As we were harvesting and beginning to pack boxes this week, you could tell there was a sense of contentment with all of us. It was a beautiful evening with enough of a breeze that the bugs were not bad. Conversations were flowing about our days, about strange insects we were seeing in the garden, what produce was ready and what produce was seeing the end of its production.

We then divided into teams. A team to harvest sweet corn, and another team to pack produce into boxes. To be honest, I love the one on one time with each of the boys. I know which produce the boys like to pack, and honestly it is fun to watch them build a skill and see them do a nice job with it. Watching them pack produce is a lot like watching someone bag your groceries at the grocery store – it is a true skill set.

As we wrapped up, and we moved onto the next part of our evenings. I remember walking away thinking how much I valued and cherished these moments of time spent together. I realized last night when we were reflecting on our favorite parts of our days and thanking God for our three favorite things that I was not the only one. Both boys, specifically said harvesting sweet corn and packing boxes were among there favorite things.

The moral of the story: don’t ever under value what appears to be work or mundane tasks with your loved ones. These truly might be some of the most valued parts of your day and most cherished memories together because of the true sense of calm over these comfortable tasks completed together. These are the moments when valued conversations happens and bonds are strengthen.

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 them so they last longer in your refrigerators. They are not washed – just cooled. So, remember to wash your vegetables before eating.

Lettuce/Spinach – You have some Red Oak Lettuce and Spinach in your box. This next crop has been a real challenge to get going, but it looks like this cold weather and rain has encouraged it. Looks promising for next week.

Arugula – Arugula is a peppery, distinctive-tasting green that originated in the Mediterranean region. If you like this crop, let us know and we will put more in your box next week.

Carrots – This weather helped this root vegetable mature. Learn more about baby carrots from America’s Heartland.

Radishes – These Cherry Belle Radishes are loving this colder weather.

Detroit Dark Red Beets – The entire plant is edible – that includes the leaves. They serve this beet soup at church, and I love it.

Kohlrabi – Giant Duke kohlrabi. Peel it and slice like an apple. Here are more ideas.

Dragon Tongue Beans – This heritage variety of beans can be used like green beans. Enjoy the different color.

Cucumbers – FanciPak cucumbers – we will have cucumbers for a while. We hope you enjoy this healthy snack. Check out these refrigerator pickle recipes from Taste of Home.

Onion – Walla Walla onions in your boxes this week. Learn more about onions from America’s Heartland.

Tomatoes – A taste of a few cherry tomatoes and Fourth of July tomatoes this week. Here are a few recipe ideas from America’s Heartland.

Potatoes – The Red Norlands are great for cooking. Some of you may have some younger potatoes in your boxes (smaller). I find that the potatoes right out of the garden often cook and bake faster than others. Yeah – faster meal preparation!

Green Bell Peppers – The peppers are just taking off.

Banana Pepper – I cut these up and freeze extra peppers for later in the year.

Zucchini – The crop that keeps on giving. Flower after flower will grow into a zucchini.

Butternut Winter Squash – This is our family favorite of squashes. It is hourglass in shape. Here are a few recipes for Butternut Squash from Martha Stewart.

Carnival Squash – Carnival squash has variegated patterns of orange and green colors and is a hybrid of the sweet dumpling squash and the acorn squash. When cooked its texture is soft and melting with a fragrant aroma and its flavor; slightly nutty, buttery, and sweet with nuances of maple syrup, similar to that of butternut squash. This squash has contains potassium, vitamin A, and vitamin C, as well as, some calcium, magnesium, folate, omega-3 fatty acids and omega-6 fatty acids.

Broccoli – a taste for you this week.

Purple Cauliflower – a taste for you this week.

Purple Cabbage – We hope you enjoy this garden delight. Here are some ways to use this vegetable.

Gourds – We have just started harvesting. Enjoy the beautiful colors.

 

Recipe of the Week

Pumpkin Bread is a favorite. I use butternut squash that I have cooked and frozen as my “pumpkin” in this recipe. It works great!

Pumpkin Bread

1 2/3 cup flour

1 1/2 cup sugar

1/3 cup butter, softened

1 teaspoon soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

Pinch of salt

1/3 cup cold water

2 eggs

1 cup canned pumpkin (I use 1 cup cooked squash)

Combine flour, sugar, butter, soda, spices and salt in bowl. Add 1/3 cup cold water, eggs, and pumpkin (squash) mix well. Pour into greased loaf pan. Bake at 350 degrees for 1 hour. Cool on wire rack.

Source: Pat Kuznik – West Polk County: Blue Ribbon Favorites Minnesota 4-H Foundation