Uncategorized

Hidden Surprises
by

Hidden Surprises

As the garden grows into another stage, there are wonderful glimpses of surprises peaking through. This week it is super sugar snap peas. Truly a favorite of many.

I think Sam summed it up best when I told him they were growing this week. “Well, I think I’ll have those for breakfast.” Yes, vegetables for breakfast because that is how delectable they are.

Some have told us they like to prepare these peas in a variety of ways, quite honestly, we can’t get past fresh, right off the plant.

Moral of the story: Life is full of hidden surprises. Many times the best surprise may be right in front of you. Make it a great week!

Garden Science

You never know what you will find out here. But one thing you do know, is that you develop a fascination of understanding Mother Nature,from the clouds to the weeds to the insects. Growing your understanding of what our controllables are in life helps us to accept what we cannot control.

Pick-Up and Delivery

  • Remember that pick-up and deliveries will be on the schedule you have arranged with Harner Brothers CSA – please note the exceptions to this which were in the email. Please follow the CDC and MDH guidelines and COVID-19 procedures in email.
  • It is your responsibility to know that the pick-up or drop-off time will occur at the agreed upon time, and it is your responsibility as a shareholder to know this and be responsible for the produce at that time. If you are unable to utilize your share that week, it is still your responsibility: find someone else to pick it up or donate it to the food shelf.
  • Each box is labeled for each family. The same boxes will be used for your family throughout the season. Boxes and containers should be returned the following week. Bags will only be used once.

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.

First wash the rhubarb, cut off both ends and cut out any damaged parts of the stalk.

Rhubarb – One pound equals about 3 cups. Wash, cut the ends off, cut off any bad parts damaged by wind, chop into 1/4 – 1/2 inch pieces. No need to peel. You can freeze it in a Ziploc bag (no blanching) and use for months to come. Our family loves it in muffins, breads, jam, pie, crisp, sauce and torte.

Spinach – Love this mixed into a salad with other greens or as a standalone by itself.

Carrots are a root crop. You only get one harvest from each seed.

Carrots – A few to enjoy raw, in a salad or in a fresh cooked veggie dish.

Detroit Dark Red Beets – The entire plant is edible – that includes the leaves. Here are some ideas from Martha Stewart on how to use your beets.

  • I just love the braided look on the stem of the onion.

Spring Onions – Spring onions have white bulbs, but they can also have purple or yellow bulbs. Unlike mature onions, which are usually dried, spring onions should be refrigerated. Although the raw bulbs of spring onions have more bite and a stronger flavor than scallions, when sliced thickly and sautéed until tender, they become markedly sweet. Spring onions can also be roasted whole, used in a frittata or soup. Spring onions (both the white part and the green stalks) are great in stir-fry dishes.

  • Pea flower which will eventually grow the pea pod.
  • The dried white part at the end of the pod is the flower.

Super Sugar Snap Peas – Eat the pods and peas all together. Great snack.

Basil – An herb I enjoy using when grilling or making tomato sauce. Learn from Martha Stewart some tips and tricks.

Cilantro – Wash and enjoy. Freeze extra by placing in ice cube trays and running water over them and freeze. A good way to use later in soups and other dishes. Check out these ideas from Martha Stewart on how to use this herb.

Hosta Leaves

Hosta Leaves – Hosta leaves in a vase and it looks so gorgeous!

Recipe of the Week

This is a family favorite. Quite honestly, I make a variety of these jams to last us the entire year.

After the jar is full, use a clean wet wash cloth and wipe off the top of the jar and wipe off any spills on the jar. Tighten up the lid and label your jar. Place in refrigerator to cool the jam down. Place in freezer after a day or two days. Enjoy!

Rhubarb Jam

Mix together and set aside until a juice forms:
6 cups rhubarb sliced into 1/4 to 1/2 inch pieces
3 cups sugar

Next:
Add one can of pie filling (cherry, raspberry, blueberry, strawberry)
Cook these ingredients for 20 minutes.

Remove from heat and add 1 package of 3 oz jello (use Jello that is of the same flavor as the pie filling).

Mix well. Pour into containers. Refrigerate or freeze.

