The Journey

The Journey

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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 club, my community, my country, and my world.

Many see 4-H as an organization only for farm kids or as an organization where the kids only go to meetings. I see it as a land of opportunity. The doors you as a member choose to open offer different experiences that offer opportunities for personal growth.

Last week, I touched on fair week. The boys chose to open a variety of doors of opportunity. Here are some highlights of the week.

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General projects teach a variety of skills that livestock projects do not. Keith took garden vegetables, potatoes, photography, baking and shop while Sam took Cloverbud projects. During the judging of the general projects, 4-H members conduct a face to face interview with a judge and answer questions on what they have learned from the project and share their knowledge about that project area.

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Both boys showed poultry gaining a better understanding of chickens, the breeds of chickens, care of the bird and understanding of all things chicken.

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Prior to the swine (pig) show they both conducted interviews with a judge to share their knowledge of swine (pigs). In addition to showing the animal, they also participated in a showmanship class where they are judged on how well they show the pig. Keith’s pig was shown by another 4-Her that did not own the pig but learned more about pigs by showing it at the fair Throughout the duration of the fair, they were in charge of caring for the animals and conducting herdmanship (keeping their animal and area around their animal clean) and visiting with fairgoers. It is in the moments of listening to them talk to consumers and interact with other 4-Hers that you realize the personal growth they are gaining.

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.

Black Seeded Simpson Lettuce – 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.

Red Salad Bowl Lettuce – Beautiful color.

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Giant Duke Kohlrabi

Grand Duke Kohlrabi – We are nearing the end of this planting.

Purple Vienna Kohlrabi – This plant thrives in the northern regions of Europe and North America. Kohlrabi is native to Europe and is believed to be the only common vegetable native to that area.

Sugar Snap Peas – This is the last of this planting and are hopeful the next plantings start to produce soon.

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Detroit Dark Red Beets

Detroit Dark Red Beets

Green Bell Peppers – Check America’s Heartland to see how other varieties of peppers are grown.

Banana Pepper –  Check this recipe out. These peppers are producing like crazy. Let us know if you are interested in trying to pickle them.

Onion – Are you tired of tearing up when you cut onions. According to the National Onion Association to reduce tearing when cutting onions, first chill the onions for 30 minutes. Then, cut off the top and peel the outer layers leaving the root end intact. (The root end has the highest concentration of sulphuric compounds that make your eyes tear.)

CucumbersAre you thinking about cucumbers…We also have dill. If you are interested in canning your own pickles let us know.

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Carrots

CarrotsDid you know…Carrots contain a pigment called carotene that converts to vitamin A when you digest it. This vitamin helps us to see in reduced light and at night. Check out this segment on America’s Heartland for more information on this vegetable.

Green BeansA few green beans to eat raw or try in a stir fry.

Swiss Chard – If you are like me, you are still trying to figure out how to use this. Check this site out.

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French Breakfast Radishes

French Breakfast Radishes – I love the different look of these radishes. Topped with edible, leafy greens, French Breakfast radishes are very crisp and offer a mildly spicy flavor. Grilling or oven roasting will bring out the subtly sweet and nutty flavor of the French Breakfast radish.

Cilantro – Fresh cilantro has such a wonderful aroma. I have been freezing mine to use in canned salsa and soups later this year. The tomatoes are forthcoming if you are holding out for fresh salsa.

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Zinnias

Fresh cut arrangement – Rudbeckia, Sunflowers, Zinnias and Coreopsis

Recipe of the Week

This is a family favorite. Thank you to Sarah Durenberger for the recipe.

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Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread

  • 1 cup Sugar
  • 1 cup Brown Sugar
  • 1 cup Applesauce
  • 4 Eggs
  • 2 teaspoon Vanilla
  • 2 cups Flour
  • 1 cup Baking Cocoa
  • 1 teaspoon Salt
  • 1 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Cinnamon
  • 1 cup Milk Chocolate Chips
  • 3 cups Shredded Zucchini
  1. Beat sugars, oil, eggs and vanilla together. Mix dry ingredients. Stir into mixture.
  2. Add chocolate chips and shredded zucchini.
  3. Pour batter into 4-5 mini loaf pans (or 2 large loaf pans), coated with cooking spray.
  4. Bake at 350 degrees for about 45 minutes, or until toothpick comes out clean.
  5. Remove from pans and cool.
It’s Not About the Blue Ribbon

It’s Not About the Blue Ribbon

 

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4-H poultry judging

It’s fair week and for those of you that have experienced this, you know that this means exhaustion and chaos. But in the end, the experiences gained for our children are invaluable.

