Locally grown

Food Brings Us Together
by

Food Brings Us Together

Our family is still in recovery mode from the Minnesota State Fair. Two weekends at the state fair, one for the 4-H livestock encampment and the other for the FFA livestock encampment, is fun but exhausting. We had never done the FFA livestock encampment (even though we had been partnered with the Randolph FFA) because before this year Northfield had not had an FFA in our high school in 33 years.

We are grateful that our children and students in our school district now have agriculture, food and natural resource (AFNR) classes and FFA in our high school. It provides a great opportunity for hands-on learning, career exploration and leadership development. Having a program in the high school provides an opportunity to grow their understanding of what FFA has to offer. One of which is showing in the FFA show during the Minnesota State Fair.

Northfield FFA Chapter banner in the Swine Barn

The Northfield FFA Chapter members showed livestock at the Minnesota State Fair. Sam and Keith both exhibited swine.

Unlike the 4-H weekend where exhibitors are allowed to show only one animal because the 4-Her’s need to qualify to advance to the state show, during the FFA weekend youth are allowed to bring more than one animal and multiple species because it is more like an open class show. Because there are fewer exhibitors and less animals, there is also less electrical pull in the barn. Thus, it allows families to bring in food in crockpots and hook them up in the barns for meals.

The food and crockpots contributes to the opportunity for a completely different experience during the FFA encampment. The Northfield FFA famlis took turns bringing in meals and providing elements of the meals which allowed our FFA chapter members to sit down and have three shared meals together in the livestock barns.

The camaraderie around a shared meal, and memories around food fill us up and simply bring people together. It is the sharing of food and conversation that creates shared memories and warms the heart. It demonstrates care at a different level.

That is one of the reasons we love growing food for others: growing, harvesting and sharing the food creates the food bond that brings us together.

Let us be thankful for all that adorns our plate and the memories shared upon the nourishment of our bodies. Blessings to all of you.

Garden Science

Cucumbers with spikes to protect it from animals and insects.

The cucumbers still have spikes on their skins even until the end of the season. I feel like their spikes get longer in the fall.

Learn more at University of Minnesota Extension.

Boxes of Produce

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

Spinach/Red Oak Lettuce/Black Seeded Simpson Mix – This crop has not liked this weather. Spinach should be available next week.

Basil

Basil

Basil and Parsley – Enjoy these herbs all year long. I freeze my basil. Here is how I do it: chop up basil, place in ice cube trays, add water and freeze. Once frozen, pop out of ice cube tray and store in Ziploc bag. Then add to dishes such as soups, hot dishes etc. Parsley, I dry on a towel in my kitchen and then put in a container to be used later. Learn more about freezing herbs from Penn State Extension.

Carrots – The carrot crop is doing very well. Cook then puree and freeze in ice cube trays so you can add it to spaghetti sauce, soups and hot dishes later on. Here are some ideas from Martha Stewart on different recipes for pureeing carrots.

Dark Red Beets – I enjoy this vegetable raw and cooked. This is an interesting resource from NDSU Extension.

Dill – We have plenty of dill. Let us know if you would like any.

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

Purple Vienna Kohlrabi

Purple Vienna Kohlrabi ready for harvest.

Kohlrabi – We love to eat this vegetable raw, peeled, and sliced like an apple. Here are some ideas from Alaska Fairbanks Extension on how to use Kohlrabi.

Peppers – Green Bell Peppers. I cut these up and freeze them for meals throughout the year.

Potatoes – Red Norlands are good boiled or mashed. Here is more information from NDSU Extension on potatoes.

Onions – I cut up my onions and freeze them for quick additions to meals all year long. Learn more from Nebraska Extension on how to freeze them here.

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

Spaghetti Squash

Spaghetti Squash

Spaghetti Squash – Enjoy this healthy vegetable. If you don’t like to eat it as spaghetti, blend it up and freeze it to put in your spaghetti sauce.

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

Zucchini and Peter Pan Summer Squash – So many wonderful ways to use Zucchini. Try this pasta primavera recipe from Martha Stewart.

