kids in the garden

On the Move
by

On the Move

We have been on the move at Harner Brothers CSA. Moving our garden from its original space to our field. We have divided the field into our own “mini-fields.” We hope this will allow us to more efficiently manage the soil health, insects and plant health. In the meantime, the old garden area is being planted with a cover crop. Using moveable pens, we will be putting some of our younger hens that are not laying yet and our roosters on that land area with the hope that they will eat some of the bad insects such as potato bugs and squash bugs.

As usual, there will be a lot of science projects going on this summer. Stay tuned. As usual, agriculture is always interesting! Enjoy a quick glimpse into what we have been working on.

This past fall, the boys used profits from the extra rhubarb sales to send in a donation to Gillette's Children's Hospital and the American Red Cross. Let us know if you are in need of any before the CSA starts or if you would like extra during the season. We use this as an opportunity to teach the kids the importance of giving back.

This past fall, the boys used profits from the extra rhubarb sales to send in a donation to Gillette’s Children’s Hospital and the American Red Cross. Let us know if you are in need of any rhubarb ($3 per pound) before the CSA starts, or if you would like extra during the season. We use this as an opportunity to teach the kids the importance of giving back.

In early April we started the herbs. Seeds come in all sizes. The herb seeds are particularly tiny.

In early April, we started the herbs. Seeds come in all sizes. The herb seeds are particularly tiny.

The boys helped to prepare the herb pots by using the cordless drill to ensure their is a drain hole in the bottom of the pot. Much like tile drainage systems in a field, the drain hole in this pot helps to keep the roots of the plants healthy by draining any extra water that seeps through the soil to the bottom of the pot. If the hole was not there for the access water to drain out the plant would not be healthy.

The boys helped to prepare the herb pots by using the cordless drill to ensure there is a drain hole in the bottom of the pot. Much like tile drainage systems in a field, the drain hole in this pot helps to keep the roots of the plants healthy by draining any extra water that seeps through the soil to the bottom of the pot. If the hole was not there for the access water to drain out, the plant would not be healthy.

Don't let my photo bomber fool you...they worked mighty hard this day in April. Thank you to FarGaze Farms for the use of the tillage equipment to work up the ground to prepare it for planting. We worked up our old garden to plant a cover crop to add fertility to the soil and provide additional area for our chickens (non-laying hens such as roosters and pullets) so they can eat bad insects such as potato bugs (insect control). We are utilizing our field which will allow for more room for growing vines. Look for us to sell pink pumpkins this fall with proceeds going to Breast Cancer Research.

Don’t let my photo bomber fool you…they worked mighty hard this day in April. Thank you to FarGaze Farms for the use of the tillage equipment to work up the ground to prepare it for planting. We worked up our old garden to plant a cover crop to add fertility to the soil and provide additional area for our chickens (non-laying hens such as roosters and pullets) so they can eat bad insects such as potato bugs (insect control). We are utilizing our field which will allow for more room for growing vines. Look for us to sell pink pumpkins this fall with proceeds going to Breast Cancer Research.

At the end of our first work day in the field, we had accomplished a lot working up the old garden and the field and building and painting a new moveable chicken pen. It was a great day for teaching work ethic and the need to work hard when Mother Nature allows you the opportunity.

At the end of our first work day in the field, we had accomplished a lot: working up the old garden and the field and building and painting a new moveable chicken pen. It was a great day for teaching work ethic and the need to work hard when Mother Nature allows you the opportunity.

PIcking rock is part of preparing the field so we don't ruin our tiller or other equipment.

Picking rock is part of preparing the field so we don’t ruin our tiller or other equipment.

We have planted five varieties of potatoes. They weren't in by Good Friday but they were in on April 18. The spring has been cooperative as far as temperatures, but we sure could use a good rain.

We have planted five varieties of potatoes. They weren’t in by Good Friday, but they were in on April 18. The spring has been cooperative as far as temperatures, but we sure could use a good rain.

We also planted several cold season crops on April 18 including a few different varieties of lettuces, spinach, radishes, sugar snap peas and beets.

We also planted several cold season crops on April 18 including a few different varieties of lettuces, spinach, radishes, sugar snap peas and beets.

We preplanted our large pumpkins. We are excited to have a larger area for vines as part of our experiments including three varieties of giant pumpkins. We thought these "natural" pots looked interesting. They are made of sterilized cattle manure and should break down nicely in the soil as the pumpkins grow.

We pre-planted three varieties of large pumpkins. We are excited to have a larger area for vines as part of our experiments. We thought these “natural” pots looked interesting. They are made of sterilized cattle manure and should break down nicely in the soil as the pumpkins grow.

The giant pumpkins have begun to emerge with the first set of leaves - the cotyledons. I always think it is fun to see the seed pod still attached to these emerging leaves. The pumpkins are planted in the field waiting for a good drink of rain.

The giant pumpkins have begun to emerge with the first set of leaves – the cotyledons. I always think it is fun to see the seed pod still attached to these emerging leaves. The pumpkins are planted in the field waiting for a good drink of rain.

At the end of this past weekend, we had over 50 varieties of vegetables and flowers planted. The boys commented that they way we have laid the field out into its own mini-fields that it will look cool when everything is growing. This weekend was beautiful with it warming up to about 80 degrees F. We did not receive much rain on Sunday but were thankful we missed the large hail that came with that storm.

At the end of this past weekend, we had over 50 varieties of vegetables and flowers planted. The boys commented are excited to see how it all looks when the mini-fields begin to grow. This weekend was beautiful with it warming up to about 80 degrees F. We did not receive much rain on Sunday but were thankful we missed the large hail that came with that storm.

 

 

Opportunities and Challenges
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Opportunities and Challenges

We were happy to finishing digging potatoes this week. It was a beautiful fall evening to do this!

We were happy to finishing digging potatoes this week. It was a beautiful fall evening to do this!

It is hard to believe that this growing season is almost behind us. Like every growing season, there have been so many opportunities and challenges during the season.

Opportunities

1. Getting to know all of you better. We truly enjoy this opportunity to have great conversations and laughs with all of you while providing some garden joys for you and your families.

2. Working together as a family. While this can be challenging at times, it truly provides great opportunities of spending time together, learning together and accomplishing many things together.

3. Bringing science to life. When you see science in action it provides awesome hands on learning experiences difficult to replicate.

Challenges

Every challenge presents an opportunity for learning, and we have learned a lot and have plans for improvement next growing season. It is always interesting to discuss these challenges as a family. I am always amazed by our kids’ ingenuity and insightful thinking to provide a workable solution.

1. Peppers – Interesting year of growing peppers. Our bell peppers did not produce as much as they have in the past. We feel the weather simply wasn’t conducive for this vegetable. The new varieties of peppers that we planted are just coming into production now – interesting how the seeds were planted in March and production has just begun on those.

2. Pumpkin/Gourds – A variety of molds set in on the leaves – which killed the leaves and stopped the plant from growing. We also had squash bugs that loved to eat the pumpkins and gourds.

We learned a valuable lesson on seed saving and what is frustrating to both of us is we should have both thought of this! We saved pumpkin seeds from last year’s white pumpkins which were a hybrid pumpkins  A hybrid is created when plant breeders intentionally cross-pollinate two different varieties or species (ex. two different types of pumpkins), aiming to produce an offspring (hybrid) containing the best traits of the two parents. While we knew saving the seeds and planting them would be an experiment and one we could all learn from – the valuable lesson was as follows. Not every plant’s seeds are worth keeping. Hybrids are wonderful plants, but the seed is often sterile or does not reproduce true to the parent plant. Therefore, never save the seed from hybrids.

3. Replanting – lettuce, flowers, cabbage and garlic. Throughout the growing season, we continue to plant new crops of the vegetables to keep you supplied, and fresh veggies growing throughout the year. That is if Mother Nature cooperates. We went from a cool, wet June (in fact the wettest June in Minnesota history) to a very dry few weeks in July. I planted a few different crops of lettuces and flowers in July and had no luck of them growing due to the lack of rain. It didn’t matter if I irrigated. Nothing grew. As soon as we had some rain (about four weeks after I had planted), the lettuce seeds I had planted grew. The flowers on the other hand were delayed immensely and never produced. I planted garlic this spring – no luck – no growth. I am going to attempt to plant some this fall with the hope that we will have garlic this spring.

