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Week 14

Hi everyone –

It's the first of September, and things are progressing pretty well on the farm.


This week, you're getting:

Salad mix (lettuce, Asian greens, arugula, baby Swiss chard, spinach)



Potatoes (Nicola)


Summer Squash (enjoy it while it lasts!)


Cherry Tomatoes



So here are a bunch of recipes in case you're looking for a new way to prepare some of these veggies:

1) Summer Squash Sauté

serves 8


2 Tbsp olive oil 6 cloves garlic, sliced 1 tsp red pepper flakes 3 lbs assorted summer squash, thinly sliced into disks ½ tsp salt


  1. In a large nonstick skillet over medium heat, combine oil, garlic and pepper flakes. Cook for 2–3 minutes, stirring occasionally, until the garlic begins to turn golden. Add the squash and salt and toss to coat. Cover, reduce heat to medium-low and cook for 30 minutes, stirring occasionally, until the squash begins to break apart.

  2. Uncover the pan and increase the heat to medium. Cook for 10–12 minutes, or until the liquid is almost gone. Sprinkle with sunflower seeds.

2) Chocolate Zucchini Snack Cake

12 servings


1 ¾ cup whole wheat pastry flour (or just use regular flour) 1 ½ tsp baking powder ½ tsp baking soda ¼ tsp salt 2 eggs ½ cup sugar ½ cup vanilla yogurt ⅓ cup vegetable oil 1 tsp vanilla extract 1 ½ cups shredded zucchini 3 cups chocolate chips


  1. Preheat oven to 350°F, grease a 11 x 8-inch baking pan.

  2. Combine flour, baking powder, baking soda and salt in a large bowl.

  3. Whisk the eggs, sugar, yogurt, oil and vanilla in a medium bowl. Add the zucchini and 1½ cups of the chips. Add to the flour mixture and stir until blended. Spread in the pan and bake for 30 minutes, or until lightly browned and a toothpick comes out clean from the center.

  4. Remove from the oven and sprinkle the remaining 1½ cups of chocolate chips over the cake. Spread with a spatula as the chocolate melts, placing back in the warm oven if necessary.

3) Heirloom Tomato Salad with Aioli and capers


2 medium tomatoes, thinly sliced 1 recipe for Lemon Aioli (see below) 2 paper thin slices red onion ¼ cup basil leaves 2 tsp capers, rinsed, drained and finely chopped


¼ cup mayonnaise 1 Tbsp lemon or lime juice ½ tsp lemon or lime zest ½ tsp Dijon mustard 1 clove garlic minced

  1. Arrange the tomato slices on 4 salad plates

  2. Use the back of a spoon to spread aioli on the tomatoes.

  3. Separate the onion rings and scatter over the aioli.

  4. Scatter on the basil and capers.

  5. Combine all ingredients in a small bowl.

All the best,

Sarah VanNorstrand

for Lucky Moon Farm

#summersquash #zucchini #salad #aioli #heirloomtomatoes

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