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Belief
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Belief

This week has been “fair recovery week” in our house. We were blessed to have our county fair in person providing the boys the opportunity to have their 4-H projects judged in person and to display their projects at the county fair.

Every year leading up to and during the county fair, there are parental peaks and valleys. It would be so much easier as a parent to decide that our family just didn’t have time for 4-H and the county fair.

As parents and 4-H volunteers, Steve and I have a strong belief in the positive outcomes we see our kids experience because of the opportunities they have through 4-H. At the end of the fair, we as a family reflect upon what experiences we were grateful for during our county fair 4-H experience.

  • Swine show. The whip is used as a guide for the pigs.
  • Brown Egg Laying Hens
  • Largest Vegetable

It never ceases to amaze me how much personal growth comes from these experiences. To us it is not about the purple ribbon, it is about growing purple ribbon kids. Two key take aways from this year:

“These are some of my favorite days of the summer and favorite parts of 4-H: General project interviews and showing my animals and talking to the judges.”

“I really enjoyed getting to know the other 4-Hers and their families.”

If you have wondered if 4-H is for you…you should quite wondering and join. Participate in ways that work for your family. It is not just for farm kids. There is opportunity for everyone. It is a safe place for kids to learn and explore their interests through project experiences and learning experiences.

The 4-H Pledge

I PLEDGE my HEAD to clearer thinking,
my HEART to greater loyalty,
my HANDS to larger service,
and my HEALTH to better living,
for my family, my club, my community, my country and my world.

Garden Science

The Japanese Beatles have been doing quite a bit of damage this year. Isn’t amazing to see how they eat the leaves of the plants and destroy the plants’ opportunity to survive.

Japanese Beetles are making their presence known and a detriment to a variety of crops. Learn more from the University of Wisconsin Extension.

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.

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.

FanciPak Cucumbers – great for canning into pickles. We have them growing up an angled fence so they grow down and are easier to harvest and cleaner at harvest time with less chance of a soil borne plant disease.

Cucumbers – The cucumbers are just starting to come in. Check out Pioneer Woman’s cucumber sandwich recipe.

Onions – Fresh Walla Walla Onions

French Breakfast Radish/Cherry Belle Radish – We are at the end of the radish crops for a little while.

Super Sugar Snap Peas – This will be the end of the first crop of peas. We hope to have the second crop available next week.

Green Beans growing from the flowers of the plant.

Green Beans – I am sure glad we are seeing some green beans on these plants. Enjoy fresh or cooked.

Carrots – The drought is having an effect on the growth of a variety of crops especially carrots.

Sunburst Summer Squash

Summer Squash – Zucchini, Peter Pan and Sunburst varieties. TIP: use your summer squash like your zucchini. None of these need to be peeled when using them.

Sunflowers, Zinnias and Hydrangeas – These should brighten up your home.

Recipe of the Week

  • Zucchini Brownies

Fudgy Zucchini Brownies

2 cups all-purpose flour

1/3 cup baking cocoa

1-1/2 teaspoons baking soda

1 teaspoon salt

2 cups shredded zucchini

1-1/2 cups sugar

3/4 cup vegetable oil

1/2 cup chopped walnuts

2 teaspoons vanilla extract

Frosting

1/4 cup butter, cubed

1 cup sugar

1/4 cup milk

1/2 cup semisweet chocolate chips

1/2 cup miniature marshmallows

1 teaspoon vanilla extract

1/2 cup chopped walnuts, optional

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

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

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

Source: Taste of Home

Learn More about Land Grant Universities
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Learn More about Land Grant Universities

This week, I had the opportunity to attend four different NDSU Extension Research Center Field Days in Hettinger, Dickinson and Williston, North Dakota and tour the agriculture experiment stations on the NDSU campus. NDSU is one of our nation’s Land Grant University’s. Their work on agriculture and our food system is very interesting. They are doing work to make a positive difference not only for the people of North Dakota but also for the world.

While attending this week’s tours, it was amazing to hear about:

-The different soil types in the region, and how long no-till has been a common practice by farmers in this region for many decades to conserve the soil.

-North Dakota is third in the nation in the variety of crops grown behind California and Florida.

-The excitement demonstrated by each researcher in the work that they do because of the desire they have to make a positive impact on the world around them.

I encourage you to learn more about the work being done by the land grant universities around us, and to have the same enthusiasm and passion to serve as I saw in these researchers that I met this week.

  • Field peas…amanzing strength in the stalk to withstand the wind and extreme weather conditions.
  • Different kinds of barley.
  • Learning about soil health.

Garden Science

Cucumber beetles become active in late May or early June and feed on the blossoms of early flowering plants, such as dandelions, apples and hawthorn, until their host crops are available. Learn more from the University of Minnesota Extension.

Cucumber beetles – Learn more from the University of Minnesota Extension which is also a land grant university.

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.

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.

The last week of rhubarb. Enjoy!

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 Martha Stewart.

The Harner Bros are the 5th generation to raise this rhubarb originally planted on the family farm near Tracy by their great-great grandparents after immigrating from Norway and transplanted to our home near Northfield.

For those of you that love cucumbers, see how the young cucumber emerges from the flower..

Cucumbers – The cucumbers are just starting to come in.

