healthy food

Pests, Challenges and Opportunities
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Pests, Challenges and Opportunities

Many treasurers are being unveiled underneath the vines. Including some very beautiful gourds, squashes and pumpkins.

Many treasurers are being unveiled underneath the vines. Including some very beautiful gourds, squashes and pumpkins.

It’s hard to believe it is nearly mid-September, and the growing season is coming to an end. A few thoughts on this growing season.

Pests

The insects have been challenging on several crops this year including cabbage, cauliflower, summer squash, zucchini, and  the vine crops. We were thankful that the insecticide which was labeled as organic worked effectively on the potato bugs. White mold was a challenge on the vines. These pests put pressures on the plants which decrease the amount and quantity and/or quality of the vegetables that are harvested.

We will continue to research solutions for good plant genetics to withstand the variability of weather situations that plant growth faces, build soil health, control insects and plant disease challenges while sustainably growing stronger plants which produce healthy delicious produce.

Other Challenges

Due to the blessing of regular rains which cause the plant grow more rapidly, we missed the window of opportunity for staking our tomatoes this year. We will work not to miss that again. Staking the tomatoes makes them easier to harvest and cleaner at harvest. Thankfully we were able to stake the peas and cucumbers.

Peppers were interesting again this year. Many varieties did not grow or simply didn’t produce the quantity we had hoped for. The exception have been the Habaneros.

Squash varieties either died off early due to insects or a plant disease. So unfortunately, we did not get the quantity of summer squash, butternut squash (you will receive this soon), spaghetti squash (none survived the pests that we have found) or even zucchini. More are planned for next year.

The melons we planted from seed did not grow so we ended up buying plants. I am looking forward to next year, and the possibilities of some even more flavorful varieties.

What does this mean?

All of the above may sound a bit overwhelming, but in reality its exciting possibilities of new opportunities and challenges to learn more about Mother Nature. All while teaching the basics to our children and bringing to reality, lessons on reading, science and math through the study and exploration of agriculture.

Fun Fact

According to the Southern Research & Outreach Center in Waseca, this growing season has seen abundant rainfall. As of earlier today, the research station accumulated over 30 inches of rainfall during the growing season (May through September.). This is only the fifth time since 1915 this has occurred. All five of these 30-plus inches of rainfall growing seasons have taken place since 1991.

Science in the Garden

Corn Earworms - what a disappointing site to find in the corn. We did not use any insecticide on the corn, and since this is a later harvest for sweet corn, the probability for this pest increased. Breaking the affected part of the ear off and boiling the good part of the ear of corn is a solution to salvaging the good area. Unfortunately, if much of the ear has been affected disgarding it is recommended.

Corn Earworms – what a disappointing site to find in the corn. We did not use any insecticide on the corn, and since this is a later harvest for sweet corn, the probability for this pest increased. Breaking the affected part of the ear off and boiling the good part of the ear of corn is a solution to salvaging the good area. Unfortunately, if much of the ear has been affected disgarding it is recommended. Learn more about this pest here.

A lot of insects were found today. We believe this one to be a bald white faced hornet. Look closely and you will see it enjoying a spoiled cantaloupe.

A lot of insects were found today. We believe this one to be a bald white faced hornet. Look closely, and you will see it enjoying a spoiled cantaloupe.

Boxes of Produce

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

Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So wash your vegetables before eating.

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

Carrots

Carrots

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

Green Beans – A little taste – a new crop of green beans and sugar snap peas next week.

Broccoli – Legacy Broccoli, hybrid. This is a broccoli that is good for growing during the warmer part of the summer. What is a hybrid? Learn more here.

Kohlrabi – We may get one more week of this.

Detroit Dark Red Beets

Detroit Dark Red Beets

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

Yellow Onions

Cucumbers – This is the end of the crop. Hope you enjoy the “ugly” cucumbers:)

Peppers – Watch out a few of the small Habanero peppers. They are mighty. Here’s a Habanero Salsa recipe.

The tomatoes were a little dirty at harvest this week due to the recent rain. We had 8/10ths of an inch early Tuesday.

The tomatoes were a little dirty at harvest this week due to the recent rain. We had 8/10ths of an inch early Tuesday.

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. Learn more about tomato research.

Potatoes – Midnight Moon and Masquerade in your box this week. I enjoy using these varieties however I enjoy potatoes!

