Boy the summer is flying by. Finally stopped to take a photo of how bountiful the crops look.

Boy the summer is flying by. Finally stopped to take a photo of how bountiful the crops look.

The seasons are quickly changing and so are the colors in the garden. The melons, pumpkins, winter squash and gourds are turning color and will create a fun treasure hunt sooner than later.  It’s hard to believe that another growing season will come to a close in about a month.

Next time you are here, we invite you to enjoy the beautiful colors in the garden. It really is quite peaceful in the evening.

If you are feeling overwhelmed with the produce, this is a great time to think about freezing or canning to preserve the vegetables to use later this year. Here is a great resource from the University of Minnesota.

Our last round of cold season crops are just about ready to harvest. The recent weather has leant itself to good growing conditions for these plants.

Believe it or not, we have already started some garden clean-up – putting to rest the end of different plantings of crops. But don’t let that fool you, there is a bounty of food to still come such as potatoes, melons, winter squash, tomatoes, pumpkins, gourds etc.

It is exciting to see the culmination of our efforts, but sad in a way, because we have enjoyed the array of colors in the field, and the excitement of finding something new every time we are out there. Stay tuned to see what Mother Nature has in store for us, and the bounty that is still to come.

Garden Science

Did you know that you can collect the seeds from your Marigolds. Check it out, inside a dead or dried up flower are the seeds. Plant them and watch them grow.

Did you know that you can collect the seeds from your Marigolds. Check it out, inside dead or dried up flowers are the seeds. Plant them and watch them grow.

Same with the 4 O'Clocks. After the flowers have dried up and died, the seed (black spot) is ready to be planted. So fun to watch the cycle of life on your flower plants.

Same with the Four O’Clocks. After the flowers have dried up and died, the seed (black spot) is ready to be planted. So fun to watch the cycle of life on your flower plants.

Fun Fact

The average American eats 142 pounds of potatoes a year or almost 365 potatoes per person. That’s an average of a potato a day. Minnesota grows almost 5 billion potatoes each year, which is enough to feed the entire city of Los Angeles for an entire year! Source: Minnesota Farm Bureau

The average American eats 142 pounds of potatoes a year or almost 365 potatoes per person. That’s an average of a potato a day. Minnesota grows almost 5 billion potatoes each year, which is enough to feed the entire city of Los Angeles for an entire year! Source: Minnesota Farm Bureau

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.

Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So wash your vegetables before eating.

It was nice to see the young lettuce and spinach growing in the garden and ready for your BLT's and salads. Enjoy we have more growing around the garden.

It was nice to see the young lettuce and spinach growing in the garden and ready for your BLT’s and salads. Enjoy we have more growing around the garden.

Lettuce and Spinach – New crop with more to come next week.

Carrots – Interested to hear what you think. These carrots came out of a different soil type then the ones earlier this summer. Your feedback is appreciated.

Sugar Snap Peas and Green Beans – A little break on this crop. We are waiting for the fourth crop of Sugar Snap Peas, and the third crop of beans to be ready to harvest in another week or two.

Broccoli – We made broccoli cheese soup this weekend – see the recipe of the week.

Kohlrabi

Beets – Loving the beets and hearing how you are using them. One of our shareholders mentioned smoothies for an option for people in her house that claimed they didn’t like beets. Here’s a recipe to try! 

Yellow Onions

Just a few cucumbers this week. We harvested some dill to try some more pickle recipes and a melon to see if they were ripe for the picking.

Just a few cucumbers this week. We harvested some dill to try some more pickle recipes, and a melon to see if they were ripe for the picking.

Cucumbers – Plenty of cucumbers. So many cucumbers that we canned a few different pickle recipes. Here are a few ideas Taste of Home or canned dill pickle recipe.

Peppers – A variety abound – enjoy! Watch out a few of the small peppers are mighty.

Tomatoes – Tomato varieties included in your boxes: Yellow Girls, Honey Delights, Big Boys, Roma, Fourth of July, Big Mammas, Honey Delights, Amish Paste and cherry tomatoes.

Sam digging potatoes - a little

A little “air” time digging potatoes.

Potatoes – Kennebec is a great baking potato. Viking potatoes are great for making boiled or mashed potatoes.

Sweet Corn – Will return in a week or two.

CilantroWe hope you are enjoying some salsa or other delicious dishes.

