healthy food

Finding Commonalities
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Finding Commonalities

Enjoying the evening sunset together as we harvested sweet corn. In the end, we all just want more quality time with our loved ones. No technology, just Mother Nature and good conversation.

Enjoying the evening sunset together as we harvested sweet corn. In the end, we all just want more quality time with our loved ones. No technology, just Mother Nature and good conversation.

Whether at a baseball game or at the dentist office, we end up discussing summer activities with our kids, challenges as working moms balancing summer schedules, and concern for our kids as they enter into a new school year. We share a lot of the same concerns even though, what we have most in common is being parents, and the love we have for our children.

These conversation also end up including our CSA or questions they have about farming. Questions range from how our CSA is doing with the weather to what’s working and what’s not working compared to what they are experiencing or seeing in their area. These conversations are often times with friends that grew up in town and/or currently reside in town. We also discussed how the food is grown and technologies in agriculture. We, meaning all four of us, enjoy the conversations and the opportunity to help others gain a better understanding for how food is grown.

We are happy to answer questions that others have about what we do. What matters, is that in life we are always learning. After all, it is simply fun and interesting to learn how food is grown and raised to feed our families.

 

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!

Red Oak Leaf Lettuce – I think God is trying to give you a break on lettuce. I have replanted this crop no less than 5 times. I see a variety is peeking through the ground.

Spinach  – The spinach is in the lettuce salad mix this week. It doesn’t like the heat we have been receiving.

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

Kohlrabi – You either have a purple or green kohlrabi in your box. Peel it and eat it like an apple.

Purple Beans – Just a taste this week.

These were some overgrown beets.

These were some overgrown beets.

Beets –  Detroit Dark Red Beets in your box. Check out how to cook them here.

Cherry Belle Radishes – They may be small but their taste is mighty. Enjoy in a salad or a radish sandwich – on buttered bread.

Carrots

Golden Egg Hybrid Summer Squash –  The best-tasting squash in Burpee’s taste trials for 2 years in a row.

Zucchini – The zucchini is still producing. Wondering when it will slow down.

Cucumbers – This crop is dwindling. You will get a break from cucumbers shortly until a new variety of this crop comes in.

Plenty of tomatoes to harvest.

Plenty of tomatoes to harvest.

Tomatoes – A variety abounds for you this week.

Peppers – Green Bell Peppers

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

Onions –  Snow White hybrid and Giant Red Hamburger onions.

sweet corn

Sam’s neatly stacked sweet corn.

Sweet Corn – One of summer’s favorites.

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

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

Yukon Gold Potatoes

Yukon Gold Potatoes

Yukon Gold Potatoes – A beautiful golden variety of potato.  Learn some fun facts about potatoes grown in Minnesota and the Northern Plains here.

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.

Fresh cut arrangement – Zinnias and sunflowers

Recipe of the Week

These zucchini brownies are a favorite.

These zucchini brownies are a favorite.

Zucchini Brownies

Ingredients

•2 cups all-purpose flour

•1/3 cup baking cocoa

•1-1/2 teaspoons baking soda

•1 teaspoon salt

•2 cups shredded zucchini

•1-1/2 cups sugar

•3/4 cup vegetable oil (I will substitute with applesauce.)

•1/2 cup chopped walnuts

•2 teaspoons vanilla extract

Frosting

•1/4 cup butter, cubed

•1 cup sugar

•1/4 cup milk

•1/2 cup semisweet chocolate chips

•1/2 cup miniature marshmallows

•1 teaspoon vanilla extract

•1/2 cup chopped walnuts, optional

 

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

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

•In a large saucepan, melt butter; stir in sugar and milk. Bring to a boil over medium heat, stirring frequently. Cook and stir 1 minute or until smooth. Remove from the heat. Stir in chips and marshmallows until melted and smooth; add vanilla. Spread over brownies. Sprinkle with walnuts if desired. Yield: 2 dozen.

Source: Taste of Home

Lessons from Weeds
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Lessons from Weeds

 

The weeds are loving this weather. Check out this giant ragweed that they pulled out of the sweet corn field.

The weeds are loving this weather. Check out this giant weed that they pulled out of the sweet corn field.

This weekend the boys found this giant weed reaching towards the sky amidst the sweet corn. Even thought the sweet corn was trying to crowd it out, this weed just kept on stretching and growing. We had been keeping an eye on the weeds, but obviously this one snuck past us.