The boys took both 4-H general projects and 4-H livestock projects. While we try to prepare ahead of time, it doesn’t always happen. Part of the 4-H judging experience involves an interview with a judge which is part of the ribbon placement.

General Projects

This week on our way to the general project judging, Keith was researching some information for his vegetable gardening project including what genus family the vegetables were in and learning about the vegetables’ nutrients. He learns this information to prepare for the interview with the judge about his project. As we were driving to the judging and having this discussion, I thought boy this is a unique discussion.

Sam general project judging

4-H general project judging

Livestock Projects

Next, we moved into the livestock project area. Poultry judging was Tuesday, and swine judging will be Friday. They both showed well in their respective poultry classes.

We had to miss the class they really hoped to show in to see the results of their choices in genetics and their decisions on bird selection. This was a hard decision, but one everyone is ok with.

Let me provide some background. Part of the journey of getting to the fair is selecting your birds. The boys went out to their pen of 25 hens on Monday morning and selected their two birds by working together, discussing the pros and cons of each bird, and coming to a common agreement of the final two birds that were going to be shown.

In addition, this past weekend Keith was asked to play it in a Miracle Network baseball game for kids with disabilities. We recognized that there was a possibility that it would be in conflict with the poultry judging at the county fair. But thought that given the past experiences at the fair that his class of brown layer hens would be completed before we would have to leave to participate in his Miracle Network event. So we agreed that he should try to participate.

Well the time came where we had to make a decision because the poultry show was not the same order as we had remembered so it would now be in direct conflict with the Miracle Network event. So he had to choose between showing his poultry or going to the Miracle Network event. While it was an extremely difficult decision to make, he chose to go to Miracle Network event and invest in another person versus investing in a ribbon for himself.

I told him that 4-H is not about the Blue Ribbon. It is about producing a blue ribbon kid, and I thought that he made a Blue Ribbon choice.

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.

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Black Seeded Simpson Lettuce

Black Seeded Simpson LettuceA new crop this week. 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.

Red Salad Bowl Lettuce – A new crop this week. Yum! Beautiful color.

Spinach – A new crop of spinach with a few young beet tops mixed in.

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A close of view of the kohlrabi growing.

Grand Duke Kohlrabi – The vegetable judge told Keith that more older people really like this crop. In my conversations with friends, it appears to have no boundaries. We hesitated on this crop but now we love it peeled like an apple and eaten raw and even dipped in peanut butter. Here’s a little history on the crop.

Purple Vienna KohlrabiSome interesting history of kohlrabi: The plant thrives in the northern regions of Europe and North America. Kohlrabi is native to Europe and is believed to be the only common vegetable native to that area. Kohlrabi was discovered during the 1500s and by the end of the 16th century had become popular across Europe, south into the Mediterranean region and east into Russia and Asia. Kohlrabi was first cultivated on a large-scale in Ireland in the mid-1700s and then later in England. It was brought to the United States just after the turn of the 19th century. Purple Kohlrabi can be found most often in farmer’s markets and in home gardens. 

Sugar Snap Peas – Glad to finally have a hearty harvest. Enjoy!

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Dark Red Detroit Beets

Detroit Dark Red Beets – Beets were so well-regarded in Ancient Rome and Greece that methods were developed for producing them during the hot summer months. The root part of the beet was cultivated for consumption in either Germany or Italy, first recorded in 1542. Read more here and also see some recipes.

Green Bell Peppers – Check America’s Heartland to see how other varieties of peppers are grown.

Banana Pepper –  Try these in your salad or in scrambled eggs.

