food

Blessings
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Blessings

 

The crops are loving this rain, heat and humidity. They are growing like crazy. Good news for our shareholders. The peas are blooming and from these flower blossoms will grow our sugar snap peas!

The crops are loving this rain, heat and humidity. They are growing like crazy. Good news for our shareholders. The peas are blooming and from these flower blossoms will grow our sugar snap peas!

Blessings come in many ways.  This past week, we have had nearly 3 inches of rain with heat and humidity that encourages plant growth. The storms that came through blew down a few large branches,  but thankfully didn’t damage the crops.

We were also blessed this weekend to go through the Living with the Land ride at Walt Disney World’s Epcot (sorry for my blurry photos…this was a boat ride with camera operator in tired mom mode). It was an interesting display on innovations in agriculture growing food using resources wisely while integrating new technologies to produce food sustainably to feed the growing world population. The farmers I know seek first to understand these technologies while striving for continuous improvement to pass family farms on to future generations.

For me, it was fun to see our kids interested in all that was shared on this ride. They were figuring out how we to could use what was learned to apply to Harner Brothers CSA.

Walt Disney World Epcot exhibit Living with the Land – lettuce shown.
Walt Disney World Epcot exhibit Living with the Land – chives shown.
Walt Disney World Epcot exhibit Living with the Land – zucchini shown.

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.

The potato bugs evidently appreciated the rain,  humidity and heat. Their activity level increased dramatically. This week, we did need to spray an insecticide targeted to kill the potato bugs. Please know that we use this to protect the crop to grow the food.

We feel safe using the insecticide knowing the stringent testing and approval process insecticides go through in order to be approved to be used according to U.S. Government regulations. For example a wasp spray is an insecticide. We also have to be certified and go through testing and have a pesticide applicator license in order to apply the insecticide according to government regulations.

Our family will be out searching for the adult bugs that may have survived because of their hard outer shell which protects the adults like a coat of armor protecting than them from insecticides. We will pick them off the plants to protect the plant from completely being eaten by these insects that can devastate a crop.

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 from Chute's Farm - delicious!

Asparagus from Chute’s Farm Fresh Gardens – delicious!

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. We are nearing the end of this crop. Enjoy! Learn the history of asparagus on America’s Heartland.

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.

Prizeleaf Lettuce

Prizeleaf Lettuce

Prizeleaf and Red Oak Leaf Lettuce – I love these beautiful lettuces – Prizeleaf is green with reddish tips and Red Oak Leaf is a red lettuce leaf. They add such a wonderful color to salads and sandwiches.

Spinach

Spinach

Spinach – remember to wash before eating.

Beet – The beets are Dark Detroit Red Beets.

Beet Leaves – The beet  eaves are Bull’s Blood Beets which are young plants that we are thinning out of the rows – eat the whole plant in a salad – delicious. It will add color and nutrition to your salads.  Note: In the bag with the spinach.

Radishes – French Breakfast radishes this week – a taste for your salads.

Herb – cilantro – While we realize some of you have cilantro in your herb pots, we recognize some of you don’t and some of you simply love cilantro.

Fresh cut arrangement – Spirea flowers and hosta leaves

Recipe of the Week

Omelet

2 eggs

2 tbsp. milk

1/8 tsp. salt

Dash pepper

1 tsp. butter

Fillings: meat, cheese, garden veggies

Beat eggs, milk, salt and pepper in small bowl until blended.

Melt butter in 6 to 8-inch nonstick omelet pan or skillet over medium heat until hot. TILT pan to coat bottom. Pour in egg mixture. Mixture should set immediately at edges.

Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.

When top surface of eggs is thickened and no visible liquid egg remains, place filling on one side of the omelet. Cover the omelet for about 30 seconds until cheese is melted then fold omelet in half with turner as you flip it onto your plate. Garnish with parsley and cheese. Enjoy!

 

Digging in to Share Science in Agriculture
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Digging in to Share Science in Agriculture

 

Weeding is continuous. Not one of our favorite jobs, but it is a necessary one.

Weeding is continuous. Not one of our favorite jobs, but it is a necessary one. Weeds inhibit the crops to reach their full growing and production potential.

As the boys wrap-up their school year, we also wrapped up some of the agriculture in the classroom projects in their classrooms. They suggested that we share our Kindergarten potato experiment results. The experiments were pretty interesting. Agriculture in the classroom activities provide a great opportunity to share science in the classroom.

Don’t let the learning stop just because summer is here. Check out the Minnesota Agriculture in the Classroom , My American Farm and the American Farm Bureau Foundation for Agriculture websites for resources.

We did an experiment in Sam's kindergarten growing potatoes inside during the colder months in Minnesota to find out where the plant put it's energy and why. This plant put it's energy into growing more leaves above ground and less energy producing potatoes below ground. The plant was 8 foot 3 inches tall and produced 78 pebble sized potatoes.

We did an experiment in Sam’s kindergarten growing potatoes inside during the colder months in Minnesota to find out where the plant put it’s energy and why. This plant put it’s energy into growing more leaves above ground and less energy producing potatoes below ground. The plant was 8 foot 3 inches tall and produced 78 pebble sized potatoes.

Sam next to the potatoes in our garden that have been hilled twice this season. These potatoes will be about 2 feet high by end of season and will produce potatoes the size you find in the grocery store. Potato plants outside during the growing season in Minnesota put their energy into making potatoes below ground versus trying or reach for as much sunlight and warmth as possible like we saw in the kindergarten experiment.

Sam is next to the potatoes in our garden that have been hilled twice this season. These potatoes will be about 2 feet high by end of season and will produce potatoes the size you find in the grocery store. Potato plants outside during the growing season in Minnesota put their energy into making potatoes below ground versus trying to reach for as much sunlight and warmth as possible like we saw in the kindergarten experiment.

