farming

Countdown
by

Countdown

Although they did seem to enjoy the treasurer hunt harvesting the pumpkins and gourds. I think they were ready to be done.

Although they did seem to enjoy the treasurer hunt harvesting the pumpkins and gourds. I think they were ready to finish and move on to more important things like the worms and toads that they had found while in the garden.

We are on the final countdown of the season. Next week will be week 17 which is an additional week due to the challenging growing season. With the beautiful 1 1/10 inch of rain that we received this past week, some of the crops have been reinvigorated. The lettuces and spinach are growing amazingly, and the sugar snap peas and green beans also are producing – finally! With this said, we want to see what the next 7 days do. There may be a bonus box the first week of October.

We spent a lot of time in the garden harvesting the gourds, squash and pumpkins.

We spent a lot of time in the garden harvesting the gourds, squash and pumpkins.

Sam harvesting gourds.

Sam harvesting gourds.

A beautiful deep reddish orange - Rouge Vif d'Etampes. Unfortunately the bugs beat us to the harvest, otherwise we would have had more for everyone! Picture taken by Sam.

A beautiful deep reddish-orange – Rouge Vif d’Etampes. Unfortunately the bugs beat us to the harvest, otherwise we would have had more for everyone! Picture taken by Sam.

Warty pumpkins are one of the boys favorites. Very fun to grow! Picture taken by Sam.

Warty pumpkins are one of the boys favorites. Very fun to grow! Picture taken by Sam.

Man did these white pumpkins ever grow this year. The heaviest one weighted in at 60#. We also had a white and green blended pumpkin weight 50#.

Man did these white pumpkins ever grow this year. The heaviest one weighted in at 60#. We also had a white and green blended pumpkin weight 50#.

Garden Science

Keith enjoyed climbing up the panels to harvest everything.

Keith enjoyed climbing up the panels to harvest everything.

These are the swan gourds that grew on the fences. Funny how they grew straight (a great example of gravity) vs the ones that grew on the ground curled up. The two the boys are holding were 20" and 19".

These are the swan gourds that grew on the fences. Funny how they grew straight (a great example of gravity) vs the ones that grew on the ground curled up. The two the boys are holding were 20″ and 19″. One of them that grew on the ground weighted in at 17#.

Boxes of Produce

Reminder to return any cups or plastic containers in your box each week. Remember food safety in your kitchen when preparing, always wash your produce before eating.

Black Seeded Simpson Elite Lettuce – One of my favorite garden crops.

Red Oak Leaf Lettuce – reddish lettuce

Prizehead – is the spear like green leaf.

Beet leaves – Some young beets will be available next week.

Broccoli – This will be the last few bites of broccoli this year. Enjoy in some fresh salad this week!

Tomatoes – Fourth of July (medium size red), Yellow Girls, Romas (long, narrow), Black Krim, Big Boy and super sweet cherry tomatoes 100. Hope you are able to freeze or can for soups or chilli later this winter.

Peppers – Try some stuffed peppers this week.

Onions – A few fresh onions to put in a recipe here or there.

Green Beans – This type of green beans are Providers.

Keith used a French fry cutter to make homemade French fries this weekend. We used a variety of potatoes.

Keith used a French fry cutter to make homemade French fries this weekend. We used a variety of potatoes.

Their favorite variety to use for French fries and for mashed potatoes are the blue potatoes.

Their favorite variety to use for French fries and for mashed potatoes are the blue potatoes.

Potatoes – Kennebec potatoes – great for baking; Norland potatoes – great for mashed potatoes; Blue potatoes – we made French fries and also mashed potatoes – the boys love the blue potatoes!

Cucumbers – Varieties include Fancipak and Straight Eights. Last of the cucumbers this week. If only we had received this beautiful rain a few weeks earlier, this crop harvest would have been extended.

Carnival Squash – This is a decorative, fun looking squash with a nutty flavor. It is a hybrid of Sweet Dumpling and an Acorn squash and has a shelf-life of up to three to four months. More information here. I make it like I do Butternut Squash – see recipe below.

Herbs – Cilantro, golden oregano, red basil and thyme. Don’t forget to wash and freeze these in ice-cube trays – great for soups later this winter.

Fresh cut arrangement

  • Ornamental corn – Steve has already put a loop in the string. Simply hang it on a hook or nail. There is some additional left if you would like them for decoration. Check the extras next week.
  • Gourds – Great for arrangements or fun fall painting projects with the kids.
  • Pumpkins – Enjoy the variety!
  • Swan Gourds – Here is the information to make them into bird houses later this winter.

  • Ornamental corn - this was the best harvest year for this. What a variety and some beautiful ears of corn. Enjoy your bunches and notice there is already a looped tied on the back so you just need to hang them up.

    Ornamental corn – this was the best harvest year for this crop. What a variety and some beautiful ears of corn. Enjoy your bunches and notice there is already a looped tied on the back so you just need to hang them up.

Recipe of the Week

Butternut Squash/Carnival Squash

Our family loves this recipe, and the boys eat it like crazy. I also use the prepared squash in place of pumpkin in many recipes. Butternut squash was in your boxes last week and this recipe also works well on the Carnival Squash in your boxes this week.

The boys were beyond excited that we were making and freezing squash. They both do a great job with the hand mixer for this recipe.

The boys were beyond excited that we were making and freezing squash. They both do a great job with the hand mixer for this recipe.

*Cut squash in 1/2 add enough water to cover pan (about 1/2 inch up on the side of the pan). Bake at 375 degrees for about 1 hour.

*Take out of oven. Scoop out seeds. The seeds can be kept and roasted.

*Using a large knife cut off skin and place in another bowl.

Add:

1 stick of butter

3/4 cup brown sugar

Using a mixer, blend together until smooth. Serve.

Sam couldn't wait to eat the squash. In fact he ate two bowls as soon as he was finished mixing it up. We used ice cream scoops to fill the muffin tins as we prepared them for freezing.

Sam couldn’t wait to eat the squash. In fact he ate two bowls as soon as he was finished mixing it up. We used ice cream scoops to fill the muffin tins as we prepared them for freezing.

To save the extra, place in a cupcake tin and freeze. Place frozen portions in storage containers to be stored in your freezer. Enjoy!

I make the squash and freeze in muffin tins. Once frozen, I store them in a container or Ziploc bag. And simply thaw out a few when I need them for a meal. Works great!

I make the squash and freeze in muffin tins. Once frozen, I remove them from the tin and store them in a container or Ziploc bag. Simply thaw out a few when you need them for a meal. This works great!

Final Stretch
by

Final Stretch

We hope you enjoyed your family's pumpkins this week. Next week we will have more fall decorations.

We hope you enjoyed your family’s pumpkins this week. Next week, we will have more fall decorations.

Today, as I flew into Washington, D.C. my prayers were often as I thought of all those who died on this day 12 years ago. My spirit was lifted as we flew into D.C., and I saw huge USA flags draping down on several large buildings. I was reminded, while our country continues to go through many challenges…the constant is our blessings of our Freedoms.

God Bless America and God Bless all who have fought and died to protect them and God bless their families. Our gratitude seems so small compared to their sacrifices. We salute all of you.

We are on our final stretch for the 2013 CSA year. We hope you are enjoying your boxes!

The weather is proving challenging as we are seeing the cucumbers, green beans and sugar snap peas struggle to produce something if anything.

This week, as I mentioned I am in Washington, D.C., and I ran into a farmer from Texas. I asked him how the growing season was going. He was almost brought to tears as he answered me with, “I just spoke to my wife, and we received an inch last night. This is the first rain we have had since May. We are supposed average 48 inches of rain per year. We are simply drying up.”

This conversation serves as a good reminder. We are truly blessed with the harvest we have been receiving. Please let us know if you have any questions about the weather and how it is affecting the crops, or If you want to see how the drought has been stressing the plants out in the garden. We would be happy to show you.

Understanding how your food is grown and how Mother Nature determines the outcomes that are out of our control, really does provide an amazing insight and appreciation for our food.

“Tell me and I forget. Show me and I remember. Involve me and I understand.” – Chinese Proverb

Science in the Garden

The first science project that we concluded this weekend was harvesting the large zucchini that the boys wanted to grow. This one topped out at 18 1/2 inches.

