Provide Attention

Provide Attention

We took a bit of a break this weekend to attend a family high school graduation. The break was needed and appreciated. But upon our return, the weeds had grown, and we need to give attention to the garden to ensure the crops continue to thrive. I would compare this part of the plant’s life to toddler stage. The plants are young need the attention, fun to see thrive, give them the attention they need now, and life will be good to them.

So as we look at things that challenge us, I am reminded of Romans 5:3-5. “But we also glory in our sufferings, because we know that suffering produces perseverance; perseverance, character; and character, hope. And hope does not put us to shame, because God’s love has been poured out into our hearts through the Holy Spirit, who has been given to us.”

Hoping you have a week where your efforts produce hope.

Garden Science – Potato Bugs

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Check out what the insects were doing to all of the vine plants this week.

Striped cucumber beetles are eating the vine plants. As you can see, they will eat the entire leaf. We did use an insecticide to kill them. We always plant flowers that will provide a positive atmosphere for beneficial insects that will feed on these and other negative insects. Learn more from the University of Minnesota here.

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.

4-10-12 Making rhubarb tort (3)

When rhubarb is harvested it is pulled from the ground. The white ends are what was pulled out of the ground (cut these off), and the leaves are cut off of the other side. 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 Taste of Home.

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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.

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

Onion – Enjoy a fresh onion in a dish this week. Eat it raw or use it in a dish.

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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.

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The aroma of cilantro is amazing. Their leaves or so fun to look at as well.

Cilantro – Wash and enjoy. Freeze extra by placing in ice cube trays and running water over them and freeze. A good way to use later in soups and other dishes. Check out these ideas from Taste of Home on how to use this herb.

Hostas with Weigela or Spirea – These should brighten up your home.

Recipe of the Week

I love rhubarb and have many favorite recipes. This particular one takes more time so I just don’t make it as frequently. But it is worth the effort! Don’t let the meringue scare you. Give it a try.

Rhubarb Torte

Crust – 1st step

1 cup flour

½ cup butter

Dash salt

2 Tablespoons sugar

Mix like a pie crust until crumbly. Push down in your pan and bake for 25 minutes at 325 degrees Fahrenheit.

Middle – 2nd step

1 ½ cups sugar

2 Tablespoons flour

1/3 cup cream

3 egg yolks beaten

3-4 cups chopped rhubarb about ½ inch pieces

While crust is baking. Cook the middle mixture in the microwave, stirring frequently until mixture is thick. Pour over baked crust. Place this all in the oven at 325 degrees Fahrenheit for 15 minutes.

Top – 3rd step

3 egg whites – mix with hand mixer until the whites are stiff when you lift out the mixer

Add

¼ teaspoon cream of tarter

1/3 cup powdered sugar

A dash of vanilla

A dash of salt

Beat all of this together. Spread on top of the middle mixture. Place in oven for about 5 minutes at 325 degrees Fahrenheit. Tips for making meringue.

Enjoy! It is worth the effort.

Weeding Through It

Weeding Through It

With heat, humidity and rain this week, you can be assured of one thing…a lot of weeds, and time spent managing the weeds so they don’t overtake the crops. Some weeks, I loathe the time weeding, and sometimes I find solitude in the accomplished task and how much better the crop looks once completed. Some days, I find that it is a task done well as a family, and some days it is a task done well alone.

This week, was a combination of all of the above. Sometimes life can feel that way to. Before you know it, the path appears to be cluttered with weeds. Don’t let the weeds get in the way to your brighter outcomes. Find a way either alone or with others to reach and accomplish the task.

Garden Science – Potato Bugs

Potato bugs are a real menace and staying in front of insect management is essential for any crop. One photo is the adult and on the leaf you see the yellow eggs.

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.

When rhubarb is harvested it is pulled from the ground. The white ends are what was pulled out of the ground (cut these off), and the leaves are cut off of the other side.

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

French Breakfast Radish Love the variegated look of this vegetable.

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.