Onion – The onions are looking great. Enjoy! Check out how onions are grown and harvested for the grocery store.

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Cucumbers

Cucumbers – This crop is flowering like crazy with many cucumbers starting to grow. We also have dill. If you are interested in canning your own pickles let us know.

Carrots – A small taste – enjoy!

Green Beans – The first crop of green beans did not grow very well. The cold weather in May appeared to inhibit seed growth. We have more beans forthcoming in the next few weeks.

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Swiss Chard

Swiss Chard – If you are like me, you are still trying to figure out how to use this. Check this site out.

French Breakfast Radishes – I love the different look of these radishes.

Potatoes – Viking potatoes, this variety is good for

Cilantro – Fresh cilantro has such a wonderful aroma. I have been freezing mine to use in canned salsa and soups later this year. The tomatoes are forthcoming if you are holding out for fresh salsa.

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Zinnia

Fresh cut arrangement – Lilly’s, Sweat Peas, Zinnias and Coreopsis

Recipe of the Week

“With grilled onions and peppers how can you go wrong?” – Steve’s thoughts on this recipe. Enjoy!

Philly Cheesesteak – check this recipe out from Pioneer Woman.

 

Resilience

Resilience

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Mysterious Storm Clouds

Tonight as this storm rumbled around us, I reflected on the diversity of weather conditions presented each growing season. While we received rain this weekend and this week, I wish there were a way to share it with those affected by drought in the Dakotas.

When farmers and ranchers are faced with challenges that really push them in their patience and faith, it causes one to dig deep and try harder than you knew you were capable of trying.

“It’s hard to beat a person who never gives up…You never know how strong you are until being strong is your only choice.”

Agriculture teaches us many things one is resilience which is defined as the capacity to recover quickly from difficulties; toughness or the ability of a substance or object to spring back into shape. The Bible captures it in many places. Two of my favorites are in Joshua 1:9 I repeat, be strong and brave! Don’t be afraid and don’t panic, for I, the LORD your God, am with you in all you do; and in Philippians 4:13 I am able to do all things through Him who strengthens me.

I encourage all of you when life hands you lemons chose to make lemonade out of them. Search for the window of opportunity and resilience.

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Kittens make the world so joyful.

Garden Science

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If you look close, you will see flickers of light throughout the field. The lightening bugs really come out at night to provide us with such a beautiful light show. Our kids have a blast catching them. These insects are so beautiful to watch at nightfall. Fireflies and Lightning Bugs are one and the same. Entomologists advocate that a more accurate common name for these insects would be “lightning beetles” because they are neither flies. Fireflies are beneficial insects. They don’t bite, they have no pincers, they don’t attack, they don’t carry disease, they are not poisonous, they don’t even fly very fast. The larvae of most species are specialized predators and feed on other insect larvae, snails and slugs. They also help humans. The Lightning Bug contains luciferin and luciferase, two rare chemicals used in research on cancer, multiple sclerosis, cystic fibrosis and heart disease. Here is some information on what makes them light up.

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.

Rhubarb – One pound equals about 3 cups. Wash, cut the ends off, cut off any bad parts damaged by wind – the last of the rhubarb that was affected by the wind has been harvested. I am estimating that you will have rhubarb for one or two more weeks. Chop into 1/4 – 1/2 inch pieces. No need to peel. You can freeze it in a Ziploc bag (no blanching) and use for months to come. Our family loves it in muffins, breads, jam, pie, crisp, sauce and torte. Check out earlier posts on rhubarb for recipe ideas.

Asparagus – Fresh cut asparagus from the Chute’s Farm Fresh Gardens in Aitkin, Minnesota. These farmers are friends of ours who we know from Farm Bureau and also the Minnesota Agriculture and Rural Leadership Program. They snap the asparagus vs. cutting so that you are getting all edible stalk and should have very minimal amount that you do not eat. Enjoy! Check out these recipes.

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.

Red Salad Bowl Lettuce – Adds beautiful color to your salad. This is a crop that has struggled this spring. We did plant another round of crops this week of all varieties including the lettuces.

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Kale is growing like crazy. I hope you enjoy this sweeter variety.