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. Check out Taste of Home rhubarb recipe ideas.

Asparagus from Chute's Farm - delicious!

Asparagus from Chute’s Farm Fresh Gardens – delicious!

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. They snap the asparagus vs. cutting so that you are getting all edible stalk and should have very minimal amount that you do not eat.  Enjoy! Learn the history of asparagus on America’s Heartland.

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.

Prizeleaf Lettuce

Prizeleaf Lettuce

Prizeleaf and Red Oak Leaf Lettuce – I love these beautiful lettuces – Prizeleaf is green with reddish tips and Red Oak Leaf is a red lettuce leaf. They add such a wonderful color to salads and sandwiches.

 

Spinach

Spinach

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

Beet/Beet Leaves – These are young plants that we are thinning out of the rows – eat the whole plant in a salad – delicious. It will add color and nutrition to your salads. Learn more here.

Radishes – French Breakfast radishes this week – a taste for your salads. There should be more next week, but with the projected heat for the weekend, I knew these would grow and split if not harvested for today’s boxes.

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

Fresh cut arrangement – peonies and hosta leaves

Recipe of the Week

Strawberry Spinach Salad

Strawberry Spinach Salad – Super easy and delicious!

Strawberry Dressing

3 Tablespoons apple juice

2 Tablespoons strawberry spreadable fruit

2 Tablespoons balsamic vinegar

Salad

1 lb boneless skinless chicken breasts

8 cups bite-size pieces spinach

1 cup strawberries, stems removed and strawberries cut in half

1/4 cup crumbled Gorgonzola cheese (1 oz)

1/4 cup chopped walnuts

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

Source: Taste of Home

The Season Begins
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The Season Begins

I was reminded this morning why we do what we do. The boys were both up early as the sun was rising with smiles on their faces, eager to help and knowing what to do. We hope that the values learned with the CSA of teamwork, hard work, seeing ones hard work come to fruition and working together to get a job done will be characteristics that will last a lifetime.

Welcome

Welcome to all of our shareholders. We appreciate the opportunity to work with you and for you throughout 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.

A lot has been done in the garden this past week including weeding, pest control and planting another crop of sugar snap peas, green beans, beets, carrots, radishes, lettuces and spinach. Sometimes a little stress relief is needed after all of this activity.

A lot has been done in the garden this past week including weeding, pest control and planting another crop of sugar snap peas, green beans, beets, carrots, radishes, lettuces and spinach. Sometimes a little stress relief is needed after all of this activity.

Steve was busy hilling the potatoes this weekend. 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.

Steve hilled the potatoes this weekend. 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.

Garden Science

Did you know that cucumber plants when they emerge from the ground smell just like fresh cut cumbers!

Did you know that cucumber plants when they emerge from the ground smell just like fresh cut cucumbers!

Pick-up and Delivery

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

It is your responsibility to know that the pick-up or drop-off time will occur at the agreed upon time, and it is your responsibility as a shareholder to know this and be responsible for the produce at that time. If you are unable to utilize your share that week, it is still your responsibility: find someone else to pick it up or donate it to the food shelf.

Each box is labeled for each family. The same boxes will be used for your family throughout the season. Boxes and containers should be returned the following week. Bags will only be used once.

Boxes of Produce

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

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. They snap the asparagus vs. cutting so that you are getting all edible stalk and should have very minimal amount that you do not eat.  Enjoy! See how asparagus is harvested in California.

Black Seeded Simpson Lettuce - love eating this in salads and on sandwiches.

Black Seeded Simpson Lettuce – love eating this in salads and on sandwiches.

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.

Prizeleaf and Red Oak Leaf Lettuce – I love these beautiful lettuces – Prizeleaf is green with reddish tips and Red Oak Leaf is a red lettuce leaf. They add such a wonderful color to salads and sandwiches.

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 -good in your salad greens. Beets will be forthcoming later in June.

Beet leaves – good in your salad greens. Beets will be forthcoming later in June.

Beet/Beet Leaves – These are young plants that we are thinning out of the rows – eat the whole plant in a salad – delicious. It will add color and nutrition to your salads. Learn more here.

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

Herbs, Peonies and Iris

Herbs, Peonies and Iris

Herbs pots – includes three of one of the following: thyme, rosemary, sweet basil, parsley, cilantro, arugula or sage.

Fresh cut arrangement – peonies and iris’

 

Recipe of the Week

Rhubarb Jam

Mix together and set aside until a juice forms

6 cups rhubarb sliced into 1/4 to 1/2 inch pieces

3 cups sugar

Next:

Add one can of pie filling (cherry, raspberry, blueberry, strawberry)

Cook these ingredients for 20 minutes. Remove from heat and add 1 package of 3 oz jello (use Jello that is of the same flavor as the pie filling). Mix well. Pour into containers. Refrigerate or freeze.

Rhubarb jam - I make strawberry rhubarb, blueberry rhubarb, cherry rhubarb and raspberry rhubarb. Enjoy, it is a delicious treat!

Rhubarb jam – I make strawberry rhubarb, blueberry rhubarb, cherry rhubarb and raspberry rhubarb. Enjoy, it is a delicious treat!

Signs of Spring
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Signs of Spring

We have been busy planting, weeding, mulching and staking. Great news – there is a lot is growing, and we were blessed with rain last night. We anticipate that you should start enjoying garden produce very soon.

It is so fun to watch the crops that you plant sprout and grow. This is a young spinach plant. Do you know how long it takes for spinach to germinate? 7-14 days depending on growing conditions.

It is so fun to watch the crops that you plant sprout and grow. This is a young spinach plant. Do you know how long it takes for spinach to germinate? 7-14 days depending on growing conditions.

