Author: kharner

Take time to enjoy the gifts around us
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Take time to enjoy the gifts around us

As I stood at my kitchen counter cutting up this huge beet and some 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.

Take a look at this huge red beet harvested today.

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

Insects, insects every where including this green tomato worm.

Tomato Hornworm learn more from the University of Minnesota Extension.

-Tomato hornworms are very large caterpillars with a horn-like tail.

-Their favorite plant is tomato.

-Hornworms chew leaves and can completely defoliate plants.

-They can also chew holes in the fruit.

-Physical removal is usually the only necessary management.

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.

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 can be harvested for several weeks.

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

Broccoli – This may be the last taste of this vegetable for the season.

Cucmbers – there is dill and cucumbers for canning for those interested.

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.

Purple Kohlrabi – love the color.

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.

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.

Potatoes – Kennebec and a few Red Norlands are in your box this week. Learn more here.

We enjoyed cutting the radishes up and using them in a saute with onions and peppers to place on top of sandwiches or other meals. We loved them this way.

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.

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.

Extra sweet corn after a meal: What we don’t eat, we simply cut off. We us a bundt pan to catch all of the corn. We then place it in a Ziploc bag that has been labeled and dated and place in the freezer to use this winter.

Sweet Corn – Thank you to our neighbors FarGaze Farms for this weeks sweet corn.

Tomatoes – The tomatoes loved the rain. In your boxes this week are Napa Valley cherry tomatoes, Sun Gold cherry tomatoes and 4th of July tomatoes.

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

Hydrangeas, Sunflowers and Rudebeckia

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

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!

 

Embrace the Time
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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

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

A new view creates new perspectives
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A new view creates new perspectives

During our lifetime, we experience instances when new perspectives are necessary to accomplish goals. This year was one of those times.

At the beginning of the year with our shop being rebuilt and in the early stages of construction, there were many unknowns and unexpected moments occurring regularly. Thus, we opted to reevaluate the CSA and approach with a new perspective. We switched to an 8-week offering vs a 16-week CSA. We hope this has provided our shareholders more opportunities to enjoy their summers and not feel overwhelmed by the weekly produce. Thus, decreasing food waste and increasing usability.\

Installing mulch and fencing for tomatoes in May.

This has proven to be a good decision for us. Because of our spring construction, we were planting late May vs late April followed by many weeks of minimal to no rainfall. This meant we had delayed plant growth.

Taken last year, as we helped Roy plant his last garden.

In addition, Steve’s dad and Steve’s Aunt Coleen passed away in mid-June. Both of them provided us with a tremendous amount of guidance over the years on our garden and garden produce. There were many conversations over vegetable varieties, pest control and produce preservation to last through the winter months. These memories provide comfort and are a good reminder to make the most of our moments together.

As we approach this season, we continue to find joy in the small, simple items in life which bring peace to the craziness that life presents.

Garden Science

Japanese Beetles are a real nuisance in the garden.

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.

Jade Green Beans

Green Beans – The green beans just started producing this week. Learn more about green bean production from America’s Heartland here.

Radishes – Sorry this did not get harvested due to the storm that moved through during the morning harvest.

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. This is an interesting resource from NDSU Extension.

Cucmbers – there is dill and cucumbers for canning for those interested.

Cucumbers – The cucumbers have kicked production into high gear. Let us know if you would like to make pickles. We do have dill that you could use.

Summer Squash

Summer Squash –Two varieties are producing through this drought. Use this squash in any recipe thato many wonderful ways to use Zucchini. Try this pasta primavera recipe from Martha Stewart.

Turnips

Turnips – The turnips haven’t minded this dry weather. I have added them to salads, hot dishes and as a raw snack. This is a very versatile vegetable. Learn more from NDSU Extension here.

Peppers

Peppers – A Variety of peppers for you to enjoy.

Broccoli – I love eating broccoli raw or in salads. Enjoy!

Cauliflower – Another vegetable that is good to eat raw. Here are some recipes from Martha Stewart.

The sunflowers are gorgeous this year.

