flower gardening

New Perspective
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New Perspective

Weeding is a continuous project. We found this velvet leaf plant in the corn.

Weeding is a continuous project. We found this velvet leaf plant in the corn.

This past week, we received a few nice rains. With the rain and humidity comes weeds. So you guessed it, we were weeding again this weekend as you can see from the picture some of them that have gotten past us are growing pretty tall.

But with that these weather conditions come plentiful harvests. Right now our green beans, sugar snap peas, broccoli, cucumbers and dill are growing like crazy, and the tomatoes are on the verge.

As we were out harvesting this week, the boys reminded me of a valuable lesson. I was in a hurry to get the job done, “focus on the job at hand.” But in their minds, it seems to always come down to exploration, whether it is the discovery of a new insect or the goofy faces you can make with a green bean (don’t worry these become compost). I think it is a good reminder to us all.

Slow down. Enjoy the beauty around you.

Don’t always be in a hurry.

Excitement is around the corner.

Laughter is among us – let it happen. We’ll all be happier after a good laugh.

Slow down. Enjoy the beauty around you. Don't always be in a hurry. Excitement is around the corner. Laughter is among us - let it happen. We'll all be happier after a good laugh.

*Slow down. Enjoy the beauty around you.
*Don’t always be in a hurry.
*Excitement is around the corner.
*Laughter is among us – let it happen. We’ll all be happier after a good laugh.

Garden Science

A few posts back, you may recall I discussed the importance of thinning the carrots. Well, we decided to not thin all of them so that you could see what happens when the carrots are planted to close together.

A few posts back, you may recall I discussed the importance of thinning the carrots. Well, we decided to not thin all of them so that you could see what happens when the carrots are planted to close together.

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.

Black Seeded Simpson Lettuce – 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 wash your vegetables before eating.

Red Oak Leaf Lettuce – Beautiful red lettuce leaf.

Beets are becoming plentiful.

Beets are becoming plentiful.

Beets

Onions

Zucchini and Summer Squash – Some insects may be getting the best of this crop. We are trying our best to figure out why some of these plants are dying off.

Cucumbers – We have two varieties planted – let us know if you would like any for canning.

Carrots – Learn more about carrots.

Sugar Snap Peas – This is the second crop of peas. Because of the heat and humidity this crop is rapidly maturing.

Harvesting green beans

Harvesting green beans

Green Beans – This crop is bountiful.  Let us know if you are interested in canning quantities.

Purple Beans – This crop is starting to come to an end.

Sam showed his grandparents how to harvest a kohlrabi. His grandparents have been farming for over 50 years and always enjoy learning about different types of agriculture.

Sam showed his grandparents how to harvest a kohlrabi. His grandparents have been farming for over 50 years and always enjoy learning about different types of agriculture.

Kohlrabi

Kale

Cilantro

Cilantro

Cilantro – Enjoy in salsas, fajitas, eggs and more. Learn more about cilantro here.

Flower varieties this week.

Flower varieties this week.

Fresh cut arrangement – A variety from sunflowers, Rudbeckia and zinnias.

Recipe of the Week

Chocolate Zucchini Chocolate Chip Muffins - a winner in this household.

Chocolate Zucchini Chocolate Chip Muffins – a winner in this household.

Chocolate Zucchini Chocolate Chip Muffins

•3 cups all-purpose flour

•1 1/2 cup sugar

•2 teaspoon baking soda

•2 teaspoon ground cinnamon

1/3 cup cocoa

•1 teaspoon salt

•2 eggs, lightly beaten

•1 cup applesauce

•1/2 cup milk

•2 tablespoons lemon juice

•2 teaspoons vanilla extract

•2 cups shredded zucchini

•1/2 cup miniature semisweet chocolate chips

•1/2 cup chopped walnuts

Directions: In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Garnish with a few miniature chocolate chips. Bake at 350° for 20-25 minutes or until muffins test done. Yield: about 2 dozen.

Recipe modified from Tasteofhome.com.

 

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On his way to harvest, what a beautiful view.

On his way to harvest, what a beautiful view.

We spent a lot of time catching up to the growth in the garden: installing a fence to protect the sweet corn from raccoons, moving fence for peas to grow on and planting the final crops of lettuces, spinach, sugar snap peas and carrots. As well as, a lot of weed control and insect management.

The boys learned how to install electric fence this week around the sweet corn in order to protect the crop from raccoons. Thanks to my parents for upcycling this nice solar powered fencer!

The boys learned how to install electric fence this week around the sweet corn in order to protect the crop from raccoons. Thanks to my parents for upcycling this nice solar-powered fencer!

We also installed a fence for the third crop of sugar snap peas to climb up. This greatly assists in harvesting ease. A fourth and final crop was planted of sugar snap peas. We also planted another crop of lettuce, carrots and spinach.

We also installed a fence for the third crop of sugar snap peas to climb up. This greatly assists in harvesting ease. A fourth and final crop was planted of sugar snap peas. We also planted the third crop of lettuce, carrots and spinach.

We received 1.8 inches of rain on Thursday and Friday. We had driving rain on Friday night, and we’re fortunate that is all we received. Other areas of the state saw a cruel side of Mother Nature.

