Food Brings Us Together
by

Food Brings Us Together

Our family is still in recovery mode from the Minnesota State Fair. Two weekends at the state fair, one for the 4-H livestock encampment and the other for the FFA livestock encampment, is fun but exhausting. We had never done the FFA livestock encampment (even though we had been partnered with the Randolph FFA) because before this year Northfield had not had an FFA in our high school in 33 years.

We are grateful that our children and students in our school district now have agriculture, food and natural resource (AFNR) classes and FFA in our high school. It provides a great opportunity for hands-on learning, career exploration and leadership development. Having a program in the high school provides an opportunity to grow their understanding of what FFA has to offer. One of which is showing in the FFA show during the Minnesota State Fair.

Northfield FFA Chapter banner in the Swine Barn

The Northfield FFA Chapter members showed livestock at the Minnesota State Fair. Sam and Keith both exhibited swine.

Unlike the 4-H weekend where exhibitors are allowed to show only one animal because the 4-Her’s need to qualify to advance to the state show, during the FFA weekend youth are allowed to bring more than one animal and multiple species because it is more like an open class show. Because there are fewer exhibitors and less animals, there is also less electrical pull in the barn. Thus, it allows families to bring in food in crockpots and hook them up in the barns for meals.

The food and crockpots contributes to the opportunity for a completely different experience during the FFA encampment. The Northfield FFA famlis took turns bringing in meals and providing elements of the meals which allowed our FFA chapter members to sit down and have three shared meals together in the livestock barns.

The camaraderie around a shared meal, and memories around food fill us up and simply bring people together. It is the sharing of food and conversation that creates shared memories and warms the heart. It demonstrates care at a different level.

That is one of the reasons we love growing food for others: growing, harvesting and sharing the food creates the food bond that brings us together.

Let us be thankful for all that adorns our plate and the memories shared upon the nourishment of our bodies. Blessings to all of you.

Garden Science

Cucumbers with spikes to protect it from animals and insects.

The cucumbers still have spikes on their skins even until the end of the season. I feel like their spikes get longer in the fall.

Learn more at University of Minnesota Extension.

Boxes of Produce

This list is prepared before we harvest your share. Some guesswork is involved! We do our best to predict which crops will be ready to harvest, but sometimes crops are on the list that are not in the share, and sometimes crops will be in the share even though they’re not on the list. Remember food safety in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.

Spinach/Red Oak Lettuce/Black Seeded Simpson Mix – This crop has not liked this weather. Spinach should be available next week.

Basil

Basil

Basil and Parsley – Enjoy these herbs all year long. I freeze my basil. Here is how I do it: chop up basil, place in ice cube trays, add water and freeze. Once frozen, pop out of ice cube tray and store in Ziploc bag. Then add to dishes such as soups, hot dishes etc. Parsley, I dry on a towel in my kitchen and then put in a container to be used later. Learn more about freezing herbs from Penn State Extension.

Carrots – The carrot crop is doing very well. Cook then puree and freeze in ice cube trays so you can add it to spaghetti sauce, soups and hot dishes later on. Here are some ideas from Martha Stewart on different recipes for pureeing carrots.

Dark Red Beets – I enjoy this vegetable raw and cooked. This is an interesting resource from NDSU Extension.

Dill – We have plenty of dill. Let us know if you would like any.

Cucumbers – The cucumbers have kicked production into high gear. Let us know if you would like to make pickles. We do have dill that you could use.

Purple Vienna Kohlrabi

Purple Vienna Kohlrabi ready for harvest.

Kohlrabi – We love to eat this vegetable raw, peeled, and sliced like an apple. Here are some ideas from Alaska Fairbanks Extension on how to use Kohlrabi.

Peppers – Green Bell Peppers. I cut these up and freeze them for meals throughout the year.

Potatoes – Red Norlands are good boiled or mashed. Here is more information from NDSU Extension on potatoes.

Onions – I cut up my onions and freeze them for quick additions to meals all year long. Learn more from Nebraska Extension on how to freeze them here.

Radishes – This crop has been long lasting this year. Wash, cut off the tops and also the bottoms, slice and enjoy in salads or put in hot dishes. Some enjoy dipping in salt. Some radish recipes from Taste of Home or check out this resource from North Carolina Extension.

Spaghetti Squash

Spaghetti Squash

Spaghetti Squash – Enjoy this healthy vegetable. If you don’t like to eat it as spaghetti, blend it up and freeze it to put in your spaghetti sauce.

Tomatoes – Fourth of July and Sun Gold Hybrid cherry tomatoes this week.

Zucchini and Peter Pan Summer Squash – So many wonderful ways to use Zucchini. Try this pasta primavera recipe from Martha Stewart.

Hydrangeas and Sedums

Fresh cut arrangement – Hydrangeas and Sedum

Recipe of the Week

Lasagna Stuffed Spaghetti Squash

1 small spaghetti squash

½ cup low-fat cottage cheese

2 tablespoons parmesan cheese

⅓ cup marinara sauce

½ cup mozzarella cheese, divided

½ cup spinach

½ cup favorite vegetables (peppers, broccoli, etc.)

Preheat oven to 425 degrees Fahrenheit. Using a large, serrated knife, cut spaghetti squash in half lengthwise. Use a spoon to scrape out and discard seeds. Place squash halves cut side down on parchment lined baking sheet. Cook squash for 35-45 minutes or until tender. Place rack in middle of oven and heat to broil.

In a medium bowl, combine cottage cheese, parmesan, ¼ cup mozzarella, marinara and spinach. Use fork to scrape and separate the squash strands. Divide filling mixture among the 2 squash halves. Top with your favorite vegetable and sprinkle with mozzarella. Broil until cheese is golden-brown. Approximately 2-3 minutes.

 

Source: NDSU Extension Lasagna Stuffed Spaghetti Squash | NDSU Agriculture

4-H is Worth It
by

4-H is Worth It

The 4-H pinnacle of showing at the Minnesota State Fair is complete. A new opportunity of showing at the FFA livestock show at the Minnesota State Fair is upon us this coming weekend. The State Fair is the pinnacle of the summer fairs and livestock shows in Minnesota. This year our family participated in the first weekend in the 4-H livestock encampment which is the culmination of hard work over the past year.

