There is always something to do at our place. We replanted some crops and did quite a bit of weed control. We are also closely monitoring potato bugs and some other critters that are enjoying a few of the plants. We will let you know what we find out. Here’s some highlights from the week and a look at what to expect in your boxes. Enjoy and thank you!
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. Here is a little history on rhubarb.
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! Check out these recipes from Martha Stewart.
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.
Outrageous Red Lettuce – This variety adds beautiful color to any sandwich or salad.
Spinach and beet leaves – great for salads
Radishes – Cherry Belle and French Breakfast radishes. Read a little history on radishes.
Chives – wash then chop up chives into small pieces. I enjoy using them in potatoes on the grill.
Cilantro – wash and enjoy. Freeze extra by placing in ice cube trays and running water over them and freeze. A good way to use later in soups and other dishes. Check out these ideas from Martha Stewart on how to use this herb.
Herb Pots – Pick your variety in a pot to bring home and keep throughout the season. Check out this resource on herbs.
Recipe of the Week
Using a pie crust cutter. Mix the following.
2 cups flour
2 teaspoons baking powder
2 teaspoons salt
2 Tablespoons milk
1/2 cup butter
Mix then pat into a 9 x 13 cake pan.
6 cups rhubarb cut into small 1/2 inch pieces
6 oz package of strawberry or raspberry jello.
Place cut rhubarb on top of the bottom layer. Rhubarb should be cut into 1/2 inch pieces. Sprinkle jello powder over rhubarb.
2 cups sugar
1 cup flour
1/2 cup butter
Mix with pie cutter or fork and spread on top of Jello. Bake at 375 degrees Fahrenheit for 45 minutes.