Cilantro – Wash and enjoy. Freeze extra by placing in ice cube trays and running water over them and freeze. A good way to use later in soups and other dishes. Check out these ideas from Taste of Home on how to use this herb.

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.

Peonies are one of my favorite flowers.

Peonies and Hostas – These should brighten up your home.

Recipe of the Week

Enjoy with ice cream or whipped topping.

Rhubarb Torte

Using a pie crust cutter. Mix the following.
2 cups flour
2 teaspoons baking powder
2 teaspoons salt
2 Tablespoons milk
1/2 cup butter

Mix then pat into a 9 x 13 cake pan.
6 cups rhubarb
6 oz package of strawberry or raspberry Jello.
Place cut rhubarb on top of the bottom layer. Rhubarb should be cut into 1/2 inch pieces. Sprinkle Jello powder over rhubarb.
 
Topping:
2 cups sugar
1 cup flour
1/2 cup butter
Mix with pie cutter or fork and spread on top of Jello.
Bake at 375 degrees Fahrenheit for 45 minutes.
Glimmer of Hope

Glimmer of Hope

In the upheaval of today’s world, some things are constant: weeds will show up even when you least expect them; unpredictable weather is out of our control; and unpredictable days are full of surprises. It is interesting to look at our world through things we see each day while #StillFarming. There are lessons that can be applied to every day life. We can focus a positive attitude on the surprises some will be good and some will be challenging; manage the weeds/challenges to the best of our ability and recognize that overall God is in control hand over our worries.

“We rejoice in our sufferings, knowing that suffering produces endurance, and endurance produces character, and character produces hope, and hope does not put us to shame, because God’s love has been poured into our hearts.” – Romans 5:3–5

It’s been a busy week trying to stay in front of weed growth, planting another round of crops and prepping for the first CSA. Distance learning has included a variety of hands on lessons in the field and with equipment.

Here is a glimpse into the past few weeks and a look at what is in your boxes.

The mulch has been installed for the tomatoes, and the tomatoes are planted.
We also were busy tilling this weekend both for weed control and another round of planting.
Dragging Between rows to keep the weeds under control.
Dragging between rows to keep the weeds under control.

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.

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.

Asparagus – Fresh cut asparagus from Lorence’s Berry Farm near Northfield.

Spinach – Love this mixed into a salad with other greens or as a stand alone by itself.

Radishes Cherry Belle and French Breakfast radishes. We are nearing the end of this crop for a little while.

Cilantro – wash and enjoy. Freeze extra by placing in ice cube trays and running water over them and freeze. A good way to use later in soups and other dishes. Check out these ideas from Taste of Home on how to use this herb.

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.

Recipe of the Week

Strawberry Spinach Salad
Strawberry Spinach Salad

Strawberry Dressing
3 Tablespoons apple juice
2 Tablespoons strawberry spreadable fruit
2 Tablespoons balsamic vinegar

Salad
1 lb boneless skinless chicken breasts
8 cups bite-size pieces spinach
1 cup strawberries, stems removed and strawberries cut in half
1/4 cup crumbled Gorgonzola cheese (1 oz)
1/4 cup chopped walnuts

Directions
1. In small bowl, mix all dressing ingredients until blended; set aside.
2. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken to cutting board.
3. Add dressing to skillet; stir to loosen any pan drippings.
4. Cut chicken into slices. Among 4 plates, divide spinach. Top with chicken, strawberries and cheese. Drizzle with dressing. Sprinkle with walnuts.
Source: Taste of Home

Springing into April

Springing into April

We are so glad to spring into April. Longer days and more sunshine are always a good thing. It is such an interesting, unprecedented time we are living in. Our thoughts and prayers are with all of you. We are so grateful for everyone on the front line and for everyone that is helping to keep us fed, clothed and safe. My God be with all of you.

Below is an update on what we have been busy with.

“Protect me, for I am devoted to you. Save me, for I serve you and trust you. You are my God.” Psalm 86:2

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Seed selection always is a great way to cheer us up. It has been fun looking through these catalogs and university trial research to decide on best options for this year’s season.

