This week we had some larger tasks to accomplish. Quite frankly, when you stepped back to look at them, it was quite easy to feel like these were monumental tasks that would take way to long. With the right attitude, encouragement and grit, they were accomplished with smiles and satisfaction in the end.

Yes our selfie wasn’t that great, but we still had smiles after harvesting 200 pounds of cucumbers. Great for canning if anyone is interested.

On Friday, we harvested over 200 pounds of cucumbers. Some of which were used at my work’s 100th Minnesota Farm Bureau Federation picnic. It felt good for us to give back to the farmers I have the privilege to work for and with.

I work for the Minnesota Farm Bureau Federation which is a membership organization which mission is to be an advocate for agriculture driven by the beliefs and policies of its members. Sam and I were happy to share some of our cucumbers with our members during the organizations Centennial Picnic this weekend.

The next day when Sam and I walked down to tie up the tomatoes so that they would continue to grow on the fence and not in the mud, we noticed that the previous day’s weather had encouraged quite the weed growth. First, we accomplished the tomato project – we smelled like tomatoes and our hands and arms were green.

Weeding is not a fun task. Weed control is necessary for a healthy crop.

We knew that the tomatoes would be healthier and cleaner from this task. Sorry – no picture evidence of this – hands were to dirty to touch a camera. Second, we accomplished some weeding so the crops were not choking from all of the extra “friends” growing next to them.

Weeded yellow onions.

The last monumental appearing task was weeding the yellow onions. I will admit, this got out of hand about a month ago, and no one had the time to dive into it. Well, Keith took on this task yesterday, and boy was he covered in mud and tired from this activity. His grin said it all. It looked awesome.

Lesson learned: While tasks may seem overwhelming and may feel they cannot be accomplished, set your mind to it, don’t give up and keep plugging away. When you are done and look back, what you have accomplished will feel so great. Your hard work will pay off.

Garden Science

Funny things happen in nature – these cucumbers grew together and the tomato grew a nose.

Animal Update

Farm cats are so fun to tame.

I think the boys are doing a good job with the kittens. They come running to us when we come out the door.

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.

Remember that 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.

Lettuce/Spinach – You have some Red Oak Lettuce and Spinach in your box. This next crop has been a real challenge to get going.

Carrots – This weather helped this root vegetable mature. Learn more about baby carrots from America’s Heartland.

Detroit Dark Red Beets – The entire plant is edible – that includes the leaves. Here are some ideas from Martha Stewart on how to use your beets.

Kohlrabi – Giant Duke kohlrabi. Peel it and slice like an apple. Here are more ideas.

Green Beans – This is the second round of green beans. If you want to pickle any, please let us know as we have dill that you can use.

This is a unique flower on the peas. They are usually white. Once and a while, Mother Nature gives you something different. So we wanted to share it with you.

Super Sugar Snap Peas – We may get one more harvest from this crop. We do have a third crop growing.

Believe it or not, cucumbers are a prickly crop to harvest. Yes, the stems and fresh cucumbers have little spikes on them that poke you.

Cucumbers – FanciPak cucumbers – we will have cucumbers for a while. We hope you enjoy this healthy snack.

Onion – You have one Walla Walla and one Yellow onion in your boxes this week. Learn more about onions from America’s Heartland.

Green Bell Peppers – The peppers are just taking off.

Banana Pepper – I have been cutting up and freezing the peppers with the intent to use them for recipes throughout the season.

Tomatoes – This crop is just taking off. A taste of a few cherry tomatoes and Fourth of July tomatoes this week.

Potatoes – Kennebec potatoes great for baked potatoes. Some of you may have some younger potatoes in your boxes (smaller). I find that the potatoes right out of the garden often times cook and bake faster than others. Yeah – faster meal preparation!

Harvesting zucchini and summer squash.

Zucchini – The crop that keeps on giving. Flower after flower will grow into a zucchini.

Summer Squash – Make these into noodles, sauté and more. Try making this or zucchini into noodles.

Sweet Corn – Thank you to our neighbors, the Peterson family, for contributing the sweet corn in this week’s box. Quick Tip: If you don’t eat all the sweet corn you have cooked, cut it off the cob and freeze it in a container. Reheat your frozen corn for your vegetable at another meal or use in a hot dish, salsa or a soup.

Teddy Bear Sunflowers

Flowers of the Week – Zinnias and Teddy Bear Sunflowers

Recipe of the Week

Freezer Salsa

8 cups diced seeded peeled tomatoes (about 10 large)
2 medium green peppers, chopped
2 large onions, chopped
2 jalapeno peppers, seeded and finely chopped
3/4 cup tomato paste
2/3 cup condensed tomato soup, undiluted
1/2 cup white vinegar (or apple cider vinegar)
2 tablespoons sugar
2 tablespoons salt
4-1/2 teaspoons garlic powder (or try a couple cloves of fresh garlic – season to taste)
1 tablespoon cayenne pepper Directions

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring often.

Pour into small freezer containers. Cool to room temperature, about 1 hour. Cover and freeze for up to 3 months. Stir before serving. Yield: 10 cups.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Source: Taste of Home