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.
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 – 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.
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.
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 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.
