Week 8: The Quiet Before the Storm

Today the rain accompanied a quiet and calm on the farm, one we have sensed that is welcomed before our crops completely explode! A few things to share in excitement...beans, summer squash and tomatoes are all coming along at a rapid rate, so expect to see these summer heavy hitters soon.
This week's campers (and counselors) were busy getting dirty with their pants rolled up to their knees stomping on the sand and straw mixture used to mend our cobb oven. So it seems we have yet another addition to the farm, a fire breathing toad! If you'd like to see the final product, it is perched comfortably under a tent by the entrance to the ODS school drying out before it can be hollowed out and fired up for pizzas.

Now to the good stuff. In your share this week you can anticipate:

• Kale
• Turnips
• Beets
• Parsley
• Fava Beans
• Salad Greens
• Peas
• Scallions

Thanks for all your support and kind words thus far, and happy eating!

On Friday last week, the campers were able to harvest strawberries and rhubarb, bake up a crsip and share it with their fellow campers, counselors and parents.

Our enthusiastic greenhouse friend.

A wonderful go-to recipe for a variety of vegetables.

Vegetable Pancakes

About 1 1/2 pounds grated vegetables, peeled first if necessary (3 cups packed) and squeezed dry (try beets, turnips, potatoes or summer squash!)

1/2 small onion, grated, or 4 scallions chopped

1 egg or 2 egg whites, lightly beaten

1/4 cup white or whole wheat flour, more or less (Stu uses corn flour and I was delighted with the slightly sweeter, heartier flavor it gave the pancakes)

Salt and freshly ground black pepper

Olive oil or vegetable oil or butter for greasing the pan

Preheat the oven to 275. Grate the vegetables by hand or with grating disk of food processor. Mix the vegetables, onion, egg and 1/4 cup of the flour. Sprinkle with salt and pepper. Add a little more flour if the mixture isnt holding together.Put a little butter or oil in a large skillet or griddle over medium-high heat. When the butter is melted or the oil is hot, drop spoonfuls of the batter, using a fork to spread the vegetables into an even layer, press down a bit. Work in batches to prevent overcrowding. (Transfer finished panckes to the oven until all are finished). Cook, turning once, until nicely browned on both sides, about 5 minutes. Serve hot or at room temperature.

Add some fresh chopped herbs to the mixture or other dried herbs (I like the cumin/coriander combination) to add some interesting flavor!

from How to Cook Everything Vegetarian by Mark Bittman