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.

Glimmer of Hope

Glimmer of Hope

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

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

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

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

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

Pick-Up and Delivery

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

Boxes of Produce

This list is prepared before we harvest your share. Some guesswork is involved! We do our best to predict which crops will be ready to harvest, but sometimes crops are on the list that are not in the share, and sometimes crops will be in the share even though they’re not on the list. Remember food safety in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.

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

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

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

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

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

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

Recipe of the Week

Strawberry Spinach Salad
Strawberry Spinach Salad

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

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

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