Hydrangeas and Sedums

Fresh cut arrangement – Hydrangeas and Sedum

Recipe of the Week

Lasagna Stuffed Spaghetti Squash

1 small spaghetti squash

½ cup low-fat cottage cheese

2 tablespoons parmesan cheese

⅓ cup marinara sauce

½ cup mozzarella cheese, divided

½ cup spinach

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

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

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

 

Source: NDSU Extension Lasagna Stuffed Spaghetti Squash | NDSU Agriculture

4-H is Worth It
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4-H is Worth It

The 4-H pinnacle of showing at the Minnesota State Fair is complete. A new opportunity of showing at the FFA livestock show at the Minnesota State Fair is upon us this coming weekend. The State Fair is the pinnacle of the summer fairs and livestock shows in Minnesota. This year our family participated in the first weekend in the 4-H livestock encampment which is the culmination of hard work over the past year.

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

4-H Swine Show – this doesn’t show the hours they have spent working with and caring for their pigs for the past six months.

The experience at the county fair is unique to every county, and the experience at the state fair is unique to the state. Both boys exhibited a pig (swine) at the state fair. Livestock projects develop different skill sets including growing their knowledge of agriculture and developing an understanding and passion for feeding people. Thinking of others and putting people first while being compassionate caretakers for animals. Not too many people can say that they enjoy working with a nearly 300-pound animal…their pig.

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

The 4-H Pledge

I PLEDGE my HEAD to clearer thinking,

my HEART to greater loyalty,

my HANDS to larger service,

and my HEALTH to better living,

for my family, my club, my community, my country and my world.

General Livestock Judging at the Minnesota State Fair Photo Credit: Travis Hoffman

In addition to showing their pigs, they are both on the General Livestock Judging Team. This too is part of the 4-H state fair experience and provides for personal growth in confidence and public speaking.

What is our why for participating in the state fair? It isn’t the ribbons. It is the experiences. The people that you meet, and the relationships and community that you build. Last but not least, the skills our kids learn and gain from these experiences are unique and foundational.

Our kids are worth our time and investment. The future of our communities and all areas that need leadership are worth it. Learn more at your county Extension office or search 4-H in your state.

When we are exhausted and weary from the experience, we all know it is worth it. 4-H is worth it. We encourage you to give 4-H a try whether a youth member or an adult volunteer. It’s easy to say you don’t have enough time. Your children deserve it. Our communities need it. Make the time, you won’t regret it. Learn more about 4-H here.

Boxes of Produce

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

Arugula – Arugula is a tangy green in the mustard family. It looks like a type of lettuce. Here are some ideas of how to use arugula from Illinois Extension.

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

Cucumbers

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

Basil

Herbs – Basil and Parsley – Enjoy some fresh basil. I like to freeze mine to use later. Learn more from Martha Stewart here.

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

Peppers – Green peppers

Potatoes – Kennebec and Purple Viking potatoes are in your box this week. Learn more here.

Onion – Learn more about storing onions from NDSU Extension.

Summer Squash

Summer Squash – Remember that you can use the summer squash in any Zucchini recipe. Also you can puree it and freeze in ice cube trays to use in spaghetti sauce and soups.

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

Fourth of July Tomatoes

Tomatoes – The tomatoes loved the heat followed by the rain. In your boxes this week are Napa Valley cherry tomatoes, Sun Gold cherry tomatoes and 4th of July tomatoes.

Zucchini – Here are a few Zucchini recipes from Martha Stewart.

Zinnias

Fresh cut arrangement – Sunflowers, Zinnia, and Hydrangeas this week.

Recipe of the Week

Zucchini Cobbler

Zucchini Cobbler

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

2/3 cup lemon juice

1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

 

Crust:

4 cups all-purpose flour

2 cups sugar

1-1/2 cups cold butter, cubed

1 teaspoon ground cinnamon

 

  1. Preheat oven to 375 degrees Fahrenheit. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice until zucchini is tender, 15-20 minutes. Stir in sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the heat; set aside.
  2. In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half the remaining crust mixture into a greased 15x10x1-in. baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
  3. Bake until golden and bubbly, 35-40 minutes. Cool in pan on a wire rack.

Source: Taste of Home

 

Eliminate the Hurry
by

Eliminate the Hurry

As I stood at my kitchen counter cutting up a beet and kohlrabi, I was reminded of why I enjoy gardening. You see, I am one of those people who always wants to maximize my time and organize it to live life to the fullest. Yet a book I read/listened to (audible book) recently, “The Ruthless Elimination of Hurry,” provided me time to reflect on how that isn’t always the healthiest way to live life.

The book stressed the importance of taking the time to take in what is around us, reflect on moments that were occurring or had occurred and appreciate the world around us. Whether time was specifically set aside, or we recognize time given to us such as moments waiting in lines as a time to pause and be grateful.