 

Mulch and irrigation line was laid at the beginning of May for our tomatoes to provide regular moisture to the plants to provide more event growth opportunity for the tomatoes.

Mulch and irrigation line was laid at the beginning of May for our tomatoes to provide regular moisture to the plants to provide more even growth opportunity for the tomatoes. Note: We usually work with our shoes on for safety purposes. This job gets so much dirt in your shoes it’s difficult to work with them on.

Learning to fence is part of living at our place. We will use trellis fro our sugar snap peas and cucumbers.

Learning to fence is part of living at our place. We will use trellis’ for our sugar snap peas and cucumbers.

Planting of pumpkins and squash also occurred earlier in May and they are poking out of the ground.

Planting of pumpkins and squash also occurred earlier in May, and they are peeking out of the ground.

We utilize fence repurposed from my parents farm to use for our trellis for our peas. We are ready for these little plants to take off climbing.

We utilize fence repurposed from my parents farm to use for our trellis for our peas. We are ready for these little plants to take off climbing.

Garden Science

We did have frost in mid-May. Notice the black parts on the leaves of the potatoes which were caused by the cold weather.

We did have frost in mid-May. Notice the black parts on the leaves of the potatoes which were caused by the cold weather. Good news is that it didn’t damage the plant significantly, and it is growing out of the stress of the cold weather.

Agriculture in the Classroom

We were privileged to be part of the American Farm Bureau Foundation for Agriculture's Book of the Year project and were featured in their Ag Mag - great for students in 3rd -5th grade available in both English and Spanish. The Book of the Year is First Peas to the Table which tells a story of President Thomas Jefferson and his farm.

We were privileged to be part of the American Farm Bureau Foundation for Agriculture’s Book of the Year project and were featured in their Ag Mag – great for students in 3rd -5th grade. The Book of the Year is First Peas to the Table which tells a story of President Thomas Jefferson and his farm.

We had a fun day with Miss America 2016 Betty Cantrell. She is a farm girl from Georgia. As part of my job with the Minnesota Farm Bureau, we were able to share Minnesota agriculture with her through a farm visit at FarGaze Farms and Wolf Creek Dairy. She also stopped by to see the national contest that she partnered with the American Farm Bureau Foundation for Agriculture on called First Peas to the Table Contest. The students have learned so much through this opportunity.

We had a fun day with Miss America 2016 Betty Cantrell. She is a farm girl from Georgia. As part of my job with the Minnesota Farm Bureau, we were able to share Minnesota agriculture with her starting at Little Oscars and farm visits at FarGaze Farms and Wolf Creek Dairy. She also stopped by to see the national contest in action that she partnered with the American Farm Bureau Foundation for Agriculture on called First Peas to the Table Contest. The students have learned so much through this opportunity. Thank you to Betty for being such a great spokesperson for agriculture!

 

Spring has Sprung
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Spring has Sprung

Spring always brings smiles, from seeing the first Robins appear to the first flowers blooming to the smell of soil and the smell of spring rains. Spring is simply exciting. This week we were in the field and were able to accomplish quite a bit because of the cooperative weather. The soil temps are warming up. The rain, while welcome, is just enough to settle the dust.

Thank you to our neighbor, the Quinnels, for loaning us the tractor and tiller to try out. It sure was efficient and welcome pieces of equipment.

Thank you to our neighbor, Keith Quinnell, for loaning us the tractor and tiller to try out. It sure was efficient and welcome pieces of equipment.

We drug out the ends to even out the soil for a nice seed bed and seeded some of our grass field roads and pasture that needed to be replanted.

We drug out the ends to even out the soil for a nice seed bed and seeded some of our grass field roads and pasture that needed to be replanted.

We decided last year that the raised bed garden will be our carrot sampling garden for our shareholders.

We decided last year that the raised bed garden will be our carrot sampling garden for our shareholders.

We planted many crops this weekend: lettuces, spinach, kale, sugar snap peas, carrots, radishes, beets, onions, potatoes, kohlrabi, cabbages, broccoli and cauliflower.

We planted many crops this weekend: lettuces, spinach, kale, sugar snap peas, carrots, radishes, beets, onions, potatoes, kohlrabi, cabbages, broccoli and cauliflower.

Math Corner

We planted five varieties of potatoes: Yukon Gold, Kennebec, Dark Red Norland, Masquerade and Blue potatoes. We planted 20 rows with 60 per row, how many potato plants were planted? Yes, we planted 1,200 potato plants.

We planted five varieties of potatoes: Yukon Gold, Kennebec, Dark Red Norland, Masquerade and Blue potatoes. We planted 20 rows with 60 per row, how many potato plants were planted? Yes, we planted 1,200 potato plants.

Garden Science

We also were rock picking this week. We had a great question - do you have to rock pick every year? The answer is yes. Our Minnesota weather with the freezing and thawing seem to push up rocks out of the ground on a regular basis. Not all the rocks are the same. There are many different types of rocks found in Minnesota. So while picking rock can get monotonous, the types of rocks do help to make the job more like a treasure hunt.

We also were rock picking this week. We had a great question – do you have to rock pick every year? The answer is yes. Our Minnesota weather with the freezing and thawing seem to push up rocks out of the ground on a regular basis. Not all the rocks are the same. There are many different types of rocks found in Minnesota. So while picking rock can get monotonous, the types of rocks do help to make the job more like a treasure hunt.

 

 

 

 

 

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This week, we finished the last of the harvest before the freeze warning. We then donated 17 chickens, 60 pounds of cabbage and a huge basket of Habenero peppers to the food shelf.

