Positively impacting the world

This week, I have had the opportunity to listen to many researchers share their knowledge with farmers and ranchers at some of NDSU Research Extension Center’s field days. These field days are open to the public to learn more and to see how they can apply what they learn to improve their farm or ranch.

It is absolutely fascinating to hear what the researchers are working on, and their passion and desire to improve our food supply chain exudes them. It is so fun to watch people do what they love and know that what they do will positively impact the world.

I’ve had the great opportunity to work with researchers and Extension personnel in four states: Minnesota, South Dakota, Wisconsin and North Dakota. I can say without a doubt that I wish the general public new how much work goes into each and every step of the food supply chain. The true passion and desire to make the best better and to feed the world is real and grounded at the very beginning of each of our food supply processes.

Garden Science

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.

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.

Did you know that when we harvest cucumbers that they have small spikes on them? Cucumbers may have become spiny for the same reason that some animals are camouflaged or have horns…to protect themselves from predators.

Cucumbers – The first cucumbers of the season.

Super Sugar Snap Peas – This garden favorite is producing like crazy. It is hard to keep up The second crop of peas was planted mid-June. Due to the dry weather, it has been slower growing. While I love to just eat these peas fresh. Here are a few ideas from Taste of Home for additional ways to use them.

Radishes – Wash, cut off the tops and also the bottoms, slice and enjoy in salads. Some enjoy dipping in salt. Some radish recipes from Taste of Home.

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.

Zucchini – The first of the season.

Fresh cut arrangement – Hydrangeas, Sunflowers and Zinnia.

Recipe of the Week

Sugar Snap Peas with Sesame Seeds

1 pound sugar snap peas

Dark sesame oil

Sesame seeds

Kosher salt

Toss sugar snap peas in a bowl with sesame oil, sesame seeds, and kosher salt, to taste. Serve.

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