In the upheaval of today’s world, some things are constant: weeds will show up even when you least expect them; unpredictable weather is out of our control; and unpredictable days are full of surprises. It is interesting to look at our world through things we see each day while #StillFarming. There are lessons that can be applied to every day life. We can focus a positive attitude on the surprises some will be good and some will be challenging; manage the weeds/challenges to the best of our ability and recognize that overall God is in control hand over our worries.

“We rejoice in our sufferings, knowing that suffering produces endurance, and endurance produces character, and character produces hope, and hope does not put us to shame, because God’s love has been poured into our hearts.” – Romans 5:3–5

It’s been a busy week trying to stay in front of weed growth, planting another round of crops and prepping for the first CSA. Distance learning has included a variety of hands on lessons in the field and with equipment.

Here is a glimpse into the past few weeks and a look at what is in your boxes.

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.Please follow the CDC and MDH guidelines and COVID-19 procedures in 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.

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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.

Asparagus – Fresh cut asparagus from Lorence’s Berry Farm near Northfield.

Spinach – Love this mixed into a salad with other greens or as a stand alone by itself.

Radishes – Cherry Belle and French Breakfast radishes. We are nearing the end of this crop for a little while.

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 Taste of Home on how to use this herb.

Chives – Cut them up and use as you would onions. Add good flavor to a variety of dishes. Try the Pioneer Woman’s Cheddar Chive Biscuits.

Recipe of the Week

Strawberry Dressing
3 Tablespoons apple juice
2 Tablespoons strawberry spreadable fruit
2 Tablespoons balsamic vinegar

Salad
1 lb boneless skinless chicken breasts
8 cups bite-size pieces spinach
1 cup strawberries, stems removed and strawberries cut in half
1/4 cup crumbled Gorgonzola cheese (1 oz)
1/4 cup chopped walnuts

Directions
1. In small bowl, mix all dressing ingredients until blended; set aside.
2. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken to cutting board.
3. Add dressing to skillet; stir to loosen any pan drippings.
4. Cut chicken into slices. Among 4 plates, divide spinach. Top with chicken, strawberries and cheese. Drizzle with dressing. Sprinkle with walnuts.
Source: Taste of Home