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It so fun to see the variety of seeds arriving. We are anxiously waiting for the soil to warm up.

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The rhubarb is emerging. Yum!

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Yesterday, this was covered in snow. We are so thankful that it was only about an inch of snow and some other forms of precipitation.

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The Isa Brown chicks are growing fast. Look how many feathers they have at about 5 1/2 weeks of age. The red feathered is the hen, female, and the white feathered is the rooster, male, in this breed of chicken.

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Here is a view of the hens wing feathers.  What a beautiful pattern of colors.

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We have been using this time as a way to get some of our projects done such as installing new windows, soffit and facia. We are hoping to complete some more projects this upcoming week.

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It is such a joy to see tulips and daffodils emerging. I just hope that the weather doesn’t turn cold again anytime soon, and that Mother Nature is truly trying to bring us Spring and warmer weather. Here’s wishing you and your family some Spring joy this week.

 

Weeds and What!

Weeds and What!

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Sam’s photo of the pullets, young hens, speaks volumes. The chickens are thinking “Weeds and What! We are taking a look at the outlook of this growing season. We have a few things to tell you from our perspective. The weeds grow like crazy with this heat and humidity, and insects…lots of insects. We love to eat all of it.”

When I saw this photo, it cracked me up. We are all so serious about the outlook including evidently the chickens.

There are several concerns right now: 1. weeds – growing like crazy; 2. insects – between potato bugs and a number of plant eating nuisances – there are a few areas to get under control; 3. replanting another round of crops – don’t like to mud the seeds into the ground, but Mother Nature isn’t giving us many options.

This sums up the week. The crops are growing and will have more of a chance once we get the competing factors under control: weeds and insects.

The majority of the photos in the blog were taken by Sam.

Garden Science

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Keith’s photo of the weather last Thursday speaks volumes with the stop sign saying it all. This weather has been a bit crazy for all of us. From what we can tell, the weeds and the bad insects are loving it. Frankly we need these extremes to stop.

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.

• 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.

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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 – Last Week of this one. 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.

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

 

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Outrageous Red Lettuce – This variety adds beautiful color to any sandwich or salad.

 

Spinach – Love this mixed in a salad with other greens or as a stand alone by itself.

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Beets – The entire plant is edible.

 

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Kohlrabi

Kohlrabi – Giant Duke kohlrabi. Peel it and slice like an apple.

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The first harvest of Super Sugar Snap Peas.

Super Sugar Snap Peas – Rat the pods and peas all together. Great snack.

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Young Walla Walla Onion – notice the root system and also notice on the stalk how it appears to be braided.

Onion – Young Walla Walla onions are in your boxes this week.

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Cilantro will also grow back after you cut the stalks with the leaves. Wash and enjoy the flavorful leaves.

Cilantro – wash and enjoy. Freeze extra by placing in ice cube trays and running water over them and freeze. A good way to use later in soups and other dishes. Check out these ideas from Martha Stewart on how to use this herb.

Recipe of the Week

Lazy taco

Lazy taco…add a side of fruit and a glass of milk, and you have a well balanced, colorful and fun meal for the family.

Lazy Tacos

This is a family favorite and a go to recipe in our house. Thank you to Steve’s Aunt Coleen for sharing this idea with us many years ago. This dish can take on many options depending on your family’s tastes.
Crush corn chips and layer taco favorites on top such as:
taco meat
onions
black olives,
tomatoes
lettuce
cheddar cheese
chilli beans
salsa
cottage cheese
salad dressing
Note: with all of the fresh produce I would also try a variety of vegetables.

 

Hidden Surprises

Hidden Surprises

More often than not we get caught up in what is going on in our lives trying to accomplish what is expected and/or needed of us. It’s important that we stop and look around whether it is a pleasant surprise or a challenging surprise – how we view it often determines our end outcomes. Take a look at our hidden surprises this week with most of the photos through the view of our youngest photographer.

