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What's In The Box Tips and Recipes Drop-off Points Calendar

It's a hot one today! And very dry. We've been irrigating constantly to keep things green in the garden. We are happy to have Vannesa home from her FFA trip. Her help has brought us to the point of being a bit more caught up on the farm. The first session of extracting honey went well and the quality of the honey is excellent. The harvest season is upon us! Just a note that the informational articles and recipes on specific produce items that have been in the newsletters will be permanently posted on the website. They will appear in the Newsletter and Article Archives section. It is a slow process of getting them posted but they will then be available for future reference. These recipes are just some samples of what can be done with the items. They have not all been tried by us so use them as a guideline for your cooking. Please provide feedback on how they worked and we would love to print any others you might have tried.

Your Gardeners,

Annie, Mark, Vannesa, and Teresa

Herbs:

• Chives
• Parsley

Veggies:

• Beets
• Onions
• leeks
• Cucumbers
• Red loose leaf lettuce
• Zucchini Squash
• Patty Pan Squash
• Cabbage (We have partial heads available for making sauerkraut. Just let us know if you'd like them)
• Green Peppers
• Red Potatoes
• Broccoli
• Carrots
• Green Beans
• Sweet Corn (from Ben Lapp's farm) (additional available for $3.00/doz.)
• Egg Plant

Remember to let us know if you are going to be on vacation or for some reason want to shift your box from one week to another. We may also be able to make special arrangements to drop off your box on another day. Just call, e-mail or use the little post card in your pouch to let us know.

We will be continuing to have specialty items available for purchase at delivery time. You won't have to order ahead. Just ask for any of the following items when you get your share box. Plans are underway to expand the offerings of specialty items to include items like bulk organic flour!

Natures Bakery granola in 1# bags: We will have Granola for next delivery

Ranum's 1887 Brand Honey: (Discounted for members)

• 12 oz honey bears - $2.75
• 16 oz squeeze - $3.75 (Temporarily out of stock)
• 2 lb Queeline jar - $6.50 (Temporarily out of stock)

Eggs: $1.00 per dozen (price for non-members $1.50)

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Patty pan squash, sometimes referred to as scalloped or white squash, is a summer squash notable for its small size, round and shallow shape, and scalloped edges. Patty pans come in yellow, green, and white varieties and resemble a flying saucer.

Nutrition Facts

Patty pan is a good source of magnesium, niacin, and vitamins A and C. One cup contains approximately 20 to 30 calories and no fat.

Patty pan squash, like other summer squash varieties is very fragile and should be handled with care as small punctures will lead to decay. Select patty pans between 2 and 4 inches in diameter as this size is most tender.

Pattypans should be stored unwashed in a plastic bag in the refrigerator crisper and will keep for about 3 days. While they can be frozen, this makes the flesh much softer. To freeze, blanch slices of summer squash for two minutes and freeze.

Patty pans are simple to prepare and may be cooked whole or sliced and sauteed with other vegetables. To prepare, simply wash well. They are best steamed, or when very small can be sautéed in butter. To steam, place patty pans in a steamer basket over an inch of boiling water and steam until fork-tender or about 5 minutes. You can then toss with butter, Parmesan cheese, salt and pepper.

Ingredients:

• 6 patty pan squash, stem and blossom removed
• 6 slices bacon
• 1/2 cup diced onion
• 1 1/2 cups soft bread crumbs
• 1/4 cup freshly grated Parmesan cheese
• salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
4. Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
5. Bake for 15 minutes in the preheated oven, or until squash are heated through.

Serving Size : 4

1 large squash, scallop sliced 1/4″ thick

8 ounces spaghetti sauce

8 ounces cottage cheese, lowfat

1/2 cup shredded mozzarella cheese

1/2 cup shredded parmesan cheese

1 tablespoon salt

Slice patty pan or scalloped squash 1/4 inch thick. Lightly salt to reduce water in squash at least an hour a head of making this dish, then drain. Spray 1 1/2 qt. square baking dish lightly with Pam-type spray. Layer sliced squash in baking dish. Spoon spaghetti sauce on top of the squash. Top with cottage cheese, sprinkle of mozzarella & parmesan cheese. Repeat 2 more times ending with cheeses. Bake at 350F for 1 hour.

