Accepting the Unknowns

Accepting the Unknowns

This week as we observed activities in the garden, it would have been easy to be overwhelmed by what was growing and not growing. One can be overwhelmed by the frustration of the challenges or can choose to look at the opportunity to overcome the obstacles. So we chose the opportunity.

We spent our time managing pests: weeds, potato bugs or seeds that simply didn’t grow. As I was visiting with my dad who has farmed for over 50 years, he told me that he too has seen seeds that simply didn’t grow or seeds that started to germinate and did not continue to grow.

Sometimes you just don’t understand why. Learning to accept things you cannot change and learning how to make lemonade out of lemons is an important life lesson.

Check out the state climatologists blog to learn more about June’s crazy weather.

Garden Science

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The 20 to 40 mile per hour winds along with the extreme heat of over 90 degrees on Saturday really beat on the plants. The rhubarb looked beautiful before Saturday’s weather.

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We staked the tomatoes to provide support for the plants as they grow. We are trying a few of the tomatoes in cages and the remainder with stakes only. This will be one of our science experiments this year to see which production method produces the healthiest looking plants and the most bountiful harvest in our production method.

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.

rhubarb

The Harner Bros are the 5th generation to raise this rhubarb originally planted on our family farm and transplanted to this location. This was a photo taken in April when this crop started growing for the season.

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. Check out these recipes.

lettuce

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.

Radish – Cherry Belle radishes – check out these recipes.

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

Herbs pots – includes three of one of the following: thyme, rosemary, sweet basil, parsley, sage and a few surprises. Enjoy them in your kitchen.

Fresh cut arrangement – Hosta Leaves and Spirea

hostas

Hostas, spirea and herbs to start out the year.

 

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

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

 

What’s Growing On

What’s Growing On

The unpredictable weather of May has created interesting growing conditions. After a rush to get everything planted, it was followed by a week of cold, rainy weather. Which caused some of our seeds not to grow. In fact some of the seeds, started to grow and simply stopped growing so replanting was necessary with a few of the crops.

This past week’s temperatures were unseasonably hot with temperatures into the 90s. The plants are starting to look parched, and a nice rain would be good for the health of the plants. We are hopeful for what next week will bring, and the produce that should be ready to harvest.

Garden Science

seed issues from cold and rainy wether

The rainy cold weather in May caused some of the seeds that had started to grow to actually stop growing. This is a seed that had germinated or began to grow (note the green seedling inside the seed), but it stopped during the wet cold weather. Some of the crops needed to be replanted due to this situation – green beans, sugar snap peas and cucumbers.

lettuce

The lettuce has been peaking out the ground. This was a photo from the end of the week. A little bit of rain would go a long way in helping them grow.

radish

The radishes are growing like crazy. I love how the first leaves, cotyledon, formed on the radish plants are shaped like a heart.

beets

I love the color of the steams of the beets.

sweet potato slips

We have planted two varieties of sweet potatoes this year and are excited about the outcomes.

cucumbers

Some of the cucumbers did grow, while the majority did not. We did install fence for trellis for when the cucumbers started growing.

tomato cages

We also have installed a few tomato cages. We are going to do a few different staking techniques to see what works best for the tomato plants and for harvesting.

 

Animal Update

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The boys’ 4-H pigs add some life to the farm. This photo was taken at the beginning of May with the Duroc (breed of pig). It has since gotten heavier. Pigs will be full grown at 5- 6 months of age weighing 260-280 pounds.

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We also hatched out chicks in the Northfield Montessori kindergarten class. It is the sixth year that we have done this project. It is always fun to see the new chicks which will be full grown at about 4-5 months of age.

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One day old kittens are so precious. This litter is from one of our farm cats. The eyes are just opening and the taming of the kittens has begun.

 

 

Planting progress

Planting progress

It has been a busy few weeks of planting. There always seems to be a rush to beat Mother Nature knowing that unpredictable changes will come. This past week, we received several inches of rain with some hail. We are not complaining. Rather, we are thankful that we did not receive downpours of rain, tornadoes and many weather challenges others experienced.

