August 21st Farm News

 “The crickets felt it was their duty to warn everybody that summertime cannot last for ever. Even on the most beautiful days in the whole year – the days when summer is changing into autumn – the crickets spread the rumor of sadness and change.” 
―E.B. White, Charlotte’s Web

I know that summer isn't over yet, but today feels like fall. The cool breeze and break from humidity is simply beautiful. I wrote about processing tomatoes last week, and I am in the middle of our first canning of the season. We have 6 gallons of tomato juice cooking down at the moment!

With the busy-ness of this time of year, I plugged in the iPod to find that, other than the picture of this week's share, I didn't take any pictures this week. Instead, I'll share a link from Lynxx24's August Farmer's Market Finds. The anchors and camera crew came out to the farm earlier in the month. There is a brief interview with Craig and I, and a peek at the farm, the farmstand, and the Mauston Farmers' Market. Follow the link here:

Have a backlog of zucchini in the fridge? We've been making this a double batch at a time. One to eat and one for the freezer!

From America's Test Kitchen Season 15: Let's Make Bread / Cook's Illustrated

Zucchini Bread

What should be a light, moist snack is often a dense, greasy disappointment. Could we lighten the loaf? 

Makes 1 Loaf 

Use the large holes of a box grater to shred the zucchini. The test kitchen’s preferred loaf pan measures 8 1/2 by 4 1/2 inches; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes early. 


1 1/2 pounds zucchini, shredded
1 1/4 cups packed (8 3/4 ounces) brown sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups (7 1/2 ounces) all-purpose flour
1/2 cup (2 3/4 ounces) whole-wheat flour
1 tablespoon ground cinnamon
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
3/4 cup walnuts, toasted and chopped (optional) 
1 tablespoon granulated sugar 


1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease 8 1/2 by 4 1/2-inch loaf pan. 

2. Place zucchini in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, discarding liquid (you should have 1/2 to 2/3 cup liquid). Whisk brown sugar, oil, eggs, and vanilla together in medium bowl. Fold in zucchini. 

3. Whisk all-purpose flour, whole-wheat flour, cinnamon, salt, baking powder, baking soda, and nutmeg together in large bowl. Fold in zucchini mixture until just incorporated. Fold in walnuts, if using. Pour batter into prepared pan and sprinkle with granulated sugar. 

4. Bake until top bounces back when gently pressed and toothpick inserted in center comes out with few moist crumbs attached, 65 to 75 minutes. Let bread cool in pan on wire rack for 30 minutes. Remove bread from pan and let cool completely on wire rack. Serve. 

Enjoy this weather and your veggies!

Your Farmers,
Lauren (and Craig)

Lauren Kreutzer