Bay Ridge CSA

News from the farm – part 7

This week it’s the turn of Maria at Hearty Roots to update everyone on what’s going on at the farm, and to give us some advice on how to use the summer squash that we’ve been seeing in our weekly share:

The weather, although much more bearable than the week of the heat-wave, is still very hot and dry. I sometimes feel like we are farming in the desert. The heat has made the sky hazy for the past three weeks, and all of us at Hearty Roots miss our usual view of the Catskill Mountains. While squash is thriving, other crops are suffering, specifically lettuce. Lettuce prefers the cooler weather of spring and fall. The dry hot weather has left many of our greens stressed and unhappy. We are working hard to keep up with irrigation, weeds, and continuing to transplant seedlings for second and third successions of crops.

Two weeks ago we had to harvest our garlic without having “a party”. It took us two full days of work in the field and many more days of hanging the garlic up in the barn for storage. I would like to send out a thank you to the CSA members that were able to show up and help us, it was great to have your company out in the fields. All of the garlic is now out of the ground and hung up in the barn at the Bulkeley farm. I was unable to attend the farm party that happened this weekend in place of the garlic harvest party, but thank you to all who attended and gave your time to Hearty Roots on a Saturday afternoon!

Featured vegetable: Squash

I know that you have been receiving squash in your shares for a while now, but I thought take some time to praise our summer squash. While some of our other favorite vegetables are struggling to stay alive in this hot dry weather our squash is thriving, and we at Hearty Roots spend a lot of time harvesting this rapid growing crop!

Summer squash are a subset of squashes that are harvested when immature (while the rind is still tender and edible). The name “summer squash” refers to the short storage life of these squashes, unlike that of winter squashes. They are harvested when small and tender for best quality. Squash grow rapidly; especially in hot weather and are usually ready to pick within 4 to 8 days after flowering. For us to keep up with our plants we pick them every 2 to 3 days.

Although summer squash has both male and female flowers, only the female flowers produce fruits. The female blossoms are delicious when dipped in a batter and fried. Summer squash can be grilled, steamed, boiled, sauteed, fried or used in stir fry recipes. They mix well with onions, tomatoes and okra in vegetable medleys. Summer squash can be used interchangeably in most recipes. Tiny baby squash can be used as appetizers, or left whole and sauteed with other vegetables.

I think summer squash are a great addition to sandwiches, so here is a recipe I hope you enjoy:

Preheat oven to 350 degrees

Slice summer squash into thin circles and place in a bowl.

Toss with olive oil, thyme, basil, oregano, salt and pepper until coated.

Lay out on a baking sheet and put in oven for 10-20 minutes depending on the thickness of your slices.

Take out when squash becomes soft and slightly transparent.
Let cool and store in fridge.

I add these flavorful slices of squash to all kinds of sandwiches, pasta dishes, and soups.

Once cooked they also freeze well! I hope I have restored your love for this hot weather loving vegetable!

Tags: Maria, news from the farm, summer squash, weather