rhubarb

On the Move
by

On the Move

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

 

What does that mean?
by

What does that mean?

 

Weeding and worms - that is what is growing on in the garden. Lots and lots of weeding occurred this weekend. The weeds are then fed to the chickens. In addition, the ornamental corn is growing like crazy and a great place for Sam to sit to be shaded from the sun.

Weeding and worms – that is what is growing on in the garden. Lots and lots of weeding occurred this weekend. The weeds are then fed to the chickens. We weed so that our crops receive the nutrients and water from the soil instead of the weeds. The weeds can choke the plant out of its space and cause our crop to die or not be productive. While we are weeding, the boys also have a jar near by to put worms in. Not only do they like to use the worms as bait when we go fishing, but they simply think worms are cool. In addition, the ornamental corn is growing like crazy and a great place for Sam to sit to be shaded from the sun.

As we were working in the garden, the kids asked me some good questions that I thought some of you may like to know as well. So below are a few clarifying terms that I hope are helpful.

Annual – A plant that grows for one growing season. Most of our crops our annuals and are replanted every spring.

Perennials – Plants that grow back on their own for more than two years. A perennial crop produces year after year. Crops that are examples of perennials would be rhubarb, asparagus, strawberries and blueberries.

Germinate – When a seed that you have planted begins to grow.

Replant – When a seed does not sprout. We had to replant some seeds because they rotted in the soil. The soil was to wet over an extended period of time because of all the rain we received. Once the soil dried enough, we replanted it in the soil. Now we are hoping that it will germinate or begin to grow.

Pests – We deal with a variety of pests in our garden. A pest is a destructive insect or other animal that attacks crops, food or livestock. Pests we deal with our weeds, insects (ex. potato bugs, squash bugs) and wildlife (rabbits and deer).

What’s Growing On

We also were replanting different crops. The constant wet weather caused some of our seeds to rot and not grow in the garden. So we replanted some of these crops this past week.

We also were replanting different crops. The constant wet weather caused some of our seeds to rot and not grow in the garden. So we replanted some of these crops this past week.

Not only do the insects like to eat our crops. So do the rabbits, see what they did to the cabbage.

Not only do the insects like to eat our crops. So do the rabbits, see what they did to the cabbage.

This is the way the cabbage looked before the rabbit enjoyed a meal.

This is the way the cabbage looked before the rabbit enjoyed a meal.

 Garden Science

Potato bugs can lay up to 800 eggs at one time. While everyone has been diligent in searching for the adult potato bugs and the eggs, we weren't fortunate enough to find all of them.

Potato bugs can lay up to 800 eggs at one time. While everyone has been diligent in searching for the adult potato bugs and the eggs, we weren’t fortunate enough to find all of them.

 

Sam is holding 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.

Sam is holding 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 potato plants but other crops as well.

 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. 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 our recipe ideas below.

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

Black Seeded Simpson Lettuce – One of my favorite garden crops.  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.

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

Red Oak Leaf Lettuce – I love this beautiful red lettuce leaf. It adds such a wonderful color to your salads.

Spinach – Remember to wash before eating. A combination of these vegetables will make such a wonderful meal! Some spinach salad ideas from P. Allen Smith.

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

The boys gather, clean and pack the eggs. They hope you enjoy them!

The boys gather, clean and pack the eggs. They hope you enjoy them!

Eggs – Enjoy some fresh eggs from our chickens. The varied sizes and colors come from a variety of breeds of chickens as well as different ages of chickens. Please feel free to ask the boys about the different sizes. They will be happy to identify the hen that laid it.

Fresh cut arrangement – Hosta leaves…these last forever in a vase of water. After a week, give them a fresh-cut, and they will last longer. The greenery in the house is a day brightener.

Recipe of the Week

This is Keith’s favorite – Rhubarb Torte. It is one of my favorites as well! We were so excited to have some tonight that we ate two pieces for “supper” before you all picked up your boxes tonight!

Rhubarb Torte

Mix together the crust until crumbly •1 cup flour; •1/2 cup butter; •Dash of salt; •2 tablespoons sugar;

Mix together the crust until crumbly
•1 cup flour; •1/2 cup butter; •Dash of salt;
•2 tablespoons sugar;

Pat it into a 9x13 pan. Bake for 25 minutes at 325 degrees.

Pat it into a 9×13 pan. Bake for 25 minutes at 325 degrees.

While the crust is baking mix together the next layer. •1 1/2 cups sugar; •2 tablespoons flour; •1/3 cup cream; •3 egg yolks beaten; •3-4 cups rhubarb; Cook until thickened. Pour over crust after it has baked. Bake at 325 degrees for 15 minutes.

While the crust is baking mix together the next layer. •1 1/2 cups sugar; •2 tablespoons flour;
•1/3 cup cream; •3 egg yolks beaten; •3-4 cups rhubarb; Cook until thickened. Pour over crust after it has baked. Bake at 325 degrees for 15 minutes.

Mix on high until stiff - 3 egg whites.

Mix on high until stiff – 3 egg whites.

Then add and beat into the egg whites: •1/4 teaspoon cream of tartar; •Dash of vanilla; •Dash of salt; •1/3 cup powdered sugar. Spread over middle rhubarb section. Bake at 325 degrees for 5 minutes to brown slightly the meringue.

Then add and beat into the egg whites:
•1/4 teaspoon cream of tartar; •Dash of vanilla; •Dash of salt; •1/3 cup powdered sugar.
Spread over middle rhubarb section. Bake at 325 degrees for 5 minutes to brown slightly the meringue.

Fresh out of the oven.

Fresh out of the oven.

Rhubarb Torte

Crust

Mix together until crumbly

  • 1 cup flour
  • 1/2 cup butter
  • Dash of salt
  • 2 tablespoons sugar

Bake for 25 minutes at 325 degrees.

Middle

  • 1 1/2 cups sugar
  • 2 tablespoons flour
  • 1/3 cup cream
  • 3 egg yolks beaten
  • 3-4 cups rhubarb

Cook until thickened. Pour over crust after it has baked. Bake at 325 degrees for 15 minutes.

Top

  • 3 egg whites (whipped until stiff)

Then add and beat into the egg whites

  • 1/4 teaspoon cream of tartar
  • Dash of vanilla
  • Dash of salt
  • 1/3 cup powdered sugar

Spread over middle rhubarb section. Bake at 325 degrees for 5 minutes to brown slightly the meringue.