There are many Golden Nuggets from the opportunity to work with all of you. One of them for us is watching our kids confidently share their story of how they raise the crops, and the opportunities and challenges that they see in the field. In the end, we hope the boys understand that it is not what you reap (grow and harvest) but it’s what you sow (the seeds of knowledge and understanding) that is the true reward. Thanks again for the opportunity to work with all of you!

When we have an oversupply of vegetables, Harner Brothers CSA donates them to the local food shelf. It's important to us to teach the importance of caring for others and sharing when we can.

When we have an oversupply of vegetables, Harner Brothers CSA donates them to the local food shelf. It’s important to us to teach the importance of caring for others and sharing when we can.

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.

Black Seeded Simpson Lettuce – 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 wash your vegetables before eating.

Red Oak Leaf Lettuce – Beautiful red lettuce leaf.

Spinach – Remember to wash before eating. A combination of these vegetables will make a wonderful meal!

Beets – A taste to start the season. We are thinning out the rows so that the beet plants remaining can grow larger.

Onions

Zucchini and Summer Squash – Some ideas for using your zucchini...

Harvesting cucumbers has begun. We have the cucumbers climb up the fence so that when the cucumbers grow that they hang down through the fence and help to keep the cucumbers clean. This is some "recycled" fence from my parent's farm. It works great!

Harvesting cucumbers has begun. We have the cucumbers climb up the fence so that when the cucumbers grow that they hang down through the fence and help to keep the cucumbers clean. This is some “recycled” fence from my parent’s farm. It works great!

Cucumbers – These are the first of the season. We have two varieties planted – look for more in the coming weeks.

Just a few carrots.

Just a few carrots.

Carrots – Learn more about carrots.

Sugar Snap Peas – This is the second crop of peas. We planted to fourth crop this week so that you can enjoy this vegetable throughout the season.

Come on out and harvest a few green beans. This is the view you will find.

Come on out and harvest a few green beans. This is the view you will find.

Green Beans – This crop is bountiful. We do have dill if you wish to pickle some.

Purple Beans

Purple Beans

Purple Beans – Enjoy the fun color.

Kohlrabi

Kale – Some Kale ideas from P. Allen Smith.

Cilantro – Enjoy in salsas, fajitas, eggs and more. Learn more about cilantro here.

Fresh cut arrangement – A variety from sunflowers, zinnias, bee balm, lilies and more.

Garden Science

Have you ever noticed that corn tassels (sweet corn vs. field corn vs ornamental corn vs popcorn) are different colors. Next time you drive by a field of corn notice the color of the tassel - field corn. This is an ornamental corn tassel - notice the purple in it.

Have you ever noticed that corn tassels (sweet corn vs. field corn vs ornamental corn vs popcorn) are different colors. Next time you drive by a field of corn notice the color of the tassel – field corn. This is an ornamental corn tassel – notice the purple in it.

The sweet corn tassel is a lighter yellow. Notice the differences - Mother Nature truly produces amazing colors.

The sweet corn tassel is a lighter yellow. Notice the differences – Mother Nature truly produces amazing colors.

Recipe of the Week

Short and sweet recipe. When grilling pheasant, turkey and chicken, I like to baste with melted butter and honey and place any herb on top of it. Turn once. Grill to an internal temp of 170 degrees Fahrenheit.

Short and sweet recipe. When grilling pheasant, turkey and chicken, I like to baste with melted butter and honey and place any herb on top of it. Turn once. Grill to an internal temp of 170 degrees Fahrenheit.

Heat and Humidity
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Heat and Humidity

Introducing some more farm cats - taming has commenced.

Introducing some more farm cats – taming has commenced.

This past week has been hot and humid! The plants are loving it!

On Saturday mid-morning some of the zucchini were about 2 inches long, and on Sunday evening they were about 9 inches long. It really is amazing to watch the growth.

Yes, the entire garden seemed to be growing as crazy as the zucchini, but unfortunately in the lead for growth were the weeds. Fortunately, we have been on top of the weeding so our crops are still thriving against the weed nemesis. We did get a fair amount of moisture on Sunday evening along with some wind. With this heat some more rain would be welcomed.

If Mother Nature continues to provide favorable conditions, we will be able to continue to have growing results in your boxes. Enjoy!

Garden Science

Carrot, onion, beet, purple kohlrabi ad green kohlrabi

Carrot, onion, beet, purple kohlrabi and green kohlrabi

Root or Tuber

All around the world, roots are basic sources of nutrition to people and many animals; a root’s nutrients are passed on to those who eat them. Sweet potatoes, carrots, beets, turnips and radishes are actually plant food-storage roots. The roots of the tropical plant cassava give us the tapioca we use in desserts, and cassava is a food staple in many tropical countries and in South Florida. Poi is a nutritious native Hawaiian food made from the root of the taro, which is cooked and ground to a paste then fermented. Carrots, ginger, jicama, parsnips, radishes, beets, rutabaga or Swedish turnip, and turnips are great-tasting, nutritious root foods .

