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Posted 9/21/2018 12:11pm by Z Farm Life LLC.
Your week 4 store is open. There will be two more weeks left in this CSA season. If you haven't signed up for fall yet, sign up soon! Slots are filling up fast!
You can place your order at the link below:
As always, please leave your boxes and bags out for our driver to pick up. 
Thanks for your support,
Libby and Lacey
Posted 9/14/2018 4:52pm by Z Farm Life LLC.
Your store for week 3 is now open! You can place your order at the link below.
The store will be open until 5 pm on Monday. If you happen to forget to place an order, we will send you a farm choice share so you don't miss out! We hope you enjoy the selection this week.
If you have received any produce that may have wilted during the humid weather, please let us know and we can give you a replacement! Please be sure to leave your boxes, bags and ice packs out for our drivers to pick up.
Thank you all for your support!
Libby and Lacey
Posted 9/2/2018 7:52pm by Z Farm Life LLC.

To all our cherished CSA members, 

 As some of you all are aware, we had a vehicle issue this week and could not attend two markets for pick ups. As we look forward to the upcoming week, there seems to be large amounts of rain in the forecast for the weekend. We have made the decision to place all CSA members on home delivery. This summer has been the worst summer we have had in a very very long time. Humidity and heavy rain has destroyed over half of our crops. We are only able to harvest small amounts each week so we need to gove our CSA members first priority. By having you place your order every weekend, we can guarantee to get great quality produce and we will deliver it to your home so that you do not miss a single week due to weather or other circumstances.

Below is the link to place your order: 

The CSA store will be open an extra 24 hours to give you time to place your order. We send deliveries on Wednesday, Thursday and Friday each week. You will be notified tomorrow of your delivery day and this day will be the same every week. We understand this will take some adjustment for those of you who have always picked up at market. If you forget to place your order, we send a farmer choice box to make sure you do not miss out.

Placing your order this week will put you onto the correct delivery schedule. You will receive 6 deliveries in total to your home address listed on your membership.  

Thank you all for your support in this extremely difficult season, 

Libby & Lacey

Posted 8/20/2018 12:29pm by Elizabeth Longendorf.


Fridays 10-5

Saturdays 10-5

Sundays 10-4

Posted 7/20/2018 3:36pm by Z Farm Life LLC.


 Your veggie store for week 3 is now open! You may place your order until 5 pm Sunday at the link below: 

 Please remember to leave your boxes, bags and ICE PACKS out for pick up. We are not receiving our ice packs back each week. 


Thanks for your support! 

Libby and Lacey

Posted 7/6/2018 7:00pm by Elizabeth Longendorf.

Hey Folks!

   Our Early Summer 6 week CSA is about to Start!!! If you are signed up to receive a delivery, the store is now open to accept your orders. Deliveries will begin next week. There are so many things happening around here! We are very excited to start. We will still accept new members for the first few weeks so if you are interested sign up online Today!

   We are just now starting to harvest many of our early Summer crops. Summer squash is coming in strong and there are so many things you can do with it! We encourage everyone to eat seasonally and enjoy what is available while it lasts. Summer squash and Zucchini are some of those yummy summer delights.

Squash Fritters                                                       …

Squash Fritters
  • 1 lb yellow summer squash
  • 1/2 medium sweet onion
  • 1 cup all-purpose flour
  • 1 egg
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • vegetable oil
  1. Wash the squash then grate them on a box grater. You should end up with about 3 cups of grated squash. Grate the onion as well. Place the grated squash and onion in a mesh strainer and press to squeeze out some of the water.
  2. Place the squash and onion in a large bowl, then add the flour, egg, sugar, and salt and mix until combined. Allow the mixture to sit for about 5 minutes.
  3. Place a large skillet over medium-high heat and add enough oil to barely cover the bottom. Once the oil is hot, carefully place dollops (about 1 heaping tablespoon) of the batter into the skillet. Cook for 3 to 4 minutes or until golden brown. Carefully flip the fritters over and gently press them flat with the back side of a spatula. Cook another 3 to 4 minutes or until golden brown. Cook in batches, adding more oil if necessary, until all of the batter had been used. Drain on paper towels and eat immediately.
Recipe Notes

For a different flavor, add about 1/2 teaspoon of curry powder to the batter when mixing it up.