In the end, I have happy boys eating rhubarb!

In the end, I have happy boys eating rhubarb!

 

More Recipes

Thank you to one of our shareholders Tracy Modory for sharing this easy jam recipe that was a success in her house. Looks delicious!

Strawberry-Rhubarb Refrigerator Jam

1 1/3 cup strawberries
2/3 cup rhubarb
2 tablespoons honey (or to taste)
2 T chia seeds

Process all ingredients in a blender, transfer to jars and refrigerate overnight. The chia seeds will gel, thickening the fruit puree. No need to cook the fruit. This can also be frozen after refrigerated overnight and thawed when ready to use.

 

 

Weather Watching
by

Weather Watching

The weather the last few days has been tumultuous. During these types of moments, I find myself frequently checking weather, checking social media and watching the clouds. You might find this odd. I find it normal. Because it is what I grew up with – checking and watching weather.

I remember many moments where we would watch the clouds roll over with varying results. The ones I remember the most are the clouds that were green and eerie which would burst open to the ground full of rain, wind and hail. After the storm, we would go to the fields to check the crops. More often than not, we would find the crops shredded by the hail and laying flat because of the rain, wind and hail.  To say this was disheartening is an understatement – money and time gone. All of that hard work was gone: dad planting, mom doing field work, my brothers and I picking rock (walking back and forth in the fields to throw rocks larger than a baseball into a loader bucket or hay rack – this is done so the rocks will not break a very expensive part of the equipment) and walking beans (hoeing and/or spraying weeds that would choke out the plants resulting in a poor yield – the sole purpose was to kill the weeds). Most years my parents had crop insurance on the crops, and we replanted the crops. This post by a friend of mine may help explain. But what people don’t understand about farming is a farmer is at the mercy of the weather, and Mother Nature never takes a day off.

What does all of this weather mean for our CSA? Well if we were to get damaging wind, rain and hail – there would be no crop to harvest. We would have to replant and wait for it to regrow. We have no crop insurance for our crops. That is why we were out during “breaks” in last night’s storm – harvesting. I was watching the weather and fearing wind and hail were going to damage the crop last night. We were fortunate that this time we did not receive the damaging storms. We instead received about 2 inches of rain this weekend and a 1/2 inch of rain yesterday. A far cry from the 8 inches – 12 inches of rain some received in southwestern Minnesota.

So how do farmers handle not being able to control Mother Nature. Well, most of the farmers I know have a very strong faith in God because they understand that God will provide in his own way. With that said, many of the farmers I know are also avid weather watchers. While it may be out of our control, Mother Nature is still simply amazing to watch.

What’s Growing On

At 6 a.m. before the rainstorms, Steve was out hilling the potatoes and tilling some weeds. We hill the potatoes plants to provide a better growing medium and area for the plant to grow potatoes. Potatoes grow under the soil.

At 6 a.m. before the rainstorms this weekend, Steve was out hilling the potatoes and tilling some weeds. We hill the potatoes plants to provide a better growing medium and area for the plant to grow potatoes. Potatoes grow under the soil.

 

This blade is attached to the back of the tiller and pushes the soil to the sides thus "hilling" the potato rows.

This blade is attached to the back of the tiller and pushes the soil to the sides thus “hilling” the soil around the potato plants in their rows and providing more area for the potatoes to grow.

Steve and the boys installed the cucumber trellis this weekend. This will allow the cucumber plants to grow on the fence the cucumbers will grow and drop between the slats in this old fence. Thus keeping the cucumber cleaner since it is off of the ground.

Steve and the boys installed the cucumber trellis this weekend. This will allow the cucumber plants to grow on the fence. The cucumbers will grow and drop between the slats in this old fence. Thus keeping the cucumber cleaner since they are off of the ground. The fences are upcycled from my mom and dad’s farm.

Sam was busy inspecting the crops this weekend. We had a lot of questions regarding the mulch and why we have mulch on some of the crops. We mulch the vines and tomatoes to help with weed and plant disease issues as well as regulate moisture to the plants so that they grow better. In addition, especially with the tomatoes, the mulch helps to keep those vegetables from getting as much soil on them.

Sam was busy inspecting the crops this weekend. We had a lot of questions regarding the mulch and why we have mulch on some of the crops. We mulch the vines and tomatoes to help with weed and plant disease control as well as regulate moisture to the plants so that they grow more consistently. For example, inconsistent moisture can cause splitting and blossom end rot issues with potatoes. In addition, especially with the tomatoes, the mulch helps to keep those vegetables from getting as much soil on them – thus keeping them cleaner.

An interesting comparison, Sam's hand compared to the cotyledons of a pumpkin plant. Cotyledons are the first leaves of the plant to emerge,

An interesting comparison, Sam’s hand compared to the cotyledons of a pumpkin plant. Cotyledons are the first leaves of the plant to emerge from the ground.

Garden Science

Keith and Sam burying egg shells

Keith and Sam burying egg shells buy some of the Big Moon pumpkins. They have decided to bury eggs shells by these two pumpkins all summer and see if this will make a difference in the size of the pumpkins at harvest time.

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 or hail, 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 our recipe ideas at Taste of Home.

Asparagus – Fresh cut asparagus from the Chute’s Farm Fresh Gardens in Aitkin, Minnesota. These farmers are friends of ours from northern Minnesota. They had some extra they wanted to share with us, and the delivery time worked out well. Enjoy! We love to eat it cooked and sprinkled with Parmesan cheese. Here is some fun information about asparagus.

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

Red Oak Leaf Lettuce – I love this beautiful red lettuce leaf. It adds such a wonderful color to your salads.

Spinach – remember to wash before eating. A combination of these vegetables will make such a wonderful meal! Check out some of

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

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

Fresh cut arrangement – Hosta leaves…these last forever in a vase of water. After a week, give them a fresh-cut, and they will last longer. The greenery in the house is a day brightener.

Recipe of the Week

Thank you to one of our shareholders Amy Sillanpa for sharing one of her mom’s favorite rhubarb recipes!

