Through his Lens

Through his Lens

Seeing life through another’s lens and seeking to understand their perspective can bring such peace and joy. Sam asked to take the camera and take photos for the blog. At first, I was excited that someone else had taken the lead on photos and excited to see what he would capture.

When he returned to show me his photos, I was in awe. He said he wanted to capture all the different colors of flowers in the gardens. Then he proceeded to explain the remainder of his perspectives and what he saw.

His perspective through the lens truly brought peace. As he explained picture by picture what he liked, and why he took a photo of each it was so insightful as to how he views the world. It also helped me to take a step back and enjoy the view through his eyes.

So enjoy the colors of what Sam captured. Truly a young man who enjoys a color palate as he looks at how God painted the picture.

Garden Science

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Japanese Beetles feed on the leaves of over 300 species of plants. Adults feed on the leaves of plants between the veins, leaving a skeleton of brown fibers where the leaves used to be. Learn more from the University of Minnesota Extension at https://extension.umn.edu/yard-and-garden-insects/japanese-beetles These bugs are evidently a problem across the state of Minnesota this year as they were the featured nuisance at the county fair.

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This small insect is one of the culprits to eating our vegetables this year – including kale, kohlrabi and radishes. I believe it is possible that it is a young Japanese Beetle.

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I’m hopeful that the ladybugs have been on top of eating some of the negative insects.

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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Black Seeded Simpson and Oak Leaf Lettuce freshly cut each Wednesday. The cool thing about this crop is the leaves grow back so that you can harvest a planting multiple times.

Black Seeded Simpson/Red Oak Leaf Lettuce Both of these  crops taste good on a sandwich or salad.

Spinach/Kale Great for salads – a new crop of Kale was included this week.

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Banana Peppers… notice how they grow up not down.

Banana Peppers – They may be small, but they pack quite the taste.

Beets – An old garden favorite of mine. Learn how to use them here.

Radishes – The radishes have been challenged by insects this year. We finally have a few for you.

Carrots – Esperanza carrots – enjoy these summer delights.

Cucumbers – These crop of cucumbers is bountiful harvesting 75 pounds today.

Sugar Snap Peas – A new crop of peas!

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Dragon Tongue Beans

Dragon Tongue Beans – This heritage variety crop took quite awhile to come in. We hope you enjoy the variety on your plates. We enjoy this crop cut into 1/2 inch pieces sautéed in olive oil with a dash of salt and pepper. I have also used this crop in Tatar Tot Hotdish and enjoyed it there as well.

Onions –Enjoy on your burgers, brats or hotdogs. I cut my onions up and freeze them to use – the year. It makes cooking much easier when I have onions pre-cut, frozen and ready for a hotdish.

Potatoes – The first harvesting attempt of the season which reaped some small potatoes which would taste delicious boiled or variety of other ways. Check out this link for more information.

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Golden Egg Hybrid Summer Squash

Summer Squash – This crop is slowly coming on with either Golden Egg Hybrid or Zucchini. We are hoping the Peter Pan Squash is ready next week.

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Fourth of July tomatoes

Tomatoes – This summer favorite is coming on. Included this week are some of  the 4th of July tomatoes and some SunGold cherry tomatoes.

Fresh cut arrangement – Hosta Leaves and zinnias

 

Recipe of the Week

Homemade French Fries

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We cut up both Blue, Norland and Kennebec potatoes into 1/4 – 1/2 inch thick slices. Placed them in a bowl of ice water and placed in refrigerator overnight. Before placing in the deep fat fryer, take them out of the water and gently pat them dry  with a cloth.

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Then place the potato fries in the deep fat fryer for a few minutes and remove when golden brown. I was quite excited when Sam said he wanted to eat these French fries not the store bought.

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A beautiful variety of French fries to offer with your meal.

Weeding through to See Potential

Weeding through to See Potential

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Green beans that have been weeded.

We have spent much of our time this week controlling and managing pests in the crops. The weeds seem to always thrive and hinder the growth and health of the crops. But once you take away the obstacle of the pest and the weeds the crops really grow.

Have you ever wondered why, for the oddest reason, weeding seems therapeutic even though it is a dreaded process? Why do we feel so satisfied when a garden or a field has been cleaned of the weeds and pests? It reminds me of events or things in life that drag us down, that don’t let us or those we love thrive to be their best self. I feel that weeding for that moment in time allows me to be in control of something.

There are so many things that are out of our control, but if we can focus on one “weed or pest” at a time, eventually we will get to the end of the field and look back and see that for a moment in time we have conquered what ever was holding us back. Just like the crops that we want to grow, we need to rid ourselves of the weeds or pests that hold us back from achieving our true potential.