Kale – Mix it in your salads for a variety of texture and color. Learn about the nutritional value of Kale here and check out some ways to use kale.

Radish – Cherry Belle radishes – This will be the last of this crop for a while. We hope the radishes weren’t to hot for your taste.

Chives – wash then chop up chives into small pieces. I enjoy using them in potatoes on the grill.

Cilantro – Fresh cilantro has such a wonderful aroma. Try a cilantro dressing on your salad this week.

Fresh cut arrangement – Hosta Leaves, Sweat Peas and Coreopsis

Recipe of the Week

A family favorite: toss together a variety of salad greens (lettuce, kale, spinach) blueberries, strawberries, favorite cheese and walnuts. Top with your favorite salad dressing and enjoy. Very festive for Fourth of July.

 

 

 

 

Hope

Hope

Hope has been top of mind this week. Hope is defined as a noun as a feeling of expectation and desire for a certain thing to happen or a feeling of trust, or as a verb as wanting something to happen or be the case. Scripture defines hope as a strong and confident expectation.

Weather

As we have watched the spotty storms come across the state, we hoped that rain would come with no storm damage. We hoped the seeds that we had patiently waited to grow…would grow once it rained. It seems nothing is as good as rain from Mother Nature.

We have been lucky, and our hope was met this past week. We hope and pray for those that were not as fortunate.

Efforts

We hope that our efforts will be fruitful and not in vain. We hope that our children will learn life lessons and that our efforts to accomplish farm tasks before and after baseball games will teach time management, follow through, commitment, hard work and a sense of self-accomplishment.

So while we recognize that the end outcomes are truly out of our control. We hope that the weather and the efforts will result in sharing the joys of the garden with many this growing season.

“For I know the plans I have for you, declares the Lord, plans for welfare and not for evil, to give you a future and a hope.”  Jeremiah 29:11

Garden Science

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Potato beetle monitoring continues. These are potato beetle eggs on the underside of the potato plant. They will hatch into potato beetles.

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This is a young potato beetle.

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An adult potato beetle. We continue to monitor for all stages of this insect to prevent an overpopulation that can devastate the potato crop, and as we have seen before, than move to devastating the tomato crop. Learn more about the Colorado Potato Beetles from the University of Minnesota.

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.

Rhubarb – One pound equals about 3 cups. Wash, cut the ends off, cut off any bad parts damaged by wind, chop into 1/4 – 1/2 inch pieces. No need to peel. You can freeze it in a Ziploc bag (no blanching) and use for months to come. Our family loves it in muffins, breads, jam, pie, crisp, sauce and torte. Check out earlier posts on rhubarb for recipe ideas.

Asparagus – Fresh cut asparagus from the Chute’s Farm Fresh Gardens in Aitkin, Minnesota. These farmers are friends of ours who we know from Farm Bureau and also the Minnesota Agriculture and Rural Leadership Program. They snap the asparagus vs. cutting so that you are getting all edible stalk and should have very minimal amount that you do not eat. Enjoy! Check out these recipes.

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Black Seeded Simpson Lettuce

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.

Red Salad Bowl Lettuce – Adds beautiful color to your salad. This is a crop that has struggled this spring. We did plant another round of crops this week of all varieties including the lettuces.

Kale – Mix it in your salads for a variety of texture and color. Learn about the nutritional value of Kale here and check out the recipe ideas from Martha Stewart.

Spinach – The new crop of spinach has struggled this season. So glad to be able to harvest it this week.

Radish – Cherry Belle radishes – check out these recipes.

Chives – wash then chop up chives into small pieces. I enjoy using them in potatoes on the grill.

Cilantro – Fresh cilantro has such a wonderful aroma.

Fresh cut arrangement – Hosta Leaves

Recipe of the Week

With the onset of lettuce, kale and spinach in your boxes this week. Give this family favorite a try.

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Strawberry Spinach Salad

Strawberry Spinach Salad – Super easy and delicious!

