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.
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.
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.
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 – 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 – 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
•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
•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