healthy food

And So It Begins
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And So It Begins

Welcome to all of our shareholders. We appreciate the opportunity to work with you and for you through out the growing season. We work hard to earn your trust and respect in the food that we grow for your families and ours! All of you should have received an email with more details of dates and specifics with the CSA. We are excited to see the daily changes and growth in the garden. Look for weekly blog posts for guidance throughout the season which will provide you with updates, ideas for your box of produce and recipes.

Did you know - that the young cucumber plants when they are cotyledons smell like a cucumber? We found that out as we were thinning the row. So we had a better plant population (plants properly spaced for optimal growth and production).

Did you know – that the young cucumber plants when they are cotyledons smell like a cucumber? We found that out as we were thinning the row. We thin the row so we have a plants properly spaced for optimal growth and production.

The potatoes have enjoyed the weather and were already in need of being hilled. Hilling helps the potato growth to occur under ground vs. above ground. We feel we have a more plentiful harvest when this is done. You will see the boys busy fertilizing the peas in the foreground.

The potatoes have enjoyed the weather and were already in need of being hilled. Hilling helps the potato growth to occur under ground vs. above ground (thus the greening of the potato). We feel we have a more plentiful harvest when this is done. You will see the boys busy fertilizing the peas in the foreground.

Pick-up and Delivery

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

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

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

Garden Science

Potato bugs have reappeared. So we are again spending family bonding time picking the bugs and the eggs off of the potatoes and tomato plants.

Potato bugs have reappeared. So we are again spending family bonding time picking the bugs and the eggs off of the potatoes and tomato plants.

A lot has been done in the garden this past week including weeding, insect control and planting another crop of snap peas, green beans, beets, lettuces and spinach. Our biggest challenge this week are potato bugs!

We have done a lot of research over the last few years and will keep you posted as we work through this. This year we have again planted dill and marigolds around the potatoes with the hope that these plants would draw in beneficial insects to eat the potato bugs and the potato bug larvae. In addition, we have planted some 4’oclocks and wildflowers to also help bring in beneficial insects.

To say we were disappointed that the potato bugs found their way to the new field and have started eating tomato plants in addition to the potato plants is a gross understatement. Every night, we are out there picking potato bugs and their eggs off of the potato plants. What is even more frustrating is how they eat the potato plants as they emerge from the ground, and before the potato plants emerged, the potato bugs were eating the tomato plants.

 Boxes of Produce

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

The Harner Bros are the 5th generation to raise this rhubarb originally planted on our family farm and transplanted to this location.

The Harner Bros are the 5th generation to raise this rhubarb originally planted on our family farm and transplanted to this location.

Rhubarb – One pound equals about 3 cups. Wash, cut the ends off, cut off any bad parts damaged by wind, chop into 1/4 – 1/2 inch pieces. No need to peel You can freeze it in a Ziploc bag (no blanching) and use for months to come. Our family loves it in muffins, breads, jam, pie, crisp, sauce and torte. Check out earlier posts on rhubarb for recipe ideas.

Asparagus – Fresh cut asparagus from the Chute’s Farm Fresh Gardens in Aitkin, Minnesota. These farmers are friends of ours who we know from Farm Bureau and also the Minnesota Agriculture and Rural Leadership Program. They had some extra they wanted to share with us, and the delivery time worked out well. Enjoy! See how asparagus is harvested in California.

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.

Red Oak Leaf Lettuce – I love this 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/Beet Leaves – Many times I have seen in high-end restaurants beet leaves in my salads. Well here is your opportunity. These are young plants that we are thinning out of the rows – eat the whole plant. It will add color and nutrition to your salads. Learn more here.

Now that's a radish. Our French Radish and Cherry Belle radishes are plentiful. This one was as big as Sam's hand.

Now that’s a radish. Our French Radish and Cherry Belle radishes are plentiful. This one was as big as Sam’s hand.

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

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

Fresh cut arrangement – herbs pots – includes three of one of the following: silver thyme, rosemary, sweet basil, parsley and/or purple basil.

Recipe of the Week

Rhubarb Juice

Rhubarb Juice

Rhubarb Juice

Thank you to my friends at Feltis Farms CSA for sharing this delicious recipe.

8 lbs. diced rhubarb
2 gallons water
2 12 oz. cans frozen orange juice concentrate…
2 46 oz. cans pineapple juice
2 3 oz. boxes strawberry gelatin
4 cups sugar

In LARGE pot combine water and rhubarb. Cook down until rhubarb is soft. Drain. Discard rhubarb. Add sugar. Stir until dissolved. Add remaining ingredients.

Enjoy immediately.

Or cook in for 10 minutes at 5 lbs. pressure in canner to enjoy this winter.

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God’s Creation and Science

Keith and Sam on one of the Big Max pumpkins. Not sure that they will reach their “big” potential, but they are growing and other varieties are looking good. I think we need more science applied in future years to figure out how to reach the 1,000 pound level and a lot of prayer this year.

As I walked into the house this evening with the sun setting and the new moon rising, it was easy to be in awe of God’s Creation that surrounds us. Then I thought of our garden and marveled at all of the science that we have growing and what our entire family is learning from this adventure. I also thought back to growing up on our farm south of Tracy and recalled the same feeling from those experiences. I look at agriculture whether it be plant or animals from a scientific perspective. It allows me the opportunity to find reason or ways to make improvements…to make the best better and ways to achieve more with what we have in order to achieve our best while maintaining what is best for our environment, our animals and our family while producing safe, healthy food which we feed to our family and provide for your families.

