Gardening

Time Flies
by

Time Flies

It feels like just last week when it was the last day of school. Yet, here we are with all the preparations and activities that school will be starting next week.

The kids have wrapped up the state fair where Keith showed a pig and Sam, market turkeys. This like other years was filled with 4-H learning experiences, and we are reminded of the wonderful group of mentors, supporters and friends that support our family.

Sam on Minnesota Live from the Minnesota State Fair sharing his 4-H market turkey project.

With our dry weather, the pumpkins and gourds are ahead of schedule, and we have started harvesting them. So be on the look out for information of this fall joy that is sure to bring not only color to your life but smiles as well.

As we close out the closing days of summer, soak in the sun and the joys around you.

“The moments of happiness we enjoy take us by surprise. It is not that we seize them, but that they seize us.” – Ashley Montagu

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.

Dark Red Beets – Some of our shareholders like to cut these up and eat these raw in their salads. Try them raw, peeled and dip them in peanut butter. `Learn more about their nutrition here.

Cantaloupe – These ripen so quickly. Have you ever wondered what was the difference between muskmelon and cantaloupe. According to Oklahoma State University Extension, all varieties and types of muskmelon belong to the same genus and species; however, cantaloupe belongs to a different botanical variety (subgroup) than winter type muskmelons.

Cucumbers – The cucumbers are having a wacky growing cycle with our drought. They loved the rain, and we have a flush of new cucumbers. Plenty for canning. Here’s an interesting link on their nutritional value.

Kohlrabi – I simply eat these peeled and cut up like an apple with some peanut butter. Here are some recipe ideas and additional information on this vegetable from Taste of Home.

Red Kuri Squash

Red Kuri Squash – Red Kuri squash has a smooth and tender texture with a sweet, nutty flavor reminiscent of chestnuts. Learn more here. I cook it like I do Butternut. Cutting it in half, laying cut side down in a cake pan with about an inch of water, cover with aluminum foil and bake at 350 degrees F for one hour.

Peppers – Holy Sweet Peppers. We have many! Let us know if you need more next week for making stuffed peppers or other dishes. Here are some pepper recipe ideas from Martha Stewart or if you want to know more about freezing peppers, this is a helpful link.

Potatoes – Yukon Golds, Red Norlands and puuple potatoes are in your box this week. Watch potato harvest here on America’s Heartland.

Radishes – The last crop of radishes are in your box: French Breakfast and Cherry Belle. Cut them up and put in your stir fry or hot dishes for additional nutrition.

Spaghetti Squash

Spaghetti Squash – We love eating this squash in conjunction with or instead of using noodles. Learn different ways to cook this squash from the Food Network.

Summer Squash – I bet your trying to figure out how to use this squash. Here are some ideas from Pioneer Woman. Also check out the hotdish recipe below.

Super Sugar Snap Peas – Yum! Eat these raw in the pods, dip in Ranch dressing or use in stir fry. One of our favorite summer vegetables is in your boxes this week. The first crop received renewed energy from the rain, and the new crop is producing.

Sweet Corn – A big shout out to our neighbors FarGaze Farms for the delicious sweet corn in our boxes.

Sun Gold Hybrid tomatoes

Tomatoes –In your boxes this week are Napa Valley cherry tomatoes, Sun Gold cherry tomatoes, 4th of July tomatoes, Better Boy and more. Watch for a flush of them for canning and freezing.

Zucchini –So many wonderful ways to use Zucchini. Try this zucchini mock apple pie square recipe.

Fresh cut arrangement – Hydrangeas

Recipe of the Week

A favorite in our house. We hope you enjoy it as well!

 Lasagna Stuffed Spaghetti Squash

1 small spaghetti squash

½ cup low-fat cottage cheese

2 tablespoons parmesan cheese

⅓ cup marinara sauce

½ cup mozzarella cheese, divided

½ cup favorite vegetables (peppers, broccoli, etc.)

Preheat oven to 425 degrees F. Using a large, serrated knife, carefully cut spaghetti squash in half lengthwise. Use a spoon to scrape out and discard seeds. Place squash halves cut side down on parchment lined baking sheet. Cook squash for 35-45 minutes or until tender. Place rack in middle of oven and heat to broil.

In a medium bowl, combine cottage cheese, parmesan, ¼ cup mozzarella, marinara. Use fork to scrape and separate the squash strands. Divide filling mixture among the 2 squash halves. Top with your favorite vegetable and sprinkle with mozzarella. Broil until cheese is golden-brown. Approximately 2-3 minutes.

 

Source: Modified from NDSU Extension

 

Embrace the Time
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Embrace the Time

How can it already be August? Am I the only one that is wondering what happened to the other two months in our summer? Well, while I know I cannot get that time back, I recognize the importance of reflecting on the memories and remembering the memories made and lessons learned.

Sometimes, I am so busy living life and making memories that reflection on these moments doesn’t happen nearly often enough. I find that my time in the garden weeding, tying up tomatoes, insect scouting etc. provide me the quite time needed to reflect on what has happened and what is to come. It is a time to self-reflect, set goals and look ahead.

