Life is Like Digging Potatoes

Life is Like Digging Potatoes

9-23-14 Done with Potatoes

This is how the boys feel when we are done harvesting one of the crops: excited, proud and relieved. This may be an old photo but it certainly captures how we feel about potato harvest.

Digging potatoes is absolutely one of my favorite parts of the garden. I love seeing what the surprise is below, how big and how many potatoes can be harvested from one plant. In the end, I love seeing the rewards of our labor. Every once and awhile the ants or the mice have gotten into the potatoes (yes below ground), and it is such a disappointment. They have eaten the potatoes away or put disgusting holes in them. You see, I am Scandinavian so I LOVE potatoes and could literally eat them for every meal. It doesn’t matter how they are cooked – I LOVE them! But I do refrain from eating them that frequently. While we have been digging potatoes for a few weeks, this week is our big push to finish the harvest, and it is rewarding.

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Life is a lot like digging potatoes, you never quite know what life will bring you. Many things in life reap wonderful rewards for our efforts and pleasant surprises. But every once and awhile life brings you one of those bad ones. We need to keep our eyes focused on what we love about life, and the wonderful rewards it has in order to reap the full harvest. Our efforts are worth it.

Fall is also a time of apple harvest. While I was harvesting with the boys, I saw many similarities to life as well. Take a look – life is full of lessons if we pause long enough to reflect on it. Remember reflecting on your day and on your learned experiences gives you time to be grateful and look forward to what is to come with hope.

We hope your week ahead is filled with the joys of digging potatoes!

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Garden Science

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Often times when we select vegetables at the grocery store, we look for them to be “perfect” but in reality, life is beautifully “imperfect.” Take a look at this summer squash how it is not perfectly formed, and the stem is off centered. It doesn’t make it any less useful but wonderfully unique. Perhaps taking a step back this week will have you view some things as beautifully imperfect.

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.

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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, Kale, Beets, Outrageous Red Lettuce, Black Seeded Simpson Mix – Include in your to go meals 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.

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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.

Radishes – It is the last of radishes for this season to add to salads, eat raw or include in a hotdish.

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Green Beans – Another crop of green beans…this cold weather has slowed the growth down. Hoping this finishes strong.

Onions Enjoy purple onions this week.  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.

 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.

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.

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

wp-15996767010006365719895918393545.jpgCarnival 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. Learn more about growing peppers from America’s Heartland.

 Tomatoes – A few grape and large tomatoes for you. We simply had less tomatoes this year because our favorite varieties were difficult to get due to more people planting their own gardens. We are sad that the varieties we planted had disappointing yields.

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Potatoes – Red Norlands are great cooked as mashed potatoes or cooked potatoes. You could also make the left overs into potato patties. See how potatoes are harvested in Idaho on America’s Heartland.

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It’s always fun to see how many sweet potatoes come out of the ground.

Sweet Potatoes – Thank you to our neighbors the Schwatkes and their love of sweet potatoes. We appreciate them sharing slips of this variety, Beauregard. Watch America’s Heartland to learn more about how Sweet Potatoes are raised in Arkansas.

8-15-12 Name carving in pumpkins

In early August, Steve took one of his Grandpa’s handmade wood carving tool and headed to the garden and carefully etched the last names into a pumpkin. We hope you enjoy this decoration this fall. It is one of our ways of saying Thank You for business!

Pumpkins – We hope you enjoyed the name pumpkins this week. It is such a fun project to do each year.

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

 

Recipe of the Week

Cook your Kuri, Butternut, Carnival Squash or the Jarrahdale (green) or Cinnamon Girl Pumpkin as you traditionally would.

Pumpkin Bread

1 2/3 cup flour

1 1/2 cup sugar

1/3 cup butter, softened

1 teaspoon soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

Pinch of salt

1/3 cup cold water

2 eggs

1 cup canned pumpkin (I use 1 cup cooked squash)

Combine flour, sugar, butter, soda, spices and salt in bowl. Add 1/3 cup cold water, eggs, and pumpkin (squash) mix well. Pour into greased loaf pan. Bake at 350 degrees for 1 hour. Cool on wire rack.

Source: Pat Kuznik – West Polk County: Blue Ribbon Favorites Minnesota 4-H Foundation

Fall brings change

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.

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

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.

