Welcome to Week 13 of the Farm Share!
It's time to customize your share! You have til Tuesday at midnight to do so. Don't forget to return your green bag!
Mini romaine lettuce is back! The peppers are in full swing so take advantage of that. We also have some shallots available to swap into your shares. Beans are done until our last planting is available in a few weeks.
On The Farm
We got lots of planting done this week; turnips, radish, bok choy, salad mix, fennel. We just have kohlrabi and maybe one more planting of lettuce and spring onions to transplant before we start to move all plantings into the greenhouse.
Fall Share - 15 spots left!
This week we have been planning for our fall share. It runs for 6 weeks from November - December and includes salad mix, lettuce, spinach, winter squash, potatoes, carrots, beets, peppers, leeks, fennel, parsnip, celeriac, radish, winter radish, turnip, cabbage, herbs, and more.
Now is a great time to sign up if you've been thinking about it.
Here’s a pic of some of the bounty from last year:
Goodbye, tomatoes
Sadly, part of this planning for fall means removing our tomatoes from the greenhouse to make room for fall production. We will have to remove them in two weeks! Our plan is to take all the green tomatoes off the vine and keep them on tables in our propagation greenhouse to ripen there, so there will still be some available. It is sad though, especially since we’ve had less available this and last week because we believe the rainy cloudy weather has slowed down the ripening process.
Next year, we are thinking of growing some field tomatoes under caterpillar tunnels so we can continue to enjoy tomatoes into the fall. And we will have our bigger greenhouse, which will give us more wiggle room for extending summer hot crops while growing green things well into December.
Goodbye, teens
Dean and Tristan are off to school next week, and we’ll really miss having them around!
Veggie Highlights and Recipes
Right now on the farm, we have an abundance of zucchini and eggplant.
So here is a recipe that I have not tried yet but it looks like a very simple and delicious way to enjoy these veggies:
https://asimplepalate.com/blog/roasted-eggplant-zucchini-lasagna/
We made homemade baba ganoush last week, which was very easy and delicious!
https://www.loveandlemons.com/baba-ganoush/
Or try out this zucchini gratin that was recommended to me by long-time farm share member Donna:
Zucchini Fritters
Vegetable Prep Time: 15 mins
Cook Time: 15 mins
Servings: Serves 4
Source: loveandlemons.com
Ingredients
1 pound zucchini, about 3 medium
2 large eggs
1½ cups chopped scallions, about 1 bunch
3 garlic cloves, grated
2 tablespoons chopped fresh dill
1 tablespoon lemon zest
1 teaspoon sea salt
2¼ cups panko breadcrumbs, divided
3 tablespoons all-purpose flour
Avocado oil, for the pan
Freshly ground black pepper
Tartar Sauce or Creamy Dill Sauce, for serving
Directions
- Grate the zucchini on the large holes of a box grater. Place on a kitchen towel and squeeze out excess moisture.
- In a large bowl, whisk the eggs.
- Add the grated zucchini, scallions, garlic, dill, lemon zest, salt, and several grinds of pepper.
- Add 1½ cups of the panko, sprinkle in the flour, and fold to combine.
- Place the remaining ¾ cup panko in a shallow dish and set aside.
- Preheat a cast-iron skillet to medium heat.
- Use a ¼-cup measuring cup to form the zucchini mixture into 14 to 16 thin patties.
- Place each into the reserved panko and coat well. The mixture might seem loose at this point, but the patties will firm up as they cook.
- Coat the skillet generously with oil. Cook the patties for 2 to 3 minutes on the first side, flip, and cook for 2 to 3 more minutes, or until well browned, working in batches as necessary.
- Transfer to a paper towel-lined plate or baking sheet to drain. Season to taste and serve with the sauce.
We hope you enjoy your veggies! Please don't hesitate to email at mulberrymoonfarm@gmail.com or text me at 519-719-7253 with any feedback or questions at any time. :)
Your farmer,
Kim
