Rod Blaker (This email address is being protected from spambots. You need JavaScript enabled to view it.)To:you (Bcc) + 1 more Details
Hello all,
Some of us are receiving vegetables on a weekly basis as well as the forwarded report. We are enjoying both very much and thought we would share the latter with you.
Hope you enjoy it too! 

---------- Forwarded message ---------
From: Bramble Lea Farm <This email address is being protected from spambots. You need JavaScript enabled to view it.>
Date: Fri, 24 Jul 2020 at 07:03
Subject: Bramble Lea Farm Newsletter
To: <This email address is being protected from spambots. You need JavaScript enabled to view it.>


"There is a tide in the affairs of men, Which taken at the flood, leads onto fortune ... On such a full sea we are now afloat."

(William Shakespeare, Julius Caesar)


You might say that Brutus' speech in Act 4 of Julius Caesar, in which he argues with Cassius for a quick battle against their enemies, is all about seizing the moment and not allowing fear to guide one's decision-making.

Or you could say it's about zucchini.

For if there were ever an unstoppable tide in the affairs of humankind, it is definitely the zucchini plant, on whose full sea we are now all afloat. By now, the plants themselves have grown into small jungles - knee-high cathedrals to sunlight whose broad leaves feed a seemingly unceasing production of fruits. Tending 150 summer squash plants in full bore is a challenge in itself; knowing what to do with so much zucchini is another.

Since the heat has abated a bit, it would be a good time to fire up the stove-top and fritter away a Sunday afternoon making fritters. Here's what you'll need for about twelve fritters:

2 zucchini, 1 small potato, 1/2 medium onion, 2 tsp kosher salt, 2 large eggs, 1 garlic clove, 1/2 tsp cumin, 3 tb finely chopped parsley, 2 tb finely chopped mint, 1/3 cup flour, 1/2 tsp baking powder, 1/2 cup vegetable oil.

Grate the zucchini, potato, and onion. Toss with the salt, and let sit in a collander for about 45 mins or until the zucchini releases its water (or just squeeze them!). Beat the eggs, mix them into the grated vegetables. In another bowl, combine the flour and baking powder as well as the parsley, mint, grated garlic clove, and cumin, and add to the vegetables, mixing gently.

Heat the oil in a (preferably non-stick) pan until the oil begins to shimmer. Spoon some small scoops of the mixture into the oil, and flatten with a spatula. Cook about 3 minutes on each side, until golden brown and crispy. Transfer to a rack of some kind, and season with salt. 

Make some herbed yoghurt or sour cream and gobble up your fritters!



This week, you'll enjoy tomatoes, cucumbers, summer squash, kale, Swiss chard, beets, beet greens, basil, parsley, mint, and green and yellow beans.

We're still waiting on those greens - one more week, we promise. The broccoli is looking good to begin next week as well, and we'll soon have a bean explosion. In another couple of weeks, we'll have cherry tomatoes and shishito peppers.

We were too busy to inventory the pork this week, but we've slated some time on Sunday to do it. We'll keep you posted on the availability of pork chops, legs, and roasts!




July has been bountiful with rain - we're crossing our fingers that it keeps up this way in August! Lotsa rain means lotsa weeds, and Jasmine has had her hands full keeping up with them. The farm looks great - virtually weed-free for the first time in its life. Beneath the dirt, the carrots and potatoes are growing; above it, the greens are leafing out and the tomato plants are beginning to flower. 

Another helper has shown up this week: Lulu is learning to pick tomatoes! The Field Commander has taken her protégé into the greenhouse nearly every day this week to show her how to delicately break the tomato stems off just above the fruit, and to try not to disturb the plant too much while thusly burglaring it. We may have a budding gardener on our hands.

The farm stand has been busier than never before - tomatoes, cucumbers, and summer squash are flying off the shelves as a steady stream of cars comes and goes. Is this a COVID bump for local vegetables? Whatever its cause, we're delighted to supply our neighbours and visitors with the best tomatoes around.