Weeds provide an interesting life lesson. Even when the growing conditions are challenging, keep reaching and striving to grow tall and strong. It is during these times that people are surprised by the personal growth.

Weeds also seem to take advantage of great growing conditions and thrive during these times. Again, a great lesson of when the conditions are right make the most of it.

Lesson from the Weeds – Life is worth living. Maximizing the opportunities that are presented will determine your outcomes for personal growth.

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, Prizeleaf and Red Oak Leaf Lettuce Mix – Are you having challenges storing your lettuce? This is what I do. Wash it, place in a salad spinner, drain the water off the salad spinner, spin again and then place in a plastic bag in my vegetable crisper. It lasts me the full week or more.

Spinach  – The spinach is in the lettuce salad mix this week. It doesn’t like the heat we have been receiving.

Purple Beans – Love the color and fun to cook with!

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

Kohlrabi – You either have a purple or green kohlrabi in your box. Peel it and eat it like an apple.

Love the color of the Bulls Blood Beets.

Love the color of the Bulls Blood Beets.

Beets –  Bulls Blood Beets and Detroit Dark Red Beets in your box. I place the beets in a pan, cover the beets with about an inch of water. Bring to a boil and boil until a fork can be inserted easily into the beet. Remove from the heat and drain the water. Using paper towels I gently rub the skin of the beet off, slice them and enjoy!

Cherry Belle Radishes in your boxes this week. Love the color!

Cherry Belle Radishes in your boxes this week. Love the color!

Cherry Belle Radishes – They may be small but their taste is mighty. Enjoy in a salad or a radish sandwich – on buttered bread.

Watermelon Radishes –  This is the last of this crop. Interested to hear your thoughts.

Golden Egg Hybrid Summer Squash –  The best-tasting squash in Burpee’s taste trials for 2 years in a row.

Zucchini – The zucchini is still producing. Wondering when it will slow down.

Onions –  Yellow Candy – These onions are beautiful. Enjoy!

Cucumbers – This crop is dwindling. You will get a break from cucumbers until a new crop comes in of a different variety.

The tomatoes are ready for harvest.

The tomatoes are ready for harvest.

Tomatoes – Just starting to come in.

Peppers – Sweet, Thunderbolt Pepper

Sweet Corn – One of summer’s favorites.

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

Parsley and Basil are available for you to take home. Freeze or dry it to use in your cooking throughout the year.

Parsley and Basil are available for you to take home. Freeze or dry it to use in your cooking throughout the year.

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.

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

Fresh cut arrangement – Zinnias and sunflowers

 

Recipe of the Week

Freezing Corn

I keep it simple because I don’t have time for more when it comes to freezing my vegetables to feed the family throughout the year.

After peeling off the loose husk and clipping off the extra silk, I cook the corn on the grill, rotating it over about a 30 minute time frame.

After peeling off the loose husk and clipping off the extra silk, I cook the corn on the grill, rotating it over about a 30 minute time frame.

After the husks are browned around the entire cub, I peel the husks off, and it is ready to eat.

After the husks are browned around the entire cub, I peel the husks off, and it is ready to eat.

What we don't eat, we simply cut off the extra sweet corn. A bundt pan works great to catch all of the corn. We then place it in a Ziploc bag that has been labeled and dated and place in the freezer to use this winter.

What we don’t eat, we simply cut off the extra sweet corn. A bundt pan works great to catch-all of the corn. We then place it in a Ziploc bag that has been labeled and dated and place in the freezer to use this winter.

 

Learning by Doing
by

Learning by Doing

This week is fair week in our house. Those that have been involved in county fairs realize this means chaos and exhaustion by everyone in the household. Some may wonder why we put ourselves through this. The short answer is we participate because our kids are in 4-H. The longer answer is: our kids are members of 4-H because we know it builds lifelong friendships, provides unique personal growth opportunities and the kids learn by doing.

The boys brought general projects and are showing animals. Some of their general projects like photography and shop projects could be done ahead of time. Projects like livestock are conducted over several months, over the period of the lifetime of the animal, and some general projects need to be done as close to project judging time as possible such as foods and vegetable gardening.

Sam sharing his Cloverbud general projects with a judge.

Sam sharing his Cloverbud general projects with a judge.

Sam's photo off of our deck following one of the recent storms. He framed the photo and said he like the different colors in the picture and if you look closely that you can see that the roads form different letters. Appreciate how he made me step back and look at his photo through a different lense - a good life lesson.

