Quite the storm last week!
We hope that everyone is safe and sound with little damage to body, spirit and property.
When we woke up with no power on Friday, we needed to make a large, unbudgeted purchase (the loud generator!) This was very necessary to save all of our frozen items in the store. The generator, however, only let us power the freezers and refrigerators and not the well. So, the vegetables were not too happy in the intense heat on Friday. Luckily, our power came on Saturday and they were once again happy!
A couple of weeks ago, we posted that we needed a new freezer.
Well, thanks to Pete and LuAnn MacIlvane for donating a great freezer to us!
Our coffee supply is being replenished this week. Please let us know if you have certain preferences and we will stock them for you.
You will notice that we are now also carrying Granola from Sweetwater Bakery. The oats, seeds and nuts in the granola are all soaked and dehydrated, making it easier for you to digest and assimilate all of the nutrients. The granola is also gluten free! It sells for $7 per pound.
Don't miss our upcoming workshop with herbalist, Cindy Koser
Making the Most of Maysie's Herbs- July 10th 10 am - 12:30 pm
Six of the world's most popular and useful herbs are grown right here at Maysie's Farm! We will discuss Basil, Lavender, Oregano, Rosemary, Sage and Thyme. We will discuss how these delightful herbs will serve you both in the kitchen as well as the medicine cabinet.
We will also discuss The Fine Art of Making Herbal Tea as we sample a few of the splendors being grown here- Lemon Balm, Red Clover, Nettle, Peppermint, Spearmint, Apple Mint and Chocolate Mint!
Come join us
$10 per person. Sign up sheet is posted in the barn, or you may call or email the farm to register. All proceeds will go to Maysie's Farm Conservation Center.
Zucchini and cucumbers are really coming on!!
This week's recipe is from Deborah Madison's cookbook, Local Flavors. It serves as a great way to use up some marjoram from the farm as well!!
Zucchini Frittata with Ricotta and Marjoram
Serves 4-6
1 1/2 pounds zucchini, preferable Costata Romanesco
sea salt and freshly ground pepper
2 Tablespoons olive oil
6 large market eggs
1 large garlic clove, crushed or minced with a pinch of sea salt
1 Tablespoon chopped marjoram
1/3 cup grated Dry Monterey Jack or Parmesan cheese
1/2 cup ricotta, drained if very wet
Coarsely grate the zucchini, toss with 1 teaspoon slat, and set aside in colander for 30 minutes. Rinse briefly, then squeeze dry
Warm half the oil in a wide skillet over medium high heat. Add the zucchini and cook, strirring frequently, until it's dry and flecked with gold, about 6 minutes. Transfer to a bowl and wipe out the pan.
Preheat the broiler. Beat the eggs with a few pinches of salt and some pepper, then stir in the garlic, zucchini, marjoram, Jack cheese and ricotta. Allow the ricotta to remain streaky. Add the remaining oil to the pan, and when it's hot, add the eggs. Lower the heat, cook for a minute or so, then shuffle the pan a few times to make sure the eggs are loose on the bottom.
Cook over low to medium heat until the eggs are set and the tip is nearly dry, about 10 minutes, then slide the frittata under the broiler to finish cooking the top. Invert the finished dish onto a serving plate.
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