Turnips – Learn more about this root vegetable and how to use the leafy greens from the University of Minnesota.

Onions – Fresh Walla Walla Onions

French Breakfast Radish/Cherry Belle Radish – We are at the end of the radish crops for a little while.

Super Sugar Snap Peas – We were glad to see pea pods on the vines this week. It seems this growing season has a lot of hope with it.

Notice all the white flowers on the green bean plan. A green bean will grow from those flowers.

Green Beans – I am sure glad we are seeing some green beans on these plants. Enjoy fresh or cooked.

Hostas with variety of greens and flowers – These should brighten up your home.

  • Teddy Bear Sunflowers

Recipe of the Week

Rhubarb Slush

3 cups chopped fresh or frozen rhubarb

1 cup water

1/3 cup sugar

1 cup apple juice

3/4 cup thawed pink lemonade concentrate

1 bottle (2 liters) 7-Up or Sprite

Directions

1. In a saucepan, combine rhubarb, water and sugar. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rhubarb is tender. Cool for about 30 minutes.

2. In a food processor or blender, puree mixture, half at a time. Stir in apple juice and lemonade concentrate. Pour into a freezer container; cover and freeze until firm. Let stand at room temperature for 45 minutes before serving.

3. For individual servings, scoop 1/3 cup into a glass and fill with soda. To serve a group, place all of mixture in a large pitcher or punch bowl; add pop and stir. Serve immediately.

Source: Taste of Home

Belief
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Belief

God Bless America!

Each growing season presents unique challenges. Whether they are challenges from Mother Nature or simply schedule and life challenges. Each year is unique. Yet, we continue our strong belief in what we do and why we do it.

This year part of our balancing act is managing additional time pressures since I am in the University of Minnesota Integrated Food Systems Leadership Program. These courses serve as a valuable reminder to never underestimate the value of sharing your story. There are so many different steps in our food supply chain to get our food from farm to fork as well as steps to ensure the foods’ safety. The class has also been a good reminder to remember what our experiences and personalities bring to the table, and how to bring out the best outcomes in a situation.

One area that shed some light for me is the Clifton Strengths Finders analysis when we discussed the area of “Belief.” It helped me understand my passionate core value around agriculture.

So, in my effort to help explain this belief, I felt sharing the FFA Creed in tonight’s blog may be a step to helping others grow in the understanding of how many of us in agriculture feel about the work we do.

The FFA Creed

I believe in the future of agriculture, with a faith born not of words but of deeds – achievements won by the present and past generations of agriculturists; in the promise of better days through better ways, even as the better things we now enjoy have come to us from the struggles of former years.

I believe that to live and work on a good farm, or to be engaged in other agricultural pursuits, is pleasant as well as challenging; for I know the joys and discomforts of agricultural life and hold an inborn fondness for those associations which, even in hours of discouragement, I cannot deny.

I believe in leadership from ourselves and respect from others. I believe in my own ability to work efficiently and think clearly, with such knowledge and skill as I can secure, and in the ability of progressive agriculturists to serve our own and the public interest in producing and marketing the product of our toil.

I believe in less dependence on begging and more power in bargaining; in the life abundant and enough honest wealth to help make it so–for others as well as myself; in less need for charity and more of it when needed; in being happy myself and playing square with those whose happiness depends upon me.

I believe that American agriculture can and will hold true to the best traditions of our national life and that I can exert an influence in my home and community which will stand solid for my part in that inspiring task.

The creed was written by E.M. Tiffany and adopted at the Third National FFA Convention. It was revised at the 38th and 63rd Conventions.

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.

Outrageous Red Lettuce, Black Seeded Simpson, Spinach and Kale – This year’s weather presents many unique challenges, down to what will germinate in this environment setting and what won’t…this is one of the challenges with these and other crops this year. This crop was cooled with well water to take the field heat off. It was not washed.

Turnips – Learn more about this root vegetable and how to use the leafy greens from the University of Minnesota.

French Breakfast Radish/Cherry Belle Radish – We are at the end of the radish crops for a little while.

Sugar snap peas were first developed in 1952 by cross-breeding snow pea with a mutant shell pea plant. Researchers hoped that the cross might counteract twisting and buckling seen in varieties at the time. With this cross, they developed a new class of snow pea. Snap peas, like all other peas, are pod fruits. An edible-podded pea is less fibrous, and edible when young. Pods of the edible-podded pea, including snap peas, do not have a membrane and do not open when ripe.

Super Sugar Snap Peas – We were glad to see pea pods on the vines this week. It seems this growing season has a lot of hope with it.

Jade Green Beans

Green Beans – I am sure glad we are seeing some green beans on these plants. Enjoy fresh or cooked.

Hostas with variety of greens and flowers – These should brighten up your home.

Recipe of the Week

Do you still have rhubarb in your refrigerator or did you cut it up and freeze it? If so, give this recipe a try. This is a go to of mine for a quick dessert. Next week will be the last of the rhubarb for the season.

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.

Continual Learning
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Continual Learning

Life is full of new surprises and trying new things. This week, the boys were station leaders as our county and a neighboring county hosted an 4-H Agricultural Adventures day camp. While the boys have lead agriculture in the classroom activities in a variety of settings, this was a new experience. They taught kids how to plant seeds, plant identification, what parts of the plant we eat and about poultry, laying hens and turkeys.