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 SquashBaby 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

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

Storm’s Unveiling

Storm’s Unveiling

Monday morning at around 3:30 a.m., I sat in front of the window listening to the wind, rain and hail pounding on the house. I remember the hailstorms that would come when I was growing up in on our farm in southwestern Minnesota, how they would decimate the crop and how my parents prayed as they watched it come down that somehow everything would be ok. Monday morning, I too sat and prayed as slowly but surely everyone awoke in our house at 3:30 a.m. to watch it hail and pray that it would be ok.

So, your boxes may not be as much as we wanted them to be as we adjust to what the storm did. It did go pretty hard on the lettuce and the vine crops, sand we wait to see how the rest of the crops recover from it. We are grateful that with this storm we can move forward and not have to look at a decimated field. We pray for those that have experienced storm devastation this growing season.

As I look at the crops, it reminds me God is communicating with us that wind and hail may beat you down. But look to the new sunrise each morning and the beautiful promises of opportunity that lay in front of you. Perhaps the storm has unveiled something you hadn’t seen before such as the beautiful pumpkins and winter squash. These represent the opportunities that have been unveiled.

We are afflicted in every way, but not crushed; perplexed, but not driven to despair; persecuted, but not forsaken; struck down, but not destroyed. – 2 Corinthians 4:8-9

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This hail was about the size of a quarter. and it was very rough on one side. It is fascinating to see how the hail forms and the layers it creates. What do you think the life lesson is for this?

Garden Science

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 and Black Seeded Simpson – This crop took a beating with the hail earlier this week. So if you see ragged, limp leaves etc it is due to that. We tried to clean it up the best we could.

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Carrots are a wonderful root vegetable. Place in your refrigerator and eat raw or cooked.

Carrots – Boy did this group of carrots take off – enjoy!

Arugula – This leafy vegetable is in the family Brassicaceae known for its fresh, tart, bitter, and peppery flavor. It is good to include in salads, and I would encourage you to try it in other dishes.

Kohlrabi – This crop is at its end. We are hopeful to get more in your box before the end of September.

Onions Enjoy the purple onions this week. Such a beautiful color.

Garlic – While these bulbs of garlic are small, they have good flavor.

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.

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Cucumbers

Cucumbers – I don’t know about you, but I love the smell of cucumbers. We had a request about canning pickles. Perhaps you want to give a refrigerator pickle a try first. Here is a link to a recipe on Taste of Home and another from Martha Stewart.

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Sunburst Patty Pan Summer Squash – I’ve been using this like zucchini in recipes.

Zucchini – We have another crop planted as it is like the plants experienced a sudden death syndrome. So look for more next month.

Potatoes – The Kennebec is a wonderful baking potato. See how potatoes are harvested in Idaho on America’s Heartland.

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

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Zinnias

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

 

Recipe of the Week

brownies

These zucchini brownies are a favorite.

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

Directions

  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

Bloom where you are Planted

Bloom where you are Planted

As we see a variety of crop changes occurring in the garden, the saying “Bloom where you are planted” spoke to me. From the pumpkins, gourds and winter squash growing like crazy to the new crops struggling with little moisture to the weeds excelling where they are given the opportunity, it really is a wide spectrum of outcomes occurring. How to can we make the most out of our opportunities to grow and excel?

This seems to be the case in our lives right now. So many discussions and work around school and extra-curricular activities, and what that looks like. I continue to remind myself that grace and kindness must be top of mind to everyone no matter the situation. Teaching our children to be flexible in this constantly changing world we live in – is a must. In these situations, “Bloom where you are planted,” must be a focus. Finding an opportunity like the plants do to succeed needs to be a priority.

Just like the plants in the garden, the growing conditions are constantly changing. We must find the bright spot in our days and the opportunity to “Bloom where we are planted.”

“Be faithful in the small things. I f you can’t feed 100 feed 1.” Mother Teresa. Know by choosing to “Bloom where you are planted,” even if it seems small, it may very well make a big difference.

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The 4 O’Clocks are a beautiful representation of “Blooming where you are planted.” Letting their stunning colors draw in beneficial insects and hummingbirds. Making a small difference in a stunning way.

Garden Science

Did you know that when we harvest cucumbers that they have small spikes on them? Cucumbers may have become spiny for the same reason that some animals are camouflaged or have horns…to protect themselves from predators.

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 and Black Seeded Simpson – So grateful this crop seems to thrive on dry weather. Lovely color for sandwiches and salads.

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

French Radish – This crop has been enjoying the weather. Enjoy the fresh radishes.

