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Early Summer CSA 2018 Week 1 !!!

Posted 7/6/2018 7:00pm by Elizabeth Longendorf.

Hey Folks!

   Our Early Summer 6 week CSA is about to Start!!! If you are signed up to receive a delivery, the store is now open to accept your orders. Deliveries will begin next week. There are so many things happening around here! We are very excited to start. We will still accept new members for the first few weeks so if you are interested sign up online Today!

   We are just now starting to harvest many of our early Summer crops. Summer squash is coming in strong and there are so many things you can do with it! We encourage everyone to eat seasonally and enjoy what is available while it lasts. Summer squash and Zucchini are some of those yummy summer delights.

Squash Fritters                                                       …

Squash Fritters
  • 1 lb yellow summer squash
  • 1/2 medium sweet onion
  • 1 cup all-purpose flour
  • 1 egg
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • vegetable oil
  1. Wash the squash then grate them on a box grater. You should end up with about 3 cups of grated squash. Grate the onion as well. Place the grated squash and onion in a mesh strainer and press to squeeze out some of the water.
  2. Place the squash and onion in a large bowl, then add the flour, egg, sugar, and salt and mix until combined. Allow the mixture to sit for about 5 minutes.
  3. Place a large skillet over medium-high heat and add enough oil to barely cover the bottom. Once the oil is hot, carefully place dollops (about 1 heaping tablespoon) of the batter into the skillet. Cook for 3 to 4 minutes or until golden brown. Carefully flip the fritters over and gently press them flat with the back side of a spatula. Cook another 3 to 4 minutes or until golden brown. Cook in batches, adding more oil if necessary, until all of the batter had been used. Drain on paper towels and eat immediately.
Recipe Notes

For a different flavor, add about 1/2 teaspoon of curry powder to the batter when mixing it up.



Taco Stuffed Summer Squash Boats: Summer squash is stuffed with turkey taco meat and cheese then baked until hot and melted--maybe with more veggies in the stuffing?

Squash Taco Boats

  • 4 medium summer squash, cut in half lengthwise
  • 1/2 cup salsa
  • 1 pound lean ground turkey
  • 1 tablespoon taco seasoning (or homemade mix)
  • 1/2 small onion, chopped fine
  • 1/4 cup bell pepper, chopped fine
  • 4 oz can tomato sauce
  • 1/4 cup water
  • 1/2 cup reduced fat Mexican blend shredded cheese
  • 1/4 cup chopped scallions or cilantro, for topping




  1. Preheat oven to 400 degrees F. Bring a large pot of water to a boil. Using a spoon, scrape out the seeds of the squash, reserving 3/4 cup and storing the rest for later use.
  2. Place the squash in the boiling water for 1 minute, then place on a paper towel to drain.
  3. Spoon 1/4 cup salsa into the bottom of a large baking dish and arrange squash face up. Set aside.
  4. Brown turkey in a large skillet until no longer pink. Add seasoning, onion, pepper, 3/4 cup reserved chopped squash, tomato sauce and water and stir to combine. Cover and simmer 20 minutes.
  5. Fill each squash boat with the turkey mixture, then top with cheese. Cover with foil and bake 35 minutes or until squash is soft and cheese is melted. Garnish and serve with salsa.




Crock-Pot Creamy Chicken And Summer Squash - Make the most of fresh summer squash with this easy recipe for Slow Cooker Creamy Chicken and Summer Squash. A great dinner for a summer day! | CrockPotLadies.com

Crock-Pot Creamy Chicken And Summer Squash Recipe
  1. If desired line a 6.5 quart slow cooker with a Crock-Pot Liner and spray with non-stick cooking spray to make clean up easier.
  2. Place the chicken breasts in the bottom of crock.
  3. In a large mixing bowl mix together the cream of chicken soup, sour cream, chopped onion, shredded cheddar cheese, garlic salt, pepper and butter.
  4. Fold the summer squash into your mixing bowl covering the sliced squash well.
  5. Pour the mixture over the chicken.
  6. Sprinkle the bread crumbs over the top.
  7. Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours. Be sure to use your meat thermometer checking the temp of the chicken before serving. You’ll want to reach 165 Fahrenheit.
  8. Serve over hot cooked rice or pasta and garnish with dried parsley and ground paprika if desired.
    Crustless Veggie Quiche (that actually tastes good) for only 110 calories. For a HUGE serving!

    110 Calorie Crustless Veggie Quiche


    • 1 and 1/2 cups sliced yellow squash (2 small or 1 very large)
    • 1 and 1/2 cups sliced zucchini (2 small or 1 very large)
    • 1 large orange bell pepper, chopped (or any color)
    • 2 cloves roasted garlic, chopped
    • 1 Tablespoon ground thyme (or fresh chopped)
    • 3 large eggs
    • 3 large egg whites
    • 3/4 cup milk1
    • 3/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 2/3 cup shredded cheese2
    • 2 Tablespoons grated parmesan cheese


    1. Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, and thyme. A little pinch of salt and pepper, too. (The rest of the salt and pepper called for in the recipe goes into the egg mixture, so just use a pinch here). Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
    2. Preheat oven to 350F degrees. Spray a 9-inch pie pan or square pan with nonstick spray. Set aside.
    3. In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
    4. Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.
    5. Make it ahead: Baked quiche freezes well, up to 2 months. Thaw overnight and bake at 350F to warm up for 20 minutes, give or take.

    Recipe Notes:

    1. Recipe tested with both skim milk and unsweetened plain almond milk. Any milk will be OK.
    2. I used a blend reduced fat shredded cheddar and mozzarella. Use your favorite like goat cheese, feta, gouda, etc. If you aren't watching your calories too much, increase to about 3/4 - 1 full cup. My fiancé loves it with a little more cheese!

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