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These hot humid days have lead to weeds and more weeds. While it can seem overwhelming, spending time with this character one on one in the garden with some music playing, watching the sun set and the fire flies light up the fields…well it is priceless, and I wouldn’t change those moments.

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As we returned from a weekend full of baseball, we were in the process of getting chores done so we could move on to the next activity. As I headed to the garden and looked up, I was amazed to see this magnificent beauty and reminded of how privileged we are to live in the United States. Keith and I tried our best to get as close as we could to it, but it didn’t let us get to close.

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Well these challenging foes known as potato bugs are out in full force. This is an adult potato bug, and they love 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.

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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. Oh how they are a nemesis.

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While these may appear somewhat similar to a potato bug…they are a beetle that will eat all vining plants and frankly whatever looks good to them. Checking for insect issues on a regular basis helps to keep us out their weeding and the plants growing.

Garden Science

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Some of the potato plants are starting to flower. That is a good sign that the plant is maturing and starting to grow potatoes. The potatoes do not grow out of the flowers. Potatoes are a tuber that will grow under ground.

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It’s a great sign that the peas are flowering as the pea flowers will grow into our pea pods.

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.
• 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.

7-20-13 rhubarb wash and cut ends off

Wash the rhubarb and cut off the white ends, any damaged areas and provide a fresh cut to the other side if it has become slightly dried out. Then cut your rhubarb into 1/14-1/2 inch pieces.

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.

Asparagus – Fresh cut asparagus from the Chute’s Farm Fresh Gardens in Aitkin, Minnesota. These farmers are friends of ours who we know from Farm Bureau and also the Minnesota Agriculture and Rural Leadership Program. They had some extra they wanted to share with us, and the delivery time worked out well. They snap the asparagus vs. cutting so that you are getting all edible stalk and should have very minimal amount that you do not eat.

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Red Beets, Black Seeded Simpson lettuce and Outrageous red lettuce

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

Outrageous Red Lettuce – This variety adds beautiful color to any sandwich or salad.

Spinach – Love this mixed into a salad with other greens or as a stand alone by itself.
Beet Leaves – The beets are growing on their own so I thought we should check them out.

Radishes– Cherry Belle and French Breakfast radishes. We are nearing the end of this crop for a little while.

Cilantro – wash and enjoy. Freeze extra by placing in ice cube trays and running water over them and freeze. A good way to use later in soups and other dishes. Check out these ideas from Martha Stewart on how to use this herb.

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Hosta Leaves

Hosta Leaves – I put 10-15 hosta leaves in a vase and it looks so gorgeous!

Recipe of the Week

 

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Strawberry Spinach Salad

Strawberry Dressing
3 Tablespoons apple juice
2 Tablespoons strawberry spreadable fruit
2 Tablespoons balsamic vinegar

Salad
1 lb boneless skinless chicken breasts
8 cups bite-size pieces spinach
1 cup strawberries, stems removed and strawberries cut in half
1/4 cup crumbled Gorgonzola cheese (1 oz)
1/4 cup chopped walnuts

Directions
1. In small bowl, mix all dressing ingredients until blended; set aside.
2. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken to cutting board.
3. Add dressing to skillet; stir to loosen any pan drippings.
4. Cut chicken into slices. Among 4 plates, divide spinach. Top with chicken, strawberries and cheese. Drizzle with dressing. Sprinkle with walnuts.
Source: Taste of Home

Weeds and More

Weeds and More

There is always something to do at our place. We replanted some crops and did quite a bit of weed control. We are also closely monitoring potato bugs and some other critters that are enjoying a few of the plants. We will let you know what we find out. Here’s some highlights from the week and a look at what to expect in your boxes. Enjoy and thank you!

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Sweet potatoes have been planted. They come in groups like this which are slips of plants that are alive and have a root on the bottom of each plant slip. We are grateful for our neighbors that order these from Tennessee for some good seed stock.

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The potatoes have been hilled to provide more soil for the potatoes to grow in, and it provides more soil over the potatoes as they grow so fewer newly grown potatoes have the greening of the tubers from the sun. We will probably hill them one more time this week.

