Excitement Growing in Garden

Boy were they glad to be finished harvesting the peas, cucumbers and green beans.

The boys were sure happy to be finished harvesting the peas, cucumbers and green beans.

There is a lot of excitement growing in the garden. As we walk through each night, it literally feels like a treasurer hunt – finding a variety of pumpkins, squash, watermelon, cantaloupe, peppers, corn etc. It is so exciting and fun to see what has developed literally in 24 hours and to see your hard work actually paying off. It is also fun to see how many are growing per plant and to see how we can help that plant reach its production potential. When you are out – take time to look at this excitement that is growing.

 

 What’s Growing On

This week we tied up the tomatoes and found our first red tomatoes! You should see more next week.

This week we tied up the tomatoes and found our first red tomatoes! You should see more next week.

 

Our crop inspection each evening unveils a variety of surprises including butternut squash (pictured) and spaghetti squash.

Our crop inspection each evening unveils a variety of surprises including butternut squash (pictured) and spaghetti squash.

Also we have cantaloupe, pictured, and watermelon growing. It is so fun to peak under the leaves to see these fruits growing.

Also we have cantaloupe, pictured, and watermelon growing. It is so fun to peak under the leaves to see these fruits growing.

Boxes of Produce

REMINDER: Delivery next week will be on Tuesday night.

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 in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.

Black Seeded Simpson Lettuce – Wash your vegetables before eating – I love to use my salad spinner after washing the lettuces.

Prizeleaf Lettuce – A beautiful colored lettuce to add to the salads. Add some fresh strawberries or dried fruit to your salads and Enjoy!

Red Oak Leaf Lettuce – Wonderful color to your salads.

Sugar Snap Peas – The new crop is in. They are growing strong.

Both of the boys work hard to harvest the produce. They are learning follow through, team work, hard work and satisfaction of completing a job.

Both of the boys work hard to harvest the produce. They are learning follow through, team work, hard work and satisfaction of completing a job.

 

We donated 40# of green beans to the food shelf. They were extremely grateful and excited. They had not received green beans as a fresh produce item yet this year.

We donated 40# of green beans to the food shelf. They were extremely grateful and excited. They had not received green beans as a fresh produce item yet this year.

Green Beans – The new crop is in. Let us know if you are interested in additional quantities – a free will donation is all we ask. We use the additional funds and at the end of the growing season donate a portion of the funds raised to Gillette’s Children’s Hospital and the American Red Cross.

Cucumbers – The cucumbers are also growing like crazy. If you would like to can any pickles let us know. We also have dill for you to use as part of your share.

Summer Squash/Zucchini – Check out the Zucchini Cinnamon Bread recipe below.

Onions –  Yellow, white and purple onions.

Cabbage/Broccoli/Cauliflower – The purple cabbage is plentiful! Enjoy these crops will becoming to an end soon.

Herbs – Cilantro – let us know if you would like any dill

Fresh Arrangement – Rudbeckia, Bee Balm, sunflowers and zinnias.

 

Recipe of the Week

7-29-14 cinnamon zucchini bread 2

Cinnamon Zucchini Bread

Last year, I saw a coworker of mine post this recipe on her blog, From the Farm Table. Thanks Sarah for sharing this delicious recipe!

I tried it this week, and the boys LOVED IT. Give it a try. I made a few modifications as I prefer to replace oil in my recipes with applesauce to decrease calories and to help my mommy guilt. Applesauce helps me to feel like the muffins are just a little healthier. Also, simply because of our crazy schedule it is easier and faster for us to bake muffins versus bread early in the morning.

  • 3 Eggs, beaten
  • 1 cup Sugar
  • 1 cup Brown Sugar
  • 1 cup Applesauce
  • 3 cups Flour (opt: substitute 1 cup Whole Wheat Flour)
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • ¼ tsp Baking Powder
  • ¼ tsp Cinnamon
  • 2 cups Zucchini, shredded

1. Beat together the eggs, sugars and applesauce.

2. Stir together all the dry ingredients and add to the egg-sugar mixture. Stir in the shredded zucchini.

3. Coat loaf pans or muffin liners with cooking spray. Sprinkle sugar/cinnamon mixture on the bottom. (I used a cinnamon/sugar mix to decrease on the sugar). Pour batter evenly in all four pans. Sprinkle tops with sugar/cinnamon mixture.

