food

Weather Extremes
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Weather Extremes

Inspecting the water tank which holds our rain water captured from one of our buildings. This water is used for irrigating our crops through a gravity flow, drip irrigation system.

The boys inspected the water tank which holds our rain water captured from one of our buildings. This water is used for irrigating our crops through a gravity flow, drip irrigation system.

This past week has provided weather extremes from hot and humid last week in the mid 90’s and so humid you were drenched in sweat standing there. Yet at the same time our crops were dry, and we needed to irrigate some of the vines and tomatoes.

Inspecting the drip irrigation line to make sure the plants were receiving water.

Inspecting the drip irrigation line to make sure the plants were receiving water.

To today, which is wet and cold with the highs in the mid to low 60s feeling like early October. Over the last few days beginning late Sunday until today, we have received around 1 and 8/10 inches of rain. We are very thankful for the nice moisture that was received, and the irrigation has been put to rest again.

These extremes do put stress on our crops. The most noticeable is our tomatoes. Even though we mulch them to help maintain even moisture levels. We have noticed that there is excessive splitting due to the extremes of humidity and moisture. It is a good reminder to us that Mother Nature is always in control. Don’t worry, there are still a lot of tomatoes for your enjoyment, and if you are in need of some for canning, let us know.

Garden Science

Well, this milk pumpkin experiment has been interesting. The week we started it a critter decided to dig both milk containers out of the ground. At first site, we thought it was a raccoon. After further evidence was uncovered in our yard, we believe it was our dog. So we started it again, covering it with rocks, far to heavy for either a raccoon or a dog to move.

Well, this milk pumpkin experiment has been interesting. The week we started it, a critter decided to dig both milk containers out of the ground. At first sight, we thought it was a raccoon. After further evidence was uncovered in our yard, we believe it was our dog. So we started it again, covering it with rocks, far to heavy for either a raccoon or a dog to move.

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.

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.

Lettuce and Spinach – A break from this crop this week. We should have a new crop in next week. The weather should lend itself to good growing conditions for it.

Kale

This is the last of the first crop of carrots. Math and measurements always seem to be part of our harvest. It measured in at about 8.25 inches.

This is the last of the first crop of carrots. Math and measurements always seem to be part of our harvest. It measured in at about 8.25 inches.

Carrots – Here is a good link to carrot recipes.

Picking peas is more laborious then one realizes. These recycled fences from my parent's farm work great for the peas to grow on and help tremendously with the harvest.

Picking peas is more laborious than one realizes. These recycled fences from my parent’s farm work great for the peas to grow on and help tremendously with the harvest.

Sugar Snap Peas – Our third crop of peas. The heat, humidity and rain is speeding this crop along. Enjoy!

Broccoli – Have you been searching for new things to do with this vegetable. Here are a few ideas.

Kohlrabi – Here are some ideas for using your Kohlrabi.

This beet weighed in at 2.5 pounds!

This beet weighed in at 2.5 pounds!

Beets – Larger beets are finally here.

I love how my kids notice things that I don't. This is one of them. The natural braid that occurs on the stem of an onion. Too cool and beautifully amazing!

I love how my kids notice things that I don’t. This is one of them. The natural braid that occurs on the stem of our yellow onions…too cool and beautifully amazing!

Yellow Onions – See how onions are raised by farmers in Idaho.

Cucumbers – Plenty of cucumbers. Think about trying the sweet refrigerator pickle recipes below or try a refrigerator dill pickle recipe from Taste of Home or canned dill pickle recipe.

Peppers – A variety abound – enjoy!

Tomatoes – Tomato varieties included in your boxes: Yellow Girls, Honey Delights, Big Boys, Roma, Fourth of July, Big Mammas, Honey Delights, Amish Paste and cherry tomatoes.

Keith looks like he is jumping on a pogo stick, but it is indeed a potato fork.

Keith looks like he is jumping on a pogo stick, but it is indeed a potato fork.

Potatoes – Yukon Gold and All Blue Potato – We made French Fries out of the blue potatoes – lots of fun with the kids.

Sweet Corn – One of my favorites. I usually simply throw it on the grill with my meat, and they are done at about the same time. Here’s how I grill sweet corn.

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

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

Recipe of the Week

Sweet Pickles

In an effort to use up the bountiful harvest of cucumbers, I went out of my comfort zone and made sweet refrigerator pickles. Below are the two that we tried. Steve thought they were both delicious recipes.

To make both recipes we pulled out this handy tooled to slice up the cucumbers. This was given to us from Steve's side of the family and something his great-grandpa had made and used with their garden produce. The boys felt very grown-up using this.

To make both recipes, we pulled out this handy tooled to slice up the cucumbers. This was given to us from Steve’s side of the family and something his great-grandpa had made and used with their garden produce. The boys felt very grown-up using this.

Many people I know use an ice cream pail with a lid for their refrigerator pickles. We decided to use jars, so that we could give them away as gifts and store them more easily in our refrigerator. When filling the jars, we used a knife to help encourage the cucumbers into the jars.

Many people I know use an ice cream pail with a lid for their refrigerator pickles. We decided to use jars, so that we could give them away as gifts and store them more easily in our refrigerator. When filling the jars, we used a knife to help encourage the cucumbers into the jars.

Sweet Refrigerator Pickles 6 cups thinly sliced cucumbers 2 cups thinly sliced onions 1-1/2 cups sugar 1-1/2 cups cider vinegar 1/2 teaspoon salt 1/2 teaspoon mustard seed 1/2 teaspoon celery seed 1/2 teaspoon ground turmeric 1/2 teaspoon ground cloves Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving. Yield: 6 cups. Source: Taste of Home

Sweet Refrigerator Pickles
6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1-1/2 cups sugar
1-1/2 cups cider vinegar
1/2 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves
Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving. Yield: 6 cups.
Source: Taste of Home

Sweet Refrigerator Pickles Recipe adapted from Jane Reslock Feist 2 pounds cucumbers, sliced 1/2 inch thick on the diagonal (about 8 cups) 1 medium Vidalia or other sweet onion, sliced 1 inch thick 2 celery stalks, sliced 1/2 inch thick on the diagonal Coarse salt 2 cups sugar 1 cup cider vinegar 1 teaspoon celery seed 1 teaspoon mustard seed In a colander set over a medium bowl, toss cucumbers, onion, and celery stalks with 1 1/2 teaspoons salt. Set aside to drain, 30 minutes, tossing occasionally. In a small bowl, combine sugar, vinegar, celery seed, and mustard seed; stir until sugar is dissolved. Divide cucumber mixture among clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours (or up to 2 weeks). Source: Martha Stewart

Sweet Refrigerator Pickles
Recipe adapted from Jane Reslock Feist
2 pounds cucumbers, sliced 1/2 inch thick on the diagonal (about 8 cups)
1 medium Vidalia or other sweet onion, sliced 1 inch thick
2 celery stalks, sliced 1/2 inch thick on the diagonal
Coarse salt
2 cups sugar
1 cup cider vinegar
1 teaspoon celery seed
1 teaspoon mustard seed
In a colander set over a medium bowl, toss cucumbers, onion, and celery stalks with 1 1/2 teaspoons salt. Set aside to drain, 30 minutes, tossing occasionally. In a small bowl, combine sugar, vinegar, celery seed, and mustard seed; stir until sugar is dissolved. Divide cucumber mixture among clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours (or up to 2 weeks).
Source: Martha Stewart

Exhaustion finds Peace
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Exhaustion finds Peace

The boys used one of the beets that was way to small to make warrior paint.