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Weeding is a continuous process. Keith spent some time out with the vines this week making sure they didn’t have any competition around the plants to ensure good opportunity for pumpkins, squash and gourds. I think this plant is sure glad to not have any competition for the opportunity for good growth.

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.
• 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.

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. Here is a little history on rhubarb.

Asparagus – Fresh cut asparagus from the Chute’s Farm Fresh Gardens in Aitkin, Minnesota. These farmers are friends of ours who we know from Farm Bureau and also the Minnesota Agriculture and Rural Leadership Program. They had some extra they wanted to share with us, and the delivery time worked out well. They snap the asparagus vs. cutting so that you are getting all edible stalk and should have very minimal amount that you do not eat. Enjoy! Check out these recipes from Martha Stewart.
Black Seeded Simpson Lettuce – One of my favorite garden crops. Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So remember to wash your vegetables before eating.
Outrageous Red Lettuce – This variety adds beautiful color to any sandwich or salad.

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Spinach leaves will grow back after you cut them. We can usually get a few harvests per plant.

Spinach and beet leaves – great for salads


Radishes – Cherry Belle and French Breakfast radishes. Read a little history on radishes.
Chives – wash then chop up chives into small pieces. I enjoy using them in potatoes on the grill.

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Cilantro will also grow back after you cut the stalks with the leaves. Wash and enjoy the flavorful leaves.

Cilantro – wash and enjoy. Freeze extra by placing in ice cube trays and running water over them and freeze. A good way to use later in soups and other dishes. Check out these ideas from Martha Stewart on how to use this herb.
Herb Pots – Pick your variety in a pot to bring home and keep throughout the season. Check out this resource on herbs.

Recipe of the Week

4-10-12 Making rhubarb tort (21)

Enjoy! Delicious right out of the oven with some ice cream. A great way to enjoy this spring crop and celebrate June Dairy Month.

Rhubarb Torte

Using a pie crust cutter. Mix the following.
2 cups flour
2 teaspoons baking powder
2 teaspoons salt
2 Tablespoons milk
1/2 cup butter
Mix then pat into a 9 x 13 cake pan.

6 cups rhubarb cut into small 1/2 inch pieces
6 oz package of strawberry or raspberry jello.
Place cut rhubarb on top of the bottom layer. Rhubarb should be cut into 1/2 inch pieces. Sprinkle jello powder over rhubarb.

Topping
2 cups sugar
1 cup flour
1/2 cup butter
Mix with pie cutter or fork and spread on top of Jello. Bake at 375 degrees Fahrenheit for 45 minutes.

Harvesting Begins

Harvesting Begins

If you haven’t heard, according to the NOAA’s National Centers for Environmental Information it has been the wettest 12 months in U.S. history, and May 2019 was the second wettest month of all time. We are grateful for good soil drainage and that we were able to work between the storms to plant.

Our next challenge is pest control weeds and insects. Look for more information on that to come. We are excited to see growth and the joys from the garden that are forthcoming. Read below to see what we have been up to and details on what is in your boxes. A shout out to Sam for taking the majority of photos!

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Another round of crops were planted this week to help keep the vegetables growing throughout the season.

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These are pea seeds ready to plant. As you can see the planter has a white circle plate wheel that rotates around picking up one pea seed in each opening which is then dropped below into a furrow that the planter has created which the seed is dropped into and then covered. The seeds have a pink seed inoculant on them. Inoculation is the process of introducing commercially prepared rhizobia bacteria into the soil by placing this on the seed which encourages the seed and newly formed plant to format higher amount of nitrogen nodules on plant roots for richer soil nutrients resulting in bigger plants and better yields so hopefully more pea pods.

Garden Science

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Weed identification is an important part of this job. Hot, humid weather really made the weeds grow like crazy. Lambsquarters are the primary challenge in this area.

