Month: August 2016

Preparing for Fall
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Preparing for Fall

It's that time of year to be starting to clean-up the fields. Sam started that for us this week by collecting stakes and row markers.

It’s that time of year to be starting to clean-up the fields. Sam started that for us this week by collecting stakes and row markers.

The end of the season is in sight, and Fall is near. You can see it in the plants and also in the cool nights. We have started the process of cleaning up and preparing for the end of the season. Watch your boxes as you’ll notice the winter squashes and other larger produce items weighting down the box. It will be a fun few weeks of surprises. We can’t wait to harvest the pumpkins and gourds.

Sam worked at the Minnesota Farm Bureau booth at the Minnesota State Fair this week answering farm questions from fair goers.

Sam and Keith worked at the Minnesota Farm Bureau booth at the Minnesota State Fair this week answering farm questions from fair goers.

Keith also worked at the Minnesota Farm Bureau booth at the Minnesota State Fair answering fairgoers questions about Minnesota agriculture.

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 remember to wash your vegetables before eating.  Thank you for your support of our CSA. Enjoy the produce!

Black Seeded Simpson, Prizehead and Red Oak Leaf Lettuce – The new crop of lettuce is coming in and is in your box this week.

Kale – I use the Kale in moderation in my salads. It adds some beautiful color and more nutrients to the dish.

Green Beans – The new crop of Jade green beans.

Beets –  Detroit Dark Red Beets in your box. Boil on your stove top for about 1/2 hour – take them out of the water, using a paper towel gently rub the paper towel over the beet and the skins will come right off, slice into pieces and serve with butter. Slice them and freeze for an easy accompaniment to a meal this winter or cut into chunks and place in Ziploc bag to use in homemade soup this winter. 

The last crop of carrots will be coming out of the ground for the remaining weeks of the CSA.

The last crop of carrots will be coming out of the ground for the remaining weeks of the CSA.

Carrots – Nantes carrots

Tomatoes – A variety of 4th of July Hybrid, Sweet Tangerine Hybrid and Sun Gold Hybrid tomatoes.

peppers

Pepper, Sweet Cherry Stuffer Hybrid

 

Peppers – The peppers are really starting to come in. You have sweet cherry stuffer hybrid pepper in your box. You also have the option of some hot dragon cayenne peppers.

Garlic – Enjoy the fresh garlic. I use a hand-held garlic press to crush and peel my garlic. It is awesome and definitely the tool of the week! Here are some garlic recipes to check out.

Onions –  yellow candy onions

Butternut Squash – My favorite squash. Check out the recipes from Martha Stewart.

Spaghetti Squash – I love using this squash instead of regular spaghetti. Learn how to cook this squash from Martha Stewart.

Golden Egg Hybrid Summer Squash –  Check out some squash soup recipes.

Zucchini – The zucchini is still producing. So since we had extra, we made you some Cinnamon Zucchini Bread. See recipe below.

Red Norland Potatoes – Red Norland potatoes are versatile potatoes – great for boiling, potato salad, and I have had success with them as French fries.

Kennebec Potatoes – Great baking potato.

Cilantro, Basil and Parsley – Plenty to share – take a snip or a plant home and freeze or dry the herb for use in stews, etc during the rest of the year. Here are some more ideas on how to preserve herbs.

Fresh cut arrangement – Zinnias, hosta leaves and sunflowers

Recipe of the Week

Garlic Bread

Sam helped me make garlic butter for our garlic bread this week. We love my OXO garlic press.

Sam helped me make garlic butter for our garlic bread this week. We love my OXO garlic press.

Garlic Bread

1/2 cup butter, melted

3 to 4 garlic cloves, minced

1 loaf (1 pound) French bread, halved lengthwise

2 tablespoons minced fresh parsley

Directions

1. In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet.

2. Bake at 350° Fahrenheit for 8 minutes. Broil 4-6 in. from the heat for 2 minutes or until golden brown. Cut into 2-in. slices. Serve warm. Yield: 8 servings.

