Walnut Run Farm

Walnut Run Farm

certified organic CSA in Williamsport, PA

Tuesday, June 5, 2016


On the farm this week we have been cultivating and setting up irrigation.  We have set up half of our field on drip line as we keep hoping for rain.  Also, right on time, I picked the first ripe tomato this morning.  It will be a few more weeks before they start coming in full force, but it is still very exciting.

In your share you will find:

  • Salad Mix
  • Lettuce Head
  • Zucchini
  • Cucumbers
  • Kale
  • Green Garlic
  • Spring Onions
  • Fennel
  • Parsley or Dill
  • Small Cabbage

The share this week has many of the ingredients for the kale recipe from a few weeks ago.  The kale slaw recipe calls for garlic, green onion, shaved fennel and kale.  The cabbage would also be a great addition.

Fennel can be used several ways.  You can shave or slice it into salads and chop the fronds up for a anise flavor.  Or grill or saute until soft for a very unique delicate flavor that is completely unlike anise.  Please view our recipe page for a few ideas.

The Green Garlic in the shares is not cured and should be refrigerated.  Use it just as you would cured garlic—in dressings, roasted, pureed into pesto, as a basis for all meals…

Zucchini is excellent in stir fry.  You can also grate it and form it into crab cake-like zucchini fritters.  Or use a vegetable peeler or mandolin to slice into noodles.  Again please see our recipe page for so many ideas!  Below is a recipe for zucchini fritters.  I think they are delicious with a cabbage or kale slaw.  As much as I do not like frying food, this is one meal that I make several times throughout the season because they are so fast and easy and so good! (And use zucchini!)

Zucchini Fritters(adapted from Just a Taste)

2-4 cups shredded zucchini
2/3 cup  all-purpose flour or bread crumbs
1 large eggs, lightly beaten
1/3 cup sliced scallions (sub green onion)

1 tsp mince garlic

Chopped parsley or dill

Old Bay seasoning(optional)
Vegetable oil
Sour cream, for serving (optional)


Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.(*Quick note-  I never do this step!  It probably works great, but I just grate the zucchini.)

Add the flour, eggs, sliced scallions, garlic, herbs, 1/4 teaspoon salt(or Old Bay) and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.

Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.

Serve the zucchini fritters topped with sour cream (optional or sub plain yogurt) and sliced scallions(green onion tops).



Looking to next week we hope to include:  Salad Mix, Kale, Zucchini, Cucumbers, Onions and maybe Carrots.  In the near future, we should have Cherry Tomatoes, Beans, and a return to Potatoes.


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