Taco Stuffed Summer Squash Boats: Summer squash is stuffed with turkey taco meat and cheese then baked until hot and melted--maybe with more veggies in the stuffing?

Squash Taco Boats

  • 4 medium summer squash, cut in half lengthwise
  • 1/2 cup salsa
  • 1 pound lean ground turkey
  • 1 tablespoon taco seasoning (or homemade mix)
  • 1/2 small onion, chopped fine
  • 1/4 cup bell pepper, chopped fine
  • 4 oz can tomato sauce
  • 1/4 cup water
  • 1/2 cup reduced fat Mexican blend shredded cheese
  • 1/4 cup chopped scallions or cilantro, for topping




  1. Preheat oven to 400 degrees F. Bring a large pot of water to a boil. Using a spoon, scrape out the seeds of the squash, reserving 3/4 cup and storing the rest for later use.
  2. Place the squash in the boiling water for 1 minute, then place on a paper towel to drain.
  3. Spoon 1/4 cup salsa into the bottom of a large baking dish and arrange squash face up. Set aside.
  4. Brown turkey in a large skillet until no longer pink. Add seasoning, onion, pepper, 3/4 cup reserved chopped squash, tomato sauce and water and stir to combine. Cover and simmer 20 minutes.
  5. Fill each squash boat with the turkey mixture, then top with cheese. Cover with foil and bake 35 minutes or until squash is soft and cheese is melted. Garnish and serve with salsa.



Crock-Pot Creamy Chicken And Summer Squash - Make the most of fresh summer squash with this easy recipe for Slow Cooker Creamy Chicken and Summer Squash. A great dinner for a summer day! |

Crock-Pot Creamy Chicken And Summer Squash Recipe
  1. If desired line a 6.5 quart slow cooker with a Crock-Pot Liner and spray with non-stick cooking spray to make clean up easier.
  2. Place the chicken breasts in the bottom of crock.
  3. In a large mixing bowl mix together the cream of chicken soup, sour cream, chopped onion, shredded cheddar cheese, garlic salt, pepper and butter.
  4. Fold the summer squash into your mixing bowl covering the sliced squash well.
  5. Pour the mixture over the chicken.
  6. Sprinkle the bread crumbs over the top.
  7. Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours. Be sure to use your meat thermometer checking the temp of the chicken before serving. You’ll want to reach 165 Fahrenheit.
  8. Serve over hot cooked rice or pasta and garnish with dried parsley and ground paprika if desired.
    Crustless Veggie Quiche (that actually tastes good) for only 110 calories. For a HUGE serving!

    110 Calorie Crustless Veggie Quiche


    • 1 and 1/2 cups sliced yellow squash (2 small or 1 very large)
    • 1 and 1/2 cups sliced zucchini (2 small or 1 very large)
    • 1 large orange bell pepper, chopped (or any color)
    • 2 cloves roasted garlic, chopped
    • 1 Tablespoon ground thyme (or fresh chopped)
    • 3 large eggs
    • 3 large egg whites
    • 3/4 cup milk1
    • 3/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 2/3 cup shredded cheese2
    • 2 Tablespoons grated parmesan cheese


    1. Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, and thyme. A little pinch of salt and pepper, too. (The rest of the salt and pepper called for in the recipe goes into the egg mixture, so just use a pinch here). Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
    2. Preheat oven to 350F degrees. Spray a 9-inch pie pan or square pan with nonstick spray. Set aside.
    3. In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
    4. Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.
    5. Make it ahead: Baked quiche freezes well, up to 2 months. Thaw overnight and bake at 350F to warm up for 20 minutes, give or take.

    Recipe Notes:

    1. Recipe tested with both skim milk and unsweetened plain almond milk. Any milk will be OK.
    2. I used a blend reduced fat shredded cheddar and mozzarella. Use your favorite like goat cheese, feta, gouda, etc. If you aren't watching your calories too much, increase to about 3/4 - 1 full cup. My fiancé loves it with a little more cheese!