Sam’s photo that he was sharing with the judge was taken from our deck following one of the recent storms. He framed the photo and said he liked the different colors in the picture and if you look closely that you can see that the roads form different letters. I appreciate how he made me step back and look at his photo through a different lense – a good life lesson.

One of Keith's one hundred photos that sparked his idea for a theme of 4 on roads. The judge said she appreciated his perspective and understanding that you don't always have to take a photo standing up and that he chose a different perspective in how to look at his surroundings.

One of Keith’s one hundred photos that sparked his idea for a theme of four photos on roads. The judge said she appreciated his perspective and understanding that you don’t always have to take a photo standing up and that he chose a different perspective in how to look at his surroundings.

Allowing the kids to complete projects with minimal guidance does take patience for both parties involved, but it allows the kids to grow. For example, learning that sometimes you need to take over 100 photos to get four really good ones that you are happy with or being persistent to find the proper way to display an item such as vegetables.

Through this journey, they are learning the value of mentorship and seeking out others that are experts or have experiences in project areas helps them to understand the value in building a community of support. Thank you to all who have been willing to help. As parents, we see the personal growth, and the humbleness they demonstrate in learning from others.

As project judging time arrived, the kids said they were nervous about the judging. Through the judging process, they learned to shake hands before and after their interviews, remove their hats when conducting their interviews and say thank you at the end of their judging. Once completed, they said it was really fun, and they were so appreciative of how helpful the judges were in teaching them more about their projects and truly seeing what they had learned by doing.

Preparing for the vegetable project was a challenge as we didn't quite know how to properly display the vegetables for a blue ribbon display. After looking at the vegetable and potato displays last year, Keith said he wanted to bring them. He was very nervous for this judging, but as you can see he enjoyed his discussion with the judge who was very helpful in helping us both understand the vegetable project and potato project. Keith was ecstatic to receive Reserve Champion in his potato project and Honorable Mention with his Vegetable Project.

Preparing for the vegetable project was a challenge as we didn’t quite know how to properly display the vegetables for a blue ribbon display. After looking at the vegetable and potato displays last year, Keith said he wanted to bring them. He was very nervous for this judging, but as you can see he enjoyed his discussion with the judge who was very helpful in helping him to understand the vegetable project and potato project. Keith was ecstatic to receive Reserve Champion in his potato project and Honorable Mention with his Vegetable Project.

As a parent living in the chaos of fair week and in my exhaustion, I question whether it is worth it. But I am reminded by take away comments and gestures throughout each day of the fair.

As Keith was selecting his pen of two laying hens and was contemplating the final decision, he said, “Mom today isn’t about winning. It is about learning.”

I asked Sam how it went in the show arena, and how did it go answering the judges questions. He responded with a big grin, “I got the best ribbon I could get – a green.” As a 4-H Cloverbud, they all receive green participation ribbons as an opportunity to learn by doing, to gain confidence in learning that participating, learning and having fun – is the most important thing.

Yesterday, the boys washed their 4-H chickens and pig – together, no fights simply building self-confidence and experiencing new things together. As the day came to a close, I complimented them on how well they worked together. They looked at each other and said, “Yes we did, and it was fun.” The working together carried over to the fair in their pride in caring for their animals and showing them to the fairgoers.”

So from this exhausted parent to other exhausted parents, 4-H and participating in the county fair is definitely worth the investment of time and effort. Watching your kids Learn by Doing is priceless. After all, in the end it is not about the blue ribbon it is about raising a blue ribbon kid.

Garden Science

Did you know that we are still planting seeds in the a garden? These will be some of the last crops planted this year. The plan is for these to reach maturity the last few weeks of the growing season and hoping to have a later frost.

Tilling up another area to replant with the final round of lettuce, spinach, kohlrabi and cucumbers.

Tilling up another area to replant with the final round of lettuce, spinach, kohlrabi and cucumbers.

This weekend we replanted peas and reinstalled the pea fence that had been twisted a bit in some earlier storm winds.

This weekend we replanted peas and reinstalled the pea fence that had been twisted a bit in some earlier storm winds.

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. 

Black Seeded Simpson Lettuce – Are you having challenges storing your lettuce? This is what I do. Wash it, place in a salad spinner, drain the water off the salad spinner, spin again and then place in a plastic bag in my vegetable crisper. It lasts me the full week or more.

