Week 13

WEEK 13!!! That means 2 more weeks of produce for full shares and if you have a half share... this week or next week will be your last! (CSA share for this season.) We hope you enjoy eating your produce as much as we enjoy harvesting it! WEDNESDAY, SEPTEMBER 22 is our last pick-up for our SUMMER 2010 CSA but we will have a booth at the 100-Mile Market through the end of October. See you there!
WE ARE NOW OFFERING FALL SHARES 2010: We are excited to offer a limited number of 2010 Fall Shares. Sign up for 4 additional weeks of fall produce in October for $80. First come first serve.

FARM NEWS: We are so thankful to be immersed in such a loving and passionate community. Last Sunday we had a fun community gathering and work day at Heron Homestead to pull invasive weeds and prepare for fall. We saved a few pine trees on our northern property line from the fast moving invasive plant (appears to be wild yam,) and cleared out the bothersome and allergen producing ragweed. With the help of new friends and old, we planted more radish, turnip greens, arugula, and lettuce. Thanks for all who came out to work on the farm. We hope you come back again soon. In the meantime, Aliisa, happy to be home, has been waking up extra early to harvest kale! Johanna, her mom and her dog Loki have helped to weed and clean up some neglected garden beds. Erik's been seeding cilantro and arugula for a fall harvest. He has also been preparing old beds and seeding cover crops in order to give back to the soil all the love it has given us. Amolia (now more than 7 mo. pregnant) has been taking it easy baking zucchini bread and tallying up the produce once it's been harvested. We are so appreciative to be working outdoors, soaking up the sun, growing healthy food, while connecting with the earth and the elements.

Paper Lantern Pepper Report

[Review from one of our CSA members!]

We tried the Chinese [Paper] Lantern Pepper in an omelet. The pepper is spicy on the tops like an Anaheim, but doesn't linger or burn like a jalapeno.


--
Chris and Dana
Innkeepers
Stuart Avenue Inn

Vegan Zucchini Bread

Vegan means no animal products; no egg, butter, milk or meat.  The zucchini bread you received in your CSA shares last week were made with flax meal, a healthy egg alternative rich in omega-3 fatty acids.  More info below about flax and other egg replacers.  This recipe is an adaptation from the Joy of Cooking. 

[one 9 x 5 loaf or a pie pan greased with vegetable oil]
1. Preheat oven to 375o.
2. Pour 1/4 cup boiling water over 2 tablespoons flax meal (ground flax seeds) (this is your gooey egg replacer!)
3. Grate 2 cups of raw zucchini or yellow summer squash and SQUEEZE of excess moisture.
4. Whisk together:
     1 1/4 cup all purpose flour (I like to use a mix of whole wheat and oat flour when I have them available)
     1 teaspoon baking soda (or a little less)
     1 teaspoon aluminum free baking powder (or a little less)
     1/2 teaspoon ground cinnamon (or a little more)
     1/4 teaspoon ground nutmeg
5. Blend well in a large bowl:
     3/4 cup cane juice crystals (sugar) or 1/2 cup honey
     1/2 cup vegetable oil (I used safflower oil because I trust it is not GMO)
     Flax goo (see step 2)
     1 teaspoon real vanilla extract
     1/2 teaspoon sea salt
6. Stir in the dry ingredients. 
7. Stir in zucchini/summer squash.  Blend in a few swift strokes.
8. Lower oven to 350o.  Check after 45 minutes.

    
Flax as an egg replacer
http://www.veganbaking.net/vegan-recipes/eggless-binders/flax-binder.html

Other egg replacers
http://www.theppk.com/veganbaking.html