So back to the kohlrabi and beet, gardening forces me to slow down and enjoy the world around me. It provides the opportunity to see these amazing wonders that God provides every day. Because I am out working outside, I see the miracle of seeds sprouting and growing to plants being pollinated to create beautiful pumpkins, delicious vegetables and fruits, the amazing sunrises and sunsets and amazing insects and wild animals/birds in Creation. It also forces me to take time to peel a beautiful beet and see the amazing rich, vibrant color patterns.

I challenge you to recognize whatever rush or hurry is in your life and find time to try to eliminate or decrease that hurry so that you can take time to enjoy the wonderful gifts provided around us.

Garden Science

The hand contains four stages of potato bugs. On the leaf are the eggs, the largest bug is the adult and on either side of the adult are red dots which are different stages of baby potato bugs. We have been researching our options and recognize that constant monitoring is necessary so that an infestation does not occur. An infestation will cause them to not only eat the potatoes but other crops as well.

Potato bugs, also known as the Colorado potato beetle, are a challenging foe. The adult potato bug loves to eat the leaves of the potato plant. The problem is without leaves a plant cannot conduct photosynthesis and without photosynthesis the plant cannot create food to create potatoes. Trust me…they will eat the ENTIRE plant. Once they are done with potatoes they move to another crop and start eating.

Potato bug eggs are orange and as they hatch out, the young are a deep brownish/orange with a black head. They begin eating the plants shortly after they hatch. They are such a nemesis.

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.

Arugula – Arugula is a tangy green in the mustard family. It looks like a type of lettuce. Here are some ideas of how to use arugula from Illinois Extension.

Basil – Enjoy some fresh basil. I like to freeze mine to use later. Learn more from Martha Stewart here.

Beets

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

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

Lettuce Mix – This is a mix of black seeded Simpson and red oak leaf lettuce. Enjoy some BLT’s this week.

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

Potatoes – Kennebec and Purple Viking potatoes are in your box this week. Learn more here.

I just love the braided look on the stem of the onion.

Onion – Learn more about storing onions from NDSU Extension.

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

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

Tomatoes – The tomatoes loved the heat followed by the rain. In your boxes this week are Napa Valley cherry tomatoes, Sun Gold cherry tomatoes and 4th of July tomatoes.

I love the color of the flowers.

Fresh cut arrangement – Sunflowers, Zinnia and asparagus ferns.

Recipe of the Week

Spanish Style Squash Hotdish

1 pound ground beef

1/3 cup chopped onion

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

½ teaspoon salt

¼ teaspoon garlic salt

¼ teaspoon ground cumin

1/16 teaspoon pepper

8-ounce tomato sauce

12 oz mexi-corn or corn and peppers diced

Top with mozzarella cheese

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

Source: Farm Journal and from the kitchen of Mary Jo Patzer. Thank you for sharing!

 

Take time to enjoy the gifts around us
by

Take time to enjoy the gifts around us

As I stood at my kitchen counter cutting up this huge beet and some kohlrabi, I was reminded of why I enjoy gardening. You see, I am one of those people who always wants to maximize my time and organize it to live life to the fullest. Yet a book I read/listened to (audible book) recently, “The Ruthless Elimination of Hurry,” provided me time to reflect on how that isn’t always the healthiest way to live life.

Take a look at this huge red beet harvested today.

The book stressed the importance of taking the time to take in what is around us, reflect on moments that were occurring or had occurred and appreciate the world around us. Whether time was specifically set aside, or we recognize time given to us such as moments waiting in lines as a time to pause and be grateful.

So back to the kohlrabi and beet, gardening forces me to slow down and enjoy the world around me. It provides the opportunity to see these amazing wonders that God provides every day. Because I am out working outside, I see the miracle of seeds sprouting and growing to plants being pollinated to create beautiful pumpkins, delicious vegetables and fruits, the amazing sunrises and sunsets and amazing insects and wild animals/birds in Creation. It also forces me to take time to peel a beautiful beet and see the amazing rich, vibrant color patterns.

I challenge you to recognize whatever rush or hurry is in your life and find time to try to eliminate or decrease that hurry so that you can take time to enjoy the wonderful gifts provided around us.

Garden Science

Insects, insects every where including this green tomato worm.

Tomato Hornworm learn more from the University of Minnesota Extension.