Keith tilling

We were able to get into the field on May 4. This included a variety of field work including tilling in the cover crop to provide nutrients into the soil and preparing the seed bed for planting.

Sam dragging

After tilling, we drag the fields to make sure we have a nice seed bed to plant in.

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Before planting potatoes, Steve used an attachment on the tiller to provide trenches for the potatoes to be planted in.

Planting potatoes

Several varieties, which include over 300 potatoes, were planted. A few more varieties will be planted once the ground has dried out.

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Between May 5 and May 12, the majority of our crops were planted. It is a good thing, as several inches of rain and cold weather occurred this past week.

5-10-17 mulch and irrigation

Before planting our tomatoes, we installed drip irrigation under our mulch. The intent is to provide consistent watering and moisture at the right amount at the right time for the tomatoes to grow properly.

dirty hands (2)

We transplanted nearly 140 plants including tomatoes, peppers, cabbages, broccoli and cauliflower. While the evening got tiring, the ability to find something fun about the job at hand did not waver. The photo isn’t the best because it was taken as the sun was setting and as you can see part of the fun involved mud.

hail

Last week’s storms included hail. Some of it was larger than a nickel. We were thankful that the crop was not larger, and that the hail lasted for a short period of time with minimal wind in the storm.

Wrapping up Fall Work

Wrapping up Fall Work

Wrapping up the Fall work was a bit more challenging with the rain, but we are happy to report that it is completed!

The harvest is complete, and we are so thankful for the bounty.

The harvest is complete, and we are so thankful for the bounty.

We mowed as much of the plants as possible so that they could decay and add nutrients back into the field.

We mowed as much of the vines as possible before receiving a 5 inch rain.

We mowed the plants so they would decay and add nutrients back into the soil.

We mowed the plants so they would decay and add nutrients back into the soil.

We then worked the ground, seeded it with a ryegrass cover crop, dragged and packed the soil. Thank you to our neighbors the Peterson and Beckman families for their assistance in accomplishing these tasks.

We then worked the ground, seeded it with a ryegrass cover crop, dragged and packed the soil. Thank you to our neighbors the Peterson and Beckman families for their assistance in accomplishing these tasks.

After the tillage was done, we planted three types of garlic for next season.

After the tillage was done, we planted three types of garlic for next season. Yes, this is what we do on Friday nights for entertainment by the light of a beautiful full moon.

We were happy to work with the local food shelf and donate some produce including peppers, potatoes, squash and beets.

We were happy to work with the local food shelf and donate some produce including peppers, potatoes, squash and beets.

We have also been selling the pink pumpkins with proceeds to assist those with breast cancer. Some are at the local hospital's breast cancer center since October is Breast Cancer Awareness Month and another was given to a local teacher by her class as a way to thank her as she fought this challenging fight.

We have also been selling the pink pumpkins with proceeds to assist those with breast cancer. Some of the pumpkins are at the local hospital’s breast cancer center since October was Breast Cancer Awareness Month. All recipients of the pumpkins seem to have a touching story. Our goal with this project is to bring hope to others.

 

Joy Unveiled

Joy Unveiled

We are starting to harvest the “fun stuff.” As Sam said, he starts to feel like a kid in a candy store and doesn’t want to stop harvesting the pumpkins gourds, popcorn and ornamental corn once we start. It is so much fun to see the surprises in the garden. There is simply a lot of joy unveiled. We are excited to share that with all of you.

We were able to harvest some of these crops this past weekend and will plan to finish those crops this coming week. Look for a lot of Fall decorating items next week.

This week marks the official end of the contracted weeks, but we will have a few bonus boxes as we finish harvesting it all. Look for additional communication via email as we begin to wrap up the 2016 growing season. Thank you for allowing us the privilege of growing for you and with you.

Garden Science

On one of our rainy days, the boys were out etching each family name in a pumpkin so it grew as part of the pumpkin and appeared as a scar on the skin. Unfortunately not all of them worked this year - as Steve said some of you will get a pumpkin with 'invisible ink" because yours was rotting in the field. Don't worry we will have more pumpkins for you next week.