Potatoes are tubers, not roots. What’s the difference? The roots mentioned previously are naturally modified root structures, whereas bulbs and tubers are modified stem structures. Bulbs and tubers are sometimes mistaken for roots because they also grow underground.

Roots and stems have different cell arrangements as seen under a microscope. That is how scientists determined that a potato is not a root, but actually a stem structure or tuber. Tubers are swollen, fleshy, usually oblong or rounded thickenings of underground stems, bearing tiny buds called eyes from which new plant shoots arise. Examples of tubers people eat are the potato, Jerusalem artichoke (not a true artichoke, but the tuber of a sunflower) and water chestnut. Bulbs are short, modified, underground stems. Examples of bulbs we eat are onions, scallions, leeks, garlic, kohlrabi and shallots.

Source: Project Food, Land and People

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.

Black Seeded Simpson Lettuce – 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 wash your vegetables before eating.

Red Oak Leaf Lettuce – Beautiful red lettuce leaf.

Spinach – Remember to wash before eating. A combination of these vegetables will make a wonderful meal!

Beets – A taste to start the season. We are also thinning out the rows so that the beet plants remaining can grow larger.

Just a few onions.

Just a few onions.

Onions – Learn more about onions on America’s Heartland.

Zucchini and Summer Squash

Cucumbers – These are the first of the season. We have two varieties planted.

Carrots – While we have the pleasure to pull the carrots right out of the ground…See how baby carrots end up on our grocery shelf so we have the pleasure to eat them all year-long.

Sugar Snap Peas – A garden favorite. Eat the pod and all. Enjoy this delicious vegetable! A new crop will come in next week. **Fun Fact – Did you know Minnesota is the number one producer of peas for processing in the United States.

Green Beans – This crop is bountiful. Be prepared for future weeks. We do have dill if you wish to pickle some.

Purple Beans – A taste of a new crop. Enjoy the fun color.

Kohlrabi – Here are some ideas of how to use Kohlrabi.

Cilantro

Cilantro

Cilantro – Enjoy in salsas, fajitas, eggs and more. Learn more about cilantro here.

My flower picker tonight...Zinnias.

My flower picker tonight…Zinnias.

Fresh cut arrangement – A variety from sunflowers, zinnias, bee balm, lilies and more.

Recipe of the Week

Vegetables on the Grill

On double layered aluminum foil ( I cross the pieces so the vegetables are wrapped separately in two different pieces of aluminum foil) place: *Variety of vegetables of choice ( I used pea pods, carrots cut into the shape I knew my boys would eat, green and purple beans cut into 1 inch pieces and broccoli cut into bite size pieces) *Drizzle with olive oil *Sprinkle with Romano and Parmesan cheese *Flavor with herbs of choice

On double layered aluminum foil ( I cross the pieces so the vegetables are wrapped separately in two different pieces of aluminum foil) place:
*Variety of vegetables of choice ( I used pea pods, carrots cut into the shape I knew my boys would eat, green and purple beans cut into 1 inch pieces and broccoli cut into bite size pieces)
*Drizzle with olive oil
*Sprinkle with Romano and Parmesan cheese
*Flavor with herbs of choice

Place on grill for about 8 minutes flipping aluminum packet once which is filled with above vegetable mixture, olive oil, cheese and herbs. Unwrap and enjoy.

Place on grill for about 8 minutes flipping aluminum packet once which is filled with above vegetable mixture, olive oil, cheese and herbs. Unwrap and enjoy.

Vegetables on the Grill

On double layered aluminum foil ( I cross the pieces so the vegetables are wrapped separately in two different pieces of aluminum foil) place:

*Variety of vegetables of choice ( I used pea pods, carrots cut into the shape I knew my boys would eat, green and purple beans cut into 1 inch pieces and broccoli cut into bite size pieces)

*Drizzle with olive oil

*Sprinkle with Romano and Parmesan cheese

*Flavor with herbs of choice

Place on grill for about 8 minutes flipping aluminum packet once which is filled with above vegetable mixture, olive oil, cheese and herbs. Unwrap and enjoy.

Thankful
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Thankful

The boys harvested a bounty of vegetables.

The boys harvested a bounty of vegetables.

Thankful is what comes to mind this week after we returned home from a quick trip over Independence Day weekend. As we traveled the Midwest, we saw areas – particularly Indiana that have had way to much moisture.

We feel blessed to have been getting what our plants need in a timely fashion. We pray that this continues, and we also pray for the farmers who are struggling with challenging conditions.

For those that are wondering, we received about 2.5 inches of rain on Monday.

Science of the Week

The saying is - corn knee high by the Fourth of July. Well, corn is not only knee high, but it is tasseling. Our sweet corn is tasseling. Some of the field corn is nearly six feet and tasseling. The science that goes into selecting good seed provides the opportunity for the corn to be productive in a variety of weather conditions.

The saying is – corn knee-high by the Fourth of July. Well, corn is not only knee-high, but it is tasseling. Our sweet corn is tasseling. Some of the field corn is nearly six feet and tasseling. The science that goes into selecting good seed provides the opportunity for the corn to be productive in a variety of weather conditions.

Question of the Week

Why do you thin the crops?

