It is so easy to look at the problems that lie in front of us and feel so overwhelmed that it is paralyzing. So, paralyzing that you can’t think of proactive solutions to address it. For me, I literally need to talk myself into how great I know I will feel after addressing a solution in this case weeding. Yet, I don’t even want to start weeding. Because once you start weeding, part of it looks wonderful, and the un-weeded looks like a bad hair day…pretty obviously AWFUL. At least when it is all weedy, it looks consistent. You hope that anyone that drives by just doesn’t notice it.

Weeds in our flower and vegetable gardens can feel so overwhelming. I’d much rather stay in bed than face those weeds. Yet, I forced myself on the only free Saturday in June to roll over so that I literally had no choice but to fall out of bed and land on my feet.

While I despise the weeds, I truly admire them. Let’s face it, we all need to be more like weeds and grow and flourish no matter what the weather conditions. Stand tall and proud wherever the seed lands.

After I got over the paralyzing feeling and started in with my proactive solutions, I just started weeding, I took it by sections so that I was able to proudly reflect back on the accomplishments.

By the end of the weekend, the gardens were no longer looking like a bad hair day, rather they appeared to have just come from seeing the hair dresser. The good plants were standing tall and proud and ready to grow in such a manner to shade out the weeds and negativity that hold them back from being productive.

I encourage you to push yourself to find the proactive solutions to what is holding you back. You too will stand tall and proud once you have achieved the dreaded task and implemented proactive solutions.

“In any moment of decision, the best thing you can do is the right thing. The worst thing you can do is nothing.” – President Theodore Roosevelt

Garden Science

The Striped Cucumber Beetle feeds primarily on cucumbers, squash, melons, and pumpkins. Active from May through August. May kill or retard growth of seedlings, if numbers are severe. Vector of bacterial wilt in curcurbits and of cucumber mosaic virus. Source: University of Minnesota Extension

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. One or two more weeks of rhubarb. Make the most of it! Check out this recipe for Strawberry Rhubarb Cream Cheese Bars.

Black Seeded Simpson Lettuce – One of my favorite garden crops. Some of the crops are ran 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. Learn more about lettuce from America’s Heartland.

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 Taste of Home’s spinach recipes.

Radishes – Wash, cut off the tops and also the bottoms, slice and enjoy in salads. Some enjoy dipping in salt.

Herb Pots – We have a variety of herbs in a pots for you to put on your deck, patio or kitchen. Basil, parsley, thyme, rosemary and oregano. Shareholders will receive a mix of three of these in a pot. Enjoy!

Fresh cut arrangement – Hosta leaves, peonies, irises and asparagus ferns.

Recipe of the Week

Strawberry Spinach Salad

Strawberry Dressing

3 Tablespoons apple juice

2 Tablespoons strawberry spreadable fruit

2 Tablespoons balsamic vinegar

Salad

1 lb boneless skinless chicken breasts

8 cups bite-size pieces spinach

1 cup strawberries, stems removed and strawberries cut in half

1/4 cup crumbled Gorgonzola cheese (1 oz)

1/4 cup chopped walnuts

Directions

1. In small bowl, mix all dressing ingredients until blended; set aside.
2. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken to cutting board.
3. Add dressing to skillet; stir to loosen any pan drippings.
4. Cut chicken into slices. Among 4 plates, divide spinach. Top with chicken, strawberries and cheese. Drizzle with dressing. Sprinkle with walnuts.
Source: Taste of Home