Fresh cut arrangement – Sunflowers, Zinnia and Hosta leaves

Recipe of the Week

Double Chocolate Zucchini Bread Recipe

Double Chocolate Zucchini Bread

Ingredients

2 cups sugar

1 cup applesauce

3 large eggs

3 teaspoons vanilla extract

2-1/2 cups all-purpose flour

1/2 cup baking cocoa

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon baking powder

2 cups shredded peeled zucchini (use your summer squash)

1/4 miniature chocolate chips (optional)

Directions

  1. In a large bowl, beat the sugar, applesauce, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.
  2. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each)

Source: Sarah Durenberger

Changing Seasons
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Changing Seasons

The change of seasons is upon us. The calendar has flipped to October. Yet, I want to hang on to the gorgeous weather, and the bounty the season has brought us. It means the end of summer and the freedom that summer seems to provide like weekends at baseball tournaments, water activities and longer daylight hours. We enjoy seeing our shareholders and reaping the benefits of the labor that garden produce provides

I’ll be honest. As the season moves into fall, we won’t miss the weeds or the additional work. We will enjoy the changing colors of the leaves and time outdoors helping my parents’ with their harvest, hunting, football games, the wonderful smells of fall and the gorgeous evening skis.

With this change of season, we hope you have enjoyed this year’s CSA, and the produce has been a joy to you and your family. We are drying the popcorn for a later date delivery. So look for follow-up from us on that. Thank you for your support and friendship through all of the growing season changes!

“Be the change that you wish to see in the world.” – Mahatma Gandhi

“There are far better things ahead than any we leave behind.” – C.S. Lewis

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.

Cauliflower

Cauliflower – Check out this different variety of cauliflower, Flame Star hybrid.

Dark Red Beets – One more week for red beets. I have started skinning them and cutting them up for my salads. It is a great addition and has good health benefits.

Cabbage – Purple cabbage for you to enjoy.

Carrots –You may notice a few carrots where the potato fork may have broken them off in digging. Here are some ways to use your carrots from Martha Stewart.

Cucumbers – Last of the cucumbers.

Eggplant – Learn how to use this vegetable here.

Oh, what beautiful colors of peppers.

Peppers – A variety from sweet to mild to hot! The variety of peppers this week primarily are yummy pepper, carnival blend and jungle pepper. The hot ones are marked as such and are only in a few boxes for those that have indicated that they like hot peppers.

Potatoes – Red Norland, Yukon Gold, Masquerade and blue potatoes.

Sweet Potatoes – Yum! Our favorite way to prepare them is to make sweet potato fries. Enjoy!

Winter Squash – A variety to choose from: butternut, kuri, carnival and spaghetti squash.

Fourth of July Tomatoes

Tomatoes – Fourth of July, yellow and Sun Gold Hybrid cherry tomatoes this week. Let us know if you would like some for canning. They are still hanging on…maybe not after the cold temperatures projected for later this week.

Watermelon – Who doesn’t love watermelon? Enjoy!

Hydrangeas

Fresh cut arrangement – Hydrangeas

Recipe of the Week

After finishing cooking an oven full of squash, the boys wanted me to make pumpkin chocolate chip muffins.

Pumpkin (squash) Muffins

4 eggs

2 cups sugar

1- 16 oz can pumpkin or squash (I use squash I have frozen.)

1 1/2 cups applesauce

3 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon cinnamon

2 cups miniature chocolate chip

In a large mixing bowl beat eggs, sugar, pumpkin/squash and applesauce until smooth. Combine flour, baking soda, baking powder and cinnamon. Add to pumpkin mixture and mix well. Fold in miniature chocolate chips. Fill greased  or lined muffin cups 3/4 cups full. Garnish with a few miniature chocolate chips. Bake at 400 degrees Fahrenheit for 16-20 minutes until they test done. (When you press your finger on the top of the muffin and it pops back up.) Cool in pan 10 minutes before removing to cool on wire rack.

Mother Nature’s stark reminder
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Mother Nature’s stark reminder

This morning’s cold temperature was a stark reminder of why the end of the CSA is in sight. As much as we love the fresh produce, the Minnesota season’s change without our consent.

This weekend, we harvested the popcorn, and began drying that out. The ornamental corn really struggled this year and had very little production. So, no ornamental corn this year, and thus, no corn shocks. We also finished digging potatoes and sweet potatoes. The potato production was a pleasant surprise given the dry growing season. All pumpkins, squash and gourds are also harvested, and the last of the beans and cucumbers were harvested this week.