Source: Taste of Home

 

 

Cinnamon Zucchini Bread

Cinnamon Zucchini Bread – In your boxes this week. Thank you to Sarah Durenberger at From the Farm Table for sharing this recipe. I used applesauce instead of oil.

Cinnamon Zucchini Bread

3 Eggs, beaten

1 cup Sugar

1 cup Brown Sugar

1 cup Vegetable Oil (I use apple sauce as an equal replacement)

3 cups Flour (opt: substitute 1 cup Whole Wheat Flour)

1 tsp Baking Soda

1 tsp Salt

1/4 tsp Baking Powder

1/4 tsp Cinnamon

2 cups Zucchini, shredded

  1. Beat together the eggs, sugars and oil.
  2. Stir together all the dry ingredients and add to the egg-sugar mixture. Stir in the shredded zucchini.
  3. Coat four mini loaf pans with cooking spray. Sprinkle sugar on the bottom. Pour batter evenly in all four pans. Sprinkle tops with sugar.
  4. Bake at 325 degrees Fahrenheit for 45-50 minutes, or until toothpick comes out clean.

 

Every Season is Unique
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Every Season is Unique

Potato Harvest is in full swing.

Potato harvest is in full swing. Good team work was needed to dig these up. It’s always fun to find the giant potatoes in the group.

It’s amazing how every growing season is unique, and each year different things go better than others, whether it is planting, pest management, plant health, time management, soil health etc. Every year, we are learning something new and trying to apply what was learned previously to build upon doing better during that given year. Each year’s weather pattern is different with Mother Nature always being predictably unpredictable.

At this point in the growing season, we are excited as we examine the squash, pumpkins and popcorn. We are frustrated as we look at the negative insects and their effects on the broccoli, cauliflower, cabbage and potatoes and exhausted with the number of plantings that we have done for sugar snap peas, lettuce and carrots.

But we are hopeful and excited as we see that the harvest year end is quickly going to be upon us. The reason we are so excited – because we love harvesting the pumpkins, squash, gourds, popcorn and ornamental corn. It truly is like Christmas in the garden. Take time to check out what is growing on before the craziness of school starts. It really is starting to change with September just around the corner. There is a lot to absorb and see.

Garden Science

Farmers and ranchers across the United States provide a great deal of wildlife habit. As we were working in the garden, we discovered this small nest of newly hatched birds. The boys were so excited to simply watch these young lives.

Farmers and ranchers across the United States provide a great deal of wildlife habit. As we were working in the garden, we discovered this small nest of newly hatched birds. The boys were so excited to simply watch these young lives.

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 remember to wash your vegetables before eating.  Thank you for your support of our CSA. Enjoy the produce!

Red Oak Leaf Lettuce – I have replanted this crop no less than 5 times, and we are starting to see a few varieties peek through the ground.

Kale – I use the Kale in moderation in my salads. It adds some beautiful color and more nutrients to the dish.

Green Beans – A new crop of Jade green beans.

Kohlrabi – Green kohlrabi in your box. Peel it and eat it like an apple.

Beets –  Detroit Dark Red Beets in your box. Boil on your stove top for about 1/2 hour – take them out of the water, using a paper towel gently rub the paper towel over the beet and the skins will come right off, slice into pieces and serve with butter.

Carrots – Purple Dragon and Nantes carrots that were planted at different times and in different soil types – your feedback is appreciated.

Tomatoes – A variety of 4th of July Hybrid, Sweet Tangerine Hybrid and Sun Gold Hybrid.

Peppers – Cherry Stuffer Hybrid Sweet Pepper

Garlic – Enjoy the fresh garlic. I use a hand held garlic press crush and peel my garlic. It is awesome and definitely the tool of the week! Here are some garlic recipes to check out.

Onions –  yellow candy onions

Butternut Squash – My favorite squash. Check out the recipes from Martha Stewart.

Spaghetti Squash – I love using this squash instead of regular spaghetti. Learn how to cook this squash from Martha Stewart.

Spaghetti Squash on the left and Golden Egg Hybrid Summer Squash on the right.

Spaghetti Squash on the left and Golden Egg Hybrid Summer Squash on the right.

