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