Minnesota is one of the few states, if not the only where 4-Hers need to qualify by their placement at the county fair to show at the state fair. For the boys to show swine, they had to place in the state fair line-up for their pigs (livestock), and if they wanted to for their general projects. 4-Hers in Minnesota can bring one livestock and one general project to the state fair.

4-H Swine Show – this doesn’t show the hours they have spent working with and caring for their pigs for the past six months.

The experience at the county fair is unique to every county, and the experience at the state fair is unique to the state. Both boys exhibited a pig (swine) at the state fair. Livestock projects develop different skill sets including growing their knowledge of agriculture and developing an understanding and passion for feeding people. Thinking of others and putting people first while being compassionate caretakers for animals. Not too many people can say that they enjoy working with a nearly 300-pound animal…their pig.

4-H provides an opportunity to network and learn from others, cultivate communication and leadership skills, and provide unique situations to develop lifelong skill sets.

The 4-H Pledge

I PLEDGE my HEAD to clearer thinking,

my HEART to greater loyalty,

my HANDS to larger service,

and my HEALTH to better living,

for my family, my club, my community, my country and my world.

General Livestock Judging at the Minnesota State Fair Photo Credit: Travis Hoffman

In addition to showing their pigs, they are both on the General Livestock Judging Team. This too is part of the 4-H state fair experience and provides for personal growth in confidence and public speaking.

What is our why for participating in the state fair? It isn’t the ribbons. It is the experiences. The people that you meet, and the relationships and community that you build. Last but not least, the skills our kids learn and gain from these experiences are unique and foundational.

Our kids are worth our time and investment. The future of our communities and all areas that need leadership are worth it. Learn more at your county Extension office or search 4-H in your state.

When we are exhausted and weary from the experience, we all know it is worth it. 4-H is worth it. We encourage you to give 4-H a try whether a youth member or an adult volunteer. It’s easy to say you don’t have enough time. Your children deserve it. Our communities need it. Make the time, you won’t regret it. Learn more about 4-H here.

Boxes of Produce

This list is prepared before we harvest your share. Some guesswork is involved! We do our best to predict which crops will be ready to harvest, but sometimes crops are on the list that are not in the share, and sometimes crops will be in the share even though they’re not on the list. Remember food safety in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.

Arugula – Arugula is a tangy green in the mustard family. It looks like a type of lettuce. Here are some ideas of how to use arugula from Illinois Extension.

Dark Red Beets – Some of our shareholders like to cut these up and eat these raw in their salads. I peeled off the skin before cooking them this week and that worked well. Learn more about their nutrition here.

Cucumbers

Cucumbers – The cucumbers are having a wacky growing cycle with our drought. They loved the rain, and we have a flush of new cucumbers. Plenty for canning. Here’s an interesting link on their nutritional value.

Basil

Herbs – Basil and Parsley – Enjoy some fresh basil. I like to freeze mine to use later. Learn more from Martha Stewart here.

Kohlrabi – I simply eat these peeled and cut up like an apple with some peanut butter. Here are some recipe ideas and additional information on this vegetable from Taste of Home.

Peppers – Green peppers

Potatoes – Kennebec and Purple Viking potatoes are in your box this week. Learn more here.

Onion – Learn more about storing onions from NDSU Extension.

Summer Squash

Summer Squash – Remember that you can use the summer squash in any Zucchini recipe. Also you can puree it and freeze in ice cube trays to use in spaghetti sauce and soups.

Super Sugar Snap Peas – Yum! Eat these raw in the pods, dip in Ranch dressing or use in stir fry. One of our favorite summer vegetables is in your boxes this week.

Fourth of July Tomatoes

Tomatoes – The tomatoes loved the heat followed by the rain. In your boxes this week are Napa Valley cherry tomatoes, Sun Gold cherry tomatoes and 4th of July tomatoes.

Zucchini – Here are a few Zucchini recipes from Martha Stewart.

Zinnias

Fresh cut arrangement – Sunflowers, Zinnia, and Hydrangeas this week.

Recipe of the Week

Zucchini Cobbler

Zucchini Cobbler

8 cups chopped seeded peeled zucchini (about 3 pounds untrimmed)

2/3 cup lemon juice

1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

 

Crust:

4 cups all-purpose flour

2 cups sugar

1-1/2 cups cold butter, cubed

1 teaspoon ground cinnamon

 

  1. Preheat oven to 375 degrees Fahrenheit. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice until zucchini is tender, 15-20 minutes. Stir in sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the heat; set aside.
  2. In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half the remaining crust mixture into a greased 15x10x1-in. baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
  3. Bake until golden and bubbly, 35-40 minutes. Cool in pan on a wire rack.

Source: Taste of Home

 

Finding Joy    
by

Finding Joy    

How often do you reflect on what brings you Joy? Then, how often do you find time to do those things that bring you Joy?

It is important for you to find time for what brings you Joy, fills up your cup, brings you peace and calms your nerves. I mention Joy, because one morning when I was cutting bouquets, I felt this rush of calm and happiness overcome me that I had not felt for a while. I thought, “What is this? This is pure Joy.”  Making bouquets of flowers and gathering vegetables and seeing God’s hand in the harvest brings me Joy. When I am doing these things, I feel the calm rush over me and a smile appear on my face. I feel so lucky that I get to share the rewards of this Joy with others.

I encourage you to take time to reflect on what brings you Joy and make time to do those things that bring you Joy. You will be a better person because you allow yourself to find your Joy.

“A joyful heart is good medicine, but a crushed spirit dries up the bones.” – Proverbs 17:22

 

Garden Science

Cucumber beetles become active in late May or early June and feed on the blossoms of early flowering plants, such as dandelions, apples and hawthorn, until their host crops are available. 

Cucumber beetles

  • Cucumber beetles damage to the leaves and to the fruit are so devastating.
  • Striped cucumber beetles can transmit the bacterial wilt pathogen that can kill cucurbits. We have had more than our share of this, this year. So frustrating!

