It is so much fun at this time of year to walk around and find what is growing under the canopy of leaves. We are seeing a variety of winter squashes, pumpkins, gourds, cantaloupes and watermelon. The challenging part of all of this is that while we are super excited to see them, we still have to be patient for them to reach full maturity.
It is a good reminder that being patient in life is worth the wait.
Be prepared that a lot of surprises will be harvested in the coming weeks. We encourage you to be ready to preserve the produce to enjoy this winter.
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.
Boxes of Produce
Remember food safety in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.
Lettuce/Spinach Mix – Unfortunately, this crop has really struggled this year. This week was a mix of spinach, kale, Black Seeded Simpson and Red Oak Leaf lettuce.
Brussel Sprouts – Give this vegetable a try. I had never tried them until this year, and I was pleasantly surprised.
Cucumbers – The cucumbers have picked up and the second planting is doing well. If you are interested in pickling some we may have extra for you to do so.
Green Beans – The first of this second crop. Perhaps you are interested in pickling some. Let us know. It looks like there is a good crop coming.
Kohlrabi – A garden favorite. I love to peel it, cut it up like an apple and dip in peanut butter.
Peppers – A variety are making an appearance in the garden. There will be some super-hot ones forth coming. Meanwhile, I encourage you to try the smaller red peppers, Sweet, Cherry Stuffer.
Potatoes – Kennebec potatoes. Great for the grill or baked.
Onions – A variety of onions were harvested this week, Walla Walla and Blush Onions.
Summer Squash – Zucchini, Peter Pan and Sunburst varieties. TIP: use your summer squash like your zucchini. None of these need to be peeled when using them.
Super Sugar Snap Peas – We started the second planting of this crop. We are grateful that the peas are doing well with the timely rains.
Tomatoes – A few Fourth of July and cherry Sungold tomatoes. I love the size of the Fourth of July for a quick lunch, and the Sungolds. The tomatoes are quickly turning. Let us know if you are interested in canning or freezing extra quantities.
Sunflowers, Zinnias and Hydrangeas – These should brighten up your home. Put a splash of bleach in the water to help them last longer.
Recipe of the Week
Banana-Zucchini Bread
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs, room temperature
2 medium ripe bananas, mashed (about 1 cup)
2 cups sugar
1 cup applesauce
1-1/2 cups shredded unpeeled zucchini
1 cup chopped pecans
Directions
Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk eggs, bananas, sugar and oil. Add to flour mixture; stir just until moistened. Fold in zucchini and pecans.
Pour into 2 greased 9×5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.
Source: Taste of Home