    Did you make a recipe?

    Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

    © Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Posted 7/6/2018 4:30pm by Z Farm Life LLC.


 I am very excited to announce that your first Early Summer CSA store is open!! You will be able to place your orders from now until Sunday at 5 pm. Select the link below to place your order!
Please place your order using the name of the Primary User on your Membership. If you order under a different name or email, your order may not be found. If you happen to forget to place your order, we will send you a farm choice share so you don't miss out!
Your orders will be harvested and packed on Tuesday of next week. You will receive your delivery on either Wednesday or Thursday of next week. Your delivery day will not change unless you are notified otherwise. Please include any delivery instructions for our drivers in the notes section of your order form.
Each week, you will receive your veggies in our white CSA boxes with an ice pack inside to ensure freshness. Every week we ask that you leave all boxes, bags and ice packs out for our drivers to pick up. WE REUSE EVERYTHING! 
The weather is now hot and humid. If you receive any produce that is not top quality, please email us at and we will make arrangements to replace that item. If you ever need to skip a week for any reason, also email us at this email so we can take the proper steps. Our office days are only Monday and early Tuesday mornings. The rest of the week we are out in the fields and more than likely will not be able to answer your emails right away.
We look forward to the Early Summer CSA season! Let your friends and family know that we are still taking new sign ups!
Thanks for your support!
Libby and Lacey
Posted 6/15/2018 6:05pm by Z Farm Life LLC.


As a current CSA member, you can receive $ 25 off your Early Summer CSA share for the next two weeks with the coupon code: 25OFF


 Our final Spring CSA week is here. We are sad to see it come to an end, but the Early Summer CSA begins in just 3 short weeks! We still have spaces available so sign up while you still can! 

As a current CSA member, you can receive $ 25 off your Early Summer CSA share for the next two weeks with the coupon code: 25OFF

You can enjoy fresh early summer fruits and veggies delivered to your door just as you have all spring long! Early summer is full of a large variety of produce you have yet to see. Say goodbye to all the greens and hello to squash and tomatoes! 

This is your last week of deliveries. Please add any extra items you need to make up for any errors or weeks away. Don't be alarmed! You will only receive a bag for your delivery this week. Please leave any old boxes, bags or ice packs you may have left over from the spring season. Below is your link to place your order! 

We have enjoyed our first spring CSA so much and we hope you did too! We appreciate all of the support you have given us through this slower time. Thanks to the spring CSA, we have been able to put lots of wonderful veggies in the ground for summer time! We still have spaces in all of our future True To Harvest CSA seasons! Tell all your family and friends!

As a current CSA member, you can receive $ 25 off your Early Summer CSA share for the next two weeks with the coupon code: 25OFF

We look forward to the next season <3

Thanks for your support,

Libby and Lacey

Posted 6/2/2018 2:18pm by Z Farm Life LLC.

Hello All!

It's hard to believe but we are now at the half way point in our Spring CSA delivery :)I hope you all are enjoying the fresh picked veggies! The weather has been a little nutty but our harvest has been holding up pretty well. With that in mind please get your veggies inside as soon as possible.

We have added ice-packs to your boxes when we feel it's necessary but the warmer humid temps can certainly can cause some issue with more sensitive produce.

If you ever receive produce that is not up to par please let us and know and we will be happy to replace it the following week. Unpredictable & hot conditions are not always easy on fresh veggies!

Don't forget... we recycle bags, our boxes and ice-packs so please leave them out for your delivery driver to retrieve when dropping off your share each week.

We are currently taking members for our Early Summer CSA program. Sign up soon to reserve your spot!

Thanks to all of our loyal members for your support this season! It means the world to us :)


*Veggie of the Week: Garlic Scapes!!! They taste just like fresh garlic. No peeling required. I posted some recipes below. Enjoy!!!







