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Current happenings on and around the farm!
Posted 9/15/2020 6:12am by Colleen Quiram.

Sunday afternoons in the fall mean football and food in our house. Years ago, we began a tradition we call ‘Football Tray’. It’s just a few cheap dollar store football shaped trays that we fill with snack foods. Both healthy and not so healthy options, and that is our lunch and usually dinner for the day. All day grazing isn’t always the healthiest, but we try to have a good balance between the two. I think many of the items in the share this week will be on our trays this coming Sunday.

Radishes - Roasted radishes this spring didn’t go over so well with my family, so I plan to make this creamy Radish Dip for our football tray on Sunday. It sounds like it will be good with fresh veggies like the carrots, cauliflower, and some of the huge kohlrabi that are in our shares this week.

Shishito peppers – The last of the season. We will do one more round grilled with shrimp and brushed with a sweet Thai chili sauce for football on Sunday. Probably with some extra shrimp!

Cauliflower - There is no way my family can eat a whole head of cauliflower raw even with a dip on Sunday, and I am getting a little burned out on roasted cauliflower. Chicken Fajitas with Cilantro Lime Cauliflower Rice sounds delicious and will hopefully make enough that I can pack a few lunches out of it as well.

Delicata Squash – This is my husband’s favorite squash. Simply cut in half, scoop out the seeds, and bake cut side down for about 30-40min at 350 degrees. Once squash is soft, drizzle the inside with honey and serve!

Leeks & Potatoes - I use leeks just as I would onion in just about any recipe. They are milder in flavor and add beautiful flecks of green in just about any dish. Roasted potatoes with leeks, rosemary, and parmesan cheese will be a great side dish with grilled steak this weekend.

Kohlrabi – I think these are the last of the season, and it’s not a vegetable that I purchase in the winter at the grocery store too often. I really enjoy the kohlrabi slaw recipe I have shared in the past with fish tacos and will make that again on Monday. Kohlrabi will keep well for a week in the coldest part of your fridge.

Tomatoes - These could use a little ripening on the counter before I use them, but we are quickly nearing the end of the fresh tomato season and I will miss the flavor of these red gems. I am looking forward to having mine sliced for burgers and breakfast. Toast with avocado, fried egg, and tomato, a great way to start the day!

We only have 4 weeks left of our CSA season, the final share delivery will be on October 13th. We have plenty of fall produce items yet to share with you – more apple and squash varieties, brussels sprouts, and other cool weather crops. If you have a favorite fall recipe, send it my way!

Enjoy!

~Colleen          

Posted 9/8/2020 6:50am by Colleen Quiram.

Earlier last week, when I was told we will be harvesting the Jicama for your shares, I panicked a bit. I have never had Jicama before and I have no clue what to do with it! They harvested one for me to try, and my coworker Claudia and I did a little research on the variety that we grew. There are two kinds of jicama, one tends to be better for cooking and has a more milky flavor to it. The other, which is the one we grow, is perfect eaten raw and has a more clear, crisp flavor. We cut it up here in the office and had a snack to test it out. It was delicious. The texture and crunch is similar to an apple, with a slightly nutty flavor to it. I hope you will give it a try as I have this week. I am curious what my family will think of it.

I plan to use some of the jicama in a shrimp stir fry with the Bok choy, adding some sliced jicama towards the end of cooking just long enough to heat through. I’ll also make homemade fried rice on the side using some of the carrots and onion. I love this recipe from GimmeSomeOven.com, I use brown rice instead of white and add extra vegetables if I have them on hand such as chopped zucchini, extra sweet corn, any sweet peppers, and edamame instead of the peas. There should be more than enough from this meal to make a few lunches for this week also. The remainder of the jicama will be cut and eaten raw as a snack at my desk.

The roma tomatoes will not be used in salsa this week for us, but instead on homemade pizzas. I have mentioned in an earlier post the grilled pizzas we like to make using naan or tortillas, and we will be doing them again this week.

Football season is here, and not just that, but a major game is happening on Sunday. We will be making our favorite Jalapeno Popper Dip to enjoy while watching my Packers dominate my husband’s Vikings. Yes, we have a divided household and football season can be a little tense in our home sometimes, but we enjoy making an afternoon of it with finger foods, snacks, and dips like this one.