The boys used one of the beets that was way to small to make warrior paint.

Our evening concluded last night with, Sam falling asleep at the table while eating his supper, and Keith going to bed with a smile on his face. You may be wondering why did Sam fall asleep at the table? You see we ate supper at 9:30 p.m. This is not unlike what I grew up doing on our family farm, or what I know other farm families do.

You see we harvest some of our crops the evening before pick-up (cucumbers, sweet corn, tomatoes etc,) and early in the morning of the day of pick-up trying to avoid harvesting during the heat of the day.

We arrived home from our off farm jobs and the boys activities. All of us were exhausted. We all would have much rather played catch or laid on the couch. But we knew the work needed to be done, so we grabbed a Schwan’s ice cream bar which always brings a smile to the boys faces and headed to the field.

I tried to keep everyone focused and separated to avoid the exhausted brother fights. Once Steve arrived, we split into harvesting teams allowing for one on one time with our kids. Just us and Mother Nature on a beautiful summer evening having good conversation with our kids, marveling at the interesting finds in the garden and enjoying the beautiful color of the sunset.

As we cleaned up for the evening, everyone’s moods had changed for the better. They were happy, peaceful, helpful and calm.

So while I was concerned at the time we were eating supper, all of us felt good at what had been accomplished. As I put our oldest to bed, I mentioned to him how peaceful he looked, and how the exhaustion and angst were gone. He agreed that the time spent together outside brought peace and was a good way to end the day.

So now you know one of the many reasons farm families don’t mind the late meals together after working to accomplish a bigger task. When I reflect back on my childhood, I remember those times with fondness and know that those were the days that built character, good work ethic and team work.

Garden Science

The seed potato can be seen at the base of the plant. So cool to see how the roots and the plant have grown from this and to find the delicious potatoes that it has grown.

The seed potato can be seen at the base of the plant. So cool to see how the roots and the plant have grown from this and to find the delicious potatoes that it has grown.

A young potato is attached and growing from the seed potato that we planted this spring.

A young potato is attached and growing from the seed potato that we planted this spring.

This is what we got when we pulled the potato plant out of the ground. There were a few more potatoes that were in the ground. Look closely and you can find the seed potato.

This is what we got when we pulled the potato plant out of the ground. There were a few more potatoes that were in the ground. Look closely and you can find the seed potato.

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.

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. A new crop of lettuce and spinach has emerged. Hoping that it will be ready next week.

Kale – I will be trying this vegetable in place of lettuce this week.

Carrots – Here is a good link to carrot recipes.

Green Beans/Purple Beans – A more manageable amount to try to freeze this week.

Sugar Snap Peas – Our third crop of peas was ready this week. Enjoy!

Broccoli – Have you been searching for new things to do with this vegetable. Here are a few ideas.

Kohlrabi – Here are some ideas for using your Kohlrabi.

Beets abound.

Beets abound.

Beets – Some history on this crop.

Yellow Onions – See how onions are raised by farmers in Idaho.

Zucchini and Summer Squash

Cucmbers abound we have Fanci Pak and Slicing Speedway (a lot like Straight 8).

Cucumbers abound we have Fanci Pak and Slicing Speedway (a lot like Straight 8).

Cucumbers – You received both varieties of cucumbers this week. Let us know if you are in need any for canning.

Peppers – a variety abound – enjoy!

Tomatoes – Tomato varieties included in your boxes: Yellow Girls, Honey Delights, Big Boys, Roma, Fourth of July, Big Mammas, Honey Delights, Amish Paste and cherry tomatoes.

Potatoes are like digging for gold. Tons of fun and hard work!

Potatoes are like digging for gold. Tons of fun and hard work!

Potatoes – Kennebecs – You’ll be enjoying potatoes for the rest of the season.

Sweet Corn – One of my favorites. Here is a way to freeze the corn before it gets to old in your refrigerator.

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

Variety of flowers abound.

Variety of flowers abound.

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

Dill is available for canning, and it helps to draw in beneficial insects.

Dill is available for canning, and it helps to draw in beneficial insects.

Fun Fact

We enjoy reading a lot of children’s agriculture books learning about different aspects of farming. One of our favorites is The Boy Who Changed the World. Give it a read – it’s a great way to get kids thinking about people around the world, and how they too can make a difference.

Recipe of the Week

Zucchini Brownies

Zucchini Brownies

Zucchini Brownies

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1-1/2 cups sugar
  • 3/4 cup vegetable oil (I substitute with applesauce.)
  • 1/2 cup chopped walnuts
  • 2 teaspoons vanilla extract

Frosting

  • 1/4 cup butter, cubed
  • 1 cup sugar
  • 1/4 cup milk
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup miniature marshmallows
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts, optional
  • In a large bowl, combine the flour, cocoa, baking soda and salt. In a small bowl, combine the zucchini, sugar and oil; stir into dry ingredients until blended. Stir in walnuts and vanilla.
  • Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° F. for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack for 30 minutes.
  • In a large saucepan, melt butter; stir in sugar and milk. Bring to a boil over medium heat, stirring frequently. Cook and stir 1 minute or until smooth. Remove from the heat. Stir in chips and marshmallows until melted and smooth; add vanilla. Spread over brownies. Sprinkle with walnuts if desired. Yield: 2 dozen.

Source: Taste of Home

Happy kids and a great way to feed them zucchini and applesauce!

Happy kids and a great way to feed them zucchini and applesauce!

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.

Spring – season of new beginnings
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Spring – season of new beginnings

Spring brings so many new beginnings, from baby chicks and kittens to beautiful new flowers and plants. Watching so many things come to life brings such joy.

The same is true for our location of our CSA garden. In an effort to thwart off insect issues from squash bugs to potato bugs to plant health issues such as powdery mildew, as well as, wanting to ensure plenty of produce for shareholders, we relocated into our field which is just to the immediate east of our old garden. The field is split into smaller fields and divided by field roads.