Fresh cut arrangement – A variety from sunflowers, Rudbeckia, straw flowers, marigolds and zinnias.

Recipe of the Week

Broccoli Cheese Soup

With all of the broccoli harvested this summer, I finally had a chance to try out some homemade soup. This week’s chilly fall-like weather leant itself well for this experiment. The recipe tried was the Pioneer Woman’s recipe. We liked it and would definitely recommend lots of pepper. I think that is the key!

1 whole Onion, Diced

1 stick 1/2 Cup Butter

1/3 cup Flour

4 cups Whole Milk

2 cups Half-and-half

4 heads Broccoli Cut Into Florets

1 pinch Nutmeg

3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)

Small Dash Of Salt (more If Needed)

Freshly Ground Black Pepper

Chicken Broth – if needed for thinning

  • Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
  • Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
  • Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)

 

Weather Extremes

Weather Extremes

Inspecting the water tank which holds our rain water captured from one of our buildings. This water is used for irrigating our crops through a gravity flow, drip irrigation system.

The boys inspected the water tank which holds our rain water captured from one of our buildings. This water is used for irrigating our crops through a gravity flow, drip irrigation system.

This past week has provided weather extremes from hot and humid last week in the mid 90’s and so humid you were drenched in sweat standing there. Yet at the same time our crops were dry, and we needed to irrigate some of the vines and tomatoes.

Inspecting the drip irrigation line to make sure the plants were receiving water.

Inspecting the drip irrigation line to make sure the plants were receiving water.

To today, which is wet and cold with the highs in the mid to low 60s feeling like early October. Over the last few days beginning late Sunday until today, we have received around 1 and 8/10 inches of rain. We are very thankful for the nice moisture that was received, and the irrigation has been put to rest again.

These extremes do put stress on our crops. The most noticeable is our tomatoes. Even though we mulch them to help maintain even moisture levels. We have noticed that there is excessive splitting due to the extremes of humidity and moisture. It is a good reminder to us that Mother Nature is always in control. Don’t worry, there are still a lot of tomatoes for your enjoyment, and if you are in need of some for canning, let us know.

Garden Science

Well, this milk pumpkin experiment has been interesting. The week we started it a critter decided to dig both milk containers out of the ground. At first site, we thought it was a raccoon. After further evidence was uncovered in our yard, we believe it was our dog. So we started it again, covering it with rocks, far to heavy for either a raccoon or a dog to move.

Well, this milk pumpkin experiment has been interesting. The week we started it, a critter decided to dig both milk containers out of the ground. At first sight, we thought it was a raccoon. After further evidence was uncovered in our yard, we believe it was our dog. So we started it again, covering it with rocks, far to heavy for either a raccoon or a dog to move.

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.

Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So wash your vegetables before eating.

Lettuce and Spinach – A break from this crop this week. We should have a new crop in next week. The weather should lend itself to good growing conditions for it.

Kale

This is the last of the first crop of carrots. Math and measurements always seem to be part of our harvest. It measured in at about 8.25 inches.

This is the last of the first crop of carrots. Math and measurements always seem to be part of our harvest. It measured in at about 8.25 inches.

Carrots – Here is a good link to carrot recipes.

Picking peas is more laborious then one realizes. These recycled fences from my parent's farm work great for the peas to grow on and help tremendously with the harvest.

Picking peas is more laborious than one realizes. These recycled fences from my parent’s farm work great for the peas to grow on and help tremendously with the harvest.

Sugar Snap Peas – Our third crop of peas. The heat, humidity and rain is speeding this crop along. Enjoy!

Broccoli – Have you been searching for new things to do with this vegetable. Here are a few ideas.

Kohlrabi – Here are some ideas for using your Kohlrabi.

This beet weighed in at 2.5 pounds!

This beet weighed in at 2.5 pounds!

Beets – Larger beets are finally here.

I love how my kids notice things that I don't. This is one of them. The natural braid that occurs on the stem of an onion. Too cool and beautifully amazing!

I love how my kids notice things that I don’t. This is one of them. The natural braid that occurs on the stem of our yellow onions…too cool and beautifully amazing!

Yellow Onions – See how onions are raised by farmers in Idaho.

Cucumbers – Plenty of cucumbers. Think about trying the sweet refrigerator pickle recipes below or try a refrigerator dill pickle recipe from Taste of Home or canned dill pickle recipe.

Peppers – A variety abound – enjoy!

