So, about once a year we have surprise calves. At that point, you cross your fingers and hope they are heifer calves so you don't have to do anything. This year, two bull calves were born about 2 weeks ago. Darn.

I prefer to steer the calves in their first week or two. What I have discovered from cutting meat is that the animal may not grow as fast (the bull calf grows faster with testosterone), but the marbling and quality of the meat is better. It is also less stress on the animal and it is easier for me to capture a 75 lb animal than a 700 lb animal.

So, these past two week's I've kept the calf bander in the cupholder of my truck just waiting for my opportunity to get them.

This past Monday I finally had the herd where I could get the calves in the wide open and possibly run them down. David came along to play decoy for the momma cow. She gets quite aggressive when you grab her calf and he balls.

In a few minutes I was able to grab each calf by his hind legs and roll him over. Utilizing pro-wrestling holds I remember from childhood, I was able to hold him steady to give him the tetanus shot and gently place the band - two testicles confirmed - around him.

As I let him go, he runs to momma and I run the other way. David congratulated me on getting it done. "I didn't think you'd be able to catch them out in the open," he states. I assured him that I was going to as 'this has been driving me nuts.'

He smirked and I realized I set myself up for a bad farm pun. "Won't be nuts for long."

Bumbleberry Pie - when you can't choose which fruit is best, just mix them all together!

This week Chef Ashley has a mixed fruit pie featuring strawberries (from our freezer), blackberries, blueberries, apple, and rhubarb. The crust - our standard flaky lard and butter crust. The topping - a sweet and crunchy oat crumb topping with brown sugar and cinnamon.

Chocolate Zucchini Brownies -- I'm not sure if this counts towards your "5 a day" for fruits and veggies, but it is moist, rich in chocolate, and tasty!

This double-chocolate brownie features a dense, chocolate brownie base utilizing Guernsey milk, farm fresh eggs, zucchini, organic flour, and chocolate from Forbes Chocolate in Cleveland. This is not gluten free.

Each 24 oz pan of brownies (8 inch round pan) is smothered in a rich chocolate frosting.

For those needing further excuses, this pairs well with coffee, a cold porter, or even a dry red wine after dinner.

My favorite summer dish to make is ratatouille. It's really quite simple and can be eaten alone, used as a topping on other dishes, or featured as a side.

It's essentially a summer tomato stew utilizing zucchini, squash, eggplant, peppers, onion, garlic, and tomatoes. If you are missing anything, just work around it.

The proportions are all approximate, but I try to do equal parts squash, zucchini, and eggplant, a green pepper or two, an onion, a few cloves of garlic, and about twice as much tomatoes as any of the individual components.

Step 1: Wash and cut your eggplant/squash/zucchini into cubes, about 1/2 inch.

Step 2: Toss your vegetables, separately, with oil and salt. Place on sheet tray and roast until tender yet still firm. Each vegetable takes a different length of time.

Step 3: (Optional). While veggies are roasting, get a pot of hot water to a rolling boil on the stove. With a knife, score the bottom of the tomato in an x. Drop tomato into the boiling water for approximately 45 seconds. Remove and place in ice water. The skins should easily peel off.

Step 4: Chop onions and peppers. In a heavy bottom stockpot, add oil or lard and saute the onions and peppers over medium heat until they start to get some color. Add minced garlic being careful not to burn it.

Step 5: Add the tomatoes to the pepper/onion mixture. Stew at medium boil until tomatoes are soft and some excess water is evaporated.

Step 6: Add the roasted veggies and cook until desired consistency. Adjust seasoning (salt and pepper). I usually add a few squeezes of honey and maybe a few tablespoons of cider vinegar. Adjust until desired taste.

Attention Westlake subscribers. We need a few extra hands in Westlake each Thursday from 2:00 PM to 6:00 PM. We need greeters to help Pauline and Lauren.

Please reply to this email if you are interested. You've seen us do it - it is fun and fast paced. You get a workout and get to talk to your fellow foodies all at once! We will train you on the mobile checkin application and the products. This is a paid position.

Reminder: Carnivore Share bags are every-other-week based on pick-up location. You will be randomly assigned to a group (A, B, C). Check for the assignment in your last name. By the end of the season, all groups will have received the same amount of all products.

For more recipes, visit our archive at https://freshforkmarket.com/recipes/

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