As I stood at my kitchen counter cutting up a beet and kohlrabi, I was reminded of why I enjoy gardening. You see, I am one of those people who always wants to maximize my time and organize it to live life to the fullest. Yet a book I read/listened to (audible book) recently, “The Ruthless Elimination of Hurry,” provided me time to reflect on how that isn’t always the healthiest way to live life.
The book stressed the importance of taking the time to take in what is around us, reflect on moments that were occurring or had occurred and appreciate the world around us. Whether time was specifically set aside, or we recognize time given to us such as moments waiting in lines as a time to pause and be grateful.
So back to the kohlrabi and beet, gardening forces me to slow down and enjoy the world around me. It provides the opportunity to see these amazing wonders that God provides every day. Because I am out working outside, I see the miracle of seeds sprouting and growing to plants being pollinated to create beautiful pumpkins, delicious vegetables and fruits, the amazing sunrises and sunsets and amazing insects and wild animals/birds in Creation. It also forces me to take time to peel a beautiful beet and see the amazing rich, vibrant color patterns.
I challenge you to recognize whatever rush or hurry is in your life and find time to try to eliminate or decrease that hurry so that you can take time to enjoy the wonderful gifts provided around us.
Garden Science
The hand contains four stages of potato bugs. On the leaf are the eggs, the largest bug is the adult and on either side of the adult are red dots which are different stages of baby potato bugs. We have been researching our options and recognize that constant monitoring is necessary so that an infestation does not occur. An infestation will cause them to not only eat the potatoes but other crops as well.
Potato bugs, also known as the Colorado potato beetle, are a challenging foe. The adult potato bug loves to eat the leaves of the potato plant. The problem is without leaves a plant cannot conduct photosynthesis and without photosynthesis the plant cannot create food to create potatoes. Trust me…they will eat the ENTIRE plant. Once they are done with potatoes they move to another crop and start eating.
Potato bug eggs are orange and as they hatch out, the young are a deep brownish/orange with a black head. They begin eating the plants shortly after they hatch. They are such a nemesis.
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.
Basil – Enjoy some fresh basil. I like to freeze mine to use later. Learn more from Martha Stewart here.
Beets
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.
Cucumbers – The cucumbers are having a wacky growing cycle with our drought. They loved the rain, and we have a flush of new cucumbers. Plenty for canning. Here’s an interesting link on their nutritional value.
Lettuce Mix – This is a mix of black seeded Simpson and red oak leaf lettuce. Enjoy some BLT’s this week.
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.
Potatoes – Kennebec and Purple Viking potatoes are in your box this week. Learn more here.
I just love the braided look on the stem of the onion.
Onion – Learn more about storing onions from NDSU Extension.
Summer Squash – I bet your trying to figure out how to use this squash. Here are some ideas from Pioneer Woman. Also check out the hotdish recipe below.
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 – The tomatoes loved the heat followed by the rain. In your boxes this week are Napa Valley cherry tomatoes, Sun Gold cherry tomatoes and 4th of July tomatoes.
I love the color of the flowers.
Fresh cut arrangement – Sunflowers, Zinnia and asparagus ferns.
Recipe of the Week
Spanish Style Squash Hotdish
1 pound ground beef
1/3 cup chopped onion
5 cups Zucchini sliced (I used summer squash and used the slicing/chipping option in my salad shooter)
½ teaspoon salt
¼ teaspoon garlic salt
¼ teaspoon ground cumin
1/16 teaspoon pepper
8-ounce tomato sauce
12 oz mexi-corn or corn and peppers diced
Top with mozzarella cheese
Saute ground beef and onion. Add squash and seasonings. Cook over medium heat 3-5 minutes. Add tomato sauce and corn. Bring to a boil, reduce heat, cover. Simmer 10 minutes or until squash is tender. Top with cheese. Serve after the cheese has melted. Serves six.
Source: Farm Journal and from the kitchen of Mary Jo Patzer. Thank you for sharing!