-Tomato hornworms are very large caterpillars with a horn-like tail.

-Their favorite plant is tomato.

-Hornworms chew leaves and can completely defoliate plants.

-They can also chew holes in the fruit.

-Physical removal is usually the only necessary management.

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.

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

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

Black Seeded Simpson can be harvested for several weeks.

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

Broccoli – This may be the last taste of this vegetable for the season.

Cucmbers – there is dill and cucumbers for canning for those interested.

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

Purple Kohlrabi – love the color.

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

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

Potatoes – Kennebec and a few Red Norlands are in your box this week. Learn more here.

We enjoyed cutting the radishes up and using them in a saute with onions and peppers to place on top of sandwiches or other meals. We loved them this way.

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

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

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

Extra sweet corn after a meal: What we don’t eat, we simply cut off. We us a bundt pan to catch all of the corn. We then place it in a Ziploc bag that has been labeled and dated and place in the freezer to use this winter.

Sweet Corn – Thank you to our neighbors FarGaze Farms for this weeks sweet corn.

Tomatoes – The tomatoes loved the rain. In your boxes this week are Napa Valley cherry tomatoes, Sun Gold cherry tomatoes and 4th of July tomatoes.

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

Hydrangeas, Sunflowers and Rudebeckia

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

Recipe of the Week

Spanish Style Squash Hotdish

1 pound ground beef

1/3 cup chopped onion

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

½ teaspoon salt

¼ teaspoon garlic salt

¼ teaspoon ground cumin

1/16 teaspoon pepper

8-ounce tomato sauce

12 oz mexi-corn or corn and peppers diced

Top with mozzarella cheese

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

Source: Farm Journal and from the kitchen of Mary Jo Patzer. Thank you for sharing!

 

The Journey
by

The Journey

So often, we focus on the destination of where we are going. That we don’t stop to reflect on the journey of how we got there. When we are working outside towards a goal, I often reflect on this. For example, the weed and insect management/control journey is long, continuous and arduous…we just want to be done! Once the destination is achieved, we feel accomplished. Along that journey, we have conversations, experience sunrises and sunsets, see lightning bugs, baby birds and more. The journey can be memorable when we pause to notice what’s around us and reflect.

  • Weeding can be long but when you have someone to chat with and listen to the radio with, it makes all the difference.

I feel the same as the boys go through their 4-H livestock journeys. One such journey is coming to a close this week, as Keith finalizes everything with raising meat birds. It has been an interesting and challenging journey raising a larger number of birds than what he was used to. The crop price increases caused feed prices to rise causing increased input costs, and weather temperature lows and extreme highs created learned moments of challenges and disappointment.

 As a parent, I saw him be an ingenuitive, resilient caretaker of his birds. With a goal of the birds having a healthy and good life and in the end providing healthy food for people he knows and cares about. While in the beginning, the end destination was earned income. The journey provided opportunities for personal growth beyond measure that will last him a lifetime.

“If all difficulties were known at the outset of a long journey, most of us would never start out at all.” – Dan Rather

Garden Science

The National Drought Mitigation Center, U.S. Department of Agricultura (USDA) and National Oceanic and Atmospheric Administration (NOAA) have a joint effort to create the U.S. Drought Monitor. This map shows drought conditions across Minnesota using a five-category system. Our area is among the 55.7% of Minnesota is in D1-Moderate Drought. If you aren’t aware, you should be aware that many parts of the U.S. are in a severe drought. Watch for this to impact crops from those areas. Crops need water to grow.

Pick-Up and Delivery

Remember that pick-up and deliveries will be on the schedule you have arranged with Harner Brothers CSA – please note the exceptions to this which were in the email. Please follow the CDC and MDH guidelines and COVID-19 procedures in 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.

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 the family farm near Tracy by their great-great grandparents after immigrating from Norway and transplanted to our home near Northfield.

The Harner Bros are the 5th generation to raise this rhubarb originally planted on the family farm near Tracy by their great-great grandparents after immigrating from Norway and transplanted to our home near Northfield.

After washing your rhubarb. Cut off both ends and cut it into 1/4 inch – 1/2 inch pieces. Now you are ready to use it in a recipe or freeze it.

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 these recipes at Martha Stewart. One more week most likely for this crop.

Spinach and Beet Leaves– Love this in a salad by itself or in sandwiches. Wash it and enjoy. Try this salad.