Strawberry Dressing

3 Tablespoons apple juice

2 Tablespoons strawberry spreadable fruit

2 Tablespoons balsamic vinegar

Salad

1 lb boneless skinless chicken breasts

8 cups bite-size pieces spinach

1 cup strawberries, stems removed and strawberries cut in half

1/4 cup crumbled Gorgonzola cheese (1 oz)

1/4 cup chopped walnuts

Directions
  1. In small bowl, mix all dressing ingredients until blended; set aside.
  2. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken to cutting board.
  3. Add dressing to skillet; stir to loosen any pan drippings.
  4. Cut chicken into slices. Among 4 plates, divide spinach. Top with chicken, strawberries and cheese. Drizzle with dressing. Sprinkle with walnuts.

Source: Taste of Home

 

What’s Growing On

What’s Growing On

The unpredictable weather of May has created interesting growing conditions. After a rush to get everything planted, it was followed by a week of cold, rainy weather. Which caused some of our seeds not to grow. In fact some of the seeds, started to grow and simply stopped growing so replanting was necessary with a few of the crops.

This past week’s temperatures were unseasonably hot with temperatures into the 90s. The plants are starting to look parched, and a nice rain would be good for the health of the plants. We are hopeful for what next week will bring, and the produce that should be ready to harvest.

Garden Science

seed issues from cold and rainy wether

The rainy cold weather in May caused some of the seeds that had started to grow to actually stop growing. This is a seed that had germinated or began to grow (note the green seedling inside the seed), but it stopped during the wet cold weather. Some of the crops needed to be replanted due to this situation – green beans, sugar snap peas and cucumbers.

lettuce

The lettuce has been peaking out the ground. This was a photo from the end of the week. A little bit of rain would go a long way in helping them grow.

radish

The radishes are growing like crazy. I love how the first leaves, cotyledon, formed on the radish plants are shaped like a heart.

beets

I love the color of the steams of the beets.

sweet potato slips

We have planted two varieties of sweet potatoes this year and are excited about the outcomes.

cucumbers

Some of the cucumbers did grow, while the majority did not. We did install fence for trellis for when the cucumbers started growing.

tomato cages

We also have installed a few tomato cages. We are going to do a few different staking techniques to see what works best for the tomato plants and for harvesting.

 

Animal Update

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The boys’ 4-H pigs add some life to the farm. This photo was taken at the beginning of May with the Duroc (breed of pig). It has since gotten heavier. Pigs will be full grown at 5- 6 months of age weighing 260-280 pounds.

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We also hatched out chicks in the Northfield Montessori kindergarten class. It is the sixth year that we have done this project. It is always fun to see the new chicks which will be full grown at about 4-5 months of age.

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One day old kittens are so precious. This litter is from one of our farm cats. The eyes are just opening and the taming of the kittens has begun.

 

 

Preparing for Fall

Preparing for Fall

It's that time of year to be starting to clean-up the fields. Sam started that for us this week by collecting stakes and row markers.

It’s that time of year to be starting to clean-up the fields. Sam started that for us this week by collecting stakes and row markers.

The end of the season is in sight, and Fall is near. You can see it in the plants and also in the cool nights. We have started the process of cleaning up and preparing for the end of the season. Watch your boxes as you’ll notice the winter squashes and other larger produce items weighting down the box. It will be a fun few weeks of surprises. We can’t wait to harvest the pumpkins and gourds.

Sam worked at the Minnesota Farm Bureau booth at the Minnesota State Fair this week answering farm questions from fair goers.

Sam and Keith worked at the Minnesota Farm Bureau booth at the Minnesota State Fair this week answering farm questions from fair goers.

Keith also worked at the Minnesota Farm Bureau booth at the Minnesota State Fair answering fairgoers questions about Minnesota agriculture.

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. 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.  Thank you for your support of our CSA. Enjoy the produce!

Black Seeded Simpson, Prizehead and Red Oak Leaf Lettuce – The new crop of lettuce is coming in and is in your box this week.

Kale – I use the Kale in moderation in my salads. It adds some beautiful color and more nutrients to the dish.

Green Beans – The new crop of Jade green beans.