Provide Attention
by

Provide Attention

We took a bit of a break this weekend to attend a family high school graduation. The break was needed and appreciated. But upon our return, the weeds had grown, and we need to give attention to the garden to ensure the crops continue to thrive. I would compare this part of the plant’s life to toddler stage. The plants are young need the attention, fun to see thrive, give them the attention they need now, and life will be good to them.

So as we look at things that challenge us, I am reminded of Romans 5:3-5. “But we also glory in our sufferings, because we know that suffering produces perseverance; perseverance, character; and character, hope. And hope does not put us to shame, because God’s love has been poured out into our hearts through the Holy Spirit, who has been given to us.”

Hoping you have a week where your efforts produce hope.

Garden Science – Potato Bugs

wp-1592341564178.jpg

Check out what the insects were doing to all of the vine plants this week.

Striped cucumber beetles are eating the vine plants. As you can see, they will eat the entire leaf. We did use an insecticide to kill them. We always plant flowers that will provide a positive atmosphere for beneficial insects that will feed on these and other negative insects. Learn more from the University of Minnesota here.

Pick-Up and Delivery

  • Remember that pick-up and deliveries will be on the schedule you have arranged with Harner Brothers CSA – please note the exceptions to this which were in the email.Please follow the CDC and MDH guidelines and COVID-19 procedures in email.
  • It is your responsibility to know that the pick-up or drop-off time will occur at the agreed upon time, and it is your responsibility as a shareholder to know this and be responsible for the produce at that time. If you are unable to utilize your share that week, it is still your responsibility: find someone else to pick it up or donate it to the food shelf.
  • Each box is labeled for each family. The same boxes will be used for your family throughout the season. Boxes and containers should be returned the following week. Bags will only be used once.

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.

4-10-12 Making rhubarb tort (3)

When rhubarb is harvested it is pulled from the ground. The white ends are what was pulled out of the ground (cut these off), and the leaves are cut off of the other side. After washing your rhubarb. Cut off both ends and cut it into 1/4 inch – 1/2 inch pieces. Now you are ready to use it in a recipe or freeze it.

Rhubarb – One pound equals about 3 cups. Wash, cut the ends off, cut off any bad parts damaged by wind, chop into 1/4 – 1/2 inch pieces. No need to peel. You can freeze it in a Ziploc bag (no blanching) and use for months to come. Our family loves it in muffins, breads, jam, pie, crisp, sauce and torte. Check out these recipes at Taste of Home.

wp-1591738647630.jpg

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 – Love this in a salad by itself or in sandwiches. Wash it and enjoy.

wp-1592341426171.jpg

I just love the braided look on the stem of the onion.

Onion – Enjoy a fresh onion in a dish this week. Eat it raw or use it in a dish.

wp-1591619695564.jpg

French Radish – I never get tired of the beautiful colors of this crop.

French Breakfast Radish – Love the variegated look of this vegetable. This crop is coming to an end.

Cherry Belle Radish – Add great flavor and color to a salad. My mom loves a radish sandwich…sliced radishes between two slices of buttered bread.

wp-1592341426222.jpg

The aroma of cilantro is amazing. Their leaves or so fun to look at as well.

Cilantro – Wash and enjoy. Freeze extra by placing in ice cube trays and running water over them and freeze. A good way to use later in soups and other dishes. Check out these ideas from Taste of Home on how to use this herb.

Hostas with Weigela or Spirea – These should brighten up your home.

Recipe of the Week

I love rhubarb and have many favorite recipes. This particular one takes more time so I just don’t make it as frequently. But it is worth the effort! Don’t let the meringue scare you. Give it a try.

Rhubarb Torte

Crust – 1st step

1 cup flour

½ cup butter

Dash salt

2 Tablespoons sugar

Mix like a pie crust until crumbly. Push down in your pan and bake for 25 minutes at 325 degrees Fahrenheit.

Middle – 2nd step

1 ½ cups sugar

2 Tablespoons flour

1/3 cup cream

3 egg yolks beaten

3-4 cups chopped rhubarb about ½ inch pieces

While crust is baking. Cook the middle mixture in the microwave, stirring frequently until mixture is thick. Pour over baked crust. Place this all in the oven at 325 degrees Fahrenheit for 15 minutes.

