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.
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.
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.)
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.