Math is used frequently in the CSA. Including reinforcing adding and multiplication when bagging sweet corn.

Math is used frequently in the CSA. Including reinforcing adding and multiplication when bagging sweet corn.

Sweet Corn – We will be checking for corn earworms to determine if we will have another round next week. These little pests made an appearance in today’s harvest. We did not use any insecticide or other methods to control this pest. Learn more from the University of Minnesota.

Cilantro – For some fresh salsa with your tomatoes.

The boys were busy harvesting the remaining melons for this year.

The boys were busy harvesting this year’s remaining melons.

Melons – Choice of watermelon or cantaloupe. Enjoy!

The butterflies and bees abound on the flowers.

The butterflies and bees abound on the flowers.

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

Recipe of the Week

We love using our extra watermelon up in smoothies. We will freeze the extra watermelon to use it later when the meal simply “calls” for smoothies. Follow the link to Martha Stewarts’ site for pickled watermelon rinds. Several of you have mentioned the idea of doing this. In the mean time, sit back and try a smoothie.

Watermelon Blaster

3 cups cubed, seeded watermelon

1 1/2 cups strawberries

3 tablespoons fresh lime juice

1 cup ice cubes

Sugar, to taste

Put watermelon, strawberries, lime juice, ice and sugar if desired into the pitcher of a blender, and blend for 15 seconds on high speed. (Always put the top on the container before processing.) Stop machine, and stir ingredients with a long wooden spoon. Blend for 15 seconds more on high speed.

Source: MarthaStewart.com

Sharing our Story
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Sharing our Story

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

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

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

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

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

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

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

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

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

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

Science in the Garden

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

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

Boxes of Produce

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

Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So wash your vegetables before eating.

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

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

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

Broccoli

Kohlrabi is also starting to thin out.

Kohlrabi is also starting to thin out.

Kohlrabi – We may get one more week of this.

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

Yellow Onions

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

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

Cucumbers – This crop will also be ending shortly.

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

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

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

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

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

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

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

Sweet Corn – Will return in a week or two.

Basil – A little for your potato salad.

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

Melons – Choice of watermelon or cantaloupe. Enjoy!

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

Recipe of the Week

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

Tater Tot Hotdish

This is a family favorite and an easy way to use many of your fresh or frozen vegetables.

Brown:

1 pound of hamburger

1 Tablespoon onion

In a casserole dish mix in:

1 can of Cream of Mushroom/Cream of Chicken Soup

Frozen corn, peas and/or green beans

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

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

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

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

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

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

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

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

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

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

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

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

Garden Science

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

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

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

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

Fun Fact

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

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

Boxes of Produce

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

Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So wash your vegetables before eating.

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

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

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

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

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

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

Kohlrabi

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

Yellow Onions

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

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

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

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

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

Sam digging potatoes - a little

A little “air” time digging potatoes.

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

Sweet Corn – Will return in a week or two.

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

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

Recipe of the Week

Broccoli Cheese Soup

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

1 whole Onion, Diced

1 stick 1/2 Cup Butter

1/3 cup Flour

4 cups Whole Milk

2 cups Half-and-half

4 heads Broccoli Cut Into Florets

1 pinch Nutmeg

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

Small Dash Of Salt (more If Needed)

Freshly Ground Black Pepper

Chicken Broth – if needed for thinning

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

 

Exhaustion finds Peace
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Exhaustion finds Peace

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

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

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

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

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

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

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

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

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

Garden Science

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

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

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

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

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

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

Boxes of Produce

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

Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So wash your vegetables before eating.

Red Oak Leaf Lettuce – Beautiful red lettuce leaf. A new crop of lettuce and spinach has emerged. Hoping that it will be ready next week.

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

Carrots – Here is a good link to carrot recipes.

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

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

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

Kohlrabi – Here are some ideas for using your Kohlrabi.

Beets abound.

Beets abound.

Beets – Some history on this crop.

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

Zucchini and Summer Squash

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

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

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

Peppers – a variety abound – enjoy!

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

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

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

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

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

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

Variety of flowers abound.

Variety of flowers abound.

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

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

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

Fun Fact

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

Recipe of the Week

Zucchini Brownies

Zucchini Brownies

Zucchini Brownies

Ingredients

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

Frosting

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

Source: Taste of Home

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

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

Sharing the Bounty
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Sharing the Bounty

A special shout out to a few of our shareholde families, Staabs and Garlinskis, for helping to harvest 70# of green beans which were donated to the food shelf.