I encourage you not to be anxious about how quickly August will pass us by. Rather find time to embrace the time and find your space to soak it all in. You never know what will be unveiled.

Look what I found when I was weeding. Watermelon and many more are growing!

“Therefore, do not be anxious about tomorrow, for tomorrow will be anxious for itself. Sufficient for the day is its own trouble.” Matthew 6:34

Garden Science

Squash bugs primarily attack squash and pumpkins, although they can also attack other plants in the cucurbit family, such as cucumbers. Learn more from the University of Minnesota Extension.

Squash Bugs

Squash bugs primarily attack squash and pumpkins, although they can also attack other plants in the cucurbit family, such as cucumbers. They can be a real nuisance!

Learn more about squash bugs from the University of Minnesota Extension.

 

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.

Jade Green Beans

Green Beans – Like the lettuce, this crop really took a jump in reaching maturity after a drink of water from Mother Nature. We have more if you are interested in freezing or canning some. Let us know if you need some dill to make green bean pickles.

Dark Red Beets – Some of our shareholders like to cut these up and eat these raw in their salads. I peeled off the skin before cooking them this week and that worked well. Learn more about their nutrition here.

Black Seeded Simpson Lettuce

Black Seeded Simpson Mix – The rain we had last week really helped give this crop a boost.

Broccoli – Enjoy fresh, on the grill or try the this salad.

Cauliflower – We tried an experiment this season to try to alleviate the insect pressure on cauliflower. We planted marigolds throughout that area. Marigolds are like a natural insecticide. While it helped, I think more marigolds would be the ticket. Even though it is warm, if you need some comfort food give this recipe a try.

Cucumbers

Cucumbers – The cucumbers are having a wacky growing cycle with our drought. There are not a lot of cucumbers growing. It appears the plant is preserving itself vs. producing cucumbers. Here’s an interesting link on their nutritional value.

Kohlrabi – I simply eat these peeled and cut up like an apple with some peanut butter. Here are some recipe ideas and additional information on this vegetable from Taste of Home.

Sweet peppers

Peppers – Holy Sweet Peppers. We have many! Let us know if you need more next week for making stuffed peppers or other dishes. Here are some pepper recipe ideas from Martha Stewart.

Radishes – While this is a young new crop, it did grow through the 100 degree week. So watch out for holy hotness. Here are some radish recipes from Martha Stewart.

When properly pollinated and fertilized, the female flowers develop into the squash.

Summer Squash – Try the Summer Squash soup below or use the summer squash like you would use Zucchini. Check out the recipe below.

Super Sugar Snap Peas

Super Sugar Snap Peas – Yum! Eat these raw in the pods, dip in Ranch dressing or use in stir fry. One of our favorite summer vegetables is in your boxes this week.

Tomatoes – There are plenty of green tomatoes. If you would like green tomatoes, let us know. Otherwise, they should be ripening soon.

Turnips – Are you wondering what to do with the large white bulb like vegetable. This crazy root vegetable is thriving in this dry weather. Like you, I too am trying to find ways to use turnips. Remember, you can also use the leaves of this vegetable. Learn more about the nutrition here. Here are a few turnip recipe ideas from Taste of Home.

Zucchini –So many wonderful ways to use Zucchini. Try this zucchini mock apple pie square recipe.

Flower Arrangements

Fresh cut arrangement – Sunflowers, Rudebeckia, Hydrangeas and  Zinnia.

 

Recipe of the Week

Summer Squash Soup – a delicious option for this vegetable. I also will place extra in muffin tins and freeze. Once frozen, I will remove from the tin and place in a labeled container to use for a quick meal.

Yellow Summer Squash Soup

2 large sweet onions, chopped

1 medium leek (white portion only), chopped

2 tablespoons olive oil

6 garlic cloves, minced

6 medium yellow summer squash, seeded and cubed (about 6 cups)

4 cups reduced-sodium chicken broth

4 fresh thyme sprigs

1/4 teaspoon salt

2 tablespoons lemon juice

1/8 teaspoon hot pepper sauce

1 tablespoon shredded Parmesan cheese

2 teaspoons grated lemon zest

  1. In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes.
  2. Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.

Source: Taste of Home

Then there was One
by

Then there was One

The fall weather is upon us. The crops are changing colors, and the smells of fall are in the air. Where has the time gone? There is one week left in the CSA with a bonus week the following week. Because there is a ton of harvesting to be done, it will be a busy weekend at our place.

This past weekend, 99% of the pumpkins, gourds and winter squash were harvested. A few needed a bit of extra time on the vine. Several started growing after the nice shot of rain that we received late summer. So now that they are out, we need to dive into the task of harvesting everything else!

So take a deep breath, there’s one more week left of this year’s CSA. Carve out some time and preserve your produce. Thank you to the Tracy family for sharing their favorite tomato soup recipe with us which is this week’s featured recipe.