    • 1 stick salted butter, softened
    • 1-2 garlic scapes
    • zest, from 1/4 of a lemon


    1. Chop the garlic scapes into small pieces, about a quarter of an inch each. Add the pieces to the bowl of a food processor and chop until fine.
    2. Add the butter (you may need to give it a rough chop in order for it to fit in the food processor) and the lemon zest to the garlic scapes.
    3. Puree in the food processor until all ingredients are evenly combined
  1. For immediate use, place the compound butter in a jar or plastic container. Store in the fridge for up to a couple weeks
  2. For longer term storage, place the compound butter on a piece of wax paper, roll it into a log and twist the ends. See the image below. For additional protection, place the roll of butter into a plastic zipper bag. Store in the freezer for 2-3 months.



Garlic Scape Pesto


  • 1 cup garlic scapes cut into pieces
  • 10 fresh basil leaves
  • 1/4 almonds you could use pistachios, pine nuts or walnuts
  • 1/4 cup parmesan cheese
  • Salt and white pepper to taste, if desired
  • 1/2 cup good quality olive oil
  1. Combine the basil leaves, garlic scapes, and almonds in a food processor. Pulse until everything is broken up into small chunks.
  2. Add the parmesan cheese, salt and white pepper. Pulse briefly.
  3. Turn the food processor on and slowly add the olive oil until the pesto is the consistency you like.
  4. Remove and transfer to an air tight container, pop in the fridge until needed.
  5. Or just shove it all in your mouth immediately, whatever works for you.
  6. You can use this over pasta, crostini, sandwiches or for dip for some great crackers. However you use it make lots because it will be gobbled up quickly.
  7. Serve with a big old garlic scape loving smile!




Garlic Scape Scampi


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pinch red chili pepper flakes (optional)
  • 1/2 pound shrimp (shelled and deveined)
  • 1/2 cup white wine
  • 1/2 lemon (juice and zest)
  • 1/4 cup garlic scapes (finely chopped)
  • 1 tablespoon butter
  1. Heat the oil and melt the butter in a pan.
  2. Add the red chili pepper flakes and saute until fragrant, about 1 minute.
  3. Add the shrimp and saute until cooked, about 2-3 minutes per side.
  4. Remove the shrimp from the pan.
  5. Add the wine and lemon juice and bring to a boil.
  6. Simmer the liquid until reduced by about half, about 3-5 minutes.
  7. Add the garlic scapes and simmer until fragrant, about a minute.
  8. Add the butter, wait for it to melt and turn off the heat.




Grilled Garlic Scapes

Serves: 4

  • 1 pound garlic spears
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1-2 pinches salt and pepper (course sea salt, preferably)
  • 1 tablespoon shaved parmesan-reggiano cheese (optional)
  1. Trim off 1 inch from the bottom of the spears as well as the brown part of any tips.
  2. Heat a large skillet, preferably cast iron, over high heat. Add 2 tablespoons of olive oil and spears to the skillet and toss until coated. Sauté for 4-5 minutes, or until they are slightly tender. If they look like they are drying out, add 1 more tablespoon of olive oil. Remove from heat, add butter, salt, and pepper, and toss.
  3. If using a grill, place spears directly on the grill grate, making sure the internal temperature of the grill is at least 425 degrees F. If using an oven, place cast iron skillet directly in the preheated oven (preheated to 425 degrees F) with spears in it. Grill/roast for another 7-10 minutes, or until the spears begin to char slightly.
  4. Remove from grill/oven and eat hot or serve cold, with or without shaved parmesan-reggiano cheese on top. You can also add the spears to salads, pastas, and soups...get creative with it!