Learn more at Cucumber beetles in home gardens | UMN Extension

Boxes of Produce

This list is prepared before we harvest your share. Some guesswork is involved! We do our best to predict which crops will be ready to harvest, but sometimes crops are on the list that are not in the share, and sometimes crops will be in the share even though they’re not on the list. Remember food safety in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.

Arugula – Arugula is a tangy green in the mustard family. It looks like a type of lettuce. Here are some ideas of how to use arugula from Illinois Extension.

Beets are a favorite of mine. Some like to peel and cut up and eat raw. I prefer mine cooked with a dab of butter.

Dark Red Beets – Some of our shareholders like to cut these up and eat these raw in their salads. I peeled off the skin before cooking them this week and that worked well. Learn more about their nutrition here.

Cucumbers – The cucumbers are having a wacky growing cycle with our drought. They loved the rain, and we have a flush of new cucumbers. Plenty for canning. Here’s an interesting link on their nutritional value.

Herbs – Basil and Parsley – Enjoy some fresh basil. I like to freeze mine to use later. Learn more from Martha Stewart here.

Kohlrabi – I simply eat these peeled and cut up like an apple with some peanut butter. Here are some recipe ideas and additional information on this vegetable from Taste of Home.

Lettuce Mix – This is a mix of black seeded Simpson and red oak leaf lettuce. Enjoy some BLT’s this week.

Potatoes – Kennebec and Purple Viking potatoes are in your box this week. Learn more here.

Onion – Learn more about storing onions from NDSU Extension.

Summer Squash – Remember that you can use the summer squash in any Zucchini recipe. Also you can puree it and freeze in ice cube trays to use in spaghetti sauce and soups.

Super Sugar Snap Peas – The first crop is coming to an end. The second crop is coming along well. The next week of weather should really help it.

Super Sugar Snap Peas – Yum! Eat these raw in the pods, dip in Ranch dressing or use in stir fry. One of our favorite summer vegetables is in your boxes this week.

Sun Gold Hybrid tomatoes

Tomatoes – The tomatoes loved the heat followed by the rain. In your boxes this week are Napa Valley cherry tomatoes, Sun Gold cherry tomatoes and 4th of July tomatoes.

Zucchini – Here are a few Zucchini recipes from Martha Stewart.

Zinnias, Hydrangeas and Sunflowers.

Fresh cut arrangement – Sunflowers, Zinnia, and Hydrangeas this week.

 

Recipe of the Week

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread Recipe

Ingredients

2 cups sugar

1 cup applesauce

3 large eggs

3 teaspoons vanilla extract

2-1/2 cups all-purpose flour

1/2 cup baking cocoa

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon baking powder

2 cups shredded peeled zucchini

1/4 miniature chocolate chips (optional)

Directions

  1. In a large bowl, beat the sugar, applesauce, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.
  2. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each)

Note: Thank you Sarah Durenberger for this recipe.

Eliminate the Hurry
by

Eliminate the Hurry

As I stood at my kitchen counter cutting up a beet and kohlrabi, I was reminded of why I enjoy gardening. You see, I am one of those people who always wants to maximize my time and organize it to live life to the fullest. Yet a book I read/listened to (audible book) recently, “The Ruthless Elimination of Hurry,” provided me time to reflect on how that isn’t always the healthiest way to live life.

The book stressed the importance of taking the time to take in what is around us, reflect on moments that were occurring or had occurred and appreciate the world around us. Whether time was specifically set aside, or we recognize time given to us such as moments waiting in lines as a time to pause and be grateful.

So back to the kohlrabi and beet, gardening forces me to slow down and enjoy the world around me. It provides the opportunity to see these amazing wonders that God provides every day. Because I am out working outside, I see the miracle of seeds sprouting and growing to plants being pollinated to create beautiful pumpkins, delicious vegetables and fruits, the amazing sunrises and sunsets and amazing insects and wild animals/birds in Creation. It also forces me to take time to peel a beautiful beet and see the amazing rich, vibrant color patterns.

I challenge you to recognize whatever rush or hurry is in your life and find time to try to eliminate or decrease that hurry so that you can take time to enjoy the wonderful gifts provided around us.

Garden Science

The hand contains four stages of potato bugs. On the leaf are the eggs, the largest bug is the adult and on either side of the adult are red dots which are different stages of baby potato bugs. We have been researching our options and recognize that constant monitoring is necessary so that an infestation does not occur. An infestation will cause them to not only eat the potatoes but other crops as well.

Potato bugs, also known as the Colorado potato beetle, are a challenging foe. The adult potato bug loves to eat the leaves of the potato plant. The problem is without leaves a plant cannot conduct photosynthesis and without photosynthesis the plant cannot create food to create potatoes. Trust me…they will eat the ENTIRE plant. Once they are done with potatoes they move to another crop and start eating.

Potato bug eggs are orange and as they hatch out, the young are a deep brownish/orange with a black head. They begin eating the plants shortly after they hatch. They are such a nemesis.

Boxes of Produce

This list is prepared before we harvest your share. Some guesswork is involved! We do our best to predict which crops will be ready to harvest, but sometimes crops are on the list that are not in the share, and sometimes crops will be in the share even though they’re not on the list. Remember food safety in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.

Arugula – Arugula is a tangy green in the mustard family. It looks like a type of lettuce. Here are some ideas of how to use arugula from Illinois Extension.

Basil – Enjoy some fresh basil. I like to freeze mine to use later. Learn more from Martha Stewart here.

Beets

Dark Red Beets – Some of our shareholders like to cut these up and eat these raw in their salads. I peeled off the skin before cooking them this week and that worked well. Learn more about their nutrition here.

Cucumbers – The cucumbers are having a wacky growing cycle with our drought. They loved the rain, and we have a flush of new cucumbers. Plenty for canning. Here’s an interesting link on their nutritional value.

Lettuce Mix – This is a mix of black seeded Simpson and red oak leaf lettuce. Enjoy some BLT’s this week.