Beets –  Detroit Dark Red Beets in your box. Boil on your stove top for about 1/2 hour – take them out of the water, using a paper towel gently rub the paper towel over the beet and the skins will come right off, slice into pieces and serve with butter. Slice them and freeze for an easy accompaniment to a meal this winter or cut into chunks and place in Ziploc bag to use in homemade soup this winter. 

The last crop of carrots will be coming out of the ground for the remaining weeks of the CSA.

The last crop of carrots will be coming out of the ground for the remaining weeks of the CSA.

Carrots – Nantes carrots

TomatoesA variety of 4th of July Hybrid, Sweet Tangerine Hybrid and Sun Gold Hybrid tomatoes.

peppers

Pepper, Sweet Cherry Stuffer Hybrid

 

Peppers The peppers are really starting to come in. You have sweet cherry stuffer hybrid pepper in your box. You also have the option of some hot dragon cayenne peppers.

Garlic – Enjoy the fresh garlic. I use a hand-held garlic press to crush and peel my garlic. It is awesome and definitely the tool of the week! Here are some garlic recipes to check out.

Onions –  yellow candy onions

Butternut Squash – My favorite squash. Check out the recipes from Martha Stewart.

Spaghetti Squash – I love using this squash instead of regular spaghetti. Learn how to cook this squash from Martha Stewart.

Golden Egg Hybrid Summer Squash –  Check out some squash soup recipes.

Zucchini – The zucchini is still producing. So since we had extra, we made you some Cinnamon Zucchini Bread. See recipe below.

Red Norland Potatoes – Red Norland potatoes are versatile potatoes – great for boiling, potato salad, and I have had success with them as French fries.

Kennebec Potatoes – Great baking potato.

Cilantro, Basil and Parsley – Plenty to share – take a snip or a plant home and freeze or dry the herb for use in stews, etc during the rest of the year. Here are some more ideas on how to preserve herbs.

Fresh cut arrangement – Zinnias, hosta leaves and sunflowers

Recipe of the Week

Garlic Bread

Sam helped me make garlic butter for our garlic bread this week. We love my OXO garlic press.

Sam helped me make garlic butter for our garlic bread this week. We love my OXO garlic press.

Garlic Bread

1/2 cup butter, melted

3 to 4 garlic cloves, minced

1 loaf (1 pound) French bread, halved lengthwise

2 tablespoons minced fresh parsley

Directions

1. In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet.

2. Bake at 350° Fahrenheit for 8 minutes. Broil 4-6 in. from the heat for 2 minutes or until golden brown. Cut into 2-in. slices. Serve warm. Yield: 8 servings.

Source: Taste of Home

 

 

Cinnamon Zucchini Bread

Cinnamon Zucchini Bread – In your boxes this week. Thank you to Sarah Durenberger at From the Farm Table for sharing this recipe. I used applesauce instead of oil.

Cinnamon Zucchini Bread

3 Eggs, beaten

1 cup Sugar

1 cup Brown Sugar

1 cup Vegetable Oil (I use apple sauce as an equal replacement)

3 cups Flour (opt: substitute 1 cup Whole Wheat Flour)

1 tsp Baking Soda

1 tsp Salt

1/4 tsp Baking Powder

1/4 tsp Cinnamon

2 cups Zucchini, shredded

  1. Beat together the eggs, sugars and oil.
  2. Stir together all the dry ingredients and add to the egg-sugar mixture. Stir in the shredded zucchini.
  3. Coat four mini loaf pans with cooking spray. Sprinkle sugar on the bottom. Pour batter evenly in all four pans. Sprinkle tops with sugar.
  4. Bake at 325 degrees Fahrenheit for 45-50 minutes, or until toothpick comes out clean.

 

Every Season is Unique

Every Season is Unique

Potato Harvest is in full swing.

Potato harvest is in full swing. Good team work was needed to dig these up. It’s always fun to find the giant potatoes in the group.

It’s amazing how every growing season is unique, and each year different things go better than others, whether it is planting, pest management, plant health, time management, soil health etc. Every year, we are learning something new and trying to apply what was learned previously to build upon doing better during that given year. Each year’s weather pattern is different with Mother Nature always being predictably unpredictable.

