Hidden Surprises

As the garden grows into another stage, there are wonderful glimpses of surprises peaking through. This week it is super sugar snap peas. Truly a favorite of many.

I think Sam summed it up best when I told him they were growing this week. “Well, I think I’ll have those for breakfast.” Yes, vegetables for breakfast because that is how delectable they are.

Some have told us they like to prepare these peas in a variety of ways, quite honestly, we can’t get past fresh, right off the plant.

Moral of the story: Life is full of hidden surprises. Many times the best surprise may be right in front of you. Make it a great week!

Garden Science

You never know what you will find out here. But one thing you do know, is that you develop a fascination of understanding Mother Nature,from the clouds to the weeds to the insects. Growing your understanding of what our controllables are in life helps us to accept what we cannot control.

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.

First wash the rhubarb, cut off both ends and cut out any damaged parts of the stalk.

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.

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

Carrots are a root crop. You only get one harvest from each seed.

Carrots – A few to enjoy raw, in a salad or in a fresh cooked veggie dish.

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

Spring Onions Spring onions have white bulbs, but they can also have purple or yellow bulbs. Unlike mature onions, which are usually dried, spring onions should be refrigerated. Although the raw bulbs of spring onions have more bite and a stronger flavor than scallions, when sliced thickly and sautéed until tender, they become markedly sweet. Spring onions can also be roasted whole, used in a frittata or soup. Spring onions (both the white part and the green stalks) are great in stir-fry dishes.

Super Sugar Snap Peas – Eat the pods and peas all together. Great snack.

Basil – An herb I enjoy using when grilling or making tomato sauce. Learn from Martha Stewart some tips and tricks.

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.

Hosta Leaves

Hosta Leaves – Hosta leaves in a vase and it looks so gorgeous!

Recipe of the Week

This is a family favorite. Quite honestly, I make a variety of these jams to last us the entire year.

After the jar is full, use a clean wet wash cloth and wipe off the top of the jar and wipe off any spills on the jar. Tighten up the lid and label your jar. Place in refrigerator to cool the jam down. Place in freezer after a day or two days. Enjoy!

Rhubarb Jam

Mix together and set aside until a juice forms:
6 cups rhubarb sliced into 1/4 to 1/2 inch pieces
3 cups sugar

Add one can of pie filling (cherry, raspberry, blueberry, strawberry)
Cook these ingredients for 20 minutes.

Remove from heat and add 1 package of 3 oz jello (use Jello that is of the same flavor as the pie filling).

Mix well. Pour into containers. Refrigerate or freeze.

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