Kohlrabi – I simply eat these peeled and cut up like an apple with some peanut butter. Here are some recipe ideas and additional information on this vegetable from Taste of Home.

Potatoes – Kennebec and Purple Viking potatoes are in your box this week. Learn more here.

I just love the braided look on the stem of the onion.

Onion – Learn more about storing onions from NDSU Extension.

Summer Squash – I bet your trying to figure out how to use this squash. Here are some ideas from Pioneer Woman. Also check out the hotdish recipe below.

Super Sugar Snap Peas – Yum! Eat these raw in the pods, dip in Ranch dressing or use in stir fry. One of our favorite summer vegetables is in your boxes this week.

Tomatoes – The tomatoes loved the heat followed by the rain. In your boxes this week are Napa Valley cherry tomatoes, Sun Gold cherry tomatoes and 4th of July tomatoes.

I love the color of the flowers.

Fresh cut arrangement – Sunflowers, Zinnia and asparagus ferns.

Recipe of the Week

Spanish Style Squash Hotdish

1 pound ground beef

1/3 cup chopped onion

5 cups Zucchini sliced (I used summer squash and used the slicing/chipping option in my salad shooter)

½ teaspoon salt

¼ teaspoon garlic salt

¼ teaspoon ground cumin

1/16 teaspoon pepper

8-ounce tomato sauce

12 oz mexi-corn or corn and peppers diced

Top with mozzarella cheese

Saute ground beef and onion. Add squash and seasonings. Cook over medium heat 3-5 minutes. Add tomato sauce and corn. Bring to a boil, reduce heat, cover. Simmer 10 minutes or until squash is tender. Top with cheese. Serve after the cheese has melted. Serves six.

Source: Farm Journal and from the kitchen of Mary Jo Patzer. Thank you for sharing!

 

Finding Hope
by

Finding Hope

Every year is different. In some ways, that makes it fun. In some ways, it makes it extremely challenging.

Preparing the fields for planting, during a small window of time.

This spring brought new experiences and outcomes. This has been the wettest April-through-June period at the Southwest Research and Outreach Center in Waseca in 110+ years receiving 23.58 inches of rain since April. This is nearly twice the average normal precipitation for those months in our area of Minnesota. Faribault in Rice County set a new state record for June rainfall with 17.61 inches. This is also an interesting chart from the DNR with rainfall information.

Despite the rainfall, our regular planting went smoothly. But then it rained, rained some more and rained some more. This continued, washing and drowning out seeds because of the volume of moisture and speed of the storms. Some crops were replanted multiple times.

Installing the fence for the peas to grow on.

Some crops are growing well after the recent summer heat. While others still struggle. We continue to monitor for weed and insect pressure as well as plant diseases, molds and fungus challenges brought on by the wet spring.

All of the rain has created a hard crust on the soil making it difficult for a plant to emerge. It is so amazing to realize how much power a small plant has to exert to push its way through the surface. The blue coating on the spinach seed that is a protective coating on the exterior of the seed to protect it from fungus and insects.

As I meandered out to the garden this past weekend, I was dreading what I would find. Rather instead of finding dread, I found hope. There was so much genuine goodness growing. It simply made me so happy especially with all of the let downs and struggles the spring brought with the weather.

As always, some of best life lessons are learned outside. Remember that when Hope seems lost. It really isn’t. Just keep looking. God will provide.

Zinnias

“Do not be afraid. Do not lose hope. I am the Lord your God. I will be with you everywhere you go.” Joshua 1:9

Garden Science

Japanese Beetles feed on the leaves of over 300 species of plants.

The Japanese Beetles are a real nuisance in the garden. This year is no exception.

Learn more at University of Minnesota Extension.

Boxes of Produce

This list is prepared before we harvest your share. Some guesswork is involved! We do our best to predict which crops will be ready to harvest, but sometimes crops are on the list that are not in the share, and sometimes crops will be in the share even though they’re not on the list. Remember food safety in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.

Arugula – Arugula is a tangy green in the mustard family. It looks like a type of lettuce. Here are some ideas of how to use arugula from Illinois Extension.

Dark Red Beets – I enjoy beets cut up like an apple and eaten raw with peanut butter. I also enjoy cooking them, peeling off the skin and putting a little bit of butter on them. Learn more Illinois Extension and from this resource from NDSU Extension.

Cucumbers – I love the smell of fresh cut cucumbers, eating them in salads, on sandwiches or by themselves. Here is some information on their nutrition.

Grand Duke Kohlrabi

Kohlrabi – Kohlrabi comes in white, green, and purple, but when peeled they all have an ivory flesh. Kohlrabi tastes similar to crisp broccoli and has the texture of an apple. Learn more about this vegetable from Purdue Extension.

Black Seeded Simpson lettuce can be cut and harvested several times. Because this leaf will grow back to be harvested again.

Lettuce – Black Seeded Simpson and Red Oak Leaf lettuce for you this week.

Onions – Learn how to cook with onions from Martha Stewart.

Potatoes – Red Norland potatoes. Check out this interesting resource from NDSU Extension.

Radishes – I use radishes raw and in hot dishes. More information on this vegetable can be found here from Illinois Extension.

Super Sugar Snap Peas – One of the garden favorites. The pod and pea are edible. This link shares the valuable nutritional benefits of peas.

Summer Squash

Summer Squash –Two varieties are producing through this drought. Use this squash in any recipe that calls for Zucchini. Or puree ant and freeze in ice cube trays then place in a ziplock bag and use in spaghetti sauce and soups throughout the year. Try this pasta primavera recipe from Martha Stewart.

When I look at these flowers and their beautiful colors, I see hope. Hope for better days through better ways. Hope that the struggle is behind us. Hope for a brighter tomorrow.

Fresh cut arrangement – Sunflowers, Zinnia and Hosta leaves

Recipe of the Week

These zucchini brownies are a favorite. I also use summer squash in this recipe in lieu of zucchini.