4. Insects – I mentioned the squash bugs earlier, and we have discussed the potato bugs on previous blogs. To control these insects, we are discussing additional flowers to plant in order to generate more beneficial insects, as well as other options for crop rotation that may help to get rid of these nemesis.

Fall Clean-up has began. Check it out. It doesn’t look the same out there. The boys have been fantastic help. Putting in long days to accomplish the tasks. They are good workers!

Clean-up has begun preparing for the cold weather to set in. Some of the plants have been mulched, the green mulch has been pulled. Above, Keith and Steve are rolling up the irrigation tubing for winter storage.

Clean-up has begun preparing for the cold weather to set in. Some of the plants have been shredded, and the green mulch has been pulled. Above, Keith and Steve are rolling up the irrigation tubing for winter storage.

Garden Science

So what has been eating the potatoes. We think it may be a vole. Don't worry these were recycled and fed to the chickens!

So what has been eating the potatoes. We think it may be voles. Don’t worry these potatoes were recycled as chicken feed!

 

Boxes of Produce

Reminder – This is the last week of the CSA boxes. This is a bonus box due to the interesting growing season. Thank you all for being shareholders this growing season.

Boxes and supplies can be returned at any time or in a few weeks when we connect about the red, white and blue popcorn.

This is how the boys feel when we are done harvesting one of the crops: excited, proud and relieved. Thank you all for a great season! We appreciate your trust and the opportunity to work with all of you!

This is how the boys feel when we are done harvesting one of the crops: excited, proud and relieved. Thank you all for a great season! We appreciate your trust and the opportunity to work with all of you!

Remember food safety in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.

Carrots – Enjoy these fresh carrots!

Broccoli – I enjoy broccoli on my salads or I cook them on the grill and melt some sharp cheddar cheese over it.

Beets – One of my favorite garden vegetables. On the other hand my husband says they taste like dirt:)

Peppers – Jalapeno peppers and Bell Peppers – remember to cut these up and freeze them so you can use throughout the winter.

Tomatoes – Baby Boomer cherry tomatoes, Big Mamma, Sunny Boy (yellow), Honey Delight (small yellow) and Fourth of July  (medium red) and cherry tomatoes. Do you have to many?  Try freezing them by simply cutting out the core, slicing them into quarters and place in a Ziploc bag for soups and chilli this winter.

Onions – No onions in the box this week, but I wanted to remind you that you can also preserve the onions by cutting them up and freezing them. It makes cooking a breeze when you don’t have that mess to clean up when a Tablespoon of onion is called for. It’s a lot easier to reach in the freezer and grab some frozen onions for the recipe.

Sam is holding the potato plant. Potatoes grow under the ground and are a tuber. Sometimes when you pull up the dead plant the potatoes come out attached to the plant like you see here.

Sam is holding the potato plant. Potatoes grow under the ground and are a tuber. Sometimes when you pull up the dead plant the potatoes come out attached to the plant like you see here.

Potatoes – Red Pontiac  – the link is to more potato basics and recipe ideas. Masquarde Potatoes –  A tasty potato that everyone in our house is excited to eat. These potatoes can be cooked or baked. I have had luck using this potato in many ways. It is very versatile. Kennebec potatoes – great for baked potatoes.

Butternut Squash – Freeze your leftovers in a cupcake tin and store in a ziplock bag or container. Use throughout the year as your “pumpkin” in your recipes.

Spaghetti Squash – I have frozen this squash as well. Cook it up, take it out of the “shell” by using your fork to make it like spaghetti and freeze in portions that your family will use or that a recipe will call for. When thawing, I simply placed the frozen spaghetti squash in boiling water for a few minutes (just enough to thaw), and I was all set to go. 

Carnival Squash –  This squash has a nutty mild flavor and reminds me of an acorn squash.

We have a variety of different colored egg shells because we have different breads of chickens. The brown shelled eggs are from Red Stars, green shells from Araucana and white shelled eggs from Leghorns.

We have a variety of different colored egg shells because we have different breads of chickens. The brown shelled eggs are from Red Stars, green shells from Araucana and white shelled eggs from Leghorns. There is no nutritional difference, and the egg tastes is the same.

Eggs – Enjoy – let us know if you would like any eggs in the future. The boys sell them for $3 per dozen.

Sweet Corn – Thank you to FarGaze Farms for this partnership in growing the sweet corn. Enjoy! To freeze my corn, I simply cook it as if I were going to eat it, cut it off the cob, place it in a container and freeze. To me, it is about keeping it simple and easy.

Fresh Arrangement – Hydrangea and Sedum – these can both be kept as fresh arrangements or dry arrangements. To dry – simply put in a vase with no water – enjoy for the remainder of the fall.

 

Recipe of the Week

Tater Tot Hotdish

A Minnesota favorite…I once had a Minnesotan who was born in California tell me, “I don’t know why you Minnesotans waste perfectly good tater tots on a 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

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!

Brown 1 pound of hamburger and about 1 Tablespoon onion.

Brown 1 pound of hamburger and about 1 Tablespoon onion.

I have also used venison. I am fortunate to have beef from my parents farm that we use. This can be browned over the stove or in the microwave.

I have also used venison. I am fortunate to have beef from my parents farm that we use. This can be browned over the stove or in the microwave.

Add a can of Cream of Mushroom/Cream of Chicken soup - I like using a blend. Add about 1 1/2 cups of vegetables. I used corn, green beans and peas. Mix all of this together with the hamburger.

Add a can of Cream of Mushroom/Cream of Chicken soup – I like using a blend. Add about 1 1/2 cups of vegetables. I used corn, green beans and peas. Mix all of this together with the hamburger.

Top with frozen tator tots. Place in the oven and cook at 350 degrees F for 1/2 hour or until edges are bubbling.

Top with frozen tater tots. Place in the oven and cook at 350 degrees F for 1/2 hour or until edges are bubbling.

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

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

 

Potato Bread

Check out this link for the recipe and photos to make this delicious bread.

A family favorite is potato bread. It really is quite simple and unbelievable moist. I served these buns with the hotdish along with some fresh melon from last week.

A family favorite is potato bread. It really is quite simple and unbelievable moist. I served these buns with the hotdish along with some fresh melon from last week.

 

 

 

Unveiling Surprises
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Unveiling Surprises

The boys still had smiles after the many hours of harvesting.

The boys still had smiles after many hours of harvesting.

It was a busy weekend of harvesting and a few long days out in the garden. At one point as we were peeling back the husks on the ornamental corn Sam said, “Boy this is actually fun!” Every ear of corn unveiled a different surprise and fun colors.

The boys were out with us the entire day. You may wonder how we kept everyone motivated. Three keys were: music, machines and food! Cranking the music was a motivator in the field when I was young, and it continues to make the field work more enjoyable and entertaining today!

Machines always motivate boys because my boys are always interested in cool machines. Machines also help to ease the work load. This work is hard enough so anything that can improve efficiencies is a great thing!

I try hard to make some of their favorite foods for snack breaks and meals to help make the experience more enjoyable and to serve as a good motivator! I remember that my mom worked hard to do that for us, and it was very helpful. It also makes you feel loved and appreciated. I also remember working for some of our neighbors. You would have thought snack/lunch breaks were another meal time, and the food was always amazing!

It is hard for us to believe that the growing season is coming to an end. Mother Nature reminded us of that with its cooler temperatures last week. While we didn’t see a frost at our place, all you needed to do was look at the low-lying areas immediately around us to see that those areas did receive a frost putting an end to the growing season on those areas of the plant.

Look forward to a full box next week as we continue to harvest the crops!

We used a mulcher for the vines and stems so that they would break down and incorporate into the soil for organic matter.

