Life is continual educational process. So many life lessons are learned during a growing season. Here is a look at this year’s top three.
1. If God brings you to it, He will bring you through it. Last year, was our first year with this project, we had an extremely early spring, hail and record breaking rain 11 1/2 inches in two days which flooded 1/2 the garden.
This year, presented different challenges late cold spring and a terrible infestation of potato bugs. Each challenge provides an opportunity to grow and learn. Although we may not always understand the lesson at that time, at some point in our life we will. And we are most definitely stronger and wiser because of it.
2. Working together to get the job done, makes it go faster, more enjoyable and fun. Not only is it more fun but some of these tasks while peaceful and not that stressful can just seem to last longer then you would like. But with a bit of crazy, family fun, mixed in with a delicious snack the result can be good memories that will last a lifetime.
3. Hands on Learning provides Common Sense. It has been amazing to watch our kids learn by doing. Agriculture is full of these opportunities. Our CSA project is definitely an example of this. I think these two quotes sum up the experience:
“Don’t tell them how to do it, show them how to do it and don’t say a word. If you tell them, they’ll watch your lips move. If you show them, they’ll want to do it themselves.” –Maria Montessori
“Tell me and I forget. Show me and I remember. Involve me and I understand.” –Chinese Proverb
Let us know how we can involve you in this journey. We love the opportunity to help your families feel part of this growing season, these educational lessons and hands on learning.
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 prodcue before eating.
Black Seeded Simpson Elite Lettuce – One of my favorite garden crops.
Red Oak Leaf Lettuce – reddish lettuce
Prizehead – is the spear like green leaf.
Tomatoes – Yellow Girls, Romas and cherry tomatoes.
Peppers – Learn how Chile peppers are grown on farms in Arizona.
Onions – A few fresh onions to put in a recipe here or there.
Green Beans – This type of green beans are Providers.
Potatoes – A few fresh Masqurade and Yukon Gold potatoes for you. The potato bugs got the best of the plants so the full maturity size was not achieved. So please enjoy the baby potatoes as well. They have their own wonderful qualities.
Cucumbers – Varieties include Fancipak, Straight Eights and Japanese. Let us know if you are interested in any for pickling.
Summer Squash Medley and Zucchini – If your kids want to measure a zucchini/summer squash and watch it grow for a week, let me know.
Sweet Corn – Thank you to our neighbors FarGaze Farms – the Peterson families for this delicious vegetable!
Vermicilli (spaghetti) squash – Our family enjoys this eaten just like spaghetti with our favorite homemade spaghetti sauce, some hamburger and topped with some parmesan cheese. Last year, we prepared our squash by boiling it. See how to prepare it here as well as additional recipes from Martha Stewart.
Herbs – Basil, Red Rubin Basil, parsley, pepperming and lemon thyme (bags are labeled with the first initial).
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.
Recipe of the Week
Chocolate Zucchini Blueberry Bread
Chocolate Zucchini Blueberry Bread
•2 cups sugar
•1 cup canola oil
•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 cup of blueberries
•In a large bowl, beat the sugar, oil, 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.
•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.
Source: Recipe modified from Tasteofhome.com