Cook Field Pick-Up, Thursday July 23, 3;30-6pm

Produce this week…

  • cabbage
  • eggplant (double share)
  • garlic
  • hot peppers
  • onions
  • tomatoes
  • zucchini

Tentative produce list for July 30

  • beets
  • kohlrabi
  • tomatoes
  • zucchini

Farm updates…

Although we are finally seeing some rain, it has been pretty dry in the last weeks at the farm and we have had to use a lot of irrigation to keep our vegetables happy and healthy. Charles has been spraying Neem oil for pest control. If some of you are curious about the properties of Neem oil, it’s interesting to note that this organic non-toxic spraying solution suppresses diseases in plants and interfere with life cycle of pests without affecting the beneficial insects, mammals and amphibians. Neem oil comes from the Neem tree which is native to the Indian subcontinent, and when used in organic farming not only works as an insecticide, but also as a fungicide.

What to do with this week’s produces…

Zucchini is a summer squash, and another popular produce of this period of the year that comes in many varieties and types. You may have already noticed them in your last week’s share. While they may have similarities, they come in different shape, color, texture and flavor, and ideal use. Although zucchini is often considered a vegetable, it is botanically classified as a fruit. Last week we talked about the origins of tomatoes, and we clarified the so often connection people make with Italy. Similarly, the origins of zucchini may also be surprising. While squashes originated in the Americas, the long dark green zucchini variety was first developed in the early 1800’s in Italy.

Zucchini is rich in several vitamins like Vitamin A and C, and minerals such as potassium, magnesium and manganese, among others. Raw zucchini offers similar nutritions as the cooked version, but with less Vitamin A and more Vitamin C, a nutrient that tends to be reduced by cooking.

Cooking with zucchini

Below are a series of yummy ideas on how to use our zucchini varieties, from sautéed zucchini, grilled zucchini, zucchini pasta, zucchini lasagna, stuffed zucchini, zucchini bread, etc… Also, if you would like to share with your CSA fellows some of your favorite dishes you prepare with your weekly produce, we’ll be happy to post them.

Sautéed Zucchini

Zucchini pasta with tomatoes

Enjoy and…

Stay tuned for more updates from the Institute for Food Farm!