Presents under the leaves

Presents under the leaves

It is hard to believe that the end of the growing season is just around the corner. But it is true, it is almost the middle of September, school has begun, and the smell of fall is in the air. I do love fall. There is just always part of me that is sad to see summer come to a close.

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

On the bright side, the pumpkins are peeking through the leaves and the color in the garden is exciting to see. It sometimes feels like Christmas and the excitement of seeing presents under the tree. Only it is presents under the leaves scattered across the field.

The recent rains have given everything a little boost to finish the growing season strong. We are anxious to harvest sweet potatoes, watermelon, winter squashes, gourds, pumpkins, popcorn and ornamental corn. Be prepared for a variety of choices and colors. Don’t let the abundance overwhelm you. Focus instead on the joyful calm that the beautiful array of colors bring.

We have been patiently waiting for the right time to harvest the watermelon. Patience is a virtue.

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.

Lettuce/Spinach/Kale Mix – Unfortunately, this crop has really struggled this year. This week was a mix of spinach, kale and Red Oak Leaf lettuce.

Beets – Detroit Dark Red Beets

Fancipak Cucumbers

Cabbage or Cauliflower – Purple cabbage or purple cauliflower varieties to try this week.

Cucumbers – The cucumbers have picked up and the second planting is doing well. If you are interested in pickling some we may have extra for you to do so.

Kohlrabi – A garden favorite. I love to peel it, cut it up like an apple and dip in peanut butter.

Peppers – A variety are available. Let us know what you think about the hot peppers. Meanwhile, you have green peppers and the smaller red peppers, Sweet, Cherry Stuffer.

Potatoes – Red Norland potatoes. Great for cooking on the grill, boiling or mashed.

We love the braided stem of the onion.

Onions – White Onions

Radishes – The last of this year’s radishes. Enjoy them in a salad, on a sandwich or in a hot dish.

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

Sungold Tomatoes

Tomatoes – A few Fourth of July, yellow, cherry Sungold tomatoes. I love the size of the Fourth of July for a quick lunch, and the Sungolds. The tomatoes are quickly turning. Let us know if you are interested in canning or freezing extra quantities. Let us know if you are interested in more tomato juice.

Winter Squash – Butternut, Kuri and Spaghetti squash are available this week.

Zinnias and Hydrangeas – These should brighten up your home. Put a splash of bleach in the water to help them last longer.

Recipe of the Week

Grilled Corn and Tomato Salad

Serve as a dip with your favorite chips or crackers. The zesty lime dressing offers a fun punch of summer that will have you making this salad again and again.

4 ears sweet corn
1 garlic clove, minced
1 jalapeño seeds and ribs removed, minced
Zest and juice of 1 lime
¼ c. canola oil
2 ripe avocados halved, pitted, peeled and diced
1 c. cherry tomatoes, quartered
6 scallions thinly sliced
½ c finely chopped fresh cilantro leaves
Salt and pepper to taste

-Preheat the grill to medium heat.

-Grill corn until tender about 20 minutes. Let cool and remove kernels.

-In a large bowl, combine the garlic, jalapeño, lime zest, lime juice, and oil. Whisk to combine.

-Add the corn, avocado, tomatoes, scallions, and cilantro and toss gently to combine. Season with salt and pepper to taste.

Source: NDSU Extension

Under the Canopy

Under the Canopy

It is so much fun at this time of year to walk around and find what is growing under the canopy of leaves. We are seeing a variety of winter squashes, pumpkins, gourds, cantaloupes and watermelon. The challenging part of all of this is that while we are super excited to see them, we still have to be patient for them to reach full maturity.

It is a good reminder that being patient in life is worth the wait.

Be prepared that a lot of surprises will be harvested in the coming weeks. We encourage you to be ready to preserve the produce to enjoy this winter.

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.

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.

Lettuce/Spinach Mix – Unfortunately, this crop has really struggled this year. This week was a mix of spinach, kale, Black Seeded Simpson and Red Oak Leaf lettuce.

Brussel Sprouts – Give this vegetable a try. I had never tried them until this year, and I was pleasantly surprised.

Cucumbers – The cucumbers have picked up and the second planting is doing well. If you are interested in pickling some we may have extra for you to do so.