Yes, the weeds and pests will come back if we allow them to but just like in agriculture, we need to constantly troubleshoot and find better ways to show constant improvement to strive to be our best self.

So the moral of the story: don’t let weeds or pests stand in your way of seeking your sunshine to stand tall and proud to achieve your maximum potential. Face what you dread head on, and the end result will be worth your efforts.

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Crop scouting for potato bugs.

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The last planting of potatoes was hilled which means using the tiller with a special attachment to push more dirt up along the potato plant and providing the plant more room to grow potatoes.

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The tomatoes were tied up so they are not growing on in the ground. This they are cleaner and less chance for soil born plant disease.

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We were able to continue learning about other areas of agriculture on a 4-H field trip to the University of Minnesota touring a variety of their research farms.

Garden Science

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Japanese beetles feed on the leaves of over 300 species of plants. Adults feed on the leaves of plants between the veins, leaving a skeleton of brown fibers where the leaves used to be. Learn more here.

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Tomato Hornworms is a very destructive pest to tomatoes, peppers, eggplant and potatoes.

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.

Red Oak Leaf Lettuce – Red Oak leaf lettuce have elongated, lobed and loosely serrated leaves similar to those of oak leaves. The vibrant burgundy stained leaves form a semi-tight rosette, growing upward and outward. Red Oak Leaf lettuce has a buttery texture and an incredibly mellow, nutty and sweet flavor. It is known for its sweetness, which may be an even more memorable quality than its attractive foliage.

Spinach – Great for salads – check out last week’s recipe

Cucumbers – The cucumbers are growing like crazy. Here are a few ideas on how to use them from Martha Stewart.

Beets An old garden favorite of mine. The beetroot is the taproot portion of the beet plant. It is one of several of the cultivated varieties of grown for their edible taproots and their leaves called beet greens. Learn how to use them here.

Carrots – The carrots are finally ready! Enjoy.

Swiss Chard The green leafy vegetable has the leaf stalks and often leaf blade or stalk that can be eaten. The leaf blade can be green or reddish in color; the leaf stalks are usually white, yellow, or red.

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Sugar snap peas were first developed in 1952 by cross-breeding snow pea with a mutant shell pea plant. Researchers hoped that the cross might counteract twisting and buckling seen in varieties at the time. With this cross, they developed a new class of snow pea.[2] Snap peas, like all other peas, are pod fruits. An edible-podded pea is less fibrous, and edible when young. Pods of the edible-podded pea, including snap peas, do not have a membrane and do not open when ripe.

Sugar Snap Peas –Eat the whole edible pod. Enjoy this garden favorite.

Onions –Enjoy on your burgers, brats or hotdogs.

Summer SquashYou don’t have to peel the squash, just wash it. Here are a few ways to use it from Country Living. Shareholders either have the golden egg or a zucchini in their box.

CilantroDid you know that ¼ cup of cilantro only has 1 calorie. Here are a few ideas from Martha Stewart to use your cilantro.

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A variety of zinnias and sunflowers.

Fresh cut arrangement –zinnias, hostas, sunflowers and hydrangeas.

Recipe of the Week

Freezing Herbs

This is step by step instructions that I posted a few years ago, but it was worth reposting. From time to time, I will be setting out additional herbs in case you don’t have those herbs in your pot, or you would just like more. Help yourself, and use this method to have a taste of the garden throughout the winter.

7-19-12 wash herbs

Wondering how to preserve your herbs for making salsa or chilli? I wash them and place in a small ice cube tray and then place in a small Ziploc bag so I have them when I need them. First, wash herbs under cold water.

 

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Cut or pull herbs apart and place smaller portions in the separate compartments in an ice cube tray. This tray I found in the $1 isle at Target.

 

 

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Run water over the herbs and place in the freezer. Once frozen, take out of tray and place in labeled bag or container. These will come in handy throughout the year when a recipe calls for an herb. Just take the ice cube and place in the recipe. Fresh herbs throughout the year.

 

 

 

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

 

Showing Growth

Showing Growth

The crops are growing and so are the weeds this week. Here’s a quick view of what’s growing on.

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The pea plants germinating as well as many of the other crops. Look closely to see the fine hairs on the leaves. The morning dew help to make them stand out. The new plants are so fun and fascinating to look at.

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We planted two varieties of garlic this week California White and Walla Walla.

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A great team effort planting herb pots with a variety of herbs in each one. A culinary delight for the shareholders.

