Last week when I was harvesting fennel, I came across two anise swallowtail butterfly caterpillars. They love to feed on fennel, as well as carrots and parsley. I find them every year in my garden, and I am glad to share some leaves with the hungry fellows. This reminded me of a conversation that your farmers had a few weeks ago while we were packing CSA shares. Did you know that plants with bug holes are actually healthier than perfect plants? This has been discussed by organic farmers in the past, but a group of scientists at Texas A&M recently published a study proving the theory. As it turns out, when a bug chews on a plant, the plant increases antioxidants in its leaves and fruit. So while we try to give you the best produce that we can, we aren't concerned about a few bug holes here and there. We would rather eat not-so-perfect veggies than spray chemicals on them. You can read about the study here, or if you are interested in the scientific details, here is the entire study.
Sadly, strawberry season is already coming to an end. But zucchini is here! I was at Chester Detweiler's farm the other day getting some strawberries to put in my freezer, and he had just picked the first four zucchini from his field. I scored all four of them, sauteeing two with garlic scapes and mushrooms for dinner that night. I grate and freeze oodles of zucchini when it's in season and add it to smoothies throughout the year in place of ice to pack more veggies into my diet. But during the summer, my whole family loves this recipe, even those who usually turn up their noses at zucchini: https://dinnerthendessert.com/panda-express-zucchini-mushroom-chicken/. Because of food allergies, I sub arrowroot powder for the cornstarch and coconut aminos for the soy sauce. Plus with minor modification to the recipe I often use precooked meat when I have leftovers from a roasted chicken.
This week we have Country French Levain Bread from Going with the Grain Bakery as a featured add-on to your share. This bread has some tang, but it is not a very 'sour' dough. This is an everyday creamy white bread with a full, tangy flavor and nice crust. Keeps well for many days due to the levain culture.
Have you checked out our Webstore yet? We just got fresh goat cheese, drinkable yogurt and goat milk (including chocolate!) from Cherish Creamery. And we have lots of local meat over there, too. Plan ahead for your Independence Day cookout! Check it out at www.nwpagrowers.com.
On behalf of your farmers,
Amy
