Can you say super fresh!
We got some more than delicious zucchini bread today!
Tuesday, June 26, 2018
Recipe Of The Week: Raw Green Bean Salad
Raw Green Bean Salad
1/2 cup of chopped green pepper
1/4 cup of radishes chopped
1/2 a medium onion, diced
1 small cucumber, diced
salt and pepper to taste
a dressing of your choice, enough to hold salad together
Combine vegetables and mix well. Add dressing of your choice. Chill and serve
Wednesday, June 20, 2018
Best Looking Lettuce I Have Ever Seen
onions, summer squash, Swiss chard, lettuce, cabbage
Summer squash is a general term for more than 70 different varieties of fast-growing, tender-skinned. soft fleshed. bland tasting squash. Zucchini is by far the most famous ( or is it infamous?) of all the summer squash. Some other types are yelllow squash-either straight or crookneck- and scallops (also called patty pans.
Summer squash are easy to grow by direct seeding after the soil is warm and danger of frost is past. Plant seeds 1/2 deep every 6-12 inches, thinning to a final spacing of 18 inches from bush plants and 2-3 feet for vining plants. Squash seeds are susceptible to rotting in cool wet soils: minimum germination temperatures are 60 degrees: ideal is 70 degrees.
For earlier crop start seeds indoors in individual pots, 3-4 weeks before setting out. Black plastic mulch and row covers are well suited for growing summer squash.
Pick summer squash while seeds are young and tender. Seeds and skin can both be eaten at this stage. Under ideal growing conditions, summer squash needs to be picked every 2-3 days to keep them from getting big. There will be good ones tomorrow.
All summer squash can be interchangeably in recipes. Preferences are due to color, size, and shape rather than flavor.
Because of their bland flavor, summer squash leads themselves to many different cooking appliances, taking on the flavor. or of whatever they are cooked with. Try using them as a substitute for rice, pasta, and potatoes. Young, tender summer squash are excellent raw with dips or in salads. They are also delicious steamed, fried, sauteed, stuffed or baked into breads. Squash flowers are edible too.
As a testament to their extreme versatility, I suspect that there have been more recipes inspired by zucchini than by any other vegetable.
Summer squash provides vitamin A and C as well as folate. It can be kept in the refrigerator for 7-10 days without refrigeration. they cannot be winter stored.
Yield: 1 pound of summer squash = 4 cups sliced or diced.
1 bushel =40 pounds = 32-40 pints
FYI: Rue is sending an email to each customer that contains the newsletter. This week he says that the farm has seen lots of sunshine and moisture is making things grow by leaps and bounds. Bell peppers should be coming up in the boxes next week.
Recipe Of The Week: Beef and Zucchini Burgers
Beef and Zucchini Burgers
1 large egg
1 small zucchini shredded
1/2 teaspoon of black pepper
1/2 cup oatmeal
1 teaspoon of salt
onion or garlic (optional)]
Mix all ingredients. Form into balls, Grill or pan fry until done.
Wednesday, June 13, 2018
Dinner Tonight Honey Is Going To Be Delicious
asparagus, yellow squash, cabbage, lettuce, lettuce, kale, zucchini
yummy
Recipe Of The Week: Stove Top Cabbage Rolls
Cabbage comes in 4 styles: green cabbage with smooth leaves, red with purplish-red leaves,
Savory cabbage with crinkles leaves and Chinese cabbage with tall leaves. Savory and Chinese cabbage heads are not packed as tightly as the red and green types. Chinese cabbage is sometimes called celery cabbage because it looks like a celery plant.
Like all cold crops, cabbage can be direct seeded, but it is usually started from transplants. Start seeds indoors 4-6 weeks before planting out. Set early cabbage 12-18 inches apart and late cabbage 18-30 inches apart. Rows should be 30-36 inches apart. Cabbage likes fertile soil with plenty of moisture and full sun.
Cabbage can be used as soon as he heads have a solid feel. If you have many cabbages ripening at the same time, prune some of them by twisting the stem 1/4 turn. This keeps the plant from taking in as much water, slows maturity and prevents heads from cracking.
Green cabbage if good fixed anyway...raw, in salads, cooked, steamed, braised or fried. Red cabbage as a sharper flavor and coarser texture so it needs to be cooked longer. Savory cabbage has a more delicate (some say superior) flavor than the red or green.
