Well, we are into July and officially going through the “farming is hard” phase of summer and if I’m being honest, I’m totally and completely grumpy about it.

For some naive reason, I thought (for the eighth time in eight years) we had it all together and would sail through this particular summer without any breakdowns. I was well aware that my husband and I were working at an overwhelming pace these past several weeks, but I kept claiming (to everyone that would listen) that the end was near.

For the eighth time in eight years, my chronic optimism got us as far as the first week of July when all allusions were shattered, and I was once again forced to admit that breakdowns are inevitable, farming is hard, and things will go wrong even when you are giving your best. Add in a heat wave, some failed fall seedings, and a bit of poor planning in regards to how much labor our growing business was going to need this summer, and you will find two very cranky farmers over here trying to keep it together.

Don’t worry. All in all, we’re totally fine. We had helpers on the farm Friday and enjoyed a quiet night in with my family. We took most of Saturday off and spent a lovely day adventuring and a lovely evening shooting fireworks with a few members of our COVID circle. We were also able to take most of Sunday off. We’re eating well, watching silly TV shows at night to take our brain off farming, focusing on self care as much as we can, and practicing gratitude for this beautiful life we’re building, but we’re also overworked, a little sad, and a little burned out.

And since I promised to always share the goods and the bads with you, here I am– grumpy, whiny and hot writing to you about farming being hard.

Anywho, the real reason I showed up here this morning wasn’t to complain about my (very lovely) life (whoops!), but rather to share this very timely, very delicious recipe for zucchini pie. It’s practically famous across our CSA membership and I thought it was about time I brought it to life here as well.

This beautiful pie is a recipe of my mother’s. If you didn’t know already, she is quite possibly the best Midwest home cook of all time. She excels at cooking from her garden, focusing on what’s in season until everyone is completely sick of it, and adding dairy to most meals. I love her recipes and always share one each week with our CSA members. My mom always opts for simplicity, comfort, and convenience: three things I often forget are options when it comes to the kitchen. I love the style of her food and the way it quite literally always warms my heart.

I hope you enjoy it as much as we do, even though I’m asking you to turn on your oven in what appears to be a month-long heatwave. Sorry about that. I promise it’s worth it.

Lots of summer loving to you all.

-Leek

ZUCCHINI PIE
Since this recipe comes straight from my momma, it calls for Bisquick. Bisquick is a staple in the Midwest kitchen. If you don’t have any on hand, just use this great homemade substitute.

Takes 45 minutes
Serves 3-4

3 eggs
1 cup grated parmesan
½ cup canola oil
¼ cup diced fresh parsley or basil (or a mixture)
1 teaspoon dried oregano
6 minced garlic scapes (garlic cloves will work fine too)
¼ teaspoon salt
Pinch pepper
3 cups thinly sliced small zucchini
1 cup Bisquick
½ bunch scallions, thinly sliced

1. Preaheat oven to 350 degrees.
2. In a large bowl (or the mixing bowl of your stand mixer), combine eggs, parmesan, oil, parsley or basil, oregano, garlic scapes, salt and pepper. Stir until well combined.
3. Add zucchini, Bisquick, and scallions. Stir until all ingredients are combined but the mixture is not overmixed.
4. Pour into a greased 9-inch pie pan (or 9×9 baking dish). Bake for 25-35 minutes until golden brown on top. If it’s not golden brown on top, the middle will likely not be cooked through. Wait for the pie to take on a golden hue before removing it to the oven. Serve warm on its own or alongside any roast meat.