It is that time of year again. We are surprised by the abundance of produce, and the rate at which it is maturing. Once we remember that it is the end of August, it seems somewhat logical. Each growing season is different, and therefore creates outcomes that don’t always align with the previous year.
I know it can feel overwhelming. I encourage you to preserve this food. Freeze it, dry it or can it. This will not only help you with your pocketbook. It will also help make your meals simpler and faster during the craziness of the school year. Plus, it is always fun to pull out preserved garden produce for a hearty soup or hot dish in the cold of winter.
We are blessed to have this abundance and so if it is to much to consider the preservation. I bet it would make a neighbor or coworkers day to share it with them. Enjoy! The growing season will be over before we know it.
Learn more about pollinators here.
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.
Spinach/Black Seeded Simpson/Red Oak Leaf Mix – You will notice that there has been insect pressure on the spinach eating small holes in some of the leaves after we received the rain.
Green Beans – The first crop of green beans are done. Another round will be upon us in a few weeks. Think about ways to preserve them so your family can enjoy them this winter. Check out these resources for freezing or canning.
Super Sugar Snap Peas – Our last round of peas are ready for harvest. Enjoy!
Carrots – The carrot crop is looking good. It is so interesting to see how the root vegetables have been adapting to grow deeper to reach moisture. You may notice a few carrots where the potato fork may have broken them off in digging. Learn how we get baby carrots in the grocery store on America’s Heartland.
Dark Red Beets – Some of our shareholders like to cut these up and eat these raw in their salads. I enjoy cooking them, peeling off the skin and putting a little bit of butter on them. This is an interesting resource from NDSU Extension.
Cucumbers – The cucumbers have kicked production into high gear. Let us know if you would like to make pickles and would like dill. Here is a recipe from Pioneer Woman.
Potatoes – Kennebecs this week make great baked potatoes!
Tomatoes – Fourth of July and Sun Gold Hybrid cherry tomatoes this week. Let us know if you would like some for canning.
Peppers – A variety from sweet to mild to hot!
Eggplant – Learn how to use this vegetable here.
Purple Cabbage – Martha Stewart’s favorite recipes here.
Zucchini – So many wonderful ways to use Zucchini. Try this pasta primavera recipe from Martha Stewart.
Summer Squash – Check out these recipes from Farm Flavor.
Fresh cut arrangement – Sunflowers and Zinnias.
Recipe of the Week
6 cups shredded cabbage (from about 1/2 head), a mix of red and green, if desired
2 cups julienned carrots (from about 4 medium carrots)
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
Coarse salt and freshly ground pepper
In a bowl, toss together cabbage, carrots, mayonnaise, mustard, and vinegar. Season with salt and pepper. Refrigerate until ready to serve, up to 1 day.
Source: Martha Stewart