Overcooking cabbage gives it a strong flavor and odor...watch cooking times carefully. Cooking celery with cabbage helps cut the strong cooking order of cabbage.
Solid heads can be stored for 3-4 months in cold storage with high humidity, although the flavor gets stronger in stored cabbage.
Chinese cabbage is more closely related to mustard than to cabbage. It is often used in quick stir-fries or eaten raw in salads.
Chinese cabbage does not transplant well. Sow seeds thinly in rows 24-30 inches apart. Thin seedlings to 18 inches apart. Chinese cabbage matures in 75-85 days. If it freezes before heads form, you can still eat the greens.
Cabbage is an excellent source of vitamin C and bioflavonoids.
Chinese cabbage keeps for a week in the refrigerator.
Yield: 1 pound = 4-5 cups chopped
1 pound of ground beef
1/4 cup of chopped onion
1 teaspoon of salt
1/4 teaspoon of pepper
1 cup of cooked rice
10 large cabbage leaves
boiling water
2 cups of peeled, seeded and chopped tomatoes
garlic salt
2 Tablespoons of apple cider vinegar
2 Tablespoons of sugar
Mix beef, onion, salt, pepper and rice. Cover cabbage leaves with boiling water and allow to stand about three minutes to make the leave pliable: drain. Roll a portion of meat mixture in each leaf: fasten with toothpicks. Heat remaining ingredients to a boiling point in a covered skillet. Add cabbage bundles and simmer, covered until tender...about 1 to 1 1/2 hours.
Savory cabbage with crinkles leaves and Chinese cabbage with tall leaves. Savory and Chinese cabbage heads are not packed as tightly as the red and green types. Chinese cabbage is sometimes called celery cabbage because it looks like a celery plant.
Like all cold crops, cabbage can be direct seeded, but it is usually started from transplants. Start seeds indoors 4-6 weeks before planting out. Set early cabbage 12-18 inches apart and late cabbage 18-30 inches apart. Rows should be 30-36 inches apart. Cabbage likes fertile soil with plenty of moisture and full sun.
Cabbage can be used as soon as he heads have a solid feel. If you have many cabbages ripening at the same time, prune some of them by twisting the stem 1/4 turn. This keeps the plant from taking in as much water, slows maturity and prevents heads from cracking.
Green cabbage if good fixed anyway...raw, in salads, cooked, steamed, braised or fried. Red cabbage as a sharper flavor and coarser texture so it needs to be cooked longer. Savory cabbage has a more delicate (some say superior) flavor than the red or green.
Overcooking cabbage gives it a strong flavor and odor...watch cooking times carefully. Cooking celery with cabbage helps cut the strong cooking order of cabbage.
Solid heads can be stored for 3-4 months in cold storage with high humidity, although the flavor gets stronger in stored cabbage.
Chinese cabbage is more closely related to mustard than to cabbage. It is often used in quick stir-fries or eaten raw in salads.
Chinese cabbage does not transplant well. Sow seeds thinly in rows 24-30 inches apart. Thin seedlings to 18 inches apart. Chinese cabbage matures in 75-85 days. If it freezes before heads form, you can still eat the greens.
Cabbage is an excellent source of vitamin C and bioflavonoids.
Chinese cabbage keeps for a week in the refrigerator.
Yield: 1 pound = 4-5 cups chopped
Stove Top Cabbage Rolls
1 pound of ground beef
1/4 cup of chopped onion
1 teaspoon of salt
1/4 teaspoon of pepper
1 cup of cooked rice
10 large cabbage leaves
boiling water
2 cups of peeled, seeded and chopped tomatoes
garlic salt
2 Tablespoons of apple cider vinegar
2 Tablespoons of sugar
Mix beef, onion, salt, pepper and rice. Cover cabbage leaves with boiling water and allow to stand about three minutes to make the leave pliable: drain. Roll a portion of meat mixture in each leaf: fasten with toothpicks. Heat remaining ingredients to a boiling point in a covered skillet. Add cabbage bundles and simmer, covered until tender...about 1 to 1 1/2 hours.
Wednesday, June 6, 2018
The Smell Of The Box Makes My Mouth Water
Almost all the colors in the rainbow in the boxes this week. There might be some little purple onions under the zucchini and yellow squash.
