Week 8

After all that heat, everything and everybody appreciated a cool drink.  A perfectly timed respite saved me time with the sprinklers and let me spend time on sowing all of the crops that will be ready come fall.  Fall!  We still have much summer heat to get through...

Tomatoes are juusssstttt beginning to ripen.  Should see them in the share next week, I hope, certainly within two weeks.

In the meantime, in this week's share:

1.  3/4 lb of beans--check out this delicious cold bean salad recipe--perfect for hot nights: make it in the morning, keep it in the fridge until dinner!  French string bean salad  We've had it many nights since the beans started coming in.

2.  2 cucumbers or 2 zucchini (the round varieties are very nice!) or 1 monster zucchini (perfect for grilling or for this recipe:

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
... 1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

3.  Big bunch of parsley: Parsley Pesto!

4.  2 heads of lettuce!!!  I love these Australian varieties and will miss them as we progress back to cooler season heads.

5.  Spring Onions--I'd call them scallions at this point--use all the green!!!

6.  4 ears of very nice corn from the Fingerlakes region!

7.  Pint of juicy plums or 4 peaches.

We'll also have chard, micro greens, cabbage, Flamingo sweet peppers and nicely hot jalapeños, basil and chives; Polenta is back in from Cayuga Pure Organics.

See you tomorrow!