Rhubarb Crunch

1 cup flour

3/4 cup uncooked oatmeal

1 cup brown sugar

1/2 cup melted butter

4 cups diced rhubarb

1 cup sugar

2 Tablespoons cornstarch

1 cup water

1/2 teaspoon vanilla

Mix first four ingredients until crumbly. Press half in 9 inch square greased pan. Cover with 4 cups rhubarb. Combine last four ingredients and cook until thick and clear. Add 1/2 teaspoon red food coloring. Pour over rhubarb. Top with the rest of crumbs. Bake at 350 degrees for one hour. Serve war or cool with whipped topping.

 

First Delivery
by

First Delivery

Welcome to our CSA! Yes the boys do help in fact they were out before 7 a.m. picking your rhubarb. The leaves are so big on these plants. I remember as a child using the leaves to make "clothes." They definitely would not work as a prom dress!

Welcome to our CSA! Yes, the boys do help in fact they were out before 7 a.m. picking your rhubarb. The leaves are so big on these plants. I remember as a child using the leaves to make “clothes.” They definitely would not work as a prom dress!

How Does this Work – Few Reminders as we Begin

Welcome to all of our shareholders. We appreciate the opportunity to work with you and for you through out the growing season. We work hard to earn your trust and respect in the food that we grow for your families and ours!

All of you should have received an email with more details of dates and specifics with the CSA. We are excited to see the daily changes and growth in the garden. Look for weekly blog posts for guidance throughout the season which will provide you with updates, ideas for your box of produce and recipes.

Pick-up and Delivery

Remember that pick-up and deliveries will be on the schedule you have arranged with Harner Brothers CSA with harvest on Wednesday evenings – please note the exceptions to this which were in the email. The first exception is next week which will be TUESDAY night. It is your responsibility to know that the pick-up or drop-off time will occur at the agreed upon time, and it is your responsibility as a shareholder to know this and be responsible for the produce at that time.

If you are unable to utilize your share that week, it is still your responsibility: find someone else to pick it up or donate it to the food shelf. Each box is labeled for each family. The same boxes will be used for your family throughout the season. Boxes and containers should be returned the following week. Bags will only be used once.  

Garden Science

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

Our biggest challenge this week are potato bugs! We have done a lot of research over the last few years and will keep you posted as we work through this. Last year, we planted dill and marigolds with the hope that these plants would draw in beneficial insects to eat the potato bugs and the potato bug larvae. To say we were surprised and disappointed that the potato bugs survived the winter, well that simply is a gross understatement. Every night, we are out there picking potato bugs and their eggs off of the potato plants. What is even more frustrating is how they eat the potato plants as they emerge from the ground, and before the potato plants emerged, the potato bugs were eating the tomato plants.

 

Just a few of the potato bugs from one of the nights pickings.

Just a few of the potato bugs from one of the nights pickings.

The potato bugs must taste so bad that the chickens won't even eat them. So how much do we dislike them...the boys smashed them with a hammer, if that gives you any indication.

The potato bugs must taste so bad that the chickens won’t even eat them. So how much do we dislike them…the boys smashed them with a hammer, if that gives you any indication.

Keith and Sam assisted Steve in putting up a fence for the peas to grow on. Yes we are upcycling an old child gate for this purpose.

Other garden activities included installing a fence for the peas to grow on. Yes, we are upcycling an old child gate for this purpose.

 

 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 or hail, 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.

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

Red Oak Leaf Lettuce – I love this beautiful red lettuce leaf. It adds such a wonderful color to your salads.

Spinach – remember to wash before eating. A combination of these vegetables will make such a wonderful meal! Check out some of Martha Stewart’s spinach recipes.

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

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

Herbs – chives – wash then chop up chives into small pieces.

Eggs – from time to time we will provide a few fresh eggs in your box from our chicken flock. We hope you enjoy them!

6-11-14 eggs

These eggs were all collected this week. Talk about variety from pee wee to extra-large.

Fresh cut arrangement – Peonies and Hosta leaves…these last forever in a vase of water. After a week, give them a fresh-cut, and they will last longer. The greenery in the house is a day brightener.

 

Recipe of the Week

Rhubarb Torte

One of Sam’s favorites from a dear friend from Wisconsin. We hope your family also enjoys this super easy quick rhubarb dessert.

Wash your rhubarb cutting off the end where I pulled it from the ground and give a fresh cut to the top. No need to peel. Simply cut into small 1/4" to 1/2" pieces.

Wash your rhubarb cutting off the end where I pulled it from the ground and give a fresh-cut to the top. No need to peel. Simply cut into small 1/4″ to 1/2″ pieces.

Combine 2 c. flour, 2 teaspoons baking powder, 2 tablespoons milk, 2 teaspoons salt and 1/2 cup butter. Cut it together using a pie cutter.

Combine 2 c. flour, 2 teaspoons baking powder, 2 tablespoons milk, 2 teaspoons salt and 1/2 cup butter. Cut it together using a pie cutter.

 

After you have combined the crust ingredients spread it out in the pan and gently pat it.

After you have combined the crust ingredients spread it out in the pan and gently pat it.

Place 6 cups of cut rhubarb on top of crust. Sprinkle 6 ounce package of strawberry or raspberry Jello over the rhubarb. Next in a separate bowl combine 2 cups sugar, 1 cup flour, 1/2 cup butter and cut together using your pie cutter. Gently spread over your rhubarb and Jello. Place in 375 degree oven for 45 minutes.

Place 6 cups of cut rhubarb on top of crust. Sprinkle 6 ounce package of strawberry or raspberry Jello over the rhubarb. Next in a separate bowl combine 2 cups sugar, 1 cup flour, 1/2 cup butter and cut together using your pie cutter. Gently spread over your rhubarb and Jello. Place in 375 degree oven for 45 minutes.

Top with ice cream or Cool Whip. A happy kid is my result. Hope it is yours as well...Enjoy!

Top with ice cream or Cool Whip. A happy kid is my result. Hope it is yours as well…Enjoy!

Rhubarb Torte

Combine using a pie cutter:

  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 Tablespoons milk
  • 2 teaspoons salt
  • 1/2 cup butter

Mix above ingredients and pat into a 9×13 pan.

  • 6 cups cut rhubarb, cut into about 1/2 inch pieces
  • 6 ounce package of strawberry or raspberry Jello

Place rhubarb over crust then sprinkle Jello over the rhubarb.

Top with:

  • 2 cups sugar
  • 1 cup flour
  • 1/2 cup butter

Mix and put on top of Jello.

Bake at 375 degrees for 45 minutes.

