We took a bit of a break this weekend to attend a family high school graduation. The break was needed and appreciated. But upon our return, the weeds had grown, and we need to give attention to the garden to ensure the crops continue to thrive. I would compare this part of the plant’s life to toddler stage. The plants are young need the attention, fun to see thrive, give them the attention they need now, and life will be good to them.
So as we look at things that challenge us, I am reminded of Romans 5:3-5. “But we also glory in our sufferings, because we know that suffering produces perseverance; perseverance, character; and character, hope. And hope does not put us to shame, because God’s love has been poured out into our hearts through the Holy Spirit, who has been given to us.”
Hoping you have a week where your efforts produce hope.
Garden Science – Potato Bugs
Check out what the insects were doing to all of the vine plants this week.
Striped cucumber beetles are eating the vine plants. As you can see, they will eat the entire leaf. We did use an insecticide to kill them. We always plant flowers that will provide a positive atmosphere for beneficial insects that will feed on these and other negative insects. Learn more from the University of Minnesota here.
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.
When rhubarb is harvested it is pulled from the ground. The white ends are what was pulled out of the ground (cut these off), and the leaves are cut off of the other side. After washing your rhubarb. Cut off both ends and cut it into 1/4 inch – 1/2 inch pieces. Now you are ready to use it in a recipe or freeze it.
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. Check out these recipes at Taste of Home.
Spinach can be harvested many times from the same crop. You cut the leaves off of the plant, and they grow back. So we get several harvests from one planting.
Spinach – Love this in a salad by itself or in sandwiches. Wash it and enjoy.
I just love the braided look on the stem of the onion.
Onion – Enjoy a fresh onion in a dish this week. Eat it raw or use it in a dish.
French Radish – I never get tired of the beautiful colors of this crop.
French Breakfast Radish – Love the variegated look of this vegetable. This crop is coming to an end.
Cherry Belle Radish – Add great flavor and color to a salad. My mom loves a radish sandwich…sliced radishes between two slices of buttered bread.
The aroma of cilantro is amazing. Their leaves or so fun to look at as well.
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.
Hostas with Weigela or Spirea – These should brighten up your home.
Recipe of the Week
I love rhubarb and have many favorite recipes. This particular one takes more time so I just don’t make it as frequently. But it is worth the effort! Don’t let the meringue scare you. Give it a try.
Rhubarb Torte
Crust – 1st step
1 cup flour
½ cup butter
Dash salt
2 Tablespoons sugar
Mix like a pie crust until crumbly. Push down in your pan and bake for 25 minutes at 325 degrees Fahrenheit.
Middle – 2nd step
1 ½ cups sugar
2 Tablespoons flour
1/3 cup cream
3 egg yolks beaten
3-4 cups chopped rhubarb about ½ inch pieces
While crust is baking. Cook the middle mixture in the microwave, stirring frequently until mixture is thick. Pour over baked crust. Place this all in the oven at 325 degrees Fahrenheit for 15 minutes.
Top – 3rd step
3 egg whites – mix with hand mixer until the whites are stiff when you lift out the mixer
Add
¼ teaspoon cream of tarter
1/3 cup powdered sugar
A dash of vanilla
A dash of salt
Beat all of this together. Spread on top of the middle mixture. Place in oven for about 5 minutes at 325 degrees Fahrenheit. Tips for making meringue.
Enjoy! It is worth the effort.
