Monday morning at around 3:30 a.m., I sat in front of the window listening to the wind, rain and hail pounding on the house. I remember the hailstorms that would come when I was growing up in on our farm in southwestern Minnesota, how they would decimate the crop and how my parents prayed as they watched it come down that somehow everything would be ok. Monday morning, I too sat and prayed as slowly but surely everyone awoke in our house at 3:30 a.m. to watch it hail and pray that it would be ok.

So, your boxes may not be as much as we wanted them to be as we adjust to what the storm did. It did go pretty hard on the lettuce and the vine crops, sand we wait to see how the rest of the crops recover from it. We are grateful that with this storm we can move forward and not have to look at a decimated field. We pray for those that have experienced storm devastation this growing season.

As I look at the crops, it reminds me God is communicating with us that wind and hail may beat you down. But look to the new sunrise each morning and the beautiful promises of opportunity that lay in front of you. Perhaps the storm has unveiled something you hadn’t seen before such as the beautiful pumpkins and winter squash. These represent the opportunities that have been unveiled.

We are afflicted in every way, but not crushed; perplexed, but not driven to despair; persecuted, but not forsaken; struck down, but not destroyed. – 2 Corinthians 4:8-9

This hail was about the size of a quarter. and it was very rough on one side. It is fascinating to see how the hail forms and the layers it creates. What do you think the life lesson is for this?

Garden Science

Notice the stems and leaves that show the hail damage.

Look closely not only at the leaves but on the skin of the pumpkin. We are hoping that they will heal over and not experience a plant disease from this.

The hail, wind and rain tossed this zucchini plant around.

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 – This crop took a beating with the hail earlier this week. So if you see ragged, limp leaves etc it is due to that. We tried to clean it up the best we could.

Carrots are a wonderful root vegetable. Place in your refrigerator and eat raw or cooked.

Carrots – Boy did this group of carrots take off – enjoy!

Arugula – This leafy vegetable is in the family Brassicaceae known for its fresh, tart, bitter, and peppery flavor. It is good to include in salads, and I would encourage you to try it in other dishes.

Kohlrabi – This crop is at its end. We are hopeful to get more in your box before the end of September.

Onions – Enjoy the purple onions this week. Such a beautiful color.

Garlic – While these bulbs of garlic are small, they have good flavor.

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

Cucumbers – I don’t know about you, but I love the smell of cucumbers. We had a request about canning pickles. Perhaps you want to give a refrigerator pickle a try first. Here is a link to a recipe on Taste of Home and another from Martha Stewart.

Sunburst Patty Pan Summer Squash – I’ve been using this like zucchini in recipes.

Zucchini – We have another crop planted as it is like the plants experienced a sudden death syndrome. So look for more next month.

Potatoes – The Kennebec is a wonderful baking potato. See how potatoes are harvested in Idaho on America’s Heartland.

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

Zinnias

Arrangement – A variety of flowers including zinnias, rudebeckia, hostas, sunflowers and more.

Recipe of the Week

These zucchini brownies are a favorite.

Fudgy Zucchini Brownies

2 cups all-purpose flour

1/3 cup baking cocoa

1-1/2 teaspoons baking soda

1 teaspoon salt

2 cups shredded zucchini

1-1/2 cups sugar

3/4 cup vegetable oil

1/2 cup chopped walnuts

2 teaspoons vanilla extract

Frosting

1/4 cup butter, cubed

1 cup sugar

1/4 cup milk

1/2 cup semisweet chocolate chips

1/2 cup miniature marshmallows

1 teaspoon vanilla extract

1/2 cup chopped walnuts, optional

Directions

1. In a large bowl, combine the flour, cocoa, baking soda and salt. In a small bowl, combine the zucchini, sugar and oil; stir into dry ingredients until blended. Stir in walnuts and vanilla.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack for 30 minutes.
3. In a large saucepan, melt butter; stir in sugar and milk. Bring to a boil over medium heat, stirring frequently. Cook and stir 1 minute or until smooth. Remove from the heat. Stir in chips and marshmallows until melted and smooth; add vanilla. Spread over brownies. Sprinkle with walnuts if desired.

Source: Taste of Home