Green Beans – The first of this second crop. Perhaps you are interested in pickling some. Let us know. It looks like there is a good crop coming.

Purple Kohlrabi – love the color.

Kohlrabi – A garden favorite. I love to peel it, cut it up like an apple and dip in peanut butter.

Peppers – A variety are making an appearance in the garden. There will be some super-hot ones forth coming. Meanwhile, I encourage you to try the smaller red peppers, Sweet, Cherry Stuffer.

Potatoes – Kennebec potatoes. Great for the grill or baked.

Onions – A variety of onions were harvested this week, Walla Walla and Blush Onions.

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.

Super Sugar Snap Peas – We started the second planting of this crop. We are grateful that the peas are doing well with the timely rains.

Sungold Tomatoes – super sweet surprise. Great to eat even for breakfast!

Tomatoes – A few Fourth of July and cherry Sungold tomatoes. I love the size of the Fourth of July for a quick lunch, and the Sungolds. The tomatoes are quickly turning. Let us know if you are interested in canning or freezing extra quantities.

Sunflowers, Zinnias and Hydrangeas – These should brighten up your home. Put a splash of bleach in the water to help them last longer.

Recipe of the Week

Banana-Zucchini Bread

Banana-Zucchini Bread

3 cups all-purpose flour

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1-1/2 teaspoons ground cinnamon

1 teaspoon salt

4 large eggs, room temperature

2 medium ripe bananas, mashed (about 1 cup)

2 cups sugar

1 cup applesauce

1-1/2 cups shredded unpeeled zucchini

1 cup chopped pecans

Directions

Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk eggs, bananas, sugar and oil. Add to flour mixture; stir just until moistened. Fold in zucchini and pecans.

Pour into 2 greased 9×5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.

Source: Taste of Home

Hidden Color Unveiled

Hidden Color Unveiled

One of the interesting and unique aspects about harvesting tomatoes and working with the tomatoes is that when we wash our hands, they are so green, and boy do you smell like a tomato! This is unlike any other crop that we grow and harvest.

I always wonder about the hidden message in these lessons found in the garden. Perhaps this lesson is that sometimes what makes us so unique is hidden amongst many things. Until you “dive in” and go to work, you don’t really see the benefit of what’s in front of you or you reap what you work hard for?

For example, we have oodles of tomatoes. You need to go through the vines to find the ripe one. This takes time, patience and tenacity. This is not always fun when it is hot out. While the green color and smell are unique and different when we wash our hands, these are reminders of the hard work and perhaps God is telling us to pause and remember the lessons and treasures that were unveiled from our determination.

I encourage you to take time this week to see what lessons God is trying to teach you. I know it is hard to pause and reflect. It is in this reflection that many “ah ha” moments and lessons can be learned

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.

A variety of lettuce, kale and spinach greens for you this week.

Lettuce/Spinach Mix – Unfortunately, this crop has really struggled this year. This week was a mix of spinach, kale, Black Seeded Simpson and Red Oak Leaf lettuce.

Cucumbers – The cucumbers have picked up and the second planting is doing well. If you are interested in pickling some we may have extra for you to do so.

Harvesting green beans is always better with a partner.

Green Beans – The first of this second crop. Perhaps you are interested in pickling some. Let us know. It looks like there is a good crop coming.

Kohlrabi – A garden favorite. I love to peel it, cut it up like an apple and dip in peanut butter.

Pepper, Sweet, Cherry Stuffer Hybrid

Peppers – A variety are making an appearance in the garden. There will be some super-hot ones forth coming. Meanwhile, I encourage you to try the smaller red peppers, Sweet, Cherry Stuffer.

Potatoes – Kennebec potatoes. Great for the grill or baked.

Onions – A variety of onions were harvested this week, Walla Walla and Blush Onions.

Sweet Corn – Thank you to our neighbors the Peterson family for supplying our sweet corn for your families.

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.

Super Sugar Snap Peas – We started the second planting of this crop. We are grateful that the peas are doing well with the timely rains.

Tomatoes – A few Fourth of July and cherry Sungold tomatoes. I love the size of the Fourth of July for a quick lunch, and the Sungolds. The tomatoes are quickly turning. Let us know if you are interested in canning or freezing extra quantities.

Sunflowers, Zinnias and Hydrangeas – These should brighten up your home. Put a splash of bleach in the water to help them last longer.

