To Wyoming and back again... Cart Time!

Is it really almost the end of August?

The past few weeks have been amazing.

I was able to take over 10 days off and travels back to Jackson for a visit with family and friends during our mid-course week break. It was such a refresher thanks to my many great friends back in the hole, the beautiful scenery, the fresh mountain air, and just some days off... with nothing planned- quality hammock time, if you will.

And as the economy tightens and the oil dries up.. air flights get re-arranged. My flight out of Jackson was canceled Sunday night- and while it afforded me an extra day with friends.. (delightful!).. it also meant missing day 1 of my 3rd rotation in the Alan Chadwick "Up" Garden. I'm spending the next 3 weeks on my 'cart' rotation. This means I'm one of a few in charge of harvests, set-up, sales and overall run around for our farm stand on the corner of campus. It's actually quite fun and exciting to see our product packed and stacked so beautifully in one spot. And to watch it fly off the shelves... The regulars definitely know they have to get there right around noon-o'clock on the dot to get the good stuff. Our dry-farmed tomatoes our flourishing (sweet and delicious), a handful of our many apple varieties are coming on, the flowers these days are AMAZING and the sweet corn is standard right now. Fun AND delicious!

As last Tuesday morning rolled around I quickly found out my cart days start at a quarter to 7 in the morning and end 12 or 13 hrs later. Though the energy on the farm has been great and the colors in the field have been so beautiful it doesn't feel like I'm spending so many hours working at this labor of love.

Wednesday we had a class day and Thursday I spent sweatin' in the kitchen -4am-7pm-(another success.. and oh the fun of watching faces as farmies learned I'd fed them zucchini crisp instead of apple), so by the time Friday cart rolled around again I was definitely ready for a weekend of rest and distraction from farm life. Though this didn't stop me from harvesting mad veggies for a dinner in town with friends- freshly grilled sweet corn, sesame green beans, fried green tomatoes, stuffed squash blossoms, coleslaw, parsnips and grilled veggies! ...YUMMM

On that note- it's about to start all over again, so I best get to bed before the night turns into morning.

I hope all is well in your world. Don't forget to smile and let a little love in.

Wondering what to do with those over sized monster zucchinis you suddenly discover rapidly multiplying in your garden? Look no further- this is a sure hit!

Zucchini 'Apple' Crisp:

1 large zuke, peeled, seeded and sliced to look like apple chunks (about 6-7 cups).
Put into saucepan with 3/4 cup lemon juice. Cover and boil 15 min. stirring often.

Then add mixture of:1 tsp. nutmeg, 1/2 cup sugar, 2 tsp. cinnamon

Stir well into "apples" and set off stove.
Pour above mixture into a greased 11x9" pan.
Topping:1 1/3 cup brown sugar, 1 cup flour, 1 tsp. nutmeg, 1 cup rolled oats, 2/3 cup butter
Mix together til crumbly and sprinkle evenly over "apple" mix.
Bake at 375 degrees till golden brown.

Makes 6 servings.