  • Planting Seeds
  • Plant Identification
  • What Part of the Plant do we Eat?
  • Poultry – egg laying hens and turkeys

So often, we are so closely tied to what we do that we take our knowledge for granted. We don’t realize the positive impact that we can have with others if we simply share our knowledge. Shortly after the camp, one of the boys’ friend was at our place and was asking about what the different plants were in the garden. The curiosity to know where and how your food is grown is natural, and we are privileged to share what we know with others.

On the flip side, we are also continually learning. Steve grew turnips when he was growing up. I on the other hand, never experienced them. Shareholders requested turnips so we grew them. Great news, they grow well in dry conditions! The other great news…I love hearing from all of you how you plan to use them.

“Live as if you were to die tomorrow. Learn as if you were to live forever.” – Mahatama Gandhi

If you haven’t seen the kittens when you are out. Come early to snuggle with a few of these farm kittens. Interesting fact: when these kittens were meowing, Keith had them hug, and they stopped. The power of a hug!

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.

The Harner Bros are the 5th generation to raise this rhubarb originally planted on the family farm near Tracy by their great-great grandparents after immigrating from Norway and transplanted to our home near Northfield.

The Harner Bros are the 5th generation to raise this rhubarb originally planted on the family farm near Tracy by their great-great grandparents after immigrating from Norway and transplanted to our home near Northfield.

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 Martha Stewart.

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

Outrageous Red Lettuce and Black Seeded Simpson – So grateful this crop seems to thrive on dry weather. Lovely color for sandwiches and salads. This crop was cooled with well water to take the field heat off. It was not washed.

Detroit Dark Red Beets

Beets – Detroit Dark Red Beets – eat them raw in a salad or boil them. Learn more here from Spend with Pennies.

Carrots

Carrots – Believe it or not, I was enjoying a carrot for breakfast at about 6 a.m. Who knew they would ever be delicious at that time. Learn more about carrot harvest from America’s Heartland.

Turnips

Turnips – Learn how to use this root vegetable and its leaves here from Country Living.

French Breakfast Radish – Love the variegated look of this vegetable. The dry weather is making this crop unpredictable. Check out these recipes from Martha Stewart.

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.

Hostas with variety of Tiger Lillies and Hydrangeas – These should brighten up your home.

Recipe of the Week

A favorite memory of mine when I think of rhubarb sticky buns or rhubarb cinnamon rolls is of a friend and mentor Ruth Shepard. While I met Ruth through Farm Bureau, her skill sets of a 4-H leader/mentor and her farm upbringing rang true when you met her. She was a wonderful cook, genuine laugh and love for life and the people she met. While this is not her recipe, it is a recipe that reminds me of her. May this recipe warm your heart and soul like Ruth’s friendship did to all that new her.

Homemade Rhubarb Sticky Buns

1 package (16 ounces) hot roll mix

4 tablespoons sugar, divided

1 cup warm water (120° to 130°)

1 large egg, lightly beaten

2 tablespoons plus 1/2 cup butter, softened, divided

2 cups sliced fresh or frozen rhubarb

1/2 cup packed brown sugar

1/2 cup light corn syrup

2 teaspoons ground cinnamon

1. In a large bowl, combine the contents of roll mix and yeast packets with 2 tablespoons sugar. Stir in the water, egg and 2 tablespoons butter to form a soft dough. Turn onto a floured surface. Knead until smooth, about 5 minutes. Cover and let rest for 5 minutes.

2. Meanwhile, in a large saucepan, combine the rhubarb, brown sugar, corn syrup and remaining butter. Bring to a boil; cook and stir for 3 minutes. Pour into an ungreased 13×9-in. baking dish.

3. On a lightly floured surface, roll dough into a 15×10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough.

4. Roll-up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down over rhubarb sauce. Cover and let rise in a warm place until doubled, about 30 minutes.

5. Bake at 375° for 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.

Evenings provide peace
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Evenings provide peace

This hot weather has sped up weed growth. While we have been fortunate to catch a few spotty rains. The crops are struggling with the hot, dry weather. The good news…we are not as hot and dry as in 1988.

According to the University of Minnesota – Waseca crop and weather watch:  Dry weather continued this week, but we did get some relief from the extreme heat that we recorded last week. Temperature averaged 76.2 degrees which is 8.0 degrees warmer than normal. Growing degree units (GDUs) totaled 167, 31% more than normal. Since May 1, we have now accumulated 726 GDUs or 22% more than normal. Most involved in Minnesota crop production remember 1988 as the hot and dry season. For comparative purposes in 1988 we were 14% warmer and 0.6-inch drier than so far this year.

I remember how hot and dry 1988 was. Most specifically, I recall the big cracks in the fields. The cracks were so big you could easily lose a plier in them and not expect to see it resurface anytime soon. So, as we watch this year’s weather, we also pray for rain. Not just for us, but for so many that need it around our country. Our crops are dry, and watering has been part of the routine and needs to be even more so going forward. Even so, the beautiful summer evenings provide peace and beauty.

Even though it has been hot, the evenings cool off wonderfully and is such a peaceful and beautiful time to work outside.