This morning’s cold temperature was a stark reminder of why the end of the CSA is in sight. As much as we love the fresh produce, the Minnesota season’s change without our consent.
Harvesting Sweet Potatoes

So, what’s left? A lot! There is plenty of kohlrabi, but it appears to be waiting for a nice rain to finish growing. We also have eggplant, peppers, tomatoes, watermelon, beets and carrots. I will cut the spinach and lettuce back to see if the bugs will leave them alone and see how they grow back this week to get another harvest from them as well.

Bottom line next week is the bonus box and the last box for this year’s CSA. Mother Nature is in control, and unfortunately, it is time to wrap this growing season up.

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.

Dragon Tongue Beans

Dragon Tongue Beans – Last week of beans.

Dark Red Beets – One more week for red beets. I have started skinning them and cutting them up for my salads. It is a great addition and has good health benefits.

Carrots –You may notice a few carrots where the potato fork may have broken them off in digging. Here are some ways to use your carrots from Martha Stewart.

Cucumbers – Last of the cucumbers this week.

Eggplant – Learn how to use this vegetable here.

Oh, what beautiful colors of peppers.

Peppers – A variety from sweet to mild to hot! The variety of peppers this week primarily are yummy pepper, carnival blend and jungle pepper. The hot ones are marked as such and are only in a few boxes for those that have indicated that they like hot peppers.

Red Norland
Yukon Gold
Masquerade

Potatoes – Red Norland, Yukon Gold and a few Masquerade and blue potatoes this week.

Sweet Potatoes – Yum! Our favorite way to prepare them is to make sweet potato fries. Enjoy!

Onion – Cut up and freeze your onion to add quickly to a meal that you are making. I think the dry weather affected their size this year.

Winter Squash – A variety to choose from: kuri, carnival and spaghetti squash.

Tomatoes – Fourth of July, yellow and Sun Gold Hybrid cherry tomatoes this week. Let us know if you would like some for canning.

PUrple Cabbage

Cabbage – The last cabbage of the season. Check out this week’s recipe and actually try it not just as a side dish for tacos, but also in your taco.

Watermelon – Who doesn’t love watermelon? Enjoy!

Recipe of the Week

Easy Taco Slaw

4 cups shredded cabbage (from 1/2 small head)

½ teaspoon kosher salt

1 tablespoon freshly squeezed lime juice

2 tablespoons mayonnaise

2 medium scallions, thinly sliced

1 small carrot, grated

¼ cup chopped fresh cilantro

1 small jalapeño pepper, seeded and minced (optional)

1 clove garlic, mince

Freshly ground black pepper

Place the shredded cabbage in a colander set over a bowl and sprinkle with the salt. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. Set aside to drain for about 15 minutes.

Place the mayonnaise and lime juice in a large bowl and whisk to combine. Using your hands, squeeze the cabbage of its excess liquid one handful at a time and place in the bowl of dressing. Add the grated carrot, scallions, cilantro, jalapeño (if using), and garlic, and toss to combine. Taste and season with salt and pepper as needed.

Source: Kitchn

Then there was One
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Then there was One

The fall weather is upon us. The crops are changing colors, and the smells of fall are in the air. Where has the time gone? There is one week left in the CSA with a bonus week the following week. Because there is a ton of harvesting to be done, it will be a busy weekend at our place.

This past weekend, 99% of the pumpkins, gourds and winter squash were harvested. A few needed a bit of extra time on the vine. Several started growing after the nice shot of rain that we received late summer. So now that they are out, we need to dive into the task of harvesting everything else!

So take a deep breath, there’s one more week left of this year’s CSA. Carve out some time and preserve your produce. Thank you to the Tracy family for sharing their favorite tomato soup recipe with us which is this week’s featured recipe.

Garden Science

The fall weather is upon us. The crops are changing colors, and the smells of fall are in the air. Where has the time gone? There is one week left in the CSA with a bonus week the following week. Because there is a ton of harvesting to be done, it will be a busy weekend at our place.
Hummingbird moth is the common name used for the genus Hemaris, which include: Hummingbird Hawk-Moth, Sphinx moth, Common Clearwing Hummingbird moth, Snowberry Clearwing Hummingbird moth, Five-Spotted Hawkmoth, and White-Lined Sphinx.