4. Bake bread at 325 degrees for 45-50 minutes (muffins – 12 minutes), or until toothpick comes out clean.
Spray your cupcake liner with a vegetable spray so the cupcakes do not stick to the liners. Before placing your batter in the liner, sprinkle the liner with cinnamon/sugar mix.

Spray your muffin liners with a vegetable spray so the muffins do not stick to the liners. Before placing your batter in the liner, sprinkle the liner with cinnamon/sugar mix.

Before placing the muffins in the oven, sprinkle the top with the cinnamon/sugar mix. Bake at 325 degrees for about 12 minutes.

Before placing the muffins in the oven, sprinkle the top with the cinnamon/sugar mix. Bake at 325 degrees for about 12 minutes.

In the end, the entire dozen disappeared quickly, and the boys both gave these a two thumbs up. Enjoy!

In the end, the entire dozen disappeared quickly, and the boys both gave these a two thumbs up. Enjoy!

Unexpected Conversations

Unexpected Conversations

 

Sam and Steve doing some crop inspection in the garden.

Sam and Steve doing some crop inspection in the garden.

When we are working side by side with our kids, we never know what types of conversations will occur.

One conversation with Sam was about weed identification. We looked at pig weed, lambsquarters, different grasses and velvet leaf. What was exciting to me, since I worked in weed science for three years, was that at his age – he did very well identifying weeds.

Another conversation was about corn and how corn kernels get on the cob. Learn more about how corn is fertilized and how kernels get on the cob on this blog which describes the dad (tassel), the mom (silk) and the baby corn (corn kernels).

This week, we have also had some tough conversations. It wasn’t around the garden but rather regarding our chickens. We lost some chickens this week to predators. Three of the chicks we hatched this spring were grabbed out of their pen, and then on another night one of our roosters was killed. We think the predator is a very smart, big raccoon. How it survived one of Minnesota’s coldest winters ever, is a mystery.

It has been a few hard mornings, awakening to these unpleasant and frustrating situations that we found during morning chores – finding dead chickens. But I know it is important for our kids to experience the cycle of life, to see Mother Nature at work and to understand that while animal care is our top priority – sometimes God has another plan in place. The good news – the rooster has some offspring, and a couple of the chicks appear to be roosters. So the boys are excited that the rooster’s genes will live on.

How do we handle these conversations? We take time to understand their questions, encourage their inquisitive nature and understand their emotions during these challenges with an end outcome of learning opportunities that will last a lifetime.

 “Tell me and I’ll forget; show me and I may remember; involve me and I’ll understand.” – Chinese Proverb

Garden Science

We have been staking the tomatoes slightly differently then we have in the past. We are excited to see how this works. We hope it will make harvest easier.

We have been staking the tomatoes slightly differently then we have in the past. We are excited to see how this works. We hope it will make harvest easier.

We replanted some carrots this week. Sam thought we should use his water gun as part of planting the carrots. Rest assured the area for this experiment was small.

We replanted some carrots this week. Sam thought we should use his water gun as part of the planting process. Rest assured the area for this experiment was small.

The boys have been inspecting the ornamental corn. It has been tasseling. Ask the boys about this process - I am sure you will be surprised at what is growing on in the garden.

The boys have been inspecting the ornamental corn. It has been tasseling. Ask the boys about this process – I am sure you will be surprised at what is growing on in the garden.

Boxes of Produce

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 in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.

Black Seeded Simpson Lettuce – Wash your vegetables before eating – I love to use my salad spinner after washing the lettuces.

Prizeleaf Lettuce – A beautiful colored lettuce to add to the salads. Add some fresh strawberries or dried fruit to your salads and Enjoy!

Red Oak Leaf Lettuce – Wonderful color to your salads.

Spinach – Remember to wash before eating. A combination of these vegetables will make such a wonderful meal!

Beets – One of my very favorite vegetables. The whole plant is edible.

Sugar Snap Peas – We are in between a crops. Some of them may be quite large – you may want to peal the pod off and just eat the peas inside on the larger ones.

Green Beans – They are growing strong ! Try freezing or canning some of your extras or simply eat them raw.

Cucumbers – The cucumbers are also growing like crazy. If you would like to can any pickles let us know. We also have dill for you to use as part of your share.

Summer Squash/Zucchini – Here is a recipe for you to try. Check out the Zucchini Brownie recipe below.

A few onions anyone.

A few onions anyone.

Onions –  Yellow, white and purple onions.

Keith was busy showing Grandma how to harvest cauliflower.

Keith was busy showing Grandma how to harvest cauliflower.

