Simple syrup is a handy way to capture the flavor of fresh, seasonal herbs, fruit, and berries and use it to enhance lemonade, iced tea, summer cocktails, and desserts. A link to the full article and some great recipes is here... http://www.cleveland.com/taste/index.ssf/2010/07/post_57.html

1 cup vegetable oil
2 cup sugar
3 eggs
2 tsp. vanilla (I always use pure vanilla extract)
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon
2 cups grated zucchini (leave skins on)
1 cup walnuts

Mix oil and sugar. Add eggs, one at a time beating well after each addition; blend in vanilla. In a separate bowl, sift together the flour, baking powder, cinnamon, and baking soda. Add sifted dry ingredients to first mixture; alternating with grated zucchini. Fold in chopped nuts. (Batter will be a bit thin.). Pour into greased and floured 13x9x2-inch pan. Bake at 350 for 55 minutes.

For the frosting, blend together the following ingredients:

8 ounces cream cheese
1 stick butter, softened
2 tablespoons Grand Marnier (orange-flavored liqueur)
3 cups powdered sugar

What We're Reading Now:
The Locavore's Handbook: The Busy Person's Guide to Eating Local on a Budget, by Leda Meredith

FarmShare Favorites:

Animal, Vegetable, Miracle by Barbara Kingsolver
The Botany of Desire by Michael Pollan
Earth to Table: Seasonal Recipes from an Organic Farm by Jeff Crump and Bettina Schormann
Farms and Food of Ohio: From Garden Gate to Dinner Plate by Marilou Suszko
Fast Food Nation by Eric Schlosser
Food Matters by Mark Bittman
Food Rules by Michael Pollan
Full Moon Feast: Food and the Hunger for Connection by Jessica Prentice
Going Local by Michael Shuman
How to Pick A Peach by Russ Parsons
In Defense of Food by Michael Pollan
Independence Days: Guide to Sustainable Food Storeage & Preservation by Sharon Astyk
Live to Cook by Michael Symon
Manifesto on the Future of Food and Seed by Vandana Shiva
The Omnivore's Dilemma by Michael Pollan
Plenty by Alisa Smith and J.B. Mackinnon
The Revolution Will Not Be Microwaved by Sandor Ellix Katz
Slow Food Nation by Carlo Petrini
Stuffed and Starved by Raj Patel
Well-Preserved by Eugenia Bone
What to Eat by Marion Nestle
Wisdom of the Last Farmer by David Mas Masumoto

“Pushing a refrigerated green vegetable
from one end of the earth to another is,
let’s face it, a bizarre use of fuel...
Respecting the dignity of a spectacular food
means enjoying at its best.” 
~Barbara Kingsolver, Animal, Vegetable, Miracle

FarmShare encourages you to support your
local libraries and locally-owned, independent bookstores.

Makes about 1 cup of pesto.

10-12 garlic scapes, cut into half-inch lengths
1 tbsp olive oil
1/3 cup pine nuts or almonds
1/3 cup Parmesan cheese, grated
Salt to taste
Freshly ground black pepper, to taste
¼ - 1/3 cup olive oil

Sauté the garlic scapes in olive oil until tender, about 5-7 minutes. Allow to cool, then add to food processor along with nuts, cheese, salt, and pepper. Pulse to puree then slowly drizzle in additional olive oil to reach desired consistency. For thick pesto add less oil. If you prefer it thinner, add a bit more.

For Pasta: Cook ½ lb of pasta and drain, reserving 1/2 cup of the pasta water. Mix pasta water into pesto then add to warm pasta. For a creamy pasta, add ½ cup cream or plain Greek style yogurt. Add salt and pepper to taste.

Here at FarmShare, we're kicking off our third season this week with deliveries of fresh, locally grown produce to our subscribers at Tower City and Cleveland Heights (Independence deliveries begin Friday, June 25).

FarmShare subscribers can look forward to fresh, sweet strawberries in this week's delivery along with the strawberry's best friend, rhubarb We'll also have, not just one, but two varieties of organic lettuce for crisp, summer salads, garlic scapes and two types of nutritious and delicious kale. This week we'll also be offering each subscriber a choice of either sugar snap peas or broccoli (choice items are handled on a first come, first served basis). And our bread selections this week include whole wheat sourdough (Tower City) and Baguette or Italian Pave (Cleveland Heights).

Do you have friends or co-workers who might be interested in FarmShare? We still have room for a few more subscribers this season. So, please help us spread the word. And please feel free to bring a friend along to FarmShare delivery day so they can check us out.

FARMSHARE KITCHEN: RECIPE OF THE WEEK:

GARLIC SCAPE PESTO
A favorite among FarmShare subscribers, our Garlic Scape Pesto makes a delicious dip or spread for crackers. It’s also excellent mixed into pasta.

Makes about 1 cup of pesto.

10-12 garlic scapes, cut into half-inch lengths
1 tbsp olive oil
1/3 cup pine nuts or almonds
1/3 cup Parmesan cheese, grated
Salt to taste
Freshly ground black pepper, to taste
¼ - 1/3 cup olive oil

Sauté the garlic scapes in olive oil until tender, about 5-7 minutes. Allow to cool, then add to food processor along with nuts, cheese, salt, and pepper. Pulse to puree then slowly drizzle in additional olive oil to reach desired consistency. For thick pesto add less oil. If you prefer it thinner, add a bit more.

For Pasta: Cook ½ lb of pasta and drain, reserving 1/2 cup of the pasta water. Mix pasta water into pesto then add to warm pasta. For a creamy pasta, add ½ cup cream or plain Greek style yogurt. Add salt and pepper to taste.

Stop by to say hello and learn more about our upcoming season at Tower City!