Learn more from the Farmer’s Almanac on the Hummingbird moth.

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.

Spinach/Black Seeded Simpson/Red Oak Leaf Mix – You will notice that there has been insect pressure on the spinach eating small holes in some of the leaves. The last crop of these plants are ready to be harvested.

Dark Red Beets – Learn more about the health benefits of eating beats from the Mayo Clinic. This is an interesting resource from NDSU Extension.

Eggplant – Learn how to use this vegetable here.

An interesting varigated kohlrabit grew this year.

Kohlrabi – Here are a few ways to use kohlrabi from Martha Stewart.

Carrots –You may notice a few carrots where the potato fork may have broken them off in digging. Here are some ways to use your carrots from Martha Stewart.

Cucumbers – Let us know if you would like to make pickles and would like dill. Here are cucumber recipes from Martha Stewart.

Dragon Tongue Beans – Last week of beans. Think about ways to preserve them so your family can enjoy them this winter. Perhaps you don’t have time to can … maybe make them in a soup and freeze the soup for a quick meal.

Harvesting peppers together.

Peppers – A variety from sweet to mild to hot! The variety of peppers this week primarily are yummy pepper, carnival blend and jungle pepper. The hot ones are marked as such and are only in a few boxes for those that have indicated that they like hot peppers.

Potatoes – Yukon Gold and a few Masquerade potatoes this week. Learn more about these potatoes here. Check out this week’s recipe below for potato bread.

Sweet Potatoes – Yum! Our favorite way to prepare them is to make sweet potato fries. Enjoy!

Pumpkins – A few pumpkins for decorating.

Onion – Cut up and freeze your onion to add quickly to a meal that you are making. I think the dry weather affected their size this year.

Summer Squash – Check out these recipes from Farm Flavor.

Winter Squash – A variety to choose from: butternut, kuri, carnival and spaghetti squash.

Tomatoes – Fourth of July, yellow and Sun Gold Hybrid cherry tomatoes this week. Let us know if you would like some for canning.

Zucchini – So many wonderful ways to use Zucchini. Check out these interesting facts about this vegetable on LiveStrong. Try this pasta primavera recipe from Martha Stewart.

Fresh cut arrangement – Hydrangeas and Sedum

Hydrangeas and Sedum

Recipe of the Week

Fourth of July Tomatoes

Thank you to the Tracy family for sharing one of their favorite recipes with us. Make in bulk in store for a quick meal in the winter.

Cream of Fresh Tomato Soup

3 tablespoons good olive oil

1 1/2 cups chopped red onions (2 onions)

2 carrots, unpeeled and chopped

1 tablespoon minced garlic (3 cloves)

4 pounds vine-ripened tomatoes, coarsely chopped (5 large)

1 1/2 teaspoons sugar

1 tablespoon tomato paste

1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish

3 cups chicken stock, preferably homemade

1 tablespoon kosher salt

2 teaspoons freshly ground black pepper

3/4 cup heavy cream Croutons, for garnish

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that’s left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Source: Ina Garten on Food Network

The Effort is Worth It
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The Effort is Worth It

The Minnesota State Fair is a wrap. It’s the pinnacle for people who participate. For our family, showing 4-H projects at the state fair is the culmination of work over the past year.

Minnesota is one of the few states, if not the only at least for the larger livestock states where 4-Hers need to qualify by their placement at the county fair in order to show at the state fair. For the boys to show swine and vegetables, they had to place in the state fair line-up for their pigs (livestock) and for their vegetables (general project) in order to advance to show at the state fair. 4-Hers can bring one livestock and one general project to the state fair.

The experience at the county fair is unique to the county, and the experience at the state fair is unique to the state. Both boys exhibited a pig (swine) at the state fair receiving blues. Both also chose to take their 4-H vegetable general project to the state fair. With the vegetables, we do several plantings throughout the summer which provides for vegetables to be ready for harvest at the right time for the county fair in July and the state fair in August.

Out for a walk with the pigs at the state fair.
General project judging at the state fair.
Vegetable, fruit and herb gardening project judging at the state fair. Missing the watermelon in the picture with the vegetable box.

