A Break In The Rain

For the last couple weeks it seemed like it would never stop raining.  This week we had a few days of sunshine and warm temperatures.  The plants have grown a lot in the past couple days.  We hope the weather will cooperate some more in the upcoming week so these broccoli and cauliflower will produce.

In the picture to the left you can see a head of broccoli starting to form.  The broccoli heads did not show up till recently.  All the sunshine this past week was just what the broccoli and other vegetables needed.  It's amazing to see how fast the plants can grow when the storms subside for a few days.  

Broccoli Casserole

Broccoli Casserole

 

1 quart of frozen broccoli (or fresh)

1 t salt

2 t butter

2 T chopped onion

1 can cream of mushroom soup

2 C Velveeta cheese

¼ C mayonnaises

1 C Ritz crackers or Town House

 

Defrost frozen broccoli, and chop in small pieces.  If using fresh broccoli, blanch  and then cut into smaller pieces.  Cut cheese into small pieces.  Mix everything together except butter and crackers.  Melt butter.  Mix butter and crackers together.  Evenly spread over top of the broccoli.  Bake at 350 for 25 minutes.

 

 

Another version:

1 quart of frozen broccoli (or fresh)

1 t salt

2 T chopped onion

3 T flour

1 ½ C milk

1 C Velveeta cheese (better with more)

1 C Ritz crackers or Town House

 

Defrost broccoli.  Melt butter in a sauce pan, add chopped onion until golden.  Add Flour and mix well.  Add milk and stir, cooking until thick.  Remove from heat & add cheese, stir in well.  Place broccoli in casserole dish.  Pour mixture over broccoli.  Toss ½ stick melted margarine with crackers.  Spread over top. Bake 20 to 25 minutes at 350 degrees.

 

Submitted by Shelley Gaffney

Green House Construction

Fresh Herb Linguine

FRESH HERB LINGUINE

This is a favorite of our family in the summer.  Sometimes I will add small shrimp.

 

8 oz uncooked linguine

1/3 C butter or margarine

½ teaspoon fresh garlic

1/3 C chopped fresh parsley

1 ½ teaspoon fresh oregano

1 tablespoon lemon juice

1 C freshly grated Parmesan cheese

Cook linguine according to package directions; drain.  In sauce pan cook butter and garlic over low heat until butter is melted.  Stir in linguine and remaining ingredients except Parmesan cheese.  Cook over medium heat, stirring constantly, until heated through (2 to 3 minutes).  Sprinkle with Parmesan cheese.

*1/2 teaspoon oregano leaves can be substituted for 1 ½ teaspoon fresh oregano.

Zucchini Bread

Zucchini Bread

2.5 C zucchini, shredded

3 eggs

1 C canola oil

1.5 C sugar
1 teaspoon vanilla

Shred zucchini and mix with eggs, oil, sugar, and vanilla. Blend well.

3 C all purpose flour

1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 Tablespoon cinnamon
½ C raisins, soaked in hot water, then drained (I like yellow raisins. Regular raisins good too.)

Stir together dry ingredients. Add to zucchini mix. Stir until well moistened. Fold in raisins (can also add nuts if desired). Pour into 2 greased and sugared 9x5x2 loaf pans. Bake at 350 degrees for 50 to 60 minutes. Makes 2 loafs.

I also have used miniature loafs and they do well.

Dusting the greased loaf pans with sugar gives a caramelized effect to the loaf.

I will shred zucchini and freeze. This is very good to have at Thanksgiving dinner. I also make loafs and give as gifts during the holiday season.

Submitted by Shelley Gaffney

Food Network Video

The Community Supported Agriculture model is very popular around larger cities.  This video highlights how a C.S.A can work.

Wilted Lettuce Salad Recipe

Ingredients

• 4 slices bacon
• 2 tablespoons red wine vinegar
• 1 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 1 bowl leaf lettuce - rinsed, dried and torn into bite-size pieces
• 6 green onions with tops, thinly sliced

Preparation

1. Cook bacon and onions over medium heat until brown.

2. Cool slightly, and add vinegar, sugar, and pepper.

3. Pour over washed lettuce while still warm.

Submitted by Carol Von Lanken

Starting plants in cold weather

Cool weather crops are started in a green house so they can be transplanted to the field earlier in the season.  The picture to the right shows pak choy, an Asian cabbage started in March. These seedlings were transplanted to individual celled trays and allowed to develop more before being transferred to the field.  We grow a variety of leafy crops and cabbages that many consumers have not tried before.  Part of being involved in a C.S.A. is trying new varieties and learning how to cook different forms of produce.

The picture on the left shows the construction of a cold frame used to hold plants in between the green house and the field.  Plants grow really fast in the green house and sometimes they can be ready to go to the field before the weather is right. They can be stored in a cold frame for a little while to slow down growth and free up space in the green house.We used this cold frame to store many of the earlier cool season crops before transplanting to the field.

Broccoli and Cauliflower Recipe

This recipe is adapted from a Southern Living recipe.  People who do not like broccoli and cauliflower may be converted by this recipe.  If you are not a fan of garlic you might back off the cloves a bit. We have tried it and it turned out well.  Let us know what you think.

Ingredients:

2 cups broccoli florets

2 cups cauliflower florets

5 garlic cloves, peeled and halved

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 tablespoon grated Parmesan cheese

Preparation:

Place first 3 ingredients in a baking pan. Drizzle with oil, and toss.

Bake at 450°, stirring occasionally, 20 to 25 minutes or until lightly browned. Sprinkle with salt, pepper, and cheese, tossing to coat.

Prep: 10 min., Bake: 25 min.

The Veggies are Growing.

Some of the earliest crops planted were broccoli, cauliflower, and different kinds of lettuce.  In these pictures different varieties of broccoli and cauliflower are growing up through the rain soaked soil.  We have received record levels of rain so far this season and less than optimal sun light, but the veggies are growing.