News from the Farm, July 11, 2000

We are now entering the summer season. Gone are the cool weather crops such as peas, and we eagerly anticipate the first big wave of beans.
This is an exciting and frustrating time. Exciting because we can't wait to eat our first beans, saute our first eggplant. Frustrating because things come on slowly and we don't have quite enough of these items yet to fill all the boxes.
I often exhort Emmet, my five year old, to be patient. I need to take my own advice this time of the year, "Good things come to those who wait."

What else is new on the farm? This year we feel very fortunate to have a great crew of people working here. In the past we've struggled to find folks willing to come out and slave in the hot sun for 10 hours a day.
For whatever reason, now we get a new call almost every week from someone just desperate to work on an organic vegetable farm! Go figure. Maybe it's the strange weather patterns going to people's heads.
Actually, though, I think we can attribute much of our current appeal to being more organized than ever before. I've said it already: Rhys and Jack do a great job dividing tasks so they can plan the daily routine.

One final note that made me smile this week. Emmet cleaned his room on Sunday. He's an earnest fellow who takes work very seriously. Putting away blocks demands attention to detail and strategic planning. Usually Emmet is frowning in concentration as he plans his moves. I was surprised on Sunday then, when he spontaneously burst into song, using two blocks as percussion instruments.
"Farmers take care of the Eaaaaarttth," BANG BANG BANG. "Farmers take care of the Eaaaarth." BANG BANG BANG. "Farmers take care of the Eaaaarth," BANG BANG BANG, he sang, at the top of his lungs and 100% out of tune. It's a good thing we're not taking care of the choir!

This Week's Vegetables
Potatoes: This variety is called Yukon Gold. Store these in the fridge in a plastic bag. Because they are not cured they should be treated like the fresh vegetables they are.

Summer Squash: This week you have a choice between yellow squash, regular zucchini, or round zucchini. Yellow squash and zucchini are not fully interchangeable. Yellow squash has a milder flavor than its cousin. It is an excellent ingredient in stir-fries. You can also add it to salads. Try it in the marinated squash recipe below.
Zucchini chocolate cake is one of my favorites. This cake is very moist and very appropriate for chocolate lovers born in the heart of summer. Make it for your kids as a sneaky way to stuff them full of vitamins. See if they can guess what vegetable you put in their dessert.

Recipes
Marinated Zucchini
About I pound zucchini
2 tablespoons olive oil
Garlic whistles, minced
Basil from box, chopped
1 tablespoon red wine vinegar
Salt to taste

Wash and dry zucchini and cut diagonally into long, oval-shaped 1/3 inch-thick slices.
In large skillet, heat just enough oil to coat bottom of the skillet. Quickly fry the zucchini in a couple of batches (adding more oil if necessary) until golden-speckled on both sides and tender in the center. Drain on paper towels.
Lower heat and saute garlic whistles until tender.
Arrange zucchini in bowl and sprinkle with basil, vinegar, salt and garlic. Cover and serve at room temperature.