Sam brought the largest vegetable. So, he was investigating, fostering (fertilizing and pruning) and observing a variety of vegetables until he decided on a zucchini that was 12 pounds and two feet long. Keith brought a vegetable, fruit and herb box which includes two small, three medium and one large vegetable. His box included: sugar-snap peas, cherry tomatoes, kohlrabi, carrots, beets and watermelon. Both left the conference style judging with blues, and Keith found out later that the judged improved his placing to a purple.

What is our why for participating in the state fair? It isn’t the ribbons. It is the experiences, the people that you meet, and the relationships and community that you build. Last but not least, the skill that our kids learn and gain from these experiences are unique and foundational. So when we are exhausted and weary from the experience, we all know it is worth it. 4-H is worth it. We encourage you to give 4-H a try whether a youth member or an adult volunteer. It’s easy to say you don’t have enough time. Make the time, you won’t regret it. The effort is worth it!

Garden Science

Look at this giant pea pod!

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.

Packing boxes

Spinach/Black Seeded Simpson/Red Oak Leaf Mix – You will notice that there has been insect pressure on the spinach eating small holes in some of the leaves. The last crop of these plants are ready to be harvested.

Carrots –You may notice a few carrots where the potato fork may have broken them off in digging. Here are some ways to use your carrots from Martha Stewart.

Cucumbers – Let us know if you would like to make pickles and would like dill. Here are cucumber recipes from Martha Stewart.

Dark Red Beets – Learn more about the health benefits of eating beats from the Mayo Clinic. This is an interesting resource from NDSU Extension.

Super Sugar Snap Peas – The last week of peas.

Harvesting Dragon Tongue Beans.

Dragon Tongue Beans – We may have one more week of beans. Think about ways to preserve them so your family can enjoy them this winter. Perhaps you don’t have time to can … maybe make them in a soup and freeze the soup for a quick meal.

Potatoes – Red Norlands are great for mashed potatoes. Check out this week’s recipe below for potato bread.

Onion – Cut up and freeze your onion to add quickly to a meal that you are making. I think the dry weather affected their size this year.

Tomatoes – Fourth of July and Sun Gold Hybrid cherry tomatoes this week. Let us know if you would like some for canning.

Peppers – A variety from sweet to mild to hot! The variety of peppers this week primarily are yummy pepper, carnival blend and jungle pepper. The hot ones are marked as such and are only in a few boxes for those that have indicated that they like hot peppers.

Kohlrabi – This vegetable can be peeled and cut finely and added to hot dishes or cut like an apple and eaten raw plain or with peanut butter.

Eggplant – Learn how to use this vegetable here.

Purple Cabbage

Zucchini – So many wonderful ways to use Zucchini. Check out these interesting facts about this vegetable on LiveStrong. Try this pasta primavera recipe from Martha Stewart.

Summer Squash – Check out these recipes from Farm Flavor.

Hydrangeas, Sedums and Zinnias this week.

Recipe of the Week

Chicken/Turkey Pot Pie

4 Tbsp. butter

1/2 c. finely diced onion

1/2 c. finely diced carrot

1/2 c. finely diced celery

3 c. shredded cooked chicken or turkey

1/4 c flour

3 c. low-sodium chicken broth, plus more if needed

Splash of white wine (optional)

1/4 tsp. turmeric

Salt and pepper, to taste

Chopped fresh thyme to taste

1/4 c. half-and-half or cream

1 whole unbaked pie crust

1 whole egg

2 Tbsp. water

Directions

  1. Preheat the oven to 375 degrees.
  2. Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
  3. Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
  4. Once it starts to thicken add the turmeric, salt, pepper, and thyme.
  5. Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
  6. Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
  7. Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
  8. Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.

Source: Pioneer Woman

Feeling overwhelmed with garden produce?
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Feeling overwhelmed with garden produce?

Wow! The boxes have been heavy the last few weeks. They will continue to be overflowing until the end of September if the weather cooperates. With school starting and schedules changing, this can be overwhelming. Yet, if you can make a little time every so often, these items can continue to feed your family for several weeks into the winter. So, I started thinking about how I would use the produce if I were a shareholder and what might be helpful to you.

