I think there is enough summer squash for everyone to have some. Someone asked last week how I fix zucchini, particularly the Costata Romanesco. My standard summer fare is to slice it about 1/2 inch or less thick, coat with olive oil and garlic, and put under the broiler or bake at about 400 until browning. Garlic scapes in a blender with olive oil is a good coating. I also put zucchini in marinara sauces and make zucchini bread.
The kale is loving this weather. I hope the chard regrew enough for everyone. Tuesday we planted more melons, weeded, and harvested chickens. I knew I wanted to give it as much time as possible to regrow so didn’t even look at it. We have small amounts of cilantro and dill, and plenty of basil. We’ll see what else I find in the morning.
I picked up 20 tee shirts from the Lake Placid Thrift Store today ($4 for all) and will go up now and do the sewing for reusable bags. Most are from LP events so have various logos. Cutting the arms and neck takes as much time as sewing so I’ll leave that part for those of you who need bags.
Irina Hagar should have the black currants here by 3 for those of you who ordered some. I also invited a new baker, Christa Zoeller, from the farmers market to come set up a table. She does wonderful stuff (loves to decorate cakes) and is trying to start a viable business but does not have a store front yet. She rents kitchen space from a deli. I love her carrot cake and applesauce muffins. She wants to know if you are interested in whole wheat bread, so please talk with her tomorrow if you have baked items you’d like to buy from someone.
Looking forward to a good day tomorrow.