CSA for August 16, 2011

Patty Pan Squash

Ground Cherries, aka Cape Gooseberry

It's hard to believe we're half way through August.  Perhaps because we got such a late, slow start to the season that it doesn't feel like we've really been at it for very long.  Yet, the first Friday Night Farmers Market at Shoppers Mall was a full two months ago!  We're hoping the rain forecast for this morning holds off so we can get a good harvest, but we could really use a good rain on the gardens.  What was forecast for last night never happened (again), 90% chance of rain - sure, sure.....

Summer squash is on big time!  Everyone is getting a couple of zucchini in their boxes.  We will have a whole crate of extras for you all to take as much as you'd like.  Here's a recipe for a zucchini pancake we're excited to try!  We've done something similar with spaghetti squash and it was very yummy.  This pancake can be done sweet with syrup, savory with salsa or as a side dish with just some sour cream or Greek yogurt.  Very simple.  Everyone is also getting a couple of Patty Pan or Scallopini, one of our favorite summer squashes.  The Patty Pan's are firmer and denser than zucchini.  When larger, they are awesome for stuffing, then you can serve out a 'slice'.  Here's a southern recipe for a stuffed Patty Pan with rice and spinach.  Or how about a bacon and cheese stuff Patty Pan?  You simply slice the bottom a bit so that the flying saucer-shaped squash sits nice.  Cut out the top, scoop out the inside seed cavity and some meat but leave a good wall.  Farmer Man's favorite stuffing is a can of crab meat and a small block of cream cheese, with a little minced garlic and dill!  Just bake or BBQ until the skin is soft enough to pierce with a fork.  Here's also a great link to sauteed Patty Pan's - some great flavor combinations!  Grated summer squash also can be frozen for the winter.  Many people grate it, squeeze out extra moisture (not really necessary with the Moroccan types, Patty Pans or Papaya Pears) and freeze it in the measured quantity for a recipe like zucchini muffins or zucchini chocolate cake.  If you are canning, how about Sweet and Spicy Zucchini Relish?  Even if you don't can, you could make this recipe in a small batch and keep it refrigerated for at least a few days to 'marry' the flavors before using.

Everyone is getting a bag of beans: a variety of Dragon's Tongue, purple or green.  There wasn't enough of any one kind to give everyone, but if you got green and would rather purple, you can probably trade out at the Farmers Market table.  There was a tiny pick of peas, but if you want to trade for those you had better get there early!

Everyone is getting 'All Red' potatoes today.  This is a rarer variety where the flesh is pink; yes, the inside is pink like the skin.  This is a great dense, meaty potato - excellent mashed potatoes (they're pink, don't forget), excellent for baking or doing in foil packages on the BBQ.  Farmer Man loves doing scalloped potatoes with a layer of the 'All Red', just for fun!  There will be some white and some fingerling on the Farmers Market table, but you really should experience the 'All Red' potato.

First little pick on the ground cherries or Cape gooseberry.  This is an interesting little fruit related to tomatoes, but more closely related to tomatillos.  Inside the papery little husk is a little berry:  pineapple-like when golden, more of a lime kick when the berry is greener.  Just enough for a taste for the Full Shares today, but they are coming along nicely!

So, for the FULL SHARES:  'All Red' potatoes in a 3 lb. bag, two zucchini, two large Patty Pan summer squash, cucumber, tomatoes, bag of beans, garlic, small bag of ground cherries, large bundle of chard, bundle of carrots.

For the PART SHARES:  'All Red' potatoes in a 2 lb bag, two zucchini, two Patty Pan summer squash, cucumber, tomatoes, garlic, beans, small bundle of chard, carrots.