I first want to send a little shout-out to a new reader, Nazneen. She was nice enough to mention one of my blog posts in her blog Coffee and Crumpets. Her blog post is about visiting her local farmer's market and shared the lovely vegetables that she purchased and her intentions for them. Take a look!
Speaking of Farmer's Markets, I am back with photos of the CSA shares from Hazelfield Farm and Smaller Footprint.
Above: left to right
Garlic, summer squash (zephyr and zucchini), sweet peppers, new potatoes, green beans, onions, basil, beets, cabbage, kale, carrots, lettuce-phew!
Smaller Footprint: leaf lettuce, green beans, broccoli, zucchini, kohlrabi, kale, swiss chard-not shown: wild blackberries, a couple tomatoes and eggs
Of course the lettuce is devoted to salads. I also added some chopped carrots, onions and kohlrabi to the salads. Kohlrabi is in the cabbage family. It has a mild taste but is crunchy and fresh tasting in a salad.
During our cooking extravaganza we have the day before Isaac goes back to the farm, I kind of made something up that turned out pretty good. I found a recipe online, but I couldn't find it when it was time to cook, so I tried to go from memory.
Mashed Potato and Zucchini Cakes
You will need to make a batch of mashed potatoes. Make them however you usually like to. We just boil potatoes, skin on, until tender, then drain. I throw in a lot of butter, sour cream and half and half and mash it all up with the potatoes. Salt and pepper to taste. I made about 2-3 cups worth.
As the potatoes are cooling, grate two medium sized zucchini on the large holes of a box grater. Either wrap them in a clean towel, or place in a fine mesh strainer and squeeze out as much water as you can. Once you do this, add to the potatoes and mix. Add one or two eggs, depending on the size you have, I used one duck egg. Mash to all together so the egg is combined. This will hold the cake together better as they cook. Add salt and pepper and any herbs you like. We used lemon thyme.
On a large plate, place breadcrumbs and grated Parmesan cheese. Form the potato mixture into approximately 2" wide patties and dredge in the breadcrumbs on both sides.
In a large skillet heat about 1" of oil in the pan. When the oil is hot, fry the patties until golden brown on both sides. Remove from pan, drain on paper towels and sprinkle with salt.
I am thinking about making sauerkraut with the cabbages that are accumulating in the refrigerator. I need to find a large crock to do so. If I do, I certainly will report back!
The garden is doing relatively well. We mulched and weeded quite a bit last week, but there is always more to do.
Right: The large garden is doing well. The giant green in the back are Jerusalem Artichokes. They will bloom a pretty yellow sunflower-like bloom very soon. We need to dig up a lot of them as they spread quickly.
A portion of the front part of the largest raised bed. Clary Sage blooms flank chamomile (German and Roman), California Poppies (see other photo), white poppies and amaranth (not yet blooming)
One of our Elderberries is blooming, we didn't expect any blooms this year as they are new transplants, so this is exciting!
Some peas have escaped the jaws of the rabbits that hope about in the garden frequently.
Zucchini is coming in! If I knew what I was doing, I would stuff those blooms. Maybe someday...
I added some more photos to our Flickr page. Take a look!