Recipe of the Week

One of the interesting and unique aspects about harvesting tomatoes and working with the tomatoes is that when we wash our hands, they are so green, and boy do you smell like a tomato! This is unlike any other crop that we grow and harvest.
Banana-Zucchini Bread

Banana-Zucchini Bread

3 cups all-purpose flour

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1-1/2 teaspoons ground cinnamon

1 teaspoon salt

4 large eggs, room temperature

2 medium ripe bananas, mashed (about 1 cup)

2 cups sugar

1 cup applesauce

1-1/2 cups shredded unpeeled zucchini

1 cup chopped pecans

Directions

Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk eggs, bananas, sugar and oil. Add to flour mixture; stir just until moistened. Fold in zucchini and pecans.

Pour into 2 greased 9×5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.

Source: Taste of Home

Thanksgiving Prep

Thanksgiving Prep

While we have had some measurable snow this past month, we are grateful that it has melted. This morning view was breathtaking with ice coating the fence lines, grass and weeds. Sometimes, you need to just stop and enjoy the view.

With Thanksgiving just around the corner, we are so grateful for the beautiful weather to accomplish more tasks in nice weather. What have we been up to this past month? We have been helping with the harvest at my parents’ farm. It is valuable for all of us to experience different types of agriculture to grow our knowledge and experiences. We are grateful that the boys are able to experience this.

A thought for your week as things change around us: “Things turn out best for people who make the best of the way things turn out.” John Wooden

Recipe of the Week

I have also been busy preserving the harvest for us to use throughout the year. We still have a few of the Cinnamon Girl Pumpkins left if you have decided you wanted to make your pumpkin pie from scratch.

Cinnamon Girl Pumpkins – these are pumpkin pie pumpkins.
Wipe the pumpkin off with a disinfectant wipe and cut in half.
Scoop out the inside of the pumpkin. Save the seeds if you would like to roast them.
Place the pumpkin on a cookie sheet, lined with parchment paper and turn cut side down. Cook for about 45 minutes at 375 degrees Fahrenheit.
Take out of the oven, turn over and scoop out pumpkin flesh with spoon. It is stringy.
Puree pumpkin flesh in a food processor. Place in strainer with cheese cloth to drain out fluid. Squeeze out the extra moisture, and it’s ready to use.
After I finished cooking an oven full of pumpkins, the boys wanted me to make pumpkin chocolate chip muffins.

Something Fun

We have used some of our gourds for centerpieces for Thanksgiving by using a hand drill to burrow out a hole for a candle.

Steve used a drill bit to drill out a hole at the top of the gourds perfect for votive candles which will be great centerpieces for Thanksgiving.
“This a wonderful day. I’ve never seen this one before.” Maya Angelou

Springing into April

Springing into April

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

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

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

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

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

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The rhubarb is emerging. Yum!

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

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

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

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

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

 

Feeling Blessed

Feeling Blessed

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Thank you for being along for this growing season journey.

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

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

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

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

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

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

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

Garden Science

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

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

 

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

Boxes of Produce

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

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

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

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

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

Detroit Dark Red Beets – The entire plant is edible.

Kohlrabi – Giant Duke kohlrabi – just a few left.

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

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

Cucumbers – FanciPak cucumbers – the third crop is being harvested

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

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

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

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

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

Purple Cauliflower – a taste for you this week.

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

Flowers of the Week – Hydrangeas and Sedums

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

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Recipe of the Week

Salsa

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

 

4-H Vegetable Garden Project

4-H Vegetable Garden Project

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Above, Keith is meticulously setting up the vegetable garden project at the state fair. All the vegetables made it from home, across the fairgrounds to the 4-H state fair building with no damage.

As our family jumps into the school year, we have been reflecting back on our experiences this summer. One of which was both boys taking the 4-H vegetable garden project to the county fair, and Keith advancing to the state fair with this project. (A 4-Her needs to be a certain age and place in the state fair line-up to advance in any project area to the state fair.)

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Sam was happy he didn’t give up on selecting uniform vegetables to win the champion ribbon at the county fair. Sam was not old enough to advance to the state fair this year. He enjoyed his one on one interview with the judge. The recipe card in the box identifies which vegetables are in the box and the variety of that vegetable.

