This week Summer squash are blooming and ready to harvest! Turn your back on these bad boys for 3 days and they have doubled in size! As you can see in the picture on the left, squash blossoms always precede the squash itself. These lovely blossoms can be plucked and cooked. Many recipes call for battering and deep frying them, but I choose to stuff and sauté them!

I started by cooking up mushrooms, kale (from the farm), onions and garlic creating my stuffing. Then I prepared the squash blossoms by gently opening their flowers and filling their base with mozzarella cheese. After the cheese I loaded in the stuffing and twisted the blossoms shut. A quick pan fry on eiher side melted the cheese just perfectly and created a crisp outer crunch! I enjoyed them along side shredded zucchini and potato pancakes.

First Harvest

Despite the chilly northwest spring we had this year, our veggies grew! The GRuB farm is now teeming with beautiful veggies. Our first harvest took place on Friday June 17th. We harvested over 40lbs of Kale, broccoli, lettuce, turnips, green onions, squash blossoms, broccoli greens, strawberries and various herbs. That afternoon our CSA boxes were packed and ready to go for our 15 CSA members to enjoy. Since then, we have continued to harvest every Tuesday and Friday and the harvest list keeps getting longer and longer! On the right you can see a fresh picked Champion red radish which made its way onto the table of our first Market Stand! Summer squash grew at a remarkable rate in the past week growing an inch or 2 every day! Every day I find new and exciting discoveries on the farm. New broccoli heads one day, peas forming the next! It is certainly an exciting and delicious time on the farm!