When we began discussing the layout and walked the area, the idea of what could be became a plan for all of us. As we were planting, the boys were envisioning what it would look like, and they thought the patterns would look pretty cool after the plants began to grow.

While the row may be crooked and the fence follows the row, you can get more plants in a crooked row then a straight one.

While the row may be crooked and the fence follows the row,  the lessons learned are more important then a straight row.

I envisioned more preciseness and straight rows, as well as, how nice our field roads would look. All of it is still rather interesting. As I look at the crooked rows of peas and sporadic grass planting in the field roads, it is a reminder to me of what the boys learned along the journey.

For example, as we began to plant – the peas were the first to go in the ground, and the larger area seemed overwhelming. But the boys were troopers. The area has been accomplished and in the end the fact that the rows are crooked vs the work ethic the boys learned seems pretty minimal. The field roads – well I remember the mad dash to beat the downpour of rain so that the grass would get the needed moisture for a good start. Sam was mad that we were planting again, but it quickly turned into a fun race and the simple laughter of being dripping wet. The grass got a good start, and they see the importance of keeping track of where you are planting. In the end, work can be fun – it’s what you make it.

We missed a few swaths seeding grass in the field row. This area was a mad dash to plant as we saw the rain coming from the west. The field row is intended to help prevent soil erosion. This area has been reseeded.

We missed a few swaths seeding grass in the field road. This area was a mad dash to plant as we saw the rain coming from the west. The field road is intended to help prevent soil erosion. This area has been re-seeded. So that grass will fill in the empty areas.

 

Some of you may be wondering what we are doing with the old garden area…well we have planted a pasture grass seed mix and turned it into a pasture rotation for our pullets (“teenager” hens – not yet laying) and the broilers (meat birds). With the hope that they will eat the potato bugs (will not effect the taste of the eggs as these are not old enough to lay eggs yet) and fertilize that area of ground.

The potato bugs are back even with the change in the garden location. To say our hearts sank and we were disappointed is an understatement. Here Sam and my mom are inspecting the plants to remove the bugs.

The potato bugs are back even with the change in the garden location. To say our hearts sank and we were disappointed is an understatement. Here Sam and my mom are inspecting the plants to remove the bugs.

My mom helped us plant another round of salad crops and sweet corn.

My mom helped us plant another round of salad crops and sweet corn. In the end, I think she was overwhelmed and impressed by what goes into their box of produce. A bit different then the garden we planted when I was a kid. The deer would hide their fawns in our garden because we were so busy in the fields we didn’t have time  to tend to garden on a regular basis. So the weeds made for good cover for the fawns.

We look forward to seeing you all next week.

“In the spring, at the end of the day, you should smell like dirt.” – Margaret Atwood

On the Move
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On the Move

We have been on the move at Harner Brothers CSA. Moving our garden from its original space to our field. We have divided the field into our own “mini-fields.” We hope this will allow us to more efficiently manage the soil health, insects and plant health. In the meantime, the old garden area is being planted with a cover crop. Using moveable pens, we will be putting some of our younger hens that are not laying yet and our roosters on that land area with the hope that they will eat some of the bad insects such as potato bugs and squash bugs.

As usual, there will be a lot of science projects going on this summer. Stay tuned. As usual, agriculture is always interesting! Enjoy a quick glimpse into what we have been working on.

This past fall, the boys used profits from the extra rhubarb sales to send in a donation to Gillette's Children's Hospital and the American Red Cross. Let us know if you are in need of any before the CSA starts or if you would like extra during the season. We use this as an opportunity to teach the kids the importance of giving back.

This past fall, the boys used profits from the extra rhubarb sales to send in a donation to Gillette’s Children’s Hospital and the American Red Cross. Let us know if you are in need of any rhubarb ($3 per pound) before the CSA starts, or if you would like extra during the season. We use this as an opportunity to teach the kids the importance of giving back.

In early April we started the herbs. Seeds come in all sizes. The herb seeds are particularly tiny.

In early April, we started the herbs. Seeds come in all sizes. The herb seeds are particularly tiny.

The boys helped to prepare the herb pots by using the cordless drill to ensure their is a drain hole in the bottom of the pot. Much like tile drainage systems in a field, the drain hole in this pot helps to keep the roots of the plants healthy by draining any extra water that seeps through the soil to the bottom of the pot. If the hole was not there for the access water to drain out the plant would not be healthy.

The boys helped to prepare the herb pots by using the cordless drill to ensure there is a drain hole in the bottom of the pot. Much like tile drainage systems in a field, the drain hole in this pot helps to keep the roots of the plants healthy by draining any extra water that seeps through the soil to the bottom of the pot. If the hole was not there for the access water to drain out, the plant would not be healthy.

Don't let my photo bomber fool you...they worked mighty hard this day in April. Thank you to FarGaze Farms for the use of the tillage equipment to work up the ground to prepare it for planting. We worked up our old garden to plant a cover crop to add fertility to the soil and provide additional area for our chickens (non-laying hens such as roosters and pullets) so they can eat bad insects such as potato bugs (insect control). We are utilizing our field which will allow for more room for growing vines. Look for us to sell pink pumpkins this fall with proceeds going to Breast Cancer Research.

Don’t let my photo bomber fool you…they worked mighty hard this day in April. Thank you to FarGaze Farms for the use of the tillage equipment to work up the ground to prepare it for planting. We worked up our old garden to plant a cover crop to add fertility to the soil and provide additional area for our chickens (non-laying hens such as roosters and pullets) so they can eat bad insects such as potato bugs (insect control). We are utilizing our field which will allow for more room for growing vines. Look for us to sell pink pumpkins this fall with proceeds going to Breast Cancer Research.

At the end of our first work day in the field, we had accomplished a lot working up the old garden and the field and building and painting a new moveable chicken pen. It was a great day for teaching work ethic and the need to work hard when Mother Nature allows you the opportunity.

At the end of our first work day in the field, we had accomplished a lot: working up the old garden and the field and building and painting a new moveable chicken pen. It was a great day for teaching work ethic and the need to work hard when Mother Nature allows you the opportunity.

PIcking rock is part of preparing the field so we don't ruin our tiller or other equipment.

Picking rock is part of preparing the field so we don’t ruin our tiller or other equipment.

We have planted five varieties of potatoes. They weren't in by Good Friday but they were in on April 18. The spring has been cooperative as far as temperatures, but we sure could use a good rain.

We have planted five varieties of potatoes. They weren’t in by Good Friday, but they were in on April 18. The spring has been cooperative as far as temperatures, but we sure could use a good rain.

We also planted several cold season crops on April 18 including a few different varieties of lettuces, spinach, radishes, sugar snap peas and beets.