The Mad Dash
by

The Mad Dash

The spinach, lettuce and radishes are looking great. The rain, heat and humidity have given a needed boost to these plants given our late spring.

The spinach, lettuce and radishes are looking great. The rain, heat and humidity have given a needed boost to these plants given our late spring.

If I could have only captured the moment on camera on Saturday night as we were attempting the mad dash to finish planting our tomatoes. The scattered thunderstorms had been popping up all afternoon, and it was one of those days where the directions of the storms were a bit unpredictable.

Steve and Sam were getting a few more supplies from our garage which left Keith and I in the garden. You also need to know that weather has always fascinated me. If given the opportunity, I would have loved to have been a tornado chaser.

So, I looked south across the section and saw heavy rain showers rolling across the field. If you have never seen this, it is a sight to see. It is one thing when it is a light rain (that is a somewhat calm beautiful view). But when the clouds are dark and you can hear the wind blowing and the rain hitting the ground over a mile away, you know it is time to find shelter FAST. Keith had never really experienced this, but thankfully, it was one of those moments when he listened to me – the first time. Perhaps it had something to do with the tone in my voice:) So anyways, I looked south and saw the storm rolling in very quickly. We rapidly picked up our equipment and sprinted into our garage, barely making it before you could hear the thunder of rain hitting the ground. There are many times in my life that I was not so lucky and ended up soaking wet to the bone.

This time we were a little wet, and I was laughing so hard after I crossed the threshold of the garage because of the crazy mad dash to the “finish” line. Keith on the other hand was asking me if we were going to have a tornado. I told him no – not to worry and said now you will always understand what it looks like to see a storm rolling in. It appears I will attempt another mad dash to finish the tomato planting this week between storms.

Yet, just another example of the crazy life and family experiences from our home.

We have had about 1.3 inches of rain in the last 24 hours.

We have had about 1.5 inches of rain since Saturday. This is less than others around us have received. We are thankful for what we have been given.

 Crop Update

The rhubarb is growing like crazy while the other crops are trying to catch up. The boys were excited to share some with their Grandma. In addition, we do sell rhubarb for $3 per pound. Part of the proceeds go towards disaster relief and Gillette Children's Hospital.

The rhubarb is growing like crazy while the other crops are trying to catch up. The boys were excited to share some with their Grandma. In addition, we do sell rhubarb for $3 per pound. Part of the proceeds go towards disaster relief and Gillette Children’s Hospital.

The boys were checking out the cucumbers that have emerged and doing some weeding so the weeds don't overtake the crops.

The boys were checking out the cucumbers that have emerged and doing some weeding so the weeds don’t overtake the crops.

We finished planting several varieties of tomatoes on Monday night. What a good feeling to have them in the ground!

We finished planting several varieties of tomatoes on Monday night. What a good feeling to have them in the ground!

Your Boxes

Welcome to all of our shareholders. We appreciate the opportunity to work with you and for you through out the growing season. We work hard to earn your trust and respect in the food that we grow for your families and ours!

All of you should have received an email with more details of dates and specifics with the CSA. The planting was late this year, but the heat and humidity of the last two weeks have really helped out many of the crops. In addition, we received over an inch of rain since last night.

We are excited to see the daily changes and growth in the garden. Look for weekly blog posts for guidance through the season which will provide you with updates, ideas for your box of produce and recipes.

Pick-up and Delivery

Remember that pick-up and deliveries will be on the schedule you have arranged with Harner Brothers CSA with harvest on Wednesday evenings. 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.  

 

 

 

 

Window of Opportunity
by

Window of Opportunity

When planting season rolls around it feels somewhat like ABC’s Wide World of Sports would say, “The thrill of Victory and the Agony of Defeat.” Meaning if you can beat the weather and get your crop in the ground, you feel victorious, thankful and relieved. Where as, if Mother Nature is relentless with poor weather conditions and the window of opportunity to plant is slim to none, it definitely feels like the agony of defeat. But in agriculture, you can’t give up. Persistence and optimism is a must to complete the task at hand.

The weather has definitely jumped from winter to spring. The plants are growing like crazy with the highs in the low 80s with humidity. If this weather continues, it is likely that the first delivery will be the first week of June. Look for additional details in your email box this weekend.

Here is an update on what was accomplished this past week. A lot of crops are growing and changing. Pray for cooperative weather throughout the growing season. After all, we can’t control Mother Nature. We can only control our attitudes and positive outlook.

What’s Growing 

The rhubarb is ready to be harvested. We do sell additional rhubarb throughout the growing season for $3 per pound. Part of the proceeds is donated to charities the boys have chosen: American Red Cross and Gillette's Children's Hospital.

The rhubarb is ready to be harvested. We do sell additional rhubarb throughout the growing season for $3 per pound. Part of the proceeds is donated to charities the boys have chosen: American Red Cross and Gillette’s Children’s Hospital.

5-23-14 cabbage

Great news, the soil was dry enough this weekend to complete 90 percent of the planting. Here you see us planting purple cabbage. All that we have left are the tomato and pepper plants.

5-23-14 baby carrots

Here is a carrot that emerged from the ground this weekend. The white root is what will grow into the carrot.

5-27-14 new radish

This is a small radish. The red root will grow into the delicious vegetable, or as the boys say, “the hot and spicy vegetable.”

5-27-14 Keith with radishes

In addition to the radishes, the spinach, peas and some lettuce varieties are growing in the new raised bed.

5-27-14 green beans emerging Sam

The crops we planted the weekend of May 18 emerged from the ground today. Here Sam is examining a green bean plant. Note the brown part by his fingers is the seed pod that is still attached to the plant.

 

Planting Update

5-24-14 Keith, Steve and Sam measuring between mulch rows

The boys learn a variety of skills while in the garden. Here they are learning how to read a tape measure as Steve measures the distance needed between the rows that have mulch.

Underneath the mulch, we installed a drip irrigation system so that we can supply the vine and tomato crops with a more consistent water supply.

Underneath the mulch, we installed a drip irrigation system so that we can supply the vine and tomato crops with a more consistent water supply. Throughout the season, I have the boys researching the crops to learn more about their water and nutrient needs. Look for the kids’ updates in future blogs.

5-24-14 Sam pulling mulch

There is a mulching machine on the market, but we have not yet invested in it. Instead we are building strong boys. They like to pull the roll across the field to help build their strength for the sports they enjoy playing.