Fudgy Zucchini Brownies

2 cups all-purpose flour

1/3 cup baking cocoa

1-1/2 teaspoons baking soda

1 teaspoon salt

2 cups shredded zucchini

1-1/2 cups sugar

3/4 cup vegetable oil

1/2 cup chopped walnuts

2 teaspoons vanilla extract

Frosting

1/4 cup butter, cubed

1 cup sugar

1/4 cup milk

1/2 cup semisweet chocolate chips

1/2 cup miniature marshmallows

1 teaspoon vanilla extract

1/2 cup chopped walnuts, optional

1. In a large bowl, combine the flour, cocoa, baking soda and salt. In a small bowl, combine the zucchini, sugar and oil; stir into dry ingredients until blended. Stir in walnuts and vanilla.

2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack for 30 minutes.

3. In a large saucepan, melt butter; stir in sugar and milk. Bring to a boil over medium heat, stirring frequently. Cook and stir 1 minute or until smooth. Remove from the heat. Stir in chips and marshmallows until melted and smooth; add vanilla. Spread over brownies. Sprinkle with walnuts if desired.

Source: Taste of Home

The rainbow tonight spanned the sky. Stunning and beautiful. Rainbows bring Hope.

Shower others with joy
by

Shower others with joy

One more week of the CSA after this week’s box. Wow! The growing season flew by.

We have been busy harvesting many items. The ornamental corn, popcorn, tomatoes, peppers and watermelon seem to be hanging on and continuing to grow. If we receive the rain that is in the forecast, there is a possibility for the carrots and a few other crops to get a boost. Yet, these dry conditions continue to suppress growth and development in everything except the weeds.

It is interesting how God gives us direction when we reflect on what’s in front of us.

Drought and weeds symbolize challenges or negative aspects. As people, these challenges draw us down. When we are stressed, the negative, weeds, are allowed to flourish.

During the growing season, I look to rain and sunshine in the right amounts as Joy showered down upon us. Isn’t it interesting to think of how Joy (rain and sunshine) in the right amount provides wonderful outcomes for our crops. Joy has the same outcomes in people. When we shower others with Joy, they too blossom into more than they thought was possible to reach potential they to may not have known was possible.

This week, I challenge you to shower others with Joy.

“Well, your greatest joy definitely comes from doing something for another, especially when it was done with no thought of something in return.” – John Wooden

The squash was planted in early May and was fortunate to receive a wonderful rain to get this crop off to a great start. This in turn resulted in a plentiful crop of squash. It is such a joy to reap this harvest.

Boxes of Produce

This list is prepared before we harvest your share. Some guesswork is involved! We do our best to predict which crops will be ready to harvest, but sometimes crops are on the list that are not in the share, and sometimes crops will be in the share even though they’re not on the list. Remember food safety in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.

Dark Red Beets – I love beets and have been trying to incorporate them regularly in my diet because of their nutritional value. Most of the time I have found that eating them raw, peeled and dipping them in peanut butter works best for me. Learn more about their nutrition here.

Cantaloupe – These ripen so quickly. Have you ever wondered what was the difference between muskmelon and cantaloupe. According to Oklahoma State University Extension, all varieties and types of muskmelon belong to the same genus and species; however, cantaloupe belongs to a different botanical variety (subgroup) than winter type muskmelons.

Carrots – The summer heat and dry weather have put enormous pressure on the carrot crop. Enjoy this week’s purple carrots!

Cucumbers – The cucumbers are having a wacky growing cycle with our drought. The University of Illinois Extension has information on the odd formation and shapes of the cucumbers. Here’s an interesting link on their nutritional value.

Kohlrabi – I simply eat these peeled and cut up like an apple with some peanut butter. Here are some recipe ideas and additional information on this vegetable from Taste of Home.

Lettuce mix – The drought has made the lettuce crop challenging this year. Enjoy some BLTs!

Onions – This crop was also struggling with this year’s dry weather.

Peppers – Holy Sweet Peppers. We have many! Let us know if you need more next week for making stuffed peppers or other dishes. Here are some pepper recipe ideas from Martha Stewart or if you want to know more about freezing peppers, this is a helpful link.

Potatoes – Red Norlands are in your box this week. Watch potato harvest here on America’s Heartland.

Radishes – Did you know you can eat the radish greens? Learn more at the University of Illinois Extension. Learn more about the health benefits of eating radishes.

Summer Squash – I bet your trying to figure out how to use this squash. Here are some ideas from Pioneer Woman. Also check out the hotdish recipe below.

Tomatoes –In your boxes this week are Napa Valley cherry tomatoes, Sun Gold cherry tomatoes, 4th of July tomatoes, Better Boy and more. Let us know if you need any for canning and freezing. We have plenty.

Watermelon – We are super excited about this watermelon crop. I wasn’t fast enough to get a picture of the watermelon harvested this weekend. It was 45# and over 2 feet in length! Yes, we have eaten the entire watermelon!

Zucchini – So many wonderful ways to use Zucchini. Try this zucchini mock apple pie square recipe.

Fresh cut arrangement – Hydrangeas and Sedum and pumpkins and gourds

 

Recipe of the Week

Pumpkin Bread

1 2/3 cup flour

1 1/2 cup sugar

1/3 cup butter, softened

1 teaspoon soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

Pinch of salt

1/3 cup cold water

2 eggs

1 cup canned pumpkin (I use 1 cup cooked squash)

Combine flour, sugar, butter, soda, spices and salt in bowl. Add 1/3 cup cold water, eggs, and pumpkin (squash) mix well. Pour into greased loaf pan. Bake at 350 degrees for 1 hour. Cool on wire rack.

 

Source: Pat Kuznik – West Polk County: Blue Ribbon Favorites Minnesota 4-H Foundation

 

Reset and Refocus for the Finish Line
by

Reset and Refocus for the Finish Line

 

September kicked off with a fierce impact of another round of dry, hot weather which is pushing some of the crops to their near end point. We did not receive rain with this cold front that moved in today. No rain puts additional strain on the plants.

We have been busy harvesting fall decorations with over a quarter of the pumpkins and gourds harvested. This is a bit earlier than usual due to the dry weather. We have hopes to make great progress with this harvest by next week.