While both boys would say this is not their favorite general project to take, they would both tell you they learn a great deal of practical knowledge from the experience. There are countless project areas you can take in 4-H. We encourage the boys to take those that further their personal interest and ones that will provide practical knowledge and experience for their future.

Take-a-Ways

  1. Project Preparation – The requirements of the project are to bring 2 smaller varieties of vegetables (12 of each vegetable); 3 medium size varieties of vegetables (3 of each vegetable) and 1 larger variety of vegetable. Selecting them to be uniform and preparing them for display is quite the process. We are grateful we had experience showing in last year’s state fair open class show to see the variety of ways people transport their vegetables longer distances so they don’t get damaged.

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    It never fails that when the vegetables need to be harvested for a fair the boys come home from a long day of baseball or another 4-H event and have to persevere through vegetable selection. Let me tell you, that is not easy.

    2. Grateful for Learning Moments – When a 4-Her sits down with the judge, that is when they demonstrate their knowledge on their project. So the boys study the different varieties of vegetables they grew; why they chose that variety to plant; why they chose that vegetable in their display; planting date; days to harvest; what special growing needs that plant has; pests to that plant/crop; nutrition and uses of the vegetable once harvested. Trust me it is quite the conversation and preparation.

    3. Personal Growth – The judging at the county level is one on one. It is a great way to learn how to conduct yourself in that setting; learn how to communicate verbally and professionally. At the state fair, those that bring that project interview in a group setting with the judge. What a great opportunity to learn how an interview in this type of setting works; improve listening skills and to grow personal knowledge in that area. Keith seemed to really enjoy the conversational learning from the other 4-Her’s projects. Both experiences were extremely positive.

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    Keith’s state fair 4-H vegetable garden display which earned him a blue at the state fair. A job well done!

Moral of the story: Are hearts couldn’t be more proud and filled with more joy for him as we watched him grow and learn and stretch is area of knowledge. We are so very grateful for the opportunities that 4-H provides for both of our kids and many others to grow beyond what they expected.

Boxes of Produce

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

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

Lettuce/Spinach – You have some Red Oak Lettuce and Spinach in your box. This next crop has been a real challenge to get going.

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Arugula – peppery flavored green leaf in your box.

Arugula – Arugula is a peppery, distinctive-tasting green that originated in the Mediterranean region. It’s also known as rucola, salad rocket, and Italian cress. Arugula is a member of the Brassica, or Cruciferous, family. This classification includes mostly cruciferous vegetables, such as Brussels sprouts, kale, cauliflower, and broccoli. Arugula is delicious raw, and it can be used as a healthy add-on topping for pizza, nachos, sandwiches, and wraps. Learn more here.

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

Radishes – These Cherry Belle Radishes are loving this colder weather. Here are some radish recipe ideas from Martha Stewart.

Detroit Dark Red Beets – The entire plant is edible – that includes the leaves. They serve this beet soup at church, and I love it.

Kohlrabi – Giant Duke kohlrabi. Peel it and slice like an apple. Here are more ideas.

20190904_165054.jpgDragon Tongue Beans – This heritage variety of beans can be used like green beans. Enjoy the different color.

Cucumbers – FanciPak cucumbers – we will have cucumbers for a while. We hope you enjoy this healthy snack. Check out these refrigerator pickle recipes from Taste of Home.

Onion – Walla Walla onions in your boxes this week. Learn more about onions from America’s Heartland.

Egg Plant – Give it a try – three different varieties. Try Martha Stewart’s recipes.

Tomatoes – This crop is just taking off. A taste of a few cherry tomatoes and Fourth of July tomatoes this week. Here are a few recipe ideas from America’s Heartland.

Potatoes – The red Norlands are great for cooking. Some of you may have some younger potatoes in your boxes (smaller). I find that the potatoes right out of the garden often times cook and bake faster than others. Yeah – faster meal preparation!

Green Bell Peppers – The peppers are just taking off.

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Banana Peppers

Banana Pepper – I cut these up and freeze extra peppers for later in the year.

Zucchini – The crop that keeps on giving. Flower after flower will grow into a zucchini.

Summer Squash – Make these into noodles, sauté and more. Try making this or zucchini into noodles.