Garden Science

The fall weather is upon us. The crops are changing colors, and the smells of fall are in the air. Where has the time gone? There is one week left in the CSA with a bonus week the following week. Because there is a ton of harvesting to be done, it will be a busy weekend at our place.
Hummingbird moth is the common name used for the genus Hemaris, which include: Hummingbird Hawk-Moth, Sphinx moth, Common Clearwing Hummingbird moth, Snowberry Clearwing Hummingbird moth, Five-Spotted Hawkmoth, and White-Lined Sphinx.

Learn more from the Farmer’s Almanac on the Hummingbird moth.

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.

Spinach/Black Seeded Simpson/Red Oak Leaf Mix – You will notice that there has been insect pressure on the spinach eating small holes in some of the leaves. The last crop of these plants are ready to be harvested.

Dark Red Beets – Learn more about the health benefits of eating beats from the Mayo Clinic. This is an interesting resource from NDSU Extension.

Eggplant – Learn how to use this vegetable here.

An interesting varigated kohlrabit grew this year.

Kohlrabi – Here are a few ways to use kohlrabi from Martha Stewart.

Carrots –You may notice a few carrots where the potato fork may have broken them off in digging. Here are some ways to use your carrots from Martha Stewart.

Cucumbers – Let us know if you would like to make pickles and would like dill. Here are cucumber recipes from Martha Stewart.

Dragon Tongue Beans – Last week of beans. Think about ways to preserve them so your family can enjoy them this winter. Perhaps you don’t have time to can … maybe make them in a soup and freeze the soup for a quick meal.

Harvesting peppers together.

Peppers – A variety from sweet to mild to hot! The variety of peppers this week primarily are yummy pepper, carnival blend and jungle pepper. The hot ones are marked as such and are only in a few boxes for those that have indicated that they like hot peppers.

Potatoes – Yukon Gold and a few Masquerade potatoes this week. Learn more about these potatoes here. Check out this week’s recipe below for potato bread.

Sweet Potatoes – Yum! Our favorite way to prepare them is to make sweet potato fries. Enjoy!

Pumpkins – A few pumpkins for decorating.

Onion – Cut up and freeze your onion to add quickly to a meal that you are making. I think the dry weather affected their size this year.

Summer Squash – Check out these recipes from Farm Flavor.

Winter Squash – A variety to choose from: butternut, kuri, carnival and spaghetti squash.

Tomatoes – Fourth of July, yellow and Sun Gold Hybrid cherry tomatoes this week. Let us know if you would like some for canning.

Zucchini – So many wonderful ways to use Zucchini. Check out these interesting facts about this vegetable on LiveStrong. Try this pasta primavera recipe from Martha Stewart.

Fresh cut arrangement – Hydrangeas and Sedum

Hydrangeas and Sedum

Recipe of the Week

Fourth of July Tomatoes

Thank you to the Tracy family for sharing one of their favorite recipes with us. Make in bulk in store for a quick meal in the winter.

Cream of Fresh Tomato Soup

3 tablespoons good olive oil

1 1/2 cups chopped red onions (2 onions)

2 carrots, unpeeled and chopped

1 tablespoon minced garlic (3 cloves)

4 pounds vine-ripened tomatoes, coarsely chopped (5 large)

1 1/2 teaspoons sugar

1 tablespoon tomato paste

1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish

3 cups chicken stock, preferably homemade

1 tablespoon kosher salt

2 teaspoons freshly ground black pepper

3/4 cup heavy cream Croutons, for garnish

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that’s left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Source: Ina Garten on Food Network

The Effort is Worth It
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The Effort is Worth It

The Minnesota State Fair is a wrap. It’s the pinnacle for people who participate. For our family, showing 4-H projects at the state fair is the culmination of work over the past year.

Minnesota is one of the few states, if not the only at least for the larger livestock states where 4-Hers need to qualify by their placement at the county fair in order to show at the state fair. For the boys to show swine and vegetables, they had to place in the state fair line-up for their pigs (livestock) and for their vegetables (general project) in order to advance to show at the state fair. 4-Hers can bring one livestock and one general project to the state fair.

The experience at the county fair is unique to the county, and the experience at the state fair is unique to the state. Both boys exhibited a pig (swine) at the state fair receiving blues. Both also chose to take their 4-H vegetable general project to the state fair. With the vegetables, we do several plantings throughout the summer which provides for vegetables to be ready for harvest at the right time for the county fair in July and the state fair in August.

Out for a walk with the pigs at the state fair.
General project judging at the state fair.
Vegetable, fruit and herb gardening project judging at the state fair. Missing the watermelon in the picture with the vegetable box.

Sam brought the largest vegetable. So, he was investigating, fostering (fertilizing and pruning) and observing a variety of vegetables until he decided on a zucchini that was 12 pounds and two feet long. Keith brought a vegetable, fruit and herb box which includes two small, three medium and one large vegetable. His box included: sugar-snap peas, cherry tomatoes, kohlrabi, carrots, beets and watermelon. Both left the conference style judging with blues, and Keith found out later that the judged improved his placing to a purple.

What is our why for participating in the state fair? It isn’t the ribbons. It is the experiences, the people that you meet, and the relationships and community that you build. Last but not least, the skill that our kids learn and gain from these experiences are unique and foundational. So when we are exhausted and weary from the experience, we all know it is worth it. 4-H is worth it. We encourage you to give 4-H a try whether a youth member or an adult volunteer. It’s easy to say you don’t have enough time. Make the time, you won’t regret it. The effort is worth it!

