It is hard to believe it is September. Even though the temperatures are a bit cooler this week, the summer has had its own funk and uniqueness like no other. Since school has not started, it is a bit hard to grasp that there is only three weeks left in the CSA.

As we look out into the garden, we see pumpkins unveiling themselves, and the fall colors wanting to show. As we look ahead to next week, start preparing yourselves for these fall beauties on your front porch. They are a favorite of ours to harvest because they are bringing the most joy to our hearts.

Even in the upheaval of the season, I am reminded of special gems. For example, this Sunday as I was out for a walk, I came across two ladies who had stopped to pick up a caterpillar and help it across the road. Depending on your perspective, I looked at from the standpoint that even the smallest act of kindness by one person can make a difference in the life of another. Then tonight, a special shout-out to one of our shareholders who is a glass artist gifted us a beautiful garden butterfly. I did not know she had left it, but as soon as I saw it, I knew what had happened. Coincidence or act of God – caterpillar at the beginning of the week and a butterfly mid-week. I think God was telling me to look to him for the small acts of kindness – he is ever present in our lives.

So, as you look to your Labor Day weekend, whether you are spending it at home, with family or the last get away before school, may you find joy that these changing seasons bring and value in small acts of kindness to others.

Thought this photo capture would brighten your day. As my dad has repeatedly told me, there isn’t anything more beautiful than watching a good mom take care of their young. Wishing you the peace that is captured in this photo.

Garden Science

4-H state fair interview for vegetables included: green beans, cherry tomatoes, cucumbers, carrots, onions and Kuri squash. He is most proud of the carrots and their uniformity.

This week was the 4-H state fair virtual judging. Keith entered both his breeding gilt (female that has not yet given birth) and his vegetable garden project. He will not find out the results of the swine judging until later this month. He did conduct his vegetable judging interview in a group format with other 4-Hers sharing about their project and earned a blue ribbon. Learning from others and sharing what has been learned in your given project area is such a valuable part of 4-H. You may think there isn’t much science that goes into it. But anytime you are involved with agriculture there is science all around you.

Animals all around. Sam was out walking his 4-H pig. As you can see the kittens had an interesting view.

Keith showed his 4-H pig for the virtual show. After showing he picked up the camera to capture images of his 4-H animal.

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.

Arugula – Also known as “rocket” or “roquette,” arugula is a fast-growing, cool-season salad green that adds a tangy, mustard-like flavor to salads. Learn more from The Old Farmer’s Almanac and from Food and Wine.

Kale – We have a few new plantings of kale coming through. This crop has been challenged by insects this year. Kale, or leaf cabbage, belongs to a group of cabbage cultivars grown for their edible leaves, although some are used as ornamentals. So, let us know if this is a vegetable you would like included in your boxes.

Outrageous Red Lettuce and Black Seeded Simpson – New crops are coming in slow but sure. Boy this has been our most challenging year with lettuces and spinach. Look for it to come on here in September. Include in your diets for a quick salad to keep yourself healthy during these challenging times.

Swiss Chard

Swiss Chard – Swiss chard is a leafy green vegetable that is closely related to beets and spinach. Like beets and spinach, the leaves are edible, taste great raw as baby greens, and grow up to be a hearty green that can be sautéed into a tasty side dish. Swiss chard leaves can be eaten raw or cooked. The stalks are thicker than the leaves so they take longer to cook. Chop the stalks into 1-inch pieces. Sauté, steam or cook the stalks in a pan with water (1/2 cup per bunch) first, then add the leaves and cook until wilted.

Basil – This crop keeps on growing. Give pesto a try. Here’s a recipe from Simply Recipes or try this pesto pasta with tomatoes from Betty Crocker using your spaghetti squash.

Cilantro – Use the cilantro to make Pico de Gallo this Labor Day weekend. Try this recipe from Pioneer Woman.

Broccoli

Broccoli – I would eat this vegetable as is, but it would also be a wonderful addition to a salad or soup.

Carrots – Carrots are back this week. Enjoy fresh or we love this recipe from Taste of Home.

Radishes – French radishes to add to salads or eat raw.

Jade Green Beans

Green Beans – Another crop of green beans is starting to come in.

Onions – Enjoy Walla Wallas this week. If you have to many, cut them all up and place them in a bag or container in the freezer to make meal prep much faster throughout the year.

Cucumbers – The second crop of cucumbers has come in and is in your boxes.

Sunburst Patty Pan Summer Squash/Zucchini – These two crops crossed but since they are both in the summer squash family it can work to your advantage. Use them in any zucchini recipe. A new crop of zucchini is also growing.

Spaghetti SquashSpaghetti Squash – I love this squash and this option to make a spaghetti meal using this for the spaghetti. Learn more about this vegetable from Martha Stewart.

Kuri Squash

Kuri Squash – Baby red hubbard with appealing color and shape. Flesh is smooth in texture and great for pies and purées. I cook it like I do Butternut or Acorn Squash.

Tomatoes – We have made some nutrient adjustments for the tomatoes to prevent some splitting and are hopeful the rest of the crop finishes strong.

Potatoes – Yukon Gold have a wonderful butter flavor and are a versatile potatoe great for baking or roasting. See how potatoes are harvested in Idaho on America’s Heartland.

Sweet Corn – Thank you to our neighbors the Peterson’s for this week’s sweet corn. Remember if you have extra or don’t eat all that you cook up. Simply cut it off the cob and place in a freezer bag or container and use at another time in a hot dish or soup.

Arrangement – A variety of flowers including zinnias, Rudebeckia, hydrangeas and more.

Recipe of the Week

Chocolate Red Kuri Pumpkin Pie
Makes for one deep-dish 9-inch pie

Pumpkin Pie Filling
1 3/4 cups red kuri puree
1 cup  heavy cream
2 eggs
2/3 cup light brown sugar, packed
3/4 teaspoon grated lemon zest
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg(optional)
1 teaspoon vanilla extract
Dark or milk Chocolate squares for garnish

Pie Crust
Cut together the following ingredients with a fork or pie cutter.
2 cups flour
1 cup Crisco
2 1/2 Tablespoons sugar
1/2 teaspoon salt

Then mix together and add to the dry ingredients.
1 egg yolk
1/3 cup of milk

Check out this Martha Stewart video on making a pie crust.

Instructions
1. Preheat your oven to 450°F (230°C) with the rack in the middle position.
2. In a large bowl, beat the eggs with a whisk until the whites and the yolks are homogenous, about 2 seconds. Add the remaining filling ingredients to the bowl and whisk well to combine. Make sure the eggs and cream are completely incorporated. Line a rimmed pie pan with the unbaked crust, then pour the filing.
3. Bake in preheated oven for 15 minutes, then reduce the heat to 350°F (180°C) and continue baking for 45-60 minutes, or until the filling has set. Make sure the filling doesn’t boil, so if your oven it very hot, you can reduce heat to 325°F (160°C) after only 10 minutes. 10 to 12 minutes before the end, place chocolate squares on top of the pie and allow to melt. Insert a knife or tooth pick in the middle of the pie, if comes out clean, it’s done!
4. Allow to cool completely on a wire rack. Then serve at room temperature or chill in the refrigerator and serve cold.
Note: if you’re not familiar with red kuri squash, its bright orange flesh is easy to cook and tastes a bit like chestnut and sweeter than a pumpkin, so you don’t need to add as much sugar to your recipes.

Source: Pie filling recipe Eat Well 101