We are starting to harvest the “fun stuff.” As Sam said, he starts to feel like a kid in a candy store and doesn’t want to stop harvesting the pumpkins gourds, popcorn and ornamental corn once we start. It is so much fun to see the surprises in the garden. There is simply a lot of joy unveiled. We are excited to share that with all of you.
We were able to harvest some of these crops this past weekend and will plan to finish those crops this coming week. Look for a lot of Fall decorating items next week.
This week marks the official end of the contracted weeks, but we will have a few bonus boxes as we finish harvesting it all. Look for additional communication via email as we begin to wrap up the 2016 growing season. Thank you for allowing us the privilege of growing for you and with you.
Garden Science
On one of our rainy days, the boys were out etching each family name in a pumpkin so it grew as part of the pumpkin and appeared as a scar on the skin. Unfortunately not all of them worked this year – as Steve said some of you will get a pumpkin with ‘invisible ink” because those pumpkins did not make it, and we are terribly sad that happened. Don’t worry we will have more pumpkins for you next week.
Sam with his name pumpkin. The names were etched using wood carving tools had made by Steve’s great grandpa.
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.
These were some large beets! Larger than the boys’ hands.
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 or purple 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, Roma and Sun Gold Hybrid tomatoes.
Peppers – A variety of peppers in our boxes today. You have sweet cherry stuffer hybrid pepper, sweet thunderbolt hybrid pepper and green peppers 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 – Walla Walla onions and Mars/Mercury red onion
Butternut Squash – My favorite squash. Check out the recipes from Martha Stewart.
Acorn Squash
Acorn Squash – It was suggested that we try cooking the squash in the microwave and that worked slick. We tried this recipe from Taste of Home and liked it.
Carnival Squash
Carnival Squash – Carnival squash is a hybrid of the sweet dumpling squash and the acorn squash. The color variance in the rind of the Carnival squash is the result of seasonal temperature variations. Warmer temperatures produce Carnival squash with slightly more pronounced green stripes. The squash’s flavor is nutty and sweet.
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.
Golden Egg Hybrid Summer Squash – Check out squash soup recipes.
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.
Pumpkin – Name pumpkins
Flower of the Week – gourds
The first round of gourds have been harvested. A lot of fun differences.
Recipe of the Week
This is a family favorite – super easy and moist. If I don’t have a lot of time I will make them as muffins instead of the bread.
Pumpkin Bread
State Fair Pumpkin Bread
1 2/3 cup flour
1 ½ cup sugar
1/3 cup butter softened
1 teaspoon soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
Pinch of salt
2 eggs
1/3 cup cold water
1 cup canned pumpkin (I use my prepared butternut squash which has been mixed with butter and brown sugar.
Combine flour, sugar, butter, soda, spices and salt in bowl. Add 1/3 cup cold water, eggs and pumpkin; mix well. Pour into greased loaf pan. Bake at 350 degrees Fahrenheit for 1 hour. Cool on wire rack.
Source: Minnesota 4-H Blue Ribbon Favorites Cookbook – Pat Kuznik recipe
