This year has presented many changes, and Mother Nature is joining in. We were tubing on the lake Saturday and harvesting pumpkins on Sunday in long pants, hats and jackets. While there is a frost warning for tonight, I consider us lucky compared to our neighbors to the west in South Dakota where the weather has not been nearly as cooperative. It does remind us that it is fall and nearly the middle of September, and change is out of our control and inevitable.
For us this weekend, change came in the form of no Tracy Box Car Days a life-long family tradition and harvesting the majority of pumpkins, squash and gourds. More harvesting will occur this weekend, when it is projected to be warmer and dryer. It is hard to believe that there is only two weeks left in the CSA.
For all of us as we face change – whether it is change in seasons, change in routines, change in school, change in relationships, I encourage you to reflect on the following:
“Have I not commanded you? Be strong and courageous. Do not be afraid; do not be discouraged, for the LORD your God will be with you wherever you go.” – Joshua 1:9
“Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God. And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus. Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable—if anything is excellent or praiseworthy—think about such things.” – Philippians 4:6-8
We have our gourds and cucumbers growing up on old fences. Once and a while we will see them grow into the fence. Check out this gourd’s results.
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.
Arugula – Also known as “rocket” or “roquette,” arugula is a fast-growing, cool-season salad green that adds a tangy, mustard-like flavor to salads. Learn more from The Old Farmer’s Almanac and from Food and Wine.
Outrageous Red Lettuce, Black Seeded Simpson, Kale and Spinach Mix– Include in your diets for a quick salad to keep yourself healthy during these challenging times.
Swiss Chard – Swiss chard is a leafy green vegetable that is closely related to beets and spinach. Like beets and spinach, the leaves are edible, taste great raw as baby greens, and grow up to be a hearty green that can be sautéed into a tasty side dish. Swiss chard leaves can be eaten raw or cooked. The stalks are thicker than the leaves so they take longer to cook. Chop the stalks into 1-inch pieces. Sauté, steam or cook the stalks in a pan with water (1/2 cup per bunch) first, then add the leaves and cook until wilted.
Cilantro – Use the cilantro to make Pico de Gallo this Labor Day weekend. Try this recipe from Pioneer Woman.
Broccoli – I would eat this vegetable as is, but it would also be a wonderful addition to a salad or soup.
Radishes – French radishes to add to salads or eat raw.
Green Beans – Another crop of green beans is starting to come in.
Onions – Enjoy Walla Wallas, Purple or Patterson this week. If you have to many, cut them all up and place them in a bag or container in the freezer to make meal prep much faster throughout the year.
Cucumbers – The crop is slow but sure and should take us until the end of the season.
Sunburst Patty Pan Summer Squash/Zucchini – These two crops crossed but since they are both in the summer squash family it can work to your advantage. Use them in any zucchini recipe. A new crop of zucchini is also available.
Carnival Squash – This winter squash is a favorite of ours. The color is beautiful and will last as a decoration until you are ready to use it. Carnival squash is a relatively new variety, being a hybrid of the sweet dumpling and acorn squash and is sought after for its uniquely patterned and colored exterior. The color variance in the rind is the result of seasonal temperature variations with warmer temperatures producing squash with slightly more pronounced green stripes. Carnival squash is most popularly used as decoration, but it can also be consumed in a wide variety of culinary applications and is used as a substitute for butternut or acorn squash in recipes.
Peppers – Choose from green or hot tomatoes. Cut and freeze for use all year long.
Tomatoes – A few grape and large tomatoes for you.
Potatoes – Kennebec potatoes this week. Check out the recipe below. Great for baking or roasting. See how potatoes are harvested in Idaho on America’s Heartland.
Sweet Corn – Thank you to our neighbors the Peterson’s for this week’s sweet corn. Remember if you have extra or don’t eat all that you cook up. Simply cut it off the cob and place in a freezer bag or container and use at another time in a hot dish or soup.
Pumpkins and Gourds – At least 15 varieties to choose from. So much fun color!
Arrangement – A variety of flowers including zinnias, rudebeckia, hydrangeas and more.
Recipe of the Week
Oven Baked Cheesy Potatoes
3 Potatoes chopped
1 tablespoon olive or coconut oil
1 teaspoon granulated garlic
1 teaspoon parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup mozzarella shredded
-Preheat oven to 400 degrees Fahrenheit. Spray a baking pan lightly with cooking spray.
-Chop the potatoes in 1/2″ to 3/4″ chunks. Use a paper towel to dry them slightly, then place the potatoes in a bowl.
-Mix the potatoes with oil and seasonings.
-Arrange the potatoes in a single layer on the baking sheet so the potatoes can cook evenly.
-Bake for 25 minutes, stirring one- or two-times during baking, until desired brownness is achieved. If you’d like potatoes crispy, place them under the broiler for 2-4 minutes.
-Cover potatoes with shredded cheese and place back into the hot oven for 3-4 minutes or until the cheese is melted.
Source: Tastes of LizzyT
4 large zucchini or summer squash (I used 3 small ones and used half the recipe.)
2 teaspoons garlic powder
1/3 cup parmesan cheese, freshly grated
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
-Preheat oven to 400°F.
-Slice squash into 1/4-inch rounds and add to a large bowl. Add olive oil, garlic powder, salt, and pepper, and toss to coat.
-Arrange squash on a rimmed baking sheet in a single layer. Sprinkle evenly with parmesan cheese.
-Bake until just tender, 9-10 minutes. Turn broiler on high and broil until golden brown, 2-3 minutes.