Our weekend was spent weeding and getting the garden “under control.” We also planted the final round of crops for the season. While working in each area, we were pleased to see different pumpkins, squash and gourds growing. It truly is fun to see natures beauty unveiled from egg plant to peppers to cucumbers and potatoes. There are a lot of joyful surprises within. Sometimes you just need to look a little harder.
This week, we hope you to find joyful surprises within. “A joyful heart is good medicine, but a crushed spirit dries up the bones.” – Proverbs 17:22
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.
Onions – Enjoy the Patterson, purple or Walla Walla onions in your boxes.
Super Sugar Snap Peas – Second planting of this crop – Eat the pods and peas all together. Eat raw or sautee. 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.
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.
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.
Potatoes – Yukon Gold’s buttery flavor ads wonderful color to any meal whether you bake or cook it. Check out this week’s recipe below.
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.
Arrangement – A variety of flowers including lilies and zinnias.
Recipe of the Week
- 4-6 large potatoes, washed and scrubbed
- 2 Tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Cover the grate of the grill with aluminum foil.
- Turn the grill on to preheat.
- Cut potatoes into ⅓’ or ½’ wedges.
- Brush potato slices with olive oil and sprinkle with dried thyme and dried oregano.
- Lay potato wedges over aluminum foil on the grill.
- Sprinkle with salt and pepper to taste.
- Grill wedges to desired tenderness, turning occasionally.