With September upon us, the leaves are dying on the vines and some treasures are being unveiled. We look forward to harvesting squash, gourds and pumpkins for all of you.
September upon us, and the excitement and busy work of the last of the harvest is in full gear. This weekend we start the process of harvesting crops that are ready to go. We have 3 weeks left to get a lot of delicious and fun stuff in your hands. The final CSA box of the year will be the last week of September which will bring us to 18 weeks. Enjoy the bounty!
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, spinach and Simpson Elite.
Cucumbers – We hope you are enjoying this yummy vegetable which I think only has a week 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.
- Summer Squash – Zucchini – Nearing the end of this crop.
Sam helping to harvest the spaghetti squash.
- Vermicelli “Spaghetti” Squash – We will have another one for you next week. We ate it tonight like spaghetti, and everyone liked it! I then froze the extra in family sized portions and will get two more meals out of the one squash. I followed these directions to use the squash. Enjoy!
Onions – In your boxes this week were yellow onions. We harvested and dried 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. Believe it or not, I baked some of my frozen potato buns on the grill this weekend, and it worked! I placed the frozen dough on aluminum sprayed aluminum foil on the grill for about a 1/2 hour. So I put them on when I put the meat and the sweet corn and in a 1/2 hour all of it was done!
- We have plenty of tomatoes for sale $28 for 50# or $14 for 25#. Let us know if you are interested or please pass our information on to those that are interested in some for canning. The varieties make for delicious sauce, juice, salsa and soup. See the tomato section below for ideas of what to do with extra tomatoes.
- Tomatoes – Tomatoes in your boxes this week to include Big Boys, Roma, Yellow Girl and cherry tomatoes. Ideas for tomatoes in case you want to purchase an additional 50# for $28 for canning – fun ideas
Herbs – Parsley, oregano, cilantro, and lemon thyme. Remember you can dry them or you can freeze.
Cilantro – a favorite for homemade salsa.
Lemon Thyme – great for placing on top of meats while cooking on the grill.
- Fresh Flowers – Zinnias 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
- Squash/Pumpkin Donut Drops
Combine dry ingredients 1 1/2 cups flour, 1/2 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg. Mix with a fork.
Combine: 1/2 cup canned pumpkin or squash (I freeze my squash in cupcake tins after I have cooked it and mixed it with butter and brown sugar. This is what I use.), 1/4 cup milk, 2 Tablespoon applesauce,1 teaspoon vanilla and 1 egg.
Kids love to try what they help to make! Sam and Keith are combining the dry and the wet ingredients.
This is what the dough looks like. Drop into hot oil by teaspoonfuls.
Cook in hot oil – 375 degrees – for about 1 minute on each side or until golden brown on both sides.
Take out of the oil and place on a couple of paper towels on a plate to drain the oil off the donut holes.
Roll in a combination of 1/2 cup sugar and 1 teaspoon cinnamon.
Enjoy!
- Squash/Pumpkin Donut Drops
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 cup canned pumpkin or squash
- 1/4 cup milk
- 2 Tablespoon oil or applesauce
- 1 teaspoon vanilla
- 1 egg
- Topping: 1/2 cup sugar and 1 teaspoon cinnamon
- Heat 3-4 inches of oil to 375 degrees F in a deep fryer or heavy saucepan. Combine dry ingredients and blend well. Combine pumpkin, milk, oil, vanilla and egg; stir into dry ingredients just until moistened. Drop by teaspoonfuls into hot oil, a couple at a time. Fry for 1-1 1/2 minutes on each side or until golden brown (They pretty much turn themselves.) Drain on paper towel. Roll warm doughnuts in sugar/cinnamon and enjoy!
This recipe was a hit with the entire family.
