A couple weeks ago I went to a neighbor’s 50th wedding anniversary, and, naturally, everybody wanted to know how the big garden was growing. Usually when we begin talking about growing things (whether we’re talking soybeans or heirloom tomatoes), we typically end up talking about problems. There are so many things which can kill off a crop: hail, drought, fungus, countless viruses, dozens of insect varieties (striped cucumber beetle, squash bugs, Colorado potato beetle, aphids to name a few), but I would argue a child is the greatest danger to any plant. Our 2 year old Sylvia makes it her job to “help” us when we’re out working the fields. She pulls flowers when we pick flowers, she rips out potato plants when we pull out ragweed…I think you get the picture. She is our little Godzilla, but instead on stomping on Japanese people, she has a tendency to crush plants and vegetables.
High season is approaching now. We are getting cukes in, corn is tasseling, and tomato plants have nice green fruit. Another sign is that flowers are coming in as you see from your cut flower delivery. We’re experimenting with delivery by mason jars, so be careful…I don’t want you to have glass all over your garage. We initially thought plastic tonic and club soda bottles would work, but they keep falling over, so we went with something more stable. We will try to put them in secure spots where they won’t fall over. We actually could use some more jars. If you are looking to get rid of some which have been sitting in your basement for a decade or so, we’ll take them off you hands. Please leave by last weeks box if you’d like to help out.
IN THE BOX:
Raspberries: A pint or a half-pint, depending on what you got last week.
Spring Onions: These are an Italian heirloom variety…most call them torpedo onions. They are mild like any red onion.
Mix of Summer Squash : You will see 3 of the 4 types we grow: Yellow Zucchini, Green Zucchini, Sunburst Pattypan Squash, or Yellow Straightneck Squash.
Salad Mix: This is a first for us. It’s looking really good. I planted it to give folks some lettuce in the heat of the summer…heads of lettuce don’t survive the heat.
Potatoes : Norland reds…your standard early red. I grew up in the Red River Valley and this is the standard.
Gold Beets: Use like you would any beet. I put in different varieties just to change it up.
Summer Squash Fritters
From Ryan Pesch
2 summer squash, grated
2 eggs, beaten
1 t basil
2 T olive oil
1 t oregano
2 spring onions, diced
Salt and pepper
This is a pretty loose recipe, so please experiment with seasonings and ingredients (I have added tomatoes in the past and made with thyme instead of basil/oregano). In a single bowl, mix eggs, squash, and seasonings. Heat oil in a skillet and fry like you would an omlette until the fritter is firm (cooked through) and lightly brown on each side. You can make one big fritter or a few small ones…it’s your call.