This past week, we finished the last of the harvest before the freeze warning. We then donated 17 chickens, 60 pounds of cabbage and a huge basket of Habenero peppers to the food shelf.

While the CSA deliveries may have ended our preparation for the colder weather hasn’t. The last of the crops have been harvested and what remained was brought into the food shelf. It was fitting that the night before the Bible story the boys selected was The Good Samaritan. While we talk about the importance of helping others, I don’t know if they fully comprehend the importance of what they are sharing. We are grateful that we have the opportunity to give back.

This past week, as I watched our neighbors and our family harvesting, I was reminded of how many people don't realize that they too farm to feed the hungry and was reminded of a conversation with my Dad where he said that he has farmed for over 50 years to make sure people weren't die from hunger. Yet with a growing world population this is a constant topic amongst all of us in agriculture - how to feed a growing world population sustainably.

As I watch our neighbors and our family harvesting, I am reminded of how many people don’t realize that the farmers I know also farm to feed the hungry to prevent an estimated 25,000 from dying from hunger every day. I was reminded of a conversation with my Dad when we discussed this where he said, with great sadness in his voice, that he has farmed for over 50 years to make sure people weren’t dying from hunger. Yet with a growing world population this is a constant topic discussed in agriculture – how to feed a growing world population sustainably.

Our community outreach and sharing our story doesn't end when the growing season is done. We had a great opportunity to share our story with students of the Minnesota State School of the Deaf. We brought in herbs and vegetables that we grow to use in pizza sauce.

Harner Brothers CSA community outreach and sharing our story doesn’t end when the growing season is done. We had a great opportunity to share our story with students of the Minnesota State School of the Deaf. We brought in herbs and vegetables that we grow to use in pizza sauce. We were also able to share some carrots and tomatoes with the students.

Garden Science

The popcorn has been harvested and is drying down.

While the popcorn has been harvested, we are waiting for it to dry down so that is will actually pop.

People have been fascinated by popcorn for centuries. Some Native Americans believed that a spirit lived inside each kernel of popcorn. When heated, the spirit grew angry and would eventually burst out of its home and into the air as a disgruntled puff of steam. A less charming but more scientific explanation exists for why popcorn pops.

Popcorn is scientifically known as Zea mays everta. It’s a type of maize, or corn, and is a member of the grass family.  Popcorn is a whole grain and is made up of three components: the germ, endosperm, and pericarp (or hull). Of the 4 most common types of corn—sweet, dent (also known as field), flint (also known as Indian corn) and popcorn—only popcorn pops!  Popcorn differs from other types of corn in that its hull has just the right thickness to allow it to burst open.

Each kernel of popcorn contains a small drop of water stored inside a circle of soft starch. Popcorn needs between 13.5-14% moisture to pop. The soft starch is surrounded by the kernel’s hard outer surface.

As the kernel heats up, the water begins to expand. Around 212 degrees the water turns into steam and changes the starch inside each kernel into a superhot gelatinous goop. The kernel continues to heat to about 347 degrees. The pressure inside the grain will reach 135 pounds per square inch before finally bursting the hull open.

As it explodes, steam inside the kernel is released. The soft starch inside the popcorn becomes inflated and spills out, cooling immediately and forming into the odd shape we know and love. A kernel will swell 40-50 times its original size!

Source: The Popcorn Board

Recipe of the Week

Thanks to one of our shareholders for sharing her freezer coleslaw recipe. Hope this helps some of you that may still have that cabbage hanging around in the refrigerator.

Freezer Cole Slaw

From: Fern Vesledahl

1 quart chopped cabbage

1/2 cup chopped green pepper

1/2 cup chopped red pepper (optional)

Combine above 3 ingredients. Add 2 cups water, 2 Tablespoons salt. Refrigerate at least 2 hours or overnight. Drain, rinse and add 3 cups celery and syrup.

Syrup – makes 1 1/2 cups

1 cup sugar

1/2 cup vinegar

1/2 cup water

1 Tablespoon mustard seed

Combine ingredients for syrup, boil and cool. (This syrup keeps indefinitely in the refrigerator.)

Note: Add green pepper and celery according to what is on hand. A small can of chopped pimento maybe used if no fresh is on hand.

Make a double recipe it keeps a long time and stays crisp and freezes well. Thaw before using. Freeze in large mouth pint jars.

 
Tractor Time
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Tractor Time

What did we find amongst all of our tillage and rock picking? Just a huge rock that we needed a skid loader to lift. Thank you Peterson family for the needed

What did we find amongst all of our tillage and rock picking? Just a huge rock that we needed a skid loader to lift. Thank you Peterson family for the needed “lift.”

What a busy weekend of harvesting and preparing for the end of the season. With last night’s frost and freeze warnings across the state, our efforts were right on schedule and truly a relief for us to have the crop harvested.

Funny story…as I was preparing this blog, I asked the boys, “what should the title be to this chapter in the CSA blog? They asked me what I was writing about, and what pictures I had used. They said the title should be “Tractor Time” because we used so many tractors and implements this week to get the job done. Read below to see what they meant.

We are thankful for good neighbors. Loren Fossum for tilling the CSA using his dad's Ford tractor. Read more about their family history. Truly amazing agriculture history in our area - it's like an onion we keep peeling back interesting history all the time!

We are thankful for good neighbors…Loren Fossum for tilling the CSA using his dad’s Ford tractor. Read more about their family history. Truly amazing agriculture history in our area – it’s like an onion we keep peeling back interesting history all the time!

Rye and Rapeseed were used for our cover crop.

Rye and rapeseed were used for our cover crop. We planted the cover crops with the hope that they will provide “green” manure to the soil and improve the amount of nutrients that will be available to the crops next year.