Green Garlic Soup

Garlic Scape Broth


  1. 7 cups chicken stock
  2. 1/2 pound green garlic shoots or ramps, thinly sliced
  3. 2 cups leeks, cleaned and thinly sliced
  4. Kosher salt
  5. Black pepper, freshly cracked
  6. Lemon juice, freshly squeezed, to taste
  7. 4 scallions, thinly sliced
  8. 1 baguette, sliced on the diagonal 1/2-inch thick
  9. Olive oil, for brushing
  10. 2 tablespoons chives, snipped into 1/2-inch pieces


  1. In a large saucepan, bring the chicken stock to a boil, then reduce to a simmer.
  2. Add the green garlic shoots and leeks. Simmer for 5 minutes. Check seasoning and adjust with salt, pepper, and lemon juice. (Soup may be made in advance up to this point, then reheated.) Just before serving, stir in scallions.
  3. While the soup simmers, brush the baguette slices with olive oil, and toast.
  4. Ladle into soup bowls, add sliced baguette (three slices per bowl is a good place to start), and sprinkle generously with chives.




Pickled Garlic Scapes


To Make about 2 Pints of Pickled Garlic Scapes:
    • 2 bunches garlic scapes (washed and trimmed of any withered or brown areas)
    • 1 ½ cups apple cider vinegar
    • 1 ½ cups water
    • 2 tablespoons kosher salt
    • 2 tablespoons raw sugar (can substitute granulated white sugar if necessary)
Additional ingredients PER PINT:
  • ½ teaspoon black peppercorns
  • ½ teaspoon mustard seed (not ground mustard)
  • ¼ teaspoon crushed red pepper flakes (can omit if you're sensitive to heat)
  • ¼ teaspoon coriander seeds (not ground coriander)


Coil each garlic scape and insert into a sterilized mason or ball jar. When you have filled the jar to within 1/4 –inch of the top of the jar, coil or break any extra scapes and stuff them down into the center of the jar. When the jars are full of scapes, add the spices to each pint jar. Set aside.

Bring the apple cider vinegar, water, salt, and sugar to a boil, stirring until the salt and sugar are dissolved. Carefully pour the boiling brine over the garlic scapes. The garlic scapes will probably pop up and look like they are trying to get out of the jar. Use a sterile chopstick or butterknife to push it back into the jar. Wipe the rims of the jars, then fix the lid tightly into place. Let the jars come to room temperature before storing in the refrigerator for 6 weeks before opening and tasting. Be patient. It’s worth it!




White Bean and Garlic Scape Dip

Wondering what to do with garlic scapes? Puree them into a quick and creamy, garlicky bean and garlic scape dip! Great as a healthy snack or for a party!
Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 1
Calories 1300 kcal
Author Just a Little Bit of Bacon


  • 1 cup garlic scapes
  • 2 15-oz cans white cannellini beans, drained and rinsed
  • 1/4 cup extra virgin olive oil
  • 1/4 cup water
  • 1/4 cup chopped fresh parsley
  • kosher salt and pepper, to taste


  1. Bring a large pot of water to a boil and set out a bowl of ice water. Add the garlic scapes to the pot and boil for 30 seconds. Drain and plunge the scapes into the ice water. Roughly chop most of the scapes and finely chop a few for topping the dip.

  2. Add the garlic scapes, white beans, olive oil, water, and parsley to a food processor (or blender) and process until smooth. Add more water if it's too thick. Taste the dip and add salt and pepper to taste.

  3. Serve topped with some garlic scapes, chopped parsley, and a drizzle of extra virgin olive oi.

Recipe Notes

  • When using garlic scapes, only use the smooth stem part of the scape. Cut them just before they flare out into a bulb and then start to taper down.
  • You can find garlic scapes at specialty food markets and farmer's markets.
  • If you can't find garlic scapes, use 2-3 cloves of blanched garlic and the green parts of 2 green onions in their place. It will be a spicier dip (with the onions), but still very tasty.


Posted 6/1/2018 5:06pm by Z Farm Life LLC.


 We have some exciting new items on our list this week! As we get closer to summer, we are able to harvest more varieties. We hope you enjoy this week's list. You are able to place your order from now until 5 pm on Sunday! If you forget to place your order, we will send you a farm choice share so you don't miss out. 

 As always, please remember to return your boxes, bags, and ice packs for our drivers to pick up. If you happen to have had anything in your box that may have wilted, please feel free to add an extra item to your share. 

 Have a wonderful weekend!

Thanks for your support!

Libby and Lacey