Tomatoes – Tomato varieties included in your boxes: Yellow Girls, Honey Delights, Big Boys, Roma, Fourth of July, Big Mammas, Honey Delights, Amish Paste and cherry tomatoes.

Keith looks like he is jumping on a pogo stick, but it is indeed a potato fork.

Keith looks like he is jumping on a pogo stick, but it is indeed a potato fork.

Potatoes – Yukon Gold and All Blue Potato – We made French Fries out of the blue potatoes – lots of fun with the kids.

Sweet Corn – One of my favorites. I usually simply throw it on the grill with my meat, and they are done at about the same time. Here’s how I grill sweet corn.

CilantroEnjoy in salsas, fajitas, eggs and more. Learn more about cilantro here.

Fresh cut arrangement – A variety from sunflowers, Rudbeckia, straw flowers, marigolds and zinnias.

Recipe of the Week

Sweet Pickles

In an effort to use up the bountiful harvest of cucumbers, I went out of my comfort zone and made sweet refrigerator pickles. Below are the two that we tried. Steve thought they were both delicious recipes.

To make both recipes we pulled out this handy tooled to slice up the cucumbers. This was given to us from Steve's side of the family and something his great-grandpa had made and used with their garden produce. The boys felt very grown-up using this.

To make both recipes, we pulled out this handy tooled to slice up the cucumbers. This was given to us from Steve’s side of the family and something his great-grandpa had made and used with their garden produce. The boys felt very grown-up using this.

Many people I know use an ice cream pail with a lid for their refrigerator pickles. We decided to use jars, so that we could give them away as gifts and store them more easily in our refrigerator. When filling the jars, we used a knife to help encourage the cucumbers into the jars.

Many people I know use an ice cream pail with a lid for their refrigerator pickles. We decided to use jars, so that we could give them away as gifts and store them more easily in our refrigerator. When filling the jars, we used a knife to help encourage the cucumbers into the jars.

Sweet Refrigerator Pickles 6 cups thinly sliced cucumbers 2 cups thinly sliced onions 1-1/2 cups sugar 1-1/2 cups cider vinegar 1/2 teaspoon salt 1/2 teaspoon mustard seed 1/2 teaspoon celery seed 1/2 teaspoon ground turmeric 1/2 teaspoon ground cloves Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving. Yield: 6 cups. Source: Taste of Home

Sweet Refrigerator Pickles
6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1-1/2 cups sugar
1-1/2 cups cider vinegar
1/2 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves
Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving. Yield: 6 cups.
Source: Taste of Home

Sweet Refrigerator Pickles Recipe adapted from Jane Reslock Feist 2 pounds cucumbers, sliced 1/2 inch thick on the diagonal (about 8 cups) 1 medium Vidalia or other sweet onion, sliced 1 inch thick 2 celery stalks, sliced 1/2 inch thick on the diagonal Coarse salt 2 cups sugar 1 cup cider vinegar 1 teaspoon celery seed 1 teaspoon mustard seed In a colander set over a medium bowl, toss cucumbers, onion, and celery stalks with 1 1/2 teaspoons salt. Set aside to drain, 30 minutes, tossing occasionally. In a small bowl, combine sugar, vinegar, celery seed, and mustard seed; stir until sugar is dissolved. Divide cucumber mixture among clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours (or up to 2 weeks). Source: Martha Stewart

Sweet Refrigerator Pickles
Recipe adapted from Jane Reslock Feist
2 pounds cucumbers, sliced 1/2 inch thick on the diagonal (about 8 cups)
1 medium Vidalia or other sweet onion, sliced 1 inch thick
2 celery stalks, sliced 1/2 inch thick on the diagonal
Coarse salt
2 cups sugar
1 cup cider vinegar
1 teaspoon celery seed
1 teaspoon mustard seed
In a colander set over a medium bowl, toss cucumbers, onion, and celery stalks with 1 1/2 teaspoons salt. Set aside to drain, 30 minutes, tossing occasionally. In a small bowl, combine sugar, vinegar, celery seed, and mustard seed; stir until sugar is dissolved. Divide cucumber mixture among clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours (or up to 2 weeks).
Source: Martha Stewart

Exhaustion finds Peace

Exhaustion finds Peace

The boys used one of the beets that was way to small to make warrior paint.

The boys used one of the beets that was way to small to make warrior paint.