We harvested the giant zucchini that the boys wanted to grow. This one topped out at 18 1/2 inches.

I also wanted to tell you more of the story behind your personalized pumpkins. This project started in August when we all went into the garden and randomly selected pumpkins for each of your families. We are never quite sure how large they will get in the end and if they will be healthy pumpkins when harvested.

I also wanted to tell you more of the story behind your personalized pumpkins. This project started in August when we all went into the garden and randomly selected pumpkins for each of your families. We are never quite sure how large they will get in the end, and if they will be healthy pumpkins when harvested.

Steve uses some wood carving tools hand tooled by his great-grandpa to accomplish this special task.

Steve uses some wood carving tools hand tooled by his great-grandpa to accomplish this special task. This was not an easy task on a hot and humid weekend day.

After Steve is done etching the name out, this is what a completed pumpkin looks like. Then we simply wait until they are ready to be harvested.

After Steve is done etching the name out, this is what a completed pumpkin looks like. Then we simply wait until they are ready to be harvested.

Boxes of Produce

Reminder to return any cups or plastic containers in your box each week. Remember food safety in your kitchen when preparing, always wash your produce before eating.

Black Seeded Simpson Elite Lettuce – One of my favorite garden crops.

Red Oak Leaf Lettuce – reddish lettuce

Prizehead – is the spear like green leaf.

Beet leaves – Some fun facts about beets.

Picking tomatoes can get a bit tiring and lead to crazy boys.

Picking tomatoes can get a bit tiring and lead to crazy boys.

Tomatoes – Fourth of July (medium size red), Yellow Girls, Romas (long, narrow), Black Krim, Big Boy and super sweet cherry tomatoes 100 . Watch how to can tomatoes from Ball canning (video) and from Colorado Extension and the University of Minnesota Extension.

There are plenty of peppers this week. I preserve them for the winter by cutting them up and freezing them.

There are plenty of peppers this week. I preserve them for the winter by cutting them up and freezing them.

Peppers – Red Beauty, Golden Summer, Orange Blaze and California Wonder peppers. Wondering about freezing your peppers for later? University of Nebraska has information.

Onions – A few fresh onions to put in a recipe here or there.

Green Beans – This type of green beans are Providers. The green beans and sugar snap peas have really ben

Potatoes – Kennebec potatoes – great for baking and Norland potatoes – great for mashed potatoes.

Cucumbers – Varieties include Fancipak and Straight Eights . The heat gotten the best of this crop. This may be the last of the cucumbers.

Sweet Corn – Thank you to our neighbors FarGaze Farms – the Peterson families for this delicious vegetable!

Butternut Squash – Our family loves this vegetable! Here is how we prepare our squash.

Herbs – Cilantro and parsley

Fresh cut arrangement – Sedum, Hosta leaves and Hydrangeas – Enjoy!

Recipe of the Week

Homemade French Fries

I think I will also try this method this Fall as well.

We cut up both a Norland and a Kennebec potato into 1/4 - 1/2 inch thick slices.

We cut up both a Norland and a Kennebec potato into 1/4 – 1/2 inch thick slices.

Then placed them in the deep fat fryer for a few minutes and removed when golden brown. I was quite excited when Sam said he wanted to eat these French fries not the store bought.

Then placed them in the deep fat fryer for a few minutes and removed when golden brown. I was quite excited when Sam said he wanted to eat these French fries not the store bought. I would say this was a success, but I also recognize that Sam loves potatoes as much as I do:)

Obstacles and Opportunities
by

Obstacles and Opportunities

New chicken coop built this summer.

New chicken coop built this summer.

As I was putting the boys to bed tonight, I asked them what we should say in tonight’s blog post. They said, “tell them about our chickens.” I think they wanted me to communicate that we are now up to four eggs per day. We expect to be having eight laying anytime in the near future. Who knows what the future brings for this project. We are just happy to have this as a great learning experience for everyone. We completed the rebuilding project earlier in August. The first chicken coop that we built last year, burned down right before Thanksgiving. While a painful learning experience. It has been an amazing journey. Thank you to all who have helped us with this project!

There are a lot of surprises unveiling themselves in the garden as we move enter September.

There are a lot of surprises unveiling themselves in the garden as we move into September. Plenty of fantastic fall colors unveiling themselves. I am not sure if I am ready for fall, but I love the pumpkins and amazing colors that fall brings us.

Garden Science

As we dig our potatoes we ponder and have ungoing discussions regarding the infestation of potato bugs that killed the plants to early cutting our potato yield.

As we dig our potatoes, we ponder the best way to handle  the infestation of potato bugs that killed the plants to early cutting our potato yield.

As some of you may recall, we discussed our potato bug issue last year. So as we moved into this year’s growing season, we all decided to plant beneficial plants which would bring in beneficial insects such as lady bugs which would hopefully eat the potato bug larvae. We planted marigolds and dill.

The jury is still out on whether or not beneficial plants can generate good insects or enough good insects to help control the infestation. I believe that the dill and the marigolds had delayed growth due to our wet spring, and therefore were not mature enough at the potato bug larvae stage to bring in beneficial insects to eat the larvae. Both dill and marigolds will re-seed themselves therefore germinating earlier next year. We hope that this will bring in beneficial insects earlier on in the growing season and be present at the potato bug larvae stage to eat these bad larvae. In addition, we are investigating organic insecticides and conventional insecticides to investigate best options for us in the future. We will keep you posted on our decisions.

It is absolutely frustrating to see a beautiful crop eaten away by these insects. In addition, they have moved over to the tomatoes and continue to live in the garden even after they have eaten all of the leaves off of the potatoes. We are fortunate that we still have a potato crop to harvest. It would be a beautiful crop if the potato bugs had not eaten the leaves, which killed the plants and stopped the potato plants growth several weeks early. Interesting as well is that the blue potatoes and the masquerade potatoes were the last potatoes that they were interested in eating. I believe that in the creation/development of this variety there must have been something that also deterred potato bugs from eating the leaves. I see this as a bonus. Plus, I only wish we would have planted more of the masquerade potato as they were delicious!

The types of decisions I mentioned above are decisions that farmers regularly have to make regarding their crops. Insects, weeds, plant diseases and weather can devastate a crop. Making the decisions that best fit your customers and your family take research, resources, experts and faith that you have done due diligence to provide healthy, delicious and safe food for your customers, your children and your family. While these types of challenges are obstacles to reaching our goals they are a great opportunity for us to learn more and grow more knowledgeable in the process.

Boxes of Produce 

Wondering how to store and preserve some of your vegetables. Check out my post from last year.

Please remember to return any cups or plastic containers in your box each week. Remember food safety in your kitchen when preparing, always wash your produce before eating.

Yes, I know ... it must be a rough day harvesting in the garden if we are wearing a dirt bike helmet. Can you tell Keith is excited to wear this in the soap box derby car race.

Yes, I know … it must be a rough day harvesting in the garden if we are wearing a dirt bike helmet. Can you tell Keith is excited to wear this in the soap box derby car race.

Black Seeded Simpson Elite Lettuce – One of my favorite garden crops.

Red Oak Leaf Lettuce – reddish lettuce

Prizehead – is the spear like green leaf.

Beet leaves and Beets – Some fun facts about beets.

Broccoli

Tomatoes – Fourth of July (medium size red), Yellow Girls, Romas (long, narrow), Big Boy and super sweet cherry tomatoes 100 . Looking for ways to use your tomatoes, check out this America’s Heartland for some ideas.

Peppers – Red Beauty, Golden Summer, Orange Blaze and California Wonder peppers.

Onions – A few fresh onions to put in a recipe here or there.

Green Beans – This type of green beans are Providers.

Potatoes – Kennebec potatoes – great for baking and Norland potatoes – great for mashed potatoes. Check out the potato harvest in Colorado. Searching for more ideas for your potatoes. Here’s the link to a variety of Martha Stewart’s potato recipes.

Cucumbers – Varieties include Fancipak and Straight Eights . The heat seemed to get the best of this crop the last few weeks. Time will only tell if it will come out of it. Here are some fun facts about cucumbers.