Garden Science

Sam found a baby Killdeer in the garden this week. Farmers and ranchers provide wildlife habitats all over our country. We have the privilege to witness the best and worst of Mother Nature. This is an example of one of the joys.

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.

The Harner Bros are the 5th generation to raise this rhubarb originally planted on the family farm near Tracy by their great-great grandparents after immigrating from Norway and transplanted to our home near Northfield.

The Harner Bros are the 5th generation to raise this rhubarb originally planted on the family farm near Tracy by their great-great grandparents after immigrating from Norway and transplanted to our home near Northfield.

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 Chute Family Farm near Aitkin. Check out America’s Heartland’s information on asparagus.

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

Black Seeded Simpson lettuce continues to produce for a few harvests. Cut the leaves and they will grow back for a few harvests. We do plant a few plantings of this throughout the summer.

Outrageous Red Lettuce and Black Seeded Simpson – So grateful this crop seems to thrive on dry weather. Lovely color for sandwiches and salads. This crop was cooled with well water to take the field heat off. It was not washed.

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

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.

Hostas with Weigela, Asparagus greens – These should brighten up your home.

Recipe of the Week

I’m sharing two recipes this week. Because both of these crops are close to the end. First, one for asparagus that is new to us this year, and the second is a favorite of our for rhubarb. Enjoy!

This hot weather has sped up the weed growth. While we have been fortunate to catch a few spotty rains. The crops are struggling with the hot, dry weather.
Rhubarb Muffins

3/4 cup brown sugar

1/3 cup applesauce

1 egg

1/2 cup yogurt

1 teaspoon vanilla

1 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped nuts

1 cup finely sliced rhubarb

Topping:

1/4 cup brown sugar

1 teaspoon cinnamon

1/4 cup finely chopped nuts

Combine sugar, applesauce, egg, yogurt and vanilla in a bowl. Sift flour, soda, and salt together and stir into liquid mixture. Blend in nuts and rhubarb. Fill greased muffin tins 2/3 full. Topping: Combine brown sugar, cinnamon and nuts and sprinkle over batter in muffin tins. Tip: I always spray the liners with a spritz of baking spray so the muffins don’t stick to the liners. Bake at 325 degrees  for 25-30 minutes. Makes 12 muffins. This can also be baked in a greased loaf pan for 45 minutes or until inserted toothpick comes out clean.

Spring is in the Air
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Spring is in the Air

Spring is in the air. You can feel it in the warmer temperatures, the smell of the soil and the sound of the birds. There are a few other things that have us hopeful for 2021: seed catalogs, chicks and poults. While it may be easy to feel heavy laden with the pandemic still upon us, we are looking positively forward to the growing season. Here is a glimpse of what we have been up to.

“Spring – a lovely reminder of how beautiful change can truly be.” – author unknown

Spring is in the air. The joy that seed catalogs bring as we browse for new opportunities and crops. Looking forward with optimism is a great feeling.
  • The excitement young life brings is so contagious. The Isa Brown chicks arrived recently and are growing so quickly. This breed leads brown shelled eggs.
  • Isa Brown chicks will be full grown by mid-July and will naturally begin to lay eggs.
  • We are excited to try a new 4-H project – raising turkeys. Young turkeys are called poults and will be full grown between 16-20 weeks.
  • This poult is four days old and is growing its wing feathers. It is so fun to see the differences between chickens and turkeys.
Changing Seasons
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Changing Seasons

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The last of the Zinnias before the frost.

With this beautiful weather, it is hard to believe it is October. But the changing colors all around us tell us that change is inevitable. Fall is here, and as any good Minnesotan knows, it is time to prepare for winter. Many thoughts come to mind as we wrap-up the season.

Gratitude. As we were harvesting, we couldn’t help but be grateful for the bounty that was present for us to share with all of you. After all, it is October. Last evening as we were cleaning up fences and mulch, we were so grateful for the amazing weather – take time to find those moments for attitude of gratitude.

Change. Change is unavoidable. We love seeing the changes that occur throughout the season. We all dread different parts of the hard work throughout, aka weeding and insects. But we love the look of a clean slate after all the field work has been completed, and it’s ready for new beginnings. It’s a lot like any part of life. Positive outlooks make for positive outcomes.

Appreciation. We were working on this year’s planting before the pandemic started. Many considerations needed to be in place before we could move forward this year – including a Minnesota Department of Agriculture on-farm COVID-19 plan. We have appreciated the fact we were able to proceed with the CSA, and the opportunities to have conversations, laughter and shared moments with all of you.

Tenacity. Throughout this year, we have watched the boys learn new things and take the lead on projects. Their determination to figure it out and see it to the end is a characteristic we all need during these interesting times. Believe that a positive outcome is out there and Carpe Diem.

9-14-2020 Harner Family

Thank you for a great season. We appreciate you and all of the great conversations this year.

Garden Science

4 O’clock flowers shrivel up and die.
The black seed is left. We collect these seeds and plant them again next year to help attract beneficial insects to keep away bad insects.
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Largest radish harvested this year.

 

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Cover crop emerging. This is great news.

Boxes of Produce

Remember food safety in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.

