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July 14, 2015

Posted 10/2/2015 2:21pm by Don Kretschmann.

July 14, 2015

Greetings from the Kretschmanns,   

Was just getting the newsletter in order when farming interfered—the air/reserve tank for the springhouse pump sprung a big leak. So donned my “plumbers hat”, grabbed a few pipe wrenches, pulled the old rusted tank out, and put a shiny new one in. My dad used to fear that as a farmer I would be a jack of all trades, but master of none. But master or not the water is running.

We were amazed at the quantity of beans in a very weedy bean patch. The abundant rain more than made up for the competition. But all that moisture made it a little challenging picking them on the steep south sloping field. Little in the way of a recipe is an improvement over simply steaming or boiling fresh green beans until just tender and a tad of salt to taste.

Coming Soon: New potatoes; blueberries; eggplant.

Keeping a step ahead of the rain, we are sincerely,                                             Don, Becky, & the Farm Crew

Special Orders: Seven grain bread @$4/loaf; various cheeses; ground and whole bean coffee. Easy to freeze for the winter! Collards, kale, Swiss chard—12 bunch box $20. Blueberries!!!: 12 pt. flat $58 These berries clearly stand out because Rich Hunter waits until they are sweet! Fresh Dill Pickle Spears: Slice 1 or 2 cucumbers into spears and place in a glass quart jar with a few sprigs of fresh dill.   Then heat 1/8 c salt, 1/4 c vinegar, and 2 c water to boiling with a cut-up clove of garlic. Pour this over the cukes and when it cools, refrigerate. (To avoid breaking the jar with the boiling water, run hot tap water on the outside of the jar just before pouring the boiling liquid in.)

Old Fashioned Summer Cucumbers Cut 3-4 cucumbers, a medium onion, 1 tsp finely chopped dill into a large bowl. In a sauce pan place 1 vinegar, 1 cup of sugar, ½ cup of water, 2 tsp. of salt.  Heat until the mixture comes to a boil stirring often.  Pour over cucumbers and onions.  When cooled I place in a large 1 ½ quart jar and place in the frig.  Will keep for about 2 weeks. After you finish the first batch you can still use the liquid for another time.

Zucchini with Sour Cream and Dill—Stir until well combined: ¾ c. sour cream, ½ c. thinly sliced onion, 1 tbs fresh dill leaves, 1 tsp sugar. Cut up 2 medium zucchinis into bite-sized1/8 inch thick slices and toss with marinade and salt to taste. Chill 1 to 8 hrs. Easy to make without a lot of bother. The secret is: don’t cook the pasta.

Zucchini Lasagna: Preheat your favorite tomato sauce. Slice zucchinis 1/4” thick in rounds or lengthwise. Mix 1# ricotta cheese with 1/2c minced parsley. Brush bottom of baking dish with olive oil. (9x13” is our favorite size) Spread layer of tomato sauce on bottom of pan, then add first layer of uncooked lasagna. Spread layer of zucchini, then layer of ricotta, and then a more tomato sauce. Repeat the process until the pan is full and top with grated mozzarella. Bake covered at 325 deg. until pasta is cooked, then remove cover and bake another 10 min.

Kale Sri Lankan: Wash, remove stems, and chop 1 bunch kale. Slice one med. onion into rings. Saute onion in 2 tbs olive oil until softened, add kale and ½ tsp tumeric and sauté a few minutes longer. Cover tightly, turn down heat and continue to cook 10 min longer until kale is softened. Remove from heat and mix in 2 tbs. dessicated or flaked unsweetened coconut. Season with salt and pepper to taste.