The corn has gotten so tall. The boys are standing by the blue popcorn.
After our CSA pick-up, we enjoy sharing about our evening and the conversations we had with all of you. We learn a lot from the time spent with each of you and appreciate the conversations and time more than you will ever know.
In fact, during each season we ask the boys what they enjoy most about the CSA. Their number one response is when you and your kids come out, and they have the opportunity to show you what is “growing on” and to teach and show what they have been seeing and learning that week. I know at times some of you may wonder if it is an intrusion of our time – I am telling you that it is not an imposition but rather a great opportunity for all of us to learn together.
Priceless moment examples – there are too many to list:
- Last week seeing a few of the boys pull and eat carrots with our kids and to see their mouths covered with dirt.
- One of our youngest shareholders, wandering through the garden and teaching her the vegetable, the color, the different way they all felt and teaching her how to harvest them…and then to watch her eat all of them like they were an apple – including a pepper! Then the look on the boys’ faces when I told her how this nearly 2 1/2-year-old had enjoyed eating everything including the pepper – simply priceless.
- The joy of assisting a shareholder to harvest additional zucchini – one of her favorites.
- The excitement on some of the kids faces when they dig potatoes or pick a vegetable for the first time.
- Or learning from all of you the favorite ways you enjoy the produce.
These priceless moments provide us with renewed energy and excitement. Sometimes the growing season can be challenging whether it is weather challenges, insects or weeds. But remembering some of these priceless moments brings smiles to our faces and renews our enthusiasm for the project at hand. Thank you!
Garden Science
It has been dry, and we have been irrigating and watering the different crops. The boys have been watering our Big Moon pumpkins, and we also measured them this week. We are watching how much they grow in one week. Stay tuned.
The broom corn is also growing tall. Notice that the different varieties of corn have differences in their stalks, tassels etc.
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. 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. Try adding some fresh berries or dried fruit to your salads.
Red Oak Leaf Lettuce – Wonderful color to your salads.
Spinach – Remember to wash before eating.
Beets – One of my very favorite vegetables. The whole plant is edible.
Sugar Snap Peas – This crop matured quickly this week with the heat. Some of them may be quite large – you may want to peel the pod off and just eat the peas inside on the larger ones.
Green Beans – Try freezing or canning some of your extras or simply eat them raw. Learn more about this crop and a few recipes at America’s Heartland. Let us know if you would like any to can or to pickle. We donated 20# of green beans this week to the food shelf.
We were curious as to how much the cucumbers would weight. All of the cucumbers weighed 95 pounds.
Cucumbers – If you would like to can any pickles let us know. We also have dill for you to use as part of your share.
Peppers
Picking the first tomatoes of the season.
Tomatoes – A taste of tomatoes this week cherry and Fourth of July tomatoes. Looking forward to this crop maturing.
Summer Squash/Zucchini – Here is a recipe for you to try.
Onions – Yellow, white and purple onions.
Kohlrabi – In addition to eating the bulb – similar to a cabbage. The leaves are similar to kale. Here is more information from Martha Stewart.
Cilantro – Here are a few ways to use this herb.
Fresh Arrangement – Hosta leaves and a Rudbeckia, Zinnia or Sunflowers.
Lemon Queen Sunflower
Recipe of the Week
Garden Omelet
I chose a variety of vegetables and herbs from the garden to use in the omelet: green beans, cilantro, yellow and purple onions and tomatoes. You could also use squash and additional herbs.
Next, I washed and chopped all of the vegetables. Before any cooking begins for this meal, everything is mixed, prepared and the table set because it all moves very quickly.
One omelet: mix 3 eggs, 1 Tablespoon milk, 1/4 teaspoon salt, dash of pepper, and herbs of your choice that have been washed and torn into smaller pieces.
Place about a Tablespoon of butter in your pan. Melt the butter and coat the inside of your fry pan with the butter. Next place your egg mixture into the fry pan at medium low heat. Gently push the sides of the egg mixture up as it cooks allowing the uncooked egg to run into the area you just pushed towards the middle of the pan. Continue to do this all the way around. Once most of it is cooked, place your ingredients onto the egg mixture and place cover over it. Turn to low. Cook until egg is firm and cheese is melted – about one minute.
Then gently roll omelet out of pan onto your plate. Garnish with your parsley from your herb pots and a little cheese. I learned in 4-H foods project that a garnished dish will always taste better to the person consuming it, simply because of the way it is presented.
Garden Omelet
With a fork, beat:
3 eggs
1 Tablespoon water
1/4 teaspoon salt
Dash of Pepper
Add herbs of your choice that have been washed and torn into smaller pieces.
Heat skillet. Butter pan with butter. Place egg mixture in skillet and cook slowly. Run spatula around edge, lifting to allow uncooked portion to flow underneath. Place choice of filling inside. I included vegetables, a couple of our favorite cheeses (mozzarella and sharp cheddar). Turn off heat or place on low. Place pan cover over the mixture for about a minute allowing cheese to melt. Fold sides over as you flip it onto a plate. Garnish with parsley and cheese.
Kristin, I so enjoy your posts. Great to see how the boys are growing and all that you are teaching them.
I am so envious of the veggies. I really miss the Farmers’ Market in FdL. We have a few roadside vendors here. Mostly cantaloupe and watermelon. I have found one that has tomatoes and cucumbers and beans. Of course our season is ending due to the really hot weather.
Keep up the wonderful work you are doing.
Janie
Thank you Janie! Great to hear from you!