This week, I had the opportunity to attend four different NDSU Extension Research Center Field Days in Hettinger, Dickinson and Williston, North Dakota and tour the agriculture experiment stations on the NDSU campus. NDSU is one of our nation’s Land Grant University’s. Their work on agriculture and our food system is very interesting. They are doing work to make a positive difference not only for the people of North Dakota but also for the world.

While attending this week’s tours, it was amazing to hear about:

-The different soil types in the region, and how long no-till has been a common practice by farmers in this region for many decades to conserve the soil.

-North Dakota is third in the nation in the variety of crops grown behind California and Florida.

-The excitement demonstrated by each researcher in the work that they do because of the desire they have to make a positive impact on the world around them.

I encourage you to learn more about the work being done by the land grant universities around us, and to have the same enthusiasm and passion to serve as I saw in these researchers that I met this week.

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Garden Science

Cucumber beetles – Learn more from the University of Minnesota Extension which is also a land grant university.

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.

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.

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.

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.

Cucumbers – The cucumbers are just starting to come in.

Turnips – Learn more about this root vegetable and how to use the leafy greens from the University of Minnesota.

Onions – Fresh Walla Walla Onions

French Breakfast Radish/Cherry Belle Radish – We are at the end of the radish crops for a little while.

Super Sugar Snap Peas – We were glad to see pea pods on the vines this week. It seems this growing season has a lot of hope with it.

Green Beans – I am sure glad we are seeing some green beans on these plants. Enjoy fresh or cooked.

Hostas with variety of greens and flowers – These should brighten up your home.

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Recipe of the Week

Rhubarb Slush

3 cups chopped fresh or frozen rhubarb

1 cup water

1/3 cup sugar

1 cup apple juice

3/4 cup thawed pink lemonade concentrate

1 bottle (2 liters) 7-Up or Sprite

Directions

1. In a saucepan, combine rhubarb, water and sugar. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rhubarb is tender. Cool for about 30 minutes.

2. In a food processor or blender, puree mixture, half at a time. Stir in apple juice and lemonade concentrate. Pour into a freezer container; cover and freeze until firm. Let stand at room temperature for 45 minutes before serving.

3. For individual servings, scoop 1/3 cup into a glass and fill with soda. To serve a group, place all of mixture in a large pitcher or punch bowl; add pop and stir. Serve immediately.

Source: Taste of Home