Treasures Within

At this week’s pick up one of the shareholders exclaimed, “I love this garden. It grows brownies.”

This week, each member received a sample of the recipe of the week, Zucchini Brownies. This statement had me chuckling and reflecting that while I often talk about the treasures in the field. There are also treasures in the produce boxes.

So yes, this garden is producing the zucchini as a necessary ingredient for the brownies. But it also produces a wide variety of treasures shared within your boxes that provide options for creativity in your kitchen.

Envisioning delicious outcomes while providing a variety of intentional options for our palettes to grow will provide for those hidden unknowns. So whether or not you try the recipe below. Our wish is that you to will discover that your box is filled with hidden treasures like the brownies, as well as, other delicious options for you and your family.

Note: A special thanks to Sam for his contributing photography this week.

Garden Science


Did you know … we grow 4 o’clocks to help bring in beneficial insects to eat bad insects that eat our crops.

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.

Spinach – Mix together with the above lettuces for a beautiful colored salad.

Green Beans –  Check out this recipe, and how green beans are raised in other areas of the U.S. on America’s Heartland.

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. I peel it like an apple and eat it.

Detroit Dark Red Beets – A new crop in your box this week. I love to boil my beets in hot water; then wipe off the skin using a paper towel.

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. I hope to use them for recipes throughout the season.


Have you ever noticed the braided stem of the onion. Pretty amazing how mother nature does that.

Onion – Have you ever noticed the neck of the onion? Notice how it looks like it is naturally braided.


Fourth of July tomatoes – perfect fit for you to eat for lunch or on a BLT.

Tomatoes – Sun Gold cherry tomatoes, Brandywine, Romas 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? In 2012, top cucumber producing states, as reported by the United States Department of Agriculture, were Georgia and Florida with 283.5 and 280.8 million pounds, respectively

Carrots – Did you know…Carrots are primarily consumed fresh and are the 6th most consumed fresh vegetable in the U.S. Consumption of fresh carrots peaked in 1997 at 14.1 pounds per person and since then has dropped off and settled into a stable amount of approximately 8.3 pounds per person in 2015 (Vegetable and Melon Outlook, 2016). In contrast, consumption of frozen carrots averaged 1.4 pounds per person.


Peter Pan, scalloped summer squash is delicious baked, fried, sautéed or grilled.

Peter Pan, Scallop Squash – This All-America Selections winner is a miniature patty pan squash with light green 1-3″ fruits that’s meatier than most patty pans. Distinctive, delicious, and sweet flavor. Pick over a long period. Summer squash and zucchini ripen early and are highly productive.

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. As exquisite as a Faberge egg but so much tastier. Spherical, golden-yellow egg-shaped zucchini measures up to 5″ across, boasting delicious creamy flesh with hints of chartreuse

Summer Squash Pic-n-Pic hybrid – This Burpee-bred squash has golden yellow fruits with smooth, tender skin. It’s extremely productive and best picked when 4-6″ long. Proven tops for performance, flavor and wide adaptability

Zucchini – Try these recipes from Martha Stewart.

Viking Red and/or Yukon Potatoes – The Viking are the red skinned potatoes and work well as boiled or mashed potatoes. Yukon (brown-skinned) are known for their versatility. I prefer them as baked potatoes or French fries.


Through the eyes of an 8-year-old, you can see the beauty of God shining through.

Fresh cut arrangement – Hydrangeas, Rudbeckia, Sunflowers, Zinnias and Coreopsis


Recipe of the Week


Chocolate Zucchini Brownies – A family favorite.

Zucchini Brownies


  • 2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1-1/2 cups sugar
  • 3/4 cup vegetable oil (I will substitute with applesauce.)
  • 1/2 cup chopped walnuts
  • 2 teaspoons vanilla extract


  • 1/4 cup butter, cubed
  • 1 cup sugar
  • 1/4 cup milk
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup miniature marshmallows
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts, optional
  • In a large bowl, combine the flour, cocoa, baking soda and salt. In a small bowl, combine the zucchini, sugar and oil; stir into dry ingredients until blended. Stir in walnuts and vanilla.
  • Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° F. for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack for 30 minutes.
  • In a large saucepan, melt butter; stir in sugar and milk. Bring to a boil over medium heat, stirring frequently. Cook and stir 1 minute or until smooth. Remove from the heat. Stir in chips and marshmallows until melted and smooth; add vanilla. Spread over brownies. Sprinkle with walnuts if desired. Yield: 2 dozen.
  • Source: Taste of Home

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