Week 5 Newsletter 2018

Hello Everyone,

Rattail Radishes

It is tomato trellising time! Tomatoes are a vine and we use a trellising system called the Florida weave to keep the plants erect. The tomato plants grow up rather than crawling on the ground which helps with moisture control, disease prevention and makes it easier at harvest time. We are looking forwards to walls of tomatoes!

I know many of you take vacations in July and August. Remember to let me know a week ahead if you would like to skip a bin or bucket. Also be sure to also schedule which week you would like to have your extra bin or bucket.

What to expect to find in your bin this week:

The beginning of the leeks

Cherries
Lettuce or Mixed Greens
Rattail Radishes
Zucchini
Leeks
Broccoli
Basil
Sugar Snap Peas or Snow Peas
Cucumber

and buckets:

Butterhead Lettuce

Cherries
Lettuce
Broccoli
Zucchini
Rattail Radishes

Here are a couple of recipes that include zucchini.

Zucchini Cake With Ginger and Hazelnuts

MOLLY O'NEILL
YIELD
 12 servings
TIME
 1 hour, plus cooling time

INGREDIENTS

2 cups flour
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 ¼ cups sugar
2 large eggs
½ cup vegetable oil
⅓ cup orange juice
2 teaspoons orange zest
2 teaspoons peeled, grated ginger root
1 teaspoon vanilla extract
1 ½ cups grated zucchini
½ cup finely chopped hazelnuts

PREPARATION

Preheat oven to 350 degrees. Sift the flour, baking soda, baking powder and salt into a large bowl. Stir in the sugar. In another bowl, whisk together the eggs, oil, orange juice, zest, ginger and vanilla. Pour the wet ingredients into the bowl with the flour and stir until just combined. Fold in the zucchini and hazelnuts.
Butter and flour a tube pan. Scrape the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Cool the cake in the pan for 10 minutes. Remove from the pan and cool completely on a wire rack. Slice and serve.

Zucchini With Shallots

PIERRE FRANEY
YIELD
 4 servings
TIME
 About 15 minutes

INGREDIENTS

1 ½ pounds small zucchini
2 tablespoons olive oil
Salt and freshly ground pepper to taste
2 tablespoons fresh bread crumbs
1 tablespoon butter
2 tablespoons chopped shallots
4 tablespoons chopped parsley

PREPARATION

Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into 1/8-inch slices.
Heat the oil in a nonstick skillet and when the oil is hot, add the zucchini. Saute the zucchini over high heat, shaking the pan and tossing gently. Add salt and pepper, and cook a total of 5 minutes.
Add the bread crumbs and butter to the pan. When the crumbs start to brown, add the shallots and cook for another minute, tossing. Serve sprinkled with parsley.