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Purple Kohlrabi – love the color.

Kohlrabi – Two varieties this week: purple and giant duke. We are coming to the end of this round of this crop. More is planted but is slow to grow due to the lack of rain.

Onions Enjoy the Patterson, purple or Walla Walla onions in your boxes.

Super Sugar Snap Peas – This is the last of the second crop of peas. The 3rd crop is peaking out of the ground and has been slow to grow due to the lack of rain.

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Beets are a favorite of mine. Some like to peel and cut up and eat raw. I prefer mine cooked with a dab of butter.

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.

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Broccoli after a little bit of rain this past weekend.

Cucumbers – I don’t know about you, but I love the smell of cucumbers. We had a request about canning pickles. Perhaps you want to give a refrigerator pickle a try first. Here is information on canning pickles.

Green Beans –We have a few subsequent crops that are coming into their own. Some of you may have Dragon Tongue beans mixed in with the green beans.

wp-1594835066988.jpgSunburst Patty Pan Summer Squash – Sunburst is a beautiful butter yellow scallop-type squash. Each fruit is accented with a small dark green ring. Check out this summer squash/zucchini pie at Taste of Home.

Zucchini – Wash the zucchini and eat with or without the skin on. Here are a few ways to use it.

wp-15948350657616710347622166616183.jpgPotatoes – The Dark Red Norland variety is often served boiled or in potato salads. The variety, Norland, was released by the North Dakota Agricultural College in 1957. See how potatoes are harvested in Idaho on America’s Heartland.

Tomatoes – a variety of cherry tomatoes this week.

Garlic – While the bulb is small, the flavor is wonderful. Enjoy the garlic. Here is how to peal the garlic bulb and here is how to crush it.

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

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Zinnia colors are so vibrant. As we walked passed these earlier this week, I was told by the boys that I really needed to stop and look at the colors. They were right. I needed to pause and see God’s beauty first hand.

Recipe of the Week

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Lazy Tacos look so different loaded with all of the varieties of vegetables but boy did it taste delicious!

Lazy Tacos

This is a family favorite and a go to recipe in our house. Thank you to Steve’s Aunt Coleen for sharing this idea with us many years ago. This dish can take on many options depending on your family’s tastes.
Crush corn chips and layer taco favorites on top such as:
-taco meat
-onions
-black olives
-tomatoes
-lettuce
-sharp cheddar cheese
-chilli beans
-salsa
-cottage cheese

-Ranch or French dressing
-A variety of vegetables

Note: with all of the fresh produce I would also try a variety of vegetables.

Finding Calm

Finding Calm

It’s important to find things that calm us. Especially during these times when we find ourselves doing things we normally would not do. We need to seek calm situations out and allow ourselves to live in the moment.

I have always loved flowers and found a different level of calm when working with them. But it is hard in the craziness of being a mom to actually take time to enjoy them. I remember one year when I decided to take outdoor flower gardening for a 4-H project. I was to bring five matching cut flowers to the county fair. Well the night before the fair, it decided to rain, and I mean rain! Of course, I had not decided which flowers I thought would make a good match. So in the rain and in the mud, I cut several varieties of flowers. So the best place out of the rain to prepare this project was in the house. The mud and the water came with me into the kitchen. If your cringing at the thought, I guarantee you my mom was to. I don’t know if we have a photo of this mess, but I guarantee my mom and I have the picture etched in our minds. I did bring the flowers to the fair, and I do believe I received a blue ribbon. But the most important thing I gained from the experience was an appreciation for flowers and a memory like no other.

Now fast forward to preparing the boxes each week. Our last step is cutting flowers. I know several men who own and operate greenhouses so for me it’s fun to see that all of the boys know how to work with these plants. What I have noticed on all of us, is that I am not the only one in our house that finds calm in finding the beautiful colors.

God paints beautiful pictures using stunning colors around us throughout our day. We need to take time to appreciate them. Find our calm and take time to etch those pictures into our minds. We don’t always need to capture the pictures on camera. It’s far more important to live in the moment and find our calm and happy place.

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 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.

wp-1594181892672.jpgOutrageous Red Lettuce and Black Seeded Simpson – So grateful this crop seems to thrive on dry weather. Lovely color for sandwiches and salads.

Carrots – A few to enjoy raw, in a salad or in a fresh cooked veggie dish. When they are fresh out of the garden like this, I don’t worry about peeling. I simply wash and eat raw or slice and add to a salad. Do you ever wonder how baby carrots get on the grocery shelf…watch America’s Heartland here.

