The focus this week really centered around getting things done around the rain. We received over 3 1/2 inches of rain, and it is raining again as I write. We are grateful it hasn’t been more, less or worse as we have seen some really sad weather scenarios in many areas. We pray for those in these situations.
While the rain made tying tomatoes on the trellis’ very muddy, it didn’t stop the progress … only slowed it down. The bright side is that at least the weeds pull super easy, but they are really enjoying this weather.
While it may be soggy we encourage you to take time and enjoy the smell of the rain and the treasures it leaves behind.
A view of the peas. Read more below to learn about the history of snap peas.Delicious!
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. Check out earlier posts on rhubarb for recipe ideas and the rhubarb torte recipe pictured here.
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.
Red Lettuce – The Red lettuce is mixed in with the green lettuce. Give them a try. A very tasty treat.
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.
Spinach – Great for salads – check out last week’s recipe
Beets – New beets in the boxes this week. An old garden favorite of mine. Learn how to use them here. https://www.marthastewart.com/274226/beet-recipes
Sugar Snap Peas – So delicious. Eat the the whole edible pod. Enjoy this garden favorite.
Cilantro – Did you know that ¼ cup of cilantro only has 1 calorie. Here are a few ideas from Martha Stewart to use your cilantro. https://www.marthastewart.com/search/results?keys=cilantro
Broiler Chicken – The 1/4 frozen broiler (meat) chicken, raised by the boys, is a chicken that is bred and raised specifically for meat production. When these birds eat the balanced diet specifically made for them by an animal nutritionist, their energy goes to building muscle vs a layer hen’s energy focuses on producing and laying eggs. Hormones and antibiotics are not given to chickens as this is illegal to do in the United States. Learn more at Best Food Facts. Here are some tips to cut the chicken further if desired. Check here for recipes or simply put in the crockpot frozen , cook on low for 12 hours – I add a can of 7-up, herbs and about 2 Tablespoons of butter. It will be ready for supper that evening.
Fresh cut arrangement – Hosta Leaves and Spirea
Recipe of the Week
We tried this on yogurt and ice cream. It was a success and a quick and easy way to use your rhubarb.
1/3 cup sugar
1/4 cup water
2-1/4 cups sliced fresh or frozen rhubarb
1 teaspoon grated lemon peel
1/8 teaspoon ground nutmeg
Pound cake or vanilla ice cream
Source: Taste of Home
- In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Remove from the heat; stir in lemon peel and nutmeg.
- Serve warm or chilled over pound cake, yogurt or ice cream. Refrigerate leftovers. Yield: 1-1/4 cups.