Summer Squash Casserole

Summer Squash Casserole
(serves 4-6)

  • 2 medium zucchini, cut into 1/4 inch slices (about 3 cups) (green or yellow squash)
  • 1/4 tsp pepper
  • 3/4 tsp. basil
  • 3/4 tsp. oregano
  • 1/8 tsp. garlic powder
  • 2 medium tomatoes, cut into slices
  • 1 large onion, sliced thin
  • 1 cup shredded cheese (your choice)

Heat oven to 400F. Mix seasonings in small bowl or measuring cup. Arrange zucchini in a 2-2/12 quart casserole; sprinkle with 1/3 of seasonings Add tomato slices and more seasonings. Top with onion slices and remaining seasonings. Cover and bake 30 minutes. Uncover, add cheese and bake 10 minutes longer.

To prepare in the microwave, cook on high for 4 minutes, rotate casserole half turn then cook for 4 more minutes. Add cheese and microwave until melted.

(from Brenda Dobson)

Cucumber Dill Dip

Cucumber Dill Dip

(makes 3 cups)

  • 2 cups well-drained shredded peeled cucumber
  • 1/2 cup Miracle Whip Light dressing (or your favorite product)
  • 1/2 cup light sour cream or plain yogurt
  • 1/4 cup finely chopped onion
  • 1/2 tsp. dill weed
  • 1/2 tsp. pepper
  • Scant 1/4 tsp salt

Mix all ingredients and refrigerate for at least 2 hours. Serve with assorted cut up veggies or your favorite crackers.

(From Brenda Dobson)

Renee’s Salsa

Renee’s Salsa
Whenever I eat supper at my sister’s, she has some of these on the table with tortilla chips… and it always gets devoured!

  • peppers – bell, sweet, hot balanced to your liking (or what you have available)
  • 1 small/medium cucumber
  • tomatoes – cherry, regular or whatever you like
  • garlic – we like to add quite a bit
  • 1 tiny/small onion – we prefer red, but any will do

Optional ingredients:

  • corn
  • zucchini
  • lemon juice – my mom adds this, might help to keep it longer, but we usually eat it so fast I don’t bother
  • anything else you want to toss in there

Chop all. Toss together. Stir in pepper and salt as desired.
I use pampered chef chopper, so it leave the salsa a little chunky. You could use food processor, too.

Zucchini Fritters

Zucchini Fritters


  • 1 1/2 pounds zucchini, grated
  • 1 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1/4 cup crumbled feta
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh dill


  1. Put the grated zucchini in a colander or strainer over the sink, and add the teaspoon of salt and gently mix. After letting the zucchini sit for 10 minutes, drain the zucchini with a cloth or paper towels.
  2. In a large bowl, combine the zucchini, flour, feta, dill, garlic, and egg. Season with salt and pepper to taste.
  3. Heat the oil in a large skillet over medium-high heat. Once the oil is warm, scoop a tablespoon of batter for each fritter into the oil. Flatten the scoops a bit with a spatula and cook until the underside is golden-brown – about 2 minutes – and then flip the fritter and let it cook until the other side is golden-brown (about 1-2 minutes).
  4. Serve with sour cream, yogurt, another sauce, or simply plain.

Basil Pesto

Basil pesto

  • 2 cups chopped fresh basil
  • 1/2 cup olive oil
  • 1/2 cup pine nuts or walnuts
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced garlic
  • 1/2 teaspoon chili powder (optional)

Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add nuts, Parmesan cheese, garlic, and remaining oil. Continue to blend until smooth.

Have a picture of this one? Send it to Tony and he’ll post it!

August update

It’s the middle of Week 11 of our 16-week summer CSA season. Things have been going really well! There are a few pictures here on the website, and even more on our facebook page – check it out and give us a “like”.

This summer, we are packing 25 CSA shares each week. This year is largely about building capacity and laying the groundwork to grow (only partly a pun) in the years ahead. We know that to be a viable CSA farm, we’ll need to be around 100 members, with some variation depending upon how long our season is. Plus we want to help as many people as possible to connect with good, healthy, locally-grown food!

It is easy to become discouraged – thinking about many of the big issues that face small family farms today. Yet, when I think about how good it feels to share the story of what we want to do, all discouragement is replaced with determination to succeed. The joy that our customers have when sticking their teeth into a fresh tomato bursting with flavor, or sharing a perfectly-sweetened melon straight from the vine, or marveling at the color of eggs from chickens that have space to run around – this joy is what makes what we do worthwhile each day.

Thanks for your support – in all forms. The “likes” on facebook, the new email sign-ups for our newsletter, the words of encouragement, and the CSA member referrals – all of these things are important to us and help keep us going.

A quick reminder: we’re now signing people up for our fall CSA share. It will begin Sept 29, include 5 deliveries (every-other-week), and end the week leading up to Thanksgiving. This can be a great way to try out the CSA concept – and with the “Select Share” priced at $185, it’s only $18.50 per week.

Here’s a picture of last week’s share – just to get your mouth watering: