Picket Fence Farm Happenings
Season 2 Issue #8
What’s Happening on the Farm
Well, believe it or not, we haven’t had rain for a while and the garden could use a little drink, especially the newer plantings. Our old tiller broke, so we had to buy a new one. It seems to be working well. We try to only shallow till when needed so we don’t disturb the soil life and structure too much. We just planted a new crop of green beans and cucumbers a few days ago and they are already up and growing. They seem to like this warm weather. And in chicken news, some of our new pullets are starting to lay already...hopefully more of the ladies will follow soon. The bees are doing pretty well also, one hive is better than the other and needs new supers added for honey storage...Yay!
What’s in the Box?
Garlic Chives or Onion Chives
Assorted Peppers-Bell, Jalapeno, or Italian Roaster
Assorted Tomatoes-1st of the season, some cherry types, some Big Beef
Zucchini--assorted varieties OR
Cucumbers-Tendergreen or Diva
Fried Green Zucchini
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic salt
5 tablespoons olive oil
1 zucchini, cut into 1/4-inch slices
1 cup shredded mozzarella cheese
1 cup prepared spaghetti sauce, heated
Mix together the seasoned bread crumbs, grated Parmesan cheese, and garlic salt in a shallow bowl. Beat the eggs in a second shallow bowl. Heat the olive oil in a large skillet over medium heat until the oil is rippling, but not smoking. Dip the zucchini slices into the beaten egg, then into the crumbs, and place in the skillet in a single layer. Fry the zucchini slices until golden brown, about 3 minutes, then flip them over and fry until the slices are cooked through and golden brown on the other side. Sprinkle the mozzarella cheese over the slices, and cook the slices 1 to 2 more minutes to allow the cheese to melt. To serve, spoon hot spaghetti sauce onto plates, and top with fried zucchini slices and melted cheese.