet corn."

Roselle: Store in a cloth or paper-lined plastic bag in the produce drawer of your refrigerator and use within a week.

Summer Squash/Zucchini: Refrigerate unwashed zucchini and summer squash for up to a week and a half in a perforated plastic bag or in a sealed plastic container lined with a kitchen towel. These do not need to be peeled to use, just slice them up and go!

Tomatoes: always store whole tomatoes at room temperature, out of direct sunlight. Once cut, store in a sealed container in the refrigerator.

A few other details: All of your GREENS will keep best if stored in a cloth or paper-lined plastic bag, with the top folded over and placed in the produce drawer of your refrigerator.  


** NOTE: You will notice over the course of the season that some box contents listed above say "Perhaps one of the following..."  These are items that we can’t harvest in sufficient quantities for the whole CSA to receive at one time.  We do track who gets what and we will do our best to ensure that everyone eventually receives each item.  On some items this may take several weeks, so please be patient.

Is a weekly newsletter not enough for you and you want to read more about our daily adventures or see pictures of the farm?  Follow us on Facebook at Blue Gate Farm and/or share your recipes, experiences and questions with other BGF members at Blue Gate Farm Community.


That’s about it this week, if you have any questions or comments be sure to let us know. 
Best from the farm,
Jill & Sean (and Luci, Indigo & Sky)

Tuesday, July 16, 2019

BGF News - July 16, 2019-Vol. XLII, No.7


In this week’s box:

Basil: Genovese and/or Italian Large Leaf
Cucumbers: Lemon (round, yellow), Marketmore (English-type) or Suyo Long (long, Asian)
Green Top Onions: cipollini
Kale: asst.
Lettuce: Kiribati (light green) & Mirlo (green butterhead)  
Summer Squash: 8 Ball (green,round), Golden Glory (bright yellow zucchini) Patty Pan(scalloped white, green or yellow), Slik Pik (thin, yellow) or Zephyr (green & yellow)

and perhaps one of the following: (please see **NOTE  after "A Little Detail..." below)     
Cherry Tomato Mix
Eggplant: Orient Express (dark purple) and/or Orient Charm( neon lavender)
Okra: Bowling Red (dark red) and Candle Fire (light red)
Snow Peas: Oregon Giant

For those with the Egg option [Full and Half shares]: one dozen free-range eggs (asst. colors)
For those with the Herb option: Thai Basil, orange thyme, chives

Featured Recipes:  ** indicates a BGF favorite 
Parmesan Summer Squash saute ** see recipe below
Baked Onion Tops ** see recipe below

What’s up on the farm?

Precipitation in the past week: 0.00"

The two big news items from the past week are:
#1 The Weather- no rain and increasing temperatures. For us this translates to running the irrigation lines nearly nonstop and to taking lots and lots of water and shade breaks with the crew. As the temps rise even higher in the coming days we may have to resort to shortened or earlier workdays as it won't be safe to work in the field during the heat of the day. We are already looking forward to cooler temperatures to come.

#2 The Garlic Harvest-as of Monday 7/15 the garlic is all harvested and hung in the barn to cure. It wasn't an easy harvest this year as every head had to be dug instead of pulled due to the repeated pounding rains earlier in the season. Luckily, the effort was worth it. I believe it is the best harvest we've ever had of our Music variety for overall head size. The Northern White didn't size up quite as large, but still looks really good. The garlic will hang for about a month until it is fully cured. You will likely see it appear (in it's uncured form) in your boxes again next week.

Jubilee Cherry Tomato Mix
There were a few other things that captured our attention this week, including the appearance of the first ripe cherry tomatoes! These will start appearing in a few boxes this week and will increase in volume quickly over the coming weeks. The slicers are still a few weeks off, but are looking good so far. We got about 1/3 of the field tomatoes mulched this past week and should be able to finish this task in the next couple of days. It's a big job, but the straw mulch helps regulate the soil moisture, suppresses weeds and protects the tomatoes from blight which is caused when soil (and spores) splash up on the leaves. The mulch also helps add organic matter to the soil when we till it in at the end of the season. This all adds up to a worthwhile task, though no one really enjoys the doing of it. We also cultivated all but two of the potato beds and hilled them. The last two beds were a loss with the vast majority of the seed potatoes rotting, so they get tilled down and put to a cover crop. As of today, all of the crops have been cultivated at least once and we are starting the next rotation. The new beans are looking really nice and they are the next on the list to be hoed.
Baby  melon

What's coming? We are starting to see nice fruit set on the melons and winter squash plants. I think baby melons are just about the cutest things in the gardens, though a baby butternut squash is a close second!
A little detail on your produce this week:


Basil hates the cold and will turn black with exposure. Keep long stemmed basil in a glass/vase of water on your counter top (out of direct sunlight). Stems that are too short (trimmings/tops) should be placed in a plastic bag, with a dry paper towel. Then put inside of a paper bag (for insulation) and put in the warmest part of your refrigerator (usually the door) or on the top shelf towards the front.