We also planted several cold season crops on April 18 including a few different varieties of lettuces, spinach, radishes, sugar snap peas and beets.

We preplanted our large pumpkins. We are excited to have a larger area for vines as part of our experiments including three varieties of giant pumpkins. We thought these "natural" pots looked interesting. They are made of sterilized cattle manure and should break down nicely in the soil as the pumpkins grow.

We pre-planted three varieties of large pumpkins. We are excited to have a larger area for vines as part of our experiments. We thought these “natural” pots looked interesting. They are made of sterilized cattle manure and should break down nicely in the soil as the pumpkins grow.

The giant pumpkins have begun to emerge with the first set of leaves - the cotyledons. I always think it is fun to see the seed pod still attached to these emerging leaves. The pumpkins are planted in the field waiting for a good drink of rain.

The giant pumpkins have begun to emerge with the first set of leaves – the cotyledons. I always think it is fun to see the seed pod still attached to these emerging leaves. The pumpkins are planted in the field waiting for a good drink of rain.

At the end of this past weekend, we had over 50 varieties of vegetables and flowers planted. The boys commented that they way we have laid the field out into its own mini-fields that it will look cool when everything is growing. This weekend was beautiful with it warming up to about 80 degrees F. We did not receive much rain on Sunday but were thankful we missed the large hail that came with that storm.

At the end of this past weekend, we had over 50 varieties of vegetables and flowers planted. The boys commented are excited to see how it all looks when the mini-fields begin to grow. This weekend was beautiful with it warming up to about 80 degrees F. We did not receive much rain on Sunday but were thankful we missed the large hail that came with that storm.

 

 

Opportunities and Challenges
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Opportunities and Challenges

We were happy to finishing digging potatoes this week. It was a beautiful fall evening to do this!

We were happy to finishing digging potatoes this week. It was a beautiful fall evening to do this!

It is hard to believe that this growing season is almost behind us. Like every growing season, there have been so many opportunities and challenges during the season.

Opportunities

1. Getting to know all of you better. We truly enjoy this opportunity to have great conversations and laughs with all of you while providing some garden joys for you and your families.

2. Working together as a family. While this can be challenging at times, it truly provides great opportunities of spending time together, learning together and accomplishing many things together.

3. Bringing science to life. When you see science in action it provides awesome hands on learning experiences difficult to replicate.

Challenges

Every challenge presents an opportunity for learning, and we have learned a lot and have plans for improvement next growing season. It is always interesting to discuss these challenges as a family. I am always amazed by our kids’ ingenuity and insightful thinking to provide a workable solution.

1. Peppers – Interesting year of growing peppers. Our bell peppers did not produce as much as they have in the past. We feel the weather simply wasn’t conducive for this vegetable. The new varieties of peppers that we planted are just coming into production now – interesting how the seeds were planted in March and production has just begun on those.

2. Pumpkin/Gourds – A variety of molds set in on the leaves – which killed the leaves and stopped the plant from growing. We also had squash bugs that loved to eat the pumpkins and gourds.

We learned a valuable lesson on seed saving and what is frustrating to both of us is we should have both thought of this! We saved pumpkin seeds from last year’s white pumpkins which were a hybrid pumpkins  A hybrid is created when plant breeders intentionally cross-pollinate two different varieties or species (ex. two different types of pumpkins), aiming to produce an offspring (hybrid) containing the best traits of the two parents. While we knew saving the seeds and planting them would be an experiment and one we could all learn from – the valuable lesson was as follows. Not every plant’s seeds are worth keeping. Hybrids are wonderful plants, but the seed is often sterile or does not reproduce true to the parent plant. Therefore, never save the seed from hybrids.

3. Replanting – lettuce, flowers, cabbage and garlic. Throughout the growing season, we continue to plant new crops of the vegetables to keep you supplied, and fresh veggies growing throughout the year. That is if Mother Nature cooperates. We went from a cool, wet June (in fact the wettest June in Minnesota history) to a very dry few weeks in July. I planted a few different crops of lettuces and flowers in July and had no luck of them growing due to the lack of rain. It didn’t matter if I irrigated. Nothing grew. As soon as we had some rain (about four weeks after I had planted), the lettuce seeds I had planted grew. The flowers on the other hand were delayed immensely and never produced. I planted garlic this spring – no luck – no growth. I am going to attempt to plant some this fall with the hope that we will have garlic this spring.

4. Insects – I mentioned the squash bugs earlier, and we have discussed the potato bugs on previous blogs. To control these insects, we are discussing additional flowers to plant in order to generate more beneficial insects, as well as other options for crop rotation that may help to get rid of these nemesis.

Fall Clean-up has began. Check it out. It doesn’t look the same out there. The boys have been fantastic help. Putting in long days to accomplish the tasks. They are good workers!

Clean-up has begun preparing for the cold weather to set in. Some of the plants have been mulched, the green mulch has been pulled. Above, Keith and Steve are rolling up the irrigation tubing for winter storage.

Clean-up has begun preparing for the cold weather to set in. Some of the plants have been shredded, and the green mulch has been pulled. Above, Keith and Steve are rolling up the irrigation tubing for winter storage.

Garden Science

So what has been eating the potatoes. We think it may be a vole. Don't worry these were recycled and fed to the chickens!

So what has been eating the potatoes. We think it may be voles. Don’t worry these potatoes were recycled as chicken feed!

 

Boxes of Produce

Reminder – This is the last week of the CSA boxes. This is a bonus box due to the interesting growing season. Thank you all for being shareholders this growing season.

Boxes and supplies can be returned at any time or in a few weeks when we connect about the red, white and blue popcorn.

This is how the boys feel when we are done harvesting one of the crops: excited, proud and relieved. Thank you all for a great season! We appreciate your trust and the opportunity to work with all of you!

This is how the boys feel when we are done harvesting one of the crops: excited, proud and relieved. Thank you all for a great season! We appreciate your trust and the opportunity to work with all of you!

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

Carrots – Enjoy these fresh carrots!

Broccoli – I enjoy broccoli on my salads or I cook them on the grill and melt some sharp cheddar cheese over it.

Beets – One of my favorite garden vegetables. On the other hand my husband says they taste like dirt:)

Peppers – Jalapeno peppers and Bell Peppers – remember to cut these up and freeze them so you can use throughout the winter.

Tomatoes – Baby Boomer cherry tomatoes, Big Mamma, Sunny Boy (yellow), Honey Delight (small yellow) and Fourth of July  (medium red) and cherry tomatoes. Do you have to many?  Try freezing them by simply cutting out the core, slicing them into quarters and place in a Ziploc bag for soups and chilli this winter.

Onions – No onions in the box this week, but I wanted to remind you that you can also preserve the onions by cutting them up and freezing them. It makes cooking a breeze when you don’t have that mess to clean up when a Tablespoon of onion is called for. It’s a lot easier to reach in the freezer and grab some frozen onions for the recipe.