Outrageous Red Lettuce and Black Seeded Simpson – So grateful this crop seems to thrive on dry weather. Lovely color for sandwiches and salads. This crop was cooled with well water to take the field heat off. It was not washed.

Beets are a favorite of mine. Some like to peel and cut up and eat raw. I prefer mine cooked with a dab of butter.

Beets – A few Dark Red Detroit Beets for you to enjoy. Eat them raw cut up in your salads.

French Breakfast Radishes

French Breakfast Radish – Love the variegated look of this vegetable. The dry weather is making this crop unpredictable. Check out these recipes from Martha Stewart.

Cherry Belle Radish – Add great flavor and color to a salad. My mom loves a radish sandwich…sliced radishes between two slices of buttered bread.

Hostas with variety of greens and flowers – These should brighten up your home.

Recipe of the Week

Ingredients

  • 4 cups sliced fresh or frozen rhubarb from about 15-16 ounces
  • 3- ounce box strawberry jello or any red jello
  • 3/4 cup granulated sugar
  • 1 15.25-ounce box white or yellow cake mix*
  • 1/2 cup butter melted (salted butter is better here)
  • 2 cups cold water

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 13- by 9-inch baking dish with cooking spray.
  2. Arrange the rhubarb in an even layer in the bottom of the baking dish. Sprinkle the Jello over that, then top with the sugar.
  3. Sprinkle the yellow cake mix powder over all of that, then top with the melted butter and the cold water. Bake for 45 minutes to an hour, until the top is lightly browned and the rhubarb is bubbling.
  4. It’s possible to serve the dump cake warm but it’s MUCH easier to serve if you chill it for a couple of hours, until it sets up a bit. Serve with whipped cream or ice cream if desired.
  5. Uneaten cake can be stored in the fridge, covered, for up to 4 days or frozen (tightly wrapped) for up to 2 months

Source: The Itsy Bitsy Kitchen

Evenings provide peace
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Evenings provide peace

This hot weather has sped up weed growth. While we have been fortunate to catch a few spotty rains. The crops are struggling with the hot, dry weather. The good news…we are not as hot and dry as in 1988.

According to the University of Minnesota – Waseca crop and weather watch:  Dry weather continued this week, but we did get some relief from the extreme heat that we recorded last week. Temperature averaged 76.2 degrees which is 8.0 degrees warmer than normal. Growing degree units (GDUs) totaled 167, 31% more than normal. Since May 1, we have now accumulated 726 GDUs or 22% more than normal. Most involved in Minnesota crop production remember 1988 as the hot and dry season. For comparative purposes in 1988 we were 14% warmer and 0.6-inch drier than so far this year.

I remember how hot and dry 1988 was. Most specifically, I recall the big cracks in the fields. The cracks were so big you could easily lose a plier in them and not expect to see it resurface anytime soon. So, as we watch this year’s weather, we also pray for rain. Not just for us, but for so many that need it around our country. Our crops are dry, and watering has been part of the routine and needs to be even more so going forward. Even so, the beautiful summer evenings provide peace and beauty.

Even though it has been hot, the evenings cool off wonderfully and is such a peaceful and beautiful time to work outside.


Garden Science

Sam found a baby Killdeer in the garden this week. Farmers and ranchers provide wildlife habitats all over our country. We have the privilege to witness the best and worst of Mother Nature. This is an example of one of the joys.

Pick-Up and Delivery

Remember that pick-up and deliveries will be on the schedule you have arranged with Harner Brothers CSA – please note the exceptions to this which were in the email. Please follow the CDC and MDH guidelines and COVID-19 procedures in 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.

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 the family farm near Tracy by their great-great grandparents after immigrating from Norway and transplanted to our home near Northfield.

The Harner Bros are the 5th generation to raise this rhubarb originally planted on the family farm near Tracy by their great-great grandparents after immigrating from Norway and transplanted to our home near Northfield.

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 these recipes at Taste of Home.

Asparagus – Fresh cut asparagus from Chute Family Farm near Aitkin. Check out America’s Heartland’s information on asparagus.

Spinach and Beet Leaves– Love this in a salad by itself or in sandwiches. Wash it and enjoy.

Black Seeded Simpson lettuce continues to produce for a few harvests. Cut the leaves and they will grow back for a few harvests. We do plant a few plantings of this throughout the summer.

