Week 13: The Garlic Parade Continues

Campers showcasing their garlic braids

Stu and EV braiding their way through our mountain of garlic

Garlic, garlic garlic. It's on my mind, it's on my breath, its everywhere. But its all out of the ground and with these dry conditions, is well on its way to your pantry for easy storage and use. Roast it and smear it on your toast like butter or toss it in a fresh salsa with the tomatoes you get this week and the tastes of summer will be dancing in your mouth. Break out those zucchini recipes too, because we have more than you think you can use...

So for the veggie lineup this week:

• Fresh Garlic
• Fresh Onions
• Beets
• Salad Greens
• Kale
• Chard
• Cabbage
• Carrots
• Scallions
• Cauliflower
• Summer Squash and Zucchini
• Tomatoes
• Cucumber
• Peppers
• Turnips

Oofta, hope you have a backyard BBQ or potluck planned to put all these wonderful veggies to use!  

Ariana and EV getting the fire-breathing-toad-dragon ready for pizza making

 The campers have been busy in the kitchen bringing out all of their delectables to share with us. "Farmer Hanni!", "Farmer Stu" they'll yell to us as they carry their latest culinary creations on plates or bowls to us, "We have something for you!". Excited and proud, they've been kind enough to recently share with us their beet doughnuts, enchiladas and garden pie (pizza).  This gig is great.
Happy eating everyone and have a great first week of August!
I love to cook, but I'm a baker at heart and shocked I haven't given more recipes for sweet treats thus far.
So here it is, a delicious summer dessert and great way to use up the abundance of zucchini that has fallen upon us.

Mock Apple Cobbler

8 cups peeled and sliced zucchini,seeds removed
2/3 cup lemon juice
1 cup white sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg

Slice to look like apple slices. In a saucepan, cook 15-20 minutes with lemon juice, sugar and the spices. Remove from the heat and set aside.

2 to 2 1/2 cups flour
1 cup oats
2 cups sugar, or to taste
1 1/2 cups butter chilled

Blend flour, oats, sugar and butter with pastry blender until crumbly. Stir 1/2 cup of this mixture into the zucchini mixture.
Press 1/2 of remaining crumb mixture into 10 x 15 inch pan.
Spread zucchini mixture over the crust.
Sprinkle remaining crumb mixture over the zucchini. Sprinkle 1 teaspoon of
cinnamon over the top crust.
Bake at 375 for 35 to 40 minutes, for me it usually took longer, or until top is golden brown.

adapted from tasteofhome.com