Many see 4-H as an organization only for farm kids or as an organization where the kids only go to meetings. I see it as a land of opportunity. The doors you as a member choose to open offer different experiences that offer opportunities for personal growth.
Last week, I touched on fair week. The boys chose to open a variety of doors of opportunity. Here are some highlights of the week.
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.
Black Seeded Simpson Lettuce – 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.
Red Salad Bowl Lettuce – Beautiful color.
Grand Duke Kohlrabi – We are nearing the end of this planting.
Purple Vienna Kohlrabi – This plant thrives in the northern regions of Europe and North America. Kohlrabi is native to Europe and is believed to be the only common vegetable native to that area.
Sugar Snap Peas – This is the last of this planting and are hopeful the next plantings start to produce soon.
Detroit Dark Red Beets
Green Bell Peppers – Check America’s Heartland to see how other varieties of peppers are grown.
Onion – Are you tired of tearing up when you cut onions. According to the National Onion Association to reduce tearing when cutting onions, first chill the onions for 30 minutes. Then, cut off the top and peel the outer layers leaving the root end intact. (The root end has the highest concentration of sulphuric compounds that make your eyes tear.)
Cucumbers – Are you thinking about cucumbers…We also have dill. If you are interested in canning your own pickles let us know.
Carrots – Did you know…Carrots contain a pigment called carotene that converts to vitamin A when you digest it. This vitamin helps us to see in reduced light and at night. Check out this segment on America’s Heartland for more information on this vegetable.
Green Beans – A few green beans to eat raw or try in a stir fry.
Swiss Chard – If you are like me, you are still trying to figure out how to use this. Check this site out.
French Breakfast Radishes – I love the different look of these radishes. Topped with edible, leafy greens, French Breakfast radishes are very crisp and offer a mildly spicy flavor. Grilling or oven roasting will bring out the subtly sweet and nutty flavor of the French Breakfast radish.
Cilantro – Fresh cilantro has such a wonderful aroma. I have been freezing mine to use in canned salsa and soups later this year. The tomatoes are forthcoming if you are holding out for fresh salsa.
Fresh cut arrangement – Rudbeckia, Sunflowers, Zinnias and Coreopsis
Recipe of the Week
This is a family favorite. Thank you to Sarah Durenberger for the recipe.
Double Chocolate Zucchini Bread
- 1 cup Sugar
- 1 cup Brown Sugar
- 1 cup Applesauce
- 4 Eggs
- 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
- Beat sugars, oil, eggs and vanilla together. Mix dry ingredients. Stir into mixture.
- Add chocolate chips and shredded zucchini.
- Pour batter into 4-5 mini loaf pans (or 2 large loaf pans), coated with cooking spray.
- Bake at 350 degrees for about 45 minutes, or until toothpick comes out clean.
- Remove from pans and cool.