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Weed control is so important in keeping plants healthy and growing. These are the cucumbers after the weeds were pulled. This minimizes competition for soil nutrients, moisture and sunlight which helps tremendously in growing a healthy crop.

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Here we are towards the end of weeding. As you can tell there is a lot of enthusiasm for this task.

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.
  • 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.

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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.

Asparagus – Fresh cut asparagus from the Chute’s Farm Fresh Gardens in Aitkin, Minnesota. These farmers are friends of ours who we know from Farm Bureau and also the Minnesota Agriculture and Rural Leadership Program. They had some extra they wanted to share with us, and the delivery time worked out well. They snap the asparagus vs. cutting so that you are getting all edible stalk and should have very minimal amount that you do not eat. Enjoy! See how asparagus is harvested in California. Check out these recipes from Martha Stewart.

20190608_2041053082568277775850666.jpgBlack Seeded Simpson Lettuce – One of my favorite garden crops. Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So remember to wash your vegetables before eating. See how lettuce is grown throughout the year so it is available in our grocery stores even on our cold Minnesota days.

20190611_204438.jpgOutrageous Red Lettuce – This variety adds beautiful color to any sandwich or salad.

20190609_1055231317742016271566901.jpgSpinach and beet leaves – great for salads

20190611_205455.jpgHerbChives – wash then chop up chives into small pieces. I enjoy using them in potatoes on the grill.

Fresh cut arrangement – Hosta Leaves and peonies

 

5-6-12 Rhubarb jam (17)

Rhubarb Jam

Recipe of the Week

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 jello (use Jello that is of the same flavor as the pie filling).

Mix well. Pour into containers. Refrigerate or freeze.

Perspective and Attitude drive Outcome

Perspective and Attitude drive Outcome

It has been a busy week filled with planting another round of crops and weeding. The weather made it extremely challenging to accomplish.

As you can see, Sam and I raced a storm that had us in a flash flood warning this weekend. We are appreciative that we did not receive the downpour that friends south of us received. Thankfully no lightning at our place – so Sam thought it was a blast to play in the rain immediately following planting sweet potatoes.

I greatly appreciated his willingness to work with speed and understanding of the purposeful outcome we needed to have. So many good life lessons from this including teamwork, do it right the first time so you don’t have to do it over and things can be fun in the rain, one’s perspective and attitude drive the outcome.

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Sam and I planted 50 sweet potatoes. We appreciate the help from our neighbors the Schwakes for their help with sweet potatoes.

An update on what is growing on: the radishes and kohlrabi appear to be loved by an insect this year. Now on the 4th planting, we are hopeful that we can beat the insects on this round. Also, the sugar snap peas are blooming which means edible pea pods are around the corner. In fact, we harvested a handful yesterday so we are hopeful that the bounty will be available next week.

Garden Science

We thought you would enjoy a few of our views this week.

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Looking down the top of a corn plant is always fascinating to see the swirls as the leaves and plant grow. Learn more about the corn plant growth here.

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Blue potatoes are not a GMO. It’s origin is quite interesting. Learn more here  and at the Wisconsin Potato Growers.

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.

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.

7-20-13 rhubarb wash and cut ends off

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. Check out earlier posts on rhubarb for recipe ideas. Also, a recent rhubarb favorite was shared this evening – make rhubarb sauce and eat it with your favorite yogurt.

Asparagus – Fresh cut asparagus from the Chute’s Farm Fresh Gardens in Aitkin, Minnesota. These farmers are friends of ours who we know from Farm Bureau and also the Minnesota Agriculture and Rural Leadership Program. They had some extra they wanted to share with us, and the delivery time worked out well. They snap the asparagus vs. cutting so that you are getting all edible stalk and should have very minimal amount that you do not eat. Enjoy! See how asparagus is harvested in California. Check out these recipes.

Black Seeded Simpson Lettuce – One of my favorite garden crops. Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So remember to wash your vegetables before eating. See how lettuce is grown throughout the year so it is available in our grocery stores even on our cold Minnesota days.

spinach

It is so fun to watch the crops that you plant sprout and grow. This is a young spinach plant. Do you know how long it takes for spinach to germinate? 7-14 days depending on growing conditions. You can cut and harvest several times. The plant will grow new leaves back every time you cut and harvest it.

