Dear Members,
It’s been a pretty busy week around the farm as we are entering our peak harvest season. I’m sure you’ve all noticed that the boxes are practically overflowing with a wide variety of delicious produce. The fields are bursting with ripe vegetables, and it’s all we can do to keep up with the ripening yield. We had a bit of excitement last week as we added many more beehives to the farm to address the pollination issues we’ve been experiencing. We’ll need the continued support of the bees to help usher in the additional squash and zucchini we’ve planted as well as the watermelon and cantaloupe. We are considering adding honey to our list of offerings, but it may take a few seasons before we can make this happen.
We’re getting more and more excited about Farm Day! Please don’t forget to RSVP via the link below, and let us know if you can make it. Farm Day will take place on Saturday, June 12th from 11:30 AM to 3:30 PM at our farm. Our lunch for the day will be pot luck style: we’ll be cooking up some delicious food on our huge grill, and we hope that many of you will come armed with a side dish (and your recipe) that all can enjoy. We’ll compile the recipes from the side dishes and provide to everyone during the season. We’ll also have some great live music and, of course, a tour of our farm and packing facilities. This is a great opportunity to see where all your vegetables are being grown and an even better opportunity to meet the rest of your farm family!
We will need a pretty accurate number of attendees for farm day, so please click on this link, and let us know if you will be able to make it. Please feel free to bring friends if they are interested in learning more about our CSA. Once we know you’re coming, we’ll send out another email to organize the potluck end. We just can’t wait to meet you all!
As you know, your pick-up day is tomorrow, Monday, May 24th. Our harvest this week includes kale, mustard greens, lettuces, cabbage, beets, spinach, swiss chard, strawberries, new Pinckney sweet onions, and the moment we’ve all been waiting for…yellow squash and zucchini! Please remember that box contents may vary according to share size and availability.
I believe we have finally gotten swap boxes in most of our drop sites. We hope this has been a beneficial addition to our program. If you have any suggestions for how we might improve the swap box program, please let us know!
Thanks for your continued support! We are really getting into the best part of our season, and we hope you’re enjoying everything as much as we are.
Regards,
Jody
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Yellow Squash Casserole
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4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
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3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
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| 1. | Preheat oven to 400 degrees F (200 degrees C). |
| 2. | Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl. |
| 3. | In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. |
| 4. | Bake in preheated oven for 25 minutes, or until lightly browned. |