5-25-14 Keith fertilizing vines

After transplanting our vine plants and planting some seeds, we watered and fertilized them.

5-25-14 Keith planting broom corn

We also planted a few more seeds including cucumbers, several pumpkin and gourd varieties and broom corn.

Of course, all work and no play doesn't work well. The boys again found great joy in looking for worms and creating their own "pool."

Of course, all work and no play doesn’t work well. The boys again found great joy in looking for worms and creating their own “pool.”

by

Anxious to get growing

Happy Spring! Welcome to our new share holders. As we begin another growing year, we hope the weekly blog updates will serve as a good resource along the way.

Mother Nature has been relentless in her weather this year challenging even the hardiest of Minnesotans. One of the coldest, in the top 10, and snowiest, 15th, and second wettest April in Minnesota history. So while we remain optimistic and excited about the growing season, each weather challenge has us wondering – what will this growing season be like? We wait for the soil to dry out and to warm up so that the seeds will not rot in the soil but rather grow and flourish.

Our planting did begin over a month ago – in pots that is and continues in pots even though the weather has remained chilly. We will then transplant what has started into the soil once the soil and weather conditions are right.

As the season, progresses we will keep you posted on when deliveries begin. We are excited to have you as part of this growing journey and hope that you will enjoy the bounties of the garden and learn something along the way.

Great news. While the weather has still been chilly, and we have not yet been in the garden planting...the rhubarb is growing!

Great news. While the weather has still been chilly, and we have not yet been in the garden planting…the rhubarb is growing!

Even with snow on the ground, we started some of our plants at the end of March. Sam is busy filling up the pots before planting.

Even with snow on the ground, we started planting at the end of March. Sam is busy putting soil in pots before planting. We planted a variety of squash, pumpkins, gourds and cucumbers.

What type of potting soil do we use. We use the Miracle Grow potting soil which has fertilizer and moisture control to help these plants get started. And yes, the boys do sling the bags of soil around.

We use the Miracle Grow potting soil which has fertilizer and moisture control to help these plants get off to a good start. And yes, the boys do sling the bags of soil around.

Again this year, Keith and Steve made some of our pots out of newspaper. Since the newspaper will naturally degrade in the soil, it makes transplanting very simple. Just place the pot and plant in the soil in the larger pot or in the garden.

Again this year, Keith and Steve made some of our pots out of newspaper. Because newspaper is made from trees, it will naturally degrade in the soil. It makes transplanting very simple. Just place the pot and plant in the soil in the larger pot or in the garden.

 

When the plants come out of the soil, it is always fun to see how the first leaves, cotyledons, emerge out of the seed pod. See diagram below from realcurriculum.

When the plants come out of the soil, it is always fun to see how the first leaves, cotyledons, emerge out of the seed pod. See diagram below from realcurriculum.com.

Seed emergence showing cotyledon.

The pots are placed on our heated kitchen floor and the boys are responsible for watering.

The pots are placed on our heated kitchen floor and the boys are responsible for watering. So while it is cold and wet outside. There are still plants growing, and we are ready for Mother Nature to give us an opening to plant!

 

On another note, the boys are still enjoying their chickens. This winter even in the extreme, cold winter - through Farm Bureau, 4-H and Montessori connections the boys were anxious to expand the flock with a some different breeds of chickens. It has been a good learning experience. Here the boys are pictured with the "teenagers" as they call them. Not chicks and not old enough to be laying yet.

On another note, the boys are still enjoying their chickens. This winter, even in the extreme, cold weather – through Farm Bureau, 4-H and Montessori connections – the boys expanded the flock with a some different breeds of chickens. It has been a good learning experience and one they have really enjoyed. The boys are pictured with the “teenagers” as they call them.  They are about two months old – Not chicks and not old enough to be laying yet. They should start laying eggs when they are about 4 months old. Many factors can determine exact timing – weather, environment etc.

 

 

 

Harvest Feast
by

Harvest Feast

This past week, we have pushed real hard to clean out the garden: finish harvesting, take the trellis' down and put away, mulch the plants and till the garden. The boys were great help. Keith received a promotion of sorts and was given his first jack knife and helped cut string. He was very excited about this new found responsibility.

This past week, we have pushed real hard to clean out the garden. We worked to finish harvesting certain vegetables, take the trellis’ down and put away, mulch the plants and till the garden. The boys were great help. Keith received a promotion of sorts and was given his first jack-knife and helped cut string. He was very excited about this new-found responsibility.

As we gathered around the table tonight, we discussed what we liked most out of our garden. Answers ranged from popcorn to potatoes and squash to lettuce and onions to sugar snap peas and green beans. The good news is for the most part we are growing what we enjoy eating, and we hope that we are also growing what all of you enjoy as well. The surveys indicate that we are. Thank you to everyone who has returned the year-end surveys. Your feedback is extremely valuable input to ensure that we are providing what your families enjoy eating.

We also discussed our family harvest feast. I have decided that this weekend we need to have a family feast containing items grown in the garden. The boys deserve something fun to celebrate all of their hard work, and what kid doesn’t like a “party.” I don’t know that it will be quite the well-balanced meal I usually serve, but it should be fun. Their ideas for food included pumpkin pie, lefse and onion rings. I will let you know how it goes.

Even thought we still have popcorn to deliver to all of you in the upcoming weeks, it is fitting to say a big THANK YOU to all of you from all of us. We have greatly enjoyed working with you and for you and sincerely appreciate the trust you have put in us to provide your family with fresh produce. We really do enjoy our visits with you and the opportunity to see everyone learning from this opportunity.

Garden Science

We harvested the strawberry popcorn this weekend. It appeared the raccoons were starting to enjoy it.

We harvested the strawberry popcorn this weekend. It appeared the raccoons were starting to enjoy it.

We husked the white popcorn and decided it to along with the blue popcorn needs to dry down some more. Interesting to note that the ears are so much larger then the strawberry popcorn. Also,the blue popcorn was able to catch up in plant height even after being planted about a month later then the other varities of popcorn. Also, the blue popcorn had pollination challenges due in part by the weather. By pollination issues, I mean that the ear of corn is not filled out with kernels. Learn more here about corn pollinations.

We husked the white popcorn and decided it along with the blue popcorn need to dry down some more. Interesting to note that the ears are so much larger than the strawberry popcorn. Also, the blue popcorn was able to catch up in plant height even after being planted about a month later than the other varieties of popcorn. Also, the blue popcorn had pollination challenges due in part by the weather. By pollination issues, I mean that the ear of corn is not filled out with kernels.