We used a mulcher for the vines and stems so that they would break down and incorporate into the soil for organic matter.

The cats have been quite the entertainment. I caught them playing in the corn stalks.

The cats have been quite entertaining. I caught them playing in the corn stalks.

Boxes of Produce

Reminder – Next we is the last week of the CSA boxes. This is longer than your contract stated due to the interesting growing season!

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. 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.

Carrots – A few to try – more should be ready next week!

Broccoli – Some interesting facts from Americas Heartland.

Peppers – Jalapeno peppers and Bell Peppers

Sunny Boys

Sunny Boys

Tomatoes – Baby Boomer cherry tomatoes, Big Mamma, Sunny Boy (yellow), Honey Delight (small yellow) and Fourth of July  (medium red) and cherry tomatoes – Let us know if you need some tomatoes for canning. We ask for canning amounts that you give a free will donation.

Onions – Walla Walla, Snow White, yellow Candy and Giant Red Hamburger (purple) – We pulled this crop this weekend and are drying the remaining onions.

Norland

Norland

Potatoes – Red Pontiac  – the link is to more potato basics and recipe ideas. Masquarde Potatoes –  A tasty potato that everyone in our house is excited to eat. Purple Majesty – I used these as French fries this weekend. I cut them into French fries and place in a bowl of ice water for about 20-30 minutes. Then pat dry and place in the deep fat fryer.

Spaghetti Squash – Choice of squash. Either Spaghetti or Carnival. Here is a recipe for Spaghetti squash from the Pioneer Woman and Taste of Home.

The Carnival squash has a thick exterior and has spotted and striped colors of white, orange, yellow and green, depending on its level of maturity. The presence of post-harvest green coloring indicates that the squash is still at its peak maturity. As the squashes ages, it will eventually only maintain orange and cream colors. It is semi-dry and firm in texture, fragrant and its flavoring, mild. The squash's true flavors only emerge once cooked. Then its flesh becomes richer, buttery, nutty and sweet.

The Carnival squash has a thick exterior and has spotted and striped colors of white, orange, yellow and green, depending on its level of maturity. The presence of post-harvest green coloring indicates that the squash is still at its peak maturity. As the squashes ages, it will eventually only maintain orange and cream colors. It is semi-dry and firm in texture, fragrant and its flavoring, mild. The squash’s true flavors only emerge once cooked. Then its flesh becomes richer, buttery, nutty and sweet.

Carnival Squash – Choice of squash – see above picture. This squash has a nutty mild flavor and reminds me of an acorn squash.

Sweet Corn – Thank you to FarGaze Farms for this partnership in growing the sweet corn. Enjoy! Here’s an interesting link about sweet corn research from America’s Heartland.

Melons – A variety to choose from. Let us know what you think! Unfortunately we had some interesting Mother Nature challenges here as well which prevented us from having more for each of you. We hope you enjoy this sample, and we hope that next year will provide better opportunities for all of us.

Some of the broom corn was 12 feet long. We cut it down to 8 feet so it was more manageable for you.

Some of the broom corn was 12 feet long. We cut it down to 8 feet so it was more manageable for you.

Fresh Arrangement –ornamental corn, corn bunches and pumpkins

A variety of pumpkins to choose from.

A variety of pumpkins to choose from. We tried some pink pumpkins this year and were pleasantly surprised with their color and weight of this pumpkin.

Garden Science

This ear of corn had a number of kernels sprout and start to grow new corn. Why? Well if the ears of corn didn't "drop" when fully mature moisture gets into the ear of corn and causes this. Drop, in this case, means that it is still attached to the stalk but instead of the plant holding the ear in the upright position, the ear of corn now faces the ground instead of the sun.

This ear of corn had a number of kernels sprout and start to grow new corn. Why? Well if the ears of corn didn’t “drop” when fully mature moisture gets into the ear of corn and causes this to occur. “Drop,” in this case, means that the ear of corn is still attached to the stalk but instead of the plant holding the ear in the upright position, the ear of corn now faces the ground instead of the sun.

 

If you look really closely, you will see small dots on these kernels of corn. The dots are where the silk or the female part of the plant attached to the baby kernel of corn. In other words you could think of it like a belly button.

If you look really closely, you will see small dots on these kernels of corn. The dots are where the silk or the female part of the plant attached to the baby kernel of corn. In other words you could think of it like a belly button. The connection of the female part of the corn, silk, to the baby kernel.

These kernels had a unique curve pattern going around the cob of the plant. Beautiful color as well!

These kernels had a unique curve pattern going around the cob of the plant. Beautiful color as well!

 

Recipe of the Week

Lefse is a family favorite and is part of my family heritage, a cultural food from Scandinavia. I remember making lefse throughout my life and love sharing this with our boys. I am thankful that I have a husband that also loves this food.

After all of our hard work, there were a few potatoes that were stabbed by the potato fork. I used those potatoes to mix up some lefse. On Sunday, afternoon we brought out the lefse grills. The boys couldn't wait!

After all of our hard work, there were a few potatoes that were stabbed by the potato fork. I used those potatoes to mix up some lefse. On Sunday, afternoon we brought out the lefse grills. The boys couldn’t wait! This is a family tradition on my side that we are excited to pass down to the next generation!

Lefse

Dash of salt

4 cups of cooked potatoes

1/4 cup butter

1/4 cup cream

1 Tablespoon sugar

Mash together the above ingredients. Place in refrigerator to cool for at least 4 hours to 24 hours. When cool add 3/4 cup flour to every 1 cup potatoes. As potatoes get colder use less flour. Mix together and form into logs. Cut each potato log into 4-5 pieces. Roll out like a pie crust to about 1/4 inch or thinner. Fry on grill heated for 425-500 degrees. Lefse will look similar to a quesadilla. Spread with butter and sugar and roll up. Enjoy!

Potato lefse begins with mashed potatoes mixed with butter, cream and sugar. We use our "misfit" potatoes. Potatoes that were odd shapes, really small or that we stabbed with the potato fork while digging.

Potato lefse begins with mashed potatoes mixed with butter, cream and sugar. We use our “misfit” potatoes. Potatoes that were odd shapes, really small or that we stabbed with the potato fork while digging.

After mixing together the cold potato mix and the flour, the mixture is shaped into logs and cut into about 5 pieces.

After mixing together the cold potato mix and the flour, the mixture is shaped into logs and cut into about 5 pieces.

The balls of potatoes are shapped into circles and rolled out until they are about 1/4 inch thick.

The balls of potatoes are flattened out, shaped into circles and rolled out until they are about 1/4 inch thick.

Using a lefse stick, they are then gently rolled out onto a lefse grill. We have two grills. One of our grills is my Grandma Rialson's.

Using a lefse stick, they are then gently lifted from the pastry cloth and rolled out onto a lefse grill. We have two grills. One of our grills is my Grandma’s.

Our lefse sticks also hold meaning. Some are from my Grandma Railson. Keith noticed Grandma's signature on his. Some Steve has made and another is from a family friend. The sticks are used to gently pat bubbles out of the lefse as it is cooked and then used to flip the lefse over to grill each side until light brown spots form. Once cooked on both sides the lefse is placed between a couple kitchen towels and wrapped up to prevent the edges from drying. When all the lefse is cooked, the stack of lefse is quite high!

Our lefse sticks also hold meaning. Some are from my Grandma. Keith noticed Grandma’s signature on his. Steve has also made a few and another is from a family friend. The sticks are used to gently pat bubbles out of the lefse as it is cooked and then used to flip the lefse over to grill each side until light brown spots form. Once cooked on both sides the lefse is placed between a couple of kitchen towels and wrapped up to prevent the edges from drying. When all the lefse is cooked, the stack of lefse is quite high!

Making lefse does take some skill. This is how proud Sam was after flipping his lefse on the grill. The biggest reward ... the awesome taste of fresh lefse with butter and sugar on it and rolled up. We love it!

Making lefse does take some skill. This is how proud Sam was after flipping his lefse on the grill. The biggest reward … the awesome taste of fresh lefse with butter and sugar on it and rolled up. We love it! We then package it up into Ziplock bags and freeze. Thaw out as needed and enjoy!