With two weeks left in the CSA, this is a good time to prepare for preservation whether you are freezing or canning. We encourage you to do this to help utilize the produce, decrease food costs and extend your enjoyment of the produce through the winter.

I know that all of this can seem overwhelming as we wrap up summer and transition into fall and a new school year. I encourage you to not give up on getting to the finish line with the food preservation. Rather find a way to reset and refocus on your goals – you’ll appreciate your efforts as you utilize it throughout the winter.

“Every sunset is an opportunity to reset. Every sunrise begins with new eyes.” — Richie Norton

Take time to refocus and reset. It is all about perspective.

Boxes of Produce

This list is prepared before we harvest your share. Some guesswork is involved! We do our best to predict which crops will be ready to harvest, but sometimes crops are on the list that are not in the share, and sometimes crops will be in the share even though they’re not on the list. Remember food safety in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.

Dark Red Beets – I love beets and have been trying to incorporate them regularly in my diet because of their nutritional value. Most of the time I have found that eating them raw, peeled and dipping them in peanut butter works best for me. Learn more about their nutrition here.

Cantaloupe – These ripen so quickly. Have you ever wondered what was the difference between muskmelon and cantaloupe. According to Oklahoma State University Extension, all varieties and types of muskmelon belong to the same genus and species; however, cantaloupe belongs to a different botanical variety (subgroup) than winter type muskmelons.

Carrots – The summer heat and dry weather have put enormous pressure on the carrot crop. Enjoy this week’s purple carrots!

Cucumbers – The cucumbers are having a wacky growing cycle with our drought. The University of Illinois Extension has information on the odd formation and shapes of the cucumbers. Here’s an interesting link on their nutritional value.

Kohlrabi – I simply eat these peeled and cut up like an apple with some peanut butter. Here are some recipe ideas and additional information on this vegetable from Taste of Home.

Peppers

Peppers – Holy Sweet Peppers. We have many! Let us know if you need more next week for making stuffed peppers or other dishes. Here are some pepper recipe ideas from Martha Stewart or if you want to know more about freezing peppers, this is a helpful link.

Yukon Gold

Potatoes – Yukon Golds or Red Norlands are in your box this week. Watch potato harvest here on America’s Heartland.

We enjoyed cutting the radishes up and using them in a saute with onions and peppers to place on top of sandwiches or other meals.

Radishes – Did you know you can eat the radish greens? Learn more at the University of Illinois Extension. Learn more about the health benefits of eating radishes.

Summer Squash – I bet your trying to figure out how to use this squash. Here are some ideas from Pioneer Woman. Also check out the hotdish recipe below.

Super Sugar Snap Peas – Yum! Eat these raw in the pods, dip in Ranch dressing or use in stir fry. One of our favorite summer vegetables is in your boxes this week. This heat really sped this crop to the end. This may be our last week.

Sweet Corn – A big shout out to our neighbors FarGaze Farms for the delicious sweet corn in our boxes.

A variety of tomatoes are in your boxes this week.

Tomatoes –In your boxes this week are Napa Valley cherry tomatoes, Sun Gold cherry tomatoes, 4th of July tomatoes, Better Boy and more. Watch for a flush of them for canning and freezing.

Watermelon – We are super excited about this watermelon crop. I wasn’t fast enough to get a picture of the watermelon harvested this weekend. It was 45# and over 2 feet in length! Yes, we have eaten the entire watermelon!

Zucchini –So many wonderful ways to use Zucchini. Try this zucchini mock apple pie square recipe.

Hydrangeas

Fresh cut arrangement – Hydrangeas

 

Recipe of the Week

A favorite in our house to use up leftover turkey and chicken and vegetables!

Turkey or Chicken Pot Pie

1 pie crust (1/2 of Perfect Pie Crust recipe)

1/2 stick butter (4 Tablespoons)

1/2 c. finely diced onion

1/2 c. finely diced carrot

1/2 c. finely diced celery

2 c. leftover turkey, light and dark, diced or shredded (or both!)

1/4 c. flour

2 to 3 cups low-sodium chicken or turkey broth (more if needed!)

Splash of white wine (optional)

3/4 c. heavy cream

Frozen peas (optional) (or use leftover sweet corn that you have cut off the cob or chopped up radishes)

Fresh thyme, chopped

Salt and pepper to taste

  1. Preheat oven to 400 degrees Fahrenheit
  2. Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
  3. Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
  4. Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.)
  5. Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
  6. Pour mixture into a casserole dish or deep pie pan.
  7. Roll out crust so that it’s about 1 inch larger than the pan you’re using.
  8. Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
  9. Bake for 30-40 minutes or until very golden and bubbly and the crust is done.
  10. Allow to cool for a little bit before serving.
  11. Serve with a large spoon.

Source: Pioneer Woman

 

Time Flies
by

Time Flies

It feels like just last week when it was the last day of school. Yet, here we are with all the preparations and activities that school will be starting next week.

The kids have wrapped up the state fair where Keith showed a pig and Sam, market turkeys. This like other years was filled with 4-H learning experiences, and we are reminded of the wonderful group of mentors, supporters and friends that support our family.

Sam on Minnesota Live from the Minnesota State Fair sharing his 4-H market turkey project.

With our dry weather, the pumpkins and gourds are ahead of schedule, and we have started harvesting them. So be on the look out for information of this fall joy that is sure to bring not only color to your life but smiles as well.

As we close out the closing days of summer, soak in the sun and the joys around you.

“The moments of happiness we enjoy take us by surprise. It is not that we seize them, but that they seize us.” – Ashley Montagu

Boxes of Produce

This list is prepared before we harvest your share. Some guesswork is involved! We do our best to predict which crops will be ready to harvest, but sometimes crops are on the list that are not in the share, and sometimes crops will be in the share even though they’re not on the list. Remember food safety in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.

Dark Red Beets – Some of our shareholders like to cut these up and eat these raw in their salads. Try them raw, peeled and dip them in peanut butter. `Learn more about their nutrition here.

Cantaloupe – These ripen so quickly. Have you ever wondered what was the difference between muskmelon and cantaloupe. According to Oklahoma State University Extension, all varieties and types of muskmelon belong to the same genus and species; however, cantaloupe belongs to a different botanical variety (subgroup) than winter type muskmelons.