Outrageous Red Lettuce and Black Seeded Simpson – So grateful this crop seems to thrive on dry weather. Lovely color for sandwiches and salads. This crop was cooled with well water to take the field heat off. It was not washed.

French Breakfast Radish – Love the variegated look of this vegetable. This crop is coming to an end.

Cherry Belle Radish

Cherry Belle Radish – Add great flavor and color to a salad. My mom loves a radish sandwich…sliced radishes between two slices of buttered bread.

Hostas with Weigela, Asparagus greens – These should brighten up your home.

Recipe of the Week

I’m sharing two recipes this week. Because both of these crops are close to the end. First, one for asparagus that is new to us this year, and the second is a favorite of our for rhubarb. Enjoy!

This hot weather has sped up the weed growth. While we have been fortunate to catch a few spotty rains. The crops are struggling with the hot, dry weather.
Rhubarb Muffins

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.

Look for the Gift
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Look for the Gift

This morning on my morning walk, I noticed some animals on the road. As I got closer, I noticed it was two does and a fawn. I wondered if I was quiet enough, if could I close the gap and get a closer look at them. As luck would have it, the does noticed me and went into the field, but the fawn was hesitant to go into the taller grass in the ditch. So it ran along on the shoulder of the road. A car drove by, and the fawn went into the ditch to hide. As I got closer to where it was hiding, the doe bleated and stamped her feet trying to distract me and warn the fawn. Even so, I was able to capture this photo.

Fawn near our home this morning.

Isn’t it a joy when we are able to experience the beauty God has around us? When we take time to notice the gifts and are able to experience the many gifts in their natural habitat. We need to pause and take it in and appreciate the gift we have been given.

In some ways, life appears to be getting back to a glimpse of pre-covid normal. But what have we learned from what we have experienced? For us, it was a reminder to pause, take it in and appreciate the gifts that are around us.

We appreciate the opportunity to grow for you. It is a gift and a joy to work with all of you.

Every good gift and every perfect gift is from above… James 1:17

Pick-Up and Delivery

Remember that pick-up and deliveries will be on the schedule you have arranged with Harner Brothers CSA – please note the exceptions to this which were in the email. Please follow the CDC and MDH guidelines and COVID-19 procedures in 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.

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 the family farm near Tracy by their great-great grandparents after immigrating from Norway and transplanted to our home near Northfield.

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 these recipes at Taste of Home.

Asparagus – Fresh cut asparagus from Lorence’s Berry Farm near Northfield. Check out America’s Heartland’s information on asparagus.

Spinach can be harvested many times from the same crop. You cut the leaves off of the plant, and they grow back. So we get several harvests from one planting.

Spinach – Love this in a salad by itself or in sandwiches. Wash it and enjoy.

Outrageous Red Lettuce and Black Seeded Simpson – So grateful this crop seems to thrive on dry weather. Lovely color for sandwiches and salads. This crop was cooled with well water to take the field heat off. It was not washed.

French Radish – I never get tired of the beautiful colors of this crop.

French Breakfast Radish – Love the variegated look of this vegetable. This crop is coming to an end.

Cherry Belle Radish – Add great flavor and color to a salad. My mom loves a radish sandwich…sliced radishes between two slices of buttered bread.

Chives – Cut them up and use as you would onions. Add good flavor to a variety of dishes. Try the Pioneer Woman’s Cheddar Chive Biscuits.

Hostas with Weigela, Peonies, Asparagus greens – These should brighten up your home.

Herb Pots – choose from cilantro, basil, purple basil, oregano, thyme and parsley

Recipe of the Week

This is a family favorite. Quite honestly, I make a variety of these jams to last us the entire year.

After cooling it down in the refrigerator and then place in freezer after a day or two days. Enjoy!

Rhubarb Jam

Mix together and set aside until a juice forms:
6 cups rhubarb sliced into 1/4 to 1/2-inch pieces
3 cups sugar

Next:
Add one can of pie filling (cherry, raspberry, blueberry, strawberry)
Cook these ingredients for 20 minutes.

Remove from heat and add 1 package of 3 oz Jell-O (use Jell-O that is of the same flavor as the pie filling).

Mix well. Pour into containers. Refrigerate or freeze.

Growth in Sight
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Growth in Sight

June is upon us, and like you, we are anxious to see plant growth and move to the next steps…harvesting and eating! The lack of moisture slowed plant growth. So, the rainfall at the end of May was such a blessing, and the sight of plants emerging and growing is such a joy. A lot has been “growing on” at our place the past few months. Here is a glimpse of the activity. 