Nearing the End
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Nearing the End

We started the great potato dig this weekend. It is always fun to find the large treasurers hidden under the ground.

We started the great potato dig this weekend. It is always fun to find the large treasurers hidden under the ground.

The season is nearing the end, and Mother Nature reminded us of that today. The boys said that the only way they would warm up is if I put them in the clothes dryer! Now the thought of that made me chuckle! Yes indeed it went from the 70s yesterday to feeling like 40 degrees tonight. We received 4/10 of an inch of rain today. Thankful it wasn’t snow!

Look for fall decorative items next week. It will be a busy weekend of harvesting them, but it is always fun to see what is unveiled!

Boxes of Produce

Reminder – there will be two more weeks of the CSA boxes. This is longer than your contract stated due to the interesting growing season!

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. 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.

Salad Mix – A break this week due to the dry weather we had in early August, this crop did not grow when I planted it. But good news, the next round of lettuce and spinach did grow, and we should have some back in your boxes next week.

Beets – Taking a break from this vegetable to allow them to grow more. Don’t worry, we will empty the garden out before the last box.

Carrots – A few carrots this week. We hope that the remainder of the crop grows well before the end of the growing season.

Green Beans  – This is our last crop of beans – hope you have been freezing or canning them if you haven’t been able to use them.

Broccoli – I think I need to give this recipe a try from Pioneer Woman.

Cucumbers – This very likely may be your last cucumbers of the season.

Kohlrabi – Here are some ideas from Martha Stewart.

Peppers – Jalapeno peppers and Bell Peppers

Tomatoes – Baby Boomer cherry tomatoes, Big Mamma, Sunny Boy (yellow), Honey Delight (small yellow) and Fourth of July  (medium red) and cherry tomatoes – Let us know if you need some tomatoes for canning. We ask for canning amounts that you give a free will donation.

Onions – Walla Walla, Snow White, yellow Candy and Giant Red Hamburger (purple) – We pulled this crop this weekend and are drying the remaining onions.

Potatoes – Red Pontiac  – the link is to more potato basics and recipe ideas. Kennebec potatoes – great for baked potatoes. Masquarde Potatoes –  A tasty potato that everyone in our house is excited to eat.

Your choice of Butternut and Spaghetti Squash.

Your choice of Butternut and Spaghetti Squash.

Butternut Squash – Choice of squash – For those of you that chose this squash, it is one of my favorites. Here is a recipe from The Pioneer Woman.

Spaghetti Squash – Choice of squash – here are different ways to cook it: by boiling or by roasting. Here is a recipe from The Pioneer Woman.

Sweet Corn – The last crop of sweet corn is being harvested. Thank you to FarGaze Farms for this partnership in growing the sweet corn. Enjoy!

Enjoy your eggs from the chickens our boys are beyond excited to care for.

Enjoy your eggs from the chickens our boys are beyond excited to care for.  The boys enjoy sharing eggs with their grandparents. My parents both grew up collecting eggs on their home farms.

Eggs – Enjoy some eggs from the Harner Brothers’ chickens.

Fresh Arrangement – Zinnia, Rudbeckia or Sunflowers – Here are a few tips to try to keep your fresh-cut flowers fresh longer. Please provide me feedback if you transfer them to a vase or keep them on your counter in the container you bring them home in.

 

Garden Science

An update on the pumpkins. The Big Moon pumpkins appear to be slowing down in growth. The large one measured 41" and the smaller ones 35" from side to side. We plant to provide more manure and fertilizer to next year's big pumpkin patch.

An update on the pumpkins. The Big Moon pumpkins appear to be slowing down in growth. The large one measured 41″ and the smaller ones 35″ from side to side. We plan to incorporate more manure to fertilizer next year’s big pumpkin patch.

Recipe of the Week

Many of you wonder what we do with all of these tomatoes. Well, we do quite a bit of canning. We were fortunate to receive Steve’s Grandpa and Grandma’s canning supplies when they decided to hang up that past time. Steve grew up canning many vegetables with his family. I on the other hand loathed canning but enjoyed baking!! Now, canning has become quality time with the family and satisfaction of tasty vegetables throughout the year. We highly recommend that you use the University of Minnesota Extension Services’ directions for canning tomatoes. At the end of the season from our tomatoes, we will have about 70 quarts of tomato juice and about 50 pints of salsa. In addition, I will have some tomatoes in the freezer for chilli and soups this winter.

Tomato Sauce

We wash the tomatoes and cut out the core and any bad spots. Then cut them into quarters.

The first thing to do is sanitize your jars and rings. Next, wash the tomatoes and cut out the core and any bad spots. Then cut them into quarters. We use all varieties of tomatoes and feel that the variety enhances the flavor.

 

Next they go into the juicer and are pushed through separating out the skin and seeds from the juice.

Next they go into the juicer and are pushed through separating out the skin and seeds from the juice.

This machine came from Steve's grandparents. Whenever we take it out and brings a smile to our face, and we know that they are smiling down on this whole process.

This machine came from Steve’s grandparents. Whenever we take it out and brings a smile to our faces. We know that they are smiling down on this whole process and getting a chuckle out of the boys’ curiosity.

The juice is then brought to a slow boil in this awesome huge pot that we received for a wedding gift.

The juice is then brought to a slow boil in this awesome huge pot that we received for a wedding gift.

Using sanitized canning jars, we place 1 teaspoon of salt and 2 tablespoons of lemon juice and fill the jars up to the neck of the jar with the juice. Then we wipe the top of the jar off with a clean cloth. After boiling the lids for 3 minutes, we use a magnetic stick to take them out of the water and place on top of the jar.

Using sanitized canning jars, we place 1 teaspoon of salt and 2 tablespoons of lemon juice into each quart jar and fill the jars to right below the neck of the jar with the juice. Then we wipe the top of the jar off with a clean cloth. After boiling the lids for 3 minutes, we use a magnetic stick to take them out of the water and place on top of the jar.

Sanitize your canning jar rings. Then place on top of the lid and tighten.

Sanitize your canning jar rings. Then place on top of the lid and tighten.

Steve is in charge of the pressure cooker and finalizing the canning process. Please see the link above to the Extension Services directions to canning tomatoes. This is what we follow. Steve also makes a call to his Mom every year for a refresher course.

Steve is in charge of the pressure cooker and finalizing the canning process. On the left is the awesome pot I mentioned that we use to bring the tomato juice to a boil. On the right is the pressure cooker. Please see the link above to the Extension Services’ directions to canning tomatoes. This is what we follow. Steve also makes a call to his Mom every year for a refresher course and a good visit.

After the tomatoes come out of the canner, you begin to hear the lids "pop" or seal. It is music to our ears. We then use this tomato juice as our base for spaghetti sauce and pizza sauce. My dad enjoys drinking the tomato juice as well.

After the jars of tomato juice come out of the canner, they are placed on kitchen towels leaving about an inch or so of cooling space around them. You should begin to hear the lids “pop” or seal. It is music to our ears. After a day, I label the top of the lid with the date, and what is in the jar. We then use this tomato juice throughout the year as our base for spaghetti sauce and pizza sauce. For the sauces, we combine the juice, tomato paste, onions, garlic and herbs to taste. You may also enjoy it just as tomato juice – it is one of my Dad’s garden favorites.

Lessons Learned Passed and Present
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Lessons Learned Passed and Present

Have you met the new additions to our place? The boys would love to show you Speedy and Warrior.

Have you met the new additions to our place? The boys would love to show you Speedy and Warrior.

Lessons learned and applied today are from both our past and our present. This past weekend as we helped my dad with his restored Allis Chalmers it was easy to reflect on what I learned from both my grandparents who were farmers, what I learned from my dad who is a farmer and what we are trying to teach our children. Our children are applying what they are learning by sharing their knowledge about agriculture with their friends and teachers, and this past week Keith was sharing his knowledge at the Minnesota Farm Bureau booth at the Minnesota State Fair.