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  – The spinach is in the lettuce salad mix this week. It doesn’t like the heat we have been receiving.

Green Beans

Green Beans

Green Beans – Plenty are growing – let us know if you would like any to can or freeze. Here are some recipe ideas.

Carrots – Some beautiful purple carrots this week.

Sugar Snap Peas – A new crop is in.

Kale – Here are some recipes for this vegetable. Two varieties Dwarf Blue Curled Vates and Ursa Kale.

Kohlrabi – You either have a purple or green kohlrabi in your box. Peel it and eat it like an apple.

Beets –  Dark Detroit Red Beets – Learn how to cook beets here.

Watermelon Radish

Watermelon Radish

Radishes – Watermelon radishes – let us know what you think about this vegetable.

Golden Egg Hybrid Summer Squash –  The best-tasting squash in Burpee’s taste trials for 2 years in a row.

Zucchini – The zucchini is growing like crazy. Learn how to save it for use during the cold winter months From the Farm Table and try some of the recipe ideas from Martha Stewart.

Onions – Yellow Candy – These onions are beautiful. Enjoy!

Cucumbers

Cucumbers

Cucumbers – Enjoy these in your box. Let us know if you are interested in canning quantities and dill for pickles.

Fresh Basil – some of you have basil in your herb pots and some do not. Check out these basil ideas.

Fresh Dill

Fresh cut arrangement – Zinnias and sunflowers

Recipe of the Week

Chocolate Zucchini Bread Recipe

Ingredients

2 cups sugar

1 cup applesauce

3 large eggs

3 teaspoons vanilla extract

2-1/2 cups all-purpose flour

1/2 cup baking cocoa

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon baking powder

2 cups shredded peeled zucchini

1/4 miniature chocolate chips (optional)

Directions

  1. In a large bowl, beat the sugar, applesauce, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.
  2. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each)

 

Stand up, Stand Tall
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Stand up, Stand Tall

Welcome Minnie and Daisy to the farm.

Welcome Minnie and Daisy to the farm. Barn cats play an important part of controlling field mice and other rodents around our place. As you can tell, we all love having these kittens around.

Thank you to everyone who expressed concern over how our crops fared the storms. We are happy to share (see photo below) that they have recovered as much as can be expected. They have stood back up, standing tall and looking like a crop is in their future. I shared the photos last week as an opportunity to help everyone better understand what happens to farmers’ crops when storms roll through.

One comment from our blog post sticks out – “After all my years of farming, one thing I have learned, is that we do everything we can to ensure that the crop we put in the ground will grow and reap a harvest with whatever weather conditions Mother Nature gives us. If you were thinking positively when you planted it, chances are…it will be ok.”

This comment reminded me that farming presents more learning lessons than one realizes. In fact, it reminds me a lot of life and parenting. We do all we can to ensure that we are helping our children grow up to be productive, loving and caring people who provide back to this world more than they have been given. We think positively about their future. While we are preparing them, similar to preparing to growing a crop, we do the best we can hoping that whatever storms come their way in life that they to, like the corn, will stand back up, stand tall and reap a productive lifetime.

Garden Science

This is a photo of the top of the corn plant last week.

This is a photo of the top of the corn plant last week. Take time to check out the different plants. They really are unique.

The ornamental corn leaf feels different then the...

The ornamental corn leaf feels different then the…

broom corn leaf...

broom corn leaf…

then the field corn leaf. All are unique to the type of corn variety that it is.

then the field corn leaf. All are unique to the type of corn variety that it is.

Great news. All types of corn are standing back up on their own. When I refer to types I mean: sweet corn, field corn, ornamental corn, broom corn and popcorn. Corn genetics are an amazing thing. Thanks to plant scientists these plant varieties were able to withstand that strong wind and straighten back up to keep on growing. I think it also helped that we were all praying for this to happen. God is good!

Great news. All types of corn are standing back up and standing tall on their own. When I refer to types I mean: sweet corn, field corn, ornamental corn, broom corn and popcorn. Corn genetics are an amazing thing. Thanks to the plant scientists, these plant varieties were able to withstand that strong wind and straighten back up to keep on growing. I think it also helped that we were all praying for this to happen. God is good!

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. 

Black Seeded Simpson Lettuce – With a lot of lettuce in your boxes, check out Martha Stewart’s lettuce salad recipes or this potluck taco idea for picnics and family gatherings. 

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 and Beet Leaves – We thinned our beets and have combined them with the spinach for a healthy salad mix.