Thank you to FarGaze Farms/Peterson Family for the gator and seed spreader. It made it much quicker and uniform to spread the cover crop seed. Thanks to Jeff Beckman for your help with the cover crop!

Thank you to FarGaze Farms/Peterson Family for the gator and seed spreader. It made it much quicker and uniform to spread the cover crop seed. Thanks to Jeff Beckman for your help with the cover crop decisions!

After seeding the cover crop, we used a drag to cover the seed.

After seeding the cover crop, we used a drag to cover the seed.

One last crop to get to you…the red, white and blue popcorn. We tried popping some, and the moisture content is to high in the kernels so the kernels will not pop. So we are drying the corn down, and once the moisture content is low enough, we will shell the kernels from the cob and package it up for you. Look for it later this fall/early winter.

As the season comes to a close, we want to thank you for allowing our family to grow food for your family and sharing the joys of the garden produce. Just a reminder to send us your year-end survey because we truly appreciate the feed back. We have enjoyed working with all of you, and hope all of you have a fantastic fall!

Garden Science

We collected seed from a variety of our flowers to save and use next year to help generate beneficial insects in the garden next year. Pictured here is dried up Marigold seeds. Open up the bunches, and they are full of seeds.

We collected seed from a variety of our flowers to save and use next year to help generate beneficial insects in the garden. Pictured here is dried up Marigold seeds. Open up the bunches, and they are full of seeds.

Garden Math

Last week, many of you guessed how many popcorn seeds were in the jar. The boys counted and the answer is 457. The closest guess went to Kenny Vesledahl! Congrats...they went home with another pick from the pumpkins tonight!

Last week, many of you guessed how many popcorn seeds were in the jar. The boys counted and the answer is 457. The closest guess went to Kenny Vesledahl! Congrats…they went home with another pick from the pumpkins tonight!

So these were a few kohlrabi that got out of control and when we found them were to large. So the boys wanted to see how big they would get. They were measured tonight with the largest at 16 inches. It was interested to see a few of them getting "baby" kohlrabi growing on them as well.

So these were a few kohlrabi that got out of control and when we found them were to large. So the boys wanted to see how big they would get. They were measured tonight with the largest at 16 inches. It was interested to see a few of them getting “baby” kohlrabi growing on them as well.

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 – Enjoy this mix on some BLTs or salads.

Carrots – Enjoy – they are plentiful. May be enough for some carrot soup.

Green Beans – A new crop of green beans.

Green Cabbage – Soak the cabbage in salt water so hopefully you should not have any insects in these heads.

Yellow Onions

Habeneros anyone?

Habeneros anyone?

Peppers – Habanero peppers.

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. The tomato crop is quickly slowing down.

Potatoes – All of the varieties are in your boxes today: Yukon Golds, Blue, Masquerade, Red Viking, Kennebec, Midnight Moons and blues in your box this week.

Choice of Butternut or Carnival Squash – Carnival squash is a hybrid of the sweet dumpling squash and the acorn squash. The color variance in the rind of the Carnival squash is the result of seasonal temperature variations. Warmer temperatures produce Carnival squash with slightly more pronounced green stripes. The squash’s flavor is nutty and sweet. Try this yummy bread using your cooked squash vs pumpkin.

Harvesting the broom corn.

Harvesting the broom corn.

How long was that broom corn? The length of these three.

How long was that broom corn? The length of these three.

Corn Stalk Bundle – .Decorating for the fall. Choice of a bundle of blue corn stalks or broom corn.

The last of the Zinnias and Strawflowers were picked before the ground was worked. I think we are wrapping everything up at the right time with frost and freeze warnings out this week.

The last of the Zinnias and Strawflowers were picked before the ground was worked. I think we are wrapping everything up at the right time with frost and freeze warnings out this week.

Recipe of the Week

Potato Bread

This is one of my favorite bread recipes and was discovered after a summer of trying different recipes to bring to the fair for one of my 4-H projects which eventually earned a purple ribbon several year ago:)

I discovered that I could freeze the mashed potatoes in 1 cup quantities for a double batch. I also freeze the bread prior to baking as buns or cinnamon rolls. After forming the bread into buns or cinnamon rolls, I let them rise the second time and then I freeze them. When I want to bake them, I simply place the frozen rolls in the oven, turn the oven on to preheat, and once the oven is preheated allow them to cook for the alloted time. Steve and the boys have commented several times that he is so glad I figured this out.

Potato Bread

1 package of active dry yeast

1/4 cup of war water

***

1/2 cup mashed potatoes

1/4 cup shortening

1/4 cup sugar

1 1/2 teaspoons salt

1 cup milk, scalded (link to how to scald milk)

1 egg

4 – 4 1/2 cup all-purpose flour

Soften yeast in warm water (to speed up the yeast add about 1/2 teaspoon of sugar and stir in). Allow the yeast to begin to rise (fun science experiment with the kids). In a separate bowl combine hot potatoes, shortening, sugar, salt, and scalded milk. Cool to luke warm.

Add softened yeast and egg. Stir. Stir in 2 cups of flour. Stir in remaining flour or enough to make a soft dough. Knead on lightly floured surface until smooth and elastic (about 6 minutes). Here are two links one to show you how to knead by hand and the other with your stand mixer and dough hook.

Place in lightly greased bowl, turning once to grease both sides of your bread. Cover with Saran Wrap that has been sprayed with cooking spray. Let rise until double. About 1 hour. Punch the bread down. Shape in ball, Cover and let rest for 10 minutes. Shape into rolls, place on greased baking sheet. Let rise until double (about 1 hour). Bake at 350 degrees for 10-12 minutes. Makes 2 dozen.

In a bowl combine hot potatoes, shortening, sugar, salt, and scalded milk. Cool to luke warm.

