Changing Seasons

Changing Seasons

The change of seasons is upon us. The calendar has flipped to October. Yet, I want to hang on to the gorgeous weather, and the bounty the season has brought us. It means the end of summer and the freedom that summer seems to provide like weekends at baseball tournaments, water activities and longer daylight hours. We enjoy seeing our shareholders and reaping the benefits of the labor that garden produce provides

I’ll be honest. As the season moves into fall, we won’t miss the weeds or the additional work. We will enjoy the changing colors of the leaves and time outdoors helping my parents’ with their harvest, hunting, football games, the wonderful smells of fall and the gorgeous evening skis.

With this change of season, we hope you have enjoyed this year’s CSA, and the produce has been a joy to you and your family. We are drying the popcorn for a later date delivery. So look for follow-up from us on that. Thank you for your support and friendship through all of the growing season changes!

“Be the change that you wish to see in the world.” – Mahatma Gandhi

“There are far better things ahead than any we leave behind.” – C.S. Lewis

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.

Cauliflower – Check out this different variety of cauliflower, Flame Star hybrid.

Dark Red Beets – One more week for red beets. I have started skinning them and cutting them up for my salads. It is a great addition and has good health benefits.

Cabbage – Purple cabbage for you to enjoy.

Carrots –You may notice a few carrots where the potato fork may have broken them off in digging. Here are some ways to use your carrots from Martha Stewart.

Cucumbers – Last of the cucumbers.

Eggplant – Learn how to use this vegetable here.

Oh, what beautiful colors of peppers.

Peppers – A variety from sweet to mild to hot! The variety of peppers this week primarily are yummy pepper, carnival blend and jungle pepper. The hot ones are marked as such and are only in a few boxes for those that have indicated that they like hot peppers.

Potatoes – Red Norland, Yukon Gold, Masquerade and blue potatoes.

Sweet Potatoes – Yum! Our favorite way to prepare them is to make sweet potato fries. Enjoy!

Winter Squash – A variety to choose from: butternut, kuri, carnival and spaghetti squash.

Tomatoes – Fourth of July, yellow and Sun Gold Hybrid cherry tomatoes this week. Let us know if you would like some for canning. They are still hanging on…maybe not after the cold temperatures projected for later this week.

Watermelon – Who doesn’t love watermelon? Enjoy!

Fresh cut arrangement – Hydrangeas

Recipe of the Week

Pumpkin (squash) Muffins

4 eggs

2 cups sugar

1- 16 oz can pumpkin or squash (I use squash I have frozen.)

1 1/2 cups applesauce

3 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon cinnamon

2 cups miniature chocolate chip

In a large mixing bowl beat eggs, sugar, pumpkin/squash and applesauce until smooth. Combine flour, baking soda, baking powder and cinnamon. Add to pumpkin mixture and mix well. Fold in miniature chocolate chips. Fill greased  or lined muffin cups 3/4 cups full. Garnish with a few miniature chocolate chips. Bake at 400 degrees Fahrenheit for 16-20 minutes until they test done. (When you press your finger on the top of the muffin and it pops back up.) Cool in pan 10 minutes before removing to cool on wire rack.