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Arugula – Also known as “rocket” or “roquette,” arugula is a fast-growing, cool-season salad green that adds a tangy, mustard-like flavor to salads. Learn more from The Old Farmer’s Almanac and from Food and Wine.

Spinach
Black Seeded Simpson lettuce

Spinach, Kale, Beets, Outrageous Red Lettuce, Black Seeded Simpson Mix – Include in your to go meals for a quick salad.

 Swiss Chard – Swiss chard is a leafy green vegetable that is closely related to beets and spinach. Like beets and spinach, the leaves are edible, taste great raw as baby greens, and grow up to be a hearty green that can be sautéed into a tasty side dish. Swiss chard leaves can be eaten raw or cooked. The stalks are thicker than the leaves so they take longer to cook. Chop the stalks into 1-inch pieces. Sauté, steam or cook the stalks in a pan with water (1/2 cup per bunch) first, then add the leaves and cook until wilted.

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Cilantro – Use the cilantro to make Pico de Gallo this Labor Day weekend. Try this recipe from Pioneer Woman.

Broccoli – I would eat this vegetable as is, but it would also be a wonderful addition to a salad or soup.

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Jade Green Beans

Green Beans – Wow this crop finished strong. Enjoy, freeze for this winter if it is to much to handle this week.

Onions –Remember to cut them all up and place them in a bag or container in the freezer to make meal prep much faster throughout the year.

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The cucumbers still have spikes on their skins even until the end.

Cucumbers – A few to end the season.

Sunburst Patty Pan Summer Squash/Zucchini – These two crops crossed but since they are both in the summer squash family it can work to your advantage. Use them in any zucchini recipe.

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Spaghetti Squash

Spaghetti Squash – I love this squash and this option to make a spaghetti meal using this for the spaghetti. Learn more about this vegetable from Martha Stewart.

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Kuri Squash

Kuri Squash – Baby red Hubbard with appealing color and shape. Flesh is smooth in texture and great for pies and purées.

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Carnival Squash – This winter squash is a favorite of ours. The color is beautiful and will last as a decoration until you are ready to use it. Carnival squash is a relatively new variety, being a hybrid of the sweet dumpling and acorn squash and is sought after for its uniquely patterned and colored exterior. The color variance in the rind is the result of seasonal temperature variations with warmer temperatures producing squash with slightly more pronounced green stripes. Carnival squash is most popularly used as decoration, but it can also be consumed in a wide variety of culinary applications and is used as a substitute for butternut or acorn squash in recipes.

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Butternut Squash

Butternut Squash – A favorite in our house. Cut in half, place cut side down, put about an inch of water in the cake pan, cover with aluminum foil and back for an hour at 350 degrees Fahrenheit. Take out the seeds and peel away skin. Mix in ½ cup butter and ¾ cup brown sugar. Enjoy!

Peppers – Choose from green or hot tomatoes. Cut and freeze for use all year long. Learn more about peppers at America’s Heartland.

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Cherry Tomatoes

Tomatoes – A few grape tomatoes to finish off the season. This is the strangest crop of tomatoes we have ever had. Looking forward to great varieties next year. Check out this blog from the Foodie Farmer on growing and harvesting tomatoes on their farm.

Potatoes – Kennebec and Yukon Gold this week. Great for baking or roasting. See how potatoes are harvested in Idaho on America’s Heartland. Check out the Northern Plains Potato Growers Association for more information.

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Swan Gourds

Swan Gourds – These are such fun gourds. The color is so refreshing.

Recipe of the Week

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Our salsa recipe is simple. Mrs Wages Salsa mix with some onions and peppers to taste.  Here is a canning guide from the University of Minnesota Extension.

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Canned Salsa – Enjoy!

Fall brings change
by

Fall brings change

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This year has presented many changes, and Mother Nature is joining in. We were tubing on the lake Saturday and harvesting pumpkins on Sunday in long pants, hats and jackets. While there is a frost warning for tonight, I consider us lucky compared to our neighbors to the west in South Dakota where the weather has not been nearly as cooperative. It does remind us that it is fall and nearly the middle of September, and change is out of our control and inevitable.

Harvesting pumpkins is a favorite.
Building a strong athlete.
Strength training.

For us this weekend, change came in the form of no Tracy Box Car Days a life-long family tradition and harvesting the majority of pumpkins, squash and gourds. More harvesting will occur this weekend, when it is projected to be warmer and dryer. It is hard to believe that there is only two weeks left in the CSA.

For all of us as we face change – whether it is change in seasons, change in routines, change in school, change in relationships, I encourage you to reflect on the following:

“Have I not commanded you? Be strong and courageous. Do not be afraid; do not be discouraged, for the LORD your God will be with you wherever you go.” – Joshua 1:9

“Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God. And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus. Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable—if anything is excellent or praiseworthy—think about such things.” – Philippians 4:6-8

Garden Science

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We have our gourds and cucumbers growing up on old fences. Once and a while we will see them grow into the fence. Check out this gourd’s results.

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.

Arugula – Also known as “rocket” or “roquette,” arugula is a fast-growing, cool-season salad green that adds a tangy, mustard-like flavor to salads. Learn more from The Old Farmer’s Almanac and from Food and Wine.