Cucumbers – The cucumbers are having a wacky growing cycle with our drought. They loved the rain, and we have a flush of new cucumbers. Plenty for canning. Here’s an interesting link on their nutritional value.

Kohlrabi – I simply eat these peeled and cut up like an apple with some peanut butter. Here are some recipe ideas and additional information on this vegetable from Taste of Home.

Red Kuri Squash

Red Kuri Squash – Red Kuri squash has a smooth and tender texture with a sweet, nutty flavor reminiscent of chestnuts. Learn more here. I cook it like I do Butternut. Cutting it in half, laying cut side down in a cake pan with about an inch of water, cover with aluminum foil and bake at 350 degrees F for one hour.

Peppers – Holy Sweet Peppers. We have many! Let us know if you need more next week for making stuffed peppers or other dishes. Here are some pepper recipe ideas from Martha Stewart or if you want to know more about freezing peppers, this is a helpful link.

Potatoes – Yukon Golds, Red Norlands and puuple potatoes are in your box this week. Watch potato harvest here on America’s Heartland.

Radishes – The last crop of radishes are in your box: French Breakfast and Cherry Belle. Cut them up and put in your stir fry or hot dishes for additional nutrition.

Spaghetti Squash

Spaghetti Squash – We love eating this squash in conjunction with or instead of using noodles. Learn different ways to cook this squash from the Food Network.

Summer Squash – I bet your trying to figure out how to use this squash. Here are some ideas from Pioneer Woman. Also check out the hotdish recipe below.

Super Sugar Snap Peas – Yum! Eat these raw in the pods, dip in Ranch dressing or use in stir fry. One of our favorite summer vegetables is in your boxes this week. The first crop received renewed energy from the rain, and the new crop is producing.

Sweet Corn – A big shout out to our neighbors FarGaze Farms for the delicious sweet corn in our boxes.

Sun Gold Hybrid tomatoes

Tomatoes –In your boxes this week are Napa Valley cherry tomatoes, Sun Gold cherry tomatoes, 4th of July tomatoes, Better Boy and more. Watch for a flush of them for canning and freezing.

Zucchini –So many wonderful ways to use Zucchini. Try this zucchini mock apple pie square recipe.

Fresh cut arrangement – Hydrangeas

Recipe of the Week

A favorite in our house. We hope you enjoy it as well!

 Lasagna Stuffed Spaghetti Squash

1 small spaghetti squash

½ cup low-fat cottage cheese

2 tablespoons parmesan cheese

⅓ cup marinara sauce

½ cup mozzarella cheese, divided

½ cup favorite vegetables (peppers, broccoli, etc.)

Preheat oven to 425 degrees F. Using a large, serrated knife, carefully cut spaghetti squash in half lengthwise. Use a spoon to scrape out and discard seeds. Place squash halves cut side down on parchment lined baking sheet. Cook squash for 35-45 minutes or until tender. Place rack in middle of oven and heat to broil.

In a medium bowl, combine cottage cheese, parmesan, ¼ cup mozzarella, marinara. Use fork to scrape and separate the squash strands. Divide filling mixture among the 2 squash halves. Top with your favorite vegetable and sprinkle with mozzarella. Broil until cheese is golden-brown. Approximately 2-3 minutes.

 

Source: Modified from NDSU Extension

 

Hang On
by

Hang On

This watermelon puts a smile on my face every time I pass by it. Part of me wants to put a can or something under it to support it, and the other part of me wants to see if it makes it until the end of the season…can it hold on all by itself.

Watermelon growing in the garden. The vine grew up the fence which is at an angle, and the melon began to grow. It is now hanging there on its own and growing.

The watermelon reminds me of so many life situations. Isn’t it interesting that when you take time to observe nature, God presents us with so many life lessons.

So many times, we think, boy we just can’t hang on. Why are we hanging out here all by ourselves? Why isn’t anyone helping us?

Yet, when it comes right down to it…We have been outfitted with enough strength. We are capable of figuring it out. We are strong enough. We are enough.

So for those items in your life, where you are wondering if you have enough strength. Remember God gives us the strength if we believe. Praying for you and those areas in your life where you need strength.

“But he said to me, “My grace is sufficient for you, for my power is made perfect in weakness.” Therefore, I will boast all the more gladly about my weaknesses, so that Christ’s power may rest on me. That is why, for Christ’s sake, I delight in weaknesses, in insults, in hardships, in persecutions, in difficulties. For when I am weak, then I am strong.” – 2 Corinthians 12:9-10

Boxes of Produce

This list is prepared before we harvest your share. Some guesswork is involved! We do our best to predict which crops will be ready to harvest, but sometimes crops are on the list that are not in the share, and sometimes crops will be in the share even though they’re not on the list. Remember food safety in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.

Green Beans – Like the lettuce, this crop really took a jump in reaching maturity after a drink of water from Mother Nature. We have more if you are interested in freezing or canning some. Let us know if you need some dill to make green bean pickles.

Dragon Tongue Beans

Dragon Tongue Beans – This beautiful and unique crop ads variety to any dish whether you eat them raw or cooked. Learn more here.

Dark Red Beets – Some of our shareholders like to cut these up and eat these raw in their salads. Try them raw, peeled and dip them in peanut butter. `Learn more about their nutrition here.

Black Seeded Simpson Mix – The rain we had really helped give this crop a boost.

Broccoli – Enjoy some broccoli in this week’s vegetable array.

Cucumbers – The cucumbers are having a wacky growing cycle with our drought. They loved the rain, and we have a flush of new cucumbers. Plenty for canning. Here’s an interesting link on their nutritional value.

Kohlrabi – I simply eat these peeled and cut up like an apple with some peanut butter. Here are some recipe ideas and additional information on this vegetable from Taste of Home.

Peppers – Holy Sweet Peppers. We have many! Let us know if you need more next week for making stuffed peppers or other dishes. Here are some pepper recipe ideas from Martha Stewart or if you want to know more about freezing peppers, this is a helpful link.

