So often, we focus on the destination of where we are going. That we don’t stop to reflect on the journey of how we got there. When we are working outside towards a goal, I often reflect on this. For example, the weed and insect management/control journey is long, continuous and arduous…we just want to be done! Once the destination is achieved, we feel accomplished. Along that journey, we have conversations, experience sunrises and sunsets, see lightning bugs, baby birds and more. The journey can be memorable when we pause to notice what’s around us and reflect.
Weeding can be long but when you have someone to chat with and listen to the radio with, it makes all the difference.
I feel the same as the boys go through their 4-H livestock journeys. One such journey is coming to a close this week, as Keith finalizes everything with raising meat birds. It has been an interesting and challenging journey raising a larger number of birds than what he was used to. The crop price increases caused feed prices to rise causing increased input costs, and weather temperature lows and extreme highs created learned moments of challenges and disappointment.
As a parent, I saw him be an ingenuitive, resilient caretaker of his birds. With a goal of the birds having a healthy and good life and in the end providing healthy food for people he knows and cares about. While in the beginning, the end destination was earned income. The journey provided opportunities for personal growth beyond measure that will last him a lifetime.
“If all difficulties were known at the outset of a long journey, most of us would never start out at all.” – Dan Rather
Garden Science
The National Drought Mitigation Center, U.S. Department of Agricultura (USDA) and National Oceanic and Atmospheric Administration (NOAA) have a joint effort to create the U.S. Drought Monitor. This map shows drought conditions across Minnesota using a five-category system. Our area is among the 55.7% of Minnesota is in D1-Moderate Drought. If you aren’t aware, you should be aware that many parts of the U.S. are in a severe drought. Watch for this to impact crops from those areas. Crops need water to grow.
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.
The Harner Bros are the 5th generation to raise this rhubarb originally planted on the family farm near Tracy by their great-great grandparents after immigrating from Norway and transplanted to our home near Northfield.
The Harner Bros are the 5th generation to raise this rhubarb originally planted on the family farm near Tracy by their great-great grandparents after immigrating from Norway and transplanted to our home near Northfield.
Rhubarb – One-pound equals about 3 cups. Wash, cut the ends off, cut off any bad parts damaged by wind, chop into 1/4 – 1/2-inch pieces. No need to peel. You can freeze it in a Ziploc bag (no blanching) and use for months to come. Our family loves it in muffins, breads, jam, pie, crisp, sauce and torte. Check out these recipes at Martha Stewart. One more week most likely for this crop.
Spinach and Beet Leaves– Love this in a salad by itself or in sandwiches. Wash it and enjoy. Try this salad.
Outrageous Red Lettuce and Black Seeded Simpson – So grateful this crop seems to thrive on dry weather. Lovely color for sandwiches and salads. This crop was cooled with well water to take the field heat off. It was not washed.
Beets – A few Dark Red Detroit Beets for you to enjoy. Eat them raw cut up in your salads.
French Breakfast Radish – Love the variegated look of this vegetable. The dry weather is making this crop unpredictable. Check out these recipes from Martha Stewart.
Cherry Belle Radish – Add great flavor and color to a salad. My mom loves a radish sandwich…sliced radishes between two slices of buttered bread.
Hostas with variety of greens and flowers – These should brighten up your home.
Recipe of the Week
Ingredients
- 4 cups sliced fresh or frozen rhubarb from about 15-16 ounces
- 3- ounce box strawberry jello or any red jello
- 3/4 cup granulated sugar
- 1 15.25-ounce box white or yellow cake mix*
- 1/2 cup butter melted (salted butter is better here)
- 2 cups cold water
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 13- by 9-inch baking dish with cooking spray.
- Arrange the rhubarb in an even layer in the bottom of the baking dish. Sprinkle the Jello over that, then top with the sugar.
- Sprinkle the yellow cake mix powder over all of that, then top with the melted butter and the cold water. Bake for 45 minutes to an hour, until the top is lightly browned and the rhubarb is bubbling.
- It’s possible to serve the dump cake warm but it’s MUCH easier to serve if you chill it for a couple of hours, until it sets up a bit. Serve with whipped cream or ice cream if desired.
- Uneaten cake can be stored in the fridge, covered, for up to 4 days or frozen (tightly wrapped) for up to 2 months
Source: The Itsy Bitsy Kitchen