Outrageous Red Lettuce, Black Seeded Simpson, Kale and Spinach Mix– Include in your diets for a quick salad to keep yourself healthy during these challenging times.

Swiss Chard – Swiss chard is a leafy green vegetable that is closely related to beets and spinach. Like beets and spinach, the leaves are edible, taste great raw as baby greens, and grow up to be a hearty green that can be sautéed into a tasty side dish. Swiss chard leaves can be eaten raw or cooked. The stalks are thicker than the leaves so they take longer to cook. Chop the stalks into 1-inch pieces. Sauté, steam or cook the stalks in a pan with water (1/2 cup per bunch) first, then add the leaves and cook until wilted.

Cilantro – Use the cilantro to make Pico de Gallo this Labor Day weekend. Try this recipe from Pioneer Woman.

Broccoli – I would eat this vegetable as is, but it would also be a wonderful addition to a salad or soup.

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Carrots – Carrots are back and a bit larger – may be better cooked. We love this recipe from Taste of Home

Radishes – French radishes to add to salads or eat raw.

Green Beans – Another crop of green beans is starting to come in.

Onions – Enjoy Walla Wallas, Purple or Patterson this week. If you have to many, cut them all up and place them in a bag or container in the freezer to make meal prep much faster throughout the year.

Cucumbers – The crop is slow but sure and should take us until the end of the season.

Sunburst Patty Pan Summer Squash/Zucchini – These two crops crossed but since they are both in the summer squash family it can work to your advantage. Use them in any zucchini recipe. A new crop of zucchini is also available.

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Spaghetti Squash – I love this squash and this option to make a spaghetti meal using this for the spaghetti. Learn more about how to cook this vegetable here.

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Kuri Squash – This beautiful dark orange squash has the appearance of a small pumpkin without the ridges. It belongs to the Hubbard squash family.

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Carnival Squash – This winter squash is a favorite of ours. The color is beautiful and will last as a decoration until you are ready to use it. Carnival squash is a relatively new variety, being a hybrid of the sweet dumpling and acorn squash and is sought after for its uniquely patterned and colored exterior. The color variance in the rind is the result of seasonal temperature variations with warmer temperatures producing squash with slightly more pronounced green stripes. Carnival squash is most popularly used as decoration, but it can also be consumed in a wide variety of culinary applications and is used as a substitute for butternut or acorn squash in recipes.

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Peppers – Choose from green or hot tomatoes. Cut and freeze for use all year long. 

Tomatoes – A few grape and large tomatoes for you.

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Potatoes grow under the ground and are a tuber. So fun to see how they grow. It feels like you are digging for gold when you are harvesting them.

Potatoes – Kennebec potatoes this week. Check out the recipe below. Great for baking or roasting. See how potatoes are harvested in Idaho on America’s Heartland.

Sweet Corn – Thank you to our neighbors the Peterson’s for this week’s sweet corn. Remember if you have extra or don’t eat all that you cook up. Simply cut it off the cob and place in a freezer bag or container and use at another time in a hot dish or soup.

Pumpkins and Gourds – At least 15 varieties to choose from. So much fun color!

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Arrangement – A variety of flowers including zinnias, rudebeckia, hydrangeas and more.

Recipe of the Week

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Oven Baked Cheesy Potatoes

3 Potatoes chopped

1 tablespoon olive or coconut oil

1 teaspoon granulated garlic

1 teaspoon parsley

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup mozzarella shredded

-Preheat oven to 400 degrees Fahrenheit. Spray a baking pan lightly with cooking spray.

-Chop the potatoes in 1/2″ to 3/4″ chunks. Use a paper towel to dry them slightly, then place the potatoes in a bowl.

-Mix the potatoes with oil and seasonings.

-Arrange the potatoes in a single layer on the baking sheet so the potatoes can cook evenly.

-Bake for 25 minutes, stirring one- or two-times during baking, until desired brownness is achieved. If you’d like potatoes crispy, place them under the broiler for 2-4 minutes.

-Cover potatoes with shredded cheese and place back into the hot oven for 3-4 minutes or until the cheese is melted.

Source: Tastes of LizzyT

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4 large zucchini or summer squash (I used 3 small ones and used half the recipe.)

2 teaspoons garlic powder

1/3 cup parmesan cheese, freshly grated

2 tablespoons olive oil

Kosher salt and freshly ground black pepper, to taste

-Preheat oven to 400°F.

-Slice squash into 1/4-inch rounds and add to a large bowl. Add olive oil, garlic powder, salt, and pepper, and toss to coat.

-Arrange squash on a rimmed baking sheet in a single layer. Sprinkle evenly with parmesan cheese.

-Bake until just tender, 9-10 minutes. Turn broiler on high and broil until golden brown, 2-3 minutes.

Source: 12 Tomatoes – Recipe adapted from Made To Be a Momma.

Fall’s Unveiling
by

Fall’s Unveiling

It is hard to believe it is September. Even though the temperatures are a bit cooler this week, the summer has had its own funk and uniqueness like no other. Since school has not started, it is a bit hard to grasp that there is only three weeks left in the CSA.

As we look out into the garden, we see pumpkins unveiling themselves, and the fall colors wanting to show. As we look ahead to next week, start preparing yourselves for these fall beauties on your front porch. They are a favorite of ours to harvest because they are bringing the most joy to our hearts.