Red Kuri Winter Squash I fix it just like I do Butternut Squash. Cut it in half, place cut side down in cake pan, place about an inch of water in the pan, cover with aluminum foil, place in preheated 350 degree Fahrenheit oven for one hour. Take out of oven, peel the skin off, scoop out the seeds and enjoy. I mix with a ½ cup of butter and ¾ cup of brown sugar. Freeze extra in cupcake tins to use later on. Learn more here.

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Zinnias and Hostas.

Flowers of the Week – Zinnias, Hydrangeas and Teddy Bear Sunflowers

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.

Monumental Tasks

Monumental Tasks

This week we had some larger tasks to accomplish. Quite frankly, when you stepped back to look at them, it was quite easy to feel like these were monumental tasks that would take way to long. With the right attitude, encouragement and grit, they were accomplished with smiles and satisfaction in the end.

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Yes our selfie wasn’t that great, but we still had smiles after harvesting 200 pounds of cucumbers. Great for canning if anyone is interested.

On Friday, we harvested over 200 pounds of cucumbers. Some of which were used at my work’s 100th Minnesota Farm Bureau Federation picnic. It felt good for us to give back to the farmers I have the privilege to work for and with.

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I work for the Minnesota Farm Bureau Federation which is a membership organization which mission is to be an advocate for agriculture driven by the beliefs and policies of its members. Sam and I were happy to share some of our cucumbers with our members during the organizations Centennial Picnic this weekend.

The next day when Sam and I walked down to tie up the tomatoes so that they would continue to grow on the fence and not in the mud, we noticed that the previous day’s weather had encouraged quite the weed growth. First, we accomplished the tomato project – we smelled like tomatoes and our hands and arms were green.

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Weeding is not a fun task. Weed control is necessary for a healthy crop.

We knew that the tomatoes would be healthier and cleaner from this task. Sorry – no picture evidence of this – hands were to dirty to touch a camera. Second, we accomplished some weeding so the crops were not choking from all of the extra “friends” growing next to them.

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Weeded yellow onions.

The last monumental appearing task was weeding the yellow onions. I will admit, this got out of hand about a month ago, and no one had the time to dive into it. Well, Keith took on this task yesterday, and boy was he covered in mud and tired from this activity. His grin said it all. It looked awesome.

Lesson learned: While tasks may seem overwhelming and may feel they cannot be accomplished, set your mind to it, don’t give up and keep plugging away. When you are done and look back, what you have accomplished will feel so great. Your hard work will pay off.

Garden Science

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Funny things happen in nature – these cucumbers grew together and the tomato grew a nose.

Animal Update

Boxes of Produce

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

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

Lettuce/Spinach – You have some Red Oak Lettuce and Spinach in your box. This next crop has been a real challenge to get going.

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

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

Kohlrabi – Giant Duke kohlrabi. Peel it and slice like an apple. Here are more ideas.

Green Beans – This is the second round of green beans. If you want to pickle any, please let us know as we have dill that you can use.

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This is a unique flower on the peas. They are usually white. Once and a while, Mother Nature gives you something different. So we wanted to share it with you.

Super Sugar Snap Peas – We may get one more harvest from this crop. We do have a third crop growing.

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Believe it or not, cucumbers are a prickly crop to harvest. Yes, the stems and fresh cucumbers have little spikes on them that poke you.

Cucumbers – FanciPak cucumbers – we will have cucumbers for a while. We hope you enjoy this healthy snack.

Onion – You have one Walla Walla and one Yellow onion in your boxes this week. Learn more about onions from America’s Heartland.

Green Bell Peppers – The peppers are just taking off.

Banana Pepper – I have been cutting up and freezing the peppers with the intent to use them for recipes throughout the season.

Tomatoes – This crop is just taking off. A taste of a few cherry tomatoes and Fourth of July tomatoes this week.

Potatoes – Kennebec potatoes great for baked potatoes. Some of you may have some younger potatoes in your boxes (smaller). I find that the potatoes right out of the garden often times cook and bake faster than others. Yeah – faster meal preparation!

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Harvesting zucchini and summer squash.

Zucchini – The crop that keeps on giving. Flower after flower will grow into a zucchini.

Summer Squash – Make these into noodles, sauté and more. Try making this or zucchini into noodles.

