Week 7 CSA Pick up

What you'll find in your basket this week:

• Zucchini
• Green Onions
• Beets
• Peas
• Carrots
• Broccoli
• Cabbage

This is the last week for the peas.  They aren't as nice quality as they were at first.  We have a lot of extra beets.  Let us know if you would like an extra 10 lb bag of beets for canning, jelly, freezing, or pickling.  I will be putting some beet recipes on the blog this week including the recipe for the beet jelly.

Week 6 CSA

What You'll find in your basket this week...

• Carrots
• Cabbage
• Peas
• Broccoli
• Beets
• Green Onions

Reminder... Please bring back your bags and boxes and jelly jar when it's gone.  Thanks!

Beets

Green Onions

Turnips

Kale

Fresh Chicken

 We butchered our last batch of chicken this weekend.  If you're interested in buying any, please let us know.

Broccoli and Peas

We picked all the ripe broccoli and peas on Saturday and blanched and froze them.  It's crazy how many broccoli we have this year.  The broccoli is growing larger and better than it ever has thanks to the row covers.

Rhubarb Doughnut Muffins

We are done picking the rhubarb for this season, but if you still have some in your freezer here is a recipe to try...

Rhubarb Doughnut Muffins
Cream:
2 c. sugar
2/3 c. butter or shortening
2 eggs
1 c. milk
Mix:
3 c. flour
1 TBSP baking powder
1/2 tsp cinnamon
Combine and mix together
Mix into batter:
1 c. (+/-) diced rhubarb
Bake at 350 degrees F for 12+ minutes til toothpick comes out clean.
Makes 2 1/2 - 3 dozen muffins.
These muffins don't keep very well so only bake what you plan to eat at one time.  The batter will last in a sealed container in the fridge for a couple days.

I like to mix these up the night before scoop into muffin tin and put cling wrap over the top.  I put them in the oven as soon as I get up in the morning and make coffee.  We sit out on the porch in the early mornings and have coffee and muffins.  The kids come join us when they get up.  It's my favorite part of weekend mornings!

Broccoli

You're getting a lot of broccoli this week.  Check out your From Asparagus to Zucchini book for some ideas of how to use it.  I have found that broccoli doesn't last long in the fridge before it gets strong smelling and tasting.  Broccoli is one of those veggies that we blanch and freeze to use in the winter time.  Here's how you do it...

Freezing Broccoli
Cut broccoli into small to medium sized florets and discard the stalks.  Wash in cold water.  Bring a pot of water to boiling.  (I have one of those pots with the strainer for spaghetti that works perfect for blanching veggies.)  Put broccoli in boiling water, cover and cook for 3-4 minutes.  Submerse in cold water to stop the cooking process.  (I have a bowl that fits the strainer part of the kettle that I fill with cold water in the sink.  I just bring the strainer over the the sink and submerge, running cold water til it's all cold.)  Then drain the water.  (Easy with the strainer, just lift out and let the water drain through.)  Bag in freezer Ziploc bags, remove excess air, label and freeze.  It's really easy.  I like to use the pint sized freezer bags.  They make the perfect amount for steamed veggies for a meal for our family.

Kale Chips

I found this recipe in the New Salem Journal a couple of weeks ago.  I like them, but Josh isn't a big fan.  Try them...See if you like them.

Baked Kale Chips
1 bunch kale
2 tsp. olive oil (approximately)

Preheat the oven to 200 degrees F.  Lightly spray two large baking sheets with vegetable oil cooking spray.  Wash and thoroughly dry the kale.  A salad spinner works well, followed by patting the kale dray with paper towels or a dish towel.  Cut with kitchen shears or tear leaves from stems and thick center rib in middle of leaves, then tear into large sections.  Toss with 1 teaspoon oil in arge bowl.  You may wish to use your fingers to distribute the oil on the leaves.  Use slightly more oil if needed.

Place in a single layer on baking sheets; use separate shelves if needed.  Bake about 20 minutes.  Then remove the baking sheets from teh oven, turn kale chips over and switch shelves if the pans were placed on separate shelves.  Check after an additional 10 minutes to determine if they are evenly crisp.  Continue baking if needed.  The time may vary with your oven.  For future reference, record the time that works for you.  Let chips cool slightly on a baking sheet placed on a cooling rack.  Finally trasfer to a bowl and sprinkle lightly with salt, grated Parmesan cheese or your favorite spice if desired.

A nutritional analysis of kale chips is not readily available, but 1 cup of chopped kale has about 35 calories, 1.3 grams of fiber and 7 grams of carbohydrate.  The sodium value in your chips will vary depending on your choice of seasonings.

Kale

How the Gardens Grow

Here are some pictures of the garden and veggies...

Beets, Green Onions, and Turnips...We topped with butter, wrapped in foil, and grilled til tender.  Yummy!

Paddock Garden

Potatoes

Potato Garden

Johnny holding a Carrot

Kohlrabi

Zucchini

Pasture Garden

Celery

Peppers

Tomato

Cabbage

Green beans and cabbage

Peas

Kohlrabi

Soup Beans

Sweet Corn

Broccoli

Broccoli

Kohlrabi

Week 5 CSA Pick Up

What You'll Find in your Basket this Week:

• Turnips
• Kale
• Broccoli
• Beets
• Green Onions

Extras this Week:

• Kohlrabi
• Peas
• Rhubarb

The lettuce and spinach have been destroyed by this heat wave, but the rest of the gardens are loving it.  Carrots and cabbage will be soon additions to your basket.  Usually we have potatoes by now, but due to the frost in May they got set back and should be ready in a few weeks.