Even in the upheaval of the season, I am reminded of special gems. For example, this Sunday as I was out for a walk, I came across two ladies who had stopped to pick up a caterpillar and help it across the road. Depending on your perspective, I looked at from the standpoint that even the smallest act of kindness by one person can make a difference in the life of another. Then tonight, a special shout-out to one of our shareholders who is a glass artist gifted us a beautiful garden butterfly. I did not know she had left it, but as soon as I saw it, I knew what had happened. Coincidence or act of God – caterpillar at the beginning of the week and a butterfly mid-week. I think God was telling me to look to him for the small acts of kindness – he is ever present in our lives.

So, as you look to your Labor Day weekend, whether you are spending it at home, with family or the last get away before school, may you find joy that these changing seasons bring and value in small acts of kindness to others.

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Thought this photo capture would brighten your day. As my dad has repeatedly told me, there isn’t anything more beautiful than watching a good mom take care of their young. Wishing you the peace that is captured in this photo.

Garden Science

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4-H state fair interview for vegetables included: green beans, cherry tomatoes, cucumbers, carrots, onions and Kuri squash. He is most proud of the carrots and their uniformity.

This week was the 4-H state fair virtual judging. Keith entered both his breeding gilt (female that has not yet given birth) and his vegetable garden project. He will not find out the results of the swine judging until later this month. He did conduct his vegetable judging interview in a group format with other 4-Hers sharing about their project and earned a blue ribbon. Learning from others and sharing what has been learned in your given project area is such a valuable part of 4-H. You may think there isn’t much science that goes into it. But anytime you are involved with agriculture there is science all around you.

Animals all around. Sam was out walking his 4-H pig. As you can see the kittens had an interesting view.
Keith showed his 4-H pig for the virtual show. After showing he picked up the camera to capture images of his 4-H animal.

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.

Arugula – Also known as “rocket” or “roquette,” arugula is a fast-growing, cool-season salad green that adds a tangy, mustard-like flavor to salads. Learn more from The Old Farmer’s Almanac and from Food and Wine.

Kale – We have a few new plantings of kale coming through. This crop has been challenged by insects this year. Kale, or leaf cabbage, belongs to a group of cabbage cultivars grown for their edible leaves, although some are used as ornamentals. So, let us know if this is a vegetable you would like included in your boxes.

Outrageous Red Lettuce and Black Seeded Simpson – New crops are coming in slow but sure. Boy this has been our most challenging year with lettuces and spinach. Look for it to come on here in September. Include in your diets for a quick salad to keep yourself healthy during these challenging times.

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Swiss Chard

Swiss Chard – Swiss chard is a leafy green vegetable that is closely related to beets and spinach. Like beets and spinach, the leaves are edible, taste great raw as baby greens, and grow up to be a hearty green that can be sautéed into a tasty side dish. Swiss chard leaves can be eaten raw or cooked. The stalks are thicker than the leaves so they take longer to cook. Chop the stalks into 1-inch pieces. Sauté, steam or cook the stalks in a pan with water (1/2 cup per bunch) first, then add the leaves and cook until wilted.

Basil – This crop keeps on growing. Give pesto a try. Here’s a recipe from Simply Recipes or try this pesto pasta with tomatoes from Betty Crocker using your spaghetti squash.

Cilantro – Use the cilantro to make Pico de Gallo this Labor Day weekend. Try this recipe from Pioneer Woman.

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Broccoli

Broccoli – I would eat this vegetable as is, but it would also be a wonderful addition to a salad or soup.

Carrots – Carrots are back this week. Enjoy fresh or we love this recipe from Taste of Home.

Radishes – French radishes to add to salads or eat raw.

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Jade Green Beans

Green Beans – Another crop of green beans is starting to come in.

Onions – Enjoy Walla Wallas this week. If you have to many, cut them all up and place them in a bag or container in the freezer to make meal prep much faster throughout the year.

Cucumbers – The second crop of cucumbers has come in and is in your boxes.

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Sunburst Patty Pan Summer Squash/Zucchini – These two crops crossed but since they are both in the summer squash family it can work to your advantage. Use them in any zucchini recipe. A new crop of zucchini is also growing.

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Spaghetti SquashSpaghetti Squash – I love this squash and this option to make a spaghetti meal using this for the spaghetti. Learn more about this vegetable from Martha Stewart.

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Kuri Squash

Kuri Squash – Baby red hubbard with appealing color and shape. Flesh is smooth in texture and great for pies and purées. I cook it like I do Butternut or Acorn Squash.

Tomatoes – We have made some nutrient adjustments for the tomatoes to prevent some splitting and are hopeful the rest of the crop finishes strong.

Potatoes – Yukon Gold have a wonderful butter flavor and are a versatile potatoe great for baking or roasting. See how potatoes are harvested in Idaho on America’s Heartland.

Sweet Corn – Thank you to our neighbors the Peterson’s for this week’s sweet corn. Remember if you have extra or don’t eat all that you cook up. Simply cut it off the cob and place in a freezer bag or container and use at another time in a hot dish or soup.

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Arrangement – A variety of flowers including zinnias, Rudebeckia, hydrangeas and more.