Learn more about corn pollination here. It really is quite interesting!

Boxes of Produce

All the potatoes are dug! I always find this to be a treasurer hunt. You never know how many potatoes you will find or what size they will be. To me, it simply is one of the most exciting parts of gardening. So excited to find the Masquarde potates.

All the potatoes are dug! I always find this to be a treasurer hunt. You never know how many potatoes you will find or what size they will be. To me, it simply is one of the most exciting parts of gardening. So excited to find the Masquerade potatoes.

Reminder please return any cups or plastic containers and your box. We will connect with you when the popcorn is ready. You can either return it before then or at that time. Remember food safety in your kitchen when preparing, always wash your produce before eating. Please fill out and return year-end survey which was sent to you via email this weekend. Your feedback is greatly appreciated!

Black Seeded Simpson Elite Lettuce – One of my favorite garden crops. Quick fact video about lettuce from America’s Heartland.

Red Oak Leaf Lettuce – reddish lettuce

Prizehead – is the spear like green leaf.

Beet leaves – Some young beets are available.

Spinach – a taste for you. It finally grew this year! I think it was our fourth try.

Tomatoes – Fourth of July (medium size red), Black Krim, Big Boy, Brandywine and super sweet cherry tomatoes 100. Check out how tomatoes are grown hydroponically.

Peppers – They are plentiful this year. Here are a few recipe ideas.

Onions – A few fresh onions to put in a recipe here or there. I think we will give one of these recipes a try for homemade onion rings. An interesting video on onion harvest in Idaho and food safety.

Green Beans – Enjoy the Providers – 1/2 of you received them last week and 1/2 this week.

Sugar Snap Peas – 1/2 of you received them last week and 1/2 this week. Did you know that Minnesota is the largest grower of peas for processing – producing more than any other U.S. state each year?

Potatoes – This week’s box contains Yukon Gold, Masquerade, blue potatoes and Norlands (red potato).

Butternut or Carnival Squash – Butternut is a favorite for many. Carnival is a decorative, gourd like squash with a nutty flavor. It is a hybrid of Sweet Dumpling and an Acorn squash and has a shelf-life of up to three to four months. See recipe below as another way to use this vegetable.

Herbs – Cilantro, parsley, golden oregano and rosemary. Don’t forget to wash and freeze these in ice-cube trays – great for soups later this winter.

Fresh cut arrangement –  Sedum, Enjoy these as a fresh or dry arrangement. Something most of you may have in your garden, but more than likely don’t take the time to bring them inside. Hope they bring a smile to your face.

Recipe of the Week

This is a favorite in our house. Super easy to make and super moist bread. Enjoy!

State Fair Pumpkin Bread

Begin by combining the dry ingredients: 1 2/3 cups flour, 1 1/2 cup sugar, 1/3 cup butter, softened, 1 teaspoon soda, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves and a pinch of salt.

Preheat oven to 350 degrees Fahrenheit. Begin recipe by combining the dry ingredients: 1 2/3 cups flour, 1 1/2 cup sugar, 1/3 cup butter, softened, 1 teaspoon soda, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves and a pinch of salt.

Next, I have already thawed out some of my frozen squash.

Next, I have already thawed out some of my frozen squash.

Add: 2 eggs, 1 cup canned pumpkin/squash, and 1/3 cup cold water. Mix.

Add: 2 eggs,
1 cup canned pumpkin/squash, and 1/3 cup cold water. Mix.

Simply love using the variety of eggs from our chickens. Did you know that hens (female chickens), once mature about 4 months old, will lay about one egg every 24-26 hours. They will begin by laying smaller eggs. As they grow older, they molt (lose feather). During the molting period their body rests. And then they grow their feathers back and begin laying again. Laying a larger egg then they did before. This is a cycle and how we get peewee, small, medium, large, extra large and jumbo sized eggs.

Simply love using the variety of eggs from our chickens. Did you know that hens (female chickens), once mature about 4-5 months old, will lay about one egg every 24-26 hours. They will begin by laying smaller eggs. As they grow older, they molt (lose feathers). During the molting period, their body rests. And then they grow their feathers back and begin laying again. Laying a larger egg then they did before. This is a cycle, and how we get pee wee, small, medium, large, extra-large and jumbo sized eggs.

I bake mine in smaller loaf pans. Bake for 1 hour at 350 degrees. Take out of the oven. Run a knife around the sides of the pan and tip out onto cooling rack. Enjoy!

I bake mine in smaller loaf pans. Bake for 1 hour at 350 degrees. Take out of the oven. Run a knife around the sides of the pan and tip out onto cooling rack. Enjoy!

State Fair Pumpkin Bread

1 2/3 cups flour

1 1/2 cup sugar

1/3 cup butter, softened

1 teaspoon soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

Pinch of salt

2 eggs

1 cup canned pumpkin/squash

1/3 cup cold water

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

Source: Blue Ribbon Favorites favorite recipes of Minnesota 4-H Families, Pat Kuznik, West Polk County

The boys love this bread. It really is delicious right out of the oven and for a few days after you bake it (if it lasts that long)!

The boys love this bread. It really is delicious right out of the oven and for a few days after you bake it (if it lasts that long)!

Garden Treasurers
by

Garden Treasurers

The boys often times ride their bikes down to the garden so excited to see what is "growing" on. Here they just discovered several pumpkins growing, and they are pretty big. These are the plants they started from seed at the end of March.

The boys often times ride their bikes down to the garden so excited to see what is “growing” on. Here they just discovered several pumpkins growing, and they are pretty big. These are the plants they started from seed at the end of March.

One of the most enjoyable parts of growing the garden is the daily, joyful discoveries. There is always something new to find and something that is changing and growing.

Our first potatoes of the season. It's like digging for gold!

Our first potatoes of the season. It’s like digging for gold!

Garden Experiments

I have told many of you that we have a lot of experiments and science projects going on in the garden. One of my friends who grew and sold vegetables with his kids from the time they were young through high school told me that there was a reason his kids were majoring in science in college. It was because there were new science experiments every year in the garden.

One of the goals this year was to maximize our space so we wanted to try to interplant between a few rows. We have planted onions between the tomato and pepper rows. So far this is going well.

