Science or Miracle

More garden treasurers are starting to appear. The pumpkin Grandma Norma is holding came off a bit early, but it was ready. Always a great surprise to see what is found in the sea of vines.

More garden treasurers are starting to appear. The pumpkin Grandma Norma is holding came off a bit early, but it was ready. Always a great surprise to see what is found in the sea of vines.

Each week presents different situations. This week was the extreme heat which has put a lot of stress on the plants. We need rain! Because of the heat, we had to be observant of the temperatures throughout the day to consider the best time of day to harvest. We did some harvesting on Sunday because tomatoes and cucumbers were ready to be harvested, and it was truly amazing how hot they were coming out of the field. So you would have laughed to see us out late at night and early morning with head lamps on harvesting! But the vegetables were definitely cooler during those times of the day.

One of my favorite parts about the CSA is packing the boxes. Why do I love packing the boxes? Because I love doing things for others, and because I love to see what is growing, how it is growing and what is doing well in the garden.

I believe that all farmers no matter how many acres they farm, love to see their plants growing and look on with amazement to see the science and the miracles at work in their fields. It is so interesting to watch how the different varieties of crops perform in different growing conditions. Absolutely fascinating!

We were given some good advice when we started this adventure, “Select and use good seed.” Plant scientist study and observe how different seeds grow and select and use the seeds that perform the best in a variety of growing conditions, yield well and taste delicious. Understanding and knowing how the plants will grow their best is the science.

Understanding that the end result is out of your control, because it relies on the weather that God provides us is the miracle that we rely on. It is truly amazing that with all of the farmers that I work with…their strong faith in God is truly a common trait. Consider this year’s growing season and last year’s drought, that might help you to understand why they have such a strong faith.

Believing in what is yet to come and knowing that the end result was worth it … seems to be a commonality between farming and faith.

Garden Science

The heat and wind are taking a toll on the plants. They are droopy and shriveling up. Although we have irrigation and do some additional watering, nothing provides plant relief quite like Mother Nature.

The heat and wind are taking a toll on the plants. They are droopy and shriveling up. Although we have irrigation and do some additional watering, nothing provides plant relief quite like Mother Nature. Pray for some relief.

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 produce 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.

Beet leaves

Broccoli

Tomatoes – Fourth of July (medium size red), Yellow Girls, Romas (long, narrow), Black Krim (smaller, blackish/red tint) and cherry tomatoes.

Peppers – Green and Yellow

Onions – A few fresh onions to put in a recipe here or there.

Sam found the peas are ready.

Sam found the peas are starting to show pods.

Green Beans – This type of green beans are Providers.

Sam is displaying the cherry tomatoes, potatoes and a kohlrabi that was ready.

Sam is displaying the cherry tomatoes, potatoes and a kohlrabi that was ready.

Kohlrabi

Potatoes – Kennebec potatoes – great for baking. 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!

Herbs – Basil, Golden Oregano, parsley and lemon thyme

Fresh cut arrangement – A variety of sunflowers for you.

Recipe of the Week

Vegetable and Beef Kabobs

Cut vegetables and meat into small pieces and thread alternately unto skewers. We used about cherry tomatoes, onions, peppers, summer squash and beef.

Cut vegetables and meat into small pieces and thread alternately unto skewers. We used about cherry tomatoes, onions, peppers, summer squash and beef.

In a small bowl, mash garlic with salt to form a paste: 1 garlic clove, peeled, 1 teaspoon salt. Next  stir in 1/3 cup olive oil, 3 tablespoons lemon juice, 1 teaspoon Italian seasoning and 1/4 teaspoon pepper.

In a small bowl, mash garlic with salt to form a paste: 1 garlic clove, peeled, 1 teaspoon salt. Next stir in 1/3 cup olive oil, 3 tablespoons lemon juice, 1 teaspoon Italian seasoning and 1/4 teaspoon pepper.

In a small bowl, mash garlic with salt to form a paste: 1 garlic clove, peeled, 1 teaspoon salt. Next  stir in 1/3 cup olive oil, 3 tablespoons lemon juice, 1 teaspoon Italian seasoning and 1/4 teaspoon pepper. Pour garlic mixture over kabobs; let stand for 15 minutes.

In a small bowl, mash garlic with salt to form a paste: 1 garlic clove, peeled, 1 teaspoon salt. Next stir in 1/3 cup olive oil, 3 tablespoons lemon juice, 1 teaspoon Italian seasoning and 1/4 teaspoon pepper.
Pour garlic mixture over kabobs; let stand for 15 minutes.

Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently.

Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently.

Carefully unwrap foil and serve.

Carefully unwrap foil and serve.

Vegetable and Beef Kabobs

1 garlic clove, peeled

•1 teaspoon salt

•1/3 cup olive oil

•3 tablespoons lemon juice

•1 teaspoon Italian seasoning

•1/4 teaspoon pepper

•8 medium fresh mushrooms

•2 small zucchini, cut into 1/2-inch slices

•2 small onions, cut into six wedges

•8 cherry tomatoes

Directions

•In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper.

•Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes.

•Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently. Uncover and serve.

Source: tasteofhome.com

The boys each tried the kabobs. Some of the vegetables they liked and some they didn't. But they both tried new vegetables that they hadn't tried before. I call that an achievement.

The boys each tried the kabobs. Some of the vegetables they liked and some they didn’t. But they both tried new vegetables that they hadn’t tried before. I call that an achievement.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s