Add softened yeast and egg. Stir.

Stir. Stir in 2 cups of flour. Stir in remaining flour or enough to make a soft dough.

Knead on lightly floured surface until smooth and elastic (about 6 minutes).

Knead until you have a nice ball of dough.

Place in lightly greased bowl, turning once to grease both sides of your bread. Cover with Saran Wrap that has been sprayed with cooking spray. Let rise until double. About 1 hour. After an hour of rising, punch the rising bread down. Shape in ball. Cover and let rest for 10 minutes.

Shape into rolls, place on greased baking sheet. Let rise until double (about 1 hour).

This is what they look like when they are rising.

Divide dough in half and roll out to about 1/4 inch thickness. Sprinkle with cinnamon and sugar. Roll up. Cut into 12 pieces and place cut side down in greased pan. Bake at 350 degrees for about 12-15 minutes. Homemade cinnamon rolls! The boys have always helped me cut the dough. It is a great way to teach fractions.

Cinnamon Roll Frosting

3 cups powdered sugar

1/3 cup butter softened

1 1/2 teaspoons vanilla

2 Tablespoons milk

Mix powdered sugar and butter. Stir in vanilla and milk. Beat until smooth and of spreading consistency.

Dance like no one’s watching
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Dance like no one’s watching

Pumpkins etched with Care for your Families. Thank you for being a member of our CSA!

Pumpkins etched with Care for your Families. Thank you for being a member of our CSA!

The other night when we were working, I had the Happy station playing on Pandora. The songs were those that made you want to sing and dance. So the boys and I were singing and dancing like no one was watching. Their smiles and laughter were contagious, and the stress and our exhaustion from our days seemed to be pushed away.

It reminded of me of picking rock when I was growing up. Those were some long days in the field. Rock picking can be long, hot, boring work, but when we blared the radio on the tractor, the singing and the dancing ensued and laughter followed.

As we push for our fall cleanup to be completed, it’s these moments that I want to freeze in time. Time to be crazy, time to accomplish, time to learn and explore and time to have fun, all as a family.

Remember in the end, your kids simply want to laugh and play with you and dance like no one is watching.

Garden clean-up has begun. The boys used a shredder to break down the plants so that we can incorporate them into the soil.

Garden clean-up has begun. The boys used a shredder to break down the plants so that we can incorporate them into the soil.

Garden Science

So are you wondering how the names are created on your pumpkins? It begins at the end of July/beginning of August.

The boys carefully select pumpkins that they think go with the amount of letters in your last name and a pumpkin that will grow to be a nice size for your front porch.

The boys carefully select pumpkins that they think go with the amount of letters in your last name, and a pumpkin that will grow to be a nice size for your front porch.

Then using their great-great grandpa's wood working tools that were hand carved, they carefully etch out your last names in the pumpkin. This will then appear as a

Then using their great-great grandpa’s wood working tools that were hand carved, they carefully etch out your last names in the pumpkin. This will then appear as a “scar” on the skin of the pumpkin. A great way for the boys to work on their spelling, their letter writing and how to work gently with a young plant.

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 – Enjoy this mix on some BLTs or salads.

Carrots – We are having a healthy crop. Hope you are enjoying them.

Green Beans – A little taste – We were surprised that the new crop of green beans and sugar snap peas were not quite ready. Both are blooming and those blooms will grow into the vegetables. Hoping next week.

Broccoli – Broccoli for your salads.

Kohlrabi – Maybe one more week??

Beets – Enjoy the beets before they are all harvested.

Yellow Onions

Cucumbers – Enjoy the “ugly” cucumbers:) The tail end of the cucumbers.

Peppers – A few green peppers with the small Habanero peppers. Choose a few tonight. Fun facts about peppers.

Tomato varieties abound.

Tomato varieties abound.

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. The tomato crop is quickly slowing down. Let us know if you would like any to freeze or can.

Potatoes – Midnight Moon and Masquerade in your box this week. Additional varieties will reappear next week. Learn more about potatoes here.

We broke of the bad parts of the corn that had ear worm. Then boiled the good sweet corn for about 8-10 minutes and cut off the corn to freeze and enjoy throughout the year.

We broke of the bad parts of the corn that had ear worm. Then boiled the good sweet corn for about 8-10 minutes and cut off the corn to freeze and enjoy throughout the year.

Sweet Corn – After finding the earworm in way to many ears, this crop was shredded and will be incorporated into the soil to build soil health. We are looking into our options to prevent this pest next year while providing more sweet corn for your families to enjoy. We did salvage the good part of our ears, boiled them for 8-10 minutes in boiling water, cut the corn off the ears and froze the corn for us to enjoy the rest of the year.

Basil – Pull a plant, replant in your garden or use it fresh.

Melons – Choice of watermelon or cantaloupe. This is the end of the crop. Enjoy!

The boys had a great time harvesting your name pumpkins.

The boys had a great time harvesting your name pumpkins.

Pumpkins – The boys enjoyed etching your names into the young pumpkins a few weeks ago. So while they may not look exactly perfect, please know they were done with much joy for each of your families by the boys to show gratitude for your families to enjoy this fall.

What a variety of gourds we have this year. These two resembled snakes. We hope you enjoy your share. Look for more next week.

What a variety of gourds we have this year. These two resembled snakes. We hope you enjoy your share. Look for more next week.

Gourds – A variety of them abound from Baby Boos to egg gourds to Jack-Be-Littles and more. Enjoy your share this week and look for more next week.

The ornamental corn colors are beautiful.

The ornamental corn colors are beautiful.

Fresh cut arrangement – Ornamental corn – one bunch for each of you. This crop was beat up by winds and a few storms this year. We plan to increase the amount of plants planted next year.