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The broilers went outside this weekend. They are growing quickly and will be ready for market in a few weeks.

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The rhubarb looked fantastic so we made rhubarb jam and some homemade bread to sample the jelly on. He did a great job in the kitchen!

 

Spring Field Work Begins

Spring Field Work Begins

We are so grateful for the good drying weather and beautiful days to be in the field. Below is a quick glance at last week.

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Field work started this week. Everyone enjoys the opportunity to be on the tractor.

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These boys planted 548 potatoes 4 varieties in 45 minutes to beat some rain. They are happy to have accomplished this task in record time without sacrificing quality outcomes.

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Rhubarb emerged this week and is growing like crazy. I love the crinkly leaves and the blend of colors. We were able to enjoy a small rhubarb raspberry pie this week.

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The broker chicks are growing fast. Now at 4 weeks old they are almost fully feathered.

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The 4-H pigs arrived this week. The boys enjoy this project and learn so much from this opportunity. Thank you to Country Girls Showpigs for their help on this project.

 

 

 

 

 

 

 

 

 

April Blizzard

April Blizzard

It is hard to tell how many inches of snow Mother Nature sent our way this weekend along with the high winds creating blizzard conditions. But it is a historic weather event in Minnesota. One we hope does not repeat anytime soon.

Please pray for warmer weather providing for good planting conditions. I’d also ask that you keep all those affected by extreme weather events across our Nation in your prayers. Prayer and hope are powerful to those in need.

Snow Drifts

It is hard to believe we were in a blizzard warning and winter weather warning for most of the weekend. But all you had to do was look out the window or go outside to feel the ice pellets, different forms of snow and see the snow drifts to know that Mother Nature is in charge. We are just not real fond of her tricks at this point.

4-15-18 Broiler Chicks

Our broiler chicks came this week and are already growing like crazy. See their wing feathers already developing. These chicks are not given any hormones. It is illegal in the United States to give chickens hormones. They will be full-grown in 8 weeks.

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Our seed potatoes and seeds are ready for planting when Mother Nature decides to cooperate.

A busy off season

A busy off season

It has been a busy past few months, and the growing season is already upon us. Seeds have been ordered, and some have being started. Hard to believe that April is just around the corner.

Here is an update on a few projects that happened over the past few months. Thank you again for your interest in Harner Brothers CSA.

Faribault K thank you

We were happy to share some gourds and pumpkins with a first grade class to use in their store.

Sam with Ms Baker

We were able to share pumpkins with Sam’s class for their Fall party.

Project talk Keith

The boys both gave 4-H project talks at a club meeting with one focusing on the swine project.

Finish Strong

Finish Strong

IMG_5985 (2).JPGAs we harvested last night, I watched as the local college cross country team used the top of our hill and our driveway as a finish line. One after the other, teammates and coaches encouraged each one to finish strong as they headed up the hill to the finish line.

I found it an interesting sign from God during harvest season. Especially with the recent heavy rains that are making harvest more challenging across the region, and the efforts to finish the harvest race more challenging. We must never lose sight of the finish line and our short-term and long-term goals. In agriculture our goals may look something like:

  • Short-term: Finish this season strong – complete the harvest sharing with those around us the best quality products our efforts can offer.
  • Long-term: Share our inborn fondness with others with what we have in common, food and our love of our family, while constantly striving to do better than what we did before and leave the world better than what we found it.

Sometimes harvesting and life can be exhuasting. Never lose sight of the bigger picture. Always encourage each other to finish strong no matter what the task or the hill you need to climb.

Garden Science

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We weighed the larger pumpkins. What do you think they weighed? This one weighed n at 57.2 pounds. The other top two weighed in at 33.8 pounds and 29.5 pounds followed by the orange and white striped at 22.6 and a few of the pink pumpkins at 16.6 pounds.

 

Boxes of Produce

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

Black Seeded Simpson Lettuce – The last crop of lettuce is coming in. It should love this cold weather. 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. A new crop should be in next week.

Red Salad Bowl Lettuce – Beautiful color for sandwiches and salads.

Spinach – Mix together with the above lettuces for a beautiful colored salad.

Green Beans – Let us know if you are interested in more for canning or freezing.

Purple Vienna Kohlrabi – Try these ideas from Martha Stewart.

Detroit Dark Red BeetsTry cooking them in boiling water, rub their skins off, slice them and freeze for use this winter.

Cilantro – Learn how to preserve your herbs for use later in the year from Martha Stewart.

Green Bell Peppers – Learn how to make stuffed peppers here.