A special shout out to a few of our shareholder families, Staabs and Garlinskis, for helping to harvest 70# of green beans which were donated to the food shelf. We figure if 1# feeds a family of 4 over 280 families will be served with this donation.

After harvesting last week, we knew we had way more then all of us could use. With the help of a few shareholder families, we harvested 70 pounds of green beans and 78 pounds of cucumbers that were then donated to our local food shelf. After a few estimated calculations, we figured that the green beans alone would nourish over 280 people. Thank you to the Staab and Garlinski families for your help with harvest.

The food shelf had great appreciation for the fresh produce. Thank you for helping us to feed those in need.

Garden Science

We have been reading Farmer Boy this summer. If you have read this book, you will remember where Almanzo fed his pumpkin milk to help it grow bigger then any other in the county receiving the blue ribbon at the county fair.

Well we have talked about doing this experiment for a few years, and this weekend we found time to start it and at least give it a try.

Fist we selected a pumpkin, I think we should have started a tad earlier. But nonetheless, we cut a small slit in he stem on one pumpkin and on the vine on another. Then carefully insterted a candle wick which had been soaked in milk into the slit and wrapped gauze aound the slit and candle wick.

Fist we selected a pumpkin, I think we should have started a tad earlier. But nonetheless, we cut a small slit in the stem on one pumpkin and on the vine on another. Then carefully inserted a candle wick which had been soaked in milk into the slit and wrapped gauze around the slit and candle wick.

Next, we had selected a jar and drilled a small hole in the top; threaded the wick into the hole and placed tape on the hole and wick. Then we placed it into a hole we had dug and secured it in the hole. We will check it daily to see if the milk is being absorbed.

Next, we had selected a jar and drilled a small hole in the top; threaded the wick into the hole and placed tape on the hole and wick. Then we placed it into a hole we had dug and secured it in the hole. We will check it daily to see if the milk is being absorbed.

Boxes of Produce

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

Black Seeded Simpson Lettuce – Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So wash your vegetables before eating.

Red Oak Leaf Lettuce – Beautiful red lettuce leaf.

Beets

Yellow Onions

Zucchini and Summer Squash – Some insects may be getting the best of this crop. We are trying our best to figure out why some of these plants are dying off.

Cucumbers growing right behind the flower.

Cucumbers growing right behind the flower. The cucumbers are growing like crazy. If you are interested in canning some, please let us know. This past week we had so many that we donated 78 pounds of cucumbers to the food shelf.

Cucumbers – You received both varieties of cucumbers this week – new is the straight 8 variety (longer variety).

Carrots – Here is a good link to carrot recipes.

Green Beans/Purple Beans– This crop is bountiful.  If you have not been able to keep up but hate the thought of throwing them away. Try these easy blanching steps to freeze the green beans to use throughout the year.

Kohlrabi – Here are some ideas for using your Kohlrabi.

Kale – Are you still trying to figure out this vegetable? Here ae some more ideas.

Tomatoes – The tomatoes are starting to come in with a variety included in your boxes including: Yellow Girls, Roma, Fourth of July and cherry tomatoes.

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

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

The boys wee happy to share some flowers with their Grandma.

The boys were happy to share some flowers with their Grandma.

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

Recipe of the Week

I thought you might enjoy hearing how some of our shareholders are eating some of their veggies.

  • Carrots and Cucumbers – slice and dip in peanut butter
  • Beets – peel and eat raw and/or in salads. I like to eat them cooked with some butter on them.
  • Kohlrabi – peel and slice then eat like an apple.
New Perspective
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New Perspective

Weeding is a continuous project. We found this velvet leaf plant in the corn.

Weeding is a continuous project. We found this velvet leaf plant in the corn.

This past week, we received a few nice rains. With the rain and humidity comes weeds. So you guessed it, we were weeding again this weekend as you can see from the picture some of them that have gotten past us are growing pretty tall.

But with that these weather conditions come plentiful harvests. Right now our green beans, sugar snap peas, broccoli, cucumbers and dill are growing like crazy, and the tomatoes are on the verge.

