Our huge fall planting of green beans has come on, and with our apprentices gone we just don’t have enough hours in the day to get them all picked!  So if you would like beans for canning, freezing, or just fresh eating (they are delicious), come on over to the farm and we’ll show you where to pick your fill!  Tuesday, Wednesday, and Friday are the best days to come, but let us know if another day is better for you.

We are also excited that the edamame and corn are finally ready this week.  They both should ideally be eaten on the day of your delivery for maximum flavor.

If you are wondering what to do with the neverending abundance of zucchini and zephyr squash, you can always freeze them for the winter.  At the end of every summer I  shred up a lot of zucchini, salt it and let it drain, and then squeeze out the water and pack it into small freezer bags.  That way I can use it in baking throughout the winter (like in the muffin recipe below).

We have been delivering tremendous amounts of surplus veggies to the food pantry in Brunswick every week — over 700 pounds of squash, cucumbers and onions last week alone!  We worried at first that we would overwhelm them, but they say that demand is higher than ever.  It’s another way that your support for the farm in turn support s the wider community, so thank you!

Have a great week!

– Reba, Bill & Elias

Week 13 Veggies:  Edamame, Corn, Onions, Garlic, Zucchini & Zephyr Squash, Cucumbers, Russet Potatoes, Green Peppers, Hot Peppers, Tomatoes

 This week’s recipes:  Edamame, Eli’s favorite Zucchini and Apple Muffins, Fresh Corn Griddlecakes