• Brandeston Farm

Weekly Update: August 12th

The week has been pleasant and rather uneventful. Until an hour ago...

Prickly Pete

While writing this weekly update, my brother came to the house to announce that a Porcupine was stuck in one of our pea nets!


We spent the better part of an hour with some extendable pruning shears cutting the net away from the spikey little guy.


We're happy to report we were able to free him from the netting. The stress and struggle he must have experienced seems to have left him exhausted, so we have walked away to give him some space and freedom from the fear of big lumbering creatures like ourselves.


We've been in touch with a wildlife service for advisory support and if there are any issues that arise we know who we can turn to.


Nothing like this has happened here before but I suppose we'll have to be more thoughtful about how and where we deploy tools like netting and how it may affect the other residents of the land.


Recipe: Zucchini Muffins

Ingredients

  • 3 eggs

  • 1-2 cups of sugar (or honey)

  • 1 cup of cooking oil

  • 3 cups flour

  • 1 ½ tsp salt

  • 3 tsp cinnamon

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 3 tsp vanilla extract

  • 2 cups grated zucchini

  • 1 cup chopped nuts or raisins

Directions

  1. Beat together 3 eggs

  2. Beat together eggs, sugar, and cooking oil

  3. Sift together dry ingredients: flour, salt, cinnamon, baking soda, and baking powder

  4. Add the mixed dry ingredients to the egg, sugar, oil mixture

  5. Add grated zucchini, nuts, and vanilla and mix well

  6. Add to muffin trays

  7. Bake at 350F for about 20 minutes

These muffins are a hit in our house and freeze very well too. Enjoy!


Recipe: Zucchini Boats

Ingredients

  • 2 medium (8-10") zucchini

  • 340g of ground beef or veggie alternative

  • Onion, chopped

  • Garlic, chopped

  • Mushrooms, chopped

  • Peppers, bell or hot

  • Salt & Pepper

  • Tomato, diced

  • Mozzarella Cheese, grated

Directions

  1. In a pan or skillet, cook your ground beef or veggie alternative (e.g. Yves Ground Round).

  2. Slice Zucchini lengthwise and scoop out seeds.

  3. Add cooking oil of choice to another skillet and heat.

  4. Add the chopped onion, garlic, and mushrooms to the skillet. Saute until tender.

  5. Mix the cooked ground beef or ground round to the veggie skillet. Thoroughly mix ingredients together.

  6. Place zucchini on baking sheet. Drizzle olive oil in the zucchini. Stuff / top the zucchini with the skillet medley.

  7. Bake at 350F until the zucchini is tender (about 15 minutes).

  8. Remove from oven and add tomato to each zucchini and top with grated mozzarella cheese.

  9. Return Zucchini to oven and broil for about 5 minutes until cheese is melted.

  10. Enjoy!


Let us know how we're doing


If you ever have an issue, question, concern, or comment that you'd like to tell us about, our feedback form is available and anonymous :).


Follow the link below to share your feedback with us!


This Week's CSA Share

  • Head Lettuce

  • Salad Bowl

  • Beets

  • Carrots

  • Yellow Onion

  • Zucchini

  • Cherry Tomatoes

  • Garlic

  • Parsley


Food Bank Donations


So far this season we've donated almost 1,700 pounds of fresh produce to our local food banks.


Most of our donated produce goes to Kawartha Lakes Food Source, a fantastic charitable organization that distributes to many food banks within Kawartha Lakes.


We also make direct donations to the Fenelon Falls Salvation Army, Bobcaygeon Food Bank, and the Kinmount Salvation Army Food Bank.


A big thank you to all of our CSA customers who support our operation and make this possible!

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