Thinning is done when crops are planted to close together. We try to space them evenly with the proper distance between each other, but with small seeds, this is sometimes difficult to do with our planter.

Thinning is the process of pulling out the extra plants so there is proper spacing between the plants so that they can grow to their optimum performance. We thin different crops such as the beets so that the root vegetable has more room to grow into a beautiful shape. If the vegetables are to close together you start to get the unique shapes or the vegetables that are wrapped together. We appreciate our shareholders that on occasion embrace the “ugly” vegetable and enjoy the still wonderful flavor!

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.

Black Seeded Simpson Lettuce – 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 wash your vegetables before eating.

Red Oak Leaf Lettuce – Beautiful red lettuce leaf.

Spinach – Remember to wash before eating. A combination of these vegetables will make such a wonderful meal!

Comparing the size of the beets to the size of his head.

Comparing the size of the beets to the size of his head.

Beet Leaves – Great in your salads.

Beets – A taste to start the season.

Cherry Belle Radishes – Last ones for a while.

Zucchini and Summer Squash

Peas were bountiful this week.

Peas were bountiful this week.

Sugar Snap Peas – A garden favorite. Eat the pod and all. Enjoy this delicious vegetable!

Green Beans

Green Beans

Green Beans – This crop is becoming bountiful. Be prepared for future weeks. We do have dill if you wish to pickle some. Here are some recipes from Martha Stewart.

Purple Beans

Purple Beans

Purple Beans – A taste of a new crop. Enjoy the fun color.

Check out the size of this onion.

Check out the size of this onion.

Onions – Yellow to start the season

The boys were using a baseball as they "measured" the size of the kohlrabi for harvest.

The boys were using a baseball as they “measured” the size of the kohlrabi for harvest.

Kohlrabi – Here are some ideas of how to use Kohlrabi.

Kale – Let us know what you think!

Fresh cut arrangement 

Recipe of the Week

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

cheddar cheese

chilli beans

salsa

cottage cheese

salad dressing

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

Life Lessons: Work Ethic and Storms
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Life Lessons: Work Ethic and Storms

This weekend, we were yet again trying to get the weeds under control. After finishing the weeding, the boys mentioned that, “It really did look a lot better. Really it did.”

Yet another life lesson learned. There will be moments in life that will look quite challenging, overwhelming and nearly impossible (trust me – it really did look that bad). The attitude you bring into the situation will determine the outcome (an I can do attitude is a must!) At the end of the road, you will look back and realize that 1) It was achievable; 2) It wasn’t quite as bad as you thought it would be (a little water fun on a hot summer day is always a great thing.); and 3) Your efforts were worth it.

Garden Science

We did receive heavy winds on Monday that laid our corn pretty flat. After all of our hard work of weeding, to see our crops looking that way is disheartening and concerning.

But as we looked at the crops, we discussed plant genetics and that there are scientists, plant breeders, who study the plants and look for natural qualities/traits that will help the plant to survive these challenging weather conditions: heavy winds, hail, droughts and very wet conditions while producing a quality crop – that is healthy to eat and produces good yields (quantity of crop).

In the end, the boys optimistic attitude won the conversation.

“Don’t worry mom. All we need is a 70 miles per hour wind from the opposite direction, and the crop will stand right back up.” Always love a child’s perspective!

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.

Asparagus – This is the last week for fresh-cut asparagus from the Chute’s Farm Fresh Gardens in Aitkin, Minnesota. These farmers are friends of ours who we know from Farm Bureau and also the Minnesota Agriculture and Rural Leadership Program.

Black Seeded Simpson Lettuce – 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 wash your vegetables before eating.

Red Oak Leaf Lettuce – Beautiful red lettuce leaf. It adds such a wonderful color to your salads.

Spinach – Remember to wash before eating. A combination of these vegetables will make such a wonderful meal! Check out some of Martha Stewart’s spinach recipes.

Beet Leaves – Great in your salads.

Picking peas isn't the most enjoyable job, but it sure can reap a tasty reward for a job well done.

Picking peas isn’t the most enjoyable job, but it sure can reap a tasty reward for a job well done.

Sugar Snap Peas – A garden favorite. Eat the pod and all. Enjoy this delicious vegetable!

When harvesting Kale you simply snap the leaf off from the stem.

When harvesting Kale you simply snap the leaf off from the stem.

Kale – A new vegetable to our family. Some of you requested it so we are giving it a try. Let us know what you think!

Broccoli – We love to eat this fresh out of the garden in a salad.

Broccoli

Broccoli

Fresh cut arrangement – Hosta leaves

Recipe of the Week

Since we had never tried Kale before, we tried Kale Chips. safe place to start everyone.

Kale Chips

I washed the kale and spun it draw in my lettuce spinner.

I washed the kale and spun it dry in my salad spinner.

Then I tore off the leaves of the kale leaving the rib of the leaf for the compost pile.

Then I tore off the leaves of the kale leaving the rib of the leaf for the compost pile.

I drizzled the olive oil and sprinkled the kosher salt on the leaves then tossed it together. Then spread it out evenly on the parchment paper lined cookie sheet.