As we were out harvesting this week, the boys reminded me of a valuable lesson. I was in a hurry to get the job done, “focus on the job at hand.” But in their minds, it seems to always come down to exploration, whether it is the discovery of a new insect or the goofy faces you can make with a green bean (don’t worry these become compost). I think it is a good reminder to us all.

Slow down. Enjoy the beauty around you.

Don’t always be in a hurry.

Excitement is around the corner.

Laughter is among us – let it happen. We’ll all be happier after a good laugh.

Slow down. Enjoy the beauty around you. Don't always be in a hurry. Excitement is around the corner. Laughter is among us - let it happen. We'll all be happier after a good laugh.

*Slow down. Enjoy the beauty around you.
*Don’t always be in a hurry.
*Excitement is around the corner.
*Laughter is among us – let it happen. We’ll all be happier after a good laugh.

Garden Science

A few posts back, you may recall I discussed the importance of thinning the carrots. Well, we decided to not thin all of them so that you could see what happens when the carrots are planted to close together.

A few posts back, you may recall I discussed the importance of thinning the carrots. Well, we decided to not thin all of them so that you could see what happens when the carrots are planted to close together.

Boxes of Produce

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

Black Seeded Simpson Lettuce – Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So wash your vegetables before eating.

Red Oak Leaf Lettuce – Beautiful red lettuce leaf.

Beets are becoming plentiful.

Beets are becoming plentiful.

Beets

Onions

Zucchini and Summer Squash – Some insects may be getting the best of this crop. We are trying our best to figure out why some of these plants are dying off.

Cucumbers – We have two varieties planted – let us know if you would like any for canning.

Carrots – Learn more about carrots.

Sugar Snap Peas – This is the second crop of peas. Because of the heat and humidity this crop is rapidly maturing.

Harvesting green beans

Harvesting green beans

Green Beans – This crop is bountiful.  Let us know if you are interested in canning quantities.

Purple Beans – This crop is starting to come to an end.

Sam showed his grandparents how to harvest a kohlrabi. His grandparents have been farming for over 50 years and always enjoy learning about different types of agriculture.

Sam showed his grandparents how to harvest a kohlrabi. His grandparents have been farming for over 50 years and always enjoy learning about different types of agriculture.

Kohlrabi

Kale

Cilantro

Cilantro

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

Flower varieties this week.

Flower varieties this week.

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

Recipe of the Week

Chocolate Zucchini Chocolate Chip Muffins - a winner in this household.

Chocolate Zucchini Chocolate Chip Muffins – a winner in this household.

Chocolate Zucchini Chocolate Chip Muffins

•3 cups all-purpose flour

•1 1/2 cup sugar

•2 teaspoon baking soda

•2 teaspoon ground cinnamon

1/3 cup cocoa

•1 teaspoon salt

•2 eggs, lightly beaten

•1 cup applesauce

•1/2 cup milk

•2 tablespoons lemon juice

•2 teaspoons vanilla extract

•2 cups shredded zucchini

•1/2 cup miniature semisweet chocolate chips

•1/2 cup chopped walnuts

Directions: In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Garnish with a few miniature chocolate chips. Bake at 350° for 20-25 minutes or until muffins test done. Yield: about 2 dozen.

Recipe modified from Tasteofhome.com.

 

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On his way to harvest, what a beautiful view.

On his way to harvest, what a beautiful view.

We spent a lot of time catching up to the growth in the garden: installing a fence to protect the sweet corn from raccoons, moving fence for peas to grow on and planting the final crops of lettuces, spinach, sugar snap peas and carrots. As well as, a lot of weed control and insect management.

The boys learned how to install electric fence this week around the sweet corn in order to protect the crop from raccoons. Thanks to my parents for upcycling this nice solar powered fencer!

The boys learned how to install electric fence this week around the sweet corn in order to protect the crop from raccoons. Thanks to my parents for upcycling this nice solar-powered fencer!

We also installed a fence for the third crop of sugar snap peas to climb up. This greatly assists in harvesting ease. A fourth and final crop was planted of sugar snap peas. We also planted another crop of lettuce, carrots and spinach.

We also installed a fence for the third crop of sugar snap peas to climb up. This greatly assists in harvesting ease. A fourth and final crop was planted of sugar snap peas. We also planted the third crop of lettuce, carrots and spinach.

We received 1.8 inches of rain on Thursday and Friday. We had driving rain on Friday night, and we’re fortunate that is all we received. Other areas of the state saw a cruel side of Mother Nature.