Cabbage/Broccoli/Cauliflower/Kohlrabi – These items have all been growing but not at the same rate which is allowing us the opportunity to rotate through to each of you. We hope you have been enjoying this addition in your boxes.

 

Some day Keith will value the opportunity he had to gather a bouquet of flowers for his Grandma's share in the CSA.

Some day Keith will value the opportunity he had to gather a bouquet of flowers for his Grandma’s share in the CSA.

Fresh Arrangement – Hosta leaves and a surprise flower lilies, zinnias or hydrangeas.

Recipe of the Week

While the zucchini is growing like crazy, it brings a few of our favorite recipes to mind. I couldn’t wait to make this one. It is a favorite in our house. Enjoy!

Zucchini Brownies - a favorite

Zucchini Brownies – a favorite

Zucchini Brownies

Ingredients

•2 cups all-purpose flour

•1/3 cup baking cocoa

•1-1/2 teaspoons baking soda

•1 teaspoon salt

•2 cups shredded zucchini

•1-1/2 cups sugar

•3/4 cup vegetable oil (I substitute with applesauce.)

•1/2 cup chopped walnuts

•2 teaspoons vanilla extract

Frosting

•1/4 cup butter, cubed

•1 cup sugar

•1/4 cup milk

•1/2 cup semisweet chocolate chips

•1/2 cup miniature marshmallows

•1 teaspoon vanilla extract

•1/2 cup chopped walnuts, optional

•In a large bowl, combine the flour, cocoa, baking soda and salt. In a small bowl, combine the zucchini, sugar and oil; stir into dry ingredients until blended. Stir in walnuts and vanilla. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° F. for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack for 30 minutes.

•In a large saucepan, melt butter; stir in sugar and milk. Bring to a boil over medium heat, stirring frequently. Cook and stir 1 minute or until smooth. Remove from the heat. Stir in chips and marshmallows until melted and smooth; add vanilla. Spread over brownies. Sprinkle with walnuts if desired. Yield: 2 dozen.

 

Everyday Experiences – Life Lessons

Everyday Experiences – Life Lessons

 

The boys have been anxious to pull the beets and today I said, "Go ahead." Always a treasure hunt to see what comes out of the ground.

The boys have been anxious to pull the beets, and today I said, “Go ahead.” Always a treasure hunt to see what comes out of the ground.

I never know quite what the kids are learning from our everyday experiences. This past week, each of the boys surprised me with their observations.

Lesson One

Keith asked me, “Why is it that some of the crops we really like to eat are so much work to harvest…like our sugar snap peas and green beans.”

I told him that perhaps it was a lesson from God.

He replied, “You mean that maybe God is telling us, that the things we really want in life are what take the most work and that we need to work hard to get them.”

I told him that I couldn’t have said it better myself.

Lesson Two

When we were harvesting, Sam looked up at me and said, “God really has a lot of food. How does he grow so much food for us?”

I replied, “You are right. God provides us with what he feels we need: the weather, the soil and the growing conditions. That is why we are so fortunate to share it with our shareholders.”

He said, “Yep, we sure are lucky. I am sure glad God shares with us.”

Boxes of Produce

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 in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.

Black Seeded Simpson Lettuce – Wash your vegetables before eating – I love to use my salad spinner after washing the lettuces.

Prizeleaf Lettuce – A beautiful colored lettuce to add to the salads. Add some fresh strawberries or dried fruit to your salads and Enjoy!

Red Oak Leaf Lettuce – Wonderful color to your salads.

Spinach – Remember to wash before eating. A combination of these vegetables will make such a wonderful meal!

Beets and beet greens – One of my very favorite vegetables. The whole plant is edible.

Sugar Snap Peas – Eat the pod and all! No need to peel the pods off – enjoy this vegetable as is! Did you know that Minnesota grows more peas for processing than any other U.S. State? I have seen many peabines (combines for peas) out harvesting the last couple weeks. Here are some interesting Did you Know facts about Minnesota.

Green Beans – They are growing strong ! The boys love eating them fresh out of the garden. Some of you may want a few recipe ideas from Taste of Home.

Finding the first cucumbers of the season.

Finding the first cucumbers of the season.

Cucumbers – The cucumbers are also growing like crazy. We should have an abundance next week. If you would like to can any pickles let us know. We also have dill for you to use as part of your share. Here is a delicious recipe from a blogger friend Jenny Dewey Rohrich.