  • Quite a bit of the produce we eat plain such as cucumbers, green beans, peas, beets and spinach/lettuce mix. Often times, I make a salad at noon and incorporate many of these vegetables.
  • Or for my noon lunch, I will make a lettuce, tomato and cucumber sandwich. I love bacon…I just don’t have time to make it.
  • I find myself eating kohlrabi and carrots with peanut butter for a snack.
  • I bake a variety of zucchini items, and they disappear fast around teenagers. I also found that I really enjoy Laura’s mom’s Zucchini hotdish.

We try to preserve many of these items for use throughout the year.

  • We can tomatoes for salsa or tomato juice. The juice is eventually made into tomato sauce for spaghetti or pizza.
  • I freeze tomatoes for vegetable soup or chili.
  • When I cook carrots to go with a meal, I will cook extra and then puree the extra in a blender, freeze in ice cube trays and then add a cube or two of carrots to my homemade tomato sauce when I make spaghetti or pizza.
  • I cut up my onions and peppers with my Pampered Chef chopper and freeze them to add quickly to a meal throughout the year.
  • We store potatoes in a cool, dark place and eat them throughout the winter. I also am a true Scandinavian and could eat potatoes with every meal.
  • When the winter squash arrives, I will load up my oven with winter squash. Cook about 9-12 at a time. After I have made them…I will freeze the squash in cupcake tins, pop the frozen squash out of the tins and store them in Ziploc bag in the freezer.
  • As for spaghetti squash, it ranks up there with the zucchini hotdish. Super healthy and light. We make it when we cook spaghetti and offer it as a choice for that meal.
  • Extra green beans are either frozen or canned.
  • When I have extra sweet corn leftover after a meal, I simply cut it off the cob, put it in a ziploc bag and put it in the freezer. Yes, that is all I do.

I know this may seem like a lot. I find if I carve out the needed time to preserve the produce, it helps me with meal preparation long-term. It is affordable, and it keeps us fed, healthy and happy. These outcomes make the extra effort worth it! For now, take a deep breath. See what works for you. If all else fails, I’m sure there is a neighbor that would greatly appreciate some fresh produce!

Garden Science

Did you know that harvest lettuce and spinach by cutting the leaves and more leaves grow back for several weeks per crop? So if you have seen a leaf that looks like it may have been cut. You are right. It was cut in half the week before and has grown more since then.

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.

Spinach/Black Seeded Simpson/Red Oak Leaf Mix – You will notice that there has been insect pressure on the spinach eating small holes in some of the leaves after we received the rain.

Green Beans – This is our final round of green beans. Think about ways to preserve them so your family can enjoy them this winter. Check out this green bean soup from Hearty Sol.

Super Sugar Snap Peas – I’m hoping for another week of peas. Enjoy!

Carrots –You may notice a few carrots where the potato fork may have broken them off in digging. Learn how we get baby carrots in the grocery store on America’s Heartland.

Dark Red Beets – Learn more about the health benefits of eating beats from the Mayo Clinic. This is an interesting resource from NDSU Extension.

Cucumbers – These cucumbers renewed their production after the last few rains. Let us know if you would like to make pickles and would like dill. Here is a recipe from Pioneer Woman.

Red Norland

Potatoes – Red Norlands are great for mashed potatoes. Check out this week’s recipe below for potato bread.

Tomatoes – Fourth of July and Sun Gold Hybrid cherry tomatoes this week. Let us know if you would like some for canning.

Onion – Cut up and freeze your onion to add quickly to a meal that you are making.

Peppers – A variety from sweet to mild to hot! The variety of peppers this week primarily are yummy pepper, carnival blend and jungle pepper.

Purple Kohlrabi – love the color.

Kohlrabi – This vegetable can be peeled and cut finely and added to hot dishes or cut like an apple and eaten raw plain or with peanut butter.

Eggplant – Learn how to use this vegetable here.

Sweet Corn – Thank you to our neighbors FarGaze Farms for this week’s delicious sweet corn.

Zucchini – So many wonderful ways to use Zucchini. Check out these interesting facts about this vegetable on LiveStrong. Try this pasta primavera recipe from Martha Stewart.

Summer Squash – Check out these recipes from Farm Flavor.

Fresh cut arrangement – Hydrangeas and Zinnias.

