The Grange Farm is nestled in a beautiful piece of land. We have two veggie production fields, each about 7 – 10 acres, connected by a dirt road that runs through a wooded area and over a small stream. Each field is surrounded by permanent deer fencing with several large gates located at strategic points around the perimeter. Every morning we open the gates so that we are able to tend to our crops and in the evenings we diligently close the gates to keep our large-eared, hoofed friends out. Every once in a while, typically around dusk when they are most active, our efforts are thwarted and a deer or two slips inside the fenced area before we are able to close the gates. It’s hard to notice at first when our neighbors have settled in our production fields. They hide in the wooded areas, safely protected by trees, shrubs, and vining plants, but over a short period of time we begin to notice the signs of their residence – hoof prints, droppings, and worst of all, damaged plants. Deer LOVE leafy greens and are particularly fond of cucumber leaves, sweet potato greens, carrot tops, swiss chard, and lettuce. Over the past week we’ve struggled with deer pressure but after a late night of mowing the perimeter of both fields and scoping all of the forested areas of the properties I was able to gently persuade 2 mother deer and 3 baby fawns out, which was quite a relief.
We are also very grateful for the sun coming back this week and drying up the fields a little bit. Water saturated soil makes it quite hard to seed directly into the earth, mow, plow, or till – all tasks that we need to begin accomplishing in order to prepare the Farm for our fall plantings which are right around the corner!
This week we are swimming in zucchini and yellow summer squash – which are ostensibly the same vegetable. In my opinion you can swap the two for each other in any recipe. Below I’ve listed a couple zucchini and summer squash bread recipes that are the perfect breakfast bite or anytime snack.
Also in shares in this week are pickling cucumbers. These guys are small, crunchy, and make and amazing pickle. Simple refrigerator pickles are my favorite way to go – free of coloring and preservatives, these pickles are a refreshing and cool addition to any summer meal – it only takes a jar, a fridge, cucumbers, vinegar, spices, and 24 hours!
Thanks so much and we will see you at the Farm Stand or at the Boat House for pick up this week!
Be Great and Well,
Anya, Deb x 22 goats, Dan and Ann, Lex x 800 laying hens and x 17 hogs, James and Rocko, Nate, Christina, Kate, Amanda, Julia, Anna, Radish the feline queen