I drizzled the olive oil and sprinkled the kosher salt on the leaves then tossed it together. Then spread it out evenly on the parchment paper lined cookie sheet.

Baked at 350 for 10-12 minutes. We were impressed with how crunchy they were. We want to experiment with a few other ways to make the chips like with honey.

Baked at 350 degrees Fahrenheit for 10-12 minutes. We were impressed with how crunchy they were. We want to experiment with a few other ways to make the chips like with honey.

Kale Chips

1 large bunch of kale, rinsed well, dried and torn into 2 inch pieces

1 -2 Tablespoons extra-virgin olive oil

1 teaspoon coarse salt (I tried some with Kosher salt and seasoning salt)

Preheat oven to 350 degrees F

Place Kale pieces in a single even layer on baking sheets; drizzle with olive oil and salt.

Bake in oven for about 12 minutes. Serve.

Weeds, Weeds, Weeds
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Weeds, Weeds, Weeds

Another motivation for weeding is finding fresh carrots.

Another motivation for weeding is finding fresh carrots.

While the weather has been beautiful, it has proven to be a haven for ideal weed growth. We spent a considerable amount of time this week weeding in the garden, and we are only half done! A combination of methods are used from hand weeding to tilling to rid these pesky plants from hindering a productive crop of garden produce. I always feel this is the most challenging time for weeds as there is no natural “canopy” from the garden crops formed over the weeds to shade out their growth.

What keeps us motivated to finish the weeding? Well, the radio always helps, along with, good conversation and a few games of “would you rather” or the stop everything and play “pretend.”

But to be honest, the feeling of looking back on your work and being able to say to yourself, “job well done” and also knowing that the plants will be healthier and more productive throughout the growing season, makes it all worth it.

At the end of the day, the bond from accomplishing the job together is pretty important!

At the end of the day, the bond from accomplishing the job together is pretty important!

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 the Chute’s Farm Fresh Gardens in Aitkin, Minnesota. These farmers are friends of ours who we know from Farm Bureau and also the Minnesota Agriculture and Rural Leadership Program. They had some extra they wanted to share.

Black Seeded Simpson Lettuce – One of my favorite garden crops. 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. See how lettuce is grown throughout the year so it is available in our grocery stores even on our cold Minnesota days.

Red Oak Leaf Lettuce – I love this beautiful red lettuce leaf. It adds such a wonderful color to your salads.

Spinach – Remember to wash before eating. A combination of these vegetables will make such a wonderful meal! Check out some of Martha Stewart’s spinach recipes.

Radishes – Wash, cut off the tops and also the bottoms, slice and enjoy in salads. Some enjoy dipping in salt.

Herb – Chives – wash then chop up chives into small pieces or wash and freeze in a Ziploc bag. When they are taken out of the freezer you could crush them at that time into tiny pieces to use as flavoring in dishes.

Fresh cut arrangement – Hosta leaves. I learned this a long time ago from Martha Stewart to cut a few hosta leaves and bring the “outside in.” I think it is a great way to brighten up your house, and they should last several weeks!

Rhubarb Torte

This is a family favorite. The recipe was given to me by a dear friend, a dairy farmer from Wisconsin. I love the recipes shared with friends and family as they always bring good memories to mind as you share the delicious dish with others.

The first step is to wash the rhubarb, cut off the ends and any scarred areas on the stock (from wind or hail) and cut into 1/4 to 1/2 inch pieces.

The first step is to wash the rhubarb, cut off the ends and any scarred areas on the stock (from wind or hail) and cut into 1/4 to 1/2 inch pieces.

Using a pie crust cutter. Mix the following: 2 cups flour, 2 teaspoons baking powder, 2 teaspoons salt, 2 Tablespoons milk, and 1/2 cup butter. Mix then pat into a 9 x 13 cake pan.

Using a pie crust cutter. Mix the following: 2 cups flour, 2 teaspoons baking powder, 2 teaspoons salt, 2 Tablespoons milk, and 1/2 cup butter.
Mix then pat into a 9 x 13 cake pan.

6 cups rhubarb cut into small 1/2 inch pieces. Place cut rhubarb on top of the bottom layer. Then sprinkle 6 oz package of Jello powder (strawberry or cherry) over rhubarb.

6 cups rhubarb cut into small 1/2 inch pieces. Place cut rhubarb on top of the bottom layer. Then sprinkle 6 oz package of Jello powder (strawberry or cherry) over rhubarb.

Mix with pie cutter. Topping: 2 cups sugar, 1 cup flour, 1/2 cup butter. Then spread on top of Jello.

Mix with pie cutter. Topping: 2 cups sugar, 1 cup flour, 1/2 cup butter. Then spread on top of Jello.

Bake at 375 degrees Fahrenheit for 45 minutes.

Bake at 375 degrees Fahrenheit for 45 minutes.

Enjoy with ice cream or whipped topping.

Enjoy with ice cream or whipped topping.

Rhubarb Torte

Using a pie crust cutter. Mix the following.

2 cups flour

2 teaspoons baking powder

2 teaspoons salt

2 Tablespoons milk

1/2 cup butter

Mix then pat into a 9 x 13 cake pan.

