Hello,

This will be short and sweet and very email-esque in its style of prose. I dropped Jim and the kids off at the airport last night for their red-eye flight to Maine to visit his mother and frolic on the beach. (I am just a wee bit jealous.) Capable as our crew is, it is just not feasible for the whole family to go on vacation at our busiest time of year. There are just too many little details to juggle and the inevitable breaking of things. So this week I wear two hats and do both jobs. Should be interesting.
I do believe this is the time of year where people secretly leave their excess squash on unsuspecting neighbor’s doorsteps. I see why. We always try very hard not to overwhelm you with zucchini, but we did harvest upwards of 400 lbs. Tempting as it is to put 5 in a box, I will show restraint. You might have to make the zucchini alfredo again and/or dig out your favorite zucchini bread recipe. A friend suggested shredding it and freezing it to sneak into dishes this winter. Anything savory. Speaking of freezing things, basil also freezes well. If you can’t think of a plan for your every other week bit of basil, pop it in the freezer in a zip-lock and just crumble it into dishes at another time. It does turn very dark and scary looking, but it is just fine and quite flavorful.
The tomatoes are finally happening. Eggplants will be starting the rotation as well. The peppers are taking there own sweet time, however. A simple and fabulous eggplant idea is to cut it into rounds, brush with olive oil and bake for 7-10 minutes at 400. Sprinkle with mozzarella and parmesan and bake another 7-10 minutes until bubbly brown. Serve with sliced tomato on top. Great side dish.
A word on cucumbers. Some of you will get slicers and the rest will get a handful of bigger pickling cukes.
Artichokes: This is the first flush of the new planting. Some of you will get them this week, the rest in future weeks. To prepare, steam until you can poke the stem end with a fork. Peel away the first layer or two of leaves and discard. Peel the rest of the leaves, dip in melted garlic butter or the yumminess of your choosing. When you get to the heart, scrape out the choke and savor the tender heart. Notice how sweet water tastes after you eat an artichoke. There is a chemical compound in artichokes that heightens your ability to perceive sweetness.
What else…oh yeah! Our organic farmer friends down the road at Helsing Junction Farm are throwing their annual music fest, which will be benefiting the Farm Relief Fund set up by the Olympia food Co-op. Music and food starts this Friday at 7-ish and ends Sunday afternoon. You can camp out for a small fee. Several food vendors will be there vending tasty foods with local ingredients. Bring your picnic blanket and your own plates and utensils and enjoy some outdoor music. For more info go to www.krecs.com or www.helsingfarmcsa.com

Off to pack boxes…..Jen!