We are “digging” into the harvest literally. Many potatoes, pumpkins and more will come out this weekend. We love the colors and seeing the fruits of our labor. Throughout the season, we want to provide you our shareholders with the opportunity to learn something more. As noted above, the boys have been teaching others how to harvest vegetables this season. A skill that we take for granted.
Also, I know it takes an effort to figure out how to preserve the vegetables that we are giving you. We are sharing a few ideas below. Don’t be afraid to email or text if you have a question when you are in the kitchen or trying to figure out how to prepare one of the vegetables. I enjoy visiting with all of you as each of you share different ways you are utilizing the produce. I take the experience and knowledge you share with me so that I can then reshare help the other shareholders.
Many thanks for the opportunity to grow for you. We all enjoy seeing youGood luck with preserving the produce to use in your kitchen throughout the year.
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 is in. The ran sure went hard on it the last few days.
Kale – I use the Kale in moderation in my salads. It adds some beautiful color and more nutrients to the dish.
Green Beans – Jade green beans. Are you tired of green beans but you would like to preserve them to use this winter? Check out how to blanch them here.
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.
Carrots – Nantes carrots – Do you cook the carrots and the family doesn’t eat them all? I will place the left overs in the blender and then freeze that mixture in ice cube trays. Once frozen, store in a bag in the freezer. I will then use one or two “cubes” of frozen carrots in my spaghetti sauce or in
Tomatoes – A variety of 4th of July Hybrid, Sweet Tangerine Hybrid and Sun Gold Hybrid tomatoes.
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 – last of the first crop – look for the second crop next week.
Butternut Squash – My favorite squash. Check out the recipes from Martha Stewart.
Spaghetti Squash – I love using this squash instead of regular spaghetti. Better Homes and Gardens shared ways to cook and prepare this squash. This week we are going to try either Rachel Ray’s recipe or toss with butter and Parmesan.
Zucchini – The zucchini is at the end of its season. Uff da what a season that was!
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 – Hydrangeas and Sedums
Recipe of the Week
Summer Squash Soup
5 small yellow summer squash, seeded and cubed
2 green onions, cut into 3-inch pieces
2 tablespoons butter
1 can (14-1/2 ounces) chicken or vegetable broth
1/2 teaspoon salt
1/8 to 1/4 teaspoon white pepper
1-1/2 cups heavy whipping cream
1. In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
2. Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through.
My family loves this recipe, and the boys eat it like crazy. I also use the prepared squash in place of pumpkin in many recipes. Butternut squash is in your boxes this week.
*Cut squash in 1/2 (do NOT remove skin or seeds). Place cut side down in cake pan.
Note: I will do several squash at one time so I only have this mess once, and I have squash to last the rest of the year.
*Add about 1 inch depth of water.
*Cover with aluminum foil and bake at 375 degrees Fahrenheit for about 1 hour. I will often times leave my squash in the oven for 2 hours.
*Take out of oven.
*Take a knife and gently peel back the skin.
* Flip the squash over and scoop out seeds. The seeds can be kept and roasted.
*Place squash in another bowl.