Sweet Corn – Thank you to our neighbors FarGaze Farms – the Peterson families for this delicious vegetable! Check out last year’s post to see how we freeze sweet corn. Also, see America’s Heartland to learn more about how sweet corn is raised.

Vermicelli (spaghetti) squash – Our family enjoys this eaten just like spaghetti with our favorite homemade spaghetti sauce, some hamburger and topped with some parmesan cheese. Last year, we prepared our squash by boiling it. See how to prepare it here as well as additional recipes from Martha Stewart.

Herbs – Basil, cilantro and thyme

Fresh cut arrangement – A variety of sunflowers, Rudbeckia, Hosta leaves and Hydrangeas for you.

Zucchini Tomato Salsa Recipe

Looking for something delicious to try for the Vikings season opener. Give this a try. Serve it over a burger, chips, baked potato or sour cream.

•1 cup seeded chopped tomatoes

•1/2 cup diced zucchini

•1/2 cup chopped sweet red pepper

•1 small onion, diced

•1 tablespoon brown sugar

•2 teaspoons lime juice

•2 teaspoons cider vinegar

•1 teaspoon chopped seeded jalapeno pepper

•1 garlic clove, minced

•1/2 teaspoon ground cumin

•1/8 teaspoon salt

•1/8 teaspoon pepper

•Tortilla chips

Directions

•In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips. Yield: 2 cups.

Note: Wear disposable gloves when cutting hot peppers; the oils can burn the skin. Avoid touching your face.

Source: tasteofhome.org

Science or Miracle
by

Science or Miracle

More garden treasurers are starting to appear. The pumpkin Grandma Norma is holding came off a bit early, but it was ready. Always a great surprise to see what is found in the sea of vines.

More garden treasurers are starting to appear. The pumpkin Grandma Norma is holding came off a bit early, but it was ready. Always a great surprise to see what is found in the sea of vines.

Each week presents different situations. This week was the extreme heat which has put a lot of stress on the plants. We need rain! Because of the heat, we had to be observant of the temperatures throughout the day to consider the best time of day to harvest. We did some harvesting on Sunday because tomatoes and cucumbers were ready to be harvested, and it was truly amazing how hot they were coming out of the field. So you would have laughed to see us out late at night and early morning with head lamps on harvesting! But the vegetables were definitely cooler during those times of the day.

One of my favorite parts about the CSA is packing the boxes. Why do I love packing the boxes? Because I love doing things for others, and because I love to see what is growing, how it is growing and what is doing well in the garden.

I believe that all farmers no matter how many acres they farm, love to see their plants growing and look on with amazement to see the science and the miracles at work in their fields. It is so interesting to watch how the different varieties of crops perform in different growing conditions. Absolutely fascinating!

We were given some good advice when we started this adventure, “Select and use good seed.” Plant scientist study and observe how different seeds grow and select and use the seeds that perform the best in a variety of growing conditions, yield well and taste delicious. Understanding and knowing how the plants will grow their best is the science.

Understanding that the end result is out of your control, because it relies on the weather that God provides us is the miracle that we rely on. It is truly amazing that with all of the farmers that I work with…their strong faith in God is truly a common trait. Consider this year’s growing season and last year’s drought, that might help you to understand why they have such a strong faith.

Believing in what is yet to come and knowing that the end result was worth it … seems to be a commonality between farming and faith.

Garden Science

The heat and wind are taking a toll on the plants. They are droopy and shriveling up. Although we have irrigation and do some additional watering, nothing provides plant relief quite like Mother Nature.

The heat and wind are taking a toll on the plants. They are droopy and shriveling up. Although we have irrigation and do some additional watering, nothing provides plant relief quite like Mother Nature. Pray for some relief.

Boxes of Produce

Please remember to return any cups or plastic containers in your box each week. Remember food safety in your kitchen when preparing, always wash your produce before eating.

Black Seeded Simpson Elite Lettuce – One of my favorite garden crops.

Red Oak Leaf Lettuce – reddish lettuce

Prizehead – is the spear like green leaf.

Beet leaves

Broccoli

Tomatoes – Fourth of July (medium size red), Yellow Girls, Romas (long, narrow), Black Krim (smaller, blackish/red tint) and cherry tomatoes.

Peppers – Green and Yellow

Onions – A few fresh onions to put in a recipe here or there.

Sam found the peas are ready.

Sam found the peas are starting to show pods.

Green Beans – This type of green beans are Providers.

Sam is displaying the cherry tomatoes, potatoes and a kohlrabi that was ready.

Sam is displaying the cherry tomatoes, potatoes and a kohlrabi that was ready.

Kohlrabi

Potatoes – Kennebec potatoes – great for baking. The potato bugs got the best of the plants so the full maturity size was not achieved. So please enjoy the baby potatoes as well. They have their own wonderful qualities.

Cucumbers – Varieties include Fancipak, Straight Eights and Japanese. Let us know if you are interested in any for pickling.

Summer Squash Medley and Zucchini – If your kids want to measure a zucchini/summer squash and watch it grow for a week, let me know.

Sweet Corn – Thank you to our neighbors FarGaze Farms – the Peterson families for this delicious vegetable!

Herbs – Basil, Golden Oregano, parsley and lemon thyme

Fresh cut arrangement – A variety of sunflowers for you.

Recipe of the Week

Vegetable and Beef Kabobs

Cut vegetables and meat into small pieces and thread alternately unto skewers. We used about cherry tomatoes, onions, peppers, summer squash and beef.

Cut vegetables and meat into small pieces and thread alternately unto skewers. We used about cherry tomatoes, onions, peppers, summer squash and beef.

In a small bowl, mash garlic with salt to form a paste: 1 garlic clove, peeled, 1 teaspoon salt. Next stir in 1/3 cup olive oil, 3 tablespoons lemon juice, 1 teaspoon Italian seasoning and 1/4 teaspoon pepper.

In a small bowl, mash garlic with salt to form a paste: 1 garlic clove, peeled, 1 teaspoon salt. Next stir in 1/3 cup olive oil, 3 tablespoons lemon juice, 1 teaspoon Italian seasoning and 1/4 teaspoon pepper.

In a small bowl, mash garlic with salt to form a paste: 1 garlic clove, peeled, 1 teaspoon salt. Next stir in 1/3 cup olive oil, 3 tablespoons lemon juice, 1 teaspoon Italian seasoning and 1/4 teaspoon pepper. Pour garlic mixture over kabobs; let stand for 15 minutes.

In a small bowl, mash garlic with salt to form a paste: 1 garlic clove, peeled, 1 teaspoon salt. Next stir in 1/3 cup olive oil, 3 tablespoons lemon juice, 1 teaspoon Italian seasoning and 1/4 teaspoon pepper.
Pour garlic mixture over kabobs; let stand for 15 minutes.

Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently.

Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently.

Carefully unwrap foil and serve.

Carefully unwrap foil and serve.

Vegetable and Beef Kabobs

1 garlic clove, peeled

•1 teaspoon salt

•1/3 cup olive oil

•3 tablespoons lemon juice

•1 teaspoon Italian seasoning

•1/4 teaspoon pepper

•8 medium fresh mushrooms

•2 small zucchini, cut into 1/2-inch slices

•2 small onions, cut into six wedges

•8 cherry tomatoes

Directions

•In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper.

•Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes.

•Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently. Uncover and serve.

Source: tasteofhome.com

The boys each tried the kabobs. Some of the vegetables they liked and some they didn't. But they both tried new vegetables that they hadn't tried before. I call that an achievement.

The boys each tried the kabobs. Some of the vegetables they liked and some they didn’t. But they both tried new vegetables that they hadn’t tried before. I call that an achievement.

Lessons Learned
by

Lessons Learned

Lots of insects, worms and plants to discover in the garden.

Life is continual educational process. So many life lessons are learned during a growing season. Here is a look at this year’s top three.

1. If God brings you to it, He will bring you through it. Last year, was our first year with this project, we had an extremely early spring, hail and record breaking rain 11 1/2 inches in two days which flooded 1/2 the garden.

This year, presented different challenges late cold spring and a terrible infestation of potato bugs. Each challenge provides an opportunity to grow and learn. Although we may not always understand the lesson at that time, at some point in our life we will. And we are most definitely stronger and wiser because of it.