Carrots

Carrots

Carrots – Some beautiful carrots this week.

Kale – Here are some recipes for this vegetable. Two varieties Dwarf Blue Curled Vates and Ursa Kale.

Kohlrabi

Kohlrabi

Kohlrabi – You either have a purple or green kohlrabi in your box.

Beet –  Dark Detroit Red Beets – Learn how to cook beets here.

 

Picking green beans can literally be exhausting.

Picking green beans can literally be exhausting.

Green Beans – Plenty are growing – let us know if you would like any to can or freeze. Here are some recipe ideas.

Watermelon Radish

Watermelon Radish

Radishes – Watermelon radishes – let us know what you think about this vegetable.

Golden Egg Hybrid Summer Squash –  The best-tasting squash in Burpee’s taste trials for 2 years in a row.

Quite the zucchini and summer squash harvest this week.

The zucchini and summer squash harvest this week.

Zucchini – The zucchini is growing like crazy. Learn how to save it for use during the cold winter months From the Farm Table and try some of the recipe ideas from Martha Stewart.

Onions – red onions – These onions took a beating in the storms. They had stopped growing so we harvested them this week.

Fresh Basil – some of you have basil in your herb pots and some do not. Check out these basil ideas.

Fresh cut arrangement – Zinnias

Recipe of the Week

Cinnamon Zucchini Bread

Cinnamon Zucchini Bread

Cinnamon Zucchini Bread

Ingredients

3 Eggs, beaten

1 cup Sugar

1 cup Brown Sugar

1 cup applesauce

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

Shredding zucchini is super easy and fun with this salad shooter.

Shredding zucchini is super easy and fun with this salad shooter.

Instructions

Beat together the eggs, sugars and applesauce.

Stir together all the dry ingredients and add to the egg-sugar mixture. Stir in the shredded zucchini.

Coat four mini loaf pans with cooking spray. Sprinkle sugar on the bottom. Pour batter evenly in all four pans. Sprinkle tops with sugar.

Bake at 325 degrees for 45-50 minutes, or until toothpick comes out clean.

Science Abounds
by

Science Abounds

Science abounds in agriculture that is why science experiments are a constant in agriculture and on our farm. We are always trying to learn and grow from what we are doing. Constantly trying to improve on what has been done before. Two experiments this year are cover crops and strip cropping.

Garden Science

Photo shows the area where we have planted the vines between the strips of rye grass/rapeseed.

Photo shows the area where we have planted the vines between the strips of rye grass/rapeseed.

What is a Cover Crop? Cover crops are plants sown to form a living mulch and are planted to provide seasonal soil cover on cropland when the soil would otherwise be bare—i.e., before the crop emerges in spring or after fall harvest.

Cover crops help reduce soil erosion and keep weeds in check. When cover crops are turned into the soil to provide organic matter and nutrients, they’re called “green manures.”

Common cover crops in Minnesota include rye and other small grains, buckwheat and hairy vetch. They are best suited to areas of the state with plenty of water available in the soil for both the cover crop and the main crop. Using cover crops in Minnesota can be difficult because of the small window of opportunity to establish them to grow. Minnesota farmers have nonetheless found creative ways to utilize cover crops.

What is Strip Cropping? Strip cropping is a method of farming which involves cultivating a field partitioned into long, narrow strips which are alternated in a crop rotation system. It is used when a slope is too steep or when there is no alternative method of preventing soil erosion.

We decided to leave some strips of our cover crops in the field through the growing season as a method of weed control between our rows of vines. It has been interesting to observe both the effects of the strip cropping and the cover crops.

The strip cropping of rye grass and rapeseed began as a cover crop last fall. We tilled the cover crop up this spring which then went into our soil as “green manure” to help provide nutrients for this year’s crops.

We left strips of the cover crop in the field area where we were planting vines. We then planted our vining crops, such as pumpkins, squash, watermelon etc, in the tilled areas.

Observations

1.The rye grass and rapeseed do appear to help control the weed growth and have also seemed to help suppress some of the insect pressure on the vining crops.

2. There was a section because of a later harvest of a crop where we did not plant a cover crop. The weed growth and weed pressure in this area is heavy.

3.We have harvested the rye grass for feed and bedding for our chickens and pigs. This has been a benefit to those animals.

Learn more from the Minnesota Department of Agriculture and from the University of Minnesota Extension.

