BGF CSA - Newsletter Week 6

Greetings BGF CSA Members,

Whew! We finally got a bit of much needed rain. Our veggies are happy! You could hear them soaking it in. And with that break in heat, our workers are happy! In a farmer's perfect world, there would be a gentle rain each morning followed by a nice, warm afternoon. But that's in a perfect world!

You will see some new items in your box this week and in the coming weeks. Yes, tomatoes are on the way! After last year's disappointment with blight, we are pleased to have any tomatoes this year. They'll be worth the wait.

Please be assured that we strive to provide you with the best quality and the most practical quantity of produce each week. We hear from some members that the box has too much, and from other members that there is too little. We have designed the reasonable portions equivalent to a particular dollar amount per week. Depending on your family's personal preferences, the boxes may or may not satisfy all your favorite indulgences. Since one purpose of a CSA is to educate people about varieties of produce, consider your box a sampler with a few staple items.

Thank you to those members who send us emails. We appreciate your time in sending us feedback on our performance.

What you may expect to find in your box this week:
basil
cucumbers (regular and pickling cucumbers)
green pepper
salad mix
sugar peas (we eat with the pod)
shell peas (we eat without the pods)
zucchini
...and a surprise item

Culinary Corner

• Always wash your produce!
• Cucumbers are a delicious food, however, they can produce some uncomfortable side effects - burping due to the amount of gas bubbles they create in your system. To help avoid this effect, remove the seeds. To help avoid a bitter taste to cucumbers, peel the skin.
• For a fun, perhaps not so healthy, treat, try battering and deep frying zucchini that's been seeded and cut into 2-3 inch sticks. YUM!

In the Kitchen

Zucchini Quiche
1 C Bisquick
4 C grated zucchini
1 green pepper, seeded and diced
1 medium onion, diced
3 eggs
1/2 C oil
1-8oz. bag of shredded provolone or mozzorella cheese
1-8oz. package of pepperoni, chopped (or use the packaged tiny ones)
1 T sugar
salt and pepper
bread crumbs

In a large bowl, mix together zucchini, peppers, onions, pepperoni, and half of cheese. In a smaller second bowl, whisk together Bisquick, sugar, and salt and pepper to taste. In a third bowl, whisk eggs and oil. Add second and third bowls to first bowl and stir together until mixes and moistened. Pour into a greased quiche or casserole dish. Sprinkle remaining cheese and bread crumbs over top. Bake at 350 degrees for 40 minutes. Yummy!

Enjoy a Midsummer's Night!

Scott & Chrissy Farabaugh

814-948-7188

sctfab@yahoo.com