This weekend was my hometown celebration. My dad has restored 10 Allis Chalmers tractors. Every year, we help him bring the tractors in for display. I had the privilege of driving my Grandpa's WD45 that dad restored. It was a relaxing view into town.

This weekend was my hometown celebration. My dad has restored 10 Allis Chalmers tractors. Every year, we help him bring the tractors in for display. I had the privilege of driving my Grandpa’s WD45 that dad restored. It was a relaxing view into town.

If you have a question about agriculture, please feel free to ask us. If we don’t know, we can connect you with a farmer or a professional in agriculture that would be able to answer your questions.

“Nothing in life is to be feared, it is only to be understood. Now is the time to understand more, so that we may fear less.”  ― Marie Curie

The past few weeks have also been a busy time preparing for the state fair. Keith shared his farm story while working at the Farm Bureau building. Thanks to all who stopped by.

The past few weeks have also been a busy time preparing for the state fair. Keith shared his farm story while working at the Farm Bureau building. Thanks to all who stopped by.

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. Sometimes crops will be in the share even though they’re not on the list.

Preparing your boxes of produce.

Preparing your boxes of produce.

Remember food safety in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.

Salad Mix – A mixture of Black Seeded Simpson and Red Oak Leaf. The lettuce I planted a few weeks ago is growing. I am hoping to harvest this next week.

Beets – The whole plant is edible.

Green Beans  – This is a new crop of beans.

Broccoli – Great to enjoy in your salads or cooked with some cheese sprinkled over it.

Carrots – Finally some growing conditions to produce some carrots!

Cucumbers

Cucumbers are in the gourd family Cucurbitacae. There are three main varieties of cucumbers: slicing, pickling and burpless.

Cucumbers – Nearing the end of this season

Peppers – Jalapeno peppers and Bell Peppers

Tomatoes – Baby Boomer cherry tomatoes, Big mamma, Sunny Boy (yellow), Honey Delight (small yellow) and Fourth of July  (medium red) – Let us know if you need some tomatoes for canning. We ask that for canning amounts that you give a free will donation. Here are some salsa ideas from Taste of Home.

Onions – Walla Walla, Snow White, yellow Candy and Giant Red Hamburger (purple)

Midnight Moon Potatoes

Midnight Moon Potatoes – potatoes grow under the ground. It is not a root, but rather it is called a tuber.

Potatoes – Red Pontiac  – the link is to more potato basics and recipe ideas. Midnight Moon – a fun new variety this year, purple on the outside and white on the inside. Are you wondering more about the nutrition of these colored varieties? Check this handbook out.

Butternut Squash – Choice of squash tonight. For those of you that chose this squash, it is one of my favorites. Here are a few recipes from Martha Stewart.

Spaghetti Squash – Enjoy this as spaghetti. Here are different ways to cook it: by boiling or by roasting.

Sweet Corn – The next crop should be ready next week.

Flowers for you this week.

Flowers for you this week.

Fresh Arrangement – Zinnia, Rudbeckia or Sunflowers – Here are a few tips to try to keep your fresh-cut flowers fresh longer. I have tried the bleach trick, and it has worked for me.

Garden Science

Did you know that we gather the rain water from our shop roof into this water tank to irrigate the mulched areas in our garden. We use gravity to flow the water into the irrigation lines. The rains filled the tank up!

Did you know that we gather the rain water from our shop roof into this water tank to irrigate the mulched areas in our garden. We use gravity to flow the water into the irrigation lines. The rains filled the tank up!

 

Recipe of the Week

Pumpkin Bread is a favorite. I use butternut squash that I have cooked and frozen as my "pumpkin" in this recipe. It works great!

Pumpkin Bread is a favorite. I use butternut squash that I have cooked and frozen as my “pumpkin” in this recipe. It works great!

Pumpkin Bread

1 2/3 cup flour

1 1/2 cup sugar

1/3 cup butter, softened

1 teaspoon soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

Pinch of salt

1/3 cup cold water

2 eggs

1 cup canned pumpkin (I use 1 cup cooked squash) 

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

Source: Pat Kuznik – West Polk County: Blue Ribbon Favorites Minnesota 4-H Foundation

 

Combine: 1 2/3 cup flour; 1 1/2 cup sugar; 1/3 cup butter softened; 1 teaspoon soda; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon cloves; and a pinch of salt.

Combine: 1 2/3 cup flour; 1 1/2 cup sugar;
1/3 cup butter softened; 1 teaspoon soda; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg;
1/4 teaspoon cloves;
and a pinch of salt.

Next add and mix into dry ingredients: 1/3 cup cold water; 2 eggs; 1 cup canned pumpkin (I use 1 cup cooked squash). Place into loaf pan or into cupcakes tin.

Next add and mix into dry ingredients: 1/3 cup cold water;
2 eggs; 1 cup canned pumpkin (I use 1 cup cooked squash). Place into loaf pan or into muffin tin.

Place batter in muffin liners that have been sprayed with cooking spray. Bake muffins for about 12 - 15 minutes at 350 degrees.

Place batter in muffin liners that have been sprayed with cooking spray. Bake muffins for about 12 – 15 minutes at 350 degrees. Enjoy!

Mother Nature keeps us on our Toes
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Mother Nature keeps us on our Toes

 

Tomatoes are maturing like crazy - all shapes and colors. Let us know if you are interested in buying any for canning. Enjoy!

Tomatoes are maturing like crazy – all shapes and colors. Let us know if you are interested in buying any for canning. Enjoy!

As many of us prepare for school to begin, we are preparing for the growing season to come to an end before we know it. Mother Nature keeps us on our toes, and we must be prepared for what will occur. While some of the produce is hitting their peak. Others are on the decline, and we are starting to see “gaps” in the field as we clean-up and feed garden scraps to the chickens.

You also may be wondering, when is our last box? We are anticipating that the last box will be the last week of September. Which will be slightly longer then what your contract stated, simply because of the growing season, and how the crops worked out. We will keep you posted as we proceed through September.

We are busy with garden clean-up pulling up old vegetables that are no longer producing and feeding them to the chickens.

We are busy with garden clean-up pulling up old vegetables that are no longer producing and feeding them to the chickens.

Part of the garden clean-up includes driving the lawn tractor. Keith enjoys this task.

Part of the garden clean-up includes driving the lawn tractor. It makes this task a lot easier!

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. 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.

Sweet Corn – Yeah for sweet corn! Thank you to FarGaze Farms, our neighbors, for providing the sweet corn for your boxes this week. We hope you all enjoy it. We appreciate this partnership!

Salad Mix – A mixture of Black Seeded Simpson, Red Oak Leaf, beet greens and spinach. Here are a few salad ideas. I planted a new crop of lettuce about 5 weeks ago and very little grew because we had such a dry July. After the rain last week, I planted another round and four days later the seeds have germinated and are peeking out of the ground. I am hoping for a new crop of the lettuces in the near future.

Beets – The whole plant is edible.

Green Beans  – We are at the end of this crop and should have a small crop towards the end of the season.

Broccoli – Great to enjoy in your salads or cooked with some cheese sprinkled over it.

Cucumbers – Nearing the end of this season as well.

Peppers – Jalepeno peppers – see how peppers are grown in America.

Tomatoes – Baby Boomer cherry tomatoes, Big mamma, Sunny Boy (yellow), Honey Delight (small yellow) and Fourth of July  (medium red) – Learn more about tomatoes are grown across the U.S. on America’s Heartland.

Onions – Walla Walla, Snow White, yellow Candy and Giant Red Hamburger (purple)

The Purple Majesty potatoes need to be dug during the daylight. They blend right in with chunks of dirt.

The Purple Majesty potatoes need to be dug during the daylight. They blend right in with chunks of soil.

Potatoes – Red Pontiac  – the link is to more potato basics and recipe ideas. Purple Majesty potatoes – fun as French fries or mashed potatoes.

Butternut Squash – Choice of squash tonight. For those of you that chose this squash, it is one of my favorites. Here are a few recipes from Martha Stewart.