  Cucumber: Store unwashed cucumbers in a sealed plastic bag in the vegetable crisper bin for about a week. Keep cucumbers tucked far away from tomatoes, apples, and citrus—these give off ethylene gas that accelerates cucumber deterioration. You can do a lot of fancy things to the skin of a cucumber, but when it is young, fresh (and unwaxed), it really only needs to be thoroughly washed. However, if the skin seems tough or bitter you can remove it; if the seeds are bulky, slice the cucumber lengthwise and scoop them out.

Eggplant: Eggplant prefers to be kept at about 50° F, which is warmer than most refrigerators and cooler than most kitchen counters. Wrap unwashed eggplant in a towel (not in plastic) to absorb any moisture and keep it in the vegetable bin of your refrigerator. Used within a week, it should still be fresh and mild.  The shape of an eggplant determines how it is best prepared. Slice a straight, narrow eggplant into rounds for grilling or broiling, and cut a rounded, bulbous eggplant into cubes for stews and stir-fries.

Fennel: Cut off the stalks where they emerge from the bulb. To use the feathery foliage as an herb, place the dry stalks upright in a glass filled with two inches of water, cover the glass loosely with a plastic bag, and store in the refrigerator for up to five days. The unwashed bulb will keep in a plastic bag in the refrigerator for at least a week. To use, remove any damaged spots or layers. Cut the bulb in half lengthwise and check the inner core. If it’s tough, remove it with a paring knife. Fennel should be washed carefully, because dirt can lodge between the layers of the bulb. Chop or mince the leaves.

Green-top onions: As you might note from their name, these are young, freshly pulled, uncured onions. They can be used as you would any onion, the difference is in the storage. Since they don't have a layer of dried skin to protect them, please store in a sealed bag or container in your refrigerator and plan to use within 2 weeks. As long as the greens are still fresh, you can use them like scallions, or try out the baked onion top recipe below!


Head Lettuce: We prefer to store heads wrapped in a cotton or linen dish towel, then placed in a plastic bag. This helps maintain a little bit of moisture, while keeping the leaves from touching the plastic to extend their "drawer-life".  Wash lettuce just before using. The inner-most leaves of the head are the sweetest, so save those for salad use and take advantage of the bigger, outside leaves for use on sandwiches or wraps.

Herbs (other than basil): Most herbs keep best in a glass of water in the refrigerator, loosely covered with a plastic bag. You can keep them in a glass or base on your kitchen counter for a couple of days if you change the water daily.

Okra: These lovely, dark red, horn-shaped vegetables are a warm weather treat. Extremely cold sensitive, store in their plastic bag in the warmest part of your fridge, or place the plastic bag in a small paper sack and store in the crisper drawer and use within the week. Traditional southerners will cut into rounds, bread in cornmeal and fry, but our favorite version is our dear friend Annie's method, "All I do is rinse off the pods and lay them in a saucepan with a little water in the bottom. Ten to fifteen minutes is all it takes...twenty if the pods are really big and "woody" feeling. I put salt on them and eat as finger food. It reminds me of young sweet corn."

Peas are best kept in a plastic bag or glass container in your refrigerator. Use within a week.  They are delicious raw on salads or in stir-fries.

Summer Squash/Zucchini: Refrigerate unwashed zucchini and summer squash for up to a week and a half in a perforated plastic bag or in a sealed plastic container lined with a kitchen towel. These do not need to be peeled to use, just slice them up and go!

A few other details: All of your GREENS will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator.  


** NOTE: You will notice over the course of the season that some box contents listed above say "Perhaps one of the following..."  These are items that we can’t harvest in sufficient quantities for the whole CSA to receive at one time.  We do track who gets what and we will do our best to ensure that everyone eventually receives each item.  On some items this may take several weeks, so please be patient.

Is a weekly newsletter not enough for you and you want to read more about our daily adventures or see pictures of the farm?  Follow us on Facebook at Blue Gate Farm and/or share your recipes, experiences and questions with other BGF members at Blue Gate Farm Community.


That’s about it this week, if you have any questions or comments be sure to let us know. 
Best from the farm,
Jill & Sean (and Luci, Indigo & Sky)

Parmesan Summer Squash Saute


2 tbs butter or olive oil
2-3 cups sliced summer squash (1/4” slices)
1 medium onion or several green onions, chopped
1 clove garlic, minced
3-4 tbs grated Parmesan cheese

Melt butter in sauté pan. Add onion, garlic and summer squash. Brown quickly. Sprinkle parmesan over squash slices and cover until melted. Slide cooked squash out of pan onto a serving plate.


Note: Don’t overcook squash, flavor and texture are best if squash is slightly firm.


Recipe source: Gloria Beebout (Blue Gate Farm mom)

Baked Green Onion Tops
from friends of the farm, Wendy & Roberta
We eat them as appetizers with cheese or use as an ingredient in eggs etc. Super simple and yummy too !!!


Use scissors to slice the tops uniformly  into rings so they cook evenly. Then coat the tops with olive oil. Add salt and pepper. Cook at 350 degrees for 10 - 20 minutes depending on the size and how crispy you want them. Enjoy