Sam is holding the potato plant. Potatoes grow under the ground and are a tuber. Sometimes when you pull up the dead plant the potatoes come out attached to the plant like you see here.

Sam is holding the potato plant. Potatoes grow under the ground and are a tuber. Sometimes when you pull up the dead plant the potatoes come out attached to the plant like you see here.

Potatoes – Red Pontiac  – the link is to more potato basics and recipe ideas. Masquarde Potatoes –  A tasty potato that everyone in our house is excited to eat. These potatoes can be cooked or baked. I have had luck using this potato in many ways. It is very versatile. Kennebec potatoes – great for baked potatoes.

Butternut Squash – Freeze your leftovers in a cupcake tin and store in a ziplock bag or container. Use throughout the year as your “pumpkin” in your recipes.

Spaghetti Squash – I have frozen this squash as well. Cook it up, take it out of the “shell” by using your fork to make it like spaghetti and freeze in portions that your family will use or that a recipe will call for. When thawing, I simply placed the frozen spaghetti squash in boiling water for a few minutes (just enough to thaw), and I was all set to go. 

Carnival Squash –  This squash has a nutty mild flavor and reminds me of an acorn squash.

We have a variety of different colored egg shells because we have different breads of chickens. The brown shelled eggs are from Red Stars, green shells from Araucana and white shelled eggs from Leghorns.

We have a variety of different colored egg shells because we have different breads of chickens. The brown shelled eggs are from Red Stars, green shells from Araucana and white shelled eggs from Leghorns. There is no nutritional difference, and the egg tastes is the same.

Eggs – Enjoy – let us know if you would like any eggs in the future. The boys sell them for $3 per dozen.

Sweet Corn – Thank you to FarGaze Farms for this partnership in growing the sweet corn. Enjoy! To freeze my corn, I simply cook it as if I were going to eat it, cut it off the cob, place it in a container and freeze. To me, it is about keeping it simple and easy.

Fresh Arrangement – Hydrangea and Sedum – these can both be kept as fresh arrangements or dry arrangements. To dry – simply put in a vase with no water – enjoy for the remainder of the fall.

 

Recipe of the Week

Tater Tot Hotdish

A Minnesota favorite…I once had a Minnesotan who was born in California tell me, “I don’t know why you Minnesotans waste perfectly good tater tots on a hotdish.” This is a family favorite and an easy way to use many of your fresh or frozen vegetables.

Brown:

1 pound of hamburger

1 Tablespoon onion

Mix in:

1 can of Cream of Mushroom/Cream of Chicken Soup

Frozen corn, peas and/or green beans

Top with tater tots (I was curious to see how some potatoes cut into French fries would work, but I have not tried that yet.)

Cook in 350 degree Fahrenheit oven for 1/2 hour or until edges are bubbling. Enjoy!

Brown 1 pound of hamburger and about 1 Tablespoon onion.

Brown 1 pound of hamburger and about 1 Tablespoon onion.

I have also used venison. I am fortunate to have beef from my parents farm that we use. This can be browned over the stove or in the microwave.

I have also used venison. I am fortunate to have beef from my parents farm that we use. This can be browned over the stove or in the microwave.

Add a can of Cream of Mushroom/Cream of Chicken soup - I like using a blend. Add about 1 1/2 cups of vegetables. I used corn, green beans and peas. Mix all of this together with the hamburger.

Add a can of Cream of Mushroom/Cream of Chicken soup – I like using a blend. Add about 1 1/2 cups of vegetables. I used corn, green beans and peas. Mix all of this together with the hamburger.

Top with frozen tator tots. Place in the oven and cook at 350 degrees F for 1/2 hour or until edges are bubbling.

Top with frozen tater tots. Place in the oven and cook at 350 degrees F for 1/2 hour or until edges are bubbling.

Enjoy! Sometimes the boys like to eat it with ketchup on it.

Enjoy! Sometimes the boys like to eat it with ketchup on it.

 

Potato Bread

Check out this link for the recipe and photos to make this delicious bread.

A family favorite is potato bread. It really is quite simple and unbelievable moist. I served these buns with the hotdish along with some fresh melon from last week.

A family favorite is potato bread. It really is quite simple and unbelievable moist. I served these buns with the hotdish along with some fresh melon from last week.

 

 

 

Unveiling Surprises
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Unveiling Surprises

The boys still had smiles after the many hours of harvesting.

The boys still had smiles after many hours of harvesting.

It was a busy weekend of harvesting and a few long days out in the garden. At one point as we were peeling back the husks on the ornamental corn Sam said, “Boy this is actually fun!” Every ear of corn unveiled a different surprise and fun colors.

The boys were out with us the entire day. You may wonder how we kept everyone motivated. Three keys were: music, machines and food! Cranking the music was a motivator in the field when I was young, and it continues to make the field work more enjoyable and entertaining today!

Machines always motivate boys because my boys are always interested in cool machines. Machines also help to ease the work load. This work is hard enough so anything that can improve efficiencies is a great thing!

I try hard to make some of their favorite foods for snack breaks and meals to help make the experience more enjoyable and to serve as a good motivator! I remember that my mom worked hard to do that for us, and it was very helpful. It also makes you feel loved and appreciated. I also remember working for some of our neighbors. You would have thought snack/lunch breaks were another meal time, and the food was always amazing!

It is hard for us to believe that the growing season is coming to an end. Mother Nature reminded us of that with its cooler temperatures last week. While we didn’t see a frost at our place, all you needed to do was look at the low-lying areas immediately around us to see that those areas did receive a frost putting an end to the growing season on those areas of the plant.

Look forward to a full box next week as we continue to harvest the crops!

We used a mulcher for the vines and stems so that they would break down and incorporate into the soil for organic matter.

We used a mulcher for the vines and stems so that they would break down and incorporate into the soil for organic matter.

The cats have been quite the entertainment. I caught them playing in the corn stalks.

The cats have been quite entertaining. I caught them playing in the corn stalks.

Boxes of Produce

Reminder – Next we is the last week of the CSA boxes. This is longer than your contract stated due to the interesting growing season!

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. 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.

Carrots – A few to try – more should be ready next week!

Broccoli – Some interesting facts from Americas Heartland.

Peppers – Jalapeno peppers and Bell Peppers

Sunny Boys

Sunny Boys

Tomatoes – Baby Boomer cherry tomatoes, Big Mamma, Sunny Boy (yellow), Honey Delight (small yellow) and Fourth of July  (medium red) and cherry tomatoes – Let us know if you need some tomatoes for canning. We ask for canning amounts that you give a free will donation.