6 cups rhubarb cut into small 1/2 inch pieces

6 oz package of strawberry or raspberry jello.

Place cut rhubarb on top of the bottom layer. Rhubarb should be cut into 1/2 inch pieces. Sprinkle jello powder over rhubarb.

Topping

2 cups sugar

1 cup flour

1/2 cup butter

Mix with pie cutter or fork and spread on top of Jello. Bake at 375 degrees Fahrenheit for 45 minutes.

What a beautiful sunset, we had the other night after a hard days work. God has a way of bringing peacefulness to the day and even better when it is captured through the lens by a young boy.

What a beautiful sunset, we had the other night after a hard days work. God has a way of bringing peacefulness to the day and even better when it is captured through the lens by a young boy.

And So It Begins
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And So It Begins

Welcome to all of our shareholders. We appreciate the opportunity to work with you and for you through out the growing season. We work hard to earn your trust and respect in the food that we grow for your families and ours! All of you should have received an email with more details of dates and specifics with the CSA. We are excited to see the daily changes and growth in the garden. Look for weekly blog posts for guidance throughout the season which will provide you with updates, ideas for your box of produce and recipes.

Did you know - that the young cucumber plants when they are cotyledons smell like a cucumber? We found that out as we were thinning the row. So we had a better plant population (plants properly spaced for optimal growth and production).

Did you know – that the young cucumber plants when they are cotyledons smell like a cucumber? We found that out as we were thinning the row. We thin the row so we have a plants properly spaced for optimal growth and production.

The potatoes have enjoyed the weather and were already in need of being hilled. Hilling helps the potato growth to occur under ground vs. above ground. We feel we have a more plentiful harvest when this is done. You will see the boys busy fertilizing the peas in the foreground.

The potatoes have enjoyed the weather and were already in need of being hilled. Hilling helps the potato growth to occur under ground vs. above ground (thus the greening of the potato). We feel we have a more plentiful harvest when this is done. You will see the boys busy fertilizing the peas in the foreground.

Pick-up and Delivery

Remember that pick-up and deliveries will be on the schedule you have arranged with Harner Brothers CSA with harvest on Wednesday evenings – please note the exceptions to this which were in the 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.  

Garden Science

Potato bugs have reappeared. So we are again spending family bonding time picking the bugs and the eggs off of the potatoes and tomato plants.

Potato bugs have reappeared. So we are again spending family bonding time picking the bugs and the eggs off of the potatoes and tomato plants.

A lot has been done in the garden this past week including weeding, insect control and planting another crop of snap peas, green beans, beets, lettuces and spinach. Our biggest challenge this week are potato bugs!

We have done a lot of research over the last few years and will keep you posted as we work through this. This year we have again planted dill and marigolds around the potatoes with the hope that these plants would draw in beneficial insects to eat the potato bugs and the potato bug larvae. In addition, we have planted some 4’oclocks and wildflowers to also help bring in beneficial insects.

To say we were disappointed that the potato bugs found their way to the new field and have started eating tomato plants in addition to the potato plants is a gross understatement. Every night, we are out there picking potato bugs and their eggs off of the potato plants. What is even more frustrating is how they eat the potato plants as they emerge from the ground, and before the potato plants emerged, the potato bugs were eating the tomato plants.

 Boxes of Produce

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

The Harner Bros are the 5th generation to raise this rhubarb originally planted on our family farm and transplanted to this location.

The Harner Bros are the 5th generation to raise this rhubarb originally planted on our family farm and transplanted to this location.

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

Asparagus – Fresh cut asparagus from the Chute’s Farm Fresh Gardens in Aitkin, Minnesota. These farmers are friends of ours who we know from Farm Bureau and also the Minnesota Agriculture and Rural Leadership Program. They had some extra they wanted to share with us, and the delivery time worked out well. Enjoy! See how asparagus is harvested in California.

Black Seeded Simpson Lettuce – One of my favorite garden crops.  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. See how lettuce is grown throughout the year so it is available in our grocery stores even on our cold Minnesota days.

Red Oak Leaf Lettuce – I love this beautiful red lettuce leaf. It adds such a wonderful color to your salads.

Spinach – remember to wash before eating. A combination of these vegetables will make such a wonderful meal! Check out some of Martha Stewart’s spinach recipes.

Beet/Beet Leaves – Many times I have seen in high-end restaurants beet leaves in my salads. Well here is your opportunity. These are young plants that we are thinning out of the rows – eat the whole plant. It will add color and nutrition to your salads. Learn more here.

Now that's a radish. Our French Radish and Cherry Belle radishes are plentiful. This one was as big as Sam's hand.

Now that’s a radish. Our French Radish and Cherry Belle radishes are plentiful. This one was as big as Sam’s hand.

Radishes – wash, cut off the tops and also the bottoms, slice and enjoy in salads. Some enjoy dipping in salt.

Herb – chives – wash then chop up chives into small pieces. I enjoy using them in

Fresh cut arrangement – herbs pots – includes three of one of the following: silver thyme, rosemary, sweet basil, parsley and/or purple basil.