Garden Science

Look at this giant pea pod!

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.

Packing boxes

Spinach/Black Seeded Simpson/Red Oak Leaf Mix – You will notice that there has been insect pressure on the spinach eating small holes in some of the leaves. The last crop of these plants are ready to be harvested.

Carrots –You may notice a few carrots where the potato fork may have broken them off in digging. Here are some ways to use your carrots from Martha Stewart.

Cucumbers – Let us know if you would like to make pickles and would like dill. Here are cucumber recipes from Martha Stewart.

Dark Red Beets – Learn more about the health benefits of eating beats from the Mayo Clinic. This is an interesting resource from NDSU Extension.

Super Sugar Snap Peas – The last week of peas.

Harvesting Dragon Tongue Beans.

Dragon Tongue Beans – We may have one more week of beans. Think about ways to preserve them so your family can enjoy them this winter. Perhaps you don’t have time to can … maybe make them in a soup and freeze the soup for a quick meal.

Potatoes – Red Norlands are great for mashed potatoes. Check out this week’s recipe below for potato bread.

Onion – Cut up and freeze your onion to add quickly to a meal that you are making. I think the dry weather affected their size this year.

Tomatoes – Fourth of July and Sun Gold Hybrid cherry tomatoes this week. Let us know if you would like some for canning.

Peppers – A variety from sweet to mild to hot! The variety of peppers this week primarily are yummy pepper, carnival blend and jungle pepper. The hot ones are marked as such and are only in a few boxes for those that have indicated that they like hot peppers.

Kohlrabi – This vegetable can be peeled and cut finely and added to hot dishes or cut like an apple and eaten raw plain or with peanut butter.

Eggplant – Learn how to use this vegetable here.

Purple Cabbage

Zucchini – So many wonderful ways to use Zucchini. Check out these interesting facts about this vegetable on LiveStrong. Try this pasta primavera recipe from Martha Stewart.

Summer Squash – Check out these recipes from Farm Flavor.

Hydrangeas, Sedums and Zinnias this week.

Recipe of the Week

Chicken/Turkey Pot Pie

4 Tbsp. butter

1/2 c. finely diced onion

1/2 c. finely diced carrot

1/2 c. finely diced celery

3 c. shredded cooked chicken or turkey

1/4 c flour

3 c. low-sodium chicken broth, plus more if needed

Splash of white wine (optional)

1/4 tsp. turmeric

Salt and pepper, to taste

Chopped fresh thyme to taste

1/4 c. half-and-half or cream

1 whole unbaked pie crust

1 whole egg

2 Tbsp. water

Directions

  1. Preheat the oven to 375 degrees.
  2. Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
  3. Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
  4. Once it starts to thicken add the turmeric, salt, pepper, and thyme.
  5. Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
  6. Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
  7. Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
  8. Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.

Source: Pioneer Woman

Soak up the Moments
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Soak up the Moments

Life passes us by so quickly. So many times in the rush of life, we forget to sit back and tell ourselves to soak it all in. Remember this moment. There are so many times this summer where I have stepped back and did exactly that. Primarily, it has been after Sam has begged me to go fishing for yet another day.

There have been other moments like watching the boys play baseball to watching them have the fair in person and showing their pigs to watching the sunset. Even the moments working outside together like our 20 min power break weeding sessions with timer and music in hand or simply good conversation.

I encourage you to take time, soak in those precious moments with those around you, be present and take those snapshots in your mind to hold close to your heart.

“Therefore, do not be anxious about tomorrow, for tomorrow will be anxious for itself. Sufficient for the day is its own trouble.” Matthew 6:34

Garden Science

Squash bugs primarily attack squash and pumpkins, although they can also attack other plants in the cucurbit family, such as cucumbers.
Squash bugs are appearing in great numbers. We will be monitoring them and whether we will need to an insecticide to control them from damaging the pumpkins and squash.

Learn more about squash bugs from the University of Minnesota Extension.

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.

Spinach/Black Seeded Simpson Mix – The rain really helped with both the insect pressure and overall growth.

Green Beans – The first crop of green beans are nearing the end. I’d encourage you to consider freezing or canning some for this fall. Let us know if you need some dill to make green bean pickles.

Dragon Tongue Beans

Dragon Tongue Beans – The Dragon Tongue bean can be utilized at multiple stages of maturity. When harvested young the entire bean, shell and seeds are edible. When cooked, the bean will lose its variegated colors. If allowed to mature fully the stripes on the bean will turn to a deep red color and the internal seeds of the bean pod can be shelled and used as is or left in their pods to dry then used as a dried bean.

Carrots – The carrot crop is plentiful. It is so interesting to see how the root vegetables have been adapting to grow deeper to reach moisture. Learn how we get baby carrots in the grocery store on America’s Heartland.

Eggplant – Boy is this a bountiful crop this year. Let us know if you like eggplant!