Spaghetti Squash – Enjoy this as spaghetti. Here are different ways to cook it: by boiling or by roasting.

Fresh Arrangement – Zinnia or Sunflowers – Here are a few tips to try to keep your fresh-cut flowers fresh longer. I have tried the bleach trick, and it has worked for me.

Garden Science

We found cabbage loopers this weekend. Check out how small this one is compared to the thumb.

We found cabbage loopers this weekend. Check out how small this one is compared to the thumb.

We found a larger cabbage looper.

We found a larger cabbage looper.

This cabbage is being eaten by the cabbage looper but the boys want to see how many cabbage heads this one forms during the growing season.

This cabbage is being eaten by the cabbage looper but the boys want to see how many cabbage heads this one forms during the growing season.

Insects, insects every where including this green tomato worm.

Insects, insects every where including this green tomato worm.

The Red Pontiac potatoes were huge. These three were from the same plant.

The Red Pontiac potatoes were huge. These three were from the same plant.

Recipe of the Week

I thought you would like to know what I do with all of the produce. See the links below the recipes and photo how to enjoy your produce throughout the year.

Lettuce and Spinach – I enjoy a variety of salads. Give Lazy Tacos a try – super easy and delicious.

Green Beans – I freeze or can my green beans.

Sweet Corn – I keep freezing sweet corn simple. I don’t have time for a lot of preparation so keeping it simple is my style. Here is Martha Stewarts tips on preserving corn.

Onions – I have had the best luck chopping and freezing onions to be used in recipes throughout the year. Less mess and more time efficient.

Butternut Squash – I cook and freeze the squash to be used in smaller portions and perfect substitute for a recipe that calls for canned pumpkin. Give these Squash/Pumpkin Donut Drops a try – fun for a long weekend.

Potatoes – I enjoy making into Lefse and Potato Bread.

Tomatoes – We plan to can some tomato juice and salsa this fall.

 

 

 

 

Rain brings Relief
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Rain brings Relief

We have started the potato harvest and some of them are huge. It is like a treasure hunt in the soil.

We have started the potato harvest and some of them are huge. Harvesting potatoes is like a treasure hunt in the soil.

We were blessed earlier this week with moisture. The storms came heavy and fast, and surrounding communities received several more inches and storm damage. We drove through some of the heavier parts of the storm on Sunday and were close to stopping because it was difficult to drive in.

We were fortunate to receive 2 1/2 inches of rain on Sunday. It did come down quickly and cause some crop damage but minimal damage compared to what could have been. We were also fortunate to receive 4/10th of an inch on Monday. The moisture was needed! The storms have been very sporadic and many farmers throughout Minnesota and our nation are still in need of moisture.

On another note, the Minnesota State Fair has also been occupying some of our time. If you make it to the Great Minnesota Get Together, stop by the many agriculture exhibits including our Minnesota Farm Bureau exhibit behind the giant yellow slide on Underwood Street or stop by the CHS Miracle of Birth Center and take a ride in our Ag Cab Lab – Tractor. Learn more about our exhibits and other great farm exhibits on Lara’s blog.

 

Here you see some of our broom corn which was either blown down or because of the hard quick rain was washed down by the heavy flow of water. The storms also affected some of our strawberry popcorn. It is yet to be determined how badly it was damaged.

Some of our broom corn was either blown down or because of the hard quick rain was washed down by the heavy flow of water. The storms also affected some of our strawberry popcorn. It is yet to be determined how badly it was damaged.

 

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. 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 boys are still learning how to pick sweet corn so we apologize if some of the ears are a little smaller. By the end of the season, we should have some professional harvesters.

The boys are still learning how to pick sweet corn so we apologize if some of the ears are a little smaller. By the end of the season, we should have some professional harvesters.

Sweet Corn – Yeah for sweet corn! Thank you to FarGaze Farms, our neighbors, for providing the sweet corn for your boxes this week. We hope you all enjoy it. We appreciate this partnership!

Black Seeded Simpson Lettuce – Wash your vegetables before eating – a new crop should hopefully be growing after this rain. I planted over 4 weeks ago but due to the lack of rain did not grow. I did irrigate it but it’s not quite the same as Mother Nature.

Prizeleaf Lettuce – A beautiful colored lettuce to add to the salads. Try adding some fresh berries or dried fruit to your salads.

Red Oak Leaf Lettuce – Wonderful color to your salads.

Beets – The whole plant is edible.

Green Beans  – We are at the end of this crop and should have a small crop towards the end of the season.

Broccoli – Great to enjoy in your salads or cooked with some cheese sprinkled over it.

Kohlrabi – Check out this link for more information on what to do with this vegetable.

Cucumbers – Nearing the end of this season as well.

Peppers – Jalepeno peppers

We were harvesting tomatoes this week and had to make a dash for cover as a thunderstorm approached and lightning chased us out of the garden. Sam completely forgot about the lightning thought as he discovered a toad in our rock wall. The world seemed to come to a stand still as he searched for the toad.

We were harvesting tomatoes this week and had to make a dash for cover as a thunderstorm approached and lightning chased us out of the garden. Sam completely forgot about the lightning thought as he discovered a toad in our rock wall. The world seemed to come to a stand still as he searched for the toad.

Tomatoes – Baby Boomer cherry tomatoes, Big mamma, Sunny Boy (yellow), Honey Delight (small yellow) and Fourth of July  (medium red) – A delicious salsa recipe from a farm wife in southwestern Minnesota, Ruth Lanoue.

Onions – Walla Walla, Snow White, yellow Candy and Giant Red Hamburger (purple)

Keith snapped this picture of Sam with a huge Kennebec potato.

Keith snapped this picture of Sam with a huge Kennebec potato.

Potatoes – Kennebec potatoes – great for baking. Here is a yummy potato recipe to try from one of my friends Lara Durben.

Fresh Arrangement – Zinnia or Sunflowers – Here are a few tips to try to keep your fresh-cut flowers fresh longer. I have tried the bleach trick, and it has worked for me.

Garden Science

Well the Big Moon pumpkins have grown. The largest one is now measuring from one side to the other at 3 feet. Growing several inches this past week. The other two also grew. What is interesting is the other two seem to be on the same plant and are growing at the same and equal rate.

Well, the Big Moon pumpkins have grown. The largest one is now measuring from one side to the other at 3 feet. Growing several inches this past week. The other two also grew. What is interesting is the other two seem to be on the same plant and are growing at the same and equal rate.

Did you know that we gather the rain water from our shop roof into this water tank to irrigate the mulched areas in our garden. We use gravity to flow the water into the irrigation lines. The rains filled the tank up!

Did you know that we gather the rain water from our shop roof into this water tank to irrigate the mulched areas in our garden? We use gravity to flow the water into the irrigation lines. The rains filled the tank up!

Recipe of the Week

Grilled Sweet Corn

Place on grill at the same time you are cooking your meat. I leave mine on for about 1/2 hour and throughout that time frame turn it so all sides are cooked. Once the 1/2 hour is done, husk it, rinse under luke warm water and serve. Enjoy!

Husk your grilled sweet corn by cutting off the end with a butcher knife.

Husk your grilled sweet corn by cutting off the end with a butcher knife.

Grab the top of the corn and squeeze.

Grab the top of the corn and squeeze.

Your ear of corn should slide out clean of silk etc.

Your ear of corn should slide out clean of silk etc.

Bringing Science to Life
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Bringing Science to Life

We are excited to see the cantaloupe and watermelon growing.

We are excited to see the cantaloupe and watermelon growing.

The CSA brings science to life every day for us in a very hands on way. We walk our garden daily scouting for any issues that may need to be addressed: weeds, insects, fungus etc. We have been dry and were very thankful for the 2/10″ of rain we received on Monday.

Below you will see that we have seen an increased activity of squash bugs and the potato bugs. They are busy reproducing again. We continue to spend a lot of  time taking care of the over population of these nemesis insects, researching management and control options and looking for ways to generate beneficial insects to help manage them. While these are challenging issues they are great learning opportunities for all of us.

