Angels Among Us


The sugar snap peas are producing well providing for a lot of family time. It is sure a good thing they are tasty.

Sometimes, we need reminders that there are angels among us. When the road seems endless and never-ending, God reminds us that He is here. The other morning, at 5 a.m. I received a reminder. There was the most beautiful rainbow prior to a storm moving in. I found myself thanking God for the reminder of His presence. I found it to also be the reminder to smile, allow those around you to help along your journey whatever the journey is.

This week as we worked on an endless, exhausting cycle or weeds, insects and mud – there were some long evenings. But the evenings have been beautiful with the sky illuminated with a full moon and the horizon lit up by fire flies.

We love this time of year. The boys will help outside and then play baseball. All of us working outside until it is so dark one would think we couldn’t see. But with the full moon and the fireflies, it is a reminder that with God (full moon) as our lighted path with the angels (as our fireflies) will guide us along our way. Isn’t it interesting that it took the boys to point out to me that the fireflies are like a light upon our path. Their perspective is so valuable.

Take time whether your life journey is going well, or it is a bit more challenging… to see when God is knocking on your door, providing you direction and angels to help you along the way.


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 –Did you know that rhubarb is actually a vegetable and not a fruit. It is a member of the buckwheat family.  HOwever a New York court decided in 1947 that since it was used in the United States as a fruit, it would be considered as a fruit for the purposes of regulations and duties.

This is the last of the rhubarb for the season. 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.

Red Lettuce – The Red Oak Leaf lettuce is mixed in with the green lettuce and spinach this week. A new crop of lettuce and spinach will soon be upon us.

Spinach – Great for salads – check out last week’s recipe


Fresh young beets – loving this vegetable!

BeetsNew beets in the boxes this week. An old garden favorite of mine. Learn how to use them here.

Radishes – The radishes have been challenged by insects this year. A taste to enjoy on your salads.


The cucumbers are enjoying this weather and are quickly growing into a harvestable stage. Let us know if you are interested in canning quantities.

Cucumbers – The cucumbers are just starting to come in. These new ones are great on a salad or eaten whole.

Sugar Snap Peas – So delicious. Eat the whole edible pod. Enjoy this garden favorite.

a onion

I love how my kids notice things that I don’t. This is one of them. The natural braid that occurs on the stem of an onion. Too cool and beautifully amazing!

Onions – New onions this week. Enjoy on your burgers, brats or hotdogs this 4th of July.

CilantroDid you know that ¼ cup of cilantro only has 1 calorie. Here are a few ideas from Martha Stewart to use your cilantro.

Fresh cut arrangement – Hosta Leaves and zinnias

Recipe of the Week

Cilantro – Lime Rice

1 cup long-grain white rice

Coarse salt

1/2 cup fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon olive oil

1 garlic clove

1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.

2. Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

Source: Martha Stewart


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