Recipe of the Week

Potato Bread – a recipe favorite discovered when I took the 4-H breads project.

Potato Bread

1 package of active dry yeast

1/4 cup of war water

***

1/2 cup mashed potatoes

1/4 cup shortening

1/4 cup sugar

1 1/2 teaspoons salt

1 cup milk, scalded (link to how to scald milk)

1 egg

4 – 4 1/2 cup all-purpose flour

Soften yeast in warm water (to speed up the yeast add about 1/2 teaspoon of sugar and stir in). Allow the yeast to begin to rise (fun science experiment with the kids). In a separate bowl combine hot potatoes, shortening, sugar, salt, and scalded milk. Cool to lukewarm

Add softened yeast and egg. Stir. Stir in 2 cups of flour. Stir in remaining flour or enough to make a soft dough. Knead on lightly floured surface until smooth and elastic (about 6 minutes). Here are two links one to show you how to knead by hand and the other with your stand mixer and dough hook.

Place in lightly greased bowl, turning once to grease both sides of your bread. Cover with Saran Wrap that has been sprayed with cooking spray. Let rise until double. About 1 hour. Punch the bread down. Shape in ball, Cover and let rest for 10 minutes. Shape into rolls, place on greased baking sheet. Let rise until double (about 1 hour). Bake at 400 degrees for 10-12 minutes. Makes 2 dozen.

Note: To Make herb bread add with dry ingredients: ¼ teaspoon of each of the following: marjoram, oregano, thyme and garlic powder and add 1 tablespoon of finely cut onion.

Surprising Abundance
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Surprising Abundance

It is that time of year again. We are surprised by the abundance of produce, and the rate at which it is maturing. Once we remember that it is the end of August, it seems somewhat logical. Each growing season is different, and therefore creates outcomes that don’t always align with the previous year.

I know it can feel overwhelming. I encourage you to preserve this food. Freeze it, dry it or can it. This will not only help you with your pocketbook. It will also help make your meals simpler and faster during the craziness of the school year. Plus, it is always fun to pull out preserved garden produce for a hearty soup or hot dish in the cold of winter.

We are blessed to have this abundance and so if it is to much to consider the preservation. I bet it would make a neighbor or coworkers day to share it with them. Enjoy! The growing season will be over before we know it.

Garden Science

While many think of bees when discussing pollinators, butterflies also are an important pollinator.

Learn more about pollinators here.

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.
Black Seeded Simpson and Oak Leaf Lettuce freshly cut each Wednesday. The cool thing about this crop is the leaves grow back.
Spinach can be harvested many times from the same crop. You cut the leaves off of the plant, and they grow back. So we get several harvests from one planting.

Spinach/Black Seeded Simpson/Red Oak Leaf Mix – You will notice that there has been insect pressure on the spinach eating small holes in some of the leaves after we received the rain.

Green Beans – The first crop of green beans are done. Another round will be upon us in a few weeks. Think about ways to preserve them so your family can enjoy them this winter. Check out these resources for freezing or canning.

Super Sugar Snap Peas

Super Sugar Snap Peas – Our last round of peas are ready for harvest. Enjoy!

Carrots – The carrot crop is looking good. It is so interesting to see how the root vegetables have been adapting to grow deeper to reach moisture. You may notice a few carrots where the potato fork may have broken them off in digging. Learn how we get baby carrots in the grocery store on America’s Heartland.

Dark Red Beets – Some of our shareholders like to cut these up and eat these raw in their salads. I enjoy cooking them, peeling off the skin and putting a little bit of butter on them. This is an interesting resource from NDSU Extension.

Cucumbers – The cucumbers have kicked production into high gear. Let us know if you would like to make pickles and would like dill. Here is a recipe from Pioneer Woman.

It is that time of year again. We are surprised by the abundance of produce, and the rate at which it is maturing. Once we remember that it is the end of August, it seems somewhat logical. Each growing season is different, and therefore creates outcomes that don’t always align with the previous year.
Kennebec Potatoes

Potatoes – Kennebecs this week make great baked potatoes!

Sun Gold Hybrid

Tomatoes – Fourth of July and Sun Gold Hybrid cherry tomatoes this week. Let us know if you would like some for canning.

Peppers – A variety from sweet to mild to hot!

