Flag Day Ceremony by Douglas Elks & Cub Scouts, 10 to 11 a.m. (Including parading of the flag and a flag folding demonstration. The public is invited to bring service worn flags to be ceremonially retired. Contact Buddy William at 227.4150 for more information.)

Music:  Arthritis Brothers String Band

In season:  Blackberries, sweet Vidalia onions, summer squash including creamy, firm Italian zucchini great for stuffing or sauté, beets, carrots, radishes, greens (Dino Kale & Rainbow Swiss Chard), green onions, red and white garlic, nopalitos, watermelon & greenhouse tomatoes. Apple cider, pecans and desert honey. Lots of farm fresh eggs higher in omega 3’s and vitamins and lower in cholesterol.

Baked goods:  Homemade whole wheat bread, pecan brittle, pecan candy, apple & pecan pies, cookies & pastries. Naturally sweet mesquite cookies & mesquite tortillas.

Also available:  Just coffee beans, grass-fed beef and lamb, pastured chicken & pork, including bacon, chorizo, sausage (all raised without hormones & antibiotics), herb and garden plants starts, rubs, agave nectar, prickly pear nectar & fruit leather, honey butters and honey mustards.

In Season Recipes- Stuffed Zucchini

4 medium or 2 large zucchini halved lengthwise

2 tblsp olive oil

3/4 c. finely minced onions

3 large cloves garlic

3 eggs beaten

1/2 c. chopped tomato

3/4 c. grated Parmesan cheese

2 tblsp chopped parsley (optional)

2-3 tblsp fresh chopped basil (crucial!)

1/2 tsp salt

1 tsp freshly ground black pepper

1/4 tsp plain bread crumbs

 Scoop out inside of zucchini. Chop scooped zucchini into bits and cook in oil with onions and garlic until onions are soft.

Combine sautéed ingredients with tomatoes cheese, herbs, eggs, salt and pepper. Fill each zucchini with mixture and dust with breadcrumbs and some extra cheese. Bake at 375 for 30 minutes in a lightly oiled glass baking dish.

Italian Zucchini Lasagna

3 or 4 large zucchini

1 lb. lasagna noodles, cooked

2 to 4 tomatoes, blended

grated parmesan cheese

1/2 lb. mozzarella cheese, shredded

3/4 c chopped onion

4 to 6 cloves garlic, chopped or minced

1 small can tomato paste

1/2 c. sliced mushrooms

1 lb. lean ground beef

1/2 tsp oregano

1/4 tsp thyme

1/4 c fresh basil/chopped

ground pepper

optional: 1/4 cup red wine

Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm. Meanwhile, saute ground beef, garlic and onion is a large heavy fry pan or cast iron skillet until beef is done. Add tomatoes, tomato paste, mushrooms, oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well. Simmer 45 to 50 minutes.

 To prepare Zucchini, cut in half or cook whole in a large covered pot with 1 to 2 inches of water. Boil gently for about 5 minutes, drain and cut lengthwise into 1/4 inch slices. Grease a 15 x 12 or larger, deep sided lasagna pan. Arrange a first layer of lasagna noodles so the ends hang over both sides of the pan. These will be folded back-over the top on the final layer which will help to hold serving portions together when cutting. Next, add a layer of the cooked zucchini, a layer of sauce, a layer of mozzarella cheese. Repeat but this time lay the pasta lengthwise in the pan. For the top layer, fold the ends of the pasta from the first layer over the top and add more sauce. Top with parmesan cheese and cover with foil. Bake at 350 degrees for about 35 to 40 minutes, uncover and bake until brown, approximately 10 minutes. Serve this Zucchini Lasagna with a loaf of whole wheat bread from the market and have additional parmesan cheese at the table.