Banana Pepper – I have been cutting up and freezing the peppers with the intent to use them for recipes throughout the season.

Cherry Stuffer Hybrid sweet peppers – These are the small, round red peppers.

Cucumbers – A crop of a smaller variety of cucumbers. Maybe you want to can some or are interested in refrigerator pickles. 

Carrots – See how carrots are grown in Georgia on America’s Heartland.

Radishes – It is a cool season crop which is just starting to produce. Look for more next week.

Peter Pan, Scallop Squash – This squash is a circular scalloped summer squash. Distinctive, delicious, and sweet flavor. It is not necessary to peel this squash before eating it. Cut it up like you would zucchini to grill it.

Summer Squash, Golden Egg Hybrid Are you wondering how to use this summer squash – see how to cut it up here. Golden Egg’s a picture-perfect gourmet sensation-with succulent flavor and texture.

Butternut Squash – My favorite. I am disappointed that we didn’t have the bounty of this vegetable this year but it is still a good keeper. It will last awhile before spoiling.

Viking potatoes – Great for mashed potatoes.

Kennebec potatoes – Excellent for baked potatoes.

Sweet Potatoes – Dusky red-skinned Beauregard is the most widely grown commercial cultivar. Thank you to our neighbors, the Schwakes, who shared sweet potato slips and their knowledge of raising sweet potatoes to  provide this wonderful addition to the boxes.

Pumpkins – While this crop was disappointing and challenging this year, we hope you are able to enjoy this fun fall decoration and Halloween tradition at your home.

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Flowers – Name pumpkins

Recipe of the Week

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Homemade personal pan pizzas.

Homemade Pizza

This has become a family favorite. When Steve and I were first married we tried so many recipes for homemade pizza, and this is definitely our favorite. We usually make it on Friday nights. The crust recipe comes from the Minnesota 4-H Foundation’s Blue Ribbon Favorites recipe book by Jeannie Stangler of Waseca.

Pizza Parlor Crust

1 teaspoon yeast

2 Tablespoons oil

1 Tablespoons sugar

2 1/4 cups flour

1 teaspoon salt

3/4 cup milk, scalded, cooled

In a bowl, combine yeast, oil, sugar and 1/4 cup very war water. Let the yeast become active. Scald milk (this means you warm it up so that it forms has a slight skin on the top – I heat mine up for slightly more time then I do hot chocolate in the microwave). After yeast mixture has become “active,” add flour, salt and scalded milk. Mix well. Knead slightly (I do this in the bowl. I spray my hands with cooking spray and add a little more flour on the dough when kneading so that it is not super sticky and forms a nice ball of dough. The boys love to do this as well.) Lift up your ball of dough, spray with cooking spray, place dough back into bowl, spray the top of the dough, cover with a wet towel and let rise for 15 minutes to an hour. We bake ours on a clay pan. Sprinkle the pan with corn meal (or spray the pan with cooking spray).

Bake at 375 degrees for about 5 minutes or until the crust just starts to turn a little brown. Take out and put your toppings on. Bake for about 20 minutes. Enjoy!!

Toppings:

  • Homemade tomato sauce – here are a few links Ball Canning and U of M Extension. If you want to learn how to do this and feel overwhelmed, I understand. Steve actually taught me. Let me know and we can plan a day to have you come out for a lesson:)
  • Chop up onions and peppers.
  • I freeze leftover hamburgers. Before freezing, I crumble up the hamburger. Before placing on the pizza, I thaw it out. Super easy!
  • Top with mozzarella cheese and any of your favorites.
  • Place pepperoni on top (I love crispy pepperoni).
  • Sprinkle with parmesan cheese.
  • Garnish with parsley.
Wrapping up the Season

Wrapping up the Season

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The pumpkins will be available next week.

It’s hard to believe with the heat we’ve had in September that some areas of the country are receiving snow. Mother Nature once again reminds us that it is time to wrap up the growing season.

Last weekend, we spent a good share of time harvesting which included using lights from tractors and flashlights to finish jobs. Farm size doesn’t matter…Mother Nature holds us all accountable. When it’s time to wrap up, you do what you can to get the job done.

As we work to wrap-up the harvest, it’s also a time of reflection on the growing season, and its ups and downs. For example, the pumpkins and squash growing seasons were tough. We replanted those crops at least three times. Even though the seeds, growing conditions and weather were cooperative, they didn’t all perform for some reason or another.