On one of our rainy days, the boys were out etching each family name in a pumpkin so it grew as part of the pumpkin and appeared as a scar on the skin. Unfortunately not all of them worked this year – as Steve said some of you will get a pumpkin with ‘invisible ink” because those pumpkins did not make it, and we are terribly sad that happened. Don’t worry we will have more pumpkins for you next week.

Sam with his name pumpkin.

Sam with his name pumpkin. The names were etched using wood carving tools had made by Steve’s great grandpa.

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 remember to wash your vegetables before eating.  Thank you for your support of our CSA. Enjoy the produce!

Black Seeded Simpson, Prizehead and Red Oak Leaf Lettuce – The new crop is in. The ran sure went hard on it the last few days.

Kale – I use the Kale in moderation in my salads. It adds some beautiful color and more nutrients to the dish.

Green Beans – Jade green beans. Are you tired of green beans but you would like to preserve them to use this winter? Check out how to blanch them here.

These were some large beets! Larger than the boys' hands.

These were some large beets! Larger than the boys’ hands.

Beets –  Detroit Dark Red Beets in your box. Boil on your stove top for about 1/2 hour – take them out of the water, using a paper towel gently rub the paper towel over the beet and the skins will come right off, slice into pieces and serve with butter. Slice them and freeze for an easy accompaniment to a meal this winter or cut into chunks and place in Ziploc bag to use in homemade soup this winter. 

Carrots – Nantes carrots or purple carrots  – Do you cook the carrots and the family doesn’t eat them all? I will place the left overs in the blender and then freeze that mixture in ice cube trays. Once frozen, store in a bag in the freezer. I will then use one or two “cubes” of frozen carrots in my spaghetti sauce or in

TomatoesA variety of 4th of July Hybrid, Sweet Tangerine Hybrid, Roma and Sun Gold Hybrid tomatoes.

Peppers A variety of peppers in our boxes today. You have sweet cherry stuffer hybrid pepper, sweet thunderbolt hybrid pepper and green peppers in your box. You also have the option of some hot dragon cayenne peppers.

Garlic – Enjoy the fresh garlic. I use a hand-held garlic press to crush and peel my garlic. It is awesome and definitely the tool of the week! Here are some garlic recipes to check out.

Onions –  Walla Walla onions and Mars/Mercury red onion

Butternut Squash – My favorite squash. Check out the recipes from Martha Stewart.

Acorn Squash

Acorn Squash

Acorn Squash It was suggested that we try cooking the squash in the microwave and that worked slick. We tried this recipe from Taste of Home and liked it.

Carnival Squash

Carnival Squash

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.

Spaghetti Squash – I love using this squash instead of regular spaghetti. Better Homes and Gardens shared ways to cook and prepare this squash. This  week we are going to try either Rachel Ray’s recipe or toss with butter and Parmesan.

Golden Egg Hybrid Summer Squash –  Check out squash soup recipes.

Red Norland Potatoes – Red Norland potatoes are versatile potatoes – great for boiling, potato salad, and I have had success with them as French fries.

Kennebec Potatoes – Great baking potato.

Cilantro, Basil and Parsley – Plenty to share – take a snip or a plant home and freeze or dry the herb for use in stews, etc during the rest of the year. Here are some more ideas on how to preserve herbs.

Pumpkin – Name pumpkins

Flower of the Week – gourds

The first round of gourds have been harvested. A lot of fun differences.

The first round of gourds have been harvested. A lot of fun differences.

Recipe of the Week

This is a family favorite – super easy and moist. If I don’t have a lot of time I will make them as muffins instead of the bread.

Pumpkin Bread

Pumpkin Bread

State Fair Pumpkin Bread

1 2/3 cup flour

1 ½ cup sugar

1/3 cup butter softened

1 teaspoon soda

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon cloves

Pinch of salt

2 eggs

1/3 cup cold water

1 cup canned pumpkin (I use my prepared butternut squash which has been mixed with butter and brown sugar.

 

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

 Source: Minnesota 4-H Blue Ribbon Favorites Cookbook – Pat Kuznik recipe

Preserving your Produce

Preserving your Produce

The boys were busy teaching friends how to dig potatoes. A skill both boys take for granted.