Top – 3rd step

3 egg whites – mix with hand mixer until the whites are stiff when you lift out the mixer

Add

¼ teaspoon cream of tarter

1/3 cup powdered sugar

A dash of vanilla

A dash of salt

Beat all of this together. Spread on top of the middle mixture. Place in oven for about 5 minutes at 325 degrees Fahrenheit. Tips for making meringue.

Enjoy! It is worth the effort.

Weeding Through It
by

Weeding Through It

With heat, humidity and rain this week, you can be assured of one thing…a lot of weeds, and time spent managing the weeds so they don’t overtake the crops. Some weeks, I loathe the time weeding, and sometimes I find solitude in the accomplished task and how much better the crop looks once completed. Some days, I find that it is a task done well as a family, and some days it is a task done well alone.

This week, was a combination of all of the above. Sometimes life can feel that way to. Before you know it, the path appears to be cluttered with weeds. Don’t let the weeds get in the way to your brighter outcomes. Find a way either alone or with others to reach and accomplish the task.

Garden Science – Potato Bugs

Potato bugs are a real menace and staying in front of insect management is essential for any crop. One photo is the adult and on the leaf you see the yellow eggs.

Pick-Up and Delivery

•Remember that pick-up and deliveries will be on the schedule you have arranged with Harner Brothers CSA – please note the exceptions to this which were in the email.Please follow the CDC and MDH guidelines and COVID-19 procedures in email.

•It is your responsibility to know that the pick-up or drop-off time will occur at the agreed upon time, and it is your responsibility as a shareholder to know this and be responsible for the produce at that time. If you are unable to utilize your share that week, it is still your responsibility: find someone else to pick it up or donate it to the food shelf.

• Each box is labeled for each family. The same boxes will be used for your family throughout the season. Boxes and containers should be returned the following week. Bags will only be used once.

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.

When rhubarb is harvested it is pulled from the ground. The white ends are what was pulled out of the ground (cut these off), and the leaves are cut off of the other side.

Rhubarb – One pound equals about 3 cups. Wash, cut the ends off, cut off any bad parts damaged by wind, chop into 1/4 – 1/2 inch pieces. No need to peel. You can freeze it in a Ziploc bag (no blanching) and use for months to come. Our family loves it in muffins, breads, jam, pie, crisp, sauce and torte. Check out these recipes at Taste of Home.

Asparagus – Fresh cut asparagus from Lorence’s Berry Farm near Northfield. Check out America’s Heartland’s information on asparagus.

Spinach – Love this in a salad by itself or in sandwiches. Wash it and enjoy.

French Breakfast Radish – Love the variegated look of this vegetable.

  • Cherry Belle Radish

Cherry Belle Radish – Add great flavor and color to a salad. My mom loves a radish sandwich…sliced radishes between two slices of buttered bread.

Cilantro – Wash and enjoy. Freeze extra by placing in ice cube trays and running water over them and freeze. A good way to use later in soups and other dishes. Check out these ideas from Taste of Home on how to use this herb.

Chives – Cut them up and use as you would onions. Add good flavor to a variety of dishes. Try the Pioneer Woman’s Cheddar Chive Biscuits.

Peonies are one of my favorite flowers.

Peonies and Hostas – These should brighten up your home.

Recipe of the Week

Enjoy with ice cream or whipped topping.

Rhubarb Torte

Using a pie crust cutter. Mix the following.
2 cups flour
2 teaspoons baking powder
2 teaspoons salt
2 Tablespoons milk
1/2 cup butter

Mix then pat into a 9 x 13 cake pan.
6 cups rhubarb
6 oz package of strawberry or raspberry Jello.
Place cut rhubarb on top of the bottom layer. Rhubarb should be cut into 1/2 inch pieces. Sprinkle Jello powder over rhubarb.
 
Topping:
2 cups sugar
1 cup flour
1/2 cup butter
Mix with pie cutter or fork and spread on top of Jello.
Bake at 375 degrees Fahrenheit for 45 minutes.
Glimmer of Hope
by

Glimmer of Hope

In the upheaval of today’s world, some things are constant: weeds will show up even when you least expect them; unpredictable weather is out of our control; and unpredictable days are full of surprises. It is interesting to look at our world through things we see each day while #StillFarming. There are lessons that can be applied to every day life. We can focus a positive attitude on the surprises some will be good and some will be challenging; manage the weeds/challenges to the best of our ability and recognize that overall God is in control hand over our worries.