Onions – Walla Walla, Snow White, yellow Candy and Giant Red Hamburger (purple) – We pulled this crop this weekend and are drying the remaining onions.

Norland

Norland

Potatoes – Red Pontiac  – the link is to more potato basics and recipe ideas. Masquarde Potatoes –  A tasty potato that everyone in our house is excited to eat. Purple Majesty – I used these as French fries this weekend. I cut them into French fries and place in a bowl of ice water for about 20-30 minutes. Then pat dry and place in the deep fat fryer.

Spaghetti Squash – Choice of squash. Either Spaghetti or Carnival. Here is a recipe for Spaghetti squash from the Pioneer Woman and Taste of Home.

The Carnival squash has a thick exterior and has spotted and striped colors of white, orange, yellow and green, depending on its level of maturity. The presence of post-harvest green coloring indicates that the squash is still at its peak maturity. As the squashes ages, it will eventually only maintain orange and cream colors. It is semi-dry and firm in texture, fragrant and its flavoring, mild. The squash's true flavors only emerge once cooked. Then its flesh becomes richer, buttery, nutty and sweet.

The Carnival squash has a thick exterior and has spotted and striped colors of white, orange, yellow and green, depending on its level of maturity. The presence of post-harvest green coloring indicates that the squash is still at its peak maturity. As the squashes ages, it will eventually only maintain orange and cream colors. It is semi-dry and firm in texture, fragrant and its flavoring, mild. The squash’s true flavors only emerge once cooked. Then its flesh becomes richer, buttery, nutty and sweet.

Carnival Squash – Choice of squash – see above picture. This squash has a nutty mild flavor and reminds me of an acorn squash.

Sweet Corn – Thank you to FarGaze Farms for this partnership in growing the sweet corn. Enjoy! Here’s an interesting link about sweet corn research from America’s Heartland.

Melons – A variety to choose from. Let us know what you think! Unfortunately we had some interesting Mother Nature challenges here as well which prevented us from having more for each of you. We hope you enjoy this sample, and we hope that next year will provide better opportunities for all of us.

Some of the broom corn was 12 feet long. We cut it down to 8 feet so it was more manageable for you.

Some of the broom corn was 12 feet long. We cut it down to 8 feet so it was more manageable for you.

Fresh Arrangement –ornamental corn, corn bunches and pumpkins

A variety of pumpkins to choose from.

A variety of pumpkins to choose from. We tried some pink pumpkins this year and were pleasantly surprised with their color and weight of this pumpkin.

Garden Science

This ear of corn had a number of kernels sprout and start to grow new corn. Why? Well if the ears of corn didn't "drop" when fully mature moisture gets into the ear of corn and causes this. Drop, in this case, means that it is still attached to the stalk but instead of the plant holding the ear in the upright position, the ear of corn now faces the ground instead of the sun.

This ear of corn had a number of kernels sprout and start to grow new corn. Why? Well if the ears of corn didn’t “drop” when fully mature moisture gets into the ear of corn and causes this to occur. “Drop,” in this case, means that the ear of corn is still attached to the stalk but instead of the plant holding the ear in the upright position, the ear of corn now faces the ground instead of the sun.

 

If you look really closely, you will see small dots on these kernels of corn. The dots are where the silk or the female part of the plant attached to the baby kernel of corn. In other words you could think of it like a belly button.

If you look really closely, you will see small dots on these kernels of corn. The dots are where the silk or the female part of the plant attached to the baby kernel of corn. In other words you could think of it like a belly button. The connection of the female part of the corn, silk, to the baby kernel.

These kernels had a unique curve pattern going around the cob of the plant. Beautiful color as well!

These kernels had a unique curve pattern going around the cob of the plant. Beautiful color as well!

 

Recipe of the Week

Lefse is a family favorite and is part of my family heritage, a cultural food from Scandinavia. I remember making lefse throughout my life and love sharing this with our boys. I am thankful that I have a husband that also loves this food.

After all of our hard work, there were a few potatoes that were stabbed by the potato fork. I used those potatoes to mix up some lefse. On Sunday, afternoon we brought out the lefse grills. The boys couldn't wait!

After all of our hard work, there were a few potatoes that were stabbed by the potato fork. I used those potatoes to mix up some lefse. On Sunday, afternoon we brought out the lefse grills. The boys couldn’t wait! This is a family tradition on my side that we are excited to pass down to the next generation!

Lefse

Dash of salt

4 cups of cooked potatoes

1/4 cup butter

1/4 cup cream

1 Tablespoon sugar

Mash together the above ingredients. Place in refrigerator to cool for at least 4 hours to 24 hours. When cool add 3/4 cup flour to every 1 cup potatoes. As potatoes get colder use less flour. Mix together and form into logs. Cut each potato log into 4-5 pieces. Roll out like a pie crust to about 1/4 inch or thinner. Fry on grill heated for 425-500 degrees. Lefse will look similar to a quesadilla. Spread with butter and sugar and roll up. Enjoy!

Potato lefse begins with mashed potatoes mixed with butter, cream and sugar. We use our "misfit" potatoes. Potatoes that were odd shapes, really small or that we stabbed with the potato fork while digging.

Potato lefse begins with mashed potatoes mixed with butter, cream and sugar. We use our “misfit” potatoes. Potatoes that were odd shapes, really small or that we stabbed with the potato fork while digging.

After mixing together the cold potato mix and the flour, the mixture is shaped into logs and cut into about 5 pieces.

After mixing together the cold potato mix and the flour, the mixture is shaped into logs and cut into about 5 pieces.

The balls of potatoes are shapped into circles and rolled out until they are about 1/4 inch thick.

The balls of potatoes are flattened out, shaped into circles and rolled out until they are about 1/4 inch thick.

Using a lefse stick, they are then gently rolled out onto a lefse grill. We have two grills. One of our grills is my Grandma Rialson's.

Using a lefse stick, they are then gently lifted from the pastry cloth and rolled out onto a lefse grill. We have two grills. One of our grills is my Grandma’s.

Our lefse sticks also hold meaning. Some are from my Grandma Railson. Keith noticed Grandma's signature on his. Some Steve has made and another is from a family friend. The sticks are used to gently pat bubbles out of the lefse as it is cooked and then used to flip the lefse over to grill each side until light brown spots form. Once cooked on both sides the lefse is placed between a couple kitchen towels and wrapped up to prevent the edges from drying. When all the lefse is cooked, the stack of lefse is quite high!

Our lefse sticks also hold meaning. Some are from my Grandma. Keith noticed Grandma’s signature on his. Steve has also made a few and another is from a family friend. The sticks are used to gently pat bubbles out of the lefse as it is cooked and then used to flip the lefse over to grill each side until light brown spots form. Once cooked on both sides the lefse is placed between a couple of kitchen towels and wrapped up to prevent the edges from drying. When all the lefse is cooked, the stack of lefse is quite high!

