Fern Creek CSA–Week 12

newsletter with photoAuden is having a sleep over with us tonight. Mostly we read Harry Potter and the Sorcerer’s Stone this afternoon, but she also kept us company when we harvested the weekend’s summer squash, helped me collect eggs, and fed the chickens our corn cobs, zucchini cores, and old unclaimed zucchini.

A few weeks ago she said she wanted to buy some part of Fern Creek. She thought she’d buy Penelope, our oldest hen, but she wanted to take her home, until I told her Penelope would be lonely without her friends. She thought she’d buy Marco or Polo, one of the two goldfish that live in the cistern, but that had similar problems. Today we found a red smooth glass stone in the dry bean field, and she decided she wanted to buy the spot where we found the Crown Jewel, as she calls it. I’m inclined to accept her dollar and shake on it. I love that she wants to stake some claim in this place, which suggests, I think, that Fern Creek has already laid some claim on her, as it has on us.


Anticipated in the Market

Patty Pan

Patty Pan

Bi-Color Sweet Corn
Kale (Dinosaur, Red Russian & Meadowlark)
Zucchini Squash & Summer Squash
Tromboncino, Patty Pan, Tatume
Walla Walla Onions
Marketmore and English Cucumbers
Nante & Danver Carrots
Yukon Gem Potatoes
Copia, Beefsteak, & Rose de Berne Tomatoes
Baby Cakes, Armarillo & Snow White Tomatoes

Fortex beans & Rattlesnake Beans
Blue Lake Beans & Kentucky Wonder Wax Beans

Black Beauty Eggplant
Assorted Peppers
Fennel & Kohlrabi
Red Express & Green Cabbage
Rosemary & Oregano


New from the FieldSweet Corn


Corn doesn’t need much explanation, but let me use it’s introduction this week as an opportunity to remind you again that none of our seeds are genetically modified. We support the accountability that goes into labeling GMO food as such, and I’m including two links here, one to a summary of the issue, and one from the Farm and Ranch Freedom Alliance that encourages you to take action on the “Safe & Accurate Food Labeling Act” (referred to by opponents as the Deny America the Right to Know or DARK act). The bill passed in the House and is now facing the Senate.  It would roll back efforts to have GMO food labeled and reverse laws in states that have passed such labeling laws. My Representative voted against this bill, and I want to thank him for it. We’re encouraging folks to write their representatives and thank them if they voted in ways that represent them, and let them know their disappointment if they did not, and as importantly, to contact your Senator and let your opinion be heard. The link helps you find your Senator and offers a way to phrase the request.

But about corn. The sooner you eat this the better it will taste. The sugars convert to starch pretty quickly once harvested. I recommend you plan to eat it the day you pick it up. Lightly steam it, grill it, or blanch it and then remove the kernels for salads and side dishes. Enjoy it while we have it!

Tatume (or Tatuma or Calabacita)

Tatume Summer Squash

Tatume Summer Squash

This round green stripped heirloom squash harkens from Mexico, though more historically from Miso-America, where archeologist have found evidence of it being cultivated for the last 8-10,000 years. It grows prolifically and well in our cooler climate, and has the buttery texture and flavor of Tromboncino. Use it in all the ways you would other summer squashes–grilled, roasted, sautéed, baked into dishes, grated, sliced, or diced!


Newberg Bakery Bread of the Week: Schiachatta


Recipe of the Week

Eggplant and Squash TianServes 6-8. From Love and Lemons.


  • 1 large eggplant
  • 1 medium zucchini
  • 1 medium yellow squash
  • 4 medium tomatoes
  • 3 tablespoons olive oil (plus more for the pan)
  • 1 medium onion, thinly sliced
  • 2 cloves of garlic, thinly sliced
  • 4 eggs
  • 1 cup cream
  • 1/4 cup grated parmesan cheese
  • leaves from 2 sprigs fresh basil, chopped
  • 2 pinches crushed red pepper flakes
  • salt
  • freshly ground black pepper


  1. Preheat the oven to 350 degrees. Slice the eggplant, zucchini, summer squash, and tomatoes crosswise into 1/2-inch thick slices. Heat the oil in a large skillet over medium-high heat. In batches, add the eggplant slices and cook, flipping once, until both sides are golden brown, about 5 minutes. Drain on paper towels and sprinkle with salt.
  2. Oil a large baking dish or tian. Make a pinwheel pattern of the eggplant, zucchini, summer squash and tomato slices, layering in the onions and garlic, until all the vegetables are used.
  3. Whisk together the eggs, cream, parmesan, basil and red pepper, season with salt and pepper, and pour into the baking dish. Bake the tian until the vegetables are tender, the custard is set, and the top is nicely browned, 45 minutes to 1 hour. Serve right from the baking dish.



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