It feels like just last week when it was the last day of school. Yet, here we are with all the preparations and activities that school will be starting next week.
The kids have wrapped up the state fair where Keith showed a pig and Sam, market turkeys. This like other years was filled with 4-H learning experiences, and we are reminded of the wonderful group of mentors, supporters and friends that support our family.
With our dry weather, the pumpkins and gourds are ahead of schedule, and we have started harvesting them. So be on the look out for information of this fall joy that is sure to bring not only color to your life but smiles as well.
As we close out the closing days of summer, soak in the sun and the joys around you.
“The moments of happiness we enjoy take us by surprise. It is not that we seize them, but that they seize us.” – Ashley Montagu
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.
Dark Red Beets – Some of our shareholders like to cut these up and eat these raw in their salads. Try them raw, peeled and dip them in peanut butter. `Learn more about their nutrition here.
Cantaloupe – These ripen so quickly. Have you ever wondered what was the difference between muskmelon and cantaloupe. According to Oklahoma State University Extension, all varieties and types of muskmelon belong to the same genus and species; however, cantaloupe belongs to a different botanical variety (subgroup) than winter type muskmelons.
Cucumbers – The cucumbers are having a wacky growing cycle with our drought. They loved the rain, and we have a flush of new cucumbers. Plenty for canning. Here’s an interesting link on their nutritional value.
Kohlrabi – I simply eat these peeled and cut up like an apple with some peanut butter. Here are some recipe ideas and additional information on this vegetable from Taste of Home.
Red Kuri Squash – Red Kuri squash has a smooth and tender texture with a sweet, nutty flavor reminiscent of chestnuts. Learn more here. I cook it like I do Butternut. Cutting it in half, laying cut side down in a cake pan with about an inch of water, cover with aluminum foil and bake at 350 degrees F for one hour.
Peppers – Holy Sweet Peppers. We have many! Let us know if you need more next week for making stuffed peppers or other dishes. Here are some pepper recipe ideas from Martha Stewart or if you want to know more about freezing peppers, this is a helpful link.
Potatoes – Yukon Golds, Red Norlands and puuple potatoes are in your box this week. Watch potato harvest here on America’s Heartland.
Radishes – The last crop of radishes are in your box: French Breakfast and Cherry Belle. Cut them up and put in your stir fry or hot dishes for additional nutrition.
Spaghetti Squash – We love eating this squash in conjunction with or instead of using noodles. Learn different ways to cook this squash from the Food Network.
Summer Squash – I bet your trying to figure out how to use this squash. Here are some ideas from Pioneer Woman. Also check out the hotdish recipe below.
Super Sugar Snap Peas – Yum! Eat these raw in the pods, dip in Ranch dressing or use in stir fry. One of our favorite summer vegetables is in your boxes this week. The first crop received renewed energy from the rain, and the new crop is producing.
Sweet Corn – A big shout out to our neighbors FarGaze Farms for the delicious sweet corn in our boxes.
Tomatoes –In your boxes this week are Napa Valley cherry tomatoes, Sun Gold cherry tomatoes, 4th of July tomatoes, Better Boy and more. Watch for a flush of them for canning and freezing.
Zucchini –So many wonderful ways to use Zucchini. Try this zucchini mock apple pie square recipe.
Fresh cut arrangement – Hydrangeas
Recipe of the Week
A favorite in our house. We hope you enjoy it as well!
Lasagna Stuffed Spaghetti Squash
1 small spaghetti squash
½ cup low-fat cottage cheese
2 tablespoons parmesan cheese
⅓ cup marinara sauce
½ cup mozzarella cheese, divided
½ cup favorite vegetables (peppers, broccoli, etc.)
Preheat oven to 425 degrees F. Using a large, serrated knife, carefully cut spaghetti squash in half lengthwise. Use a spoon to scrape out and discard seeds. Place squash halves cut side down on parchment lined baking sheet. Cook squash for 35-45 minutes or until tender. Place rack in middle of oven and heat to broil.
In a medium bowl, combine cottage cheese, parmesan, ¼ cup mozzarella, marinara. Use fork to scrape and separate the squash strands. Divide filling mixture among the 2 squash halves. Top with your favorite vegetable and sprinkle with mozzarella. Broil until cheese is golden-brown. Approximately 2-3 minutes.
Source: Modified from NDSU Extension