Dark Red Beets – Some of our shareholders like to cut these up and eat these raw in their salads. I peeled off the skin before cooking them this week and that worked well. Learn more about their nutrition here.

Cucumbers
Did you know that when we harvest cucumbers that they have small spikes on them? Cucumbers may have become spiny for the same reason that some animals are camouflaged or have horns…to protect themselves from predators.

Cucumbers – The cucumbers have kicked production into high gear. Let us know if you would like to make pickles. We do have dill that you could use. Here’s an interesting link on their nutritional value.

Potatoes – Red Norland potatoes are good as boiled or mashed potatoes.

Tomatoes – Fourth of July and the cherry tomatoes are Napa grape and Sun Gold Hybrid.

Zucchini –So many wonderful ways to use Zucchini. Try this zucchini mock apple pie square recipe.

Summer Squash – I had completely forgot about Summer Squash soup…another great way to use this vegetable. Check out the recipe below.

Fresh cut arrangement – Sunflowers and Zinnia.

Recipe of the Week

Yellow Summer Squash Soup

2 large sweet onions, chopped

1 medium leek (white portion only), chopped

2 tablespoons olive oil

6 garlic cloves, minced

6 medium yellow summer squash, seeded and cubed (about 6 cups)

4 cups reduced-sodium chicken broth

4 fresh thyme sprigs

1/4 teaspoon salt

2 tablespoons lemon juice

1/8 teaspoon hot pepper sauce

1 tablespoon shredded Parmesan cheese

2 teaspoons grated lemon zest

1. In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes.

2. Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.

Source: Taste of Home

Another Zucchini?
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Another Zucchini?

I was tossing and turning last night dreaming of digging myself out of a pile of zucchini and patty pan summer squash. You too may have very well found yourself in a similar situation or looked in your box and sighed at the sight of another zucchini and summer squash.

Maybe you were even thinking, hmmm, how can I use this to keep my teenagers in line? I’m here to tell you they work well to keep a teenager in line/throw them off guard. Hence, why the boys may hear me yell, “Hut, hut!” or “Go long.” “Heads up!” Yes, zucchini and summer squash can provide some good entertainment.

Sunburst Hybrid Yellow Summer Squash and Fordhook Zucchini

At this time of year, it gets to the point where some may feel like you can’t even give zucchini away! Perhaps you have thought about gifting the zucchini to a neighbor at night. It kind of reminds me of fruit cake at Christmas. I’m here to say, reconsider the zucchini.

One night, the subject of “What is the big deal about zucchini?” came up at the supper table. So we Googled it and found a few resources that speak to the nutritional value of zucchini including WebMD and LiveStrong. I particularly liked how this vegetable has a lot of vitamins, helps to protect my eyes, my skin, weight, heart, possible cancer reducing properties, aids in digestion and more.

So, I figured I needed to find more ways to use this. I feel like they could make some comedy video on my discussions with people about how they use zucchini and summer squash. I do like what I have found on the Taste of Home, Martha Stewart and more.

This week we tried a hotdish that was a success and dessert with zucchini fudge brownies. Yes, the hotdish recipe was a discussion I had while watching one of the boy’s baseball games.

So give it another try. Provide some additional healthy options for your family. Next time I see you, just be prepared if I yell, “go long” just because moms can have fun too.

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.

Spinach/Red Oak Lettuce/Black Seeded Simpson Mix – The dry weather has put pressure on the crops that were planted in mid-June and early July. We are grateful for the rain we received this week. You will notice that there has been insect pressure on the spinach eating small holes in some of the leaves.

Green Beans – The green beans are plentiful. I’d encourage you to consider freezing or canning some for this fall. Here are a few recipes from Martha Stewart.

Dragon Tongue Beans

Dragon Tongue Beans – The Dragon Tongue bean can be utilized at multiple stages of maturity. When harvested young the entire bean, shell and seeds are edible. When cooked, the bean will lose its variegated colors. If allowed to mature fully the stripes on the bean will turn to a deep red color and the internal seeds of the bean pod can be shelled and used as is or left in their pods to dry then used as a dried bean.

Carrots – The carrot crop is progressing. It is so interesting to see how the root vegetables have been adapting to grow deeper to reach moisture. Learn how we get baby carrots in the grocery store on America’s Heartland.

Radishes – This crop has been long-lasting this year. Wash, cut off the tops and also the bottoms, slice and enjoy in salads or put in hot dishes. Some enjoy dipping in salt. Some radish recipes from Martha Stewart.

Dark Red Beets – Some of our shareholders like to cut these up and eat these raw in their salads. I peeled off the skin before cooking them this week and that worked well. This is an interesting resource from NDSU Extension.

Cucumbers – The cucumbers have kicked production into high gear. Let us know if you would like to make pickles. We do have dill that you could use.

Red Norland
Kennebec

Potatoes – Red Norland potatoes are good as boiled or mashed potatoes. The brown-skinned potatoes are Kennebecs. Learn more about how potatoes are grown here.

Fourth of July Tomatoes

Tomatoes – Fourth of July and Sun Gold Hybrid cherry tomatoes this week.

Sunburst Hybrid Summer Squash – butter yellow scallop-type squash.