2. Working together to get the job done, makes it go faster, more enjoyable and fun. Not only is it more fun but some of these tasks while peaceful and not that stressful can just seem to last longer then you would like. But with a bit of crazy, family fun, mixed in with a delicious snack the result can be good memories that will last a lifetime.

Here is an example of keeping it fun. Really did a little bit of mud ever hurt anyone. I don't think I will ever forget, "Look mom, mud angels!"

Here is an example of keeping it fun. Really did a little bit of mud ever hurt anyone. I don’t think I will ever forget, “Look mom, mud angels!”

3. Hands on Learning provides Common Sense. It has been amazing to watch our kids learn by doing. Agriculture is full of these opportunities. Our CSA project is definitely an example of this. I think these two quotes sum up the experience:

“Don’t tell them how to do it, show them how to do it and don’t say a word. If you tell them, they’ll watch your lips move. If you show them, they’ll want to do it themselves.” –Maria Montessori

“Tell me and I forget. Show me and I remember. Involve me and I understand.” –Chinese Proverb

Let us know how we can involve you in this journey. We love the opportunity to help your families feel part of this growing season, these educational lessons and hands on learning.

Garden Experiment

As I mentioned in an earlier post, we have a variety of trellis options in the garden. This heavy pumpkin must have one very strong vine and stem to be hanging on the upright hog panels.

As I mentioned in an earlier post, we have a variety of trellis options in the garden. This heavy pumpkin must have one very strong vine and stem to be hanging on the upright hog panels.

The vines are all reaching for the sun. A pretty amazing site.

The vines are all reaching for the sun. A pretty amazing site. Pretty cool science experiment to watch how the plant desires and needs the sunlight for photosynthesis to produce the crop.

Boxes of Produce

Just some of the harvest for you.

Just some of the harvest for you.

Please remember to return any cups or plastic containers in your box each week. Remember food safety in your kitchen when preparing, always wash your prodcue before eating.

Black Seeded Simpson Elite Lettuce – One of my favorite garden crops.

Red Oak Leaf Lettuce – reddish lettuce

Prizehead – is the spear like green leaf.

Broccoli

Tomatoes – Yellow Girls, Romas and cherry tomatoes.

Peppers – Learn how Chile peppers are grown on farms in Arizona.

Onions – A few fresh onions to put in a recipe here or there.

Sam looking for green beans. A newer planting is flowering and has produced a few green beans this week. More to come next week. The new set of peas have also began flowering so peas will soon follow.

Sam looking for green beans. A newer planting is flowering and has produced a few green beans this week. More to come next week. The new set of peas have also began flowering so peas will soon follow.

Green Beans – This type of green beans are Providers.

Potatoes – A few fresh Masqurade and Yukon Gold potatoes for you. The potato bugs got the best of the plants so the full maturity size was not achieved. So please enjoy the baby potatoes as well. They have their own wonderful qualities.

Nothing like eating the cucumber in the garden!

Nothing like eating the cucumber in the garden!

Cucumbers – Varieties include Fancipak, Straight Eights and Japanese. Let us know if you are interested in any for pickling.

Summer Squash Medley and Zucchini – If your kids want to measure a zucchini/summer squash and watch it grow for a week, let me know.

Sweet Corn – Thank you to our neighbors FarGaze Farms – the Peterson families for this delicious vegetable!

Vermicilli (spaghetti) squash – Our family enjoys this eaten just like spaghetti with our favorite homemade spaghetti sauce, some hamburger and topped with some parmesan cheese. Last year, we prepared our squash by boiling it. See how to prepare it here as well as additional recipes from Martha Stewart.

Basil - a wonderful herb for so many dishes. I love to use it when I am grilling meat, making tomato sauce, you name it.

Basil – a wonderful herb for so many dishes. I love to use it when I am grilling meat, making tomato sauce, you name it.

Herbs – Basil, Red Rubin Basil, parsley, pepperming and lemon thyme (bags are labeled with the first initial).

Fresh cut arrangement – A variety went out in your boxes as I had enough variety but not enough of one type for each of you. So the varieties included: Sunflowers or Zinnias.

Sam with the sunflowers he picked.

Sam with the sunflowers he picked.

I love watching kids pick flowers. The selection is random, and the beauty is in the eye of the beholder.

I love watching kids pick flowers. The selection is random, and the beauty is in the eye of the beholder.

Keith with sweet peas. While they are quite pretty, they only last a few short days in the house.

Keith with sweet peas. While they are quite pretty, they only last a few short days in the house.

Recipe of the Week

Chocolate Zucchini Blueberry Bread

Mix together: •2 cups sugar,1 cup applesauce 3 eggs, and3 teaspoons vanilla extract

Mix together: •2 cups sugar,1 cup applesauce 3 eggs, and3 teaspoons vanilla extract until well blended.

Mix together in a separate bowl: •2-1/2 cups all-purpose flour,1/2 cup baking cocoa, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon baking, der

Mix together in a separate bowl: •2-1/2 cups all-purpose flour,1/2 cup baking cocoa, 1 teaspoon salt,
1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon baking and a 1/4 teaspoon baking powder. Gradually beat into sugar mixture until well blended.

Stir in zucchini and blueberries. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. •Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Stir in zucchini and blueberries. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.
•Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

The muffin contains two fruits and a vegetable, and they eat them right up!

The muffin contains two fruits and a vegetable, and they eat them right up!

Chocolate Zucchini Blueberry Bread

•2 cups sugar

•1 cup canola oil

•3 eggs

•3 teaspoons vanilla extract

•2-1/2 cups all-purpose flour

•1/2 cup baking cocoa

•1 teaspoon salt

•1 teaspoon baking soda

•1 teaspoon ground cinnamon

•1/4 teaspoon baking powder

•2 cups shredded peeled zucchini

1 cup of blueberries

Directions

•In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.

•Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Source: Recipe modified from Tasteofhome.com

TEAM – Together Everyone Achieves More
by

TEAM – Together Everyone Achieves More

The boys being the cucumber combine. Great Teamwork!

The boys working as a team to act as the “cucumber combine.” Great Teamwork! They even were thankful for this in their prayers!

TEAM – Together Everyone Achieves More – there is no I in TEAM.

Over and over throughout my life, I have been reminded of this. For me, this was ingrained in my head and my every being. This  began on the farm as we worked with our animals, bailing straw, rock picking, bean walking…you name it. Then I heard it again in sports, band, FFA, student council etc.

It was funny and very satisfying to hear Steve tell me that while he and the boys were harvesting that he heard our boys also say, “Let’s do TEAMwork.”

Sometimes in our busy lives, we can forget this very common but underlying important common sense message. TEAM – Together Everyone Achieves More. A strong TEAM will provide you with a safe place to belong, will push you to excel beyond what you ever thought possible, will force you to work harder than you thought you could and will provide camaraderie that lasts a lifetime.

So why is it important to us to provide our children with farm experience?  Because of TEAM. I hope in the end of this journey that we have all excelled to be more than what we thought possible, that we are better people and a stronger family because of it and that we have left a positive footprint on the lives we had the opportunity to be part of.

Watermelons and muskmelons are growing.

Watermelon and muskmelon are growing.

We are finding gourds, pumpkins and squashes growing like crazy! Allowing for daily treasurer hunts!

We are finding gourds, pumpkins and squashes growing like crazy! Allowing for daily treasurer hunts!

Garden Experiment

Interplanting a variety of crops to maximize space was one of our experiments. The jury is still out on what we thought of interplanting onions between the tomatoes. At least this year's onion crop is an improvement upon last year.

Interplanting a variety of crops to maximize space was one of our experiments. The jury is still out on what we thought of interplanting rows of onions between the rows of tomatoes. At least this year’s onion crop is an improvement upon last year.

Boxes of Produce

Please remember to return any cups or plastic containers in your box each week. Remember food safety in your kitchen when preparing, always wash your prodcue before eating.

Black Seeded Simpson Elite Lettuce – One of my favorite garden crops.

Red Oak Leaf Lettuce – reddish lettuce

Prizehead – is the spear like green leaf.

Broccoli

Red cabbage this week. Enjoy!

Red cabbage this week. Enjoy!

Red Cabbage – check out Martha Stewarts recipes for red cabbage.