Golden Egg Hybrid Summer Squash –  Check out some squash soup recipes.

Zucchini – The zucchini is still producing. So since we had extra, we made you some Double Chocolate Zucchini Bread. See recipe below.

Red Norland Potatoes – Red Norland potatoes are versatile potatoes – great for boiling, potato salad and I have had success with them as French fries.

Kennebec Potatoes – Great baking potato.

Cilantro, Basil and Parsley – Plenty to share – take a snip or a plant home and freeze or dry the herb for use in stews, etc during the rest of the year. Here are some more ideas on how to preserve herbs.

Fresh cut arrangement – Zinnias, Hydrangeas, and sunflowers

Recipe of the Week

A favorite in our house. Find this recipe and more ideas on my friend’s blog at From the Farm Table.

Double Chocolate Zucchini Bread

1 cup Sugar

1 cup Brown Sugar

1 cup Vegetable Oil (I use apple sauce instead of the oil.)

4 Eggs

2 teaspoon Vanilla

2 cups Flour

1 cup Baking Cocoa

1 teaspoon Salt

1 1/2 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1/2 teaspoon Cinnamon

1 cup Milk Chocolate Chips

3 cups Shredded Zucchini

1. Beat sugars, oil, eggs and vanilla together. Mix dry ingredients. Stir into mixture. Add chocolate chips and shredded zucchini.

2. Pour batter into 4-5 mini loaf pans (or 2 large loaf pans), coated with cooking spray.

3. Bake at 350 degrees for about 45 minutes, or until toothpick comes out clean. Remove from pans and cool.

 

Nature’s Challenges
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Nature’s Challenges

Finding the treasures in the garden like the largest white pumpkin that we have found yet. It's so fun to see what is hiding under the large pumpkin leaves.

Checking out the garden and finding the largest white pumpkin – bonus – a fun way to end the day. It’s always a treasure hunt to see what is hiding under the large pumpkin leaves.

Often times in agriculture, we don’t always talk about the challenges that occur with the crops. Simply because we like to be upbeat and look at the positive. Speaking of positive, you should check out all of the pumpkins, squash and gourds growing – that harvest is just around the corner and the sizes of the pumpkins etc and the colors are fun to look at.

Garden Science

There are always challenges every crop year, and each year is unique unto itself.

  • Sugar Snap Peas - Some of you may be anxiously awaiting more sugar snap peas. And to be honest so are we. It has been a frustrating year with these. I have replanted the intended 3rd crop no less then four times. The previous three, I believe, may have had a germination issue with the seed. We have corrected it for this planting. We planted the seed in the ground this week with the hope that we will have at least one more crop before season's end. Especially since it is a favorite for all of us. With the heat and humidity, the second crop matured so rapidly that unfortunately much was lost because it literally would mature before we had time to harvest it:(

    Sugar Snap Peas – Some of you may be anxiously awaiting more sugar snap peas. And to be honest so are we. It has been a frustrating year with these. I have replanted the intended 3rd crop no less then four times (pictured is one of the meek outcomes of one of those plantings). The previous three, I believe, may have had a germination issue with the seed. We have corrected it for this planting. We planted the seed in the ground this week with the hope that we will have at least one more crop before season’s end. Especially since it is a favorite for all of us. With the heat and humidity, the second crop matured so rapidly that unfortunately much was lost because it literally would mature before we had time to harvest it:(

    Lettuce and Spinach - This crop as well has had actually 6 plantings. We have received 3 crops. The intent was have at least 2 more quality outcomes in new plantings but that was not what God intended. We are really happy to see two different varieties growing quite well and are hopeful for a new crop in a week or two.

    Lettuce and Spinach – This crop has had actually 6 plantings. We have received 3 crops. The intent was have at least 2 more quality outcomes in new plantings but that was not what God intended. We are really happy to see two different varieties growing quite well, pictured, and are hopeful for a new crop in a week or two.