“We rejoice in our sufferings, knowing that suffering produces endurance, and endurance produces character, and character produces hope, and hope does not put us to shame, because God’s love has been poured into our hearts.” – Romans 5:3–5

It’s been a busy week trying to stay in front of weed growth, planting another round of crops and prepping for the first CSA. Distance learning has included a variety of hands on lessons in the field and with equipment.

Here is a glimpse into the past few weeks and a look at what is in your boxes.

The mulch has been installed for the tomatoes, and the tomatoes are planted.
We also were busy tilling this weekend both for weed control and another round of planting.
Dragging Between rows to keep the weeds under control.
Dragging between rows to keep the weeds under control.

Pick-Up and Delivery

•Remember that pick-up and deliveries will be on the schedule you have arranged with Harner Brothers CSA – please note the exceptions to this which were in the email.Please follow the CDC and MDH guidelines and COVID-19 procedures in email.
It is your responsibility to know that the pick-up or drop-off time will occur at the agreed upon time, and it is your responsibility as a shareholder to know this and be responsible for the produce at that time. If you are unable to utilize your share that week, it is still your responsibility: find someone else to pick it up or donate it to the food shelf.
• Each box is labeled for each family. The same boxes will be used for your family throughout the season. Boxes and containers should be returned the following week. Bags will only be used once.

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.

  • Wash the rhubarb and cut off the white ends, any damaged areas and provide a fresh cut to the other side if it has become slightly dried out.

Rhubarb – One pound equals about 3 cups. Wash, cut the ends off, cut off any bad parts damaged by wind, chop into 1/4 – 1/2 inch pieces. No need to peel. You can freeze it in a Ziploc bag (no blanching) and use for months to come. Our family loves it in muffins, breads, jam, pie, crisp, sauce and torte.

Asparagus – Fresh cut asparagus from Lorence’s Berry Farm near Northfield.

Spinach – Love this mixed into a salad with other greens or as a stand alone by itself.

Radishes – Cherry Belle and French Breakfast radishes. We are nearing the end of this crop for a little while.

Cilantro – wash and enjoy. Freeze extra by placing in ice cube trays and running water over them and freeze. A good way to use later in soups and other dishes. Check out these ideas from Taste of Home on how to use this herb.

Chives – Cut them up and use as you would onions. Add good flavor to a variety of dishes. Try the Pioneer Woman’s Cheddar Chive Biscuits.

Recipe of the Week

Strawberry Spinach Salad
Strawberry Spinach Salad

Strawberry Dressing
3 Tablespoons apple juice
2 Tablespoons strawberry spreadable fruit
2 Tablespoons balsamic vinegar

Salad
1 lb boneless skinless chicken breasts
8 cups bite-size pieces spinach
1 cup strawberries, stems removed and strawberries cut in half
1/4 cup crumbled Gorgonzola cheese (1 oz)
1/4 cup chopped walnuts

Directions
1. In small bowl, mix all dressing ingredients until blended; set aside.
2. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken to cutting board.
3. Add dressing to skillet; stir to loosen any pan drippings.
4. Cut chicken into slices. Among 4 plates, divide spinach. Top with chicken, strawberries and cheese. Drizzle with dressing. Sprinkle with walnuts.
Source: Taste of Home

Hope on the Horizon
by

Hope on the Horizon

There are so many COVID-19 challenges in everyone’s lives. I like to focus on the hope in our future. That is one of the reasons I love planting season. There so much hope in what is to come in what we put in the ground. So much hope in the warmer weather and the longer days of summer.

One of my favorite Bible verses has a message of Hope.

