Week #14 (8/23 & 26)

This week your basket contains: zucchini, cucumbers, carrots, onions, parsley, sweet peppers, beans, lettuce (full shares), cherry tomatoes (half shares),TROMBONCINO SQUASH, andtomatoes.

BLACKBERRIES are ready for harvest!  As we do every year, we welcome you to come out to the farm to pick (free of charge) as many as you like.  As you may have noticed, we have a LOT of blackberry brambles on the farm that are away from roads and other potential sources of contamination where you can pick to your heart’s content.  If you have been here before, feel free to come out and head to your favorite patch.  If it would be your first time picking (or visiting) the farm, please email us to arrange a time so we know we are available to orient you to the farm.

HOT PEPPERS are a “by request only” item.  If you have asked for them in past years, you will have some in your parsley/lettuce bag today.  If you didn’t get any, but would like to, just email us and we will add you to the list.

TROMBONCINO SQUASH are going crazy (in a good way)!  The recipe below is a great way to use these funky veggies.


1 pound tricolor rotini olive oil 1 Tromboncino Squash 1 pound italian sausage 1 handfull  greens 1 handfull Parmesan cheese 1/2 handful Feta Cheese 1/2 handful Mozarella

Set a large pot of water over high heat to start it boiling. Meanwhile, chop the neck of the tromboncino squash into cubes about the same size as your pasta. Heat a very large skillet over medium-high heat, with a drizzle or two of olive oil in it. Add the tromboncino, and cook until it just begins to soften, stirring frequently. Meanwhile, cook the pasta once the water boils. Add the sausage to the squash skillet. If using bulk sausage rather than links (I usually do), move the squash away from one side, so you can make sure the sausage makes good contact with the bottom of the pan so it can brown nicely. Keep stirring the squash, but avoid breaking the sausage up too much. Flip it to make sure it cooks. Meanwhile, cut thick stems out of the greens, and chop them into approximately 1″ lengths. Shortly before the sausage is finished, add the greens so they can cook down a bit, and turn bright green. When the pasta is finished, drain it. Stir in the contents of the skillet, as well as the cheeses. Serve hot immediately, and/or eat the leftovers cold.

You may be feeling like there are a LOT of cucumbers.  In addition to the quick pickle recipe we gave earlier, the recipe below is a go-to way to use a bunch of cucumbers in a very tasty way.


WHAT TO DO WITH ALL THOSE CUCUMBERS?  Make tzadziki, of course!  Simply grate whole cucumbers, lightly salt and set aside for 20  minutes.  Drain off the liquid that accumulates, squeeze in a few cloves of garlic and stir in some yogurt and/or sour cream (we find it best to use a 50/50 mix).   Generally, you want to use equal volumes of cucumber and dairy product. Serve with toasted pita bread or crackers.

Another summer staple is ratatouille.  This is the best version we’ve had.


1 cup chopped onion

4 cloves garlic, chopped

2 cups chopped zucchini

¼ cup olive oil

2 Tbs Balsamic vinegar

Basil pesto

1 cup diced tomatoes




¼- ½ cup grated Parmesan cheese

In a large sauté pan heat the oil and cook the garlic and onion until the onions are translucent.  Add the zucchini, oregano, tomatoes and season with salt and pepper.  Cook until zucchini is tender.  Add basil and Balsamic vinegar.  Stir in Parmesan cheese and serve.