The Harvest PatchFarm Fresh : Family Grown : Community Suported Agriculture

• Green Beans
• Field Greens
• Onions
• Lebanese squash
• Zucchini (perfect for making the bonus item muffins)
• Hungarian wax peppers (perfect for stuffing with cheeses and baking)
• Green Bell Peppers ( also perfect for stuffing ) try them with ground meat and seasonings
• Cut Sage
• Cucumbers
• Tomatillos

For Thursdays bonus item :

To Do:

 Preheat the oven to 350°F. In a large bowl, mix together the sugar, eggs, and vanilla.

Mix in the grated zucchini and then the melted butter.

Sprinkle baking soda and salt over the mixture and mix in.

Add the flour, a third at a time.

Sprinkle in the cinnamon, nutmeg, allspice and mix.

Fold in the nuts.

Next spoon into mini muffin pans with liners

Bake for 8-11 minutes until a toothpick comes out clean

Makes 36 big muffins, or about 70 mini muffins

• Green Beans
• Bell Peppers
• Cut Basil
• Hungarian Wax Peppers
• Zucchini
• Yellow Summer Squash
• Kohlrabi
• Field Greens
• Lemon Thyme
• Onions

Check out this great recpie from:
Skinnytaste.com ( I altered it a little bit)

Great use for all of the zucchini

Servings: 8 • Size: 1 boat • Old Points: 3 pts • Points+: 4 pts
Calories: 153 • Fat: 7 g • Protein: 12.8 g • Carb: 9 g • Fiber: 2 g • Sugar: 2 g
Sodium: 372 mg

Ingredients:

• 1 1/4 cups Tomato Sauce
• 4 medium zucchini
• 1 tsp oil
• 1/2 small onion, finely diced
• 3 cloves garlic, crushed
• 1  diced Bell pepper, or Hungarian Wax pepper
• 14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
• 1/2 cup part skim shredded mozzarella
• 8 tsp grated Parmesan cheese

Directions:

Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.

In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.

Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

• You will Need:
• 2 yellow squash
• 1 zucchini
• 1 small onion
• a jar of tomatoes
• feta cheese
• cheddar cheese
• salt
• pepper
• paprika

Start by slicing the squash and zucchini, and then a layered them into the dish in a pattern…

Then dump  a jar of tomatoes over the top, and slice the onion to layer on top of that…add cheese on top, sprinkle salt, pepper, paprika…

Bake at 350 for about 30 minutes… you want all the cheese to be melted and delicious and look like this…

Delicious!!!

• Yellow Summer Squash
• Zucchini
• Mixed Field Greens
• Kohlrabi
• Hungarian Wax Peppers
• Planted Pot of Globe Basil
• Baby Onions
• Cut Sage
• Blueberries/Raspberries

I made the annual trip down to the basemen canning shelf yesterday… It is full of empty Ball jars, that are just waiting to be filled with the bounties of this years harvest… and the first canning project of the year was blueberry jam… As I dug out the jelly jars, and rims, and my boxes of pectin I became overwhelmed by the prospect of  all the canning fun to be had…
 BLUEBERRY JAM

• 4 1/2 cups of crushed blueberries with their juice
• 1 package of pectin, or 1/3 cup of Dutch Gel, if you buy in bulk like I do… check out the Marilla Country Store for a big bag, that will make about 6 or 7 batches..
• 5 cups of sugar

1.  Prep all of the jars and lids and rims on the stove, which means add them to a sauce pan with an inch or so of water in the bottom so they can boil out all of the germ
2. Crush one cup of berries at a time, and then re-measure them into the stock pot, it is about 6 cups of uncrushed berries to make 4 1/2 cups of crushed berries
3. Add the pectin to the berries and make sure to stir so that it is all dissolved in the fruit
4. Measure of the sugar into a mixing bowl and set right next to the stove
5. Put the berries on the stove and heat until they are boiling
6. Next add all of the sugar at one time, and mix like crazy
7. mix until everything comes to a rolling boil, that when you stir you cannot stir down
8. Now watch the clock and stir at a rolling boil for 60 second
9. Remove from the heat, and then using a canning funnel add the jam to your jars leaving some heard space, put the rim on and then tighten the lid around it, I always turn my jars upside down and then let sit for about 30 minutes, and when you turn them over all of the lids will pop down and seal
10. Hear you come PB and blueberry Jam sandwiches!!!

The finished product… I made 7 eight oz jars… and 2 four oz. and another half full jar for the fridge so we can eat some right away!!!

The First 2 CSA members to leave a comment on this post, will get one of these little jams as a bonus bonus item in their first CSA Bag on Thursday!!!

   May you all enjoy a beautiful summer 4th of July….

   The plants do not take a day off for the holiday,

     and with no rain yet,   

    still needed a drink today….

   Only one more week to the first CSA delivery of the year!!!