As we returned home from our travels around the 4th of July and over the weekend, the weeds had found a new foothold and had once again felt like they were “taking over.” This is quite frustrating when you try to manage the pests appropriately so the crops can thrive.
But while I was weeding, the story of the “The Parable of the Weeds” from Mathew 13:24-43 came to mind. The story basically boils down to my comparative…the weeds are from the devil, and the crops are angels sent to earth to do good will – nourishing others. I recognize that this is an interpretation into a larger lesson. But what I can tell you, it is like seeing angels when you see the crop with no weeds in it.
The good news…we are seeing new vegetables on the verge of harvest such as green tomatoes, cucumbers and summer squash. So here’s hoping to seeing more angels within the garden.
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.
Outrageous Red Lettuce – So grateful this crop seems to thrive on dry weather. Lovely color for sandwiches and salads.
Spinach – The first crop has seen its last harvest. The second crop has been parched by the sun this week so we are watering it and seeing what next week will bring. Some beet greens are also mixed in with this.
Carrots – A few to enjoy raw, in a salad or in a fresh cooked veggie dish. When they are fresh out of the garden like this, I don’t worry about peeling. I simply wash and eat raw or slice and add to a salad.
Kohlrabi – Two varieties this week: purple and giant duke. Cut off the bottom and the top, peel them and cut up like an apple. I love to eat them dipped in peanut butter.
Radishes – A few – the heat may have made them a bit tangy – with a bite to them.
Onions – Enjoy the Patterson or Walla Walla onions in your boxes.
Super Sugar Snap Peas – Eat the pods and peas all together. Great snack.
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.
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.
Flower Arrangement– A variety of flowers including lilies and zinnias.
Recipe of the Week
Sugar Snap Peas with Sesame Seeds
Nutty sesame oil balances the sparkle of fresh ginger. A combo of black and white sesame seeds makes for striking presentation, but if you can’t find the black ones, just use 2 teaspoons of white seeds. Prep time: 20 mins .
3 cups fresh sugar snap peas (about 12 ounces) or frozen loose-pack sugar snap peas
1 teaspoon grated fresh ginger
2 teaspoons butter
1 ½ teaspoons toasted sesame oil
½ teaspoon salt
⅛ teaspoon ground black pepper
1 teaspoon white sesame seeds, toasted
1 teaspoon black sesame seeds
Remove strings and tips from fresh peas. Cook fresh peas, covered, in a small amount of boiling salted water for 3 to 5 minutes or until crisp-tender. (Or, cook frozen peas according to package directions.) Drain well. Transfer peas to a large bowl; set aside.
In a small saucepan, cook ginger in hot butter for 1 minute. Remove from heat. Stir in toasted sesame oil, salt and pepper. Pour butter mixture over hot cooked peas; toss to coat. Sprinkle with sesame seeds. Serve warm, at room temperature or chilled.
Source: Midwest Living