Dear Members,
This week you will be getting new red potatoes, sweet white onions, garlic, red beets, broccoli, cucumber, Q-ball squash, zucchini, yellow squash and green beans. Yea! The beans are on! Now it really does feel like summer! If you are looking for a new way to serve your squash, try this: Q-ball squash is a very mild zucchini. It will take on the taste of any marinade you love or grill it with olive oil, salt and pepper. It is mostly known for stuffing. Take off the top, scoop out the seed cavity and fill with your favorite stuffing. Try a bread stuffing, sausage stuffing or a rice stuffing. (You can do this with regular zucchini, (cut lengthwise) too.) Bake at 350 degrees for 30 minutes. Cut in half and serve.
Our white Sweet Spanish onions are great for eating raw and for cooking. The Walla Walla are so sweet, they lose their entire flavor when cooked. But the white onions have a wonderful taste and will caramelize marvelously! I add them to my beans with (frozen) red peppers. It is a beautiful dish to serve to guests too!
After seeing the crazy weather we were having this spring, Jerry decided to plant carrots into the two cold frames on the farm. You will not get carrots from the fields until late summer…it was just too cold and wet for them to grow very fast. This is why you will only get a few carrots now and then.
We really look forward to the first picking of each and every crop. At our household, we only eat in season. New potatoes just can’t be beat in the spring. And by the time we get green beans, cucumbers and sweet corn; we are desperate for them! The same goes for the carrots and tomatoes in late summer, melons in the early fall and winter squash by late fall! These are just a few of our favorites we look forward too. What are some of your favorites you can hardly wait to get in distribution?
Several of you know my children. Alaina has had eye surgery when she was a child. Due to recent complications, she had a procedure at the beginning of June and will have another Tuesday the 14th. If you belong to a prayer chain, would you add Alaina? If you believe in spirit guides, would you send them our way? We need your prayers and positive thoughts in our direction! I will be unavailable this week to answer any questions you may have. Jessica, my office assistant, will be here on Monday, Wednesday and Friday afternoons. She will do her best to help you until I can spend more time in the office. Thank you for being so understanding!
Jacquie, Jerry, Alaina and Kyle Monroe
This week you will be getting new red potatoes, sweet white onions, garlic, red beets, broccoli, cucumber, Q-ball squash, zucchini, yellow squash and green beans. Yea! The beans are on! Now it really does feel like summer! If you are looking for a new way to serve your squash, try this: Q-ball squash is a very mild zucchini. It will take on the taste of any marinade you love or grill it with olive oil, salt and pepper. It is mostly known for stuffing. Take off the top, scoop out the seed cavity and fill with your favorite stuffing. Try a bread stuffing, sausage stuffing or a rice stuffing. (You can do this with regular zucchini, (cut lengthwise) too.) Bake at 350 degrees for 30 minutes. Cut in half and serve.
Our white Sweet Spanish onions are great for eating raw and for cooking. The Walla Walla are so sweet, they lose their entire flavor when cooked. But the white onions have a wonderful taste and will caramelize marvelously! I add them to my beans with (frozen) red peppers. It is a beautiful dish to serve to guests too!
After seeing the crazy weather we were having this spring, Jerry decided to plant carrots into the two cold frames on the farm. You will not get carrots from the fields until late summer…it was just too cold and wet for them to grow very fast. This is why you will only get a few carrots now and then.
We really look forward to the first picking of each and every crop. At our household, we only eat in season. New potatoes just can’t be beat in the spring. And by the time we get green beans, cucumbers and sweet corn; we are desperate for them! The same goes for the carrots and tomatoes in late summer, melons in the early fall and winter squash by late fall! These are just a few of our favorites we look forward too. What are some of your favorites you can hardly wait to get in distribution?
Several of you know my children. Alaina has had eye surgery when she was a child. Due to recent complications, she had a procedure at the beginning of June and will have another Tuesday the 14th. If you belong to a prayer chain, would you add Alaina? If you believe in spirit guides, would you send them our way? We need your prayers and positive thoughts in our direction! I will be unavailable this week to answer any questions you may have. Jessica, my office assistant, will be here on Monday, Wednesday and Friday afternoons. She will do her best to help you until I can spend more time in the office. Thank you for being so understanding!
Jacquie, Jerry, Alaina and Kyle Monroe
Mock Apple Pie French Apple Crumb Topping
4 to 4 ½ cups zucchini slices
1 cup flour
1 cup sugar
2 tbsp tapioca/flour
½ cup butter
4 tbsp lemon juice
2 tsp cinnamon
½ cup brown sugar
1 tsp nutmeg
1 tbsp cornstarch
nuts (optional)
Peel & remove seeds from squash, cut into slices. Blend together until butter is the size of peas. Mix with rest of ingredients. Place into pie crust. Place over pie filling. Bake at 400 degrees for 12-15 minutes or 350 degrees for 55 minutes.
1 cup flour
1 cup sugar
2 tbsp tapioca/flour
½ cup butter
4 tbsp lemon juice
2 tsp cinnamon
½ cup brown sugar
1 tsp nutmeg
1 tbsp cornstarch
nuts (optional)
Peel & remove seeds from squash, cut into slices. Blend together until butter is the size of peas. Mix with rest of ingredients. Place into pie crust. Place over pie filling. Bake at 400 degrees for 12-15 minutes or 350 degrees for 55 minutes.
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