Friday, June 25, 2010

Picket Fence Farm Newsletter #5

Picket Fence Farm Happenings
Season 2 Issue #5

What’s Happening on the Farm
The most exciting thing happening is the purchase of 2 new greenhouse frames for the farm. We plan on reconstructing them into 4 moveable high tunnels for our vegetable production. The weeds are still terrible, but I feel like that's all I ever complain (I mean talk) about. We have purchased a flame weeder from Johnny’s Selected Seeds and hope to use that as soon as it arrives, along with mowing then tilling. We need to get ahead of the weeds somehow. It sounds like we will be getting a few dry, sunny days in the week ahead, which is a blessing. All of this rain is not making gardening very easy at the moment. The garden isn’t a total loss yet however, so I need to remember all the positives: green tomatoes and peppers growing (no blight yet!), eggplants blooming and starting to grow mini fruits, cantaloupes and watermelons blooming, baby cucumbers that will be ready soon, zucchini growing and looking healthy, sweet corn waist high, potatoes about ready to dig (if the mud would dry up), and no mold or mildew problems yet.

What’s in the Box?
Romaine Lettuce
Black Seeded Simpson Lettuce
Green Cabbage
Green Beans
Greyzini Zucchini **(Friday pickups will receive zucchini this week, Saturday deliveries will receive zucchini next week).**
Red Onion

Zucchini Alfredo
This recipe came from and is very good.
1 12 oz pkg. uncooked egg noodles (I have served this over pasta also)
3 TBSP oil
2 cloves garlic, minced
4 cups shredded zucchini
1/2 cup milk
4 oz cream cheese, cubed
1/2 cup chopped fresh basil (or use a tsp or so of dried)
salt and pepper to taste
grated Parmesan cheese to taste

Cook noodles according to pkg. directions, drain.Heat oil in a skillet over medium heat. Stir in garlic and cook 2 minutes. Mix in zucchini and cook 10 min. until some of the moisture has evaporated. Pour the milk in the skillet and add the cream cheese, stir until melted. Mix in basil. Season with salt and pepper and sprinkle with parmesan cheese. Serve over cooked pasta.

Creamy Coleslaw
1/2 cup mayonnaise
1/4 cup sugar
3 carrots, shredded
1 small head of cabbage, shredded

Mix mayo and sugar. Stir in cabbage and carrots just before serving. Season with salt and pepper to taste. (Sometimes I add a little more mayo, adjust amounts to your liking). Can also add a splash of vinegar--I like Balsamic.

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