Continual Learning

Life is full of new surprises and trying new things. This week, the boys were station leaders as our county and a neighboring county hosted an 4-H Agricultural Adventures day camp. While the boys have lead agriculture in the classroom activities in a variety of settings, this was a new experience. They taught kids how to plant seeds, plant identification, what parts of the plant we eat and about poultry, laying hens and turkeys.

So often, we are so closely tied to what we do that we take our knowledge for granted. We don’t realize the positive impact that we can have with others if we simply share our knowledge. Shortly after the camp, one of the boys’ friend was at our place and was asking about what the different plants were in the garden. The curiosity to know where and how your food is grown is natural, and we are privileged to share what we know with others.

On the flip side, we are also continually learning. Steve grew turnips when he was growing up. I on the other hand, never experienced them. Shareholders requested turnips so we grew them. Great news, they grow well in dry conditions! The other great news…I love hearing from all of you how you plan to use them.

“Live as if you were to die tomorrow. Learn as if you were to live forever.” – Mahatama Gandhi

If you haven’t seen the kittens when you are out. Come early to snuggle with a few of these farm kittens. Interesting fact: when these kittens were meowing, Keith had them hug, and they stopped. The power of a hug!

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.

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.

Detroit Dark Red Beets

Beets – Detroit Dark Red Beets – eat them raw in a salad or boil them. Learn more here from Spend with Pennies.


Carrots – Believe it or not, I was enjoying a carrot for breakfast at about 6 a.m. Who knew they would ever be delicious at that time. Learn more about carrot harvest from America’s Heartland.


Turnips – Learn how to use this root vegetable and its leaves here from Country Living.

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 Tiger Lillies and Hydrangeas – These should brighten up your home.

Recipe of the Week

A favorite memory of mine when I think of rhubarb sticky buns or rhubarb cinnamon rolls is of a friend and mentor Ruth Shepard. While I met Ruth through Farm Bureau, her skill sets of a 4-H leader/mentor and her farm upbringing rang true when you met her. She was a wonderful cook, genuine laugh and love for life and the people she met. While this is not her recipe, it is a recipe that reminds me of her. May this recipe warm your heart and soul like Ruth’s friendship did to all that new her.

Homemade Rhubarb Sticky Buns

1 package (16 ounces) hot roll mix

4 tablespoons sugar, divided

1 cup warm water (120° to 130°)

1 large egg, lightly beaten

2 tablespoons plus 1/2 cup butter, softened, divided

2 cups sliced fresh or frozen rhubarb

1/2 cup packed brown sugar

1/2 cup light corn syrup

2 teaspoons ground cinnamon

1. In a large bowl, combine the contents of roll mix and yeast packets with 2 tablespoons sugar. Stir in the water, egg and 2 tablespoons butter to form a soft dough. Turn onto a floured surface. Knead until smooth, about 5 minutes. Cover and let rest for 5 minutes.

2. Meanwhile, in a large saucepan, combine the rhubarb, brown sugar, corn syrup and remaining butter. Bring to a boil; cook and stir for 3 minutes. Pour into an ungreased 13×9-in. baking dish.

3. On a lightly floured surface, roll dough into a 15×10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough.

4. Roll-up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down over rhubarb sauce. Cover and let rise in a warm place until doubled, about 30 minutes.

5. Bake at 375° for 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.

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