There are many Golden Nuggets from the opportunity to work with all of you. One of them for us is watching our kids confidently share their story of how they raise the crops, and the opportunities and challenges that they see in the field. In the end, we hope the boys understand that it is not what you reap (grow and harvest) but it’s what you sow (the seeds of knowledge and understanding) that is the true reward. Thanks again for the opportunity to work with all of you!

When we have an oversupply of vegetables, Harner Brothers CSA donates them to the local food shelf. It's important to us to teach the importance of caring for others and sharing when we can.

When we have an oversupply of vegetables, Harner Brothers CSA donates them to the local food shelf. It’s important to us to teach the importance of caring for others and sharing when we can.

Boxes of Produce

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

Black Seeded Simpson Lettuce – Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So wash your vegetables before eating.

Red Oak Leaf Lettuce – Beautiful red lettuce leaf.

Spinach – Remember to wash before eating. A combination of these vegetables will make a wonderful meal!

Beets – A taste to start the season. We are thinning out the rows so that the beet plants remaining can grow larger.

Onions

Zucchini and Summer Squash – Some ideas for using your zucchini...

Harvesting cucumbers has begun. We have the cucumbers climb up the fence so that when the cucumbers grow that they hang down through the fence and help to keep the cucumbers clean. This is some "recycled" fence from my parent's farm. It works great!

Harvesting cucumbers has begun. We have the cucumbers climb up the fence so that when the cucumbers grow that they hang down through the fence and help to keep the cucumbers clean. This is some “recycled” fence from my parent’s farm. It works great!

Cucumbers – These are the first of the season. We have two varieties planted – look for more in the coming weeks.

Just a few carrots.

Just a few carrots.

Carrots – Learn more about carrots.

Sugar Snap Peas – This is the second crop of peas. We planted to fourth crop this week so that you can enjoy this vegetable throughout the season.

Come on out and harvest a few green beans. This is the view you will find.

Come on out and harvest a few green beans. This is the view you will find.

Green Beans – This crop is bountiful. We do have dill if you wish to pickle some.

Purple Beans

Purple Beans

Purple Beans – Enjoy the fun color.

Kohlrabi

Kale – Some Kale ideas from P. Allen Smith.

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

Fresh cut arrangement – A variety from sunflowers, zinnias, bee balm, lilies and more.

Garden Science

Have you ever noticed that corn tassels (sweet corn vs. field corn vs ornamental corn vs popcorn) are different colors. Next time you drive by a field of corn notice the color of the tassel - field corn. This is an ornamental corn tassel - notice the purple in it.

Have you ever noticed that corn tassels (sweet corn vs. field corn vs ornamental corn vs popcorn) are different colors. Next time you drive by a field of corn notice the color of the tassel – field corn. This is an ornamental corn tassel – notice the purple in it.

The sweet corn tassel is a lighter yellow. Notice the differences - Mother Nature truly produces amazing colors.

The sweet corn tassel is a lighter yellow. Notice the differences – Mother Nature truly produces amazing colors.

Recipe of the Week

Short and sweet recipe. When grilling pheasant, turkey and chicken, I like to baste with melted butter and honey and place any herb on top of it. Turn once. Grill to an internal temp of 170 degrees Fahrenheit.

Short and sweet recipe. When grilling pheasant, turkey and chicken, I like to baste with melted butter and honey and place any herb on top of it. Turn once. Grill to an internal temp of 170 degrees Fahrenheit.

Heat and Humidity
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Heat and Humidity

Introducing some more farm cats - taming has commenced.

Introducing some more farm cats – taming has commenced.

This past week has been hot and humid! The plants are loving it!

On Saturday mid-morning some of the zucchini were about 2 inches long, and on Sunday evening they were about 9 inches long. It really is amazing to watch the growth.

Yes, the entire garden seemed to be growing as crazy as the zucchini, but unfortunately in the lead for growth were the weeds. Fortunately, we have been on top of the weeding so our crops are still thriving against the weed nemesis. We did get a fair amount of moisture on Sunday evening along with some wind. With this heat some more rain would be welcomed.

If Mother Nature continues to provide favorable conditions, we will be able to continue to have growing results in your boxes. Enjoy!