Recipe of the Week

Butternut Squash

A family favorite! I freeze and use throughout the year in recipes that call for pumpkin.

1. Using a butcher knife, split the squash in half lengthwise. Place in a cake pan, put about 1/4 - 1/2 inch of water. Cover with aluminum foil and bake for at least an hour at 350 degrees Fahrenheit. 2. Remove from oven. peel off the skin using a knife or turn it over and scoop out cooked squash. Scoop out and remove the seeds - discard (seeds could be cooked using a pumpkin seed recipe). 3. Place cooked squash in bowl with 1/2 cup of stick butter and 3/4 cup of brown sugar. Mix and enjoy.

1. Using a butcher knife, split the squash in half lengthwise. Place in a cake pan, put about 1/4 – 1/2 inch of water. Cover with aluminum foil and bake for at least an hour at 350 degrees Fahrenheit.
2. Remove from oven. peel off the skin using a knife or turn it over and scoop out cooked squash. Scoop out and remove the seeds – discard (seeds could be cooked using a pumpkin seed recipe).
3. Place cooked squash in bowl with 1/2 cup of stick butter and 3/4 cup of brown sugar. Mix and enjoy.

Squash mixed up and ready to be eaten or frozen. I freeze mine in cupcake tins, after they are frozen I put them in a Ziploc bag and pull them out as needed for meals or when a recipe calls for pumpkin.

Squash mixed up and ready to be eaten or frozen. I freeze mine in cupcake tins, after they are frozen I put them in a Ziploc bag and pull them out as needed for meals or when a recipe calls for pumpkin.

Butternut Squash

1 squash

1/2 cup of stick butter

3/4 cup of brown sugar

1. Using a butcher knife, split the squash in half lengthwise. Place in a cake pan, put about 1/4 – 1/2 inch of water. Cover with aluminum foil and bake for at least an hour at 350 degrees Fahrenheit.
2. Remove from oven. peel off the skin using a knife or turn it over and scoop out cooked squash. Scoop out and remove the seeds – discard. Or seeds could be cooked using a pumpkin seed recipe.
3. Place cooked squash in bowl with 1/2 cup of stick butter and 3/4 cup of brown sugar. Mix and enjoy.

4. Once squash is mixed up and ready to be eaten or freeze in cupcake tin. After they are frozen I put them in a Ziploc bag and pull them out as needed for meals or when a recipe calls for pumpkin.

Sharing our Story
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Sharing our Story

This past weekend, I had the joy and pleasure of teaching a young girl how to pick flowers. Picking flowers is a skill that I have taught my boys and my husband, and something we all take for granted. Much like the boys teaching other kids how to harvest carrots.

As I reflect on these experiences, I am reminded of why we encourage our boys to teach something each week in the garden. You see each week during our growing season, we encourage the boys to share something that is new or different that is “growing” on in the garden from insects to soil types to seeds to harvesting vegetables to eat on the way home etc. We encourage our children to continue to share the farm story wherever an opportunity is available, and they continue to amaze me.

Farm Fact: Over half of all Minnesotans have never met a farmer.

Keith working at the state fair sharing how farmers care for the animals, environment and producing food for families in our neighborhoods and around the world.

Keith working at the state fair sharing how farmers care for the animals, the environment and producing food for families in our neighborhoods and around the world.

This week, Keith joined me at the Minnesota State Fair at the Minnesota Farm Bureau booth answering consumer questions  and providing an opportunity for consumers to meet a farmer. He also worked at the Minnesota Farm Bureau Foundation’s Ag Cab Lab in the CHS Miracle of Birth Center helping families to better understand ethanol, and what it is like to drive a tractor. He had a great opportunity to help share what Minnesota Farm Bureau is doing at this year’s Minnesota State Fair on WCCO TV.

Sam sharing how the chicks have grown that they hatched at the Montessori, and how to tell the difference between roosters and hens.

Sam shared how the chicks that were hatched at the Montessori have grown, and taught the children how to tell the difference between roosters and hens.

This past school year, we hatched chicks in both of the boys’ classrooms. This summer, we brought the grown chickens into school to share with the children and show them how quickly poultry and animals change – a great science lesson! Sam did a great job leading this sharing time and describing the differences between roosters and hens.

While there are many different types of farms across Minnesota and the United States, we are happy to share our story with those who are interested and to help answer questions that you may have or connect you with farmers that would be able to answer them. You see the reason we enjoy sharing our story is because we like to see the joy in the faces when people connect and better understand. Much like the joy in a young girls face when she better understands how to harvest and pick a beautiful bouquet of flowers, or the smile on boys’ faces with their mouths outlined in dirt after eating freshly harvested carrots.

Science in the Garden

We spend quite a bit of time trying to identify insects. A cool one we found this week was the hummingbird moth. Learn more here.

We spend quite a bit of time trying to identify insects. A cool one we found this week was the hummingbird moth. Learn more here.

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 – New crop looks delicious. We hope this will last us until the end of September.

Carrots – Interested to hear what you think. These carrots came out of a different soil type then the ones earlier this summer. Your feedback is appreciated.

Green Beans – A little taste – a new crop of green beans and sugar snap peas in the coming weeks to finish out the year. Check out this segment on America’s Heartland on green beans.

Broccoli

Kohlrabi is also starting to thin out.

Kohlrabi is also starting to thin out.

Kohlrabi – We may get one more week of this.

Beets – The beets will be coming to an end in a week or two.

Yellow Onions

Cucumbers are starting to come to an end, but we still filled a wagon full.

Cucumbers are starting to come to an end, but we still filled a wagon full.

Cucumbers – This crop will also be ending shortly.

Peppers on the other hand are producing. There are a few varieties to choose from.

