The boys have been anxious to pull the beets, and today I said, “Go ahead.” Always a treasure hunt to see what comes out of the ground.
I never know quite what the kids are learning from our everyday experiences. This past week, each of the boys surprised me with their observations.
Lesson One
Keith asked me, “Why is it that some of the crops we really like to eat are so much work to harvest…like our sugar snap peas and green beans.”
I told him that perhaps it was a lesson from God.
He replied, “You mean that maybe God is telling us, that the things we really want in life are what take the most work and that we need to work hard to get them.”
I told him that I couldn’t have said it better myself.
Lesson Two
When we were harvesting, Sam looked up at me and said, “God really has a lot of food. How does he grow so much food for us?”
I replied, “You are right. God provides us with what he feels we need: the weather, the soil and the growing conditions. That is why we are so fortunate to share it with our shareholders.”
He said, “Yep, we sure are lucky. I am sure glad God shares with us.”
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.
Remember food safety in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.
Black Seeded Simpson Lettuce – Wash your vegetables before eating – I love to use my salad spinner after washing the lettuces.
Prizeleaf Lettuce – A beautiful colored lettuce to add to the salads. Add some fresh strawberries or dried fruit to your salads and Enjoy!
Red Oak Leaf Lettuce – Wonderful color to your salads.
Spinach – Remember to wash before eating. A combination of these vegetables will make such a wonderful meal!
Beets and beet greens – One of my very favorite vegetables. The whole plant is edible.
Sugar Snap Peas – Eat the pod and all! No need to peel the pods off – enjoy this vegetable as is! Did you know that Minnesota grows more peas for processing than any other U.S. State? I have seen many peabines (combines for peas) out harvesting the last couple weeks. Here are some interesting Did you Know facts about Minnesota.
Green Beans – They are growing strong ! The boys love eating them fresh out of the garden. Some of you may want a few recipe ideas from Taste of Home.
Finding the first cucumbers of the season.
Cucumbers – The cucumbers are also growing like crazy. We should have an abundance next week. If you would like to can any pickles let us know. We also have dill for you to use as part of your share. Here is a delicious recipe from a blogger friend Jenny Dewey Rohrich.
On the hunt for summer squash and zucchini.
Summer Squash/Zucchini – Here are a few ideas from Taste of Home.
Onions – Yellow, white and purple onions – If you can’t use them now. Dry them or chop them up and freeze – helps speed up your cooking later.
Cilantro – Fresh cut cilantro can be used in a variety of dishes from salsa to eggs. If you are not planning to use it this week. I would suggest washing and freezing them in an ice-cube tray.
Fresh Arrangement – Hosta Leaves and Hydrangea.
Recipe of the Week
I like to keep the recipes simple and quick. I love to place herbs on meat while grilling. I simply spread some honey or a melted butter/honey mixture on top of the meat and then place some washed herbs on top of the meat. Grill to the proper temperature (yes – I always use a meat thermometer) and enjoy!
After I put the meat on the grill, I spread honey or honey and melted butter on top of the meat. Then I wash some of my herbs that I have cut off my herb plants and place on top of the meat. When flipping the meat I baste the other side with the same honey or honey/butter mixture. I do not add more herbs to the second side. Cook to the proper temperature and enjoy. I feel that this combination helps to take away the gamey taste to wild game such as pheasant and venison. Herbs used in picture thyme, basil and purple basil.
Garden Project
Gourd Birdhouses
Keith made a bird house out of a swan gourd that we grew last year. We let it dry all winter. The outside of the gourd became flaky, and there were some mold spots. The first step was to sand this off.
After sanding, he sprayed a coat of clear polyurethane on one and let it dry.
On the other, he painted it bright colors and let dry.
At the top of the gourds two small holes were drilled to put a wire through for the hangar. Then they used a larger drill bit and a wood chisel to make the hole for the bird to enter at the bottom. They took some of the seeds out of the inside but also left some for the bird to use to nest. Keith then entered these projects into the county fair. We can’t wait to hang them in the yard next week.