One of the goals this year was to maximize our space so we wanted to try to inter-plant between a few rows. We have planted onions between the tomato and pepper rows. So far this is going well. And we have planted green beans between some of the vine rows. The green beans are flowering so we are hopeful for next week.

Here is a look at the onions between the tomato rows.

Here is a look at the onions between the tomato rows. The jury is still out but so far so good. Sam is busy looking for red tomatoes.

Boxes of Produce

Please remember to return any cups or plastic containers in your box each week. Remember food safety in your kitchen when preparing, always wash your before eating.

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.

Prizehead – is the spear like green leaf.

Red Oak Leaf Lettuce – a beautiful addition to your salads or sandwiches.

Don't worry, trying new things is common place here as well. Taste testing and other coaxing does occur. The good news every time Sam has said, "I really do like it!"

Don’t worry, trying new things is common place here as well. Taste testing and other coaxing does occur. The good news, every time Sam has said, “I really do like it!”

Broccoli – A new addition to your boxes this year. Let us know what you think of this variety of broccoli. Enjoy it fresh or cooked on the grill. Learn more about broccoli here.

Onions – A few fresh onions to put in a recipe here or there. Enjoy on a brat this weekend!

Carrots – The carrots seem to like the soil in our pallet garden the best. Believe it or not these were planted April 20. They are a good demonstration of the unusual growing season.

I need to give a shout out to Steve. The day of harvest he spends between 1-2 hours picking peas. He is usually up at 5 a.m. to start the process. Thanks Steve!!

I need to give a shout out to Steve. The day of harvest he spends between 1-2 hours picking peas. He is usually up at 5 a.m. to start the process. Thanks Steve!!

Sugar Snap Peas – This is a favorite. Wash, eat the whole pod. Learn more about this healthy vegetable.

The first red potato of the season was discovered this week as we were pulling weeds. A potato plant accidently was pulled and what a fun discovery we found! Let the potato harvest begin!

The first red potato of the season was discovered this week as we were pulling weeds. A potato plant accidentally was pulled and what a fun discovery we found! Let the potato harvest begin!

Potatoes – a few fresh Norland red potatoes for you. We were so excited to dig up the first plants last night. We scrubbed them with a scrub brush, leaving the skins on, boiled for about 20 minutes and made some beautiful mashed potatoes.

Summer Squash Medley and Zucchini – Check out variety of ideas for how to use this delicious summer treat. Here are a few basics that you might find helpful. Try these Top 10 Taste of Home zucchini recipes. Remember if your kids want to measure a zucchini/summer squash and see how much it grows in a week, let me know. Last week, Claire measured a summer squash at 2 3/4 inches. This week at harvest it was 9 inches.

Rhubarb – One last taste of this garden favorite. See the pie recipe below.

Herbs – Golden Oregano, Red Rubin Basil, Curly Leaf Parsley and cilantro (bags are labeled with the first initial). Wash then freeze in small portions in ice-cube trays.

Zinnias are in full bloom. Another round is growing.

Zinnias are in full bloom. Another round is growing. Picture by Keith.

Fresh cut arrangement – A variety went out in your boxes as I had enough variety but not enough of one type for each of you. So the varieties included: Sunflowers or Zinnias with Hosta leaves.

Recipe of the Week

This past week was our county fair. For any 4-Her, the fair brings back many memories. One of my fondest memories of the fair was my many baking projects.

Throughout the summer, I would bake different recipes of the project that I was going to bring to the fair. My mom, dad and brothers along with my Grandpa Hollie provided me honest feedback on each and every recipe until at last, the final selection was made. This was a fun and a brave project for all involved (since you never knew quite how the recipe would turn out). In the end, I always learned something, my family was generally well fed, and the majority of my projects fared well ending usually in a blue, reserve or champion. This particular pie crust recipe was a champion recipe. I hope you enjoy it as much as our family does.

Pie Crust

2 cups flour

1 cup Crisco

2 1/2 Tablespoons granulated sugar

1/2 teaspoon of salt

1 egg yolk

1/3 cup milk

Cut together flour, Crisco, sugar and salt. Then mix together milk and egg yolk. Mix into flour mixture. Divide dough into two balls of dough.  May be stored unbaked for several days in the refrigerator.

Rhubarb Pie

4 cups rhubarb cut into 1/4-1/2 inch pieces

1 cup granulated sugar

1/4 cup flour

In large mixing bowl stir together above ingredients. Pour into pie pan layered with pie crust (one ball of dough rolled out and then put into pie pan).  Top rhubarb mixture with about 2 Tablespoons of stick butter cut into smaller pieces. Top with other pie crust. Roll edges under to make the pie crust. Brush with milk and sprinkle with sugar. Cut vent holes (I usually etch my initials in the top for the vent holes). Cover outside edges of crust with aluminum foil to prevent them from burning. Bake at 375 degrees F for 50 minutes – 1 hour or until you stick a fork in through the vent holes and the rhubarb is tender, and the top is golden brown.

Rhubarb Pie Tutorial

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

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

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.

Before washing, preheat the oven to 375 degrees Fahrenheit. 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.

Cut into 1/4 -1/2 inch pieces.

Cut into 1/4 -1/2 inch pieces.

To the 4 cups of cut rhubarb add 1 cup of sugar and 1/4 cup of flour.

To the 4 cups of cut rhubarb add 1 cup of sugar and 1/4 cup of flour.

Mix and set aside.

Mix and set aside.

Using a pie cutter mix together 2 cups flour, 1 cup Crisco, 2 1/2 Tablespoons sugar and 1/2 teaspoon salt.

Using a pie cutter mix together 2 cups flour, 1 cup Crisco,        2 1/2 Tablespoons sugar and 1/2 teaspoon salt.

Mix together 1/3 cup of milk and 1 egg yolk. Add to pie crust flour mixture. Mix. Then split dough into two portions and roll into large softball like balls.

Mix together 1/3 cup of milk and 1 egg yolk. Add to pie crust flour mixture. Mix. Then split dough into two portions and roll into large softball like balls. Set aside and prepare area to roll out the dough.

Spread out your flour on your pastry cloth.

Spread out your flour on your pastry cloth.

Roll your rolling pin with your pastry sock in the flour and push all extra flour onto one side in a pile.