Recipe of the Week

Rhubarb Juice

Rhubarb Juice

Rhubarb Juice

Thank you to my friends at Feltis Farms CSA for sharing this delicious recipe.

8 lbs. diced rhubarb
2 gallons water
2 12 oz. cans frozen orange juice concentrate…
2 46 oz. cans pineapple juice
2 3 oz. boxes strawberry gelatin
4 cups sugar

In LARGE pot combine water and rhubarb. Cook down until rhubarb is soft. Drain. Discard rhubarb. Add sugar. Stir until dissolved. Add remaining ingredients.

Enjoy immediately.

Or cook in for 10 minutes at 5 lbs. pressure in canner to enjoy this winter.

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Busy Weekend – Much Accomplished

A lot of excitement about new things growing every day. The boys were so excited to finally be able to pull carrots and eat them right out of the garden.

A lot of excitement about new things growing every day. The boys were so excited to finally be able to pull carrots and eat them right out of the garden.

Next they found peppers growing.

Next, they found peppers growing.

A variety of peppers. Sam pointed out that they looked a little different then the other ones and he is right. We have a couple varieties planted.

A variety of peppers. Sam pointed out that they looked a little different then the other ones, and he is right. We have a couple of varieties planted.

Summer squash really loved this weather this past week and grew like crazy.

Summer squash really loved this weather this past week and grew like crazy.

This weekend everyone worked really hard. First, we put up a variety of trellisis for the vines to grow on using old hog fences from my mom and dad's farm and also some large wooden pallets from the lumber yard.

This weekend, everyone worked really hard. First, we put up a variety of trellis’ for the vines to grow on using old hog fences from my mom and dad’s farm and also some large wooden pallets from the lumber yard.

The cucumber trellis is at an angle so that as the cucumber grow they will drop down through the openings and stay clean and grow straight.

The cucumber trellis is at an angle so that as the cucumbers grow they will drop down through the openings and stay clean and grow straight.

We also have some teepee systems that Steve built when the boys were little. We try to make the trellis systems both practical, a good use of space and fun for the kids if at all possible.

We also have some teepee systems that Steve built when the boys were little. We try to make the trellis systems both practical, a good use of space and fun for the kids if at all possible.

Sam also had fun assisting Steve as he put up giant tepee styled trellis' over a few rows. We are anxious to see how these hold up in the wind and how the vines grow on them.

Sam also had fun assisting Steve as he put up giant tepee styled trellis’ over a few rows. We are anxious to see how these hold up in the wind, and how the vines grow on them.

We planted more varieties of lettuce, spinach, flowers, herbs carrots, green beans and sugar snap peas.

We planted more varieties of lettuce, spinach, flowers, herbs, carrots, green beans and sugar snap peas.

Keith and Steve installed irrigation lines for the tomatoes, peppers and vines. The water is collected off of the roof of the shop into a large water tank and pressured through a gravity flow system.

Keith and Steve installed irrigation lines for the tomatoes, peppers and vines. The water is collected off of the roof of the shop into a large water tank and pressured through a gravity flow system.

We also staked up the tomatoes. What we didn't capture is all the weeding that was accomplished.

We also staked up the tomatoes and were excited to find a lot of tomatoes growing. What we didn’t capture is all the weeding that was accomplished.

At the end of all of this, we were exhausted. But the boys had fun helping, looking for insects, learning the differences between the weeds, dancing to the music and some water fun. At the end of all of it, celebrating with some good food, a thank you and a hug for the job well done...well and as the boys would say some chocolate and ice cream help to:)

At the end of all of this, we were exhausted. But the boys had fun helping, looking for insects, learning the differences between the weeds, dancing to the music and some water fun. At the end of all of it, celebrating with some good food, a thank you and a hug for the job well done…well and as the boys would say some chocolate and ice cream help to:)

Your Boxes of Produce

I see choices for a cook out – with lettuces to top your hamburger, herbs to flavor your favorite cut of meat, cabbage and kohlrabi for a delicious coleslaw, summer squash to put on your grill and flowers to decorate your table. Enjoy your 4th of July celebrations with family and friends as we remember all the wonderful freedoms and opportunities our great USA offers. Don’t forget to say a prayer for all those who work every day to protect our freedoms. Enjoy!

Please read as this is updated about with specific information on each crop. Remember food safety in your kitchen when preparing, always wash your before eating.

Black Seeded Simpson Lettuce – One of my favorite garden crops.  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. See how lettuce is grown throughout the year so it is available in our grocery stores even on our cold Minnesota days.

Red Ruby Lettuce – Remember this crop is ran under cold well water to take the field heat off. They are not washed – just cooled. So remember to wash your vegetables before eating. Adds great color to your salads.

Kohlrabi – We had a lot of requests for this crop last year. In German, this crop means cabbage turnip. Basically it describes the texture and the taste – truly a pleasant surprise that can be eaten raw or cooked. The purple are Purple Vienna and the green are Early White Vienna. You can eat both the bulbs and the leaves. Check out this information to get the how to instructions. This link discusses eating the leaves.

Green Cabbage – See how they grow big cabbages in Alaska. Check out the recipes.