Spinach – great for salads – check out this week’s recipe below.

Chives – wash then chop up chives into small pieces. I enjoy using them in potatoes on the grill. Here are a few ideas for using your chives. https://www.marthastewart.com/search/results?keys=chives

Cilantrodid you know that ¼ cup of cilantro only has 1 calorie. Here are a few ideas from Martha Stewart to use your cilantro.   https://www.marthastewart.com/search/results?keys=cilantro

Fresh cut arrangement – Hosta Leaves. I was so bummed that the peonies had already finished flowering.

Recipe of the Week

strawberry spinach salad (2)

Strawberry Spinach Salad

Strawberry Dressing

3 Tablespoons apple juice

2 Tablespoons strawberry spreadable fruit

2 Tablespoons balsamic vinegar

Salad

1 lb boneless skinless chicken breasts

8 cups bite-size pieces spinach

1 cup strawberries, stems removed and strawberries cut in half

1/4 cup crumbled Gorgonzola cheese (1 oz)

1/4 cup chopped walnuts

Directions

  1. In small bowl, mix all dressing ingredients until blended; set aside.
  2. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken to cutting board.
  3. Add dressing to skillet; stir to loosen any pan drippings.
  4. Cut chicken into slices. Among 4 plates, divide spinach. Top with chicken, strawberries and cheese. Drizzle with dressing. Sprinkle with walnuts.

Source: Taste of Home

 

Harvesting Begins

Harvesting Begins

The excitement of seeing the joys from the garden has begun. It is good to seeing our growing season is slightly in front of last year’s especially since we had a blizzard in the middle of April.

Garden Science

 

I asked Sam what our science message should be this week, and he said, “let’s show them how the Peony flower opens up.” It usually happens fairly quickly over a period of 1-3 days. They are beautiful and smell delightful. So here is Sam’s view from the camera lens on this science project.

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The beginning bloom of the Peony flower.

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The bloom beginning to open on the Peony.

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The Peony flower bloom open.

 

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.

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.

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How large are rhubarb leaves? This big.

Rhubarb – One pound equals about 3 cups. Wash, cut the ends off, cut off any bad parts damaged by wind, chop into 1/4 – 1/2 inch pieces. No need to peel. You can freeze it in a Ziploc bag (no blanching) and use for months to come. Our family loves it in muffins, breads, jam, pie, crisp, sauce and torte. Check out earlier posts on rhubarb for recipe ideas.
Asparagus – Fresh cut asparagus from the Chute’s Farm Fresh Gardens in Aitkin, Minnesota. These farmers are friends of ours who we know from Farm Bureau and also the Minnesota Agriculture and Rural Leadership Program. They had some extra they wanted to share with us, and the delivery time worked out well. They snap the asparagus vs. cutting so that you are getting all edible stalk and should have very minimal amount that you do not eat. Enjoy! See how asparagus is harvested in California. Check out these recipes.

lettuce

Black Seeded Simpson Lettuce – love eating this in salads and on sandwiches.

Black Seeded Simpson Lettuce – One of my favorite garden crops. Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So remember to wash your vegetables before eating. See how lettuce is grown throughout the year so it is available in our grocery stores even on our cold Minnesota days.

Spinach and beet leaves – great for salads

Herbchives – wash then chop up chives into small pieces. I enjoy using them in potatoes on the grill.


Herbs pots – includes three of one of the following: thyme, rosemary, sweet basil, parsley, sage and a few surprises. Enjoy them in your kitchen.

20180606_211807.jpgFresh cut arrangement – Hosta Leaves and peonies

Recipe of the Week

5-6-12-rhubarb-jam-17.jpg

Rhubarb Jam – 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 jello (use Jello that is of the same flavor as the pie filling). Mix well. Pour into containers. Refrigerate or freeze.