The boys were busy teaching friends how to dig potatoes. A skill both boys take for granted.

We are “digging” into the harvest literally. Many potatoes, pumpkins and more will come out this weekend. We love the colors and seeing the fruits of our labor. Throughout the season, we want to provide you our shareholders with the opportunity to learn something more. As noted above, the boys have been teaching others how to harvest vegetables this season. A skill that we take for granted.

Also, I know it takes an effort to figure out how to preserve the vegetables that we are giving you. We are sharing a few ideas below. Don’t be afraid to email or text if you have a question when you are in the kitchen or trying to figure out how to prepare one of the vegetables. I enjoy visiting with all of you as each of you share different ways you are utilizing the produce. I take the experience and knowledge you share with me so that I can then reshare help the other shareholders.

Many thanks for the opportunity to grow for you. We all enjoy seeing youGood luck with preserving the produce to use in your kitchen throughout the year.

Garden Science

4 O'clocks were planted in our garden to help draw in beneficial insects to eat the bad insects. The great thing about these flowers is they self seed. Look closely by the flower and you will see the black dot which is the seed that forms after the flower dies. The seeds will fall out onto the ground and many end up lodged in the soil and then begin to grow next spring.

4 o’clock were planted in our garden to help draw in beneficial insects to eat the bad insects. The great thing about these flowers is that they self seed. Look closely by the pink flower, and you will see the black dot which is the seed that forms after the flower dies. The seeds will fall out onto the ground and many end up lodged in the soil, and then begin to grow next spring.

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 remember to wash your vegetables before eating.  Thank you for your support of our CSA. Enjoy the produce!

Black Seeded Simpson, Prizehead and Red Oak Leaf Lettuce – The new crop is in. The ran sure went hard on it the last few days.

Kale – I use the Kale in moderation in my salads. It adds some beautiful color and more nutrients to the dish.

Green Beans – Jade green beans. Are you tired of green beans but you would like to preserve them to use this winter? Check out how to blanch them here.

Beets –  Detroit Dark Red Beets in your box. Boil on your stove top for about 1/2 hour – take them out of the water, using a paper towel gently rub the paper towel over the beet and the skins will come right off, slice into pieces and serve with butter. Slice them and freeze for an easy accompaniment to a meal this winter or cut into chunks and place in Ziploc bag to use in homemade soup this winter. 

Carrots – Nantes carrots – Do you cook the carrots and the family doesn’t eat them all? I will place the left overs in the blender and then freeze that mixture in ice cube trays. Once frozen, store in a bag in the freezer. I will then use one or two “cubes” of frozen carrots in my spaghetti sauce or in

TomatoesA variety of 4th of July Hybrid, Sweet Tangerine Hybrid and Sun Gold Hybrid tomatoes.

Hot Dragon Cayenne Peppers

Hot Dragon Cayenne Peppers on the verge of turning red.

Peppers The peppers are really starting to come in. You have sweet cherry stuffer hybrid pepper and green peppers in your box. You also have the option of some hot dragon cayenne peppers.

Garlic – Enjoy the fresh garlic. I use a hand-held garlic press to crush and peel my garlic. It is awesome and definitely the tool of the week! Here are some garlic recipes to check out.

Onions –  yellow candy onions – last of the first crop – look for the second crop next week.

Butternut Squash – My favorite squash. Check out the recipes from Martha Stewart.

Spaghetti Squash – I love using this squash instead of regular spaghetti. Better Homes and Gardens shared ways to cook and prepare this squash. This  week we are going to try either Rachel Ray’s recipe or toss with butter and Parmesan.

Golden Egg Hybrid Summer Squash –  Check out some squash soup recipes.

Zucchini – The zucchini is at the end of its season. Uff da what a season that was!

Red Norland Potatoes – Red Norland potatoes are versatile potatoes – great for boiling, potato salad, and I have had success with them as French fries.

Kennebec Potatoes – Great baking potato.

Cilantro, Basil and Parsley – Plenty to share – take a snip or a plant home and freeze or dry the herb for use in stews, etc during the rest of the year. Here are some more ideas on how to preserve herbs.