Zucchini –So many wonderful ways to use Zucchini. Try this pasta primavera recipe from Martha Stewart.

Fresh cut arrangement – Sunflowers and Zinnia.

Recipe of the Week

I used Sunburst Hybrid summer squash.

Spanish Style Squash Hotdish

Source: Farm Journal and from the kitchen of Mary Jo Patzer mother of one of our shareholders Laura Eschen. Thank you for sharing!

1 pound ground beef

1/3 cup chopped onion

5 cups Zucchini sliced (I used summer squash and used the slicing/chipping option in my salad shooter)

½ teaspoon salt

¼ teaspoon garlic salt

¼ teaspoon ground cumin

1/16 teaspoon pepper

8-ounce tomato sauce

12 oz mexi-corn or corn and peppers diced

Top with mozzarella cheese

Saute ground beef and onion. Add squash and seasonings. Cook over medium heat 3-5 minutes. Add tomato sauce and corn. Bring to a boil, reduce heat, cover. Simmer 10 minutes or until squash is tender. Top with cheese. Serve after the cheese has melted. Serves six.

Harvest Contests
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Harvest Contests

I always enjoy harvesting vegetables because it feels like a treasure hunt. Who doesn’t enjoy a good treasure hunt full of surprises and unexpected rewards? Yet, harvesting vegetables when you have a few other projects to complete, or you simply want to rest can be a challenging chore.

Sam and Steve have found a fun way to accomplish this task by having different types of contests. This week, it was seeing who could find the longest green bean. I believe this heated contest ended in a tie with both harvesting eight-inch-long green beans. We also find ourselves making a game out of harvesting zucchini and cucumbers…resembling catch and quick hands.

Finding Joy in the small, simple items in life can bring peace to the craziness that life presents.

See the world through the eyes of your inner child. The eyes that sparkle in awe and amazement as they see love, magic and mystery in the most ordinary things. – Henna Sohail

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.

Spinach/Red Oak Lettuce/Black Seeded Simpson Mix – The dry weather has put pressure on the crops that were planted mid-June. We are grateful for the rain we received last night. You will notice that there has been insect pressure on the spinach eating small holes in some of the leaves.

Green Beans – The green beans are plentiful. I’d encourage you to consider freezing or canning some for this fall. Learn more about green bean production from America’s Heartland here.

Carrot tops
Carrots are a wonderful root vegetable. Place in your refrigerator and eat raw or cooked.

Carrots – The carrot crop is progressing. It is so interesting to see how the root vegetables have been adapting to grow deeper to reach moisture. Learn how we get baby carrots in the grocery store on America’s Heartland.

Radishes – This crop has been long lasting this year. Wash, cut off the tops and also the bottoms, slice and enjoy in salads or put in hot dishes. Some enjoy dipping in salt. Some radish recipes from Taste of Home.

Dark Red Beets – Some of our shareholders like to cut these up and eat these raw in their salads. I enjoy cooking them, peeling off the skin and putting a little bit of butter on them. This is an interesting resource from NDSU Extension.

Cucumbers – The cucumbers have kicked production into high gear. Let us know if you would like to make pickles. We do have dill that you could use.

Potatoes – Red Norland potatoes are good as boiled or mashed potatoes. Learn more about how potatoes are grown here.

Sun Gold Hybrid tomatoes
Fourth of July tomatoes

Tomatoes – Fourth of July and Sun Gold Hybrid cherry tomatoes this week.

Onions – yellow onions

Sunburst Hybrid Summer Squash

Zucchini –So many wonderful ways to use Zucchini. Try this pasta primavera recipe from Martha Stewart.

Fresh cut arrangement – Sunflowers and Zinnia.

Recipe of the Week

Zucchini Cobbler

8 cups chopped seeded peeled zucchini (about 3 pounds untrimmed)

2/3 cup lemon juice

1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

CRUST:

4 cups all-purpose flour

2 cups sugar

1-1/2 cups cold butter, cubed

1 teaspoon ground cinnamon

1. Preheat oven to 375 degrees Fahrenheit. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice until zucchini is tender, 15-20 minutes. Stir in sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the heat; set aside.

2. In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half the remaining crust mixture into a greased 15x10x1-in. baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.

3. Bake until golden and bubbly, 35-40 minutes. Cool in pan on a wire rack.

Source: Taste of Home

Why 4-H?
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Why 4-H?

This week is fair week. If you have never shown at the fair or had family members that have shown, let me paint a picture for you. The house and laundry are chaos. Meals are served in the barn. Tension is very high, and sleep deprivation is present. Families learn to navigate and operate together under high stress situations. Many wonder, why do you do this?

Fair week is where 4-H projects outcomes become a realization. We watch children grow and achieve personal growth that they didn’t know was possible. 4-Hers learn, fail, succeed, face challenges and grow in a safe environment.

Our boys bring both general projects and livestock projects to the fair. On Monday, they bring in general projects from shop to foods to photography to gardening to safety to so much more! 4-H isn’t just for farm kids, it is for everyone.

Keith’s 4-H vegetable box ready for judging.
Sam received grand champion giant vegetable with his zucchini. Keith received grand champion vegetable box.

