Embrace the Time

How can it already be August? Am I the only one that is wondering what happened to the other two months in our summer? Well, while I know I cannot get that time back, I recognize the importance of reflecting on the memories and remembering the memories made and lessons learned.

Sometimes, I am so busy living life and making memories that reflection on these moments doesn’t happen nearly often enough. I find that my time in the garden weeding, tying up tomatoes, insect scouting etc. provide me the quite time needed to reflect on what has happened and what is to come. It is a time to self-reflect, set goals and look ahead.

I encourage you not to be anxious about how quickly August will pass us by. Rather find time to embrace the time and find your space to soak it all in. You never know what will be unveiled.

Look what I found when I was weeding. Watermelon and many more are growing!

“Therefore, do not be anxious about tomorrow, for tomorrow will be anxious for itself. Sufficient for the day is its own trouble.” Matthew 6:34

Garden Science

Squash bugs primarily attack squash and pumpkins, although they can also attack other plants in the cucurbit family, such as cucumbers. Learn more from the University of Minnesota Extension.

Squash Bugs

Squash bugs primarily attack squash and pumpkins, although they can also attack other plants in the cucurbit family, such as cucumbers. They can be a real nuisance!

Learn more about squash bugs from the 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.

Jade Green Beans

Green Beans – Like the lettuce, this crop really took a jump in reaching maturity after a drink of water from Mother Nature. We have more if you are interested in freezing or canning some. Let us know if you need some dill to make green bean pickles.

Dark Red Beets – Some of our shareholders like to cut these up and eat these raw in their salads. I peeled off the skin before cooking them this week and that worked well. Learn more about their nutrition here.

Black Seeded Simpson Lettuce

Black Seeded Simpson Mix – The rain we had last week really helped give this crop a boost.

Broccoli – Enjoy fresh, on the grill or try the this salad.

Cauliflower – We tried an experiment this season to try to alleviate the insect pressure on cauliflower. We planted marigolds throughout that area. Marigolds are like a natural insecticide. While it helped, I think more marigolds would be the ticket. Even though it is warm, if you need some comfort food give this recipe a try.


Cucumbers – The cucumbers are having a wacky growing cycle with our drought. There are not a lot of cucumbers growing. It appears the plant is preserving itself vs. producing cucumbers. Here’s an interesting link on their nutritional value.

Kohlrabi – I simply eat these peeled and cut up like an apple with some peanut butter. Here are some recipe ideas and additional information on this vegetable from Taste of Home.

Sweet peppers

Peppers – Holy Sweet Peppers. We have many! Let us know if you need more next week for making stuffed peppers or other dishes. Here are some pepper recipe ideas from Martha Stewart.

Radishes – While this is a young new crop, it did grow through the 100 degree week. So watch out for holy hotness. Here are some radish recipes from Martha Stewart.

When properly pollinated and fertilized, the female flowers develop into the squash.

Summer Squash – Try the Summer Squash soup below or use the summer squash like you would use Zucchini. Check out the recipe below.

Super Sugar Snap Peas

Super Sugar Snap Peas – Yum! Eat these raw in the pods, dip in Ranch dressing or use in stir fry. One of our favorite summer vegetables is in your boxes this week.

Tomatoes – There are plenty of green tomatoes. If you would like green tomatoes, let us know. Otherwise, they should be ripening soon.

Turnips – Are you wondering what to do with the large white bulb like vegetable. This crazy root vegetable is thriving in this dry weather. Like you, I too am trying to find ways to use turnips. Remember, you can also use the leaves of this vegetable. Learn more about the nutrition here. Here are a few turnip recipe ideas from Taste of Home.

Zucchini –So many wonderful ways to use Zucchini. Try this zucchini mock apple pie square recipe.

Flower Arrangements

Fresh cut arrangement – Sunflowers, Rudebeckia, Hydrangeas and  Zinnia.


Recipe of the Week

Summer Squash Soup – a delicious option for this vegetable. I also will place extra in muffin tins and freeze. Once frozen, I will remove from the tin and place in a labeled container to use for a quick meal.

Yellow Summer Squash Soup

2 large sweet onions, chopped

1 medium leek (white portion only), chopped

2 tablespoons olive oil

6 garlic cloves, minced

6 medium yellow summer squash, seeded and cubed (about 6 cups)

4 cups reduced-sodium chicken broth

4 fresh thyme sprigs

1/4 teaspoon salt

2 tablespoons lemon juice

1/8 teaspoon hot pepper sauce

1 tablespoon shredded Parmesan cheese

2 teaspoons grated lemon zest

  1. In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes.
  2. Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.

Source: Taste of Home

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