Roll your rolling-pin with your pastry sock in the flour and push all extra flour to the far top edge of your pastry cloth in a line so that you can roll your rolling-pin on the pile of flour to coat the pastry sock with flour before rolling out your top crust.

Place your ball of dough on your pastry cloth. Proceed to flatten by "chopping" your hand gently three times across the dough both ways. Then roll out into a circle that is slightly larger then your pie pan.

Place your ball of dough on your pastry cloth. Proceed to flatten by “chopping” your hand gently three times across the dough both ways. This will begin your process of forming a circle. Then roll out into a circle that is slightly larger than your pie pan.

Roll your rolling pin over your crust gently rolling the crust onto the rolling pan so that you can pick it up and gently roll it back out over your pie pan. Once the bottom crust is in, pour out your rhubarb mixture and spread out evenly in your pie plate. Top with about 2 Tablespoons of butter that has been cut into dabs to place all over the top of the pie filling. Then roll your dough over your rolling pin and proceed to roll it back out over the top of the pie.

Roll your rolling-pin over your crust gently rolling the crust onto the rolling pan so that you can pick it up and gently roll it back out over your pie pan. Once the bottom crust is in, place your rhubarb mixture over the bottom crust and spread out evenly in your pie plate. Top with about 2 Tablespoons of butter that has been cut into dabs to place all over the top of the pie filling. Then roll your dough over your rolling-pin and proceed to roll it back out over the top of the pie. Picture by Sam.
Rolling the dough on the edges under taking off any access. Brush top of crust with milk. Extra dough can be rolled out again brushed with melted butter, sprinkled with cinnamon/sugar mixture, rolled up again in small pieces and baked for about 6 minutes. Great snack!

To form your crust around the edge. Roll the dough on the edges under taking off any access. Brush top of crust with milk. Extra dough can be rolled out again brushed with melted butter, sprinkled with cinnamon/sugar mixture, rolled up again in small pieces and baked for about 6 minutes. Great snack!

Cut vent holes in the top using a steak knife. I usually cut out my initials. Cover the edges of the pie crust with aluminum foil and bake at 375 degrees for 50-60 minutes.

Cut vent holes in the top using a steak knife. I usually cut out my initials. Cover the edges of the pie crust with aluminum foil and bake at 375 degrees Fahrenheit for 50-60 minutes. Somebody was very excited to help make this pie!

Rhubarb pie complete! Yummy!

Rhubarb pie complete! Yummy!

Enjoy the fresh rhubarb pie (the last of the season) with your ice cream. What a delicious treat! Enjoy!

Enjoy the fresh rhubarb pie (the last of the season) with your ice cream. What a delicious treat! Enjoy!

by

What’s this weather mean?

Keith and Sam thought this would be a great way to measure the growth of the sunflower.

Keith and Sam thought this would be a great way to measure the growth of the sunflower.

This past week has been one filled with plentiful moisture – over 3.5 inches at our place. It is interesting how we go from drought conditions to a spring filled with moisture that has presented many challenges for farmers. This past week, the President of the Minnesota Farm Bureau Federation stated, “April was the second coldest (1975), the second wettest (1999) and the second snowiest (1983) on record. If you’re someone still trying to get the crops in, I don’t have to tell you it has rained (or snowed!) 56 out of the last 85 days. ”

Last Friday, I saw many farmers posting on Facebook that they were still trying to finish their first planting. In addition, it means we have less available feed to feed farm animals in Minnesota. There is a serious shortage. It is important to remember that Friday was the first day of summer – the longest day of the year. So our opportunities for good growing days for crops are declining. They are not just getting shorter in day light but also closer to the days when the snow will fly. Follow this discussion and more on the Minnesota Farmers CARE Facebook page.

So what does this mean to the consumer? This affects our CSA crops and when fresh produce will be available because we simply have not had the heat, and the growing degree days to produce the crops. Although this may affect the crops, it certainly does not slow the weeds down. This is not an excuse. Rather this is the simple science of food production and acceptance of what Mother Nature presents us that is simply out of our control. I believe this is a reason so many farmers have a strong faith in God. Sometimes, all you can do is pray.

Sam is checking the crops after the rain as we had some strong winds. Everything seems to be standing back up.

Sam is checking the crops after the rain as we had some strong winds. Everything seems to be standing back up.

Keith is checking the growth of the cabbage and scouting for insects.

Keith is checking the growth of the cabbage and scouting for insects.

The potatoes grew like crazy this past week. We hilled the potatoes as well so that they had more soil area to grow and produce more potatoes.

The potatoes grew like crazy this past week. We hilled the potatoes as well so that they had more soil area to grow and produce more potatoes.

Your Boxes of Produce

Please read as this is updated about with specific information on each crop. Remember food safety in your kitchen when preparing, always wash your before eating.

Rhubarb – This looks like a delicious rhubarb sauce recipe from a friend and North Dakota farm wife. Highly recommend giving this a try.

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. Wash your vegetables before eating. Some fun facts about lettuce. If you are having trouble with getting your kids to try this…well one of my favorites as a child was a leaf of this sprinkled with sugar. LOVE IT!!

Red Oak Leaf Lettuce – Some young leaves – remember to wash before eating. A combination of these vegetables will make such a wonderful meal!

Beet/Beet Leaves – Many times I have seen in high-end restaurants beet leaves in my salads. Well here is your opportunity. These are young plants that we are thinning out of the rows. It will add color and nutrition to your salads.

Keith and Sam were excited to show their Grandma Norma the radishes they were growing. After all, it is one of her garden favorites. She loves sliced radishes on buttered bread for a sandwich.

Keith and Sam were excited to show their Grandma Norma the radishes they were growing. After all, it is one of her garden favorites. She loves sliced radishes on buttered bread for a sandwich.

Radishes – Cherry Belle, French Breakfast and purple radishes – yum!! Wash, cut off the tops and also the bottoms, slice and enjoy in salads.

Herbs – chives, cilantro, golden oregano and thyme (bags are labeled with the first initial) wash then chop up chives into small pieces. The link shows you how to freeze your herbs in ice-cube trays. This will work great for when you want to make fresh salsa later in this summer.

Fresh cut arrangement –A variety of hosta leaves should last you a few weeks in your house. Lovely greenery to brighten your day.

Pick-up and Delivery

Remember that pick-up and deliveries will be on the schedule you have arranged with Harner Brothers CSA with harvest on Wednesday evenings. 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.