Garden Science

Carrot, onion, beet, purple kohlrabi ad green kohlrabi

Carrot, onion, beet, purple kohlrabi and green kohlrabi

Root or Tuber

All around the world, roots are basic sources of nutrition to people and many animals; a root’s nutrients are passed on to those who eat them. Sweet potatoes, carrots, beets, turnips and radishes are actually plant food-storage roots. The roots of the tropical plant cassava give us the tapioca we use in desserts, and cassava is a food staple in many tropical countries and in South Florida. Poi is a nutritious native Hawaiian food made from the root of the taro, which is cooked and ground to a paste then fermented. Carrots, ginger, jicama, parsnips, radishes, beets, rutabaga or Swedish turnip, and turnips are great-tasting, nutritious root foods .

Potatoes are tubers, not roots. What’s the difference? The roots mentioned previously are naturally modified root structures, whereas bulbs and tubers are modified stem structures. Bulbs and tubers are sometimes mistaken for roots because they also grow underground.

Roots and stems have different cell arrangements as seen under a microscope. That is how scientists determined that a potato is not a root, but actually a stem structure or tuber. Tubers are swollen, fleshy, usually oblong or rounded thickenings of underground stems, bearing tiny buds called eyes from which new plant shoots arise. Examples of tubers people eat are the potato, Jerusalem artichoke (not a true artichoke, but the tuber of a sunflower) and water chestnut. Bulbs are short, modified, underground stems. Examples of bulbs we eat are onions, scallions, leeks, garlic, kohlrabi and shallots.

Source: Project Food, Land and People

Boxes of Produce

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

Black Seeded Simpson Lettuce – Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So wash your vegetables before eating.

Red Oak Leaf Lettuce – Beautiful red lettuce leaf.

Spinach – Remember to wash before eating. A combination of these vegetables will make a wonderful meal!

Beets – A taste to start the season. We are also thinning out the rows so that the beet plants remaining can grow larger.

Just a few onions.

Just a few onions.

Onions – Learn more about onions on America’s Heartland.

Zucchini and Summer Squash

Cucumbers – These are the first of the season. We have two varieties planted.

Carrots – While we have the pleasure to pull the carrots right out of the ground…See how baby carrots end up on our grocery shelf so we have the pleasure to eat them all year-long.

Sugar Snap Peas – A garden favorite. Eat the pod and all. Enjoy this delicious vegetable! A new crop will come in next week. **Fun Fact – Did you know Minnesota is the number one producer of peas for processing in the United States.

Green Beans – This crop is bountiful. Be prepared for future weeks. We do have dill if you wish to pickle some.

Purple Beans – A taste of a new crop. Enjoy the fun color.

Kohlrabi – Here are some ideas of how to use Kohlrabi.

Cilantro

Cilantro

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

My flower picker tonight...Zinnias.

My flower picker tonight…Zinnias.

Fresh cut arrangement – A variety from sunflowers, zinnias, bee balm, lilies and more.

Recipe of the Week

Vegetables on the Grill

On double layered aluminum foil ( I cross the pieces so the vegetables are wrapped separately in two different pieces of aluminum foil) place: *Variety of vegetables of choice ( I used pea pods, carrots cut into the shape I knew my boys would eat, green and purple beans cut into 1 inch pieces and broccoli cut into bite size pieces) *Drizzle with olive oil *Sprinkle with Romano and Parmesan cheese *Flavor with herbs of choice

On double layered aluminum foil ( I cross the pieces so the vegetables are wrapped separately in two different pieces of aluminum foil) place:
*Variety of vegetables of choice ( I used pea pods, carrots cut into the shape I knew my boys would eat, green and purple beans cut into 1 inch pieces and broccoli cut into bite size pieces)
*Drizzle with olive oil
*Sprinkle with Romano and Parmesan cheese
*Flavor with herbs of choice

Place on grill for about 8 minutes flipping aluminum packet once which is filled with above vegetable mixture, olive oil, cheese and herbs. Unwrap and enjoy.

Place on grill for about 8 minutes flipping aluminum packet once which is filled with above vegetable mixture, olive oil, cheese and herbs. Unwrap and enjoy.

Vegetables on the Grill

On double layered aluminum foil ( I cross the pieces so the vegetables are wrapped separately in two different pieces of aluminum foil) place:

*Variety of vegetables of choice ( I used pea pods, carrots cut into the shape I knew my boys would eat, green and purple beans cut into 1 inch pieces and broccoli cut into bite size pieces)

*Drizzle with olive oil

*Sprinkle with Romano and Parmesan cheese

*Flavor with herbs of choice

Place on grill for about 8 minutes flipping aluminum packet once which is filled with above vegetable mixture, olive oil, cheese and herbs. Unwrap and enjoy.