On the hunt for summer squash and zucchini.

On the hunt for summer squash and zucchini.

Summer Squash/Zucchini – Here are a few ideas from Taste of Home.

Onions –  Yellow, white and purple onions – If you can’t use them now. Dry them or chop them up and freeze – helps speed up your cooking later.

Cilantro – Fresh cut cilantro can be used in a variety of dishes from salsa to eggs. If you are not planning to use it this week. I would suggest washing and freezing them in an ice-cube tray.

Fresh Arrangement – Hosta Leaves and Hydrangea.

Recipe of the Week

I like to keep the recipes simple and quick.  I love to place herbs on meat while grilling. I simply spread some honey or a melted butter/honey mixture on top of the meat and then place some washed herbs on top of the meat. Grill to the proper temperature (yes – I always use a meat thermometer) and enjoy!

After I put the meat on the grill, I spread honey or honey and melted butter on top of the meat. Then I was some of my herbs and place on top of the meat. When flipping the meat I baste the other side with the same honey or honey/butter mixture. I do not add more herbs to the second side. Cook to the proper temperature and enjoy. I feel that this combination helps to take out the gamey taste to wild game such as pheasant and venison.

After I put the meat on the grill, I spread honey or honey and melted butter on top of the meat. Then I wash some of my herbs that I have cut off my herb plants and place on top of the meat. When flipping the meat I baste the other side with the same honey or honey/butter mixture. I do not add more herbs to the second side. Cook to the proper temperature and enjoy. I feel that this combination helps to take away the gamey taste to wild game such as pheasant and venison. Herbs used in picture thyme, basil and purple basil.

Garden Project

Gourd Birdhouses

Keith made a birdhouse out of a swan gourd that we grew last year. We let it dry all winter. It's outside became flaky and there were some mold spots. The first step was to sand this off.

Keith made a bird house out of a swan gourd that we grew last year. We let it dry all winter. The outside of the gourd became flaky, and there were some mold spots. The first step was to sand this off.

On one of the birdhouses, he sprayed a coat of clear polyurethane and let it dry.

After sanding, he sprayed a coat of clear polyurethane on one and let it dry.

On the other, he painted it bright colors and let dry.

On the other, he painted it bright colors and let dry.

 

Keith and Steve used a drill at the top of the gourds to drill two small holes to put a wire to make the hanger. Then they used a larger drill bit and small saw to make the hole for the bird to enter at the bottom. They took some of the seeds etc out of the inside but also left some for the bird to use to nest. Keith then entered these projects into the county fair. We can't wait to hang them in the yard next week.

At the top of the gourds two small holes were drilled to put a wire through for the hangar. Then they used a larger drill bit and a wood chisel to make the hole for the bird to enter at the bottom. They took some of the seeds out of the inside but also left some for the bird to use to nest. Keith then entered these projects into the county fair. We can’t wait to hang them in the yard next week.

Seeing Blessings

Seeing Blessings

The onions are growing and the carrots are delicious. The harvest was rewarding!

The onions are growing and the carrots are delicious. The harvest was rewarding!

As we worked together in the garden harvesting produce, I saw the kids helping and very excited to eat the peas, green beans and carrots. But the blessings I saw were more than met the eye.

As the boys ate the vegetables, they would turn to our dog and feed him some. Yes indeed…our dog likes eating the vegetables! The excitement and enjoyment they displayed for what they had planted and grown was wonderful to witness.

I saw them eager to see how much they had harvested, and how proud they were of what they had grown. They searched the onions in search of the biggest ones, and I told them that this year’s crop finally resembled what our onion crops used to look like. The boys were excited to see the tomatoes, cucumbers and pumpkins growing “baby” versions, and the ornamental corn tasseling.

What I really saw was time spent together experiencing the hidden joys of what God provides to us. You see to me the real blessing of the CSA come in ways you can’t always explain but rather you feel. Its our family time. Time to talk, laugh, get frustrated but in the end accomplish good things together.

Its watching with pride as the boys learn skills, understand nature, learn good work ethic and follow-through and understand the greater power of God and his overarching control of Mother Nature.  As you visit with them and Steve and I throughout the season, we hope in some small way we are able convey some of these blessing of agriculture to you as well.

 Garden Science

The green cabbages are growing like crazy. A fun comparison of size vs Sam's hand.  We have been putting egg shells around the cabbages to keep the slugs away. So far it appears to be working. We had issues with them a few weeks ago and then began putting egg shells around the plants to manage this pest.

