It has sure been a hot week – we had temps here over 100 degrees for several days.  I am glad at least that the nights and mornings are cooler – we try to get out early to work in the garden and feed and water the animals.

We had 8 new Katahdin ewes and 1 Katahdin ram join our flock of sheep this week, we are excited to see how they will help us grow our pastured lamb.

We also took several pigs to the butcher this week as our booth at Liberty Lake is doing well this year.  We have also been asked to participate in the Choose Local Fest in Coeur d’Alene – should meet lots of new folks, which will be fun.

There are lots of great veggies in this week’s CSA box.  I used the potatoes, zucchini, tomatoes and fresh dill for the recipes below.  Hope you stayed cool this week – looking forward to cooler temps in the weeks to come…:)

Easy Potato Salad

Ingredients

  • 1 bag red potatoes
  • 1/2 onion chopped fine
  • 2 tbsp salt
  • 2 tbsp red wine vinegar
  • 1 tsp fresh dill
  • 3/4 cup mayonnaise
  • 1 1/2 tbsp mustard
  • salt and pepper to taste

Instructions

  1. Chop potatoes into 1 inch cubes.  Put into stock pot with 2 tbsp salt and water to cover.  Boil for 5 minutes or until potatoes are just fork tender.  Drain.

  2. Put hot potatoes in bowl.  Add chopped onions and red wine vinegar.  Stir to combine.

  3. In a separate small bowl combine fresh dill, mayo, mustard and salt to taste.  Use a stick blender to blend the ingredients.

  4. When potatoes have cooled, add the mayo mixture and stir well.  For added fun, add chopped hard boiled eggs, bacon or ham crumbles or chopped up, cooked sausage.


pixabay tomatoes

Roasted Zucchini and Tomatoes with Eggplant

Ingredients

  • 1 large zucchini
  • 1 purple eggplant
  • 3 tomatoes
  • olive oil
  • garlic powder
  • salt and pepper to taste

Instructions

  1. Cut zucchini and eggplant into 1 inch chunks (I don't peel my eggplant but many people do).  Layer into 9x13 pan.

  2. Chop tomatoes and sprinkle over zucchini and eggplant.

  3. Sprinkle olive oil liberally over the vegetables and toss to coat.

  4. Sprinkle garlic powder and salt and pepper over vegetables.

  5. Bake in a 375 degree oven for about 45 minutes or until vegetables are soft.