     

    The potato bugs are again a challenge this year even though we plant flowers to bring in good insects to eat them and attempt to control them with other methods. They are eating potato plants, tomato plants and more. Learn more http://www.extension.umn.edu/garden/insects/find/colorado-potato-beetles/

    The potato bugs are again a challenge this year even though we plant flowers to bring in good insects who like to eat potato bugs and attempt to control them with other methods. They are eating potato plants, tomato plants and more. Learn more here.

  • Squash bugs are appearing in great numbers. We will be monitoring them and whether we will need to an insecticide to control them from damaging the pumpkins and squash. Learn morehttp://www.extension.umn.edu/garden/insects/find/squash-bugs/

    Squash bugs are appearing in great numbers. We will be monitoring them and whether we will need to an insecticide to control them from damaging the pumpkins and squash. Learn more here.

    Splitting of the carrot root s also occurring due in part to the excessive amounts of rain we have been receiving at one time over the last few weeks.

    Splitting of the carrot root is also occurring due in part to the excessive amounts of rain we have been receiving at one time over the last few weeks. The carrot simply receives a lot of moisture at once, grows fast, and splits.

    We are also having these black spots on some varieties of the tomatoes. Check out more information here.

    We are also having these black spots on some varieties of the tomatoes. Check out more information here.

     

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 remember to wash your vegetables before eating.  Thank you for your support of our CSA. Enjoy the produce!

Red Oak Leaf Lettuce – I think God is trying to give you a break on lettuce. I have replanted this crop no less than 5 times. I see a variety is peeking through the ground.

Kale – I use the Kale in moderation in my salads. It adds some beautiful color and more nutrients to the dish.

Kohlrabi – Green kohlrabi in your box. Peel it and eat it like an apple.

Beets –  Detroit Dark Red Beets in your box. Boil on your stove top for about 1/2 hour – take them out of the water, using a paper towel gently rub the paper towel over the beet and the skins will come right off, slice into pieces and serve with butter.

Cherry Belle Radishes – Last of this crop.

Carrots

Golden Egg Hybrid Summer Squash –  Check out some squash soup recipes.

Zucchini – The zucchini is still producing. So since we had extra, we made you some zucchini brownies – enjoy.

Tomatoes – A variety abound. Enjoy some BLTs.

Peppers – Green Bell Peppers

Garlic – Enjoy the fresh garlic. I use a hand held garlic press crush and peel my garlic. It is awesome and definitely the tool of the week! Here are some garlic recipes to check out.

Onions –  yellow onions.

Spaghetti Squash – I love using this squash instead of regular spaghetti. Learn how to cook this squash from Martha Stewart.

Red Norland Potatoes – Red Norland potatoes are versatile potatoes – great for boiling, potato salad and I have had success with them as French fries.

Kennebec Potatoes – Great baking potato.

Sweet Corn – Thank you to FarGaze Farms for sharing some extra sweet corn. Our sweet corn is between crops. Preserve the corn for winter eating simply by cooking it, cut it off the cob, place in Ziploc bag and place it in the freezer. 

Cilantro, Basil and Parsley – Plenty to share – take a snip or a plant home and freeze or dry the herb for use in stews, etc during the rest of the year.

Fresh cut arrangement – Zinnias and sunflowers

Recipe of the Week

Cooking Spaghetti Squash

Spaghetti squash was in you box last week. Still wondering how to cook it? I have the best luck putting it in a large bowl of water and bowling it for about 1 hour or until I can easily stick a fork into it.

Spaghetti squash was in you box last week. Still wondering how to cook it? I have the best luck putting it in a large bowl of water and bowling it for about 1 hour or until I can easily stick a fork into it.

Take it out of the bowling water and cut open lengthwise. Scoop out the seeds.

Take it out of the bowling water and cut open lengthwise. Scoop out the seeds.

Take a fork and scrape it out so you get the noodle effect that is naturally occurring.

Take a fork and scrape it out so you get the noodle effect that is naturally occurring.

Serve it up like a regular meal of spaghetti.

Serve it up like a regular meal of spaghetti.

Finding Commonalities
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Finding Commonalities

Enjoying the evening sunset together as we harvested sweet corn. In the end, we all just want more quality time with our loved ones. No technology, just Mother Nature and good conversation.

