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Week 12


Hi everyone,​​

So we're getting rain! Wahoo! It's such a relief at the farm - there's nothing like waking up in the morning to the delicious sound of a good, steady rain. The vegetables are really soaking it up, greening up, and putting out new growth. It's great!

Of course, not all the damage can be undone; for many of the crops, they needed rain at a certain period of their growth to bulk up, and they didn't get it. Crops like onions and potatoes were especially effected. But luckily there are lots of other good things to go around.

czech black hot peppers

For instance, your bags this week:​​



Sweet Bell Pepper

Hot Peppers (all mild-medium intensity)


Summer Squash




Cherry Tomatoes

Lots of lovely veggies! And so many meal options -

Sue's garlic braids

Also, we've been spending a few of the wet, rainy days cleaning and braiding up the garlic that's been drying since mid-July.

Sue makes some really beautiful 10-bulb braids and has them for sale at the farm right now for $16. The garlic is really top-quality, and the braids make excellent presents. I give a few away at Christmas, and I'm planning on using a braid as part of a wedding present for some friends of mine this weekend. Useful and aesthetically pleasing!

For anyone who picks up at my house in Manlius, I can bring braids if you are interested in buying them. Send me an email if you're interested:

One CSA member told me that they're using their eggplant to make Baba Ganoush - it's a super tasty Mediterranean dip or spread and it's awesome with pita.

Here's an interesting recipe - I haven't tried it, but if you're feeling adventurous:

from Kristen Byers

Makes 4 -6 servings

½ cup flour ½ cup milk 2 eggs 3 Tbsp oil, divided 2 medium tomatoes 2 medium zucchini, thinly sliced 2 tsp basil 2 cups shredded mozzarella (8 oz) ¼ cup Parmesan 1¼ cups sliced mushrooms

To prepare crust: Preheat oven to 450°F. Heat an ovenproof 8" skillet in the oven for 5 minutes. In a medium bowl, mix flour, milk and eggs until well blended. Remove skillet from the oven and add 1 Tbsp oil. Pour batter into skillet and bake 10 minutes. Reduce heat to 350°F and bake 10 minutes more. Remove skillet from the oven and set aside. Crust should be puffed golden, then fall slightly as it cools. To prepare filling: Core and cut tomatoes into ¼" slices, set aside. In another large skillet, heat remaining 2 Tbsp of oil until hot. Add zucchini and cook until slightly softened,1 to 2 minutes. Push to one side of skillet. Add mushrooms, then sprinkle veggies with basil and cook for 3 to 4 minutes, stirring frequently but still keeping mushrooms and zucchini separated. Remove from heat. To assemble:

Preheat broiler. Sprinkle mozzarella cheese over the crust. Line the edge of the crust with tomato slices, overlapping slightly. Arrange zucchini and mushrooms in center of popover. Sprinkle with Parmesan. Broil 3 - 4" from the heat for 1 to 2 minutes.

All the best,

Sarah VanNorstrand

for Lucky Moon Farm

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