Eggplant – Learn how to use this vegetable here.

Purple Cabbage – Martha Stewart’s favorite recipes here.

Zucchini – So many wonderful ways to use Zucchini. Try this pasta primavera recipe from Martha Stewart.

Summer Squash – Check out these recipes from Farm Flavor.

Fresh cut arrangement – Sunflowers and Zinnias.

Recipe of the Week

Simple Coleslaw

6 cups shredded cabbage (from about 1/2 head), a mix of red and green, if desired

2 cups julienned carrots (from about 4 medium carrots)

2/3 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons white-wine vinegar

Coarse salt and freshly ground pepper

In a bowl, toss together cabbage, carrots, mayonnaise, mustard, and vinegar. Season with salt and pepper. Refrigerate until ready to serve, up to 1 day.

Source: Martha Stewart

Grateful
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Grateful

It’s that time of year when surprises appear in the garden. These surprises wouldn’t be possible if we hadn’t been blessed with some timely rains. We are extremely fortunate to have received them, and therefore, we feel grateful.

We are seeing watermelon, muskmelon, winter squash and pumpkins peaking through the canopy of leaves. In some ways, it has us excited for harvesting them, and in other ways, it has us feeling sad that it is a sign that summer is coming to a close sooner than we would like it too. Either way, we view all these things with a deep since of gratitude for all it takes to produce the bounty.

“Gratitude can transform common days into thanksgivings, turn routine jobs into joy, and change ordinary opportunities into blessings.”
—William Arthur Ward

It is so exciting to se what is growing under the leaves.
Butternut squash

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.

Spinach/Black Seeded Simpson Mix – You will notice that there has been insect pressure on the spinach eating small holes in some of the leaves after we received the rain.

Jade Green Beans

Green Beans – The first crop of green beans are done. Another round will be upon us in a few weeks. Think about ways to preserve them so your family can enjoy them this winter. Check out these resources for freezing or canning.

Carrots

Carrots – The carrot crop is looking good. It is so interesting to see how the root vegetables have been adapting to grow deeper to reach moisture. Learn how we get baby carrots in the grocery store on America’s Heartland.

Dark Red Beets – Some of our shareholders like to cut these up and eat these raw in their salads. I enjoy cooking them, peeling off the skin and putting a little bit of butter on them. This is an interesting resource from NDSU Extension.

Cucumbers – The cucumbers have kicked production into high gear. Let us know if you would like to make pickles and would like dill. Here is a recipe from Pioneer Woman.

It’s that time of year when surprises appear in the garden. These surprises wouldn’t be possible if we hadn’t been blessed with some timely rains. We are extremely fortunate to have received them, and therefore, we feel grateful.
Purple Onion

Purple onions – I always cut my onions up and freeze them so it speeds up meal preparation.

Potatoes – Red Norland potatoes are good as boiled or mashed potatoes. Learn more about how potatoes are grown here.

Fourth of July Tomatoes
Sun Gold Hybrid Tomato
Napa Grape Hybrid Tomato

Tomatoes – Fourth of July and Sun Gold Hybrid cherry tomatoes this week.

Peppers – A variety from sweet to mild to hot!

Eggplant and peppers

Eggplant – Learn how to use this vegetable here.

Sweet Corn – Thank you to our neighbors Far-Gaze Farms for this week’s sweet corn.

Zucchini – So many wonderful ways to use Zucchini. Try this pasta primavera recipe from Martha Stewart.

Summer Squash – Check out these recipes from Farm Flavor.

Fresh cut arrangement – Sunflowers and Zinnias.

Zinnia
Sunflower

Recipe of the Week

Yellow Summer Squash Soup

1 large sweet onions, chopped

1 small leek (white portion only), chopped

1 tablespoon olive oil

3 garlic cloves, minced

3 medium yellow summer squash, seeded and cubed (about 3 cups)

2 cups reduced-sodium chicken broth

2 fresh thyme sprigs

1/8 teaspoon salt

1 tablespoon lemon juice

dash teaspoon hot pepper sauce

1/2 tablespoon shredded Parmesan cheese

1 teaspoon 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.

Note: I cut this recipe in 1/2 for 4 servings. A size I thought is good to go with a sandwich or to try.

Source: Taste of Home