Sundog Farms

Sundog CSA September 15th, 2025

We ran for cover tonight when the wind picked up and sky reflected some yellowish hues – after last week, we are not taking chances. Instead of milking, we are watching the rain come through the holes in the porch roof and listening to the thunder which still sounds too close to head out to the barn. On the other side of the fence, standing at the tree edges, the cows are watching us and waiting for the first sign that we are going to head to the barn which is where supper is served. Because we have cows on maternity leave, there is some jockeying for first place in line between Mimi and Pearl which means that some evenings are intense as they both stick their heads through the top of our half door and keep eye contact with me and wait. Mornings are not a problem because Mimi would rather sleep in so Pearl owns first spot! It has been a super weekend with lots of sunshine and warm temperatures. Zach spent part of Saturday with us which made our day and although Jen was not with us in person, Katy kept in touch with her by text which was also fun! We came home with a load of pumpkins for us and for Zach and Jen. The squirrels eat Zach and Jen’s pumpkins every year which I guess is their fall tradition? I remember winters skinning squirrels and rabbits for supper on the farm growing up and although a “pumpkin fattened” squirrel might be a delicacy, I am not really interested in having them on the menu. We managed to get a few more boards on the shed we are repairing. And Katy and Izzy started the “robbing of the bees” Friday by taking frames of honey out of the hives and we finished up that task on Saturday. Sunday, Shawn and Roger were kind enough to allow us to use their honey extractor so now we are in possession of sweetener for the winter. Izzy scored no stings; I was hit once and Katy ended up with two piercings. Seth watched from a distance. I have learned an important lesson which was to put on my boots since my crocks have holes that are accessible to determined bees. If the old saying is true about bee stings preventing arthritis, then Katy will not have painful joints as she has become their favorite target.

The garden is trying to recover from the hailstorm. There are random blooms on the tops of naked okra stems and we are still harvesting tomatoes. The cuts and bruises on the peppers and tomatoes has led to a lot of loss from rot and bugs gaining easy access. Positive side has been the late summer squash and cucumbers starting to produce and although we are seeing some of the little yellow cucumber beetles, the plants still look decent. Next week we will harvest carrots and beets that have made a recovery from the trimming courtesy of the goats back at the beginning of the season. I am looking forward to seeing what is underground on both of those crops.

A glimpse of part of the okra patch after the hail storm –

YOUR BAG THIS WEEK

  • Potatoes
  • Cucumbers – traditional and lemon
  • Squash – varieties summer squash, marrow squash, zucchini, patty pan
  • Sweet Peppers
  • Hot Peppers
  • Tomatoes – Large
  • Tomatoes – Cherry
  • Onions

RECIPE SHARE –

Fresh Farm Muffins – One United Harvest, Creative Recipes from America’s Community Supported Farms

1 ½ cup whole-wheat pastry flour or all purpose flour 1 cup wheat germ, toasted or raw ¾ cup brown sugar ½ tsp. Salt 2 tsp. baking powder 1 tsp. baking soda 2 tsp. cinnamon 1 tsp. nutmet 1/8 tsp. ground clove or allspice 2 eggs, lightly beaten (you may substitute 1/3 cup of soy milk for 2 eggs 1 1/3 cup buttermilk (as substitutes: add a teaspoon of vinegar to regular milk or soy milk 1/3 cup canola oil or butter, melted 2 cups shredded yellow squash 1 cup shredded zucchini 1 cup shredded carrot 1 cup chopped walnutes or pecans Mix all dry ingredients in a bowl: flour, wheat germ, brown sugar, salt, baking powder, baking soda and spices. Then mix all wet ingredients in a second bowl: eggs, buttermilk, oil or butter, and vegetables. Combine the wet and dry ingredients with a few swift strokes. Use a rubber spatula to stir the batter from the bottom and sides of the bowl. Eliminate pockets of flour, but leave the lumps in the batter, so do not beat. Stir in walmuts or pecans. Scoop the batter into 12 to 16 greased muffin tins. Bake at 375 degrees in the upper third of the oven until browned and well risenm about 25 minutes.
RECIPE NOTE: This basic buttermilk muffin recipe can be easily modified. Use different amounts of fresh vegetables or even fresh or dried fruits, sweetened coconut and chocolate chips. For a higher protein variation, replace part of the wheat germ with quinoa, amaranth or soy flour.
Recipe shared by Annaliese and Jared, Waltham Fields Commnity Farm, Massachusetts

Yellow Squash Pie – One United Harvest, Creative Recipes from America’s Community Supported Farms

½ stick butter 1 ½ cup shredded squash ½ cup sugar 3 eggs 1 Tablespoon flour 1 teaspoon lemon flavornig 1 teaspoon coconut flavoring 1 unbaked pie shell Mix all ingredients together and pour into an unbaked shell. Bake at 350 for 30 to 35 minutes Recipe shared by Jeni, Sunshine Gardens, Virginia

EASY Cheesy Summer SQUASH – One United Harvest, Creative Recipes from America’s Community Supported Farms

1 ½ tablespoons vegetable or olive oil ½ garlic clove, chopped ½ Jalapeno pepper, seeded and minced 3 small squash , cut into one inch chunks
1 large tomato, chopped (about 3 cups) 1and ½ cup fresh, frozen or canned corn Salt and pepper to taste ¼ pound sharp cheddar cheese In a wide skiller, heat oil over medium heat. Add garlic and jalapeno pepper. Cook three minutes or until garlic is fregrant, then add squash. Increase heat to high and cook uncovered for five to ten minutes, stirring occasionally. Reduce heat to medium and stir in chopped tomatoes and corn. Cook 5 to 10 minutes minutes more; uncovered, stirring occasionally. Season with salt and pepper. Remove from heat and sprinkle with che4ese. Cover and let cheese melt. Recipe shared by Lee and Monica, Sunshine Farm, Kentucky

The week in pictures –

Katy found what she is sure is the biggest toad in Kansas – not sure about that, but, what we are sure about is that this is one beautiful toad. He had a good croak which is how Katy found him. So you get a side view and a front view of this possibly famous and handsome toad. The next picture is Seth holding ears of Glass Corn. This is the second year we have grown this beautiful corn. This year was not as successful as far as harvesting a big crop but the corn seeds are beautiful. The second row shows you a close up of these very special ears. We tried Blue Corn also but it did not mature. And the last two pictures are the honey extraction project. It is a big machine that is run manually. Again, we thank Shawn and Roger for allowing us to use it for another season.

And that was our week or at least part of it!

This coming week will be the last full week of summer as Monday begins the autumn season. Back in the beginning of this growing season, in the late spring, our moonflower seeds were stuck in the dirt. This week, at least 3 months and closer to four, the first blooms have opened, bringing a fragrance to the evening air and memories for me of an old pole light at my grandparent’s farm, covered in thick climbing vines and showing off the huge white flowers just like you see in the gardening catalogs. My one big bloom is the holder of all those memories –

Blessings from the farm - Izzy, Dan, Katy, Seth, Zach, Jen and Teresa