Summer Squash Medley – Check out Martha Stewart’s variety of ideas for how to use this delicious summer treat.

Herbs – cilantro, golden oregano and thyme (bags are labeled with the first initial) wash then chop up chives into small pieces. The link shows you how to freeze your herbs in ice-cube trays. I heard some of you were excited about the cilantro and using it in your tacos and taco salads. What a great idea that we will have to try!

Fresh cut arrangement – Double Play Big Bang Spirea flowers. In a vase by themselves or with your hosta leaves, they will brighten up your house.

Pick-up and Delivery

1. 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 or someone in need.

2. Each box is labeled for each family.  The same boxes will be used for your family throughout the season.

3. Boxes and containers should be returned the following week. Bags will only be used once.

Recipe of the Week

Grilled Turkey with Herbs

A lot of grilling will be happening across our great nation this weekend. Use your herbs.

A lot of grilling will be happening across our great nation this weekend. Happy 4th of July!! Use your herbs.

Simply drizzle honey over your turkey and place any combination of herbs. I chose golden oregano and cilantro. Grill until the internal temperature of the meat is at 170 degrees Fahrenheit. Enjoy!

 

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Thankful for what Mother Nature Provides

It is amazing that throughout the growing season we are always hopeful for specifics from Mother Nature. Right now, we are in need of rain. I know this is ironic given the amount we received a few weeks ago, but the 11 1/2 inches of rain came so quickly that the amount that actually soaked in was minimal in comparison to what fell.

As we traveled across the Midwest last week to be with relatives in southern Ohio, we saw crops in dire need of moisture, and we fully recognize that we are in better shape than many in regards to moisture.

A nice rain this week and next would help start the seeds that I planted two weeks ago. I have started watering them so hopefully we will see some germination this weekend.

Sam excited to show us the Zinnias had bloomed.

Keith investigating the first sunflower.

Sam searching for sunflower seeds.

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.

Look for new links on recipes etc. Also remember food safety when preparing, always wash your before eating. http://bit.ly/MBhskn

Rhubarb – Our last harvest for the season of this delicious treat! See the Almond Rhubarb Cake recipe at the bottom of the post shared by one of our members Sharon VandeWiele.

Simpson Elite Lettuce – Wash, cut off longer stems. Should grow better in warmer weather with better flavor.

Prizehead Lettuce – Wash, cut off longer stems.

Red Oak Leaf Lettuce – Wash, cut off longer stems.

The lettuce growing in the pallet gardens are doing well with minimal weeding needed.

Beets –  We are thinning out the rows so the bulbs have more room to grow, so enjoy these small beautiful red bulbs.

Peas – The pods are edible so enjoy eating them out of the pod or the pod and all.

Green Beans – This is our first harvest out of the garden this year. We will see how long they last in this heat and humidity.

Summer Squash

I use a serrated knife when cutting tomatoes. No smashing the tomato which results in beautiful slices.


Green Tomatoes – some of you mentioned an interest in doing some recipes with green tomatoes. So we have included a few for you to try some recipes. http://www.marthastewart.com/search/apachesolr_search/Green%20tomatoes

Cucumbers – The cucumbers are beginning to grow like crazy! So look forward to more of these delicious veggies.

We have taught Keith how to use the peeler, and he loves helping peel vegetables. Our theory – engaging kids in meal preparation will increase their interest in trying new foods. Above, he is peeling one of the first cucumbers of the season that he found in his garden hunt.

Herbs – Chives, Red  Rubin basil, mint, parsley and golden oregano. Remember you can dry them or you can freeze in an ice-cube to use later.

Last night, I grilled turkey which I drizzled honey over and topped with a few sprigs of orange thyme. When I turned it over, I drizzled it again with honey. After the internal temperature reached 170 degrees Fahrenheit, I served it to my family. Yes, I do use a meat thermometer. It is key in successfully cooking tender, delicious meat.

Fresh cut arrangement – The Zinnias and sunflowers are beginning to flower but only a few. I did include a small arrangement of Zinnias and hosta leaves. I am including some Cattails in your boxes this week for a dried arrangement. I have sprayed with hairspray to prevent them from seeding out. You may also want to spray them to make sure. Once sprayed they will last a long time in your house. If not sprayed, they will seed out quickly and become a mess.

As you look at the south part of the garden there are from left to right, potatoes, onions, tomatoes, more potatoes, salad crops, flowers and strawberry popcorn.

We have used some fences for the vines to grow up. For example as the cucumbers grow up the fence they will hang through the fence. We also put mulch in to help minimize disease, improve vegetable quality and retain moisture for the plants.
The tepees in the far corner Steve built a few years ago for the kids to have a fun place to play as the vines grow around them it makes a fun hide out. On the left is the broom corn and on the right is the ornamental corn.

Almond Rhubarb Coffee Cake

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 24

INGREDIENTS:
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 1/2 cups rhubarb, chopped
1/2 cup sliced almonds
1/3 cup white sugar
1 tablespoon butter, melted
1/4 cup sliced almonds

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
2. In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
3. In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
4. Bake for 30 to 35 minutes, or until the cake tests done.