Enjoying the evening sunset together as we harvested sweet corn. In the end, we all just want more quality time with our loved ones. No technology, just Mother Nature and good conversation.

Whether at a baseball game or at the dentist office, we end up discussing summer activities with our kids, challenges as working moms balancing summer schedules, and concern for our kids as they enter into a new school year. We share a lot of the same concerns even though, what we have most in common is being parents, and the love we have for our children.

These conversation also end up including our CSA or questions they have about farming. Questions range from how our CSA is doing with the weather to what’s working and what’s not working compared to what they are experiencing or seeing in their area. These conversations are often times with friends that grew up in town and/or currently reside in town. We also discussed how the food is grown and technologies in agriculture. We, meaning all four of us, enjoy the conversations and the opportunity to help others gain a better understanding for how food is grown.

We are happy to answer questions that others have about what we do. What matters, is that in life we are always learning. After all, it is simply fun and interesting to learn how food is grown and raised to feed our families.

 

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 remember to wash your vegetables before eating.  Thank you for your support of our CSA. Enjoy the produce!

Red Oak Leaf Lettuce – I think God is trying to give you a break on lettuce. I have replanted this crop no less than 5 times. I see a variety is peeking through the ground.

Spinach  – The spinach is in the lettuce salad mix this week. It doesn’t like the heat we have been receiving.

Kale – I use the Kale in moderation in my salads. It adds some beautiful color and more nutrients to the dish.

Kohlrabi – You either have a purple or green kohlrabi in your box. Peel it and eat it like an apple.

Purple Beans – Just a taste this week.

These were some overgrown beets.

These were some overgrown beets.

Beets –  Detroit Dark Red Beets in your box. Check out how to cook them here.

Cherry Belle Radishes – They may be small but their taste is mighty. Enjoy in a salad or a radish sandwich – on buttered bread.

Carrots

Golden Egg Hybrid Summer Squash –  The best-tasting squash in Burpee’s taste trials for 2 years in a row.

Zucchini – The zucchini is still producing. Wondering when it will slow down.

Cucumbers – This crop is dwindling. You will get a break from cucumbers shortly until a new variety of this crop comes in.

Plenty of tomatoes to harvest.

Plenty of tomatoes to harvest.

Tomatoes – A variety abounds for you this week.

Peppers – Green Bell Peppers

Garlic – Enjoy the fresh garlic. I use a hand held garlic press crush and peel my garlic. It is awesome and definitely the tool of the week! Here are some garlic recipes to check out.

Onions –  Snow White hybrid and Giant Red Hamburger onions.

sweet corn

Sam’s neatly stacked sweet corn.

Sweet Corn – One of summer’s favorites.

Spaghetti Squash – I love using this squash instead of regular spaghetti. Learn how to cook this squash from Martha Stewart.

Red Norland Potatoes – Red Norland potatoes are versatile potatoes – great for boiling, potato salad and I have had success with them as French fries.

Yukon Gold Potatoes

Yukon Gold Potatoes

Yukon Gold Potatoes – A beautiful golden variety of potato.  Learn some fun facts about potatoes grown in Minnesota and the Northern Plains here.

Cilantro, Basil and Parsley – Plenty to share – take a snip or a plant home and freeze or dry the herb for use in stews, etc during the rest of the year.

Fresh cut arrangement – Zinnias and sunflowers

Recipe of the Week

These zucchini brownies are a favorite.

These zucchini brownies are 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 will 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

Lessons from Weeds
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Lessons from Weeds

 

The weeds are loving this weather. Check out this giant ragweed that they pulled out of the sweet corn field.

The weeds are loving this weather. Check out this giant weed that they pulled out of the sweet corn field.

This weekend the boys found this giant weed reaching towards the sky amidst the sweet corn. Even thought the sweet corn was trying to crowd it out, this weed just kept on stretching and growing. We had been keeping an eye on the weeds, but obviously this one snuck past us.