Kohlrabi – Two varieties this week: purple and giant duke. Cut off the bottom and the top, peel them and cut up like an apple. I love to eat them dipped in peanut butter. Here are some other way’s to use them.

Onions Enjoy the Patterson, purple or Walla Walla onions in your boxes.

Super Sugar Snap Peas – Second planting of this crop – Eat the pods and peas all together. Eat raw or sautee. Great snack.

Beets
Detroit Dark Red Beets  – Cooked beets: -Cut the top and the bottom off -Place in boiling water -Boil until you can stick a fork through it -Take out of boiling water -Using a paper towel, gently rub the skin off -Slice and enjoy with a dab of butter. – The entire plant is edible – that includes the leaves. 

Green Beans – The first crop struggled to get out of the ground. We have a few subsequent crops that are coming into their own.

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Cucumbers – I don’t know about you, but I love the smell of cucumbers. We had a request about canning pickles. Perhaps you want to give a refrigerator pickle a try first. Here is a link to a recipe on Taste of Home and another from Martha Stewart.

Sunburst Patty Pan Summer Squash – Sunburst is a beautiful butter yellow scallop-type squash. Each fruit is accented with a small dark green ring. The mild, white flesh remains tender and firm. Best used when harvested and eaten at around 3″ across. Here are some ways from Martha Stewart to use and prepare this vegetable.

Zucchini – Wash the zucchini and eat with or without the skin on. Here are a few ways to use it.

Potatoes – The Dark Red Norland variety is often served boiled or in potato salads. The variety, Norland, was released by the North Dakota Agricultural College in 1957. See how potatoes are harvested in Idaho on America’s Heartland.

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Some of you have taken these plants home and rooted them into a pot. Some are taking them home and making pesto. Thank you for sharing your ideas!

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

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

Recipe of the Week

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Zucchini Crust Pizza

2 cups shredded zucchini or yellow summer squash (1 to 1-1/2 medium), squeezed dry

2 large eggs, lightly beaten

1/4 cup all-purpose flour

1/4 teaspoon salt

2 cups shredded part-skim Mozzarella cheese, divided

1/2 cup grated Parmesan cheese, divided

2 small tomatoes sliced

1/2 cup chopped red onion

1/2 cup julienned bell pepper

1 teaspoon dried oregano

1/2 teaspoon dried basil

Chopped fresh basil, optional

  1. Preheat oven to 450° Fahrenheit. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray or on parchment paper; spread to an 11-in. circle.
  2. Bake until golden brown, 13-16 minutes. Reduce oven setting to 400° Fahrenheit. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.

Source: Taste of Home

Joyful Surprises Within

Joyful Surprises Within

Our weekend was spent weeding and getting the garden “under control.” We also planted the final round of crops for the season. While working in each area, we were pleased to see different pumpkins, squash and gourds growing. It truly is fun to see natures beauty unveiled from egg plant to peppers to cucumbers and potatoes. There are a lot of joyful surprises within. Sometimes you just need to look a little harder.

This week, we hope you to find joyful surprises within. “A joyful heart is good medicine, but a crushed spirit dries up the bones.” – Proverbs 17:22

Garden Science

This week was fair week for the boys…virtual fair week that is. It did not deter Keith from entering a vegetable box consisting of peas, green beans, beets, kohlrabi, carrots and summer squash. Honestly, pulling together a uniform box of vegetables is a time consuming process. We are proud of him for making this effort.

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 and Black Seeded Simpson – So grateful this crop seems to thrive on dry weather. Lovely color for sandwiches and salads.

Carrots – A few to enjoy raw, in a salad or in a fresh cooked veggie dish. When they are fresh out of the garden like this, I don’t worry about peeling. I simply wash and eat raw or slice and add to a salad.

Purple Kohlrabi – love the color.

Kohlrabi – Two varieties this week: purple and giant duke. Cut off the bottom and the top, peel them and cut up like an apple. I love to eat them dipped in peanut butter.

OnionsEnjoy the Patterson, purple or Walla Walla onions in your boxes.

Super Sugar Snap Peas – Second planting of this crop – Eat the pods and peas all together. Eat raw or sautee. Great snack.

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.

Cucumbers

Cucumbers – I don’t know about you, but I love the smell of cucumbers. This joyous vegetable is coming into its own. Enjoy with or without the skin on.

