Young Help

Hello Farm Friends,

This past week, we officially said goodbye to some of our favorite spring time veggies like broccoli, beets and English peas. The heat had officially become too much for them so they packed their bags promising to return at a more cool time of the year! In their place, right behind them though I noticed the Pink Eye Purple Hull Peas are blooming and the Okra is about to decide to become a real live okra producing plant…so more good veggies are on their way! The green beans will be in with a vengeance this coming week and we are so glad that Tim, our 17 year old help, will be back from vacation!!! We missed you Tim! I know he probably never thought once about us while he was scuba diving and having fun on the beach, but more times than once I can assure you I thought about him as I was bent over long rows of green beans and picked squash from plants that have razors on their vines!! Seriously, Jim and I both absolutely love our help. For one thing, they are young, 17 and 21 and it does a body good to be around young folks…until they tell you that they do not remember when Darius Rucker was Hootie and the Blowfish, or the commercial "Calgon…take me away". Even better is when they tell you they were 3 when you started college---uhhh! I told Kels this week after one such episode that I was leaving her in charge of the farm while I went to get a head start digging my grave! Haha! Really though, both of them are great and are great for and to the boys. It is wonderful to have such good help here on the farm that makes our work lighter in so many ways…not just their hands but their attitudes, humor and ethic. We are and have always been blessed to have good young help on the farm, we couldn't do it with out them!

Have a great week and check out this week's recipe for Baked Summer Squash below!

On-line Farm Market Will be open this week!
We will be open this Thursday for on farm orders, please visit Farm Market for details. Lots of great summer veggies are now in season and available for on line ordering and pickup on Thursday nights here at the farm!



Franklin Farmers Market
The Franklin Farmers Market is now open on Saturdays at the Factory In Franklin from 8am until 1pm. Rocky Glade Farm will be there in booth number 9 this Saturday!

Murfreesboro/Rutherford County Farmers Market
The Murfreesboro/Rutherford County Farmers Market is open now on Tuesdays and Fridays from 6am (goodness) until 11am. Rocky Glade Farm is only there on Tuesdays this summer, but check out the market…lots of produce in a great new facility! Located off of John Rice Boulevard on Agri-Park Drive in Mboro.

Farm Life Blog
Just Fine
Farm Life Blog


Photo of the Week
Headin' Home
To see the photo of the week use this hotlink Photo of the Week

Baked Summer Squash
This is great using the green eclipse zucchini and the papaya pear squash. When I fixed it I did not have any bread crumbs (or bread for that matter!) so I crushed up potato chips and mixed them with the parmesean cheese mixture that you spread on top of the squash. I also only fixed this dish in ONE layer instead of two and when I removed the foil cover for the last 5 minutes of baking I sprinkled on some cheddar cheese and broiled it for just a couple of minutes…it was YUMMY and I am not a squash's biggest fan! Hope you enjoy!
makes 6 servings
1 1/2 - 2 pounds summer squash (such as zucchini, pattypan squash, yellow crookneck squash)
1/4 cup olive oil
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped mixed fresh herbs such as basil, thyme, parsley and oregano
Preheat oven to 350° F. Remove stem ends and slice squash cross-wise in 1/4"-thick rounds. Toss with olive oil.
In a small bowl, combine bread crumbs, Parmesan, salt and pepper. Arrange half the squash rounds in bottom of a 9" by 12" rectangular baking dish, or similar. Sprinkle with half the bread crumb mixture. Arrange remaining squash on top and sprinkle remaining bread crumb mixture.
Cover baking dish with foil and bake in oven for 30 minutes. Remove foil and bake another five minutes.
Top with chopped herbs (I left these out to make it more kid friendly) and serve.




Have a great week!

Julie

Website Content © 2006-2017 Rocky Glade Farm.  •  Site by Devon Weller