The Harner Brothers have been raising broilers (meat) chickens (white feathers). The chicken is naturally muscular because of the type of breed. NO hormones were given to the chickens. It is illegal in the U.S. to use growth hormones or steroids in any poultry production. It is interesting to observe how differently the chickens of different breeds grow. The brown feathered chicken is the same age just an egg laying breed so its energy will go into making eggs in a few months vs. into making muscle.

Also related to animal science…The Harner Brothers have been raising broilers (meat) chickens (white feathers). The chicken is naturally muscular because of the type of breed. NO hormones were given to the chickens. It is illegal in the U.S. to use growth hormones or steroids in any poultry production. It is interesting to observe how differently the chickens of different breeds grow. The brown feathered chicken is the same age just an egg laying breed so its energy will go into making eggs in a few months vs. into making muscle.

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 – With a lot of lettuce in your boxes, check out Martha Stewart’s lettuce salad recipes. 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. 

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.

Detroit Dark Red Beets

Detroit Dark Red Beets

Beet –  Dark Detroit Red Beets – Look here to find ways to cook beets and recipes.

Sugar Snap Peas – A healthy harvest for you – eat the pod and the peas. These are a shareholder favorite. You may have noticed peabine’s or pea harvesters in the fields around Northfield. They are harvesting peas for processing – this is a different variety of pea. Fact: Minnesota is the second largest state for growing green peas for processing (meaning the peas will be frozen or canned peas like we buy in the store)

Radishes – French Breakfast radishes – radish recipes.

The carrots are growing well in our raised bed.

The carrots are growing well in our raised bed.

Carrots – Enjoy some fresh carrots. Check out this video on how baby carrots become baby carrots that we buy in the store.

Golden Egg Hybrid - new summer squash variety we are trying this year.

Golden Egg Hybrid – new summer squash variety we are trying this year.

Summer Squash and zucchini – I’m hoping this new variety of golden egg hybrid  will show some more size as the season progresses. Thought that between the zucchini and the golden egg you could have a nice vegetable mixture on your grill over the 4th of July weekend.

White onion - love the braid pattern on their stems.

White onion – love the braid pattern on their stems.

Onions – We had some white and purple onions ready. Enjoy on brats, burgers or in a vegetable dish this weekend. Check out onion harvest in Idaho.

Fresh cut arrangement – hosta leaves, lilies and sweet peas.

Recipe of the Week

Sugar Snap Peas with Sesame Seeds

1 pound sugar snap peas

Dark sesame oil

Black sesame seeds

Kosher salt

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

 

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

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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.

Rain makes for Muddy Harvest
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Rain makes for Muddy Harvest

We harvested the pumpkins last Friday and it was quite muddy out there. But the boys didn't seem to mind at all.

We harvested the pumpkins last Friday, and it was quite muddy out there. But the boys didn’t seem to mind at all.

Another growing season is quickly coming to an end. We are happy that a nice weekend is predicted so that we can get a lot of clean-up done in the field. We have received a couple of inches of rain the last few weeks which makes for some muddy harvesting conditions. The boys don’t mind as long as hot chocolate follows.

***

Many of you asked how my trip to Washington D.C. went. Every trip is different and full of meaningful conversations of farmers sharing with our elected officials and leaders in D.C. how legislation and regulations are personally affecting them on their farms. These conversations do have meaning and do matter. Just think about it…what affects a farmer in southern Minnesota will be different from northern Minnesota and will be different from farmers in South Carolina and Oregon. That is why it is so important to share our stories. That is also why our children have also shared comments when regulations will affect their opportunity to farm when they grow up.

This is all quite funny when I look back upon my childhood conversations about politics. They were the dreaded holiday conversations between my two grandpas – one Democrat and the other Republican. Most of the time during these heated political discussions, I sat more amused that the conversation didn’t come to blows, but rather ended with them departing in a congenial manner. Even thought I know they walked out the door thinking that the other one was absolutely wrong!

So the thought that politics has become a regular part of my job, part of our family discussions and part of something we need to monitor for our CSA is interesting. In fact, it is essential that farmers are actively involved so in the future, farmers have the ability to provide food, fiber and renewable fuel for consumers. If you’re not at the table, you’re on the menu.

As I reflect on the past week, there are three things that stick out which I think the picture below captures: God, Country, Farmer. Farmers are for the most part optimists with their reliance on God to be with them. Farmers are very proud to be an American and proud to raise food, fiber and renewable fuel for consumers. The pride in our country and the pride in our duty as farmers is an inborn fondness that runs deep in many cases – many generations deep on farms across America with a priority to be sustainable in order for future generations to continue the traditions.

