Ok today is box day again! Everyone is getting pretty much the same as last week. Sorry the edemame wasn't quite ready this week. I thought it might be, but since we haven't grown it before I wasn't sure how fast it would fill out, but I definitely think it will be ready next week, so be looking up those recipes!

Sorry it's been so long since last posting! Things though are moving along...horrible hot weather, high humidity, torrential rain, little cooler, birthdays to celebrate, vehicle inspections and repairs to make, appointments to make, kids off to college...!!! Any way through it all Greg has gotten the old potato ground tilled up and he and Lucas made the beds and laid the drip tape for the three thousand strawberry plugs which should be arriving in a week or so! Hopefully we'll be able to use the new transplanter to get them in the ground which should make things a lot faster and easier!

The edible soy beans (edemame) should be ready to pick this week, so be looking for them in your boxes. You must boil the edemame before you can eat them, but then you can eat them plain or use them in different recipes. So if you click on the above highlighted words you will be taken to two different web pages with information and recipes!

CSA box day today! Today everyone will be getting eggs, tomatoes, cucumbers, zucchini, potatoes, apples and eggplant. I decided to give everyone a break on the okra! The half shares will be getting their fennel today.

Here's a recipe I found in my "From Asparagus to Zucchini" cookbook!

ZUCCHINI, FENNEL, AND ANDOUILLE PIE
1/2 Tbsp. butter, softened
3 Tbsp. bread crumbs
1 Tbsp. olive oil
3/4 cup diced onion
3/4 cup diced fennel bulb
1 tsp. minced garlic
2 cups diced zucchini
1 link (4 oz.) andouille sausage
1/2 tsp. crushed fennel seed
salt & pepper
3-4 oz. Swiss cheese
3 large eggs
1/2 cup milk
for garnish: diced roasted red pepper, chopped black olives, or chopped fennel leaves
Heat oven to 350 degrees. Generously grease a pie plate with the butter. Sprinkle bread crumbs over buttered areas. Heat olive oil in skillet over medium flame. Add onion, fennel, and garlic; saute until vegetables are partially tender, about 5 minutes. Raise heat to medium-high; stir in zucchini, andouille, fennel seed, and salt & pepper to taste. Saute until zucchini is tender, 3-5minutes. Spread mixture on platter; cool 10 minutes. Meanwhile, grate cheese; sprinkle 2/3's of it into pie pan. Beat eggs with milk in bowl. Stir cooled vegetable mixture into egg mixture; pout into pie pan. Sprinkle remaining cheese on top. Rim outer edge of pie filling with garnish choice. Bake until set, about 30 minutes. Cool 10 minutes before serving. Makes 6-8 servings.