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This is a wonderful and simple summer vegetable dish!

3-4 summer squash, rinsed and sliced into 1/4″ rounds

1-2 vidalia onions, peeled and sliced thinly

2 T. butter

salt & pepper

1 clove garlic

 

Allow butter to melt in large sauté pan with minced garlic. Add squash and onions. Cover and cook on low-medium for 20-30 minutes, adding seasoning to taste. MaryRuth adds Cavender’s Greek Seasoning instead of the salt/pepper/garlic- that’s also very good!

We have just restocked the freezer with the first harvested steer of the spring. All cuts mentioned on the web page are available. We have sampled one NY strip and one ribeye and thought both were very good. One thing of note about the beef in this steer is that the cuts are smaller, most steaks are in the neighborhood of 8 ounces (with the exception of the sirloins which are around 1 pound) and most roasts a little less than 2 pounds . These smaller cuts are a reflection of the smaller size of the Dexter breed … however, the flavor is very good.

All,

We have been out of town this weekend and I haven’t checked the garden since Friday, but I think I can safely assume there will be spinach, lettuce and kale. There should also be some squash and zucchini. Just let me know what you need this week,

 

Thanks,

Roger

All,

I should have squash, zucchini, lettuce, spinach and kale this week. No sugar-snap peas, they are finished for the season. Just let me know what you need,

Thanks,

Roger

All,

      assuming that tomorrow is not a total washout, I will have the following for all that are interested: squash, zucchini, kale, lettuce mix (red and green), spinach, and sugarsnap peas. The zucchini and squash really came of age overnight and there’s more than enough to go around (especially zucchini). This may be the last go round for peas and there’s plenty of them also,

Roger

All,

There will be more multi-colored lettuce this week along with sugar-snap peas, kale and arugula and spinach. Squash and zucchini are starting to form and hopefully will be harvestable in the next 3 weeks. I know I’ve inundated you all with “greens” the last few weeks … feel free to let me know if you prefer to “take a week off”. As always, there are eggs and beef for anyone who wants them.

Also, if you know of anyone who may be interested in joining the group feel free to let them know …. there is an abundance of some things right now and we could easily supply more people,

Thanks as always

All,

Just to let you know there will probably be about the same selection of “greens” this week with hopefully more spinach for those that want it. There will also be an undetermined amount of sugar-snap peas this week along with eggs or beef if interested,

Thanks,

Roger