Yukon Gold potatoes

Potatoes – Yukon Golds or Red Norlands are in your box this week. Watch potato harvest here on America’s Heartland.

Summer Squash – This Summer Rise and Shine hybrid squash has a  rich buttery flavor. The other is the miniature Peter Pan scalloped squash with a sweet flavor. Use either of these in place of zucchini. Here are some ideas to use it from Pioneer Woman.

Super Sugar Snap Peas – Yum! Eat these raw in the pods, dip in Ranch dressing or use in stir fry. One of our favorite summer vegetables is in your boxes this week. A new crop is nearly ready.

Sweet Corn

Sweet Corn – A big shout out to our neighbors FarGaze Farms for the delicious sweet corn in our boxes.

Tomatoes –In your boxes this week are Napa Valley cherry tomatoes, Sun Gold cherry tomatoes and 4th of July tomatoes. Watch for a flush of them for canning and freezing.

Zucchini –So many wonderful ways to use Zucchini. Try this zucchini mock apple pie square recipe.

Fresh cut arrangement – Hydrangeas

Hydrangeas

Recipe of the Week

To be honest, in this heat, all I can think about is cook it on the grill or eat the items raw in a salad. There are many times where my salad doesn’t include lettuce. I just simply cut up a number of the raw vegetables add some type of nuts or other salad like items such as cheese or dressing.

Searching for Treasures
by

Searching for Treasures

Each growing season presents its unique challenges. This year is no different. The primarily dry last few months have created some interesting growth outcomes by the different crops. See the link to the drought monitor for an update. This also creates an interesting treasure hunt every time we are in the garden.

The cucumber production stalled out and then after each subsequent shot of moisture produced a substantial amount of cucumber growth. The peas have followed a similar pattern to cucumbers. Potato production is low.  Seed germination has been challenging. Yet, boy have the turnips loved this weather, and likewise the watermelon and cantaloupe appear to be on the verge of greatness. The pumpkins are acting like the end of the growing season is here and are really close to harvest which is always a wonderful time of year!

This unpredictability reminds me a lot of life. As much as we plan and prepare for consistent or manageable outcomes, there are so many factors that impact our lives. Sometimes we just need to keep searching, looking for the treasures that do appear. Sometimes those treasures are right in front of us. Yet, many times it takes some work, persistence or steadfastness to find the treasures.

I encourage you to keep the faith. Keep searching for the treasures. God does remind us of the goodness that is right in front of us. It just might not be the way we are used to finding it.

 

Garden Science

U.S. Drought Monitor

Here is a look at Minnesota on the U.S. Drought Monitor. While the occasional, spotty showers have helped. You can see by the looks of the map that Minnesota is still quite dry.

 

Boxes of Produce

This list is prepared before we harvest your share. Some guesswork is involved! We do our best to predict which crops will be ready to harvest, but sometimes crops are on the list that are not in the share, and sometimes crops will be in the share even though they’re not on the list. Remember food safety in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.

Green Beans – Like the lettuce, this crop really took a jump in reaching maturity after a drink of water from Mother Nature. We have more if you are interested in freezing or canning some. Let us know if you need some dill to make green bean pickles.

Dragon Tongue Beans – This beautiful and unique crop ads variety to any dish whether you eat them raw or cooked. Learn more here.

Dark Red Beets – Some of our shareholders like to cut these up and eat these raw in their salads. Try them raw, peeled and dip them in peanut butter. `Learn more about their nutrition here.

Black Seeded Simpson Mix – The rain we had really helped give this crop a boost.

Cucumbers

Cucumbers – The cucumbers are having a wacky growing cycle with our drought. They loved the rain, and we have a flush of new cucumbers. Plenty for canning. Here’s an interesting link on their nutritional value.

Purple Kohlrabi – love the color.

Kohlrabi – I simply eat these peeled and cut up like an apple with some peanut butter. Here are some recipe ideas and additional information on this vegetable from Taste of Home.

Peppers – Holy Sweet Peppers. We have many! Let us know if you need more next week for making stuffed peppers or other dishes. Here are some pepper recipe ideas from Martha Stewart.

Potatoes – Red Norlands are in your box this week. Watch potato harvest here on America’s Heartland.

Radishes – This is the end of this radish crop watch out for holy hotness. Watch for another crop in a few weeks. Here are some radish recipes from Martha Stewart.

Summer Squash

Summer Squash – I bet your trying to figure out how to use this squash. Here are some ideas from Pioneer Woman. Also check out the hotdish recipe below.

Super Sugar Snap Peas – Yum! Eat these raw in the pods, dip in Ranch dressing or use in stir fry. One of our favorite summer vegetables is in your boxes this week. A new crop is nearly ready.

Tomatoes –In your boxes this week are Napa Valley cherry tomatoes, Sun Gold cherry tomatoes and 4th of July tomatoes. Watch for a flush of them for canning and freezing.

Turnips – Are you wondering what to do with the large white bulb like vegetable. This crazy root vegetable is thriving in this dry weather. Like you, I too am trying to find ways to use turnips. Remember, you can also use the leaves of this vegetable. Learn more about the nutrition here. Here are a few turnip recipe ideas from Taste of Home.

Fresh cut arrangement –Hydrangeas

Recipe of the Week

Chocolate Zucchini Bundt Cake

Chocolate Zucchini Bundt Cake

2 ½ cups flour

½ cup unsweetened cocoa powder

2 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

¾ cup butter, at room temperature

1 cup sugar

1 cup brown sugar

3 eggs

1 tablespoon vanilla extract

½ cup milk

3 cups grated zucchini

1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350º. Grease and flour a Bundt pan (I spray with Baker’s Joy or a similar product).
  2. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream butter and sugars with a mixer until fluffy.
  4. Add eggs, vanilla, and milk to the butter mixture and mix till combined.
  5. Stir in dry ingredients and mix until well blended. Fold in zucchini and chocolate chips.
  6. Pour into prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes.
  7. Allow to cool in pan for 10-15 minutes before inverting onto a wire rack to cool completely.

Source: The Skinny Chick Can Bake