Summer is officially here! It's been a week since the summer solstice and the weather is everything you expect: hot, humid, with a chance of thunderstorms everyday! The veggies on the farm are also making that transition from spring to summer. Those wonderful leafy greens of April and May and now transitioning into the classical summer fruits and veggies. Already the squash, zucchini, cucumbers, and potatoes have been plentiful. Additionally, the tomatoes are getting ready to ripen, and I've noticed a few small eggplants, peppers, and greenbeans in the fields. It's been a good year so far and we're not even halfway through!
One question I periodically am asked is how Sugar Creek Farm was named. The truth is that I like names with a physical meaning so we simply pulled out a topo-map and sugar creek was the only named feature. I have learned in subsequent years that sugar creek actually has some historic significance. For years, I've heard about how the family of Daniel Boone lived in and around Davie county, but recently I was exploring the history of Davie county on the internet and I learned that Daniel Boone, "lived for about ten years near the fork of Sugartree (or Sugar) Creek,
approximately two miles east of Farmington." After reading that statement I realized that our farm is 2 miles east of Farmington so I pulled up a map and noticed that there is a large fork in the creek about 200 yards south of the farm! Other information went on to say, "During this decade while living on Sugartree Creek, Daniel farmed, hunted,
explored, and worked as a wagoner. According to the records, he received
bounties for killing wolves, wildcats, and panthers." It's probably a stretch to think that Daniel Boone farmed on the exact same land that we now farm but I feel rather confident that he hunted and explored here!
Enjoy your produce!
Jeff and the Sugar Creek crew
Roasted Rosemary Fingerlings from food.com
2 lbs fingerling potatoes, scrubbed and halved
2 teaspoons olive oil
1 1/2 tablespoons garlic, minced
1 1/2 tablespoons fresh rosemary, chopped
1/4 teaspoon kosher salt
1/2 teaspoon coarse sea salt
Preheat oven to 450°F
In large bowl, toss potatoes with oil, garlic, rosemary, and salt.
Arrange potatoes in single layer, not touching, in nonstick roasting pan.
Roast 25 minutes until tender. Flip potatoes & rotate pan every 10 minutes so browning is even.
Zucchini Enchiladas from skinnytaste.com
1 tsp olive oil
2 cloves garlic, crushed
2 medium green onions, chopped
1/4 cup cilantro, chopped
2 medium zucchinis, grated
kosher salt and fresh ground pepper
1 1/2 cups grated reduced fat Mexican blend cheese
4 Large Whole wheat flour tortillas
1 cup of enchilada sauce (store bought, or make your own)
Spray a baking dish with nonstick spray. Add store bought enchilada sauce to the bottom of the baking dish. Preheat oven to 400 degrees. In a medium nonstick skillet, saute garlic and green onions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes. Remove from heat. Add zucchini mixture to tortillas, add Mexican blend cheese on top. Enclose and put in your dish, seem side down. Bake for about 20 minutes until the cheese is melty and delicious! Sprinkle cilantro on top.