Tomatoes – Yellow Girls, Romas and cherry tomatoes.

I spy with my little eye...green peppers.

I spy with my little eye…green peppers.

Peppers – Learn how Chile peppers are grown on farms in Arizona.

Onions – A few fresh onions to put in a recipe here or there.

Green Beans – This type of green beans are Providers.

Potatoes – A few fresh Norland red potatoes for you.

Cucumbers – Varieties include Fancipak, Straight Eights and Japanese. Let us know if you are interested in any for pickling.

Sam thought that perhaps the zucchini could be used for a "unihorn."

Sam thought that perhaps the zucchini could be used for a “unihorn.”

Summer Squash Medley and Zucchini – If your kids want to measure a zucchini/summer squash and watch it grow for a week, let me know.

Red Rubin Basil - give it a try. It adds some wonderful color to your dishes.

Red Rubin Basil – give it a try. It adds some wonderful color and flavor to your dishes.

Herbs – Basil, Red Rubin Basil, parsley, pepperming and lemon thyme (bags are labeled with the first initial). Click here to hear Martha Stewart discuss herbs. Ideas for fresh peppermint here.

Fresh cut arrangement – A variety went out in your boxes as I had enough variety but not enough of one type for each of you. So the varieties included: Sunflowers or Zinnias.

Recipe of the Week

Garden Omelet

Sautee garden vegetables in butter. I used red and yellow onion, green peppers, yellow girl tomato and zucchini. Once the vegetables are softened set aside.

Saute’ garden vegetables in butter. I used red and yellow onion, green peppers, yellow girl tomato and zucchini. Once the vegetables are softened set aside.

Mix together with a fork 3 eggs, 1 Tablespoon water, 1/4 teaspoon salt and a dash of pepper and add a few herbs that have been washed and torn into smaller pieces. I used basil, Red Rubin Basil and Golden Oregano.

Mix together with a fork 3 eggs, 1 Tablespoon water, 1/4 teaspoon salt and a dash of pepper and add a few herbs that have been washed and torn into smaller pieces. I used basil, Red Rubin Basil and Golden Oregano.

Garden Omelet

With a fork, beat:

3 eggs

1 Tablespoon water

1/4 teaspoon salt

Dash of Pepper

Add herbs of your choice that have been washed and torn into smaller pieces.

Heat skillet. Butter pan with butter. Place egg mixture in skillet and cook slowly. Run spatula around edge, lifting to allow uncooked portion to flow underneath. Place choice of filling inside. I included sautéed vegetables, a couple of our favorite cheeses (mozzarella and sharp cheddar. Turn off heat. Place pan cover over the mixture for about a minute allowing cheese to melt. Fold sides over as you flip it onto a plate. Garnish with parsley and cheese.

Garnish completed omelet with cheese and omelet. I learned in 4-H foods project that a garnished food will always taste better to the person consuming it simply because of the way it is presented.

Garnish completed omelet with cheese and herbs. I learned in 4-H foods project that a garnished dish will always taste better to the person consuming it, simply because of the way it is presented.

Treasurer Hunt
by

Treasurer Hunt

Treasurer hunts include vegetables and insects Remember, you need something to put your treasurers in. We need to bring something to put dragon flies and butterflies in:)

Treasurer hunts include vegetables and insects Remember, you need something to put your treasurers in. We need to bring something to put dragon flies and butterflies in:)

“Mom, do you know why I like coming out to the garden every night. It’s because it is like a treasurer hunt. You never know what you are going to find.” – Keith

That was music to my ears.  I love agriculture, because to me I learn something new every day, and there are always treasurers and always pleasant surprises. So when I hear my kids say this as well, I know we are going down the right path of learning and exploring and helping them to share the story of agriculture with others. They to have so much to learn and so much to share about their treasurer hunt with others.

We are finding so many variety of pumpkins growing on our garden treasurer hunts . It is really cool.

We are finding so many variety of pumpkins growing on our garden treasurer hunts . It is really cool.

These are the same pumpkins that Keith is pictured in above, taken on Saturday. This is taken on Thursday. Look how much it has grown. We had to cut the wires so the pumpkins didn't grow into the fence.

These are the same pumpkins that Keith is pictured in above, taken on Saturday. This is taken on Thursday. Look how much it has grown. We had to cut the wires so the pumpkins didn’t grow into the fence.

When we are scouting the garden, we are finding pumpkins, melons, cucumbers etc. growing and changing. It is absolutely so much fun!Like in life, not everything in agriculture is fun, some of it can be frustrating…We also find potato bugs, squash beetles and more. The treasurer in these challenges is what we learn about them, from them and how we deal from them.

Another treasurer is when we find foods that we like which we have grown. Like many of your families, not all of us like everything grown in the garden. But the rule is that every one of us must try the food and/or the new recipe.

Last week's zucchini brownies were a hit. Definitely a recipe worth making again!

Last week’s zucchini brownies were a hit. Definitely a recipe worth making again!

So when  Sam said, “Mom, I love zucchini!” I was so surprised but yet so excited that I had found a way that these boys love this vegetable. Okay, I know it was zucchini brownies and chocolate zucchini muffins, but it is a step in the right direction!

One of our goals is to help you also achieve some of this with your families. That is why we ask the boys to share what is “growing on” in the garden with your children and to provide your kids with a weekly treasurer hunt. Hopefully, if they see how their food is grown and where it comes from, they will feel more connected to it and curious about trying it.

Garden Experiments

Did you know that field corn is different then sweet corn. We also have three other varieties of corn growing in our garden: ornamental corn, popcorn and broom corn.

Did you know that field corn is different from sweet corn. We also have three other varieties of corn growing in our garden: ornamental corn, popcorn and broom corn.

Keith and Sam both wanted their Dad to lift them up to see how tall or neighbors corn was. As you can see, it is quite tall. This height helps to generate additional photosynthesis to help the plant produce a good crop. Did you know that field corn can grow between 8-12 feet high and an average ear of corn will have 800 kernels.

Keith and Sam both wanted their Dad to lift them up to see how tall or neighbors corn was. As you can see, it is quite tall. This height helps to generate additional photosynthesis to help the plant produce a good crop. Did you know that field corn can grow between 8-12 feet high and an average ear of corn will have 800 kernels.

Boxes of Produce

Love this photo that Keith took with some of the vegetables.

Love this photo that Keith took with some of the vegetables.

Please remember to return any cups or plastic containers in your box each week. Remember food safety in your kitchen when preparing, always wash your before eating.

Black Seeded Simpson Elite Lettuce – One of my favorite garden crops. These crops have taken a hit with the lack of rain.

Red Oak Leaf Lettuce

Prizehead – is the spear like green leaf.

The tomatoes are starting to ripen. Yummy!

The tomatoes are starting to ripen. Yummy!

Tomatoes – Yellow Girls, Romas and cherry tomatoes.

Broccoli – A new addition to your boxes this year. Let us know what you think of this variety of broccoli.

Keith picking onions. The boys have tried raw onions. Good thing they enjoy harvesting them more then they like to eat them!

Keith picking onions. The boys have tried raw onions. Good thing they enjoy harvesting them more than they like to eat them!

Onions – A few fresh onions to put in a recipe here or there.

Green Beans – These type of green beans are Providers.

When we were digging potatoes, Sam is still all about finding the worms! He finds that the worms and the potatoes are both treasurers.

When we were digging potatoes, Sam is still all about finding the worms! He finds that the worms and the potatoes are both treasurers.

Potatoes – a few fresh Norland red potatoes for you. Learn about potato harvest in Colorado.

Look what the boys found in the garden, just a few cucumbers.

Look what the boys found in the garden, just a few cucumbers.

Cucumbers – The harvest is beginning. Varities include Fancipak, Straight Eights and Japanese. Let us know if you are interested in any for pickling.

Summer Squash Medley and Zucchini – If your kids want to measure a zucchini/summer squash and watch it grow for a week, let me know. It really is amazing how fast they grow. See recipe below.

Dill...photo by Keith

Dill…photo by Keith

Herbs – Golden Oregano, Red Rubin Basil, dill and lemon thyme (bags are labeled with the first initial).

