Every year is different. In some ways, that makes it fun. In some ways, it makes it extremely challenging.

This spring brought new experiences and outcomes. This has been the wettest April-through-June period at the Southwest Research and Outreach Center in Waseca in 110+ years receiving 23.58 inches of rain since April. This is nearly twice the average normal precipitation for those months in our area of Minnesota. Faribault in Rice County set a new state record for June rainfall with 17.61 inches. This is also an interesting chart from the DNR with rainfall information.

Despite the rainfall, our regular planting went smoothly. But then it rained, rained some more and rained some more. This continued, washing and drowning out seeds because of the volume of moisture and speed of the storms. Some crops were replanted multiple times.

Some crops are growing well after the recent summer heat. While others still struggle. We continue to monitor for weed and insect pressure as well as plant diseases, molds and fungus challenges brought on by the wet spring.

As I meandered out to the garden this past weekend, I was dreading what I would find. Rather instead of finding dread, I found hope. There was so much genuine goodness growing. It simply made me so happy especially with all of the let downs and struggles the spring brought with the weather.

As always, some of best life lessons are learned outside. Remember that when Hope seems lost. It really isn’t. Just keep looking. God will provide.

“Do not be afraid. Do not lose hope. I am the Lord your God. I will be with you everywhere you go.” Joshua 1:9

Garden Science

The Japanese Beetles are a real nuisance in the garden. This year is no exception.

Learn more at 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.

Arugula – Arugula is a tangy green in the mustard family. It looks like a type of lettuce. Here are some ideas of how to use arugula from Illinois Extension.

Dark Red Beets – I enjoy beets cut up like an apple and eaten raw with peanut butter. I also enjoy cooking them, peeling off the skin and putting a little bit of butter on them. Learn more Illinois Extension and from this resource from NDSU Extension.

Cucumbers – I love the smell of fresh cut cucumbers, eating them in salads, on sandwiches or by themselves. Here is some information on their nutrition.

Kohlrabi – Kohlrabi comes in white, green, and purple, but when peeled they all have an ivory flesh. Kohlrabi tastes similar to crisp broccoli and has the texture of an apple. Learn more about this vegetable from Purdue Extension.

Lettuce – Black Seeded Simpson and Red Oak Leaf lettuce for you this week.

Onions – Learn how to cook with onions from Martha Stewart.

Potatoes – Red Norland potatoes. Check out this interesting resource from NDSU Extension.

Radishes – I use radishes raw and in hot dishes. More information on this vegetable can be found here from Illinois Extension.

Super Sugar Snap Peas – One of the garden favorites. The pod and pea are edible. This link shares the valuable nutritional benefits of peas.

Summer Squash –Two varieties are producing through this drought. Use this squash in any recipe that calls for Zucchini. Or puree ant and freeze in ice cube trays then place in a ziplock bag and use in spaghetti sauce and soups throughout the year. Try this pasta primavera recipe from Martha Stewart.

Fresh cut arrangement – Sunflowers, Zinnia and Hosta leaves

Recipe of the Week

Fudgy Zucchini Brownies

2 cups all-purpose flour

1/3 cup baking cocoa

1-1/2 teaspoons baking soda

1 teaspoon salt

2 cups shredded zucchini

1-1/2 cups sugar

3/4 cup vegetable oil

1/2 cup chopped walnuts

2 teaspoons vanilla extract

Frosting

1/4 cup butter, cubed

1 cup sugar

1/4 cup milk

1/2 cup semisweet chocolate chips

1/2 cup miniature marshmallows

1 teaspoon vanilla extract

1/2 cup chopped walnuts, optional

1. In a large bowl, combine the flour, cocoa, baking soda and salt. In a small bowl, combine the zucchini, sugar and oil; stir into dry ingredients until blended. Stir in walnuts and vanilla.

2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack for 30 minutes.

3. In a large saucepan, melt butter; stir in sugar and milk. Bring to a boil over medium heat, stirring frequently. Cook and stir 1 minute or until smooth. Remove from the heat. Stir in chips and marshmallows until melted and smooth; add vanilla. Spread over brownies. Sprinkle with walnuts if desired.

Source: Taste of Home