I also recognize that there is much that science can’t explain or that is simply out of our hands, and this year like every year, the perfect example is the weather. We pray for rain. We pray for the right growing conditions. We pray for the severe thunderstorms not to have damaging winds, hail or tornadoes. In the end, we recognize that God gives us what he knows we can handle for the journey he has laid before us.

BOXES OF PRODUCE

Thank you to all who have returned their mid-year surveys. This provided very helpful information for us, and your feedback is greatly appreciated!!

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 when preparing, always wash your produce before eating.

Lettuce Blend – While not a significant amount this week, it is a start again that hopefully will take us through the remainder of the growing season includes Prizehead, Red Oak Leaf and Simpson Elite.

Cucumbers – We hope you are enjoying this yummy vegetable which I think only has a week or two left. Learn more about harvesting cucumbers across the U.S.

Broccoli – Also nearing the end of this garden vegetable.

Peppers – I like to cut them up to 1/4 inch pieces and freeze them for soups and other recipes this fall and winter.

Sam and Keith showing that the newly planted beans are growing. We like to hear how you are using this vegetable. It is a laborsom task so any inspiration is appreciated:)

Green Beans – We are nearing the end of this patch. We have another round of green beans and dragon tongue beans growing in the garden that should provide us with plenty to enjoy in September. See how Green Beans are harvested for us to buy at the grocery store.

Summer Squash – Zucchini – Nearing the end of this crop.

Onions – In your boxes this week were yellow onions. We hope to have a few purple and white onions, but the weather appeared to go hard on them. So you will primarily see yellow onions.

Our onions are a science wonder as we have never had onions this small before. In the past, they have been giants so we like to attribute this to the weather and guarantee that we will strive to grow large onions again next year.

Potatoes – This week we have Norland – great for mashed or boiled potatoes, Yukon Golds – great for baking or cooked and Kennebec – great for baking.

Although large and plentiful, we have been challenged with the tomatoes growing to fast and splitting on the top or odd growing patterns. Even thought the tomatoes are mulched it demonstrates the need for regular irrigation. This Brandywine variety shows an odd growth pattern on the bottom. But compared to the boys, these are huge tomatoes.

Tomatoes – Tomatoes in your boxes this week to include Big Boys, Roma, Yellow Girl and cherry tomatoes. Check out how farmers are striving for the perfect tomatoes.

Sweet Corn – Thank you to our neighbors FarGaze Farms – the Peterson families for this delicious vegetable! Here are a few more ideas for your sweet corn from Martha Stewart.

Herbs – Peppermint, oregano, cilantro, and lemon thyme Remember you can dry them or you can freeze. See how to freeze with olive oil to use later. Wondering what to do with the peppermint – try this refreshing summer tea recipe.

Fresh Flowers – Zinnias, Rudbeckia or sunflowers this week. Place a few hosta leaves in with them when placing in the vase. Also, remember to add about a teaspoon of bleach to help the flowers last longer.

Recipe of the Week

Quick and Easy to Try.

*Cherry Tomatoes quartered and eaten with Cottage Cheese.

*BLT without the bacon. I love bacon!! But I don’t always have the time to make it. So at work when I need a quick-lunch, I bring some of the garden lettuce and one of the varieties of tomatoes, and I have a refreshing quick-lunch.

Rhubarb Muffins

This weekend I thawed out some of my frozen rhubarb and enjoyed these delicious muffins. My apologies – I forgot to get the camera for a step by step. I have rhubarb thawed in 2 cups or 6 cups amounts. I doubled the muffin recipe so I could freeze half the dough in a Ziploc bag. When I thaw the batter out, I simply snip off the corner of the bag and use it like a pastry bag and squeeze into the muffin tins.

3/4 cup brown sugar

1/3 cup applesauce

1 egg

1/2 cup yogurt

1 teaspoon vanilla

1 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped nuts

1 cup finely sliced rhubarb

Topping:

1/4 cup brown sugar

1 teaspoon cinnamon

1/4 cup finely chopped nuts

Combine sugar, applesauce, egg, yogurt and vanilla in a bowl. Sift flour, soda, and salt together and stir into liquid mixture. Blend in nuts and rhubarb. Fill greased muffin tins 2/3 full. Topping: Combine brown sugar, cinnamon and nuts and sprinkle over batter in muffin tins. Tip: I always spray the liners with a spritz of baking spray so the muffins don’t stick to the liners. Bake at 325 degrees  for 25-30 minutes. Makes 12 muffins. This can also be baked in a greased loaf pan for 45 minutes or until inserted toothpick comes out clean.

Chickens

Well in addition to the CSA, this spring we hatched chicks in Keith’s Montessori classroom. The boys talked me into keeping the White Leghorns. The chicks had outgrown their brooder house. So they were in need of a chicken coop. After many weekends of hard work by Steve, Keith and Sam, the chickens were moved into their new home this weekend. Steve designed this in his head and simply built it, which I find so amazing. The boys had an absolute blast building with their dad in fact Sam asked tonight when they could build another one.

This weekend, the boys also decided they wanted to reinvest some of their earnings from the CSA into growing their flock of birds. A friend of ours’ kids were selling some of their chickens. So on Saturday evening, we drove over and the boys reinvested their money. We now have 9 hens, 5 roosters and 7 breeds of chickens along with a few of the new hens laying.

The boys were beyond excited to get their first eggs from their new chickens. although we will not be offering these eggs in our CSA, we wanted to share with you the excitement that has been going on here. We do have another friend that has enough laying hens if you wish to purchase farm fresh eggs.