Weeds provide an interesting life lesson. Even when the growing conditions are challenging, keep reaching and striving to grow tall and strong. It is during these times that people are surprised by the personal growth.

Weeds also seem to take advantage of great growing conditions and thrive during these times. Again, a great lesson of when the conditions are right make the most of it.

Lesson from the Weeds – Life is worth living. Maximizing the opportunities that are presented will determine your outcomes for personal growth.

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 remember to wash your vegetables before eating.  Thank you for your support of our CSA. Enjoy the produce!

Black Seeded Simpson, Prizeleaf and Red Oak Leaf Lettuce Mix – Are you having challenges storing your lettuce? This is what I do. Wash it, place in a salad spinner, drain the water off the salad spinner, spin again and then place in a plastic bag in my vegetable crisper. It lasts me the full week or more.

Spinach  – The spinach is in the lettuce salad mix this week. It doesn’t like the heat we have been receiving.

Purple Beans – Love the color and fun to cook with!

Kale – I use the Kale in moderation in my salads. It adds some beautiful color and more nutrients to the dish.

Kohlrabi – You either have a purple or green kohlrabi in your box. Peel it and eat it like an apple.

Love the color of the Bulls Blood Beets.

Love the color of the Bulls Blood Beets.

Beets –  Bulls Blood Beets and Detroit Dark Red Beets in your box. I place the beets in a pan, cover the beets with about an inch of water. Bring to a boil and boil until a fork can be inserted easily into the beet. Remove from the heat and drain the water. Using paper towels I gently rub the skin of the beet off, slice them and enjoy!

Cherry Belle Radishes in your boxes this week. Love the color!

Cherry Belle Radishes in your boxes this week. Love the color!

Cherry Belle Radishes – They may be small but their taste is mighty. Enjoy in a salad or a radish sandwich – on buttered bread.

Watermelon Radishes –  This is the last of this crop. Interested to hear your thoughts.

Golden Egg Hybrid Summer Squash –  The best-tasting squash in Burpee’s taste trials for 2 years in a row.

Zucchini – The zucchini is still producing. Wondering when it will slow down.

Onions –  Yellow Candy – These onions are beautiful. Enjoy!

Cucumbers – This crop is dwindling. You will get a break from cucumbers until a new crop comes in of a different variety.

The tomatoes are ready for harvest.

The tomatoes are ready for harvest.

Tomatoes – Just starting to come in.

Peppers – Sweet, Thunderbolt Pepper

Sweet Corn – One of summer’s favorites.

Potatoes – Red Norland potatoes are versatile potatoes – great for boiling, potato salad and I have had success with them as French fries.

Parsley and Basil are available for you to take home. Freeze or dry it to use in your cooking throughout the year.

Parsley and Basil are available for you to take home. Freeze or dry it to use in your cooking throughout the year.

Basil and Parsley – Plenty to share – take a snip or a plant home and freeze or dry the herb for use in stews, etc during the rest of the year.

Garlic – Enjoy the fresh garlic. I use a hand held garlic press crush and peel my garlic. It is awesome and definitely the tool of the week! Here are some garlic recipes to check out.

Fresh cut arrangement – Zinnias and sunflowers

 

Recipe of the Week

Freezing Corn

I keep it simple because I don’t have time for more when it comes to freezing my vegetables to feed the family throughout the year.

After peeling off the loose husk and clipping off the extra silk, I cook the corn on the grill, rotating it over about a 30 minute time frame.

After peeling off the loose husk and clipping off the extra silk, I cook the corn on the grill, rotating it over about a 30 minute time frame.

After the husks are browned around the entire cub, I peel the husks off, and it is ready to eat.

After the husks are browned around the entire cub, I peel the husks off, and it is ready to eat.

What we don't eat, we simply cut off the extra sweet corn. A bundt pan works great to catch all of the corn. We then place it in a Ziploc bag that has been labeled and dated and place in the freezer to use this winter.

What we don’t eat, we simply cut off the extra sweet corn. A bundt pan works great to catch-all of the corn. We then place it in a Ziploc bag that has been labeled and dated and place in the freezer to use this winter.