“For I know the plans I have for you declares the Lord, plans to prosper you and not to harm you, plans to give you Hope and a Future.” – Jeremiah 29:11

I know for many this verse holds much confusion in the current situations, and the future is difficult to grasp now. I encourage you to focus on what this season brings – Hope. Sending you all Peace and Hope.

wp-15883401196047199200386376874790.jpg

The potatoes were planted last Thursday. Thus far, we have Yukon Gold, Kennebec and Dark Red Norlands planted. I love seeing the names of the families who grew the seed potatoes that we are planting. For those of you noticing where they were grown…Sabin, MN is in Clay County.

wp-15883401202648955960320021456756.jpg

We installed the cucumber fence so that the cucumbers will grow on top of the fence and hang down through the fence for easier harvesting and vegetables that should be cleaner.

wp-1588340120148.jpg

The different varieties of onion sets planted were Ailssa Craig, Walla Walla, Patterson and Redwing onions.

wp-1588340120202.jpg

All that could safely be planted during this time of year was planted. We take into consideration that the threat of frost is still upon us. The boys were happy to till the fields before planting to provide for a nice seed bed.

wp-1588376260772.jpg

Again, the seed differences are fascinating. It is simply amazing what they grow in to. Such a variety were planted this past weekend. With the gentle rain and weather warming up, there is hope on the horizon with all of the challenges we face.

wp-15883401220812538134505794943521.jpg

A few home improvements have kept the learning going including siding the shop.

wp-1588376299788.jpg

There is a lot of uncertainty as to whether there will be fairs this summer. But, we decided as a family that we would still get 4-H pigs. Because there is more to a 4-H project than just an investment. It is the day to day learning of working on the project and caring for the animal. As I look at the boys with the pigs and all the uncertainty and challenges that are facing our pig farmers, to me it is also a representation of hope in our future. We also decided to make some changes to their pig pen this year. The last two years have been SO wet and such a mud hole for the pigs. We feel it will be much healthier to have them on a cement floor. The boys look forward to walking them in the yard after they have gotten used to their surroundings.

 

 

Warmer weather on the Horizon
by

Warmer weather on the Horizon

We are ready for some sunshine and no snow and are hopeful that the weather forecast of warmer days to come are upon us. Here is a glimpse of our activity last week.

wp-15873213047321488206553381744689.jpg

Keith and I planted some of our seeds last week such as cauliflower, tomatoes, watermelon and more.

wp-1587321260819.jpg

It is fun to see all of the different sizes and shapes of the seeds and then to see what they grow into. A miracle combined with science and Mother Nature – always fun to witness.

wp-1587321305289.jpg

We were grateful for a beautiful day. The boys all had a hard time believing me that we were in a winter storm warning for the following day.

wp-1587321305306.jpg

Sure enough, the snow came, and the boys made the most of it. Grateful that one week later the snow is gone.

wp-15873213058771711513963951826487.jpg

Keith with one of the Isa Brown hens that is quickly growing and maturing at little over 7 weeks old.

wp-15873213053211908239975066402690.jpg

After a hard days work, it was fun to see the boys sit down and just enjoy these young chickens. This is one of the male rooster Isa Browns at just over 7 weeks of age.

 

 

 

 

 

Springing into April
by

Springing into April

We are so glad to spring into April. Longer days and more sunshine are always a good thing. It is such an interesting, unprecedented time we are living in. Our thoughts and prayers are with all of you. We are so grateful for everyone on the front line and for everyone that is helping to keep us fed, clothed and safe. My God be with all of you.

Below is an update on what we have been busy with.

“Protect me, for I am devoted to you. Save me, for I serve you and trust you. You are my God.” Psalm 86:2

wp-1586124992709.jpg

Seed selection always is a great way to cheer us up. It has been fun looking through these catalogs and university trial research to decide on best options for this year’s season.

wp-15861249927361628644867706136223.jpg

It so fun to see the variety of seeds arriving. We are anxiously waiting for the soil to warm up.

wp-15861249921588610445019605760170.jpg

The rhubarb is emerging. Yum!

wp-1586124993261.jpg

Yesterday, this was covered in snow. We are so thankful that it was only about an inch of snow and some other forms of precipitation.

wp-1586124993955.jpg

The Isa Brown chicks are growing fast. Look how many feathers they have at about 5 1/2 weeks of age. The red feathered is the hen, female, and the white feathered is the rooster, male, in this breed of chicken.

wp-1586124994023.jpg

Here is a view of the hens wing feathers.  What a beautiful pattern of colors.

wp-1586124994454.jpg

We have been using this time as a way to get some of our projects done such as installing new windows, soffit and facia. We are hoping to complete some more projects this upcoming week.

wp-1586124994078.jpg

It is such a joy to see tulips and daffodils emerging. I just hope that the weather doesn’t turn cold again anytime soon, and that Mother Nature is truly trying to bring us Spring and warmer weather. Here’s wishing you and your family some Spring joy this week.