The green cabbages are growing like crazy. A fun comparison of size vs Sam’s hand. We have been putting egg shells around the cabbages to keep the slugs away. So far it appears to be working. We had issues with them a few weeks ago and then began putting egg shells around the plants to manage this pest.

 

The potatoes are blooming. You will notice that the different varieties have different colors of blooms. They really are pretty. We still are picking potato bugs and trying to manage this pest!

The potatoes are blooming. You will notice that the different varieties have different colors of blooms. They really are pretty. We still are picking potato bugs and trying to manage this pest!

Boxes of Produce

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 in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.

Black Seeded Simpson Lettuce – One of my favorite garden crops.  Remember to wash your vegetables before eating.

Prizeleaf Lettuce – what a beautiful colored lettuce to add to the salads. Add some fresh strawberries or dried fruit to your salads and Enjoy!

Red Oak Leaf Lettuce – I love this beautiful red lettuce leaf. It adds such a wonderful color to your salads.

Spinach – Remember to wash before eating. A combination of these vegetables will make such a wonderful meal! Some spinach salad ideas from P. Allen Smith.

Beets – One of my very favorite vegetables.

Sugar Snap Peas – Eat the pod and all! No need to peel the pods off – enjoy this vegetable as is! I know many of you look forward to these. We have a few more crops planted – with the hope that you can enjoy them for several weeks.

Sam was pretty proud of how full of peas we were able to get this large container.

Sam was pretty proud of how full of peas we were able to get this large container.

Green Beans – A taste of what is to come.

The first green beans of the season. It is funny how the eating vegetables for breakfast sounds gross except for when you are out in the garden in the morning. It just seems delicious!

The first green beans of the season. It is funny how the eating vegetables for breakfast sounds gross except for when you are out in the garden in the morning. It just seems delicious!

Summer Squash/Zucchini – A taste to begin the season.

Green Onions – Green onions are young shoots of bulb onions, and are milder tasting than large bulb onions. They have a small, not fully developed bulb end with long green stalks. Both parts are edible. Scallions are considered younger than a green onion because they should not have a bulb, while green onions should have a miniature bulb. Store by wrapping in a plastic bag and store in the vegetable crisper section of the refrigerator for up to 5 days. Store away from odor-sensitive foods such as corn and mushrooms, which will absorb the odor of the onions. Can be eaten raw, or you can also grill or saute them.

Cilantro – Fresh cut cilantro can be used in a variety of dishes from salsa to eggs. If you are not planning to use it this week. I would suggest washing and freezing them in an ice-cube tray.

Fresh Arrangement – Hosta Leaves and Tiger Lillies

 

Recipe of the Week

Preserving your produce when you can’t use it when its fresh is always an interesting balancing act. Here are a few easy ways I address this, and it makes my cooking much easier throughout the year.

Onions - dry them or I wash them, peel off the outside skin and cut off the ends and then chop them with my Pamper Chef chopper and simply freeze for later. It makes it much easier when a recipe calls for onion.

Onions – I wash them, peel off the outside skin, cut off the ends, chop with my Pamper Chef chopper and simply freeze for later. It makes it much easier when a recipe calls for onion – no mess and makes preparation much easier.

Wondering how to preserve your herbs for making salsa or chilli? I wash them and place in a small ice cube tray and then place in a small Ziploc bag so I have them when I need them.

Wondering how to preserve your herbs for making salsa or chilli? I wash them and place in a small ice-cube tray and then place in a small Ziploc bag so I have them when I need them.

 

Excitement, Anticipation, Hesitation

Excitement, Anticipation, Hesitation

As we surveyed the garden this week we had a mix of excitement, anticipation and hesitation.

Excitement…We are so excited to see the crops that were emerging. We provided you with a taste of summer squash and/or zucchini. The sugar snap peas are so close and are flowering like crazy. The pea pods will grow at the end of the flower. We began to see cucumbers and tomatoes developing. The potatoes are blooming which is an indicator that they are beginning to produce potatoes under ground. The green beans are flowering which tells us that they to will be growing green beans shortly. We have also seen little pumpkins growing.

Anticipation…It is difficult to not wonder or anticipate what type of crop will be harvested.  It is simply so much fun to imagine the possibilities of what the  with you have a potential of yielding.