Green Beans – The first crop struggled to get out of the ground. We have a few subsequent crops that are coming into their own.

Sunburst Patty Pan Summer Squash – Sunburst is a beautiful butter yellow scallop-type squash. Each fruit is accented with a small dark green ring. The mild, white flesh remains tender and firm. Best used when harvested and eaten at around 3″ across. Here are some ways from Martha Stewart to use and prepare this vegetable.

Zucchini – Wash the zucchini and eat with or without the skin on. Here are a few ways to use it.

Potatoes – Yukon Gold’s buttery flavor ads wonderful color to any meal whether you bake or cook it. Check out this week’s recipe below.

Some of you have taken these plants home and rooted them into a pot. Some are taking them home and making pesto. Thank you for sharing your ideas!

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.

A beautiful array of colors this week to chose from. We hope they brighten your dat.

Arrangement – A variety of flowers including lilies and zinnias.

Recipe of the Week

Sliced Potatoes

  • 4-6 large potatoes, washed and scrubbed
  • 2 Tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  1. Cover the grate of the grill with aluminum foil.
  2. Turn the grill on to preheat. 
  3. Cut potatoes into ⅓’ or ½’ wedges.
  4. Brush potato slices with olive oil and sprinkle with dried thyme and dried oregano.
  5. Lay potato wedges over aluminum foil on the grill.
  6. Sprinkle with salt and pepper to taste.
  7. Grill wedges to desired tenderness, turning occasionally.

 

Attitude of Gratitude

Attitude of Gratitude

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Blessings come when you least expect it. The attitude of gratitude was obvious to me the past 24 hours.

  1. Today’s beginning was so beautiful, watching the fog come off the fields and the sun rise. It’s important in life to stop and take in the beauty that surrounds us.
  2. After last night’s baseball games, I thought for sure the last thing the boys would want to do is harvest zucchini and be in the garden. To my surprise, it was an absolute beautiful evening with smiles on everyone’s faces.
  3. This evening, a flower had fallen out of one of the flower arrangements. Just as I suggested that it be picked up, it was stepped on. To my surprise, it didn’t phase the flower. It still looked flawless. Moral of the story: Even if you feel like your getting stepped on by something enormous, bounce back and be beautiful – that’s what God made you to be.
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Smiles all around as the sun was setting last night. God’s light was shining through their smiles.

Garden Science

Japanese beetles are a real nuisance in the garden this year. Eating leaves and flowers and decimating plants.

 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 and Black Seeded Simpson – So grateful this crop seems to thrive on dry weather. Lovely color for sandwiches and salads.

Carrots – A few to enjoy raw, in a salad or in a fresh cooked veggie dish. When they are fresh out of the garden like this, I don’t worry about peeling. I simply wash and eat raw or slice and add to a salad. 

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Purple Kohlrabi – love the color.

Kohlrabi – Two varieties this week: purple and giant duke. Cut off the bottom and the top, peel them and cut up like an apple. I love to eat them dipped in peanut butter.

 Radishes – A few – the heat may have made them a bit tangy – with a bite to them. We are nearing the end of this crop. 

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

Onions Enjoy the Patterson or Walla Walla onions in your boxes.

wp-1594835066988.jpgSunburst Patty Pan Summer SquashSunburst is a beautiful butter yellow scallop-type squash. Each fruit is accented with a small dark green ring. The mild, white flesh remains tender and firm. Best used when harvested and eaten at around 3″ across. Here are some ways from Martha Stewart to use and prepare this vegetable.

ZucchiniWash the zucchini and eat with or without the skin on. Here are a few ways to use it.

wp-1594181892702.jpgCucumbersI don’t know about you but I love the smell of cucumbers. This joyous vegetable is coming into its own. Enjoy with or without the skin on.

Green Beans – The first crop struggled to get out of the ground. We have a few subsequent crops that are coming into their own.

Super Sugar Snap Peas – Eat the pods and peas all together. This is the end of the first crop. The second crop looks like it just started to get some pods on it. 

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Beets are a favorite of mine. Some like to peel and cut up and eat raw. I prefer mine cooked with a dab of butter.

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.

wp-1594846258672.jpg
Some of you have taken these plants home and rooted them into a pot. Some are taking them home and making pesto. Thank you for sharing your ideas!

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.

wp-15948350657616710347622166616183.jpgPotatoes – The Dark Red Norland variety is great for cooking, roasting or on the grill. These fresh out of the ground potatoes cook up faster than others you buy. Simply because they are newly harvested. Check out this week’s recipe below.

