We hope your 4th of July week was all you hoped it would be and you are ready to celebrate the rest of the summer with fresh produce and the many fabulous products you will find at your local farmer's market.

Many of you have taken home one of our "drought happy" succulents for your patio and I though I would feature "MoM" in this newsletter. She has given us many, many babies over that last decade (we will have more at the market this week) and I am sure her grandchildren will continue to to be passed along. Details on the care of these wonderful succulents are below.

We are awash in squash! Below is a new recipie that we hope you will use with our fresh yellow squash and one of our 5 varieties of garlic. For more information on our fresh garlic varieties, click here. We sold about 3/4's of our crop last week, so don't wait to add a few cloves to your cupboard. They will store well and be ready to add to that fresh salsa that makes summer, well, summer!

Dancing for rain,

Mary

Grilled Pizza with Yellow Squash, Mozzarella, and Lemon Thyme

1 garlic clove, chopped
3 tablespoons extra-virgin olive oil
1 medium yellow squash
2 balls of pizza dough, rolled out and chilled (available ready-made in dairy dept. or handmade)

In a small bowl stir together garlic and oil and let stand 15 minutes.

With a mandoline or other manual slicer, slice squash crosswise into 1/16-inch thick rounds, transferring to plate.

Remove plastic wrap from 2 pieces of rolled-out-pizza dough (if grill is not large, work with 1 piece at a time, keeping remaining piece chilled) and lightly brush dough with some garlic oil. Trying not to stretch dough, carefully transfer it, oiled side down, with your hands to rack of grill. (If it's a very hot day, the dough may get too soft to transfer easily; if so, pop it into the freezer until firm again, about 15 minutes.) Lightly brush top with some garlic oil.

When grilling pizzas, rotate them if 1 side of grill is hotter than the other. Grill crusts, covered, until undersides are golden brown on bottom, about 4 minutes. Flip crusts over with 2 metal spatulas and top each crust with half of cheeses, squash, and thyme. Lightly brush pizzas with some garlic oil and grill, covered, about 5 minutes, or until undersides are golden brown and cheeses are melted.

Garnish pizzas with thyme sprigs and cut into wedges.

Adapted from Gourment, July 1996

Sedum/Graptopetalum

The Sedum x Graptopetalum hybrid displays a fascinating color range.

At any time it shows 3 distinct colors in its foliage which also change throughout the seasons. The frosted leaves vary from yellow, orange, green, brown, and blue. It is suited for succulent displays, pots or rock gardens.

Grows as a spreading clump with offsets and forms many rosettes approximately 4-5" high. Prefers full sun to part shade, well drained soil and occasional watering in summer. Very hardy and fast growing. Propagates by offsets, cuttings and leaf cuttings

Sincerely,

Mary Roberts
Windcrest Farm

You miss 100 percent of all the shots you never take.

-Wayne Gretzky