Our evening concluded last night with, Sam falling asleep at the table while eating his supper, and Keith going to bed with a smile on his face. You may be wondering why did Sam fall asleep at the table? You see we ate supper at 9:30 p.m. This is not unlike what I grew up doing on our family farm, or what I know other farm families do.

You see we harvest some of our crops the evening before pick-up (cucumbers, sweet corn, tomatoes etc,) and early in the morning of the day of pick-up trying to avoid harvesting during the heat of the day.

We arrived home from our off farm jobs and the boys activities. All of us were exhausted. We all would have much rather played catch or laid on the couch. But we knew the work needed to be done, so we grabbed a Schwan’s ice cream bar which always brings a smile to the boys faces and headed to the field.

I tried to keep everyone focused and separated to avoid the exhausted brother fights. Once Steve arrived, we split into harvesting teams allowing for one on one time with our kids. Just us and Mother Nature on a beautiful summer evening having good conversation with our kids, marveling at the interesting finds in the garden and enjoying the beautiful color of the sunset.

As we cleaned up for the evening, everyone’s moods had changed for the better. They were happy, peaceful, helpful and calm.

So while I was concerned at the time we were eating supper, all of us felt good at what had been accomplished. As I put our oldest to bed, I mentioned to him how peaceful he looked, and how the exhaustion and angst were gone. He agreed that the time spent together outside brought peace and was a good way to end the day.

So now you know one of the many reasons farm families don’t mind the late meals together after working to accomplish a bigger task. When I reflect back on my childhood, I remember those times with fondness and know that those were the days that built character, good work ethic and team work.

Garden Science

The seed potato can be seen at the base of the plant. So cool to see how the roots and the plant have grown from this and to find the delicious potatoes that it has grown.

The seed potato can be seen at the base of the plant. So cool to see how the roots and the plant have grown from this and to find the delicious potatoes that it has grown.

A young potato is attached and growing from the seed potato that we planted this spring.

A young potato is attached and growing from the seed potato that we planted this spring.

This is what we got when we pulled the potato plant out of the ground. There were a few more potatoes that were in the ground. Look closely and you can find the seed potato.

This is what we got when we pulled the potato plant out of the ground. There were a few more potatoes that were in the ground. Look closely and you can find the seed potato.

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.

Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So wash your vegetables before eating.

Red Oak Leaf Lettuce – Beautiful red lettuce leaf. A new crop of lettuce and spinach has emerged. Hoping that it will be ready next week.

Kale – I will be trying this vegetable in place of lettuce this week.

Carrots – Here is a good link to carrot recipes.

Green Beans/Purple Beans – A more manageable amount to try to freeze this week.

Sugar Snap Peas – Our third crop of peas was ready this week. Enjoy!

Broccoli – Have you been searching for new things to do with this vegetable. Here are a few ideas.

Kohlrabi – Here are some ideas for using your Kohlrabi.

Beets abound.

Beets abound.

Beets – Some history on this crop.

Yellow Onions – See how onions are raised by farmers in Idaho.

Zucchini and Summer Squash

Cucmbers abound we have Fanci Pak and Slicing Speedway (a lot like Straight 8).

Cucumbers abound we have Fanci Pak and Slicing Speedway (a lot like Straight 8).

Cucumbers – You received both varieties of cucumbers this week. Let us know if you are in need any for canning.

Peppers – a variety abound – enjoy!

Tomatoes – Tomato varieties included in your boxes: Yellow Girls, Honey Delights, Big Boys, Roma, Fourth of July, Big Mammas, Honey Delights, Amish Paste and cherry tomatoes.

Potatoes are like digging for gold. Tons of fun and hard work!

Potatoes are like digging for gold. Tons of fun and hard work!

Potatoes – Kennebecs – You’ll be enjoying potatoes for the rest of the season.

Sweet Corn – One of my favorites. Here is a way to freeze the corn before it gets to old in your refrigerator.

CilantroEnjoy in salsas, fajitas, eggs and more. Learn more about cilantro here.

Variety of flowers abound.

Variety of flowers abound.

Fresh cut arrangement – A variety from sunflowers, Rudbeckia, straw flowers, marigolds and zinnias.

Dill is available for canning, and it helps to draw in beneficial insects.

Dill is available for canning, and it helps to draw in beneficial insects.