Flower Arrangement – A variety of flowers including lilies and zinnias.

Recipe of the Week

Roasted New Potatoes

The small new potatoes work great for this dish, all you have to do is cut them in half. Otherwise cut the larger new potatoes into 1 1/2-inch chunks. No need to peel.

Prep time: 10 minutes

Cook time: 40 minutes

Yield: Serves 4-6

1 1/2 pounds of smallish new potatoes (red or yellow skinned), cleaned, cut in half or quarters

2 tablespoons extra virgin olive oil

2 cloves garlic, minced (about 2 teaspoons)

1-2 teaspoons fresh rosemary, minced

1/4 teaspoon Kosher salt

Freshly ground black pepper to taste

1 Preheat oven to 450°Fahrenheit. Place potatoes in a large bowl. Sprinkle with salt and pepper, olive oil, rosemary, and garlic. Toss until potatoes are well coated with everything.

2 Spread the potatoes out on a single layer of a roasting pan (a sturdy pan that can take high oven heat, a standard cookie sheet may warp). Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.

Source: Simply Recipes

Angels Within

Angels Within

As we returned home from our travels around the 4th of July and over the weekend, the weeds had found a new foothold and had once again felt like they were “taking over.” This is quite frustrating when you try to manage the pests appropriately so the crops can thrive.

But while I was weeding, the story of the “The Parable of the Weeds” from Mathew 13:24-43 came to mind. The story basically boils down to my comparative…the weeds are from the devil, and the crops are angels sent to earth to do good will – nourishing others. I recognize that this is an interpretation into a larger lesson. But what I can tell you, it is like seeing angels when you see the crop with no weeds in it.

The good news…we are seeing new vegetables on the verge of harvest such as green tomatoes,  cucumbers and summer squash. So here’s hoping to seeing more angels within the garden.

Garden Science

In my hast last week, I neglected to post this. We had over 4 1/2 inches of rain on June 29. It is interesting to watch Mother Nature. Showers us with moisture and parches us with heat and humidity. We pray for rain.

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 – So grateful this crop seems to thrive on dry weather. Lovely color for sandwiches and salads.

Spinach – The first crop has seen its last harvest. The second crop has been parched by the sun this week so we are watering it and seeing what next week will bring. Some beet greens are also mixed in with this.

Carrots are a wonderful root vegetable. Place in your refrigerator and eat raw or cooked.

Carrots – A few to enjoy raw, in a salad or in a fresh cooked veggie dish. When they are fresh out of the garden like this, I don’t worry about peeling. I simply wash and eat raw or slice and add to a salad.

Purple Kohlrabi – love the color.

Kohlrabi – Two varieties this week: purple and giant duke. Cut off the bottom and the top, peel them and cut up like an apple. I love to eat them dipped in peanut butter.

 Radishes – A few – the heat may have made them a bit tangy – with a bite to them.

 Onions  Enjoy the Patterson or Walla Walla onions in your boxes.

Super Sugar Snap Peas – Boy did this crop hit its peak this week.

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

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.

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.

The colors were so beautiful this week.

Flower Arrangement– A variety of flowers including lilies and zinnias.

Recipe of the Week

Sugar Snap Peas with Sesame Seeds

Nutty sesame oil balances the sparkle of fresh ginger. A combo of black and white sesame seeds makes for striking presentation, but if you can’t find the black ones, just use 2 teaspoons of white seeds. Prep time:  20 mins .

3 cups fresh sugar snap peas (about 12 ounces) or frozen loose-pack sugar snap peas

1 teaspoon grated fresh ginger

2 teaspoons butter

1 ½ teaspoons toasted sesame oil

½ teaspoon salt

⅛ teaspoon ground black pepper

1 teaspoon white sesame seeds, toasted

1 teaspoon black sesame seeds

Remove strings and tips from fresh peas. Cook fresh peas, covered, in a small amount of boiling salted water for 3 to 5 minutes or until crisp-tender. (Or, cook frozen peas according to package directions.) Drain well. Transfer peas to a large bowl; set aside.

In a small saucepan, cook ginger in hot butter for 1 minute. Remove from heat. Stir in toasted sesame oil, salt and pepper. Pour butter mixture over hot cooked peas; toss to coat. Sprinkle with sesame seeds. Serve warm, at room temperature or chilled.

Source: Midwest Living