Green beans that have been weeded.
We have spent much of our time this week controlling and managing pests in the crops. The weeds seem to always thrive and hinder the growth and health of the crops. But once you take away the obstacle of the pest and the weeds the crops really grow.
Have you ever wondered why, for the oddest reason, weeding seems therapeutic even though it is a dreaded process? Why do we feel so satisfied when a garden or a field has been cleaned of the weeds and pests? It reminds me of events or things in life that drag us down, that don’t let us or those we love thrive to be their best self. I feel that weeding for that moment in time allows me to be in control of something.
There are so many things that are out of our control, but if we can focus on one “weed or pest” at a time, eventually we will get to the end of the field and look back and see that for a moment in time we have conquered what ever was holding us back. Just like the crops that we want to grow, we need to rid ourselves of the weeds or pests that hold us back from achieving our true potential.
Yes, the weeds and pests will come back if we allow them to but just like in agriculture, we need to constantly troubleshoot and find better ways to show constant improvement to strive to be our best self.
So the moral of the story: don’t let weeds or pests stand in your way of seeking your sunshine to stand tall and proud to achieve your maximum potential. Face what you dread head on, and the end result will be worth your efforts.
Crop scouting for potato bugs.
The last planting of potatoes was hilled which means using the tiller with a special attachment to push more dirt up along the potato plant and providing the plant more room to grow potatoes.
The tomatoes were tied up so they are not growing on in the ground. This they are cleaner and less chance for soil born plant disease.
We were able to continue learning about other areas of agriculture on a 4-H field trip to the University of Minnesota touring a variety of their research farms.
Garden Science
Japanese beetles feed on the leaves of over 300 species of plants. Adults feed on the leaves of plants between the veins, leaving a skeleton of brown fibers where the leaves used to be. Learn more here.
Tomato Hornworms is a very destructive pest to tomatoes, peppers, eggplant and potatoes.
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.
Red Oak Leaf Lettuce – Red Oak leaf lettuce have elongated, lobed and loosely serrated leaves similar to those of oak leaves. The vibrant burgundy stained leaves form a semi-tight rosette, growing upward and outward. Red Oak Leaf lettuce has a buttery texture and an incredibly mellow, nutty and sweet flavor. It is known for its sweetness, which may be an even more memorable quality than its attractive foliage.
Spinach – Great for salads – check out last week’s recipe
Cucumbers – The cucumbers are growing like crazy. Here are a few ideas on how to use them from Martha Stewart.
Beets – An old garden favorite of mine. The beetroot is the taproot portion of the beet plant. It is one of several of the cultivated varieties of grown for their edible taproots and their leaves called beet greens. Learn how to use them here.
Carrots – The carrots are finally ready! Enjoy.
Swiss Chard – The green leafy vegetable has the leaf stalks and often leaf blade or stalk that can be eaten. The leaf blade can be green or reddish in color; the leaf stalks are usually white, yellow, or red.
Sugar snap peas were first developed in 1952 by cross-breeding snow pea with a mutant shell pea plant. Researchers hoped that the cross might counteract twisting and buckling seen in varieties at the time. With this cross, they developed a new class of snow pea.[2] Snap peas, like all other peas, are pod fruits. An edible-podded pea is less fibrous, and edible when young. Pods of the edible-podded pea, including snap peas, do not have a membrane and do not open when ripe.
Onions –Enjoy on your burgers, brats or hotdogs.
Summer Squash – You don’t have to peel the squash, just wash it. Here are a few ways to use it from Country Living. Shareholders either have the golden egg or a zucchini in their box.
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.
A variety of zinnias and sunflowers.
Fresh cut arrangement –zinnias, hostas, sunflowers and hydrangeas.
Recipe of the Week
Freezing Herbs
This is step by step instructions that I posted a few years ago, but it was worth reposting. From time to time, I will be setting out additional herbs in case you don’t have those herbs in your pot, or you would just like more. Help yourself, and use this method to have a taste of the garden throughout the winter.
Wondering how to preserve your herbs for making salsa or chilli? I wash them and place in a small ice cube tray and then place in a small Ziploc bag so I have them when I need them. First, wash herbs under cold water.
Cut or pull herbs apart and place smaller portions in the separate compartments in an ice cube tray. This tray I found in the $1 isle at Target.
Run water over the herbs and place in the freezer. Once frozen, take out of tray and place in labeled bag or container. These will come in handy throughout the year when a recipe calls for an herb. Just take the ice cube and place in the recipe. Fresh herbs throughout the year.
