What’s Growing On?

There is a lot growing on in the garden. The much-needed shot of rain last week did help give the crops a boost. Last night’s rain did not amount to much. While that was good for the boys’ baseball games it was not so good for the plants. Here’s a glimpse of a few of the crops.

Garden Science

The heart-shaped leaves are soft and velvety. Velvetleaf is usually considered to be an annual. It can grow up to 8 feet tall in a single season but is usually 2-4 feet tall. It has been grown in China since around 2000 B.C. for its strong, jute-like fiber in the erect stem for making cords, nets, woven bags, rugs and other coarse textiles. The Chinese also used the plant for medicinal purposes to treat fever, dysentery, stomach aches and other problems. Source: University of Wisconsin 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 – This is the last week of 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! Make the most of your rhubarb. Make it into jam and freeze it for your year ahead. Check out the recipe below.

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. With all the lettuce, I thought you’d appreciate these resources with recipes from NDSU Extension.

Red Oak Leaf Lettuce – I love this beautiful red lettuce leaf. It adds such a wonderful color to your salads.

Spinach – Remember to wash before eating. A combination of these vegetables will make such a wonderful meal! Check out Taste of Home’s spinach recipes

.Super Sugar Snap Peas – This garden favorite is on the verge of a lot of production. Enjoy! The second crop of peas was planted three weeks ago, but just started to emerge. It is quite a bit behind due to the hot conditions and lack of moisture from Mother Nature. No amount of watering seems to be able to replace what Mother Nature provides.

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

Dark Red Beets – Some of our shareholders like to cut these up and eat these raw in their salads. This is an interesting resource from NDSU Extension.

Fresh cut arrangement – Hosta leaves, Hydrangeas, Spirea and Zinnia.

Recipe of the Week

Rhubarb Jam

Mix together and set aside until a juice forms:

6 cups rhubarb sliced into 1/4 to 1/2 inch pieces

3 cups granulated sugar


Add one can of pie filling (cherry, raspberry, blueberry, strawberry)

Cook these ingredients for 20 minutes. Remove from heat and add 1 package of 3 oz Jello (use Jello that is of the same flavor as the pie filling). Mix well. Pour into containers. Refrigerate or freeze.

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