This week we got some peanut butter bars with chocolate chips in them. They lasted maybe two hours! Delicious!!
Recipe Of The Week: Strawberry Bread
Strawberries are perhaps American's most popular fruit. They are extremely versatile and are easily adaptable to most areas of North America. Strawberries burst on the summer scene with a flare of color and flavor in June in most areas.
To start your own strawberry patch, buy plants from a reputable nursery to avoid spreading disease. Plant strawberries in the spring, setting the crowns at ground level so no roots are exposed. Allow 24 -inches between plants and 4-5 feet between rows. This is the hardest part...Remove any and all flowers that develope the first summer to help promote growth in the mother plant and the daughter plants that develop from runners.
To get more even spacing, runners can be hand spaced, allowing a minimum of 4-inches between plants. Spacings of less than four inches will decrease the size and yield of your bed. Too many strawberry plants inhabit production just like weeds do.
Weed control is critical during the first summer. Frequent hoeing around the mother plant before runners set and tilling between the rows is advisable.
In the fall, cover the rows with clean straw mulch. Straw with a lot of weeds in it will seed new weeds all over your strawberry patch. The mulch will protect the plants from extreme cold and will keep the ground from going through root damaging freeze/thaw cycles. Remove the straw in the spring once new growth is beginning and put it in between the rows. It will make picking more pleasant and help keep the weeds from growing.
Strawberries are irresistible picked fresh from the garden. The ones that make it to the table, are excellent plain, with sugar and milk, in pies, in sauces, or cooked into jam.
Nutritionally, strawberries are a good source of vitamin C, folate and potassium. In addition, they have bioflavonoids that help reduce the risk of cancer.
Yield: 1 quart equals 1 and 1/2 pounds
1 quart fresh equals approximately 1 pint of frozen mashed or sliced (yield depends on the size of the strawberry)
3 cups of flour
2 cups of sugar
1 teaspoon of salt
1 teaspoon of soda
1 teaspoon of cinnamon
3 eggs, well beaten
3/4 cup of vegetable oil
2 1/2 cups of sliced strawberries, drained
1 cup of chopped pecans (optional)
Combine all dry ingredients. Add eggs and oil, stirring briefly. Fold in berries and nuts. Spoon batter into two 8x4 buttered loaf pans. Bake at 350 degrees about 1 hour. Freezes well.
To start your own strawberry patch, buy plants from a reputable nursery to avoid spreading disease. Plant strawberries in the spring, setting the crowns at ground level so no roots are exposed. Allow 24 -inches between plants and 4-5 feet between rows. This is the hardest part...Remove any and all flowers that develope the first summer to help promote growth in the mother plant and the daughter plants that develop from runners.
To get more even spacing, runners can be hand spaced, allowing a minimum of 4-inches between plants. Spacings of less than four inches will decrease the size and yield of your bed. Too many strawberry plants inhabit production just like weeds do.
Weed control is critical during the first summer. Frequent hoeing around the mother plant before runners set and tilling between the rows is advisable.
In the fall, cover the rows with clean straw mulch. Straw with a lot of weeds in it will seed new weeds all over your strawberry patch. The mulch will protect the plants from extreme cold and will keep the ground from going through root damaging freeze/thaw cycles. Remove the straw in the spring once new growth is beginning and put it in between the rows. It will make picking more pleasant and help keep the weeds from growing.
Strawberries are irresistible picked fresh from the garden. The ones that make it to the table, are excellent plain, with sugar and milk, in pies, in sauces, or cooked into jam.
Nutritionally, strawberries are a good source of vitamin C, folate and potassium. In addition, they have bioflavonoids that help reduce the risk of cancer.
Yield: 1 quart equals 1 and 1/2 pounds
1 quart fresh equals approximately 1 pint of frozen mashed or sliced (yield depends on the size of the strawberry)
STRAWBERRY BREAD
3 cups of flour
2 cups of sugar
1 teaspoon of salt
1 teaspoon of soda
1 teaspoon of cinnamon
3 eggs, well beaten
3/4 cup of vegetable oil
2 1/2 cups of sliced strawberries, drained
1 cup of chopped pecans (optional)
Combine all dry ingredients. Add eggs and oil, stirring briefly. Fold in berries and nuts. Spoon batter into two 8x4 buttered loaf pans. Bake at 350 degrees about 1 hour. Freezes well.
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