Week 9: No Rain in the Forecast!

It's hot! And as some local Oregonians tell me, since we've made it past the fourth of July, it won't rain again for three months. We'll see about that...

Week 3 of Youth Grow has begun and we have some new faces running around. The heat and persistent sun seemed to increase their giggles. Today as I walked past the group of gardeners, a camper shoots a huge grin at me and between laughter manages to say "I like you Hanni, you have a pretty smile." Awww, fer cute!

Meanwhile, this is prime growin' weather! Making its first appearance this week...Summer Squash. Save some of your excitement for this versatile veggie will be presenting itself in your share for many weeks to come.

Alongside the squash you will receive:

• Scallions
• Salad Greens
• Beets
• Turnips
• Kale
• Fava Beans

I'm cheating a bit this week as far as pictures are concerned. Not always graceful as I like to pretend I am, my clumsiness took over when I dropped my camera from off the top of a stack of potting soil bags. So, I'm redirecting you to a link of the YouthGrow Facebook Page where you can check out pictures of what they've been up to the past couple of weeks: http://www.facebook.com/pages/YouthGrow-Gardening-Summer-Camp/117015668333783
I'm fitting to fix my camera so I can continue to photo document this season's progression to share with you all.

Finally, wanted to include this fun recipe discovered by my sister. The recipe only makes three "donuts" so you may want to double or triple the recipe should you find it appeals to all your beet fancies. I also think these could be baked in muffin tins if you don't have a doughnut pan, you may just have to increase the baking time a bit.

Glazed Beet Doughnuts

3/4 c all-purpose flour
1/4 c sugar
3/4 t baking powder
pinch salt
pinch cinnamon
pinch cayenne
1/4 c chopped, roasted beets
1/4 c milk
3/4 t vanilla
1 egg
1 t shortening

Glaze
1/2 c powdered sugar
1 T milk

Preheat oven to 325 F. Lightly grease three donut forms in a donut baking pan.
In a small bowl, mix together the flour, sugar, baking powder, salt, cinnamon and cayenne.
In a small food processor or chopped, purée the beets with the milk. It won't be smooth. Mix into the flour mixture. Stir in the vanilla, egg and shortening. Divide between the three greased donut forms.

Bake for 8 - 11 minutes (mine took all 11) until the donuts spring back when touched. Let cook for a few minutes in the donut pan before removing to a rack to finish cooling.

Once cool, make the glaze by mixing the powdered sugar and milk in a bowl you can easily dip the donuts into. I like to start with the water and add the sugar a little at a time until I get a thickness I like. You may need more or less sugar. Dip the cool donuts carefully into the glaze. Remove to a rack where the glaze can drip off. Let set for a few minutes to harden.

from agoodappetite.blogspot.com

Another pancake recipe! Mostly because I love any recipe that includes ginger.

Scallion Pancakes with Ginger Dipping Sauce

• 2 cups all purpose flour
• 1 cup boiling water
• 1/2 cup sliced scallions
• 1 tablespoon sesame oil
• 1/2 cup canola oil
• Salt and black pepper to taste
• 1/2 cup ginger dipping sauce, recipe to follow

In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough >relax for about 30 minutes and cover with damp cloth.

On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.
Ginger Dipping Sauce

• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup sliced scallions
• 1 teaspoon minced ginger
• 1 teaspoon red pepper flakes
• 1 teaspoon sugar

Combine all ingredients.

from foodnetwork.com