Fresh cut arrangement – A variety went out in your boxes as I had enough variety but not enough of one type for each of you. So the varieties included: Sunflowers or Zinnias with Hosta leaves.

Recipe of the Week

Chocolate Zucchini Chocolate Chip Muffins - a winner in this household.

Chocolate Zucchini Chocolate Chip Muffins – a winner in this household.

Chocolate Zucchini Chocolate Chip Muffins

•3 cups all-purpose flour

•1 1/2 cup sugar

•2 teaspoon baking soda

•2 teaspoon ground cinnamon

1/3 cup cocoa

•1 teaspoon salt

•2 eggs, lightly beaten

•1 cup applesauce

•1/2 cup milk

•2 tablespoons lemon juice

•2 teaspoons vanilla extract

•2 cups shredded zucchini

•1/2 cup miniature semisweet chocolate chips

•1/2 cup chopped walnuts Directions

In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Garnish with a few miniature chocolate chips. Bake at 350° for 20-25 minutes or until muffins test done. Yield: about 2 dozen. Recipe modified from Tasteofhome.com.

Happy boys in the morning is always a great thing!

Happy boys in the morning is always a great thing!

Surprises Within
by

Surprises Within

Every evening and on the weekend mornings, we are excited to get out to the garden to see what garden surprises we will find. It sometimes feels like Christmas, and the boys have even equated it to an Easter egg hunt. It is simply a lot of fun. But these are surprises I anticipate that I am hoping we will find, and I would say that I even expect to find.

In life, I think the surprises that we don’t anticipate but rather you allow yourself to be surprised by are the ones that are the most wonderful. This week, I believe we were blessed to experience one of these surprises. I was in the Fargo-Moorhead region for a few days for work. Prior to my departure, we had discussed what was going on during the week and what needed to be accomplished for the CSA.

Well, it was Tuesday night and Steve was not feeling the best. Pretty soon, Steve awoke to the loud scream from Sam in the entryway saying he needed help. Steve hurried out to the entryway fearing what he might find. To his pleasant surprise, there stood two boys who had been out harvesting cucumbers and their arms were overflowing. Why? Because they new it had to be done, and Dad wasn’t feeling well.

What a wonderful surprise from within. The boys had listened and remembered the conversation from Sunday night. They knew what to do and what sizes of cucumbers to pick. They knew the importance of it, and they did this without being reminded or asked. What a wonderful surprise from within.

Look around you this week to see what surprises from within you can find that will brighten your day. Often times they are right in front of us, and they can be the smallest treasure.

This weekend was a cold one. The morning temperatures were in the mid to high 40s when the average is the mid-60s.

This weekend was a cold one. The morning temperatures were in the mid to high 40s when the average is the mid-60s. Although, it was a gorgeous morning in the garden. It wasn’t the ideal temperatures for the produce. At least we did not have the frost warning that some areas of northern Minnesota had.

Sam loved pulling these beets. He thought they were huge!

Sam loved pulling these beets. He thought they were huge!

Garden Experiments

I thought you may find our variety of trellis systems interesting. We wanted to see how to best maximize our space so we decided to try a variety of systems.

First is our cucumber trellis which are gates at an angle so that as the cucumbers grow that they will hang down through the slats. The gates are a contribution from my parents to the CSA. They are the old fences we used to use when we were raising hogs on the farm.

First is our cucumber trellis which are gates at an angle so that as the cucumbers grow that they will hang down through the slats. The gates are a contribution from my parents to the CSA. They are the old fences we used to use when we were raising hogs on the farm.

Keith and Steve installed irrigation lines for the tomatoes, peppers and vines. The water is collected off of the roof of the shop into a large water tank and pressured through a gravity flow system.

This is a picture of the upright trellis’ behind Keith and Steve.

This is the picture about a month later. The treillis' we are using are old wooden pallets that the lumber yard was giving away and old hog fence gates from my parents. These are upright, but only about 3-4 feet high.

This is the picture about a month later. The trellis’ we are using are old wooden pallets that the lumber yard was giving away and old hog fence gates from my parents. These are upright, but only about 3-4 feet high.

Next we have the hog panels which were 16 foot gates cut in half, pushed and staked into the ground and tied at the top. I am anxious to see how these work out and whether or not we need to make "hammocks" for the pumpkins and squash.

Next, we have the hog panels which were 16 foot gates cut in half, pushed and staked into the ground and tied at the top. I am anxious to see how these work out and whether or not we need to make “hammocks” for the pumpkins and squash.

Keith and I installed this trellis this weekend. We found an old dog gate for free on a garage sale and we had some lathe leftover from a construction project. We installed this on one side of the peas for them to grow up on. Also behind Keith and to the left you will see a smaller teepee system that we made several years ago for the kids to play in.

Keith and I installed these trellis’ this weekend. We found an old dog gate for free on a garage sale, and we had some lathe leftover from a construction project. We installed this on one side of the peas for them to grow up on. Also behind Keith and to the left, you will see a smaller teepee system that we made several years ago for the kids to play in. These tepees have cucumbers and gourds growing on them.

The jury is still out on which system we like. We are anxious to see how the remainder of the growing season goes with the different types of trellis’.

Boxes of Produce

Please remember to return any cups or plastic containers in your box each week. Remember food safety in your kitchen when preparing, always wash your before eating.

Black Seeded Simpson Lettuce – One of my favorite garden crops. These crops have taken a hit with the lack of rain.Prizehead – is the spear like green leaf. Broccoli – A new addition to your boxes this year. Let us know what you think of this variety of broccoli. Enjoy it fresh or cooked on the grill. Learn more about broccoli here. Onions – A few fresh onions to put in a recipe here or there.

The boys were all picking peas this weekend for my parents who are also CSA members. Since they live a few hours away, we get the produce to them when we can and when someone is heading that way. Thank you Tracy Modory for helping us on that delivery!

The boys were all picking peas this weekend for my parents who are also CSA members. Since they live a few hours away, we get the produce to them when we can and when someone is heading that way. Thank you Tracy Modory for helping us on that delivery!

Sugar Snap Peas – This is a favorite. Wash, eat the whole pod. Learn more about this healthy vegetable.

Digging potatoes can be like digging for gold. But they are second behind the M&Ms jar that I have had stashed in the wheelbarrows this summer for helping in the garden.

Digging potatoes can be like digging for gold. But they are second behind the M&Ms jar that I have had stashed in the wheelbarrows this summer for helping in the garden.

Potatoes – a few fresh Norland red potatoes for you. We were so excited to dig up the first plants last night. We scrubbed them with a scrub brush, leaving the skins on, boiled for about 20 minutes and made some beautiful mashed potatoes.

Cucumbers – The harvest is beginning. Enjoy!

Boy are the summer squash and zuchinni growing like crazy!

Boy are the summer squash and zucchini growing like crazy!

Summer Squash Medley and Zucchini – If your kids want to measure a zucchini/summer squash and watch it grow for a week, let me know. It really is amazing how fast they grow.

Herbs – Golden Oregano, Red Rubin Basil, dill and cilantro (bags are labeled with the first initial). Some good information on dill from the University of Minnesota and Wikipedia.

Fresh cut arrangement – A variety went out in your boxes as I had enough variety but not enough of one type for each of you. So the varieties included: Sunflowers or Zinnias with Hosta leaves.

Recipe of the Week

While trying a few new summer squash and zucchini recipes out this past week, the discussion turned to, “I bet they would taste better with chocolate.” My response was, “Let’s try zucchini brownies.” To which I heard some exuberant cheers. So while I would have liked to have baked them this past weekend. My baking was focused on birthday cake. We will try them this week. Here is the recipe from Taste of Home that we will try.

Zucchini Brownies

 
Ingredients
•2 cups all-purpose flour
•1/3 cup baking cocoa
•1-1/2 teaspoons baking soda
•1 teaspoon salt
•2 cups shredded zucchini
•1-1/2 cups sugar
•3/4 cup vegetable oil (I will substitute with applesauce.)
•1/2 cup chopped walnuts
•2 teaspoons vanilla extract 
 
Frosting
•1/4 cup butter, cubed
•1 cup sugar
•1/4 cup milk
•1/2 cup semisweet chocolate chips
•1/2 cup miniature marshmallows
•1 teaspoon vanilla extract
•1/2 cup chopped walnuts, optional 
 
•In a large bowl, combine the flour, cocoa, baking soda and salt. In a small bowl, combine the zucchini, sugar and oil; stir into dry ingredients until blended. Stir in walnuts and vanilla.•Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° F. for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack for 30 minutes.
 