Sweet Corn – Thank you to our neighbors, the Peterson family, for contributing the sweet corn in this week’s box. Quick Tip: If you don’t eat all the sweet corn you have cooked, cut it off the cob and freeze it in a container. Reheat your frozen corn for your vegetable at another meal or use in a hot dish, salsa or a soup.

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Teddy Bear Sunflowers

Flowers of the Week – Zinnias and Teddy Bear Sunflowers

Recipe of the Week

Freezer Salsa

8 cups diced seeded peeled tomatoes (about 10 large)
2 medium green peppers, chopped
2 large onions, chopped
2 jalapeno peppers, seeded and finely chopped
3/4 cup tomato paste
2/3 cup condensed tomato soup, undiluted
1/2 cup white vinegar (or apple cider vinegar)
2 tablespoons sugar
2 tablespoons salt
4-1/2 teaspoons garlic powder (or try a couple cloves of fresh garlic – season to taste)
1 tablespoon cayenne pepper Directions

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring often.

Pour into small freezer containers. Cool to room temperature, about 1 hour. Cover and freeze for up to 3 months. Stir before serving. Yield: 10 cups.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Source: Taste of Home

Adventure is Out There

Adventure is Out There

As our week passed by, I stopped to realize there was much I was experiencing that many would not understand. Because it is just life in the country, and the adventure of raising both boys and livestock. I captured a few of those moments here.

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The most adorable litter of kittens. The boys have been busy taming them. It is hard to argue with them to come in for supper when they are outside with them. We hope they will grow up to be good mousers to keep the mouse population under control at our place.

Another adventure is clipping the feathers off of the wings of our birds so they cannot fly out of their pen only to be captured and eaten by a predator such as a racoon or fox. I would describe clipping wings like a combination of clipping nails and cutting hair. It doesn’t hurt them. It is hygiene maintainance to keep them safe. It is quite an act of teamwork to get this done efficiently and calmly.

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Then we have the 4-H pig that Keith is working with … yes she is taken out for walks. Miss Piggy decided to go on an escapade when Keith turned his back for a moment at dusk earlier this week. We were all a bit concerned. Thankfully she surfaced before nightfall and had not entered the corn field that surrounds us. She was perfectly fine – acted like a toddler that scared the death out of their parents.

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We also had a helicopter over our place on Saturday morning. Not something I expected to see, but it was very entertaining to watch on my morning walk.

Last but not least, as we were harvesting some of the crops yesterday evening, we raced to beat the storm cells. But we were not so fortunate. As we were working, we could hear the thunder in the distance and watched cautiously as the clouds raced over us. We watched the entire storm while we worked in the rain. Finally, I could see the wind was about to pick up so we went in to dry off and wait for it to pass.

As we reflected on our day, the rainstorm was brought up, with the comments of, “It wasn’t that bad. It was actually an adventure.” So, I challenge you this week to pause and reflect, you never know where the adventure will be – charge on – it may be right in front of you!

Boxes of Produce

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

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

carrots

Carrots are a root vegetable. They are growing like crazy. We love them fresh from the garden.

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

Lettuce/Spinach update – we have a new crop of spinach growing. The lettuce we planted each week the last few weeks is not emerging after these hard rains. We will keep trying as we to would love some for BLTs when the tomatoes turn from green to red.

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

Kohlrabi – Giant Duke kohlrabi. Peel it and slice like an apple. Here are more ideas.

Green Beans – This is the second round of green beans. If you want to pickle any, please let us know as we have dill that you can use.

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Super Sugar Snap Peas are growing like crazy. Enjoy!

Super Sugar Snap Peas – The second crop is ready. Yum! Another crop is planted and is emerging.

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.

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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 – FanciPak cucumbers – we will have cucumbers for a while. We hope you enjoy this healthy snack. Check out the history behind Minnesota’s pickle company Gedney Pickles.

Onion – Yellow onions are in your boxes this week. Learn more about onions from America’s Heartland.

Potatoes – Red Pontiac potatoes great for mashed or cooked potatoes. Since they are a crop that is still growing – the potatoes will get more plentiful and larger

Zucchini – The crop that keeps on giving. Flower after flower will grow into a zucchini. Check out this week’s recipe for a family favorite.

Summer Squash – Make these into noodles, sauté and more. Try making this or zucchini into noodles.

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Zinnias and Hostas.

