Sweet, juicy raspberries ripening in the sun.

Last week we finished the pea harvest. We then mowed down the fields to finely chop all of the pea vines and the rogue weeds that had grown up to be five feet tall. "Get 'em before they produce seed" has always been my mantra about weeds. We then plowed the field, flipping over the top ten inches of soil. The pea and weed plants will rot down to make the soil richer for the transplants we just put into the soft soil above. The broccoli, cabbage, cauliflower, and romanesco transplants that we seeded in the greenhouse a month ago are now all nicely spaced in what was once the pea patch. If it weren't for the well that we had drilled last November, there would not have been enough water to keep all the transplants happy as the farm pond is almost dried up. Although the warm and dry winter and spring has brought us an early abundance of many crops - the downside of a lower-than-normal groundwater table is beginning to show its ugly face. If we had not worked so much on our irrigation systems over the past year, we would already be up the creek :). Yet, we are still able to keep water flowing onto the crops and the harvest remains abundant.

We have been watering the corn (water hog!), and the corn that we transplanted in April should provide a few ears this week, if it matures as I expect it to. Once the corn that we seeded directly into the field is ready, we should have an abundance.

The fruit share will begin this week - a whole two weeks ahead of schedule. With these two extra weeks, this year's may be the most abundant ever. This first week of the fruit share will be Berry Good!

Farmer Dave 

• 3 large zucchini (or substitute kousa or summer squash)
• 3 garlic scapes, chopped
• 1 onion, chopped
• 3 tablespoons butter or olive oil 
• 1 large or 2 small potatoes, chopped
• 3 carrots, chopped
• 1 quart chicken stock or vegetable stock 
• fresh dill or basil, to taste
• salt and white pepper, to taste
• lemon juice and/or zest, to taste (optional)

Directions:

In a large stockpot, heat butter or olive oil over medium heat. Saute garlic scapes, onion, and carrots until onions are translucent. Add zucchini and cook for 5 more minutes, stirring occasionally.  

Add chicken stock, potatoes, and salt and white pepper to taste. Cook until potatoes are tender. Puree using an immersion blender until smooth (or allow the soup to cool slightly, and puree in batches in a blender). Adjust seasonings and add fresh herbs to taste, and lemon juice/zest (if using). Serve hot or chilled.

Zucchini Bread

Adapted by Ginger from Allrecipes.com 

Ginger says this recipe doubles really well. She likes to make muffins as well as loaves. The muffins and loaves both freeze well, too!

To learn more about the program, click here.

Thank you all for helping us keep this program going in 2012!