•In a large saucepan, melt butter; stir in sugar and milk. Bring to a boil over medium heat, stirring frequently. Cook and stir 1 minute or until smooth. Remove from the heat. Stir in chips and marshmallows until melted and smooth; add vanilla. Spread over brownies. Sprinkle with walnuts if desired. Yield: 2 dozen.
Garden Treasurers
by

Garden Treasurers

The boys often times ride their bikes down to the garden so excited to see what is "growing" on. Here they just discovered several pumpkins growing, and they are pretty big. These are the plants they started from seed at the end of March.

The boys often times ride their bikes down to the garden so excited to see what is “growing” on. Here they just discovered several pumpkins growing, and they are pretty big. These are the plants they started from seed at the end of March.

One of the most enjoyable parts of growing the garden is the daily, joyful discoveries. There is always something new to find and something that is changing and growing.

Our first potatoes of the season. It's like digging for gold!

Our first potatoes of the season. It’s like digging for gold!

Garden Experiments

I have told many of you that we have a lot of experiments and science projects going on in the garden. One of my friends who grew and sold vegetables with his kids from the time they were young through high school told me that there was a reason his kids were majoring in science in college. It was because there were new science experiments every year in the garden.

One of the goals this year was to maximize our space so we wanted to try to interplant between a few rows. We have planted onions between the tomato and pepper rows. So far this is going well.

One of the goals this year was to maximize our space so we wanted to try to inter-plant between a few rows. We have planted onions between the tomato and pepper rows. So far this is going well. And we have planted green beans between some of the vine rows. The green beans are flowering so we are hopeful for next week.

Here is a look at the onions between the tomato rows.

Here is a look at the onions between the tomato rows. The jury is still out but so far so good. Sam is busy looking for red tomatoes.

Boxes of Produce

Please remember to return any cups or plastic containers in your box each week. Remember food safety in your kitchen when preparing, always wash your before eating.

Black Seeded Simpson Lettuce – One of my favorite garden crops. Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So remember to wash your vegetables before eating.

Prizehead – is the spear like green leaf.

Red Oak Leaf Lettuce – a beautiful addition to your salads or sandwiches.

Don't worry, trying new things is common place here as well. Taste testing and other coaxing does occur. The good news every time Sam has said, "I really do like it!"

Don’t worry, trying new things is common place here as well. Taste testing and other coaxing does occur. The good news, every time Sam has said, “I really do like it!”

Broccoli – A new addition to your boxes this year. Let us know what you think of this variety of broccoli. Enjoy it fresh or cooked on the grill. Learn more about broccoli here.

Onions – A few fresh onions to put in a recipe here or there. Enjoy on a brat this weekend!

Carrots – The carrots seem to like the soil in our pallet garden the best. Believe it or not these were planted April 20. They are a good demonstration of the unusual growing season.

I need to give a shout out to Steve. The day of harvest he spends between 1-2 hours picking peas. He is usually up at 5 a.m. to start the process. Thanks Steve!!

I need to give a shout out to Steve. The day of harvest he spends between 1-2 hours picking peas. He is usually up at 5 a.m. to start the process. Thanks Steve!!

Sugar Snap Peas – This is a favorite. Wash, eat the whole pod. Learn more about this healthy vegetable.

The first red potato of the season was discovered this week as we were pulling weeds. A potato plant accidently was pulled and what a fun discovery we found! Let the potato harvest begin!

The first red potato of the season was discovered this week as we were pulling weeds. A potato plant accidentally was pulled and what a fun discovery we found! Let the potato harvest begin!

Potatoes – a few fresh Norland red potatoes for you. We were so excited to dig up the first plants last night. We scrubbed them with a scrub brush, leaving the skins on, boiled for about 20 minutes and made some beautiful mashed potatoes.

Summer Squash Medley and Zucchini – Check out variety of ideas for how to use this delicious summer treat. Here are a few basics that you might find helpful. Try these Top 10 Taste of Home zucchini recipes. Remember if your kids want to measure a zucchini/summer squash and see how much it grows in a week, let me know. Last week, Claire measured a summer squash at 2 3/4 inches. This week at harvest it was 9 inches.

Rhubarb – One last taste of this garden favorite. See the pie recipe below.

Herbs – Golden Oregano, Red Rubin Basil, Curly Leaf Parsley and cilantro (bags are labeled with the first initial). Wash then freeze in small portions in ice-cube trays.

Zinnias are in full bloom. Another round is growing.

Zinnias are in full bloom. Another round is growing. Picture by Keith.

Fresh cut arrangement – A variety went out in your boxes as I had enough variety but not enough of one type for each of you. So the varieties included: Sunflowers or Zinnias with Hosta leaves.

Recipe of the Week

This past week was our county fair. For any 4-Her, the fair brings back many memories. One of my fondest memories of the fair was my many baking projects.

Throughout the summer, I would bake different recipes of the project that I was going to bring to the fair. My mom, dad and brothers along with my Grandpa Hollie provided me honest feedback on each and every recipe until at last, the final selection was made. This was a fun and a brave project for all involved (since you never knew quite how the recipe would turn out). In the end, I always learned something, my family was generally well fed, and the majority of my projects fared well ending usually in a blue, reserve or champion. This particular pie crust recipe was a champion recipe. I hope you enjoy it as much as our family does.

Pie Crust

2 cups flour

1 cup Crisco

2 1/2 Tablespoons granulated sugar

1/2 teaspoon of salt

1 egg yolk

1/3 cup milk

Cut together flour, Crisco, sugar and salt. Then mix together milk and egg yolk. Mix into flour mixture. Divide dough into two balls of dough.  May be stored unbaked for several days in the refrigerator.

Rhubarb Pie

4 cups rhubarb cut into 1/4-1/2 inch pieces

1 cup granulated sugar

1/4 cup flour

In large mixing bowl stir together above ingredients. Pour into pie pan layered with pie crust (one ball of dough rolled out and then put into pie pan).  Top rhubarb mixture with about 2 Tablespoons of stick butter cut into smaller pieces. Top with other pie crust. Roll edges under to make the pie crust. Brush with milk and sprinkle with sugar. Cut vent holes (I usually etch my initials in the top for the vent holes). Cover outside edges of crust with aluminum foil to prevent them from burning. Bake at 375 degrees F for 50 minutes – 1 hour or until you stick a fork in through the vent holes and the rhubarb is tender, and the top is golden brown.

Rhubarb Pie Tutorial

When rhubarb is harvested it is pulled from the ground. The white ends are what was pulled out of the ground and the leaves are cut off of the other side.

When rhubarb is harvested it is pulled from the ground. The white ends are what was pulled out of the ground, and the leaves are cut off of the other side.

Wash the rhubarb and cut off the white ends, any damaged areas and provide a fresh cut to the other side if it has become slightly dried out.

Before washing, preheat the oven to 375 degrees Fahrenheit. Wash the rhubarb and cut off the white ends, any damaged areas and provide a fresh-cut to the other side if it has become slightly dried out.

Cut into 1/4 -1/2 inch pieces.

Cut into 1/4 -1/2 inch pieces.

To the 4 cups of cut rhubarb add 1 cup of sugar and 1/4 cup of flour.

To the 4 cups of cut rhubarb add 1 cup of sugar and 1/4 cup of flour.

Mix and set aside.

Mix and set aside.

Using a pie cutter mix together 2 cups flour, 1 cup Crisco, 2 1/2 Tablespoons sugar and 1/2 teaspoon salt.

Using a pie cutter mix together 2 cups flour, 1 cup Crisco,        2 1/2 Tablespoons sugar and 1/2 teaspoon salt.

Mix together 1/3 cup of milk and 1 egg yolk. Add to pie crust flour mixture. Mix. Then split dough into two portions and roll into large softball like balls.

Mix together 1/3 cup of milk and 1 egg yolk. Add to pie crust flour mixture. Mix. Then split dough into two portions and roll into large softball like balls. Set aside and prepare area to roll out the dough.