Fun Fact

We enjoy reading a lot of children’s agriculture books learning about different aspects of farming. One of our favorites is The Boy Who Changed the World. Give it a read – it’s a great way to get kids thinking about people around the world, and how they too can make a difference.

Recipe of the Week

Zucchini Brownies

Zucchini Brownies

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.

Source: Taste of Home

Happy kids and a great way to feed them zucchini and applesauce!

Happy kids and a great way to feed them zucchini and applesauce!

Sharing the Bounty

Sharing the Bounty

A special shout out to a few of our shareholde families, Staabs and Garlinskis, for helping to harvest 70# of green beans which were donated to the food shelf.

A special shout out to a few of our shareholder families, Staabs and Garlinskis, for helping to harvest 70# of green beans which were donated to the food shelf. We figure if 1# feeds a family of 4 over 280 families will be served with this donation.

After harvesting last week, we knew we had way more then all of us could use. With the help of a few shareholder families, we harvested 70 pounds of green beans and 78 pounds of cucumbers that were then donated to our local food shelf. After a few estimated calculations, we figured that the green beans alone would nourish over 280 people. Thank you to the Staab and Garlinski families for your help with harvest.

The food shelf had great appreciation for the fresh produce. Thank you for helping us to feed those in need.

Garden Science

We have been reading Farmer Boy this summer. If you have read this book, you will remember where Almanzo fed his pumpkin milk to help it grow bigger then any other in the county receiving the blue ribbon at the county fair.

Well we have talked about doing this experiment for a few years, and this weekend we found time to start it and at least give it a try.

Fist we selected a pumpkin, I think we should have started a tad earlier. But nonetheless, we cut a small slit in he stem on one pumpkin and on the vine on another. Then carefully insterted a candle wick which had been soaked in milk into the slit and wrapped gauze aound the slit and candle wick.

Fist we selected a pumpkin, I think we should have started a tad earlier. But nonetheless, we cut a small slit in the stem on one pumpkin and on the vine on another. Then carefully inserted a candle wick which had been soaked in milk into the slit and wrapped gauze around the slit and candle wick.

Next, we had selected a jar and drilled a small hole in the top; threaded the wick into the hole and placed tape on the hole and wick. Then we placed it into a hole we had dug and secured it in the hole. We will check it daily to see if the milk is being absorbed.

Next, we had selected a jar and drilled a small hole in the top; threaded the wick into the hole and placed tape on the hole and wick. Then we placed it into a hole we had dug and secured it in the hole. We will check it daily to see if the milk is being absorbed.

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 – Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So wash your vegetables before eating.

Red Oak Leaf Lettuce – Beautiful red lettuce leaf.

Beets

Yellow Onions

Zucchini and Summer Squash – Some insects may be getting the best of this crop. We are trying our best to figure out why some of these plants are dying off.

Cucumbers growing right behind the flower.

Cucumbers growing right behind the flower. The cucumbers are growing like crazy. If you are interested in canning some, please let us know. This past week we had so many that we donated 78 pounds of cucumbers to the food shelf.

Cucumbers – You received both varieties of cucumbers this week – new is the straight 8 variety (longer variety).

Carrots – Here is a good link to carrot recipes.

Green Beans/Purple Beans– This crop is bountiful.  If you have not been able to keep up but hate the thought of throwing them away. Try these easy blanching steps to freeze the green beans to use throughout the year.

Kohlrabi – Here are some ideas for using your Kohlrabi.

Kale – Are you still trying to figure out this vegetable? Here ae some more ideas.

Tomatoes – The tomatoes are starting to come in with a variety included in your boxes including: Yellow Girls, Roma, Fourth of July and cherry tomatoes.

Sweet Corn – One of my favorites. Here is a way to freeze the corn before it gets to old in your refrigerator.

CilantroEnjoy in salsas, fajitas, eggs and more. Learn more about cilantro here.

The boys wee happy to share some flowers with their Grandma.

The boys were happy to share some flowers with their Grandma.

Fresh cut arrangement – A variety from sunflowers, Rudbeckia, straw flowers, marigolds and zinnias.

Recipe of the Week

I thought you might enjoy hearing how some of our shareholders are eating some of their veggies.

  • Carrots and Cucumbers – slice and dip in peanut butter
  • Beets – peel and eat raw and/or in salads. I like to eat them cooked with some butter on them.
  • Kohlrabi – peel and slice then eat like an apple.