The boys learned flag etiquette from their Grandpa - a farmer and past member of the National Guard while raising the flag at our country church. God, Country, Farmer

The boys learned flag etiquette from their Grandpa – a farmer and past member of the National Guard while raising the flag at our country church. God, Country, Farmer

Garden Science

We weighted the milk fed pumpkin and it was one of the heaviest if not the heaviest weighting in at 58#. The other big ones were 30-40#. We want to tweak this experiment next year and see where we end up.

We weighted the milk-fed pumpkin, and it was one of the heaviest if not the heaviest weighting in at 58#. The other big ones were 30-40#. We want to tweak this experiment next year and see where we end up.

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.

Beets – This is the last of the beets for the year.

Look closely and you will see young green beans growing where the flower once was. The flower is still wrapped around the young green bean which is attached to the stem.

Look closely and you will see young green beans growing where the flower once was. The flower is still wrapped around the young green bean which is attached to the stem.

Green Beans – A new crop of green beans.

Broccoli – Last of the broccoli

Kohlrabi – Last of the kohlrabi

Given this cabbage a try in the field. The boys said it was mighty tasty. The heads are smaller due to the insect pressure which caused the plant not to produce a head earlier. But it's a good size to make a family portion for a meal.

Giving this cabbage a try in the field. The boys said it was mighty tasty. The heads are smaller due to the insect pressure which caused the plant not to produce a head earlier. But it’s a good size the refrigerator and a meal.

Purple Cabbage – I soaked the cabbage in salt water so hopefully you should not have any insects in these heads. They are a nice size for a meal. Here are some ideas from Taste of Home.

Yellow Onions

Garlic – We planted garlic last fall and harvested it mid summer and let it dry for a while. We are planning to plant some more this fall with the hopes that the harvest is more bountiful in 2016.

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

Do you ever wonder if we stab any potatoes when digging? We sure do. We take them in the house and wash them up to be used ASAP in a variety of our favorite potato dishes.

Do you ever wonder if we stab any potatoes when digging? We sure do. We take them in the house and wash them up to be used ASAP in a variety of our favorite potato dishes.

Potatoes – Reds are Viking and Pontiac, brown-skinned  – Kennebec and blues in your box this week. Since the potatoes are plentiful here are some recipe ideas.

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.

Pumpkins put a smile on everyone's face.

Pumpkins put a smile on everyone’s face.

Pumpkins – One large pumpkin and smaller ones for the kids. Happy carving later this fall!

Gourds – A few more for you this week.

Hydrangeas, Sedums and Zinnias this week.

Hydrangeas, Sedums and Zinnias this week.

Fresh cut arrangement – Hydrangeas, Zinnias and Sedum tonight. The Hydrangeas and Sedum will make dry arrangements and last through the fall. Next week you will receive shocks of corn for your fall decorating so be prepared.

Recipe of the Week

Cleaning and Using Fresh Tomatoes

This weekend we donated our extra tomatoes to my sister-in-laws’ Food and Consumer Sciences (FACS) classroom. We knew she was planning to teach the high schoolers how to make salsa. Garden fresh tomatoes will provide a number of good learning experiences for these students: always remember to wash your produce – even when you buy it at the grocery store, even thought a tomato may not be perfect it can still be used by simply cutting the blemish away (if it is moldy it should be thrown in your compost pile), and how do you even slice the tomato without squishing it (use a serrated knife, a bread knife, it works slick!). I thought some of you may also appreciate a few of these tips, which I have outlined below.

Tomatoes are not always perfect. But did you know that even those with cracks like this or brown blemishes can be used?

Tomatoes are not always perfect. But did you know that even those with cracks like this or brown blemishes can be used?

First, wash the tomato.

First, wash the tomato.

Using a serrated knife, cut off the bad part.

Using a serrated knife, cut off the bad part.

Use what is remaining. It's still delicious and perfectly healthy for you. If the tomato has ruptured, is moldy or smushy - throw it out or throw it in your compost pile. But this one, I am enjoying at my next meal.

Use what is remaining. It’s still delicious and perfectly healthy for you. If the tomato has ruptured, is moldy or smushy – throw it out or throw it in your compost pile. But this one, I am enjoying at my next meal.

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.