As I visited with my dad who has farmed for over 55 years, he reassured me that sometimes the seeds didn’t perform for him either for one reason or another and sometimes you just don’t know. You can’t control everything. There are a lot of unknowns in agriculture. You can rest assured that end outcomes in life are in God’s hands and not ours.

So another paralleled life lesson for our kids. You need to reflect, learn from the situations, regroup and come back to do better the next time. Always striving to do better.

Garden Science

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As we were harvesting the ornamental corn, we found this immature ear (the female flower of the plant). This shows how each silk (female tube/transport system) of an ear of corn is attached to a kernel (the ovule or potential kernels). The silk must be pollinated by the tassel (male part located at the top of the plant) of the corn, the pollen falls and attaches to the silk which carries the male genetics to fertilize and create the baby kernel on the cob. Source: Agronomy Library Channel Seed

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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Black Seeded Simpson Lettuce

Black Seeded Simpson Lettuce – The last crop of lettuce is coming in. It should love this cold weather. 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. A new crop should be in next week.

Red Salad Bowl Lettuce – New crop – Beautiful color.

Spinach – New crop – Mix together with the above lettuces for a beautiful colored salad.

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Green Beans growing on the plant.

Green Beans – If you are looking for canning quantities, we have plenty. Did you know that green beans are more nutritious for you eaten raw?

Purple Vienna Kohlrabi – Try these ideas from Martha Stewart.

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Dark Red Detroit Beets

Detroit Dark Red Beets – Some of our shareholders enjoy eating them raw in their salads.

Green Bell Peppers – Learn how to make stuffed peppers here.

Banana Pepper – I have been cutting up and freezing the peppers with the intent to use them for recipes throughout the season.

Cherry Stuffer Hybrid sweet peppers – These are the small, round red peppers.

Onion – Wondering what to do with all of your onions? I cut mine up using my Pampered Chef chopper, place in Ziploc bags and place in the freezer. That way, my onions are always handy for recipes throughout the year.

Tomatoes – This is the end of the tomatoes this season. We hope you were able to take advantage of the bounty.

Cilantro – Learn how to preserve your herbs for use later in the year from Martha Stewart.

Cucumbers – Enjoy the end of the season cucumber. We will have more next week.

Radishes – It is a cool season crop which is just starting to produce. Look for more next week.

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Rutabaga

Rutabaga – A shareholder requested we try these. Check out these different ways to prepare them from Martha Stewart.

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Carrots

Carrots – See how carrots are grown in Georgia on America’s Heartland.

Spaghetti Squash – The first bush spaghetti squash. Fruits may be stored for early winter use. This video shows how to cook this squash.

wp-image-563977452Red Kuri Squash – This squash commands your attention with the fruits’ color and succulent flesh. Red Kuri’s bright scarlet tear-drop-shaped fruits are packed with dense flesh that’s good roasted or in soups.

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Carnival Squash

Carnival Squash – Carnival squash is a hybrid of the sweet dumpling squash and the acorn squash. The color variance in the rind of the Carnival squash is the result of seasonal temperature variations. Warmer temperatures produce Carnival squash with slightly more pronounced green stripes. The squash’s flavor is nutty and sweet.

Peter Pan, Scallop Squash – This squash is a circular scalloped summer squash. Distinctive, delicious, and sweet flavor. It is not necessary to peel this squash before eating it. Cut it up like you would zucchini to grill it. Or use the larger ones as decoration for the fall season.

Summer Squash, Golden Egg Hybrid – Wash it cut up, no need to peel, use on the grill or eat raw. This squash has truly had staying power this growing season.

Zucchini – This crop is coming to an end.

Purple potatoes – The skin and flesh of this potato is purple. Great fun for french fries, potato salads and mixed vegetable dishes. Anthocyanin is a pigment that creates the purple color in the potatoes and also acts as an antioxidant.

Kennebec potatoes – Excellent for baked potatoes.

Sweet Potatoes – Dusky red-skinned Beauregard is the most widely grown commercial cultivar. I know that my friends in North Carolina are far more experienced than I in preparing sweet potatoes. So check out this resource.

Flower of the Week – Corn shocks, ornamental corn and gourds

Recipe of the Week

9-2-14 pumpkin bread 5

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

State Fair Pumpkin Bread

1 2/3 cup flour

1 ½ cup sugar

1/3 cup butter softened

1 teaspoon soda

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon cloves

Pinch of salt

2 eggs

1/3 cup cold water

1 cup canned pumpkin (I use my prepared squash which has been mixed with butter and brown sugar.)

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

Source: Minnesota 4-H Blue Ribbon Favorites Cookbook – Pat Kuznik recipe