Week 12: Summer continues...

I'd like to start with an update on the potential schedule change. If there is a member reading this who has no idea what schedule change I am talking about, please shoot us an email so I can explain. 

As of this moment, we have heard from 52 out of 79 of you. 49 of you have voted yes for the change (which actually hits our 60% threshold) and 3 have voted no. No one has said "No absolutely not, I am offended by the suggestion." (or anything along those lines), but one member brought up a concern about having the time to deal with a double share before things go bad, which makes me think I didn't explain things clearly enough. 

The storage items that we will be giving out in the last few shares are things like spaghetti squash, which will keep for several weeks on the counter and months if you have a dry 50 to 60 degree place to store it,  rutabaga, which will keep for several weeks in the crisper drawer of your refrigerator, and cured onions. They are items which will store without any work on your part.

All that being said, we are going to wait until after this week's distribution before we come to a final decision about the change so that members have a chance to talk to us about it in person first.

Now, I'd like to talk about this week's share, which doesn't realize it's back to school time and is once again full of summer's bounty. 

Members can expect: Carrots, Beets, Basil, Summer Squash/Zucchini, Cucumbers, Tomatoes plus Eggplant/Peppers/Tomatillos OR Ground Cherries, Potatoes or Rutabaga, and Chard.

The chard is still a little rough looking from the aphid attack, but it is also delicious so we've decided it's time to add it to the shares again. 

And, of course, there is still summer squash and zucchini coming, though it is definitely starting to slow down. Hopefully everyone has come up with wonderful ways to use it up. Here is another idea for you.

Zucchini Pizza

This is a fun and family friendly way to eat up summer squash or zucchini. For those of you with kids returning to school this week, it would make a great after school snack.

• 2 medium or 1 large zucchini or summer squash
• About 1/3 cup of tomato sauce or tomato slices as needed
• 1/2 teaspoon dried oregano
• 8 large basil leaves
• 4 ounces mozzarella cheese, preferably water packed, thickly sliced

Preheat the oven to 350 degrees Fahrenheit

Slice the zucchini into half inch slices. Slice small zucchini lengthwise. Larger fruits should be sliced into rounds. Arrange the slices in a single layer in a non-metal baking dish.

Spoon tomato sauce or lay tomato slices evenly over the zucchini slices. Sprinkle a pinch of oregano over each slice, reserving some for garnish if desired.

Slice basil leaves into ribbons and divide them among the zucchini slices.

Cover the zucchini with overlapping slices of mozzarella cheese.

Bake uncovered for 15 minutes, or until the cheese is melted and the zucchini is just barely tender. If desired, sprinkle with remaining oregano.

Serve hot or at room temperature.

Made with tomato sauce instead of slices.