Squash...Glorious Squash!

Well, when you go away for 48 hours during squash season, you come back to a few surprises...Our assortment of patty pan and Zephyr summer squashes, as well as yellow zuccchini have been doing well!

Now is your chance to ask for extras, shred them and put in freezer for addition to winter stews and casseroles.

YELLOW SQUASH MUFFINS

2 lb. yellow squash 2 eggs 1 c. butter, melted 3 c. flour 1 tbsp. plus 2 tsp. baking powder 1 tsp. salt Cut squash into 1 inch slices. Cook in small amount of water 15-20 minutes. Drain well and mash. Measure enough to equal 2 cups. Combine squash, eggs, and butter; stir well and set aside. Combine rest of ingredients in large bowl; make a well. Add squash mixture; stir until moistened. Spoon into greased muffin pans 3/4 full. Bake at 375 degrees for 20 minutes. Makes 1 1/2 dozen. *** try adding a little lemon extract or grated lemon peel for some extra zing. Grilled Squash from www.allrecipes.com INGREDIENTS (Nutrition) 4 medium yellow squash 1/2 cup extra virgin olive oil 2 cloves garlic, crushed salt and pepper to taste Preheat the grill for medium heat Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill. Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper. Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

A weekend away...

We enjoyed a quick weekend getaway - our 48 hour whirlwind summer vacation.   For more than 10 years now we've attended the Traditional Archery Rendezvous in the cool northern Pennsylvania  woods near Galeton.    We hiked along muddy trails, grazed on delicious red raspberries and shot our longbows at targets hidden amongst the fern.    Had a wonderful time, with not a green bean or squash plant in sight.

We're back!

Ahh, the agony of not having internet access at home for more than 2 weeks!   Eye opening to realize how dependent I've become on 24/7 access to this technology.    I'm glad to be back on-line, and return to checking the weather forecast almost obsessively.    Garden is doing well - and so are the critters.   

It's time for the garden to receive more attention focused on fall crops - we've pulled out the spring pea plants and their trellis, and are actively mowing and tilling those early crops that have been harvested.    For those areas that have had early crops, we will either seed cover crops (buckwheat this time of year), or plant fall crops.    We're seeding fall greens, and succession plantings of beans, cabbage, turnips, carrots cukes and zukes.    Still plenty to do!  

We're also planning for the Centre County Farm Tour on August 8th; more info on that to follow.

Our first batch of chickens was butchered 2 weeks ago - yes, there's some delicious chicken available out of our freezer - and they turned out a beautiful plump  5.5# at 8 weeks old.   Our chickens are raised on certified organic feed that is grown and processed in Milton, and we appreaciate the high quality and freshness of the feed.  Although the cooler weather slowed things down some in the garden, the birds sure enjoyed the cooler weather and the grass it provided.

Our muscovy ducks have been doing well, and we've got two big groups of hatchlings patrolling the farm for any pesky bug that dares to cross their path.   It's always a pleasure to see them spread out across the lawn and devour Japanese beetles!

We've got our Turkey poults arriving via mail next week, and the brooder will be clean and ready for them, providing a safe and warm haven for them till they can go live under the pine trees behind the house.   The pine trees, and surrounding meadow,  is the best spot we've found for raising our poultry, as it provides a natural habitat for them, with access to cool shelter and roosting branches, while still allowing lots and lots of grass for foraging.

The piggy trio of Piggly, Wiggly and Squiggly are doing well, enjoying meals of soaked and sprouted spelts raised here on the farm.   They're still a friendly bunch, but big enough now that an unintentional  mis-step on their part can seriously hurt a croc-clad foot - I have the bruise to prove it.   My mistake, those piggies just wanted their bellies scratched and got a little excited.