I can’t recall a summer in Maine with more sunshine than this year. Tony decided this spring that we should convert the outer horse pasture at the farm into a vegetable and flower garden and try our luck selling some of the rewards at the shop. I’m sure many of you in our area recall what last season was like for your vegetable gardens. There was literally 90 days of rain here and things got pretty dreary. If it had been like that again this year our little foray in the field could have been a disaster. But the sun gods have been unimaginably kindhearted and the garden is thriving and moving right into high yield September production.
                     It would have been easy to just take some pictures of the veggie field and post them here for you(and actually I could not resist and did take more; I will post some of the good ones up on our new Facebook page if you want to see them) but of course Tony had a fun and fabulous idea to do something different for you.

                     So without further ado, here are some of our current favorite summer vegetables for you to enjoy. I think you will agree that they are such beauties they deserved to be put on display!

              1. Turk’s Turban
              2. Sweet  Dumpling Squash
              3. Delicata
              4. Striped Acorn Squash
              5. Onion
              6. Flying Saucer Patty Pan
              7. Green Tint Patty Pan
              8. Carnival Acorn Squash
              9. Kabocha
              10. Sungold Cherry Tomatoes
              11. Green Beans
              12. Red Cabbage   

                  
                    While we are sharing favorites, one of our best clients, Seana Wood sent us some recipes she has been using with all the wonderful vegetables from her garden this summer and we thought you would all enjoy them as well. Click through the jump for the best part of an abundant vegetable garden, Patty Pan Squash Casserole, Mediterranean Chopped Salad and Creamed Chard. Yum!

Patty Pan Squash Casserole
         Adapted from the Blackberry Farm Cookbook.  A delicious summer side dish or easy dinner served with a garden salad. 
  • 4 Tbsp butter
  • 1 onion, chopped
  • 2 lbs. patty pan squash, roughly chopped
  • 1/4 cup freshly grated parmesan cheese
  • 1 cup grated manchego cheese (or sharp cheddar)
  • 1 cup fresh bread crumbs
  • 2 eggs,  lightly beaten
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 cup chopped parsley
  1. Preheat oven to 375 F and butter a casserole dish.
  2. In a large skillet or dutch oven with a lid, melt the butter. Add the onions and cook until softened, about 5 minutes. Add the squash and stir well to combine. Cover & cook gently, stirring often for 7-8 minutes until squash is tender but not browned.
  3. Remove from the heat and let cool for a few minutes. Stir in the parmesan and 3/4 of a cup of the manchego (or cheddar) and 1/2 a cup of the breadcrumbs. Stir in the egg to combine.
  4. Transfer the squash mixture to the prepared dish. Sprinkle the top with the remaining cheese and breadcrumbs.
  5. Bake for 30 minutes until brown and bubbly. Serve hot or warm and enjoy!
Mediterranean Chopped Salad

  • 4 cups cherry tomatoes, cut in half
  • 1 onion (or a small bunch of scallions), finely chopped
  • 1/2 cup basil chiffonade, or rolled up and finely sliced
  • 1/2 cup fresh flat leaf parsley, chopped
  • 2 cucumbers, chopped into large chunks
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp quality vinegar, red wine or balsamic
  • 1 cup crumbled feta cheese
  • 1 Tbsp salt & pepper (or to taste)
  1. In a large bowl, combine tomatoes, onions, cucumbers & herbs.
  2. Toss with cheese, oil and vinegar. Season with salt and pepper to taste.
  3. Eat!

Creamed Chard

          An excellent side with grilled fillet of beef or salmon, or anything else that pleases you!
  • 2 Tbsp butter
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 lbs. chard, washed well with stems removed and leaves roughly torn
  • 1/2 tsp  kosher salt
  • fresh ground black pepper to taste
  • 2/3 cup heavy cream
  • 1/2 cup freshly grated parmesan cheese
  1. Melt butter in large skillet. Add onion & cook until soft, about 5 minutes. Add garlic and cook 1 minute. Add chard & salt. It will seem like a lot but will cook down considerably. Stir gently while cooking until leaves start to wilt and soften, about 10 minutes.
  2. Add cream and cook on medium stirring often until it thickens, about another 10 minutes or so.
  3. Add cheese and pepper to taste and mix well to combine.
  4. Enjoy!

Author Whitney Grover

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