Blessings come when you least expect it. The attitude of gratitude was obvious to me the past 24 hours.
- Today’s beginning was so beautiful, watching the fog come off the fields and the sun rise. It’s important in life to stop and take in the beauty that surrounds us.
- After last night’s baseball games, I thought for sure the last thing the boys would want to do is harvest zucchini and be in the garden. To my surprise, it was an absolute beautiful evening with smiles on everyone’s faces.
- This evening, a flower had fallen out of one of the flower arrangements. Just as I suggested that it be picked up, it was stepped on. To my surprise, it didn’t phase the flower. It still looked flawless. Moral of the story: Even if you feel like your getting stepped on by something enormous, bounce back and be beautiful – that’s what God made you to be.
Japanese beetles are a real nuisance in the garden this year. Eating leaves and flowers and decimating plants.
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 and Black Seeded Simpson – So grateful this crop seems to thrive on dry weather. Lovely color for sandwiches and salads.
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. We are nearing the end of this crop.
Onions – Enjoy the Patterson or Walla Walla onions in your boxes.
Sunburst Patty Pan Summer Squash – Sunburst is a beautiful butter yellow scallop-type squash. Each fruit is accented with a small dark green ring. The mild, white flesh remains tender and firm. Best used when harvested and eaten at around 3″ across. Here are some ways from Martha Stewart to use and prepare this vegetable.
Zucchini – Wash the zucchini and eat with or without the skin on. Here are a few ways to use it.
Cucumbers – I don’t know about you but I love the smell of cucumbers. This joyous vegetable is coming into its own. Enjoy with or without the skin on.
Green Beans – The first crop struggled to get out of the ground. We have a few subsequent crops that are coming into their own.
Super Sugar Snap Peas – Eat the pods and peas all together. This is the end of the first crop. The second crop looks like it just started to get some pods on it.
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.
Potatoes – The Dark Red Norland variety is great for cooking, roasting or on the grill. These fresh out of the ground potatoes cook up faster than others you buy. Simply because they are newly harvested. Check out this week’s recipe below.
Flower Arrangement – A variety of flowers including lilies and zinnias.
Recipe of the Week
Roasted New Potatoes
The small new potatoes work great for this dish, all you have to do is cut them in half. Otherwise cut the larger new potatoes into 1 1/2-inch chunks. No need to peel.
Prep time: 10 minutes
Cook time: 40 minutes
Yield: Serves 4-6
1 1/2 pounds of smallish new potatoes (red or yellow skinned), cleaned, cut in half or quarters
2 tablespoons extra virgin olive oil
2 cloves garlic, minced (about 2 teaspoons)
1-2 teaspoons fresh rosemary, minced
1/4 teaspoon Kosher salt
Freshly ground black pepper to taste
1 Preheat oven to 450°Fahrenheit. Place potatoes in a large bowl. Sprinkle with salt and pepper, olive oil, rosemary, and garlic. Toss until potatoes are well coated with everything.
2 Spread the potatoes out on a single layer of a roasting pan (a sturdy pan that can take high oven heat, a standard cookie sheet may warp). Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.
Source: Simply Recipes