In addition, we have some interesting things growing on the trellis’ check out this Butternut squash, defying gravity and growing up instead of down.

Every day there is something new to observe, something new to learn and understand. The definition of science is: the intellectual and practical activity encompassing the systematic study of the structure and behavior of the physical and natural world through observation and experiment.

This is a good definition of agriculture every day which provides hands on opportunities for all of us to learn from.

We found this Butternut Squash is defying gravity and growing on the trellis' upside down.

We found this Butternut Squash is defying gravity and growing on the trellis’ upside down.

 

Garden Science

We inspected the vines to see what was causing the to die. We cut open the stems to see if there were any insects in the stem.

We inspected the vines to see what was causing the to die. We cut open the stems to see if there were any insects in the stem.

We found the brown eggs and spider like small insects.

We found the brown eggs and spider-like small insects.

We took the leaves in and placed the leaf and eggs under the microscope.

We took the leaves in and placed the leaf and eggs under the microscope.

We also used the magnifying glass to get a closer look at the Squash Bug eggs and newly hatched bugs.

We also used the magnifying glass to get a closer look at the Squash Bug eggs and newly hatched Squash Bugs.

This is how Sam feels about the Squash Bugs attacking the pumpkin plants.

This is how Sam feels about the Squash Bugs attacking the pumpkin plants.

Sam inspecting the potatoes for potato bugs.

Sam inspecting the potatoes for potato bugs.

We measured the Big Moon pumpkins and discovered they had grown between 2-3 inches this past week.

We measured the Big Moon pumpkins and discovered they had grown between 2-3 inches this past week.

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. 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 – Wash your vegetables before eating – I love to use my salad spinner after washing the lettuces.

Prizeleaf Lettuce – A beautiful colored lettuce to add to the salads. Try adding some fresh berries or dried fruit to your salads.

Red Oak Leaf Lettuce – Wonderful color to your salads.

Beets – One of my very favorite vegetables. The whole plant is edible.

Green Beans – Try freezing or canning some of your extras or simply eat them raw. A few more green bean recipes for you.

Broccoli

Broccoli

Broccoli – Great to enjoy in your salads or cooked with some cheese sprinkled over it.

Cucumbers – If you would like to can any pickles let us know. We also have dill for you to use as part of your share.

Peppers

Tomatoes – Baby Boomer cherry tomatoes, Big mamma, Sunny Boy (yellow), Honey Delight (small yellow) and Fourth of July  (medium red) – If you are like me, I am super excited for some BLTs. Enjoy, a lot more to come! Learn more how tomatoes are grown.

Summer Squash

Summer Squash

Summer Squash/Zucchini – Some ideas from America’s Heartland on how to use this vegetable.

Onions – Walla Walla, Snow White, yellow Candy and Giant Red Hamburger (purple)

Potatoes – Red Pontiacs – Learn a little potato history.

Cilantro – Here is a fresh salsa recipe for you to try.

Fresh Arrangement – Zinnia or Sunflowers – Here are a few tips to try to keep your fresh-cut flowers fresh longer. I have tried the bleach trick, and it has worked for me.

 

Recipe of the Week

1/2 cup all-purpose flour
1/2 cup water
1 egg, lightly beaten
1 teaspoon seasoned salt
1/2 teaspoon baking powder
1 large onion, very thinly sliced
Oil for deep-fat frying

In a shallow bowl, whisk the first five ingredients. Separate onion slices into rings. Dip rings into batter. In a deep-fat fryer, heat 1 in. of oil to 375°. Fry onion rings in batches for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.

Source: Taste of Home

First to make the onion rings: wash and peel off outside skin of onion, slice the onion and separate the rings.

First to make the onion rings: wash and peel off outside skin of onion, slice the onion and separate the rings.

Mix together: 1/2 cup all-purpose flour, 1/2 cup water, 1 egg,, lightly beaten, 1 teaspoon seasoned salt, and 1/2 teaspoon baking powder. Place rings into batter.

Mix together: 1/2 cup all-purpose flour, 1/2 cup water, 1 egg,, lightly beaten, 1 teaspoon seasoned salt, and 1/2 teaspoon baking powder. Place rings into batter.

Place a few into the deep fat fryer at a time, flipping once to cook on both sides.

Place a few into the deep fat fryer at a time, flipping once to cook on both sides.

Onion rings to enjoy.

Onion rings to enjoy.

Priceless Moments
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Priceless Moments

The corn has gotten so tall. The boys are standing by the blue popcorn.

The corn has gotten so tall. The boys are standing by the blue popcorn.

After our CSA pick-up, we enjoy sharing about our evening and the conversations we had with all of you. We learn a lot from the time spent with each of you and appreciate the conversations and time more than you will ever know.

In fact, during each season we ask the boys what they enjoy most about the CSA. Their number one response is when you and your kids come out, and they have the opportunity to show you what is “growing on” and to teach and show what they have been seeing and learning that week. I know at times some of you may wonder if it is an intrusion of our time – I am telling you that it is not an imposition but rather a great opportunity for all of us to learn together.

Priceless moment examples – there are too many to list:

  • Last week seeing a few of the boys pull and eat carrots with our kids and to see their mouths covered with dirt.
  • One of our youngest shareholders, wandering through the garden and teaching her the vegetable, the color, the different way they all felt and teaching her how to harvest them…and then to watch her eat all of them like they were an apple – including a pepper! Then the look on the boys’ faces when I told her how this nearly 2 1/2-year-old had enjoyed eating everything including the pepper – simply priceless.
  • The joy of assisting a shareholder to harvest additional zucchini – one of her favorites.
  • The excitement on some of the kids faces when they dig potatoes or pick a vegetable for the first time.
  • Or learning from all of you the favorite ways you enjoy the produce.

These priceless moments provide us with renewed energy and excitement. Sometimes the growing season can be challenging whether it is weather challenges, insects or weeds. But remembering some of these priceless moments brings smiles to our faces and renews our enthusiasm for the project at hand. Thank you!

Garden Science

It has been dry and we have been irrigating and watering the different crops. The boys have been watering our Big Moon pumpkins and we also measured them this week. We are watching how much they grow in one week. We'll keep you posted.

It has been dry, and we have been irrigating and watering the different crops. The boys have been watering our Big Moon pumpkins, and we also measured them this week. We are watching how much they grow in one week. Stay tuned.

 

The broom corn is also growing tall. Notice that the different varieties of corn have differences in their stalks, tassels etc.

The broom corn is also growing tall. Notice that the different varieties of corn have differences in their stalks, tassels etc.

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. 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 – Wash your vegetables before eating – I love to use my salad spinner after washing the lettuces.

Prizeleaf Lettuce – A beautiful colored lettuce to add to the salads. Try adding some fresh berries or dried fruit to your salads.

Red Oak Leaf Lettuce – Wonderful color to your salads.

Spinach – Remember to wash before eating.

Beets – One of my very favorite vegetables. The whole plant is edible.

Sugar Snap Peas – This crop matured quickly this week with the heat. Some of them may be quite large – you may want to peel the pod off and just eat the peas inside on the larger ones.

Green Beans – Try freezing or canning some of your extras or simply eat them raw. Learn more about this crop and a few recipes at America’s Heartland. Let us know if you would like any to can or to pickle. We donated 20# of green beans this week to the food shelf.

We were curious as to how much the cucumbers would weight. The cucumbers weighed 95 pounds.

We were curious as to how much the cucumbers would weight. All of the cucumbers weighed 95 pounds.

Cucumbers – If you would like to can any pickles let us know. We also have dill for you to use as part of your share.

Peppers

Picking the first tomatoes of the season.

Picking the first tomatoes of the season.

Tomatoes – A taste of tomatoes this week cherry and Fourth of July tomatoes. Looking forward to this crop maturing.

Summer Squash/Zucchini – Here is a recipe for you to try.

Onions – Yellow, white and purple onions.

Kohlrabi – In addition to eating the bulb – similar to a cabbage. The leaves are similar to kale. Here is more information from Martha Stewart.

