Vegetables, Food and 4-H

Much of our time this week was spent with different 4-H activities including entering projects for the Minnesota State Fair 4-H virtual show including a swine (pig) project – breeding gilt (a girl pig that has not yet had piglets) and vegetable gardening project.

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4-H Vegetable Garden project

Selecting and preparing the vegetable garden project took most of Friday . This will culminate with a zoom group interview in another few weeks. As you can see from the display, it was a beautiful selection of color and variety of types of vegetables. The box needed to include 2 small vegetables with 12 of each vegetable, 3 medium vegetables with 3 of each vegetable and one large vegetable.

Last but not least is this week’s recipes from the 4-H Grilling Club that Keith participated in this summer. It was a great excuse to try new things and for him to learn many new skills. We are so very grateful for our kids to be able to grow in new and different ways through 4-H. Especially this summer when positive activities were very much needed.  We hope you enjoy the recipes below as much as we did.

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Wishing you relaxed moments like these for your week ahead.

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. Please follow the CDC and MDH guidelines and COVID-19 procedures in 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.

Garden Science

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.

Outrageous Red Lettuce and Black Seeded Simpson – This crop took a beating with the hail earlier this week. So if you see ragged, limp leaves etc it is due to that. We tried to clean it up the best we could.

Carrots – Have you ever wondered how baby carrots are made. Check this out.

RadishesCherry Belle and French Radishes

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I encourage you to pause and enjoy the wonderful design and colors that the garden offers.

Onions Enjoy the Walla Walla onions this week. Such a beautiful color. Learn more about onions from America’s Heartland.

Garlic – While these bulbs of garlic are small, they have good flavor. Learn how to peal, mince etc your garlic from Real Simple.

Cucumbers I don’t know about you, but I love the smell of cucumbers. We had a request about canning pickles. Perhaps you want to give a can pickles or green beans this year. We have another crop of both coming around. Take a look at what it would take…learn more from the University of Minnesota Extension.

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Peppers – Enjoy a few green peppers. I cut them up and freeze them to use throughout the winter. We enjoyed this week’s bountiful harvest.

Sunburst Patty Pan Summer Squash I’ve been using this like zucchini in recipes. This is what I used in the Fudgy Zucchini Brownies this week.

Potatoes – The Kennebec is a wonderful baking potato. See how potatoes are harvested in Idaho on America’s Heartland.

Basil – An herb I enjoy using when grilling or making tomato sauce. Learn from Martha Stewart some tips and tricks.

Sweet Corn – Enjoy this variety of Elvis sweet corn.

Arrangement – A variety of flowers including Zinnias, Rudebeckia, Hostas and more.

Recipe of the Week

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4-H Grilling included kabobs and some ears of sweet corn.

Teriyaki – Chicken Kabobs

makes 6 servings

4 Boneless Skinless Chicken Breast – cut into 1 inch cubes

2 Medium Zucchini – cut into ½ thick slices

1 Green Bell Peppers – cut into 1 inch squares

1 Small Red Onion – cut into 1 inch squares

1 cup Teriyaki Sauce – divided

½ teaspoon Lawry’s Seasoning

Steps

-Cut Chicken into cubes

-In a ziplock bag, place chicken cubes, Zucchini, peppers, onions and ¼ cup teriyaki sauce into the bag and seal. Let marinate in a cooler with ice for 30 minutes.

-Preheat grill

-Place Chicken and veggies on long metal skewers.

-Sprinkle with Lawery seasoning.

-Place skewers on hot grate for 10 – 15 minutes or until chicken is cooked throughout

-Basting kabobs with remaining teriyaki sauce however avoid basting during the last 15 minutes.

wp-1597870616234.jpgToasted Pesto Rounds

makes 12 servings¼ cup Fresh Chopped Basil or Dill

¼ cup Grated Parmesan Cheese

1 Clove Garlic – minced

3 Tablespoons Mayonnaise

1 Loaf French Bread – cut ¼ thick

4 teaspoons Chopped Tomato

1 Green Onion – sliced

Pepper to taste

Steps

-Slice the French Bread

-Chop Basil or Dill

-Chop tomato

-Slice Onion

-In a small bowl combine chopped basil, parmesan cheese minced garlic and mayonnaise

-Lay French Bread on hot grate for about 1 to 2 minutes until lightly toasted

-Turn slices over and spread on even amount of mayo mixture over one side

-Top each slice with tomatoes and onions

-Grill for an additional minute until bread slices are lightly brown

-Season with pepper to taste.

Source of both recipes: Campfire Cooking through the Minnesota 4-H SE Grilling Club

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Last meal of 4-H grilling club for Keith. What a positive experience to grow skills and try new things…teriyaki chicken kabobs and toasted pesto rounds with the meal rounded off with sweet corn and fruit smoothies.

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