Hydrangeas and Sedums are tonight's arrangement.

Hydrangeas and Sedums are tonight’s arrangement.

Fresh cut arrangement – Hydrangeas and Sedums

Recipe of the Week

Summer Squash Soup

5 small yellow summer squash, seeded and cubed

2 green onions, cut into 3-inch pieces

2 tablespoons butter

1 can (14-1/2 ounces) chicken or vegetable broth

1/2 teaspoon salt

1/8 to 1/4 teaspoon white pepper

1-1/2 cups heavy whipping cream

1. In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.

2. Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through.

Golden Egg Hybrid Summer Squash - I always wipe them down with a Chlorox wipe before I cut them.

Golden Egg Hybrid Summer Squash – I always wipe them down with a Clorox wipe before I cut them.

Take your Golden Egg Hybrid Summer Squash, cut down the middle and peel the outside - I used both a knife and a peeler.

Take your Golden Egg Hybrid Summer Squash, cut down the middle and peel the outside – I used both a knife and a peeler.

Inside of the summer squash before removing the seeds.

Inside of the summer squash before removing the seeds.

Using a spoon, I then removed the seeds.

Using a spoon, I then removed the seeds by scooping them out.

Cut into cubes about 1/2 - 1 inch in size.

Cut into cubes about 1/2 – 1 inch in size.

Place in pan with chicken broth, butter, onion and garlic.

In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil.

 

Bring to a boil.

Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.

Puree the mixture.

Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through.

Place back in your pan, add cream, salt and pepper and warm the soup up. Serve with crackers if desired. We enjoyed this soup with Townhouse Crackers.

Serve with crackers if desired. We enjoyed this soup with Townhouse Crackers.

 

Butternut Squash

My family loves this recipe, and the boys eat it like crazy. I also use the prepared squash in place of pumpkin in many recipes. Butternut squash is in your boxes this week.

Butternut Squash - Before cooking I take a Chlorox wipe and wipe off the outside. I then cut the squash lengthwise down the center and place the cut side down in the pan. I do NOT peel nor remove the seeds.

Butternut Squash – Before cooking I take a Clorox wipe and wipe off the outside. I then cut the squash lengthwise down the center and place the cut side down in the pan. I do NOT peel nor remove the seeds.

*Cut squash in 1/2 (do NOT remove skin or seeds). Place cut side down in cake pan.

Note: I will do several squash at one time so I only have this mess once, and I have squash to last the rest of the year.

*Add about 1 inch depth of water.

*Cover with aluminum foil and bake at 375 degrees Fahrenheit for about 1 hour. I will often times leave my squash in the oven for 2 hours.

*Take out of oven.

*Take a knife and gently peel back the skin.

* Flip the squash over and scoop out seeds. The seeds can be kept and roasted.

*Place squash in another bowl.

I have doubled the recipe in this picture:
Add:
1 stick of butter
3/4 cup brown sugar

 

Using a mixer, blend together until smooth. Serve or freeze.

Using an ice cream scoop, scoop the squash into cupcake tins. Freeze squash in cupcake pans.

Once frozen. Pop out of your cupcake pan and place in Ziploc bags. I use this squash as my “pumpkin” in pumpkin recipes such as pumpkin breads etc.

Preparing for Fall

Preparing for Fall

It's that time of year to be starting to clean-up the fields. Sam started that for us this week by collecting stakes and row markers.

It’s that time of year to be starting to clean-up the fields. Sam started that for us this week by collecting stakes and row markers.

The end of the season is in sight, and Fall is near. You can see it in the plants and also in the cool nights. We have started the process of cleaning up and preparing for the end of the season. Watch your boxes as you’ll notice the winter squashes and other larger produce items weighting down the box. It will be a fun few weeks of surprises. We can’t wait to harvest the pumpkins and gourds.

Sam worked at the Minnesota Farm Bureau booth at the Minnesota State Fair this week answering farm questions from fair goers.

Sam and Keith worked at the Minnesota Farm Bureau booth at the Minnesota State Fair this week answering farm questions from fair goers.

Keith also worked at the Minnesota Farm Bureau booth at the Minnesota State Fair answering fairgoers questions about Minnesota agriculture.