Hesitation…But we hesitate to get to excited. As we have seen this spring, Mother Nature is impossible to predict, and she never takes a day off. High winds, hail or heavy rains could wash all of the crops away and be gone in a matter of minutes. In addition, the potato bugs are always an underlying threat. Constant monitoring is necessary. Otherwise, they will take over and eat not only the potatoes but the tomatoes and other crops.

So as the crops begin to emerge, we continue to pray for cooperative weather, manageable situations and a bountiful harvest to share with all of you.

 

What’s Growing On

In addition to a lot of weeding, we installed stakes and twine for the tomatoes to grow on. The tomatoes are beginning to flower and are getting small tomatoes on them.

In addition to a lot of weeding, we installed stakes and twine for the tomatoes to grow on. We do this so that the tomatoes stay cleaner. The tomatoes are beginning to flower and are getting small tomatoes on them.

We installed teepee fences for the vines to grow on and to maximize our space. The "teepees" are made out of the hog fences from my parents that they were no longer using. We also are using old pallets for the vines to grow on.

We installed teepee fences for the vines to grow on and to maximize our space. The “teepees” are made out of the hog fences from my parents that they were no longer using. We also are using old pallets for the vines to grow on.

We also help out with the garden at the boys school and were able to plant a few items this past weekend.

We also help out with the garden at the boys school and were able to plant a few items this past weekend.

Garden Science

We replanted another round of a variety of vegetables. We are hoping that we have more carrots that grow this time around. We are trying a trick that Steve's grandma used to do - mixing the carrot seeds with sand. This way they shouldn't be planted so closely together. I am also curious if the sand mixture is more conducive to a higher germination rate.

We replanted another round of a variety of vegetables. We are hoping that we have more carrots that grow this time around. We are trying a trick that Steve’s grandma used to do – mixing the carrot seeds with sand. Carrot seeds are very small. So when you plant them it is easy to plant them very close together and then they don’t grow well. I am also curious if the sand mixture is more conducive to a higher germination rate.

 Boxes of Produce

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 in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.

Black Seeded Simpson Lettuce – One of my favorite garden crops.  Remember to wash your vegetables before eating.

Prizeleaf Lettuce – what a beautiful colored lettuce to add to the salads. Add some fresh strawberries or dried fruit to your salads and Enjoy!

Red Oak Leaf Lettuce – I love this beautiful red lettuce leaf. It adds such a wonderful color to your salads.

Spinach – Remember to wash before eating. A combination of these vegetables will make such a wonderful meal! Some spinach salad ideas from P. Allen Smith.

Beet Leaves – These are young plants that we are thinning out of th rows – eat the whole plant. It will add color and nutrition to your salads. Learn more here.

Summer Squash/Zucchini – A taste to begin the season.

Green Onions – Green onions are young shoots of bulb onions, and are milder tasting than large bulb onions. They have a small, not fully developed bulb end with long green stalks. Both parts are edible. Scallions are considered younger than a green onion because they should not have a bulb, while green onions should have a miniature bulb. Store by wrapping in a plastic bag and store in the vegetable crisper section of the refrigerator for up to 5 days. Store away from odor-sensitive foods such as corn and mushrooms, which will absorb the odor of the onions. Can be eaten raw, or you can also grill or saute them.

Cilantro – Fresh cut cilantro can be used in a variety of dishes from salsa to eggs. If you are not planning to use it this week. I would wash it and freeze them in an ice-cube tray. See how I do this.

Fresh Arrangement – A pot of herbs for you to enjoy at your home. The pot includes basil, parsley and thyme. Some ways to care for and use them can be found here.

Recipe of the Week

Garden Salad

One of my favorite items out of the garden is fresh salad. Like many of you I to struggle with making the time to prepare a salad each day to bring to work for lunch. So on the weekends, I try to make up a container with a salad that I can bring with me each day to work. This way, each morning I simply need to put it in my cooler and walk out the door.

Another recipe to use your lettuce and spinach with is Lazy Tacos.

 

My salads are simple. A combination of the lettuces, spinach and beet greens topped with peas, broccoli, carrots, cheese and hard boiled eggs from our  chickens. I then sprinkle some dried fruit on top and sometimes croutons. No salad dressing needed for me. I always know that after eating this I will be happier and healthier. Enjoy!

My salads are simple. A combination of the lettuces, spinach and beet greens topped with peas, broccoli, carrots, cheese and hard-boiled eggs from our chickens. I then sprinkle some dried fruit on top and sometimes croutons. No salad dressing needed for me. I always know that after eating this I will be happier and healthier. Enjoy!