Cilantro – Here are a few ways to use this herb.

Fresh Arrangement – Hosta leaves and a Rudbeckia, Zinnia or Sunflowers.

Lemon Queen Sunflower

Lemon Queen Sunflower

Recipe of the Week

 Garden Omelet

I chose a variety of vegetables and herbs from the garden.

I chose a variety of vegetables and herbs from the garden to use in the omelet: green beans, cilantro, yellow and purple onions and tomatoes. You could also use squash and additional herbs.

Next I washed and chopped all of the vegetables up.

Next, I washed and chopped all of the vegetables. Before any cooking begins for this meal, everything is mixed, prepared and the table set because it all moves very quickly.

One omelet: mix 3 eggs, 1 Tablespoon milk, 1/4 teaspoon salt, Dash of Pepper, and herbs of your choice that have been washed and torn into smaller pieces.

One omelet: mix 3 eggs, 1 Tablespoon milk, 1/4 teaspoon salt, dash of pepper, and herbs of your choice that have been washed and torn into smaller pieces.

Place about a Tablespoon of butter in your pan. Melt the butter and coat the inside of your fry pan with the butter. Next place your egg mixture into the fry pan at med low heat. Gently push the sides of the egg mixture up as it cooks allowing the uncooked egg to run into the area you just pushed towards the middle of the pan. Proceed to do this all the way around. Once most of it is cooked, place your ingredients onto the egg mixture and cover. Turn to low. Cook until egg is firm and cheese is melted.

Place about a Tablespoon of butter in your pan. Melt the butter and coat the inside of your fry pan with the butter. Next place your egg mixture into the fry pan at medium low heat. Gently push the sides of the egg mixture up as it cooks allowing the uncooked egg to run into the area you just pushed towards the middle of the pan. Continue to do this all the way around. Once most of it is cooked, place your ingredients onto the egg mixture and place cover over it. Turn to low. Cook until egg is firm and cheese is melted – about one minute.

Then gently roll out of pan onto your plate. Garnish with your parsley from your herb pots and a little cheese. I learned in 4-H foods project that a garnished dish will always taste better to the person consuming it, simply because of the way it is presented.

Then gently roll omelet out of pan onto your plate. Garnish with your parsley from your herb pots and a little cheese. I learned in 4-H foods project that a garnished dish will always taste better to the person consuming it, simply because of the way it is presented.

Garden Omelet

With a fork, beat:

3 eggs

1 Tablespoon water

1/4 teaspoon salt

Dash of Pepper

Add herbs of your choice that have been washed and torn into smaller pieces.

Heat skillet. Butter pan with butter. Place egg mixture in skillet and cook slowly. Run spatula around edge, lifting to allow uncooked portion to flow underneath. Place choice of filling inside. I included vegetables, a couple of our favorite cheeses (mozzarella and sharp cheddar). Turn off heat or place on low. Place pan cover over the mixture for about a minute allowing cheese to melt. Fold sides over as you flip it onto a plate. Garnish with parsley and cheese.

Everyday Experiences – Life Lessons
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Everyday Experiences – Life Lessons

 

The boys have been anxious to pull the beets and today I said, "Go ahead." Always a treasure hunt to see what comes out of the ground.

The boys have been anxious to pull the beets, and today I said, “Go ahead.” Always a treasure hunt to see what comes out of the ground.

I never know quite what the kids are learning from our everyday experiences. This past week, each of the boys surprised me with their observations.

Lesson One

Keith asked me, “Why is it that some of the crops we really like to eat are so much work to harvest…like our sugar snap peas and green beans.”

I told him that perhaps it was a lesson from God.

He replied, “You mean that maybe God is telling us, that the things we really want in life are what take the most work and that we need to work hard to get them.”

I told him that I couldn’t have said it better myself.

Lesson Two

When we were harvesting, Sam looked up at me and said, “God really has a lot of food. How does he grow so much food for us?”

I replied, “You are right. God provides us with what he feels we need: the weather, the soil and the growing conditions. That is why we are so fortunate to share it with our shareholders.”

He said, “Yep, we sure are lucky. I am sure glad God shares with us.”

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 – Wash your vegetables before eating – I love to use my salad spinner after washing the lettuces.

Prizeleaf Lettuce – A beautiful colored lettuce to add to the salads. Add some fresh strawberries or dried fruit to your salads and Enjoy!

Red Oak Leaf Lettuce – Wonderful color to your salads.

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

Beets and beet greens – One of my very favorite vegetables. The whole plant is edible.

Sugar Snap Peas – Eat the pod and all! No need to peel the pods off – enjoy this vegetable as is! Did you know that Minnesota grows more peas for processing than any other U.S. State? I have seen many peabines (combines for peas) out harvesting the last couple weeks. Here are some interesting Did you Know facts about Minnesota.

Green Beans – They are growing strong ! The boys love eating them fresh out of the garden. Some of you may want a few recipe ideas from Taste of Home.

Finding the first cucumbers of the season.

Finding the first cucumbers of the season.

Cucumbers – The cucumbers are also growing like crazy. We should have an abundance next week. If you would like to can any pickles let us know. We also have dill for you to use as part of your share. Here is a delicious recipe from a blogger friend Jenny Dewey Rohrich.

On the hunt for summer squash and zucchini.

On the hunt for summer squash and zucchini.

Summer Squash/Zucchini – Here are a few ideas from Taste of Home.

Onions –  Yellow, white and purple onions – If you can’t use them now. Dry them or chop them up and freeze – helps speed up your cooking later.

Cilantro – Fresh cut cilantro can be used in a variety of dishes from salsa to eggs. If you are not planning to use it this week. I would suggest washing and freezing them in an ice-cube tray.

Fresh Arrangement – Hosta Leaves and Hydrangea.

Recipe of the Week

I like to keep the recipes simple and quick.  I love to place herbs on meat while grilling. I simply spread some honey or a melted butter/honey mixture on top of the meat and then place some washed herbs on top of the meat. Grill to the proper temperature (yes – I always use a meat thermometer) and enjoy!

After I put the meat on the grill, I spread honey or honey and melted butter on top of the meat. Then I was some of my herbs and place on top of the meat. When flipping the meat I baste the other side with the same honey or honey/butter mixture. I do not add more herbs to the second side. Cook to the proper temperature and enjoy. I feel that this combination helps to take out the gamey taste to wild game such as pheasant and venison.

After I put the meat on the grill, I spread honey or honey and melted butter on top of the meat. Then I wash some of my herbs that I have cut off my herb plants and place on top of the meat. When flipping the meat I baste the other side with the same honey or honey/butter mixture. I do not add more herbs to the second side. Cook to the proper temperature and enjoy. I feel that this combination helps to take away the gamey taste to wild game such as pheasant and venison. Herbs used in picture thyme, basil and purple basil.

Garden Project

Gourd Birdhouses

Keith made a birdhouse out of a swan gourd that we grew last year. We let it dry all winter. It's outside became flaky and there were some mold spots. The first step was to sand this off.

Keith made a bird house out of a swan gourd that we grew last year. We let it dry all winter. The outside of the gourd became flaky, and there were some mold spots. The first step was to sand this off.

On one of the birdhouses, he sprayed a coat of clear polyurethane and let it dry.

After sanding, he sprayed a coat of clear polyurethane on one and let it dry.

On the other, he painted it bright colors and let dry.

On the other, he painted it bright colors and let dry.

 

Keith and Steve used a drill at the top of the gourds to drill two small holes to put a wire to make the hanger. Then they used a larger drill bit and small saw to make the hole for the bird to enter at the bottom. They took some of the seeds etc out of the inside but also left some for the bird to use to nest. Keith then entered these projects into the county fair. We can't wait to hang them in the yard next week.

At the top of the gourds two small holes were drilled to put a wire through for the hangar. Then they used a larger drill bit and a wood chisel to make the hole for the bird to enter at the bottom. They took some of the seeds out of the inside but also left some for the bird to use to nest. Keith then entered these projects into the county fair. We can’t wait to hang them in the yard next week.