Making lefse does take some skill. This is how proud Sam was after flipping his lefse on the grill. The biggest reward ... the awesome taste of fresh lefse with butter and sugar on it and rolled up. We love it!

Making lefse does take some skill. This is how proud Sam was after flipping his lefse on the grill. The biggest reward … the awesome taste of fresh lefse with butter and sugar on it and rolled up. We love it! We then package it up into Ziplock bags and freeze. Thaw out as needed and enjoy!

Nearing the End
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Nearing the End

We started the great potato dig this weekend. It is always fun to find the large treasurers hidden under the ground.

We started the great potato dig this weekend. It is always fun to find the large treasurers hidden under the ground.

The season is nearing the end, and Mother Nature reminded us of that today. The boys said that the only way they would warm up is if I put them in the clothes dryer! Now the thought of that made me chuckle! Yes indeed it went from the 70s yesterday to feeling like 40 degrees tonight. We received 4/10 of an inch of rain today. Thankful it wasn’t snow!

Look for fall decorative items next week. It will be a busy weekend of harvesting them, but it is always fun to see what is unveiled!

Boxes of Produce

Reminder – there will be two more weeks of the CSA boxes. This is longer than your contract stated due to the interesting growing season!

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. 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.

Salad Mix – A break this week due to the dry weather we had in early August, this crop did not grow when I planted it. But good news, the next round of lettuce and spinach did grow, and we should have some back in your boxes next week.

Beets – Taking a break from this vegetable to allow them to grow more. Don’t worry, we will empty the garden out before the last box.

Carrots – A few carrots this week. We hope that the remainder of the crop grows well before the end of the growing season.

Green Beans  – This is our last crop of beans – hope you have been freezing or canning them if you haven’t been able to use them.

Broccoli – I think I need to give this recipe a try from Pioneer Woman.

Cucumbers – This very likely may be your last cucumbers of the season.

Kohlrabi – Here are some ideas from Martha Stewart.

Peppers – Jalapeno peppers and Bell Peppers

Tomatoes – Baby Boomer cherry tomatoes, Big Mamma, Sunny Boy (yellow), Honey Delight (small yellow) and Fourth of July  (medium red) and cherry tomatoes – Let us know if you need some tomatoes for canning. We ask for canning amounts that you give a free will donation.

Onions – Walla Walla, Snow White, yellow Candy and Giant Red Hamburger (purple) – We pulled this crop this weekend and are drying the remaining onions.

Potatoes – Red Pontiac  – the link is to more potato basics and recipe ideas. Kennebec potatoes – great for baked potatoes. Masquarde Potatoes –  A tasty potato that everyone in our house is excited to eat.

Your choice of Butternut and Spaghetti Squash.

Your choice of Butternut and Spaghetti Squash.

Butternut Squash – Choice of squash – For those of you that chose this squash, it is one of my favorites. Here is a recipe from The Pioneer Woman.

Spaghetti Squash – Choice of squash – here are different ways to cook it: by boiling or by roasting. Here is a recipe from The Pioneer Woman.

Sweet Corn – The last crop of sweet corn is being harvested. Thank you to FarGaze Farms for this partnership in growing the sweet corn. Enjoy!

Enjoy your eggs from the chickens our boys are beyond excited to care for.

Enjoy your eggs from the chickens our boys are beyond excited to care for.  The boys enjoy sharing eggs with their grandparents. My parents both grew up collecting eggs on their home farms.

Eggs – Enjoy some eggs from the Harner Brothers’ chickens.

Fresh Arrangement – Zinnia, Rudbeckia or Sunflowers – Here are a few tips to try to keep your fresh-cut flowers fresh longer. Please provide me feedback if you transfer them to a vase or keep them on your counter in the container you bring them home in.

 

Garden Science

An update on the pumpkins. The Big Moon pumpkins appear to be slowing down in growth. The large one measured 41" and the smaller ones 35" from side to side. We plant to provide more manure and fertilizer to next year's big pumpkin patch.

An update on the pumpkins. The Big Moon pumpkins appear to be slowing down in growth. The large one measured 41″ and the smaller ones 35″ from side to side. We plan to incorporate more manure to fertilizer next year’s big pumpkin patch.

Recipe of the Week

Many of you wonder what we do with all of these tomatoes. Well, we do quite a bit of canning. We were fortunate to receive Steve’s Grandpa and Grandma’s canning supplies when they decided to hang up that past time. Steve grew up canning many vegetables with his family. I on the other hand loathed canning but enjoyed baking!! Now, canning has become quality time with the family and satisfaction of tasty vegetables throughout the year. We highly recommend that you use the University of Minnesota Extension Services’ directions for canning tomatoes. At the end of the season from our tomatoes, we will have about 70 quarts of tomato juice and about 50 pints of salsa. In addition, I will have some tomatoes in the freezer for chilli and soups this winter.

Tomato Sauce

We wash the tomatoes and cut out the core and any bad spots. Then cut them into quarters.

The first thing to do is sanitize your jars and rings. Next, wash the tomatoes and cut out the core and any bad spots. Then cut them into quarters. We use all varieties of tomatoes and feel that the variety enhances the flavor.

 

Next they go into the juicer and are pushed through separating out the skin and seeds from the juice.

Next they go into the juicer and are pushed through separating out the skin and seeds from the juice.

This machine came from Steve's grandparents. Whenever we take it out and brings a smile to our face, and we know that they are smiling down on this whole process.

This machine came from Steve’s grandparents. Whenever we take it out and brings a smile to our faces. We know that they are smiling down on this whole process and getting a chuckle out of the boys’ curiosity.

The juice is then brought to a slow boil in this awesome huge pot that we received for a wedding gift.

The juice is then brought to a slow boil in this awesome huge pot that we received for a wedding gift.

Using sanitized canning jars, we place 1 teaspoon of salt and 2 tablespoons of lemon juice and fill the jars up to the neck of the jar with the juice. Then we wipe the top of the jar off with a clean cloth. After boiling the lids for 3 minutes, we use a magnetic stick to take them out of the water and place on top of the jar.

Using sanitized canning jars, we place 1 teaspoon of salt and 2 tablespoons of lemon juice into each quart jar and fill the jars to right below the neck of the jar with the juice. Then we wipe the top of the jar off with a clean cloth. After boiling the lids for 3 minutes, we use a magnetic stick to take them out of the water and place on top of the jar.

Sanitize your canning jar rings. Then place on top of the lid and tighten.

Sanitize your canning jar rings. Then place on top of the lid and tighten.

Steve is in charge of the pressure cooker and finalizing the canning process. Please see the link above to the Extension Services directions to canning tomatoes. This is what we follow. Steve also makes a call to his Mom every year for a refresher course.

