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Thursday, August 12, 2010

Weekly Farm Fresh newsletter 08-14-2010

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Hi everyone!
Sorry to say that this week finds me in rather low spirits in the garden.  The heat, humidity, and mosquitos have taken their toll.  We set a local record here for the most consecutive days with 81 + degrees, then we had a break - one day a couple of weeks ago with a high temperature in the upper 70s, only to be taken back to the upper 80s again the next day and every day since.  The terrible flooding we had a few weeks ago, along with the high temps and frequent rain since, has caused the mosquito population to rise to levels not seen here in almost 30 years (read this in the newspaper yesterday).  Mosquitos absolutely thrive in gardens, where much of the soil stays moist this time of year under large leaf coverage.  I finally broke down last week - it was either buy some chemical repellent or a HAZ-MAT suit - and bought Deep Woods OFF for working at the farm.  This has helped a lot, but the very high humidity and heat persist.  This week, I am lucky to last  1 1/2 hours at the farm before calling it quits and driving home drenched in sweat.
To make matters worse, I am watching my tomato plants die.  Yes, you read that right.  Blight, a disease affecting tomatoes that thrives in these conditions, has hit my garden hard.  I am watching my tomato patch, full with almost 300 organic heirloom tomato plants, wither and die one at a time.  It started in the middle, near the Black Krim & Tigerella varieties, and is spreading outward.  There is really nothing that can be done.
So, while I have about 20 varieties of heirloom tomatoes planted, some of them may not make it to market at all (or in very small, brief numbers).  If you wanted to try the Black Krim & Tigerella varieties, this may be the last week they'll make an appearance at market.  (You can view descriptions of all my tomatoes varieties on my web site).
I have included some great recipes this week!  I've tasted them all within the last week and every one of them is absolutely delicious.  Scroll to the bottom for those.
But, before you make them, you'll have to pick up the ingredients, so I hope to see you at market or you can always place an email order for pickup.
This Saturday at the Freeport Farmers Market, located in the CVS parking lot on South Street from 7:30-11 am, I'll have:
  • Heirloom Tomatoes  Varieties available this week include: Red Striped Stuffer, Brandywine, Green Zebra, Tigerella, Black Sea, Black Krim, Kellogg's Breakfast, Mortgage Lifter,  Siberian, Delicious, Roma, Rainbow Cherry, Cour Di Bue, Moonglow, and maybe a few Yellow Stuffer and White Wonder. Visit the vegetable page on my web site for detailed descriptions of the heirloom varieties I'll have available this year.
  • Zucchini & Summer Squash  Squash-o-rama!  I'll have all 7 heirloom varieties at market this week.
  • Cucumbers  3 varieties are ready!  Lemon cucumber, Diva - slender slicing cucumbers, and Homemade Pickles - pickling cucumbers. 
  • Herbs Possibly some fresh basil and parsley.
  • Swiss Chard  A beautiful green, chock full of vitamins!  I grow an heirloom-variety of Swiss Chard that has multi-colored stems - bright yellow, red, orange, pink, even white! 
  • Kohlrabi Green & purpl
  • Aprons & Potholders as always, I'll have my handmade unique aprons for sale.  Aprons are priced as marked.
To follow the happenings at the farm, recipes, and daily life, you can read my blog at .
Wishful Acres Organic Farm is on Facebook, and you can visit me there as well:!/pages/Wishful-Acres-Organic-Farm/222010642190?ref=3Dts
Thanks, all! Have a great weekend.  Recipes follow.

Tomato & Squash Bruschetta


  •   8roma (plum) tomatoes, chopped
  • 1/2 cup summer squash, chopped
  • 3 cloves minced garlic
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, stems removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 French baguette
  • 2 cups shredded mozzarella cheese


  1. Preheat the oven on broiler setting.
  2. In a large bowl, combine the roma tomatoes, squash, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
  3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
  4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  5. Broil for 5 minutes, or until the cheese is melted.

Tabbouleh  - this recipe is courtesy of my friend & weeding partner Wendy, who passed along a sample. It's great!
1 cup bulgur wheat
1.5 c boiling water
1/4 c freshly sqeezed lemon juice, plus grated rind if desired
1/4 c olive oil
3  tsps kosher salt
1 c minced scallions, white and green parts (can substitute sweet onions)
1 c chopped fresh mint leaves (or basil)
1 c chopped flat-leaf parsley
1 cucumber-medium size or to preference
2 cups fresh cherry or meaty tomatoes (such as Roma), chopped
1 tsp  fresh ground black pepper
Place the bulgar in a large bowl, pour in the boiling water and add the lemon juice, olive oil, and 1.5 teaspoons salt (1/2 the salt). Stir and allow to stand at room temperature for an hour or so (until liquids are near all absorbed).  Add all other ingrediants, season to taste. Refrigerate, the flavors will develop after a few hours.
Optional ingredients:
chopped and toasted walnuts, dried cranraisins, shredded carrots, minced garlic.

Mexican Stuffed Patty Pan Squash
4-6 patty-pan squash
1 can black beans
1 cup corn, cut off the cob
1 cup diced fresh tomatoes
1/2 small onion, chopped
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/8 teaspoon salt
1 cup cheddar cheese

To prepare the patty pan squash for stuffing wash and then cut a circle around the stem, leaving a bit of the edge - as you would cut open the top of a pumpkin.  Use a small spoon to scoop out the seed cavity and dispose of the seeds.  The inside should now be hollow.  In a bowl, combine all ingredients.  Stuff the mixture into the hollowed-out patty pan squash.  Top with shredded cheese.  Bake in a 350 degree oven for 30 minutes or until the squash is soft.  To eat, cut with a knife and fork, eating the squash along with the stuffing.  Enjoy!
Refreshing Vegetable Chicken Salad
2 cups chopped, cooked chicken
1 cup chopped cucumber
1/2 cup chopped onion
1/2 cup chopped kohlrabi
2 TB fresh dill (optional)
2 TB sweet dill relish
2 TB mayonaisse
2 TB plain nonfat yogurt
1/4 teaspoon salt
Combine all.  Can eat plain or on bread, lettuce wrap, etc.
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