Thankful
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Thankful

The boys harvested a bounty of vegetables.

The boys harvested a bounty of vegetables.

Thankful is what comes to mind this week after we returned home from a quick trip over Independence Day weekend. As we traveled the Midwest, we saw areas – particularly Indiana that have had way to much moisture.

We feel blessed to have been getting what our plants need in a timely fashion. We pray that this continues, and we also pray for the farmers who are struggling with challenging conditions.

For those that are wondering, we received about 2.5 inches of rain on Monday.

Science of the Week

The saying is - corn knee high by the Fourth of July. Well, corn is not only knee high, but it is tasseling. Our sweet corn is tasseling. Some of the field corn is nearly six feet and tasseling. The science that goes into selecting good seed provides the opportunity for the corn to be productive in a variety of weather conditions.

The saying is – corn knee-high by the Fourth of July. Well, corn is not only knee-high, but it is tasseling. Our sweet corn is tasseling. Some of the field corn is nearly six feet and tasseling. The science that goes into selecting good seed provides the opportunity for the corn to be productive in a variety of weather conditions.

Question of the Week

Why do you thin the crops?

Thinning is done when crops are planted to close together. We try to space them evenly with the proper distance between each other, but with small seeds, this is sometimes difficult to do with our planter.

Thinning is the process of pulling out the extra plants so there is proper spacing between the plants so that they can grow to their optimum performance. We thin different crops such as the beets so that the root vegetable has more room to grow into a beautiful shape. If the vegetables are to close together you start to get the unique shapes or the vegetables that are wrapped together. We appreciate our shareholders that on occasion embrace the “ugly” vegetable and enjoy the still wonderful flavor!

Boxes of Produce

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

Black Seeded Simpson Lettuce – Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So wash your vegetables before eating.

Red Oak Leaf Lettuce – Beautiful red lettuce leaf.

Spinach – Remember to wash before eating. A combination of these vegetables will make such a wonderful meal!

Comparing the size of the beets to the size of his head.

Comparing the size of the beets to the size of his head.

Beet Leaves – Great in your salads.

Beets – A taste to start the season.

Cherry Belle Radishes – Last ones for a while.

Zucchini and Summer Squash

Peas were bountiful this week.

Peas were bountiful this week.

Sugar Snap Peas – A garden favorite. Eat the pod and all. Enjoy this delicious vegetable!

Green Beans

Green Beans

Green Beans – This crop is becoming bountiful. Be prepared for future weeks. We do have dill if you wish to pickle some. Here are some recipes from Martha Stewart.

Purple Beans

Purple Beans

Purple Beans – A taste of a new crop. Enjoy the fun color.

Check out the size of this onion.

Check out the size of this onion.

Onions – Yellow to start the season

The boys were using a baseball as they "measured" the size of the kohlrabi for harvest.

The boys were using a baseball as they “measured” the size of the kohlrabi for harvest.

Kohlrabi – Here are some ideas of how to use Kohlrabi.

Kale – Let us know what you think!

Fresh cut arrangement 

Recipe of the Week

Lazy Tacos

This is a family favorite and a go to recipe in our house. Thank you to Steve’s Aunt Coleen for sharing this idea with us many years ago. This dish can take on many options depending on your family’s tastes.

Crush corn chips and layer taco favorites on top such as:

taco meat

onions

black olives,

tomatoes

lettuce

cheddar cheese

chilli beans

salsa

cottage cheese

salad dressing

Note: with all of the fresh produce I would also try a variety of vegetables.

Sharing the same values
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Sharing the same values

A lot of activity occurred in the garden again this week. One of the activities included the boys putting up a fence for the cucumbers to climb on. This will help to keep the cucumbers cleaner.

A lot of activity occurred in the garden again this week. One of the activities included the boys putting up a fence for the cucumbers to climb on. This will help to keep the cucumbers cleaner.

“How can we live only two miles apart, but yet our lives can be so different.”

This statement came from a friend of ours who shares many of the same values that we do. But captures one of the reasons that we do what we do with the land and opportunities that we have.

