As I walked into the house this evening with the sun setting and the new moon rising, it was easy to be in awe of God’s Creation that surrounds us. Then I thought of our garden and marveled at all of the science that we have growing and what our entire family is learning from this adventure. I also thought back to growing up on our farm south of Tracy and recalled the same feeling from those experiences. I look at agriculture whether it be plant or animals from a scientific perspective. It allows me the opportunity to find reason or ways to make improvements…to make the best better and ways to achieve more with what we have in order to achieve our best while maintaining what is best for our environment, our animals and our family while producing safe, healthy food which we feed to our family and provide for your families.
I also recognize that there is much that science can’t explain or that is simply out of our hands, and this year like every year, the perfect example is the weather. We pray for rain. We pray for the right growing conditions. We pray for the severe thunderstorms not to have damaging winds, hail or tornadoes. In the end, we recognize that God gives us what he knows we can handle for the journey he has laid before us.
BOXES OF PRODUCE
Thank you to all who have returned their mid-year surveys. This provided very helpful information for us, and your feedback is greatly appreciated!!
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 – While not a significant amount this week, it is a start again that hopefully will take us through the remainder of the growing season 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. Learn more about harvesting cucumbers across the U.S.
Broccoli – Also nearing the end of this garden vegetable.
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 – We are nearing the end of this patch. 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. See how Green Beans are harvested for us to buy at the grocery store.
- Summer Squash – Zucchini – Nearing the end of this crop.
Onions – In your boxes this week were yellow onions. We hope to have a few purple and white onions, but the weather appeared to go hard on them. So you will primarily see yellow onions.
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. Check out how farmers are striving for the perfect tomatoes.
Sweet Corn – Thank you to our neighbors FarGaze Farms – the Peterson families for this delicious vegetable! Here are a few more ideas for your sweet corn from Martha Stewart.
- Herbs – Peppermint, oregano, cilantro, and lemon thyme Remember you can dry them or you can freeze. See how to freeze with olive oil to use later. Wondering what to do with the peppermint – try this refreshing summer tea recipe.
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
Quick and Easy to Try.
*Cherry Tomatoes quartered and eaten with Cottage Cheese.
*BLT without the bacon. I love bacon!! But I don’t always have the time to make it. So at work when I need a quick-lunch, I bring some of the garden lettuce and one of the varieties of tomatoes, and I have a refreshing quick-lunch.
This weekend I thawed out some of my frozen rhubarb and enjoyed these delicious muffins. My apologies – I forgot to get the camera for a step by step. I have rhubarb thawed in 2 cups or 6 cups amounts. I doubled the muffin recipe so I could freeze half the dough in a Ziploc bag. When I thaw the batter out, I simply snip off the corner of the bag and use it like a pastry bag and squeeze into the muffin tins.
3/4 cup brown sugar
1/3 cup applesauce
1/2 cup yogurt
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped nuts
1 cup finely sliced rhubarb
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup finely chopped nuts
Combine sugar, applesauce, egg, yogurt and vanilla in a bowl. Sift flour, soda, and salt together and stir into liquid mixture. Blend in nuts and rhubarb. Fill greased muffin tins 2/3 full. Topping: Combine brown sugar, cinnamon and nuts and sprinkle over batter in muffin tins. Tip: I always spray the liners with a spritz of baking spray so the muffins don’t stick to the liners. Bake at 325 degrees for 25-30 minutes. Makes 12 muffins. This can also be baked in a greased loaf pan for 45 minutes or until inserted toothpick comes out clean.
I love the photo of them sitting on the pumpkin.