 

Recipe of the Week

Chocolate Red Kuri Pumpkin Pie
Makes for one deep-dish 9-inch pie

Pumpkin Pie Filling
1 3/4 cups red kuri puree
1 cup  heavy cream
2 eggs
2/3 cup light brown sugar, packed
3/4 teaspoon grated lemon zest
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg(optional)
1 teaspoon vanilla extract
Dark or milk Chocolate squares for garnish

Pie Crust
Cut together the following ingredients with a fork or pie cutter.
2 cups flour
1 cup Crisco
2 1/2 Tablespoons sugar
1/2 teaspoon salt

Then mix together and add to the dry ingredients.
1 egg yolk
1/3 cup of milk

Check out this Martha Stewart video on making a pie crust.

Instructions
1. Preheat your oven to 450°F (230°C) with the rack in the middle position.
2. In a large bowl, beat the eggs with a whisk until the whites and the yolks are homogenous, about 2 seconds. Add the remaining filling ingredients to the bowl and whisk well to combine. Make sure the eggs and cream are completely incorporated. Line a rimmed pie pan with the unbaked crust, then pour the filing.
3. Bake in preheated oven for 15 minutes, then reduce the heat to 350°F (180°C) and continue baking for 45-60 minutes, or until the filling has set. Make sure the filling doesn’t boil, so if your oven it very hot, you can reduce heat to 325°F (160°C) after only 10 minutes. 10 to 12 minutes before the end, place chocolate squares on top of the pie and allow to melt. Insert a knife or tooth pick in the middle of the pie, if comes out clean, it’s done!
4. Allow to cool completely on a wire rack. Then serve at room temperature or chill in the refrigerator and serve cold.
Note: if you’re not familiar with red kuri squash, its bright orange flesh is easy to cook and tastes a bit like chestnut and sweeter than a pumpkin, so you don’t need to add as much sugar to your recipes.

Source: Pie filling recipe Eat Well 101

 

Strength and Perseverance
by

Strength and Perseverance

As I was weeding the rows, I was reminded of how strong a plant needs to be to preservere through the challenges it faces. Consider the last few days, unbearable heat, humidity and strong winds as well as the dry weather. But yet, it keeps on keeping on striving to grow better and stronger each day. When it is showered with rain, God’s blessings help it to reach its potential.

Today, Steve and I celebrate 25 years of marriage. As I was working outside, I thought, boy marriage takes a lot of what these small plants need to survive…a lot of strength and perseverance, along with determination not to quit and a lot of God’s love to help us reach our potential as a couple. While we would all hope that marriage was filled with roses and sunflowers, it’s had its weeds, the prickles found on the cucumbers and the challenges like Mother Nature presents. But in the end, as the long-time married couples told us, it is worth it. Our marriage has the joy of digging potatoes, the wonderful excitement of harvesting pumpkins, and the beauty of Zinnias and Hydrangeas.

In addition, we are full of gratitude as we are able to share today with our shareholders and friends. Much like our wedding day…we so enjoyed the people and the opportunity to enjoy the value of what each of you brings to our lives.

Wishing you the strength and perseverance that the plants remind us of each day to keep on keeping on.

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 is 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.
Outrageous Red Lettuce and Black Seeded Simpson – New crops are coming on. A good rain would really help bring this to the finish line.

Broccoli

Broccoli – I would eat this vegetable as is, but it would also be a wonderful addition to a salad or soup.
Onions – Enjoy Walla Wallas this week. If you have to many, cut them all up and place them in a bag or container in the freezer to make meal prep much faster throughout the year.

Spaghetti Squash

Spaghetti Squash – I love this squash and this option to make a spaghetti meal using this for the spaghetti. Learn more about this vegetable from Martha Stewart or from Real Simple.


Sunburst Patty Pan Summer quash/Zucchini – These two crops crossed but since they are both in the summer squash family it can work to your advantage. Use them in any zucchini recipe. A new crop of zucchini is also growing.

Cucumbers

Cucumbers – The second crop of cucumbers is coming in.
Sweet Corn – Thank you to our neighbors the Peterson’s for this week’s sweet corn. Last week was a variety grown by another neighbor the Bergman’s. Remember if you have extra or don’t eat all that you cook up. Simply cut it off the cob and place it in a freezer bag or container and use it at another time in a hot dish or soup.
Potatoes – The Kennebec are brown-skinned is a wonderful baking potato, and the red is Norlands which are great for cooking or roasting. See how potatoes are harvested in Idaho on America’s Heartland


Arrangement – A variety of flowers including zinnias, rudbeckia, hydrangeas and more.

Recipe of the Week

Zucchini Cobbler

8 cups chopped seeded peeled zucchini (about 3 pounds untrimmed)

2/3 cup lemon juice

1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Crust

4 cups all-purpose flour

2 cups sugar

1-1/2 cups cold butter, cubed

1 teaspoon ground cinnamon

Directions

  1. Preheat oven to 375°. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice until zucchini is tender 15-20 minutes. Stir in sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the heat; set aside.
  2. In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of the remaining crust mixture into a greased 15x10x1-in. baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
  3. Bake until golden and bubbly, 35-40 minutes. Cool in pan on a wire rack.

Source: Taste of Home