I ask the boys to do general projects because general projects are life skills in action, developing new skillsets, exploring new areas and visiting with an adult judge explaining all they have learned. While the judging might appear nerve racking, the boys both enjoy visiting with the judge about their projects and sharing their knowledge.

Livestock projects develop different skill sets including growing their knowledge of agriculture and developing an understanding and passion for feeding people. Thinking of others, putting people first while being compassionate caretakers for animals. Not to many people can say that they enjoy working with a nearly 300 pound animal…their pig.

Why are 4-H projects judged? To Make the Best Better. Each 4-H project allows youth to reflect on new goals they can set, new ways to challenge themselves and to foster a growth mindset towards a positive perspective.

4-H provides an opportunity to network and learn from others, cultivate communication and leadership skills, and provides unique situations to develop lifelong skill sets.

The 4-H Pledge

I PLEDGE my HEAD to clearer thinking,
my HEART to greater loyalty,
my HANDS to larger service,
and my HEALTH to better living,
for my family, my club, my community, my country and my world.

I encourage you to support our youth and encourage them to be involved in 4-H. 4-H helps us to grow and develop our future leaders for our communities. We all know we need good leaders. Our youth our worth our time and investment.

Why do we stretch ourselves thin on fair week and with our involvement in 4-H? Our kids are our why. Our kids our worth our time and investment. The future of our communities and all areas that need leadership are worth it. Learn more at your county Extension office or search 4-H in your state.

Garden Science

These beetles are eating the flowers and other plants. Japanese beetles (Popillia japonica) were first found in the United States in 1916, after being accidentally introduced into New Jersey. Until that time, this insect was restricted to Japan where it is not a major pest. This pest is considered to be an invasive species. It is now found throughout the eastern U.S., except for Florida, and continues to move westward.

Learn more at University of Minnesota Extension.

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.

Super Sugar Snap Peas – This garden favorite is producing like crazy. It is hard to keep up. The second crop of peas was planted mid-June. Due to the dry weather, it has been slower growing. While I love to just eat these peas fresh. Here are a few ideas from Taste of Home for additional ways to use them.

Green Beans growing on the plant.

Green Beans – Learn more about green bean production from America’s Heartland here.

Radishes – Wash, cut off the tops and also the bottoms, slice and enjoy in salads. Some enjoy dipping in salt. Some radish recipes from Taste of Home.

Dark Red Beets – Some of our shareholders like to cut these up and eat these raw in their salads. This is an interesting resource from NDSU Extension.

Carrots – First round of carrots. More to come!

Cucumbers – The first cucumbers of the season. Here is a simple cucumber salad recipe from Martha Stewart.

You have small new Kennebec potatoes in your box. If you have a few red ones they are Norlands.

Potatoes – Kennebec potatoes good for baked potatoes. Learn more here.

Zucchini – The first of the season. So many wonderful ways to use Zucchini. I have posted

Fresh cut flowers

Fresh cut arrangement – Hydrangeas, Sunflowers and Zinnia.

Recipe of the Week

Chocolate Zucchini Brownies

Fudgy Zucchini Brownies

2 cups all-purpose flour

1/3 cup baking cocoa

1-1/2 teaspoons baking soda

1 teaspoon salt

2 cups shredded zucchini

1-1/2 cups sugar

3/4 cup vegetable oil

1/2 cup chopped walnuts

2 teaspoons vanilla extract

Frosting

1/4 cup butter, cubed

1 cup sugar

1/4 cup milk

1/2 cup semisweet chocolate chips

1/2 cup miniature marshmallows

1 teaspoon vanilla extract

1/2 cup chopped walnuts, optional

1. In a large bowl, combine the flour, cocoa, baking soda and salt. In a small bowl, combine the zucchini, sugar and oil; stir into dry ingredients until blended. Stir in walnuts and vanilla.

2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack for 30 minutes.

3. In a large saucepan, melt butter; stir in sugar and milk. Bring to a boil over medium heat, stirring frequently. Cook and stir 1 minute or until smooth. Remove from the heat. Stir in chips and marshmallows until melted and smooth; add vanilla. Spread over brownies. Sprinkle with walnuts if desired.

Source: Taste of Home

Positively impacting the world
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Positively impacting the world

This week, I have had the opportunity to listen to many researchers share their knowledge with farmers and ranchers at some of NDSU Research Extension Center’s field days. These field days are open to the public to learn more and to see how they can apply what they learn to improve their farm or ranch.

It is absolutely fascinating to hear what the researchers are working on, and their passion and desire to improve our food supply chain exudes them. It is so fun to watch people do what they love and know that what they do will positively impact the world.

I’ve had the great opportunity to work with researchers and Extension personnel in four states: Minnesota, South Dakota, Wisconsin and North Dakota. I can say without a doubt that I wish the general public new how much work goes into each and every step of the food supply chain. The true passion and desire to make the best better and to feed the world is real and grounded at the very beginning of each of our food supply processes.

