One of the most enjoyable parts of growing the garden is the daily, joyful discoveries. There is always something new to find and something that is changing and growing.
I have told many of you that we have a lot of experiments and science projects going on in the garden. One of my friends who grew and sold vegetables with his kids from the time they were young through high school told me that there was a reason his kids were majoring in science in college. It was because there were new science experiments every year in the garden.
Boxes of Produce
Please remember to return any cups or plastic containers in your box each week. Remember food safety in your kitchen when preparing, always wash your before eating.
Black Seeded Simpson Lettuce – One of my favorite garden crops. Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So remember to wash your vegetables before eating.
Prizehead – is the spear like green leaf.
Red Oak Leaf Lettuce – a beautiful addition to your salads or sandwiches.
Broccoli – A new addition to your boxes this year. Let us know what you think of this variety of broccoli. Enjoy it fresh or cooked on the grill. Learn more about broccoli here.
Onions – A few fresh onions to put in a recipe here or there. Enjoy on a brat this weekend!
Carrots – The carrots seem to like the soil in our pallet garden the best. Believe it or not these were planted April 20. They are a good demonstration of the unusual growing season.
Sugar Snap Peas – This is a favorite. Wash, eat the whole pod. Learn more about this healthy vegetable.
Potatoes – a few fresh Norland red potatoes for you. We were so excited to dig up the first plants last night. We scrubbed them with a scrub brush, leaving the skins on, boiled for about 20 minutes and made some beautiful mashed potatoes.
Summer Squash Medley and Zucchini – Check out variety of ideas for how to use this delicious summer treat. Here are a few basics that you might find helpful. Try these Top 10 Taste of Home zucchini recipes. Remember if your kids want to measure a zucchini/summer squash and see how much it grows in a week, let me know. Last week, Claire measured a summer squash at 2 3/4 inches. This week at harvest it was 9 inches.
Rhubarb – One last taste of this garden favorite. See the pie recipe below.
Herbs – Golden Oregano, Red Rubin Basil, Curly Leaf Parsley and cilantro (bags are labeled with the first initial). Wash then freeze in small portions in ice-cube trays.
Fresh cut arrangement – A variety went out in your boxes as I had enough variety but not enough of one type for each of you. So the varieties included: Sunflowers or Zinnias with Hosta leaves.
Recipe of the Week
This past week was our county fair. For any 4-Her, the fair brings back many memories. One of my fondest memories of the fair was my many baking projects.
Throughout the summer, I would bake different recipes of the project that I was going to bring to the fair. My mom, dad and brothers along with my Grandpa Hollie provided me honest feedback on each and every recipe until at last, the final selection was made. This was a fun and a brave project for all involved (since you never knew quite how the recipe would turn out). In the end, I always learned something, my family was generally well fed, and the majority of my projects fared well ending usually in a blue, reserve or champion. This particular pie crust recipe was a champion recipe. I hope you enjoy it as much as our family does.
2 cups flour
1 cup Crisco
2 1/2 Tablespoons granulated sugar
1/2 teaspoon of salt
1 egg yolk
1/3 cup milk
Cut together flour, Crisco, sugar and salt. Then mix together milk and egg yolk. Mix into flour mixture. Divide dough into two balls of dough. May be stored unbaked for several days in the refrigerator.
4 cups rhubarb cut into 1/4-1/2 inch pieces
1 cup granulated sugar
1/4 cup flour
In large mixing bowl stir together above ingredients. Pour into pie pan layered with pie crust (one ball of dough rolled out and then put into pie pan). Top rhubarb mixture with about 2 Tablespoons of stick butter cut into smaller pieces. Top with other pie crust. Roll edges under to make the pie crust. Brush with milk and sprinkle with sugar. Cut vent holes (I usually etch my initials in the top for the vent holes). Cover outside edges of crust with aluminum foil to prevent them from burning. Bake at 375 degrees F for 50 minutes – 1 hour or until you stick a fork in through the vent holes and the rhubarb is tender, and the top is golden brown.