Peppers on the other hand are producing. There are a few varieties to choose from.

Peppers – A variety – enjoy! Watch out a few of the small Habanero peppers. They are mighty.

We picked just a few tomatoes. If you would like to can or freeze extra to enjoy later. Please let us know.

We picked just a few tomatoes. If you would like to can or freeze extra to enjoy later. Please let us know.

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 – Kennebec, Viking and Blue potatoes for your Labor Day holiday for Red, White and Blue potato salad.

Sweet Corn – Will return in a week or two.

Basil – A little for your potato salad.

Red or Green Cabbage – Here is a coleslaw to give a try at your weekend picnic.

Melons – Choice of watermelon or cantaloupe. Enjoy!

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

Recipe of the Week

Check out the links above for some tasty recipes. I was thinking, “What did I make from the garden this week?” I was reminded of this trusty favorite.

Tater Tot 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

In a casserole dish 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!

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

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

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Boy the summer is flying by. Finally stopped to take a photo of how bountiful the crops look.

Boy the summer is flying by. Finally stopped to take a photo of how bountiful the crops look.

The seasons are quickly changing and so are the colors in the garden. The melons, pumpkins, winter squash and gourds are turning color and will create a fun treasure hunt sooner than later.  It’s hard to believe that another growing season will come to a close in about a month.

Next time you are here, we invite you to enjoy the beautiful colors in the garden. It really is quite peaceful in the evening.

If you are feeling overwhelmed with the produce, this is a great time to think about freezing or canning to preserve the vegetables to use later this year. Here is a great resource from the University of Minnesota.

Our last round of cold season crops are just about ready to harvest. The recent weather has leant itself to good growing conditions for these plants.

Believe it or not, we have already started some garden clean-up – putting to rest the end of different plantings of crops. But don’t let that fool you, there is a bounty of food to still come such as potatoes, melons, winter squash, tomatoes, pumpkins, gourds etc.

It is exciting to see the culmination of our efforts, but sad in a way, because we have enjoyed the array of colors in the field, and the excitement of finding something new every time we are out there. Stay tuned to see what Mother Nature has in store for us, and the bounty that is still to come.

Garden Science

Did you know that you can collect the seeds from your Marigolds. Check it out, inside a dead or dried up flower are the seeds. Plant them and watch them grow.

Did you know that you can collect the seeds from your Marigolds. Check it out, inside dead or dried up flowers are the seeds. Plant them and watch them grow.

Same with the 4 O'Clocks. After the flowers have dried up and died, the seed (black spot) is ready to be planted. So fun to watch the cycle of life on your flower plants.

Same with the Four O’Clocks. After the flowers have dried up and died, the seed (black spot) is ready to be planted. So fun to watch the cycle of life on your flower plants.

Fun Fact

The average American eats 142 pounds of potatoes a year or almost 365 potatoes per person. That’s an average of a potato a day. Minnesota grows almost 5 billion potatoes each year, which is enough to feed the entire city of Los Angeles for an entire year! Source: Minnesota Farm Bureau

The average American eats 142 pounds of potatoes a year or almost 365 potatoes per person. That’s an average of a potato a day. Minnesota grows almost 5 billion potatoes each year, which is enough to feed the entire city of Los Angeles for an entire year! Source: Minnesota Farm Bureau

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.

It was nice to see the young lettuce and spinach growing in the garden and ready for your BLT's and salads. Enjoy we have more growing around the garden.

It was nice to see the young lettuce and spinach growing in the garden and ready for your BLT’s and salads. Enjoy we have more growing around the garden.

Lettuce and Spinach – New crop with more to come next week.

Carrots – Interested to hear what you think. These carrots came out of a different soil type then the ones earlier this summer. Your feedback is appreciated.

Sugar Snap Peas and Green Beans – A little break on this crop. We are waiting for the fourth crop of Sugar Snap Peas, and the third crop of beans to be ready to harvest in another week or two.

Broccoli – We made broccoli cheese soup this weekend – see the recipe of the week.

Kohlrabi

Beets – Loving the beets and hearing how you are using them. One of our shareholders mentioned smoothies for an option for people in her house that claimed they didn’t like beets. Here’s a recipe to try! 

Yellow Onions

Just a few cucumbers this week. We harvested some dill to try some more pickle recipes and a melon to see if they were ripe for the picking.

Just a few cucumbers this week. We harvested some dill to try some more pickle recipes, and a melon to see if they were ripe for the picking.

Cucumbers – Plenty of cucumbers. So many cucumbers that we canned a few different pickle recipes. Here are a few ideas Taste of Home or canned dill pickle recipe.

Peppers – A variety abound – enjoy! Watch out a few of the small peppers are mighty.

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.

Sam digging potatoes - a little

A little “air” time digging potatoes.

Potatoes – Kennebec is a great baking potato. Viking potatoes are great for making boiled or mashed potatoes.

Sweet Corn – Will return in a week or two.

Cilantro – We hope you are enjoying some salsa or other delicious dishes.

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

Recipe of the Week

Broccoli Cheese Soup

With all of the broccoli harvested this summer, I finally had a chance to try out some homemade soup. This week’s chilly fall-like weather leant itself well for this experiment. The recipe tried was the Pioneer Woman’s recipe. We liked it and would definitely recommend lots of pepper. I think that is the key!

1 whole Onion, Diced

1 stick 1/2 Cup Butter

1/3 cup Flour

4 cups Whole Milk

2 cups Half-and-half

4 heads Broccoli Cut Into Florets

1 pinch Nutmeg

3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)

Small Dash Of Salt (more If Needed)

Freshly Ground Black Pepper

Chicken Broth – if needed for thinning

  • Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
  • Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
  • Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)