Flowers of the Week – Hostas, Zinnias, Hydrangeas, Rudebekia and Sunflowers

Recipe of the Week

garden omelet

Garden Omelet

Garden Omelet

With a fork, beat:
3 eggs
1 Tablespoon water
1/4 teaspoon salt
Dash of Pepper

Add herbs of your choice that have been washed and torn into smaller pieces.
Heat skillet. Butter pan with butter. Place egg mixture in skillet and cook slowly.

Run spatula around edge, lifting to allow uncooked portion to flow underneath.

Place choice of filling inside. I included vegetables, a couple of our favorite cheeses (mozzarella and sharp cheddar).

Turn off heat or place on low. Place pan cover over the mixture for about a minute allowing cheese to melt.

Fold sides over as you flip it onto a plate. Garnish with parsley and cheese.

 

Elbow Grease Needed

Elbow Grease Needed

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We need to share some interesting news that we neglected to share from a few weeks ago. Do you see what we saw? A bald eagle sitting by the peppers in our garden. What a site to see!

Hear ye, Hear ye – Due Notice with all of the high humidity, rain and highest heat index we have seen in years, your CSA shares may be filled with weeds instead of vegetables next week. Don’t worry with enough elbow grease, we will keep digging and find the plants still growing.

In all seriousness, with last week’s weather and the crazy schedules between county fair, baseball and work, the weeds did go crazy. But the good news is the plants are still growing, and we are slowly regaining weed management.

Boxes of Produce

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

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

Outrageous Red Lettuce/Spinach/Beet Leaf/Kale Mix – This variety adds beautiful color to any sandwich or salad. Between the weather and the insects the salad varieties are a bit thin this week. The rain actually has delayed emergence in some of the varieties, while the weather has encouraged rapid weed growth choking out some of the crops, and the insects are loving the kale. I was thankful to see some of these crops emerging when we weeded last night.

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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Grand Duke Kohlrabi

Kohlrabi – Giant Duke kohlrabi. Peel it and slice like an apple. Here are more ideas.

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Green Beans can drive us a bit crazy when we are harvesting them.

Green Beans – The first round of green beans have been harvested. If you want to pickle any, please let us know as we have dill that you can use.

Cucumbers – FanciPak cucumbers – we will have cucumbers for a while. We hope you enjoy this healthy snack.

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Carrots are a root vegetable. They are growing well at this point.

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

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The onion has such a neat braided stem.

Onion – Yellow onions are in your boxes this week. Learn more about onions from America’s Heartland.

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Zucchini growing on the plant. I spy two.

Zucchini – The crop that keeps on giving. Flower after flower will grow into a zucchini. Check out this week’s recipe for a family favorite.

Summer Squash – Make these into noodles, sauté and more. Try making this or zucchini into noodles.

Flowers of the Week – Hostas, Zinnias, Hydrangeas and Tiger Lillies

Recipe of the Week

7-29-14 cinnamon zucchini bread 2

Cinnamon Zucchini Bread/Muffins

Cinnamon Zucchini Bread

We love this bread. Give it a try. I made a few modifications as I prefer to replace oil in my recipes with applesauce to decrease calories and to help my mommy guilt. Applesauce helps me to feel like the muffins are just a little healthier. Also, simply because of our crazy schedule it is easier and faster for us to bake muffins versus bread early in the morning.

3 Eggs, beaten
1 cup Sugar
1 cup Brown Sugar
1 cup Applesauce
3 cups Flour (opt: substitute 1 cup Whole Wheat Flour)
1 tsp Baking Soda
1 tsp Salt
¼ tsp Baking Powder
¼ tsp Cinnamon
2 cups Zucchini, shredded
1.Beat together the eggs, sugars and applesauce.
2. Stir together all the dry ingredients and add to the egg-sugar mixture. Stir in the shredded zucchini.
3. Coat loaf pans or muffin liners with cooking spray. Sprinkle sugar/cinnamon mixture on the bottom. (I used a cinnamon/sugar mix to decrease on the sugar). Pour batter evenly in all four pans. Sprinkle tops with sugar/cinnamon mixture.
4. Bake bread at 325 degrees Fahrenheit for 45-50 minutes (muffins – 12 minutes), or until toothpick comes out clean.
Source: Sarah Durenberger