you must take squash!

these patty pans just won't stop!


Harold and Linda hard at work!


Rainbow cherry tomatoes

A busy week at muddy fingers farm. We are still managing to keep the late blight away from our tomatoes and our late season potatoes, so that is good news! We are using several management strategies currently to keep the late blight contained to where we first spotted it. we are also having some help from several things that are just dumb luck. First the weather has been less conducive to blight. We have been having warm days and warmer nights and it has been drier. Secondly, the early and midseason potatoes are planted separately from the other vulnerable things, and they are physically separated by a windbreak.

We are also actively taking steps to contain the late blight that we do have. First of all, when we discovered the disease very early in the outbreak in our early and mid season potatoes, we pulled the infected plants and any near them, that was about four 100 foot beds. Those pulled plants are under a piece of plastic, cooking in the sun to kill any spores that were on them. Then we noticed that the rows below the first 4 had also become infected, so we took the brush hog through and mowed those plants to the ground to stop more spores from forming and spreading to other plants both here and on our neighbors land (another 8 beds, I think).

Thirdly, we are spraying copper hydroxide which is what is recommended for organic growers to prevent the late blight. This treatment if preventative only, so the leaves must be sprayed with a coat of it before the spores land on them, meaning after rain and every week or so they must be sprayed again. According to the Umass extension website, oral toxicity of copper is low (lower than aspirin or caffeine), but washing tomatoes is still recommended before consuming. We are washing our tomatoes and potatoes before we give them out. But this is a general reminder that it is always a good idea to wash all produce before you eat it. We are extremely careful about hand washing and hygiene, but unfortunately, not every person who picks up produce before you is as conscientious.

When mowing the potatoes last week, it was sad to know that we were cutting their growing season short, but we know that they were mostly sized up already and we may be able to save our tomato crop as well as the storage potatoes that have not yet sized up. So, it was a hard decision that we felt was the only way we really could go. As I was mowing the plants, two things came to me. The first was the smell of the late blight. I had read that the extremely fast decomposition of the plant material caused by late blight infection can cause an intense smell. I accidently hit the corner of the plastic covering the pulled up plants from the first few beds, and the only two words that can describe the smell are GAG REFLEX! Wow! The poor irish! As the boats left the island after the famine, the smell of rotting potatoes must have followed them miles out to see, the last memory of their homeland must certainly have been the awful odor of rotting potato plants.

I haven’t mowed anything taller than a lawn in a while and I had forgotten the way the barn swallows swoop excitedly around the tractor as it scares insects up for them to eat. The little nestlings in our barn and carport were well fed the night, and it made me smile to see the birds swoop and dive snatching up insects. I felt like part of the flock as they soared at eye level dipping down and grabbing their prey. Even if we were mowing growing plants, life does go on!

On the bad news front, this will most likely be the last week for cucumbers as the downy mildew has finished them up. Get them while you can (see the recipe below for cucumber soup!) In reference to the title, the squash are doing great, please, please take them and eat them and LOTS! in case you need inspiration, see several recipes below.

In the news that could have been worse department. We have been pulling onions this week and they managed to size up pretty well before they got downy mildew. We even pulled one that weighed in at 2 and a quarter pounds before it was peeled and cleaned!

We had a nice time at the star gazing sleep out, but who knew so many people go on vacation in august! There were lots of people who expressed interest in coming, but in the end it was a small group of us who slept out and a bigger group who enjoyed the dessert potluck. We haven’t scheduled or planned September’s event yet, but keep your eyes out, we are talking about having a perogie making day!

Things you may see this week:
squash
last of the cukes
potatoes
squash
tomatoes
cherry tomatoes
celery
lettuce
carrots
peppers
eggplants
beets
squash
edamame
basil
parsley
chard
kale
beans
cabbage
dill
lettuce mix
garlic
onions
squash


try this delicious heirloom tomato salad recipe from the Edible Finger Lakes magazine!
3 lbs heirloom tomatoes, cut into wedges
1 garlic clove grated (or minced and mashed with salt)
3 T extra virgin olive oil
1 T red wine vinegar
1/2 cup basil leaves, torn
2 stems of oregano leaves
1/2 tsp coarse salt, more to taste
1/4 tsp. fresh ground pepper

put tomato wedges in a bowl and whisk together the other ingredients, then toss it over the tomatoes. this recipe is great tossed with feta or goat cheese!

"Quick Zucchini julienne" from "more house specialties"
heat 2 T olive oil in a large skillet
saute one medium onion, thinly sliced
add 1 lb (4 cups) of matchstick sized zucchini until lightly browned and crisply done
stir in 1 T sesame seds and 1 T soy sauce, add salt and pepper if desired.


Zucchini-potato pancakes:
2 medium zucchini, grated (about 1 1/2 cups)
1 large potato peeled and shredded (about 1 1/4 cups)
1 small onion, grated
2 T. cornmeal
2 T flour
3/4 t salt
1 egg, lightly beaten
oil for frying

sourcream if desired for serving.

Drain zucchini, pressing out as much liquid as possible, mix with potato and onion. stir in cornmeal, flour, and salt and egg until well mixed.

lightly grease griddle or skillet. cook using 2 T for each pancake, pressing down to flatten, 3-4 minutes per side, until lightly browned. Serve with sour cream.


this recipe from our friends, kara and ryan, sounds so good, can't wait to try it!

BEET CHIPS
MMMMmmm... even non-beet-lovers enjoy this snack.

4 beets, scrubbed -- do not peel
1 Tbsp. olive oil
sea salt to taste

Preheat oven to 400 degrees F. Using the slicing blade of your food processor, a mandoline or a sharp knife, slice beets as thinly as possible. Toss with olive oil and salt. Spread evenly on a cookie sheet. Roast 30 minutes to 1 hour, turning halfway through, until crisp. Check often to make sure they don't burn. Let cool and enjoy!

on the same note, try roasted green beans! large beans are especially good for this recipe!
toss beans with olive oil. bake at 450 for 20-22 minutes, turning after 10. salt the beans and serve, they are like green bean french fries, really great!


last chance for this recipe, i guess:
cucummber soup:
place 2 peeled cucumbers, one shallot(or small onion), 1 tsp dill, and 1 tsp. parsley in the food processor and puree. Add 1/4 cup yogurt and 1-3 tsp. cider vinegar. season with salt and pepper to taste.


hope the week is super! liz and matthew