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 remember to wash your vegetables before eating.  Thank you for your support of our CSA. Enjoy the produce!

Black Seeded Simpson, Prizehead and Red Oak Leaf Lettuce – The new crop of lettuce is coming in and is in your box this week.

Kale – I use the Kale in moderation in my salads. It adds some beautiful color and more nutrients to the dish.

Green Beans – The new crop of Jade green beans.

Beets –  Detroit Dark Red Beets in your box. Boil on your stove top for about 1/2 hour – take them out of the water, using a paper towel gently rub the paper towel over the beet and the skins will come right off, slice into pieces and serve with butter. Slice them and freeze for an easy accompaniment to a meal this winter or cut into chunks and place in Ziploc bag to use in homemade soup this winter. 

The last crop of carrots will be coming out of the ground for the remaining weeks of the CSA.

The last crop of carrots will be coming out of the ground for the remaining weeks of the CSA.

Carrots – Nantes carrots

TomatoesA variety of 4th of July Hybrid, Sweet Tangerine Hybrid and Sun Gold Hybrid tomatoes.

peppers

Pepper, Sweet Cherry Stuffer Hybrid

 

Peppers The peppers are really starting to come in. You have sweet cherry stuffer hybrid pepper in your box. You also have the option of some hot dragon cayenne peppers.

Garlic – Enjoy the fresh garlic. I use a hand-held garlic press to crush and peel my garlic. It is awesome and definitely the tool of the week! Here are some garlic recipes to check out.

Onions –  yellow candy onions

Butternut Squash – My favorite squash. Check out the recipes from Martha Stewart.

Spaghetti Squash – I love using this squash instead of regular spaghetti. Learn how to cook this squash from Martha Stewart.

Golden Egg Hybrid Summer Squash –  Check out some squash soup recipes.

Zucchini – The zucchini is still producing. So since we had extra, we made you some Cinnamon Zucchini Bread. See recipe below.

Red Norland Potatoes – Red Norland potatoes are versatile potatoes – great for boiling, potato salad, and I have had success with them as French fries.

Kennebec Potatoes – Great baking potato.

Cilantro, Basil and Parsley – Plenty to share – take a snip or a plant home and freeze or dry the herb for use in stews, etc during the rest of the year. Here are some more ideas on how to preserve herbs.

Fresh cut arrangement – Zinnias, hosta leaves and sunflowers

Recipe of the Week

Garlic Bread

Sam helped me make garlic butter for our garlic bread this week. We love my OXO garlic press.

Sam helped me make garlic butter for our garlic bread this week. We love my OXO garlic press.

Garlic Bread

1/2 cup butter, melted

3 to 4 garlic cloves, minced

1 loaf (1 pound) French bread, halved lengthwise

2 tablespoons minced fresh parsley

Directions

1. In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet.

2. Bake at 350° Fahrenheit for 8 minutes. Broil 4-6 in. from the heat for 2 minutes or until golden brown. Cut into 2-in. slices. Serve warm. Yield: 8 servings.

Source: Taste of Home

 

 

Cinnamon Zucchini Bread

Cinnamon Zucchini Bread – In your boxes this week. Thank you to Sarah Durenberger at From the Farm Table for sharing this recipe. I used applesauce instead of oil.

Cinnamon Zucchini Bread

3 Eggs, beaten

1 cup Sugar

1 cup Brown Sugar

1 cup Vegetable Oil (I use apple sauce as an equal replacement)

3 cups Flour (opt: substitute 1 cup Whole Wheat Flour)

1 tsp Baking Soda

1 tsp Salt

1/4 tsp Baking Powder

1/4 tsp Cinnamon

2 cups Zucchini, shredded

  1. Beat together the eggs, sugars and oil.
  2. Stir together all the dry ingredients and add to the egg-sugar mixture. Stir in the shredded zucchini.
  3. Coat four mini loaf pans with cooking spray. Sprinkle sugar on the bottom. Pour batter evenly in all four pans. Sprinkle tops with sugar.
  4. Bake at 325 degrees Fahrenheit for 45-50 minutes, or until toothpick comes out clean.