Field Tours
Chickpeas
Field Peas
Pollinator Garden
Canola

Garden Science

Colorado potato beetles feed primarily on potatoes. They can also attack other plants in the night shade family (Solanaceae), including: eggplant, tomato and peppers. Learn more from the University of Minnesota Extension.

Boxes of Produce

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

Black Seeded Simpson Lettuce – 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. With all the lettuce, I thought you’d appreciate these resources with recipes from NDSU Extension.

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

Did you know that when we harvest cucumbers that they have small spikes on them? Cucumbers may have become spiny for the same reason that some animals are camouflaged or have horns…to protect themselves from predators.

Cucumbers – The first cucumbers of the season.

Super Sugar Snap Peas – This garden favorite is producing like crazy. It is hard to keep up The second crop of peas was planted mid-June. Due to the dry weather, it has been slower growing. While I love to just eat these peas fresh. Here are a few ideas from Taste of Home for additional ways to use them.

Radishes – Wash, cut off the tops and also the bottoms, slice and enjoy in salads. Some enjoy dipping in salt. Some radish recipes from Taste of Home.

Dark Red Beets – Some of our shareholders like to cut these up and eat these raw in their salads. This is an interesting resource from NDSU Extension.

Zucchini – The first of the season.

Fresh cut arrangement – Hydrangeas, Sunflowers and Zinnia.

Sunflower
Zinnia

Recipe of the Week

Sugar Snap Peas with Sesame Seeds

1 pound sugar snap peas

Dark sesame oil

Sesame seeds

Kosher salt

Toss sugar snap peas in a bowl with sesame oil, sesame seeds, and kosher salt, to taste. Serve.

Proactive Solutions
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Proactive Solutions

It is so easy to look at the problems that lie in front of us and feel so overwhelmed that it is paralyzing. So, paralyzing that you can’t think of proactive solutions to address it. For me, I literally need to talk myself into how great I know I will feel after addressing a solution in this case weeding. Yet, I don’t even want to start weeding. Because once you start weeding, part of it looks wonderful, and the un-weeded looks like a bad hair day…pretty obviously AWFUL. At least when it is all weedy, it looks consistent. You hope that anyone that drives by just doesn’t notice it.

Weeds in our flower and vegetable gardens can feel so overwhelming. I’d much rather stay in bed than face those weeds. Yet, I forced myself on the only free Saturday in June to roll over so that I literally had no choice but to fall out of bed and land on my feet.

While I despise the weeds, I truly admire them. Let’s face it, we all need to be more like weeds and grow and flourish no matter what the weather conditions. Stand tall and proud wherever the seed lands.

I encourage you to find proactive solutions to attack today’s challenges.

After I got over the paralyzing feeling and started in with my proactive solutions, I just started weeding, I took it by sections so that I was able to proudly reflect back on the accomplishments.

By the end of the weekend, the gardens were no longer looking like a bad hair day, rather they appeared to have just come from seeing the hair dresser. The good plants were standing tall and proud and ready to grow in such a manner to shade out the weeds and negativity that hold them back from being productive.

I encourage you to push yourself to find the proactive solutions to what is holding you back. You too will stand tall and proud once you have achieved the dreaded task and implemented proactive solutions.

“In any moment of decision, the best thing you can do is the right thing. The worst thing you can do is nothing.” – President Theodore Roosevelt

It is so easy to look at the problems that lie in front of us and feel so overwhelmed that it is paralyzing. So, paralyzing that you can’t think of proactive solutions to address it. For me, I literally need to talk myself into how great I know I will feel after addressing a solution in this case weeding.
In addition to weeding, we tied up the tomato plants so as they grow they climb up the fence. This will help the tomatoes to stay clean.

Garden Science

Striped Cucumber Beetle

The Striped Cucumber Beetle feeds primarily on cucumbers, squash, melons, and pumpkins. Active from May through August. May kill or retard growth of seedlings, if numbers are severe. Vector of bacterial wilt in curcurbits and of cucumber mosaic virus. Source: University of Minnesota Extension

Tomatoes are growing.
The green beans are flowering. Soon green beans will begin to grow.
A fun pic together after inspecting the garden for insects.

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 rhubarb stalks are so long this year. You harvest rhubarb by pulling the stalk out of the ground. This process does not include pulling the root out of the ground. Then you cut the leaf off of the top of the stalk and cut off the part of the stalk that was attached to the base of the plant.

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. One or two more weeks of rhubarb. Make the most of it! Check out this recipe for Strawberry Rhubarb Cream Cheese Bars.

Black Seeded Simpson can be harvested for several weeks.

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. Learn more about lettuce from America’s Heartland.

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

Spinach with Beet Greens – Remember to wash before eating. A combination of these vegetables will make such a wonderful meal! Check out Taste of Home’s spinach recipes.

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

Herb Pots – We have a variety of herbs in a pots for you to put on your deck, patio or kitchen. Basil, parsley, thyme, rosemary and oregano. Shareholders will receive a mix of three of these in a pot. Enjoy!

Hosta

Fresh cut arrangement – Hosta leaves, peonies, irises and asparagus ferns.

This week’s CSA share.

Recipe of the Week

Strawberry Spinach Salad

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