 

Spring around the Corner
by

Spring around the Corner

It’s hard to believe that spring is around the corner. Mother Nature was trying to warm up this weekend, and it melted a lot of the snow. But it is still March, and last night, we had a beautiful snowfall with large snowflakes. Frankly, some of the largest flakes I have ever seen. Thankfully, it has all melted away by the day’s end. Here’s a brief glimpse into some of the excitement at our place.

wp-15839755613577478658801218567508.jpg

Seed selection has begun. It is always a brighter day when seed catalogs arrive with such beautiful photos of what’s to come.

wp-15839754817264420380927534044578.jpg

The kittens you helped to tame have grown into fluffy cats and appear to be doing a good job as the leaders on mice control.

 

Sam with the new chicks.
Keith with the new 4-H chickens. Hard to believe they are full grown at 4 months of age.
Check out their wing feathers at about 12 days of age.

Garden Clean-Up
by

Garden Clean-Up

It has been a crazy weather ride. We are grateful that we haven’t had the amount of moisture that others have had. Our thoughts and prayers are with those that have be been affected by the weather. We ask that you to include the farmers and ranchers in your prayers.

Here is a glimpse of what we have been up to the last week and a half.

20191009_1817014409863399153147735.jpg

Harvesting the last few sugar snap peas and cucumbers before taking down the fence.

20191007_1905452509235404078628279.jpg

We were finishing the final harvest in one of our fields and cleaning out the plants trying to beat the weather. Sam was mowing down the plants to mulch them to then be tilled back into the ground to feed the soil.

mulch

Pulling up the tomato mulch and putting away the drip irrigation hoses was messy.

20191012_092051.jpg

We did have a bit more clean-up to do yesterday, but the pelleting snow didn’t stop them.

20191012_100323.jpg

A bit more tilling to do as well. Thankful the snow did not stick around.

Garden Science

20190927_1752424994544162841861409.jpg

As part of the clean-up we collect seeds from the Marigolds to be used next year. Marigolds help to bring in beneficial insects to eat the bad insects.

20190927_1752382381909968075195688.jpg

The flowers will die and dry up.

20190927_1752519001456331564578030.jpg

We will harvest the dried flower heads. When you open them up – each of these long black strips with the white end are a Marigold seed that can be stored through the winter and planted next year.

Garden Joys Available

20190925_1718533513374366684000506.jpg

We have some corn shocks available to decorate your front porch.

20190930_173431.jpg

To keep it simple for you and easy to decorate during the Fall season and in this cold weather, we have $25 groupings ready for your front door step, and we can deliver.

20190930_195712.jpg

This is another example of a $25 arrangement….Let us know if you need any pumpkins, gourds or squash. Happy to bring to football, church etc. Please note the different arrangements.

20190930_174524761539748269274876.jpg

butternut squash

Butternut Squash for sale.

20190928_1554165868072387535631982.jpg

Sunflower heads to feed the birds are also available for sale.

Sunflower heads to feed the birds.

Feeling Blessed
by

Feeling Blessed

20190925_171732.jpg

Thank you for being along for this growing season journey.

It is hard to believe we are at the end of our season. As you can imagine, we will not miss harvesting in the rain and the cold freezing hands that come with it. We will miss the valued conversations with all of you, and the shared ideas of how to eat and use the produce. It is indeed fun to hear how all of you use it, and what produce excites you and generates fun memories of your family.

Tonight’s conversation at confirmation around creation and our responsibilities to appreciating and taking care of what God created stimulated some good season ending thoughts.

One of the versus discussed was from Genesis 3:19, “By the sweat of your face you shall eat bread, till you return to the ground, for out of it you were taken; for you are dust, and to dust you shall return.” We see a lot of this when we work with plants and animals as these grow and produce and die and return to the soil providing nutrients to grow something anew. Now is really the time of year we see many things come full circle.

