Weeds, weeds, weeds that’s what it’s all about, we don’t love each other, lambsquarters, nightshade, quack grass, pigweed, that’s what it’s all about. It’s about weeds, weeds, weeds. It’ about weeds, weeds, weeds. This is my weed version spin-off of the song “It’s all about Love.”
Yes, weeds are top of mind with the heat, and this time of year. Controlling the weed competition to provide the optimal growing conditions for a plant to be healthy is important for productive plant growth outcomes. I always feel this is the most challenging time for weeds as there is no natural “canopy” from the garden crops formed over the weeds to shade out their growth.
What keeps us motivated to finish the weeding? Well, the radio always helps, along with, good conversation and a few games of “would you rather.” But to be honest, the feeling of looking back on your work and being able to say to yourself, “job well done” and also knowing that the plants will be healthier and more productive throughout the growing season, makes it all worth it.
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, and chop into 1/4 – 1/2-inch pieces. No need to peel You can freeze it in a Ziploc bag (no blanching) and use it for months to come. Our family loves it in muffins, bread, jam, pie, crisp, sauce and torte.
Black Seeded Simpson Lettuce – One of my favorite garden crops. Some of the crops are run under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So remember to wash your vegetables before eating. See how lettuce is grown throughout the year so it is available in our grocery stores even on our cold Minnesota days.
Red Oak Leaf Lettuce – I love this beautiful red lettuce leaf. It adds such a wonderful color to your salads.
Spinach with Beet Greens – Remember to wash before eating. A combination of these vegetables will make such a wonderful meal! Check out some of Martha Stewart’s spinach recipes.
Radishes – Wash, cut off the tops and also the bottoms, slice and enjoy in salads. Some enjoy dipping in salt.
Chives – wash then chop up chives into small pieces. I enjoy using them in
Cilantro – Keep this plant all year long. Put it on your window sill and keep cutting it back.
Fresh cut arrangement – Hosta leaves, peonies, irises and asparagus ferns.
Recipe of the Week
Source: Sally’s Baking Addiction
3 cups all-purpose flour (spoon & leveled)
1/2 cup granulated sugar
1/2 cup packed light or dark brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cubed
1 large egg
2 teaspoons pure vanilla extract
1/4 cup milk
1/3 cup old-fashioned whole rolled oats
2 and 1/2 cups chopped strawberries
2 and 1/2 cups sliced rhubarb (1/2 inch pieces)
1/2 cup granulated sugar
1 Tablespoon cornstarch
1 teaspoon orange zest
Preheat oven to 350°F. Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
Make the crumble mixture for the crust and topping: Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. This takes at least 5 minutes of cutting in with a pastry cutter.
Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. Use your hands if needed– the mixture comes together easier with your hands than with a spoon.
You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly– that’s ok. Set aside. (Oats will be used in the topping in the next step.)
Strawberry Rhubarb Filling: Gently mix all of the filling ingredients together. Spread over the crust. Sprinkle the remaining crumble mixture all over the filling. Sprinkle the oats on over top. With the back of a large spoon or flat spatula, lightly press the topping down so it’s a bit snug on the strawberry rhubarb layer.
Bake for about 42-50 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean (with a few jam strawberry/rhubarb specks!). Remove from the oven and allow the bars to cool completely in the pan set on a wire rack.
Lift the cooled bars out using the parchment paper overhang on the sides. Cut into squares. Cover and store leftover strawberry rhubarb bars at room temperature for up to 2 days or in the refrigerator for up to 1 week. Freezes well.