At this point in the growing season, we are excited as we examine the squash, pumpkins and popcorn. We are frustrated as we look at the negative insects and their effects on the broccoli, cauliflower, cabbage and potatoes and exhausted with the number of plantings that we have done for sugar snap peas, lettuce and carrots.

But we are hopeful and excited as we see that the harvest year end is quickly going to be upon us. The reason we are so excited – because we love harvesting the pumpkins, squash, gourds, popcorn and ornamental corn. It truly is like Christmas in the garden. Take time to check out what is growing on before the craziness of school starts. It really is starting to change with September just around the corner. There is a lot to absorb and see.

Garden Science

Farmers and ranchers across the United States provide a great deal of wildlife habit. As we were working in the garden, we discovered this small nest of newly hatched birds. The boys were so excited to simply watch these young lives.

Farmers and ranchers across the United States provide a great deal of wildlife habit. As we were working in the garden, we discovered this small nest of newly hatched birds. The boys were so excited to simply watch these young lives.

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. 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.  Thank you for your support of our CSA. Enjoy the produce!

Red Oak Leaf Lettuce – I have replanted this crop no less than 5 times, and we are starting to see a few varieties peek through the ground.

Kale – I use the Kale in moderation in my salads. It adds some beautiful color and more nutrients to the dish.

Green Beans – A new crop of Jade green beans.

Kohlrabi – Green kohlrabi in your box. Peel it and eat it like an apple.

Beets –  Detroit Dark Red Beets in your box. Boil on your stove top for about 1/2 hour – take them out of the water, using a paper towel gently rub the paper towel over the beet and the skins will come right off, slice into pieces and serve with butter.

Carrots – Purple Dragon and Nantes carrots that were planted at different times and in different soil types – your feedback is appreciated.

TomatoesA variety of 4th of July Hybrid, Sweet Tangerine Hybrid and Sun Gold Hybrid.

Peppers Cherry Stuffer Hybrid Sweet Pepper

Garlic – Enjoy the fresh garlic. I use a hand held garlic press crush and peel my garlic. It is awesome and definitely the tool of the week! Here are some garlic recipes to check out.

Onions –  yellow candy onions

Butternut Squash – My favorite squash. Check out the recipes from Martha Stewart.

Spaghetti Squash – I love using this squash instead of regular spaghetti. Learn how to cook this squash from Martha Stewart.

Spaghetti Squash on the left and Golden Egg Hybrid Summer Squash on the right.

Spaghetti Squash on the left and Golden Egg Hybrid Summer Squash on the right.

Golden Egg Hybrid Summer Squash –  Check out some squash soup recipes.

Zucchini – The zucchini is still producing. So since we had extra, we made you some Double Chocolate Zucchini Bread. See recipe below.

Red Norland Potatoes – Red Norland potatoes are versatile potatoes – great for boiling, potato salad and I have had success with them as French fries.

Kennebec Potatoes – Great baking potato.

Cilantro, Basil and Parsley – Plenty to share – take a snip or a plant home and freeze or dry the herb for use in stews, etc during the rest of the year. Here are some more ideas on how to preserve herbs.

Fresh cut arrangement – Zinnias, Hydrangeas, and sunflowers

Recipe of the Week

A favorite in our house. Find this recipe and more ideas on my friend’s blog at From the Farm Table.

Double Chocolate Zucchini Bread

1 cup Sugar

1 cup Brown Sugar

1 cup Vegetable Oil (I use apple sauce instead of the oil.)

4 Eggs

2 teaspoon Vanilla

2 cups Flour

1 cup Baking Cocoa

1 teaspoon Salt

1 1/2 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1/2 teaspoon Cinnamon

1 cup Milk Chocolate Chips

3 cups Shredded Zucchini

1. Beat sugars, oil, eggs and vanilla together. Mix dry ingredients. Stir into mixture. Add chocolate chips and shredded zucchini.

2. Pour batter into 4-5 mini loaf pans (or 2 large loaf pans), coated with cooking spray.

3. Bake at 350 degrees for about 45 minutes, or until toothpick comes out clean. Remove from pans and cool.