Fresh Farm Pickings – Our Agritopia Haul

by inspiredrd on June 11, 2011

The reason you haven’t seen a Bountiful Baskets post in a few weeks is because we have been taking full advantage of living down the street from an organic farm.  Agritopia has been having U-Pick events every Saturday and will for the next few weeks while there are still veggies in the ground and fruit on the trees.  Until Agritopia is bare, we will go back to pick!

Today, we scored an amazing haul for only $16.  Joe and Leila helped me pick two beets, one giant carrot, one cucumber, three zucchini (two with blossoms still attached), one pattypan squash and a pile of cherry and pear tomatoes.

The veggies are $2 per pound so we try to pick as many tiny tomatoes as possible since they hardly weigh anything.  These don’t usually make it into a recipe, since I pop them like candy every time I walk through the kitchen.  

We also picked a melon from the garden although we found out upon paying that it isn’t ripe yet (oops!).  They didn’t charge us for it.  I am going to try putting it in a bag with some apples to see if we can get it somewhat ripe.

This was our freebie, an Armenian cucumber from the community garden.  There were a few on the check-out table and they told us to grab one if we wanted one.  I have never tasted one before, but I hear that Armenian cucumbers are best served cold, sliced, with a little bit of salt.

Our major haul was the fruit.  Apples and oranges were $5 per bag, so we picked as many as I could carry.  We probably filled our paper grocery sack 3/4 full.  The apples are delicious.  A little bit tart, but they keep for a long time and only get sweeter as they sit.  Joe and Leila sang songs about apple pie as we picked.  
What makes picking more fun is that I am currently reading Animal, Vegetable, Miracle by Barbara Kingsolver.  Last night I read about the blossoms on zucchini and pretty pattypan squash.  I had never picked these vegetables before, and then today I had the opportunity to.  The book is a wonderful read and I highly recommend it.

I’m not sure what will be on the menu next week.  I have never cooked a pattypan squash before.  If you have any good ideas, please let me know!


  • Sara (from Saving for Someday)

    Pattypan squash is nice and mild. I got mine from Agritopia too! I baked them up just like acorn squash. Half it, take out the seeds – I don't cook the seeds but I've heard you can wash, dry and bake 'em like pumpkin seeds.

    If you want them w/o any fat then put the squash cut side down in a shallow baking dish with a little bit of water.

    Cover with foil and bake at 375 for 20+ min, depending on the size of your squash. If a knife pierces easily it's done.

    Remove the flesh from the skin and season. You can use salt & pepper for a savory taste or add maple syrup or agave nectar and a sprinkling of cinnamon (or even add a touch of cardamom for an exotic taste) for a sweet side.

    Very delicious! I have one more left and, honestly, I don't want to share it with my family because the others were so delicious!

    Sara

  • Regan – The Professional Palate

    What did you end up doing with the pattypan? My grandmother always used to grow it & I remember seeing it on her table… but I don't ever recall eating it???

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