It's hard to believe that we are already half way through the CSA season! The little bit of rain we received on Tuesday was a welcome relief to our fields and pastures. The farm has felt very dry and dusty and in need of a little bath! All this heat has brought more and more ripe tomatoes, squash and peppers. The warm days have also brought more pests in the form of flea beetles, cabbage butterfly, and leaf miners. You might notice that the collards have large and small holes this week. The small holes are signs of flea beetle feasting while the large holes are from cabbage butterfly caterpillars. Both of these pests are very common in the pacific north west and we use a host of organic controls to try and limit their damage including covering the plants with remay, using sticky traps and planting trap crops. We very rarely spray organic pesticides and see these as a last resort on our farm. To us pesticide use, even organically approved, are a bandaid to underlying issues on our farming system. High pest pressure can occur for a host of reasons, just like us, plants have immune systems, and our growing practices and soil health can greatly affect a plants ability to ward off or attract pests and disease. Sometimes pests come from weather and flea beetles love hot and dry climates like what we've been experiencing this summer. That said, they're damage is mainly cosmetic and your collards should still be delicious...the bugs sure thought so!
'Lazy' Chiles Rellenos
- 8 whole Roasted, Peeled, And Seeded Anaheim Chiles
- 1-1/2 cup Monterey Jack Cheese or Sharp Cheddar, Grated
- 5 whole Large Eggs
- 2 cups Whole Milk
- Salt And Black Pepper To Taste
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne Pepper
Preheat oven to 325 degrees. Mix together eggs, milk, salt, pepper, paprika and cayenne. Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish. Top chilies with half the grated cheese. Repeat with another layer of chilies and another layer of cheese. Pour egg mixture all over the top. Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set. Cut into squares and serve with warm corn tortillas!
Not sure how to roast your peppers! Here's a How To from the Pioneer Women blog.
Wondering what to do with all of that zucchini? Here's a great recipe for Zucchini Bread from Smitten Kitchen.
Have a great week!