This mom and I have kids that are growing up together and have been doing so since they were babies. We value a good education; a loving home; a strong belief in God; a variety of experiences outside of the classroom to build loving, caring, hard-working good kids, and I could go on.

So how does this tie together? Those of us who grew up on farms, and who continue to be involved with farming and production agriculture have a tremendous opportunity to share our passion and inborn fondness for growing food, caring for the world around us and opening our doors to the constant learning and excitement that we experience each and every day. Our entire family values the conversations and the questions that people ask about what we are doing at our CSA, and why we are doing it. Thank you for asking, and if we don’t know the answer to your question we can try to connect you with someone who does.

Question of the Week

This is what the lettuce looks like when you cut it. Then it grows back within a few days to look as beautiful as the lettuce in the back of the picture.

This is what the lettuce looks like when you cut it. Then it grows back within a few days to look as beautiful as the lettuce in the back of the picture.

Does the lettuce keep growing after you cut it?

We grow leaf lettuce, and yes it does. We will do this for a few weeks until it appears to have outgrown this stage, become flowering or bitter. Then we move into a new crop that we planted 3 to 4 weeks after the other planting. We stagger our plantings in about 3-4 week increments so we can enjoy them throughout the growing season.

Garden Science

Potato bugs eating the entire potato plant.

Potato bugs eating the entire potato plant.

Bugs, bugs everywhere. We have planted different plants to draw in beneficial insects to help decrease the potato bug population by eating the potato bugs.

We monitor our potato bugs (do regular crop scouting) and have spent a tot of “quality family time” picking the bugs off of the potato and tomato plants since they first appeared. But a few weeks ago, the potato bugs hit a population threshold where we knew we must do something different, or they would eat the potato and tomato crops. We researched different insecticides (a pesticide for insects) that would kill the insects, and two weeks ago sprayed an insecticide called Potato Beetle Beater It is labeled as an organic pesticide. The reason we selected it was because it killed the potato bugs in a different mode of action than previous insecticides. It is important to note that insects are very different than humans and that an insect’s body makeup is very different than humans. It appears that it worked! We will continue to monitor throughout the growing season.

We do not take the use of pesticide (encompassing term for pest control – herbicide – kills weeds; insecticide – kills insects) lightly. Our kids are out in and amongst the crops on a daily basis, and their health is of the utmost importance to us. We do not want to put their health in danger in any way. Nor do we want to put your kids health or your health in any danger.

We have taken a pesticide applicator license test and have our license. We know that in order to apply different pesticides that we must follow label directions and use in appropriate weather conditions so that the pesticide is only affecting the intended target and not other crops/plants etc. During college, I also worked in the weed science department at South Dakota State University researching different methods of weed control. Please let us know if you would prefer not to have any potatoes, or if you have any questions.

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

Black Seeded Simpson Lettuce

Black Seeded Simpson Lettuce – Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So wash your vegetables before eating.

Red Oak Leaf Lettuce

Red Oak Leaf Lettuce

Red Oak Leaf Lettuce – Beautiful red lettuce leaf. It adds such a wonderful color to your salads.

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

Beet Leaves – Great in your salads.

Cherry Belle Radishes

The first of the summer squash and zucchini are in your boxes.

The first of the summer squash and zucchini are in your boxes.

Zucchini and Summer Squash – The first of the crop is in your box. More to come.

Sugar Snap Peas – A garden favorite. Eat the pod and all. Enjoy this delicious vegetable!

Kohlrabi – Here are some ideas of how to use Kohlrabi.

Kale – Let us know what you think!

Broccoli – We love to eat this fresh out of the garden in a salad. Just a taste in the box this week.

Fresh cut arrangement – Hosta leaves with a variety of flowers.

Today's flowers

Today’s flowers

Recipe of the Week

Fruited Chicken Lettuce Salad

1-1/2 cups torn lettuce and spinach

1 package (6 ounces) ready-to-use grilled chicken breast strips

1/3 cup sliced fresh peach

1/3 cup fresh raspberries

1/3 cup fresh blueberries

Dressing

2 tablespoons olive oil

4 teaspoons lime juice

1-1/2 teaspoons honey

1 tablespoon minced fresh cilantro

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

Dash pepper

In a large bowl, combine the torn leaves of the lettuce and spinach, chicken and fruit. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat.

Source: Taste of Home