We spent this past week, cleaning up the garden and preparing for the soil for the next growing season. Recognizing that plant material will break down into soil and/or we use it as feed for the chickens which then produce manure used for fertilizing some of the crops. Areas which will grow pumpkins and corn, we incorporated manure into the soil and will plant cover crops as soon as the rain stops and allows us to do this. All of which feeds the soil to grow bountiful crops to share with all of you.

20191002_184211.jpg

Five of the six fields are cleaned off and ready for cover crop. We will clean out the last field this week.

Another reflective point at confirmation tonight was a reminder of our responsibility to care for all of God’s creation. From the work I do and the privilege I have with working with farmers all over the state, I do believe there is no other group of people that have such a unique bond and love for the land and all of God’s creation. They are in tune with what makes the land be the best it can be and their animals thrive. Many wonder what farmers are doing to protect our environment. Here are two recent pieces of information that you may appreciate seeing. One is from Farmers for a Sustainable Future and the other is 30 Harvests from the U.S. Farmers and Ranchers Alliance.

In closing, one of the parting thoughts from confirmation was never underestimating the power of what God has in store and that one can make a positive change. We feel blessed to have been part of your lives this growing season. Please know that you made our lives brighter because you were part of it. Thank you!

Garden Science

Giant Vegetables – Take a look at these giant vegetables. The kohlrabi were as big as the boys’ heads weighing in at 3 pounds, 3.25 pounds, 3.5 pounds and 3.75 pounds.

20190928_1655505820198402452250304.jpg

The beets weighted in at 1 pounds, 1.5 pounds, 1.75 and 3 pounds.

 

20190921_1743141938756363638065072.jpg

The giant zucchini weighted in at 12. 5 pounds and was 24.5 inches long.

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.

Remember that some of the crops are ran under cold well water to take the field heat off them so they last longer in your refrigerators. They are not washed – just cooled. So, remember to wash your vegetables before eating. It’s week 16.

Lettuce/Spinach – You have some Red Oak Lettuce and Spinach in your box. This next crop has been a real challenge to get going, but it looks like this cold weather and rain has encouraged it. Looks promising for next week.

Arugula – Arugula is a peppery, distinctive-tasting green that originated in the Mediterranean region. If you like this crop, let us know and we will put more in your box next week.

Carrots – This weather helped this root vegetable mature. Learn more about baby carrots from America’s Heartland.

Detroit Dark Red Beets – The entire plant is edible.

Kohlrabi – Giant Duke kohlrabi – just a few left.

Dragon Tongue Beans and Purple Beans – This heritage variety of beans can be used like green beans. Enjoy the different color.

Sugar Snap Peas – The final crop …enjoy. Check out pea harvest in Minnesota near Blooming Prairie. Did you know Minnesota generally will rank as number one in the nation for peas produced for processing (canning or freezing).

Cucumbers – FanciPak cucumbers – the third crop is being harvested

Onion – Walla Walla and yellow onions in your boxes this week. Learn more about onions and how they are grown and distributed to our grocery store from America’s Heartland.

Tomatoes – This crop is exploding…enjoy a few extra to freeze for salsa or soups later this year. Check out how tomatoes get from the farm to the grocery store at America’s Heartland.

Potatoes – Norlands are in your box. Great for cooking. Learn more about this variety here. 

Zucchini – The crop that keeps on giving. Check out it’s nutritional benefits.

Carnival/Kuri and Butternut Squash – Love the versatility of these winter squash and the potassium, vitamin A, and vitamin C, they offer. Interesting health information from Harvard on this vegetable.

Purple Cauliflower – a taste for you this week.

Purple Cabbage – A few small ones are left if this fits your lifestyle better.

Flowers of the Week – Hydrangeas and Sedums

Pumpkins and gourds – enjoy the variety – this crop suffered from the growing season and the area where they were growing was compacted down from all of the tornado clean-up last year. We are looking forward to a better crop next year.

wordswag_1570061962599.jpg

Recipe of the Week

Salsa

20191002_1840392995869118388603794.jpg

Steve made hot salsa and mild salsa this week. We hope you enjoy the taste. We also hope you to have been trying different salsa recipes. Please share your favorite recipes so we can share them with the shareholders. Check out Taste of Homes top 10 salsa recipes.