Eggplant is a big favorite in many areas of the South. Thomas Jefferson experimented with many varieties of plants in his Virginia garden and is credited with the introduction of eggplant to North America. It origin is in Asia.

Eggplants have a small amount of nutrients. They are naturally low in calories and unpeeled, they provide some fiber. There is also some folate and potassium.

(1 cup cooked, cubed )

Calories 27.7
Protein .82 gram
Carbohydrates 6.57 grams
Dietary Fiber 2.48 grams
Phosphorus 21.78 mg
Potassium 245.52 mg
Folate 14.26 mcg

When choosing eggplant, look for heavy, firm fruit with unblemished skin. To test, hold the eggplant in your palm and gently press it with your thumb. If the flesh presses in but bounces back, it is ready to use. If the flesh is hard and does not give, the eggplant is immature. If the thumb indentation remains, the eggplant to over mature and may be completely brown inside and bitter with large tough seeds.

Eggplants do not like cool temperatures so they do not store well. You can however store an eggplant in a perforated plastic bag in the refrigerator for a few days.

Cooked eggplant soaks up a lot of oil. As the air rushes out of the cells oil rushes in to take it place. Many cooks insist on salting and pressing (or just draining) the air and water out before cooking. Getting rid of the air means it will absorb less oil during cooking. Salting also reduces the water content which reduces the amount of water leeched out into the dish. If you salt prior to cooking, rinse and pat dry to prevent excessive salt in the end product. Adjust the seasoning in the recipe to compensate for the salt remaining on the eggplant.

Then there is the issue of whether or not to peel the eggplant. Peeling should depend on how the eggplant is used in the recipe. If you never peel, selection becomes extremely important. Young tender eggplant is a must as older tough skin takes longer to cook and by then the flesh is overcooked.

Eggplant can be baked, grilled, steamed, or sauteed. It is versatile and works well with tomatoes, onions, garlic and cheese. The only way eggplant is unacceptable is raw.

Eggplant is not suitable for drying or canning. Freezing is the best method for home preservation.

To Freeze: Harvest before seeds become mature and when color is uniformly dark.

1. Wash, peel if desired, and slice 1/3-inch thick. Prepare quickly, enough eggplant for one blanching at a time.
2. Water blanch, covered for 4 minutes in one gallon boiling water containing 1/2 cup lemon juice (fresh or bottled).
3. Cool, drain and package, leaving 1/2-inch head space. Seal in zip closure freezer bags and seal and freeze.
4. For frying -- Pack the drained slices with a freezer wrap between slices. Seal and freeze.

This recipe is good chilled as a summer appetizer or side dish.

3 pounds small Oriental-type eggplants (4-6 ounces)
3 teaspoons salt
2 teaspoons finely chopped garlic
1/2 cup olive oil
1/3 cup sherry or red wine vinegar
Freshly ground black pepper
1/2 cup fresh basil leaves, cut into shreds

1. Wash eggplant, remove caps and cut into quarters or cut in half. Sprinkle with salt and let drain for 30 minutes. Rinse and pat dry with paper towels.
2. Spread pieces in a single layer on a baking sheet, cut sides up.
3. Mix garlic and oil, and drizzle over eggplants. Bake 30 minutes until the eggplants are brown and tender. Cool slightly.
4. Rinse basil leaves. Stack leaves and roll into a scroll. Cut across into thin shreds. Set aside.
5. Place the eggplants in a large bowl and drizzle with vinegar, add basil shreds and toss. Serves 4 to 6 .

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Day of the week: This has changed! Wednesday Time: 4:30 - 5:00 PM Place: Festival Park (by Casey's). We will be delivering to all in town members from 5:00 PM to 6:00 PM.

Day of the week: Friday Time: 4:00 PM Place: Home delivery for one member

Day of the week: Friday Time: 4:30 PM Place: Home delivery for one member

 Mineral Point

Day of the week: Saturday Time: 8:30 - 11:30 AM Place: Water Tower Park

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 Week of Monday, July 30, 2007 - "Normal delivery" week for all 1/2 share customers

Week of Monday, August 6, 2007 - Off week for all 1/2 share customers

Week of Monday, August 13, 2007 - "Normal delivery" week for all 1/2 share customers

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