This was submitted by Dancing Roots Farm crew member Melissa Streng, who says it is a delicious, moist, not-too-sweet zucchini bread. All summer squash can be used interchangeably; this recipe is a great way to use those large squashes you might find in your box (!)  Zucchini breads

In Your Share This Week Lettuce – Rhazes This is a new one for us. What do you think? Salad Mix- 10-12 different varieties of lettuce Cilantro – Pokey Joe Last year we fell in love with this new variety from our friends at Uprising Seeds in Bellingham, WA. It tastes wonderful

by Helen C. Coon from Living History Farms in Indiana ‘Just a farmer’ you said and I laughed ‘cause I knew all the things that farmers must be able to do. They must study the land then watch the sky and figure just when is the right time and why to sow and to plant to buy and

from grouprecipes.com 1 ¼ lbs fingerling potatoes, washed and halved 1 Tbsp sea salt 2 ½ Tbsp extra-virgin olive oil ½ tsp fresh ground pepper 1 Tbsp fresh rosemary, chopped fine (optional) 2 – 3 Tbsp balsamic vinegar Preheat oven to 450°; place oven rack in lower third

from Leafy Greens by Mark Bittman ½ cup pearled barley                                    1 medium cucumber, peeled optional 6 Tbsp olive oil                                                2 Tbsp white wine

We’re having our Farm to Fork (www.farmtoforkevents.com) dinner this Saturday, August 13th so have much work to do getting this place cleaned up! It should be a fabulous meal put together by Jason French of Ned Ludd (www.nedluddpdx.com), featuring produce by Dancing Roots Farm,

After four years of regularly serving salad and having it refused, Quincy LaTasha is finally eating her greens! Clearly, Dancing Roots Farms grows the best lettuce around. As first-year CSA members, the Jeske family is so excited to enjoy the beautiful, bountiful, and delicious produce

from From Asparagus to Zucchini   fennel bulb(s), fronds removed & reserved            1 can (28 oz) kidney beans, drained 1 small onion                                                                 2-3

from DrGourmet.com 4 beets, peeled & cut into ½” wedges                         2 thyme sprigs 2 Tbsp water                                                                     2 Tbsp extra-virgin

While preparing your veggies, don’t throw away those trimmings! You can get a full second use of those precious vegetables by making your very own, Super Nutritious Stock. Items to include: both ends of summer squash, onion peels & roots (clean), carrot tops & peelings,