This week as we observed activities in the garden, it would have been easy to be overwhelmed by what was growing and not growing. One can be overwhelmed by the frustration of the challenges or can choose to look at the opportunity to overcome the obstacles. So we chose the opportunity.
We spent our time managing pests: weeds, potato bugs or seeds that simply didn’t grow. As I was visiting with my dad who has farmed for over 50 years, he told me that he too has seen seeds that simply didn’t grow or seeds that started to germinate and did not continue to grow.
Sometimes you just don’t understand why. Learning to accept things you cannot change and learning how to make lemonade out of lemons is an important life lesson.
Check out the state climatologists blog to learn more about June’s crazy weather.
Pick-up and Delivery
Remember that pick-up and deliveries will be on the schedule you have arranged with Harner Brothers CSA – please note the exceptions to this which were in the email.
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.
Each box is labeled for each family. The same boxes will be used for your family throughout the season. Boxes and containers should be returned the following week. Bags will only be used once.
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.
Rhubarb – One pound equals about 3 cups. Wash, cut the ends off, cut off any bad parts damaged by wind, chop into 1/4 – 1/2 inch pieces. No need to peel. You can freeze it in a Ziploc bag (no blanching) and use for months to come. Our family loves it in muffins, breads, jam, pie, crisp, sauce and torte. Check out earlier posts on rhubarb for recipe ideas.
Asparagus – Fresh cut asparagus from the Chute’s Farm Fresh Gardens in Aitkin, Minnesota. These farmers are friends of ours who we know from Farm Bureau and also the Minnesota Agriculture and Rural Leadership Program. They had some extra they wanted to share with us, and the delivery time worked out well. They snap the asparagus vs. cutting so that you are getting all edible stalk and should have very minimal amount that you do not eat. Enjoy! See how asparagus is harvested in California. Check out these recipes.
Black Seeded Simpson Lettuce – One of my favorite garden crops. Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So remember to wash your vegetables before eating. See how lettuce is grown throughout the year so it is available in our grocery stores even on our cold Minnesota days.
Radish – Cherry Belle radishes – check out these recipes.
Herb – chives – wash then chop up chives into small pieces. I enjoy using them in potatoes on the grill.
Herbs pots – includes three of one of the following: thyme, rosemary, sweet basil, parsley, sage and a few surprises. Enjoy them in your kitchen.
Fresh cut arrangement – Hosta Leaves and Spirea
Recipe of the Week
Mix together and set aside until a juice forms
6 cups rhubarb sliced into 1/4 to 1/2 inch pieces
3 cups sugar
Add one can of pie filling (cherry, raspberry, blueberry, strawberry)
Cook these ingredients for 20 minutes. Remove from heat and add 1 package of 3 oz jello (use Jello that is of the same flavor as the pie filling). Mix well. Pour into containers. Refrigerate or freeze.