Weeding and more weeding – June 6

This week we have been spent quite a bit of time weeding which has been good conversation time with the kids, and a great opportunity to bring science to life. We have identified weeds versus crops and looked at differences in roots, leaves and stalks. It is fun to use my three years of experience on the South Dakota State University weed science crew to use. What weeds are we finding? Dandelions, crab grass, pig weed and lambs quarter, log on here to see more weeds in Minnesota http://www.extension.umn.edu/gardeninfo/weedid/

Observing and analyzing in the field can bring a better understanding and appreciation for the food that we grow and the effort that other farmers put in to provide the other food that is on our tables. I see this with my own children.

Thought you would find it interesting that most of these pictures were taken by Keith in fact only one was taken by me. He is really enjoying taking pictures for this project!

YOUR 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.

Look for new links on recipes etc. Also remember food safety when preparing, always wash your before eating. http://www.fruitsandveggiesmatter.gov/health_professionals/food_safety.html

Rhubarb – one pound equals about 3 cups. Wash, cut the ends off, chop into 1/4 – 1/2 inch pieces and you can freeze it in a Ziploc bag and use for months to come. Check out earlier posts on Rhubarb for recipe ideas. I also thought this link may be helpful. http://www.marthastewart.com/275393/rhubarb-recipes/@center/276955/seasonal-produce-recipe-guide#/264427

Black Seeded Simpson Lettuce – wash, cut off longer stems. Enjoy in salads or sprinkle a little bit of sugar over it.

Spinach – wash, cut off longer stems. Great for salads.

Beet greens – wash, cut off longer stems. Great for salads.

Radishes – wash, cut off the tops and also the bottoms, slice and enjoy in salads. Some enjoy dipping in salt. http://www.eattheseasons.com/Archive/radishes.htm

Herbs – chives, lemon thyme, basil and oregano – wash then chop up chives into small pieces. While grilling turkey this weekend, I basted it with honey and then placed a sprig of the lemon thyme and basil on top. This added subtle hint of flavoring.

Fresh cut arrangement – includes Hosta leaves. These last forever in a vase of water. Give them a fresh-cut when you get home and place in a vase of water.

BOXES

Each box is labeled for each family. The same boxes will be used for your family throughout the season. We have a couple of boxes per family. Boxes and containers should be returned the following week. Bags will only be used once.

Remember that pick-up and deliveries will be on the schedule you have arranged with Harner Brothers CSA with harvest on Wednesday evenings. It is your responsibility to know that the pick-up or drop-off time will occur at the agreed upon time, and it is your responsibility as a shareholder to know this and be responsible for the produce at that time. If you are unable to utilize your share that week, it is still your responsibility: find someone else to pick it up or donate it to the food shelf.

2 thoughts on “Weeding and more weeding – June 6

  1. Last week Ashlen and Lauren helped make a Rhubarb Almond cake. I made a sweet cream dressing for the lettuce. I forgot how I used to make it on the farm, and googled it, YUM O.

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