Week Twelve: Halfway time

Hard to believe we're roughly half way through the 2009 season, isn't it? In some ways it's difficult to imagine that we have so much more to go, and in others it seems like time is just flying. As usual at this time of year, we're having some staff-summer-vacation-combo issues, but I'm stoked about the two last-moment volunteers who will be joining us in the kitchen tomorrow. Let's hear it for Jason and Marissa! Yay! This month has actually seen a crazy assortment of great folks stepping into the kitchen, so I want to take this moment to thank everyone who's been working with us so far. Here goes: The Kitchen regulars: Michelle and Cynthia and Becky: these ladies never stop and give so much! Early season regulars: Blair and Eliza: we miss your company and thank you for your hard work and ideas. August guest chefs: Nell who helped with fritters and potato salad, Nitya the hard worker who brought us that Indian feast, Megan who gave us two great weeks, Jana who brought us so many tales from Grand Rapids (and did all the work for last week's oriental green beans and greens), and now Marissa and Jason. Also, we have our newest regular: Jake, who is a master dishwasher and carrot washer. In September we will be rejoined by Julie and Amanda, great cooks from last year. Hooray for the cooks!!!
It's been a good week out at the farm, as usual. We were busy despite the heat weeding and thinning the fall crops, especially the asian greens. We're always looking ahead at the farm, it seems! Anne also shared some delicious pickled zucchini with the apprentices.....guess what we'll be having this week.... Paul reports that it's looking like a good year for melons and we should be getting corn very soon.
This week's bountiful share:
Carrots - 1 lb
Tomatoes - 1 1/2 lbs
Hot peppers - 3
Cucumber - 2
Melon - 1
Greens - 1 lb
Sweet peppers - 3
Summer squash - 6
Choice: 1 lb green beans OR 2 baby heads of cabbage (we chose both!)
Sweet basil - 5 tips
Parsley - 1 bunch
Lime basil - 10 tips

Menu
Tabouli Everyone's favorite parsley vehicle since Anne told us to make the parsley bunches TWICE as big this week! From Moosewood Restaurant Cooks for a Crowd p. 104
Cabbage Salad with Thai-style Fresh Herb Dressing from From Asperagus to Zucchini p. 44
Prizewinner Green Beans with Tomatoes and Herbs from From Asperagus to Zucchini p. 23 This deceptively simple dish has indeed been a prizewinner with CFK members in the past.
August Soup Another delicious combination of all the vegetables we have on hand. From The Community Farm Cookbook 2001 edition p. 57
Zucchini Pickles - like Bread and Butter pickles, but with squash! from The Ball Blue Book of Canning p. 53
and, a special treat: Zucchini Bread needs no explanation. from The Community Farm Cookbook 1994 edition p. 71

We have our work cut out for us, it seems!
See you Friday.
peace
Mary
Photos: 1. Michelle shows off chard stained glass. 2. Know your hot peppers! 3. Nancy gathers her basil and parsley. 4. Nikki grabs a cucumber.