The 4-H pinnacle of showing at the Minnesota State Fair is complete. A new opportunity of showing at the FFA livestock show at the Minnesota State Fair is upon us this coming weekend. The State Fair is the pinnacle of the summer fairs and livestock shows in Minnesota. This year our family participated in the first weekend in the 4-H livestock encampment which is the culmination of hard work over the past year.
Minnesota is one of the few states, if not the only where 4-Hers need to qualify by their placement at the county fair to show at the state fair. For the boys to show swine, they had to place in the state fair line-up for their pigs (livestock), and if they wanted to for their general projects. 4-Hers in Minnesota can bring one livestock and one general project to the state fair.
4-H Swine Show – this doesn’t show the hours they have spent working with and caring for their pigs for the past six months.
The experience at the county fair is unique to every county, and the experience at the state fair is unique to the state. Both boys exhibited a pig (swine) at the state fair. Livestock projects develop different skill sets including growing their knowledge of agriculture and developing an understanding and passion for feeding people. Thinking of others and putting people first while being compassionate caretakers for animals. Not too many people can say that they enjoy working with a nearly 300-pound animal…their pig.
4-H provides an opportunity to network and learn from others, cultivate communication and leadership skills, and provide unique situations to develop lifelong skill sets.
The 4-H Pledge
I PLEDGE my HEAD to clearer thinking,
my HEART to greater loyalty,
my HANDS to larger service,
and my HEALTH to better living,
for my family, my club, my community, my country and my world.
General Livestock Judging at the Minnesota State Fair Photo Credit: Travis Hoffman
In addition to showing their pigs, they are both on the General Livestock Judging Team. This too is part of the 4-H state fair experience and provides for personal growth in confidence and public speaking.
What is our why for participating in the state fair? It isn’t the ribbons. It is the experiences. The people that you meet, and the relationships and community that you build. Last but not least, the skills our kids learn and gain from these experiences are unique and foundational.
Our kids are worth our time and investment. The future of our communities and all areas that need leadership are worth it. Learn more at your county Extension office or search 4-H in your state.
When we are exhausted and weary from the experience, we all know it is worth it. 4-H is worth it. We encourage you to give 4-H a try whether a youth member or an adult volunteer. It’s easy to say you don’t have enough time. Your children deserve it. Our communities need it. Make the time, you won’t regret it. Learn more about 4-H 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.
Arugula – Arugula is a tangy green in the mustard family. It looks like a type of lettuce. Here are some ideas of how to use arugula from Illinois Extension.
Dark Red Beets – Some of our shareholders like to cut these up and eat these raw in their salads. I peeled off the skin before cooking them this week and that worked well. Learn more about their nutrition here.
Cucumbers
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.
Basil
Herbs – Basil and Parsley – Enjoy some fresh basil. I like to freeze mine to use later. Learn more from Martha Stewart here.
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.
Peppers – Green peppers
Potatoes – Kennebec and Purple Viking potatoes are in your box this week. Learn more here.
Onion – Learn more about storing onions from NDSU Extension.
Summer Squash
Summer Squash – Remember that you can use the summer squash in any Zucchini recipe. Also you can puree it and freeze in ice cube trays to use in spaghetti sauce and soups.
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.
Fourth of July Tomatoes
Tomatoes – The tomatoes loved the heat followed by the rain. In your boxes this week are Napa Valley cherry tomatoes, Sun Gold cherry tomatoes and 4th of July tomatoes.
Zucchini – Here are a few Zucchini recipes from Martha Stewart.
Zinnias
Fresh cut arrangement – Sunflowers, Zinnia, and Hydrangeas this week.
Recipe of the Week
Zucchini Cobbler
Zucchini Cobbler
8 cups chopped seeded peeled zucchini (about 3 pounds untrimmed)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Crust:
4 cups all-purpose flour
2 cups sugar
1-1/2 cups cold butter, cubed
1 teaspoon ground cinnamon
- Preheat oven to 375 degrees Fahrenheit. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice until zucchini is tender, 15-20 minutes. Stir in sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the heat; set aside.
- In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half the remaining crust mixture into a greased 15x10x1-in. baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
- Bake until golden and bubbly, 35-40 minutes. Cool in pan on a wire rack.
Source: Taste of Home