The planting is complete. Tomatoes, peppers and more were planted this week after the frost warnings. We plant them in the mulch to prevent soil-borne diseases, and it keeps the tomatoes and peppers clean.
I love looking at the seed potato bags and seeing where they were grown in Minnesota.
We finished planting the majority of the garden on April 25. The lack of moisture in May slowed the crop growth. The moisture we were grateful to receive the past two weeks has been very helpful. Above, Steve prepares the seed potatoes for planting.
Good news the rhubarb will be ready for you to enjoy.
The green beans have emerged. I always love seeing how the plant splits open the seed to emerge and extend it’s leaves as it grows. Those are dandelion seeds on the leaves.
Sam’s turkeys are growing like crazy, and he is enjoying learning from this 4-H project. They will be full grown in the middle to end of July. Let Sam know if you would be interested in learning more.
Keith’s meat chickens, broilers, are also growing fast. The added use of hormones as growth promotants in poultry and pork production is illegal in the U.S. Broilers have been selected to be naturally muscular. They just love to eat and grow.
Spring is in the Air
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Spring is in the Air

Spring is in the air. You can feel it in the warmer temperatures, the smell of the soil and the sound of the birds. There are a few other things that have us hopeful for 2021: seed catalogs, chicks and poults. While it may be easy to feel heavy laden with the pandemic still upon us, we are looking positively forward to the growing season. Here is a glimpse of what we have been up to.

“Spring – a lovely reminder of how beautiful change can truly be.” – author unknown

Spring is in the air. The joy that seed catalogs bring as we browse for new opportunities and crops. Looking forward with optimism is a great feeling.
  • The excitement young life brings is so contagious. The Isa Brown chicks arrived recently and are growing so quickly. This breed leads brown shelled eggs.
  • Isa Brown chicks will be full grown by mid-July and will naturally begin to lay eggs.
  • We are excited to try a new 4-H project – raising turkeys. Young turkeys are called poults and will be full grown between 16-20 weeks.
  • This poult is four days old and is growing its wing feathers. It is so fun to see the differences between chickens and turkeys.
Thanksgiving Prep
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Thanksgiving Prep

While we have had some measurable snow this past month, we are grateful that it has melted. This morning view was breathtaking with ice coating the fence lines, grass and weeds. Sometimes, you need to just stop and enjoy the view.

With Thanksgiving just around the corner, we are so grateful for the beautiful weather to accomplish more tasks in nice weather. What have we been up to this past month? We have been helping with the harvest at my parents’ farm. It is valuable for all of us to experience different types of agriculture to grow our knowledge and experiences. We are grateful that the boys are able to experience this.

A thought for your week as things change around us: “Things turn out best for people who make the best of the way things turn out.” John Wooden

  • Keith used minimum tillage equipment to prepare the seed bed for next spring in the corn fields.
  • Steve and Sam were checking grain bins, grain moisture level and unloading grain from the harvest for storage.
  • In between work, you can’t help but stop to enjoy playing on the round bales which will be used for feed for the beef cattle.

Recipe of the Week

I have also been busy preserving the harvest for us to use throughout the year. We still have a few of the Cinnamon Girl Pumpkins left if you have decided you wanted to make your pumpkin pie from scratch.

Cinnamon Girl Pumpkins – these are pumpkin pie pumpkins.
Wipe the pumpkin off with a disinfectant wipe and cut in half.
Scoop out the inside of the pumpkin. Save the seeds if you would like to roast them.
Place the pumpkin on a cookie sheet, lined with parchment paper and turn cut side down. Cook for about 45 minutes at 375 degrees Fahrenheit.
Take out of the oven, turn over and scoop out pumpkin flesh with spoon. It is stringy.
Puree pumpkin flesh in a food processor. Place in strainer with cheese cloth to drain out fluid. Squeeze out the extra moisture, and it’s ready to use.
After I finished cooking an oven full of pumpkins, the boys wanted me to make pumpkin chocolate chip muffins.

Something Fun

We have used some of our gourds for centerpieces for Thanksgiving by using a hand drill to burrow out a hole for a candle.

Steve used a drill bit to drill out a hole at the top of the gourds perfect for votive candles which will be great centerpieces for Thanksgiving.
“This a wonderful day. I’ve never seen this one before.” Maya Angelou