Steve is in charge of the pressure cooker and finalizing the canning process. On the left is the awesome pot I mentioned that we use to bring the tomato juice to a boil. On the right is the pressure cooker. Please see the link above to the Extension Services’ directions to canning tomatoes. This is what we follow. Steve also makes a call to his Mom every year for a refresher course and a good visit.

After the tomatoes come out of the canner, you begin to hear the lids "pop" or seal. It is music to our ears. We then use this tomato juice as our base for spaghetti sauce and pizza sauce. My dad enjoys drinking the tomato juice as well.

After the jars of tomato juice come out of the canner, they are placed on kitchen towels leaving about an inch or so of cooling space around them. You should begin to hear the lids “pop” or seal. It is music to our ears. After a day, I label the top of the lid with the date, and what is in the jar. We then use this tomato juice throughout the year as our base for spaghetti sauce and pizza sauce. For the sauces, we combine the juice, tomato paste, onions, garlic and herbs to taste. You may also enjoy it just as tomato juice – it is one of my Dad’s garden favorites.

Lessons Learned Passed and Present
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Lessons Learned Passed and Present

Have you met the new additions to our place? The boys would love to show you Speedy and Warrior.

Have you met the new additions to our place? The boys would love to show you Speedy and Warrior.

Lessons learned and applied today are from both our past and our present. This past weekend as we helped my dad with his restored Allis Chalmers it was easy to reflect on what I learned from both my grandparents who were farmers, what I learned from my dad who is a farmer and what we are trying to teach our children. Our children are applying what they are learning by sharing their knowledge about agriculture with their friends and teachers, and this past week Keith was sharing his knowledge at the Minnesota Farm Bureau booth at the Minnesota State Fair.

This weekend was my hometown celebration. My dad has restored 10 Allis Chalmers tractors. Every year, we help him bring the tractors in for display. I had the privilege of driving my Grandpa's WD45 that dad restored. It was a relaxing view into town.

This weekend was my hometown celebration. My dad has restored 10 Allis Chalmers tractors. Every year, we help him bring the tractors in for display. I had the privilege of driving my Grandpa’s WD45 that dad restored. It was a relaxing view into town.

If you have a question about agriculture, please feel free to ask us. If we don’t know, we can connect you with a farmer or a professional in agriculture that would be able to answer your questions.

“Nothing in life is to be feared, it is only to be understood. Now is the time to understand more, so that we may fear less.”  ― Marie Curie

The past few weeks have also been a busy time preparing for the state fair. Keith shared his farm story while working at the Farm Bureau building. Thanks to all who stopped by.

The past few weeks have also been a busy time preparing for the state fair. Keith shared his farm story while working at the Farm Bureau building. Thanks to all who stopped by.

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. Sometimes crops will be in the share even though they’re not on the list.

Preparing your boxes of produce.

Preparing your 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.

Salad Mix – A mixture of Black Seeded Simpson and Red Oak Leaf. The lettuce I planted a few weeks ago is growing. I am hoping to harvest this next week.

Beets – The whole plant is edible.

Green Beans  – This is a new crop of beans.

Broccoli – Great to enjoy in your salads or cooked with some cheese sprinkled over it.

Carrots – Finally some growing conditions to produce some carrots!

Cucumbers

Cucumbers are in the gourd family Cucurbitacae. There are three main varieties of cucumbers: slicing, pickling and burpless.

Cucumbers – Nearing the end of this season

Peppers – Jalapeno peppers and Bell Peppers

Tomatoes – Baby Boomer cherry tomatoes, Big mamma, Sunny Boy (yellow), Honey Delight (small yellow) and Fourth of July  (medium red) – Let us know if you need some tomatoes for canning. We ask that for canning amounts that you give a free will donation. Here are some salsa ideas from Taste of Home.

Onions – Walla Walla, Snow White, yellow Candy and Giant Red Hamburger (purple)

Midnight Moon Potatoes

Midnight Moon Potatoes – potatoes grow under the ground. It is not a root, but rather it is called a tuber.

Potatoes – Red Pontiac  – the link is to more potato basics and recipe ideas. Midnight Moon – a fun new variety this year, purple on the outside and white on the inside. Are you wondering more about the nutrition of these colored varieties? Check this handbook out.

Butternut Squash – Choice of squash tonight. For those of you that chose this squash, it is one of my favorites. Here are a few recipes from Martha Stewart.

Spaghetti Squash – Enjoy this as spaghetti. Here are different ways to cook it: by boiling or by roasting.

Sweet Corn – The next crop should be ready next week.

Flowers for you this week.

Flowers for you this week.

Fresh Arrangement – Zinnia, Rudbeckia or Sunflowers – Here are a few tips to try to keep your fresh-cut flowers fresh longer. I have tried the bleach trick, and it has worked for me.

Garden Science

Did you know that we gather the rain water from our shop roof into this water tank to irrigate the mulched areas in our garden. We use gravity to flow the water into the irrigation lines. The rains filled the tank up!

Did you know that we gather the rain water from our shop roof into this water tank to irrigate the mulched areas in our garden. We use gravity to flow the water into the irrigation lines. The rains filled the tank up!

 

Recipe of the Week

Pumpkin Bread is a favorite. I use butternut squash that I have cooked and frozen as my "pumpkin" in this recipe. It works great!

Pumpkin Bread is a favorite. I use butternut squash that I have cooked and frozen as my “pumpkin” in this recipe. It works great!

Pumpkin Bread

1 2/3 cup flour

1 1/2 cup sugar

1/3 cup butter, softened

1 teaspoon soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

Pinch of salt

1/3 cup cold water

2 eggs

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

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

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

 

Combine: 1 2/3 cup flour; 1 1/2 cup sugar; 1/3 cup butter softened; 1 teaspoon soda; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon cloves; and a pinch of salt.

Combine: 1 2/3 cup flour; 1 1/2 cup sugar;
1/3 cup butter softened; 1 teaspoon soda; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg;
1/4 teaspoon cloves;
and a pinch of salt.

Next add and mix into dry ingredients: 1/3 cup cold water; 2 eggs; 1 cup canned pumpkin (I use 1 cup cooked squash). Place into loaf pan or into cupcakes tin.

Next add and mix into dry ingredients: 1/3 cup cold water;
2 eggs; 1 cup canned pumpkin (I use 1 cup cooked squash). Place into loaf pan or into muffin tin.

Place batter in muffin liners that have been sprayed with cooking spray. Bake muffins for about 12 - 15 minutes at 350 degrees.

Place batter in muffin liners that have been sprayed with cooking spray. Bake muffins for about 12 – 15 minutes at 350 degrees. Enjoy!