Do you ever find yourself rushing through life trying to live it to the fullest while finding a way to be present in the moment? Unfortunately, so many of us are guilty of that. Thank goodness our kids have a way of reminding us to slow down and take a look around us.
Last night as we harvested tomatoes, we were working quickly to complete this project before sunset. Sam was taking his time and having fun along the way finding unique and interesting tomato shapes. He would insist that we stop what we were doing and really look and see the interesting tomato that he had found.
Some of the tomatoes that he found were obviously unique while others did cause you to pause and to genuinely see it through his eyes. It is times like this when I am so extremely grateful for many things, but I am most thankful that God sent us sons to have us stop, pause and genuinely slow down to take a look at the unique surprises that God has in store for us.
As you rush into your week, don’t forget to pause and genuinely look beyond what you see and look for the unique finds that are right in front of you.
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. A new crop should be in next week.
Red Salad Bowl Lettuce – Beautiful color.
Spinach and Beet Greens – Mix together with the above lettuces for a beautiful colored salad.
Green and Purple Beans – Check out this recipe, and how green beans are raised in other areas of the U.S.on America’s Heartland. A few of you have some purple beans mixed in with the green beans.
Purple Vienna Kohlrabi – Peel it like an apple and eat it and enjoy dipping it into peanut butter.
Detroit Dark Red Beets -Some of our shareholders enjoy eating them raw in their salads.
Green Bell Peppers – Here is a general background article about peppers. The most common colors of bell peppers are green, yellow, orange and red. More rarely, brown, white, lavender, and dark purple peppers can be seen, depending on the variety. Red bell peppers are simply ripened green peppers. The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment; the sweetest fruits are allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after-ripened in storage is less sweet.
Banana Pepper – I have been cutting up and freezing the peppers with the intent to use them for recipes throughout the season.
Cherry Stuffer Hybrid sweet peppers – These are the small, round red peppers.
Onion – Wondering what to do with all of your onions? I cut mine up using my Pampered Chef chopper, place in Ziploc bags and place in the freezer. That way, my onions are always handy for recipes throughout the year.
Tomatoes – Sun Gold cherry tomatoes, Brandywine, Romas, Big Boys and Fourth of July (medium-sized) tomatoes. Enjoy the flavor. If you are considering canning quantities or wanting to freeze some for this winter, let us know.
Cucumbers – Did you know? Cucumbers are one of the earliest domesticated vegetables. It was adopted around 4 thousand years ago and was used not only for eating but also in medicine. Cucumbers are the 4th most cultivated vegetable in the world.
Carrots – Did you know…The carrot is usually orange in color although purple, red, white, and yellow varieties also exist. The domesticated carrot that we know today originated from the wild carrot called Daucus carota which was native to Europe and south western Asia.
Peter Pan, Scallop Squash – This squash is a circular scalloped summer squash. Distinctive, delicious, and sweet flavor. It is not necessary to peel this squash before eating it. Cut it up like you would zucchini to grill it.
Summer Squash, Golden Egg Hybrid – Are you wondering how to use this summer squash – see how to cut it up here. Golden Egg’s a picture-perfect gourmet sensation-with succulent flavor and texture.
Sweet Corn – Thank you to our neighbors, the Peterson family, for contributing the sweet corn in this week’s box. Did you know that Minnesota ranks number one in the production of sweet corn for processing. Sweet corn is different from field corn.
Viking Red – The Viking are the red skinned potatoes and work well as boiled or mashed potatoes.
Flowers – Hydrangeas, Rudbeckia, Sunflowers, Zinnias and Coreopsis
Recipe of the Week
1 cup (2 sticks) butter, room temperature
1/2 cup finely chopped fresh basil
Coarse salt and ground pepper
In a small bowl, combine butter and fresh basil; season generously with coarse salt and ground pepper. Stir until combined.
Transfer to an 11-by-10-inch piece of parchment or waxed paper. Roll into a cylinder, about 6 inches long and 2 inches in diameter; twist ends to seal. Refrigerate until very firm, about 2 hours. To serve, unwrap and slice crosswise.
Try this sweet-and-peppery butter on broiled or grilled white fish, on grilled steak or chicken, on corn on the cob or boiled potatoes, or with boiled green beans or peas.
Source: Martha Stewart