September is nearly upon us, and we can certainly tell that in the garden watching the different crops transition out and knowing that we have four more weeks after this week left with this year’s CSA. So the last delivery will be the last week of September which will bring us to 18 weeks. Enjoy the bounty this weekend and have a great Labor Day weekend!
BOXES OF PRODUCE
Thank you to all who provide us feedback as to what you enjoy, and how you are using it. It does provide us with renewed energy and motivation.
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 when preparing, always wash your produce before eating.
Lettuce Blend – Blend includes Prizehead, Red Oak Leaf and Simpson Elite.
Cucumbers – We hope you are enjoying this yummy vegetable which I think only has a week or two left.
Peppers – Green, orange and banana peppers. I like to cut them up to 1/4 inch pieces and freeze them for soups and other recipes this fall and winter.
- Green Beans – This is the last round of beans for a while. We have another round of green beans and dragon tongue beans growing in the garden that should provide us with plenty to enjoy in September.
- Summer Squash – Zucchini – Nearing the end of this crop.
Onions – In your boxes this week were yellow onions. They had all stopped growing and in order to prevent to many from rotting in the field we harvested them and are drying them and will continue to share with you throughout the remaining weeks.
Potatoes – This week we have Norland – great for mashed or boiled potatoes, Yukon Golds – great for baking or cooked and Kennebec – great for baking.
- Tomatoes – Tomatoes in your boxes this week to include Big Boys, Roma, Yellow Girl and cherry tomatoes.
Sweet Corn – Thank you to our neighbors FarGaze Farms – the Peterson families for this delicious vegetable! I believe this is the last week of this fantastic summer treat.
Fresh Flowers – Zinnias, Rudbeckia or sunflowers this week. Place a few hosta leaves in with them when placing in the vase. Also, remember to add about a teaspoon of bleach to help the flowers last longer.
Recipe of the Week
This is one of my favorite bread recipes and was discovered after a summer of trying different recipes to bring to the fair for one of my 4-H projects which eventually earned a purple ribbon several year ago:)
I discovered last year that I could freeze the mashed potatoes in 1 cup quantities for a double batch. I also freeze the bread as buns or cinnamon rolls. After forming the bread into buns or cinnamon rolls, I let them rise the second time and then I freeze them. When I want to bake them, I simply place the frozen rolls in the oven, turn the oven on to preheat, and once the oven is preheated allow them to cook for the alloted time. Steve has commented several times that he is so glad I figured this out.
1 package of active dry yeast
1/4 cup of war water
1/2 cup mashed potatoes
1/4 cup shortening
1/4 cup sugar
1 1/2 teaspoons salt
1 cup milk, scalded (link to how to scald milk)
4 – 4 1/2 cup all-purpose flour
Soften yeast in warm water (to speed up the yeast add about 1/2 teaspoon of sugar and stir in). Allow the yeast to begin to rise (fun science experiment with the kids). In a separate bowl combine hot potatoes, shortening, sugar, salt, and scalded milk. Cool to luke warm
Add softened yeast and egg. Stir. Stir in 2 cups of flour. Stir in remaining flour or enough to make a soft dough. Knead on lightly floured surface until smooth and elastic (about 6 minutes). Here are two links one to show you how to knead by hand and the other with your stand mixer and dough hook.
Place in lightly greased bowl, turning once to grease both sides of your bread. Cover with Saran Wrap that has been sprayed with cooking spray. Let rise until double. About 1 hour. Punch the bread down. Shape in ball, Cover and let rest for 10 minutes. Shape into rolls, place on greased baking sheet. Let rise until double (about 1 hour). Bake at 400 degrees for 10-12 minutes. Makes 2 dozen.
Cinnamon Roll Frosting
3 cups powdered sugar
1/3 cup butter softened
1 1/2 teaspoons vanilla
2 Tablespoons milk
Mix powdered sugar and butter. Stir in vanilla and milk. Beat until smooth and of spreading consistency.