We are on the final countdown of the season. Next week will be week 17 which is an additional week due to the challenging growing season. With the beautiful 1 1/10 inch of rain that we received this past week, some of the crops have been reinvigorated. The lettuces and spinach are growing amazingly, and the sugar snap peas and green beans also are producing – finally! With this said, we want to see what the next 7 days do. There may be a bonus box the first week of October.
Boxes of Produce
Reminder 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 – Some young beets will be available next week.
Broccoli – This will be the last few bites of broccoli this year. Enjoy in some fresh salad this week!
Tomatoes – Fourth of July (medium size red), Yellow Girls, Romas (long, narrow), Black Krim, Big Boy and super sweet cherry tomatoes 100. Hope you are able to freeze or can for soups or chilli later this winter.
Peppers – Try some stuffed peppers this week.
Onions – A few fresh onions to put in a recipe here or there.
Green Beans – This type of green beans are Providers.
Potatoes – Kennebec potatoes – great for baking; Norland potatoes – great for mashed potatoes; Blue potatoes – we made French fries and also mashed potatoes – the boys love the blue potatoes!
Cucumbers – Varieties include Fancipak and Straight Eights. Last of the cucumbers this week. If only we had received this beautiful rain a few weeks earlier, this crop harvest would have been extended.
Carnival Squash – This is a decorative, fun looking squash with a nutty flavor. It is a hybrid of Sweet Dumpling and an Acorn squash and has a shelf-life of up to three to four months. More information here. I make it like I do Butternut Squash – see recipe below.
Herbs – Cilantro, golden oregano, red basil and thyme. Don’t forget to wash and freeze these in ice-cube trays – great for soups later this winter.
Fresh cut arrangement
- Ornamental corn – Steve has already put a loop in the string. Simply hang it on a hook or nail. There is some additional left if you would like them for decoration. Check the extras next week.
- Gourds – Great for arrangements or fun fall painting projects with the kids.
- Pumpkins – Enjoy the variety!
- Swan Gourds – Here is the information to make them into bird houses later this winter.
Recipe of the Week
Butternut Squash/Carnival Squash
Our family loves this recipe, and the boys eat it like crazy. I also use the prepared squash in place of pumpkin in many recipes. Butternut squash was in your boxes last week and this recipe also works well on the Carnival Squash in your boxes this week.
*Cut squash in 1/2 add enough water to cover pan (about 1/2 inch up on the side of the pan). Bake at 375 degrees for about 1 hour.
*Take out of oven. Scoop out seeds. The seeds can be kept and roasted.
*Using a large knife cut off skin and place in another bowl.
1 stick of butter
3/4 cup brown sugar
Using a mixer, blend together until smooth. Serve.
To save the extra, place in a cupcake tin and freeze. Place frozen portions in storage containers to be stored in your freezer. Enjoy!