week 5

Cooking in Season

week 5

First things first –
Cook out this Sunday, July 19th from 1 – 5pm

This Sunday we are grilling straight out of the gardens. Stop by as we showcase local foods made by local people for our potluck style cook out. We will even have some local beer to sample and possibly some local beef as well. It’s a free day and all members are welcome to invite anyone to come out for a laid back day of fun here at the Park. (swim at your own risk)

Anyway, just a reminder – we reuse the baskets so please return them.

For the most part, planting is finished for the season. I just got a hundred tomato plants in gallon pots donated to us and they are already in the ground and happily adjusting to non-pot bound life. I only have a couple more flats of cabbage and some random flowers to put in the ground and that’s it.
This is the part of the season where things feel like they are coasting. The baskets just keep morphing in all shapes and colors as you will notice some different colors of beans. Not one to be bound by the traditional green bean, we have some purple and yellow beans along with some dragon tongue heirloom types. All of them can be cooked like green beans as long as we are picking them small. We might have some shelling beans coming soon, but those really took a hit from the varmints this year.

This is probably the last week for zucchini as the squash bugs are carrying our plants to heaven as we speak. Here is a recipe submitted by our CSA member Linda Hartman for how to use and freeze the last of this years bountiful harvest.

Zucchini Bread
3 eggs
1 cup of vegetable oil or you can use apple sauce
2 cups of sugar if you use apple sauce you can reduce the amount of
sugar by at least half.
2 cups of grated zucchini (just wash and grate don't peel or seed!)
2 tsp vanilla
3 cups of flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 cup chopped walnuts
Beat eggs and add sugar and oil. Then add grated zucchini and nuts to
egg mixture.
combine dry ingredients then add to eggs & zucchini
pour into two un greased bread pans
bake at 325 for an hour or an hour and 15 mins
allow to cool on a rack and remove from pans when cool enough to handle
This bread freezes very well and makes a yummy breakfast treat

~Janeé
p.s. all recipe submissions are welcome. Just email me! janeehouston@gmail.com