The boys showed their poultry on Tuesday. They placed 5th and 6th in the state fair line-up with their brown egg layer hens. This is the largest class of poultry so this was good news.
Well it is fair time at our house. Many friends observe the craziness, and wonder why we do this? It is complete chaos with full exhaustion at the end. It seems no matter how much you prepare, this is the pattern. We would do this all over again because we see the life changing opportunities that 4-H offers our children.
The boys averaged 10 general project areas and both brought two hens and two pigs. We encourage them to take basic life skill type projects: baking, electricity, shop (welding and woodworking), food preservation, safety, livestock projects and more. Through this process, they work with different adult mentors in their lives from their grandparents, parents, neighbors and friends. It is an amazing process to step back and observe as both the 4-Her and mentor discuss details about a given project area, and the amount of high level discussion and learning that occurs.
Sam was ecstatic to place champion in the vegetable area.
The kids spend spare time throughout the year working on projects and developing life changing skills.
When I asked the boys why they like being in 4-H, they said they like taking pigs and working with so many types of animal species, getting to go to fun places, meeting more people, making new friends and it’s fun.
For us as parents we see that it teaches them leadership, responsibility, follow-through, time management, where their food comes from, how to take care of the food that we feed other people, record keeping, writing, organization, conversational and interview skills and more.
So as you take a look at your boxes this week. We want to share that Sam won grand champion vegetables and Keith earned a state fair trip and plans to show the vegetables at the Minnesota State Fair. We thank you for the opportunity for us to learn and grow with you along this journey.
Keith’s vegetable’s earned a trip to the state fair. Looking forward to the additional learning opportunities.
Look what else is going on. Kittens with their eyes opening up. Great time to start taming these farm cats so they will be good hunters.
Pick-up and Delivery
• Remember that pick-up and deliveries will be on the schedule you have arranged with Harner Brothers CSA – please note the exceptions to this which were in the email.
• It is your responsibility to know that the pick-up or drop-off time will occur at the agreed upon time, and it is your responsibility as a shareholder to know this and be responsible for the produce at that time. If you are unable to utilize your share that week, it is still your responsibility: find someone else to pick it up or donate it to the food shelf.
• Each box is labeled for each family. The same boxes will be used for your family throughout the season. Boxes and containers should be returned the following week. Bags will only be used once.
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.
Remember that 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.
Outrageous Red Lettuce/Kale Mix – This variety adds beautiful color to any sandwich or salad. Between the weather and the insects the salad varieties are a bit thin this week. The rain actually has delayed emergence in some of the varieties, while the weather has encouraged rapid weed growth choking out some of the crops, and the insects are loving the kale. I was thankful to see some spinach emerging this morning and am hopeful for where it will be next week.
Detroit Dark Red Beets Cooked beets: -Cut the top and the bottom off -Place in boiling water -Boil until you can stick a fork through it -Take out of boiling water -Using a paper towel, gently rub the skin off -Slice and enjoy with a dab of butter.
Beets – The entire plant is edible – that includes the leaves. Here are some ideas from Martha Stewart on how to use your beets.
Kohlrabi – Giant Duke kohlrabi. Peel it and slice like an apple. Here are more ideas.
Super Sugar Snap Peas – Eat the pods and peas all together. Great snack. This is the end of the first crop. Look for a second crop soon.
Green Beans – The first round of green beans have been harvested. If you want to pickle any, please let us know as we have dill that you can use.
Onion – Walla Walla onions are in your boxes this week. Learn more about onions from America’s Heartland.
Zucchini – The crop that keeps on giving. Flower after flower will grow into a zucchini. Check out this week’s recipe for a family favorite.
Summer Squash – Make these into noodles, sauté and more. Try summer squash soup.
Cilantro – wash and enjoy. Freeze extra by placing in ice cube trays and running water over them and freeze. A good way to use later in soups and other dishes. Here’s a resource on Cilantro from Real Simple.
Flowers of the Week – Hostas, Zinnias, Hydrangeas and Tiger Lillies
Recipe of the Week
These zucchini brownies are a favorite.
•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