Spread out your flour on your pastry cloth.

Spread out your flour on your pastry cloth.

Roll your rolling pin with your pastry sock in the flour and push all extra flour onto one side in a pile.

Roll your rolling-pin with your pastry sock in the flour and push all extra flour to the far top edge of your pastry cloth in a line so that you can roll your rolling-pin on the pile of flour to coat the pastry sock with flour before rolling out your top crust.

Place your ball of dough on your pastry cloth. Proceed to flatten by "chopping" your hand gently three times across the dough both ways. Then roll out into a circle that is slightly larger then your pie pan.

Place your ball of dough on your pastry cloth. Proceed to flatten by “chopping” your hand gently three times across the dough both ways. This will begin your process of forming a circle. Then roll out into a circle that is slightly larger than your pie pan.

Roll your rolling pin over your crust gently rolling the crust onto the rolling pan so that you can pick it up and gently roll it back out over your pie pan. Once the bottom crust is in, pour out your rhubarb mixture and spread out evenly in your pie plate. Top with about 2 Tablespoons of butter that has been cut into dabs to place all over the top of the pie filling. Then roll your dough over your rolling pin and proceed to roll it back out over the top of the pie.

Roll your rolling-pin over your crust gently rolling the crust onto the rolling pan so that you can pick it up and gently roll it back out over your pie pan. Once the bottom crust is in, place your rhubarb mixture over the bottom crust and spread out evenly in your pie plate. Top with about 2 Tablespoons of butter that has been cut into dabs to place all over the top of the pie filling. Then roll your dough over your rolling-pin and proceed to roll it back out over the top of the pie. Picture by Sam.
Rolling the dough on the edges under taking off any access. Brush top of crust with milk. Extra dough can be rolled out again brushed with melted butter, sprinkled with cinnamon/sugar mixture, rolled up again in small pieces and baked for about 6 minutes. Great snack!

To form your crust around the edge. Roll the dough on the edges under taking off any access. Brush top of crust with milk. Extra dough can be rolled out again brushed with melted butter, sprinkled with cinnamon/sugar mixture, rolled up again in small pieces and baked for about 6 minutes. Great snack!

Cut vent holes in the top using a steak knife. I usually cut out my initials. Cover the edges of the pie crust with aluminum foil and bake at 375 degrees for 50-60 minutes.

Cut vent holes in the top using a steak knife. I usually cut out my initials. Cover the edges of the pie crust with aluminum foil and bake at 375 degrees Fahrenheit for 50-60 minutes. Somebody was very excited to help make this pie!

Rhubarb pie complete! Yummy!

Rhubarb pie complete! Yummy!

Enjoy the fresh rhubarb pie (the last of the season) with your ice cream. What a delicious treat! Enjoy!

Enjoy the fresh rhubarb pie (the last of the season) with your ice cream. What a delicious treat! Enjoy!

by

Heat and Humidity Abound

Keith weeded and weeded some more. Sam, weeded some but then decided he needed to be the one to transport the weeds from the garden into a pile. It all worked, and in the end the kids were rewarded with some homemade M&M cookies.

Keith weeded and weeded some more. Sam, weeded some but then decided he needed to be the one to transport the weeds from the garden into a pile. It all worked, and in the end the kids were rewarded with some homemade M&M cookies and a few life lessons.

The heat and humidity are great for plant growth. Unfortunately, that also means weeds and lots of them! We visited Steve’s family over the 4th of July and upon our return we quickly noticed how the weeds had decided to overtake everything. So before we left to see my family this past weekend, I said, “We are not leaving until we have weeded for at least one hour.”

This brought many sighs since everyone wanted to get on the road. But we were able to accomplish a lot. In the end, I hope they learned:

1. Hard work is important.

2. It is more fun when done as a TEAM (Together Everyone Achieves More).

3. It feels good to see what you have accomplished.

4. Let’s make it fun – play some music, be a little goofy and reward yourself for your hard work (pizza and homemade cookies:).

And yes, upon our return, we did spend some more time out in the garden weeding. But you could definitely see where we had weeded before we left, and how much the crops had appreciated it.

Boxes of Produce

Please read as this is updated about with specific information on each crop. Remember food safety in your kitchen when preparing, always wash your before eating.

Black Seeded Simpson Lettuce – One of my favorite garden crops.  Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So remember to wash your vegetables before eating.

Spinach – Happy to have this back – seems to be a challenging year to get this to grow.

Prizehead – is the spear like green leaf.

The broccoli is growing like crazy.

The broccoli is growing like crazy.

Broccoli – A new addition to your boxes this year. Let us know what you think of this variety of broccoli. Enjoy it fresh or cooked on the grill. Learn more about broccoli on America’s Heartland.

Beets – I love beets. Truly one of my favorites out of the garden. Steve on the other hand says they taste like dirt. Remember you can cut off the leaves and eat them in your salad. Eat the stems like a swiss chard and eat the root.
 
Cooking beets in the microwave – When preparing the root to eat, scrub them like a potato. Then cut the stem about an inch or so above the root bulb. Place in a large bowl with about an inch of water in it and cover with saran wrap. Place in your microwave and cook until tender – when you can smell them cooking stop and test to see if you can stick a fork in it. Set aside for about 5 minutes and peel. I use a paper towel to help me rub the skin right off of the beet. Then I slice the beet so that they are round as if you were slicing a carrot into circles and/or into chunks. Put butter over the beet and enjoy!
 
Onions – Are growing better this week. I thought you may be like our family. A fresh onion to put in a recipe here or there – say brats fresh of the grill – may be a real treat. More to come throughout the season.
 
Carrots – just a small taste. They certainly do not appear to like our growing season. But we will keep trying:)
 
Sugar Snap Peas – This is a favorite. Wash, eat the whole pod. Check out the variety of recipes. Also, did you know that Minnesota is the largest grower of peas for processing in the United States. I just saw some harvesting occurring this past week. It is a neat crop to see harvested.

Summer Squash Medley – Check out variety of ideas for how to use this delicious summer treat. Here are a few basics that you might find helpful.

Herbs – Thyme, Curly Leaf Parsley and cilantro (bags are labeled with the first initial). Wash then freeze in small portions in ice-cube trays.
Sam was excited to see the Zinnia's blooming. I find it very funny that he is so gently holding the flower while his shirt says, "I like to crush stuff."

Sam was excited to see the Zinnia’s blooming. I find it very funny that he is so gently holding the flower while his shirt says, “I like to crush stuff.”

Fresh cut arrangement –  A variety went out in your boxes as I had enough variety but not enough of one type for each of you. So the varieties included: Hydrangea or Tiger Lily or Zinnias with Hosta leaves. Enjoy the colors were wonderful!

Recipe of the Week

Broccoli on the Grill

1/2 head of broccoli

2 Tablespoons of butter

1 cup shredded cheddar cheese

Lemon Pepper or other seasoning as desired

Wash and break up broccoli into bite-size pieces. Place on aluminum foil that has been sprayed with a cooking spray. Add butter and lemon pepper. Wrap up in foil. Place on medium low heat on the grill for 10-15 minutes (until tender). Turn once. Sprinkle cheese on it and let it set for a few minutes to it melts. Enjoy!

Wash and break apart your broccoli. Here I also used some kohlrabi. Place them on a piece of aluminum foil that has been sprayed with cooking spray. I double wrap in the aluminum foil so that it doesn't bubble out on the grill. Season to taste.

Wash and break apart your broccoli. Here I also used some kohlrabi. Place them on a piece of aluminum foil that has been sprayed with cooking spray. I double wrap in the aluminum foil so that it doesn’t bubble out on the grill. Season to taste.

Wrap up the vegetables, butter and seasoning. Place on the grill for about 15 minutes turning half way through - say at 8 minutes.

Wrap up the vegetables, butter and seasoning. Place on the grill for about 15 minutes turning half way through – say at 8 minutes.

After you have taken the vegetables off the grill, open up the aluminum foil and cover with your cheddar cheese. Close it back up and let it sit for a few minutes so that it melts and serve.

After you have taken the vegetables off the grill, open up the aluminum foil and cover with your cheddar cheese. Close it back up and let it sit for a few minutes so that it melts and serve.