I will be using my cabbage this week to make cabbage rolls. I looked up quite a few recipes a few weeks ago and decided to make my own version as many of the recipes reminded me of a meatloaf wrapped in a cabbage leaf. We froze most of them for weeknight meals this winter and tried a few on the grill wrapped in tinfoil. They were fantastic! You can adjust seasonings based on your preferences, but we used a mix of lean ground beef and turkey, blended with some cooked rice, diced onion & pepper, seasoned with garlic, cumin, chili powder, salt, pepper, and a dash of cinnamon. Blanch the head of cabbage by dunking it into a pot of boiling water for 3-5 min, then into ice water until cool enough to handle. Remove the leaves one at a time, cutting out the tougher stem end like a wedge, place a small amount of your meat mixture into the center of the leaf and roll them up. You can freeze them at this point, or place into a pan with a tomato sauce and bake. We put a few on the grill wrapped in tinfoil and enjoyed them fresh without any sauce. I am thinking they might make a great camping meal also, as they are already frozen and ready to go.

I love the mix of apples we are putting in the shares this week. With a family of three, it can be difficult to use an entire apple crisp before it gets soggy in the fridge. We have some small glass ramekins that we use to make just three mini apple crisps for us, enough for a sweet treat without going overboard. We use the basic Betty Crocker recipe, just trimming down the quantity of toppings to make it fit our smaller servings.

I think this about does it for our share this week! Enjoy the cooler weather and spend some time in nature this week. The colors were already beginning to change near Ely this weekend. Watch for the changes coming in your own yards and neighborhoods soon!

~Colleen  

Posted 9/1/2020 6:48am by Colleen Quiram.

I hope some of you were able to come out to our location in Maple Grove on Sunday for State Fair Sweet Corn! We had such a blast putting this together and are so thankful for the beautiful weather we had. We couldn’t have asked for a better day. However, I am feeling more than a little tired after all that excitement!

Labor Day Weekend is almost here, the final weekend of the summer. My family will be off camping one more time before school begins. Some of my recipes will come with us to share with the other family we will be camping with, which will help us make it through this pepper and tomato heavy share. My guys at home are also ready for something different, so I have a few new-to-us recipes I will be trying this week as well.

Looking for a new recipe to try with the zucchini, I stumbled on this Tex-Mex Chicken and Zucchini,  which sounds delicious. Even better, I can cook everything in one pan. The less to clean up, the better.

The poblanos, romas, and onions I received will be roasted in the oven for my own Poblano sauce recipe. It’s not really a recipe, it’s more of an ‘I don’t know what to do with these so I’ll roast them and see what happens’ trial. It turned out great last time, so let’s make it again!

  • Cut the romas in half, poblanos in half and remove the seeds, cut your onions into quarters, and remove papery skins from a bulb of fresh garlic.
  • Place on a cookie sheet covered with tinfoil. 
  • Drizzle with a little olive oil, sprinkle with salt and pepper, place under the broiler on low until the skin begins to blacken and get crisp.
  • Let cool a bit until you can handle the vegetables, transfer to a food processor and pulse just until it blends together.
  • Keep refrigerated for a week or freeze into smaller containers.

I use this sauce on homemade pizza to give regular sauce a little more punch, add it to chili in the fall, and use it on roasted eggplant.

We will be making all of our cucumbers into spicy refrigerator pickles for the fall. My husband loves hot peppers and grows many of his own. Hot pickles will be perfect for him. I, however, will stick with the regular kind.

In my search for new recipes, I found this easy grilled Garlic Parmesan Broccoli and Potatoes recipe that we will try while camping this weekend. Anything with cheese has to be delicious, right? I will let you know how it turns out!

I definitely had my fill of fresh corn on the cob yesterday, at least for a little while. The corn in my share is destined for a fresh black bean corn salsa for the weekend. It will be chilly up north where we are headed, so the added heat of some habanero will warm us right up.

I am looking forward to the next few weeks as we begin to harvest different varieties of squashes and apples for the shares. I hope you are ready to heat up those ovens!

Have a wonderful week,

Colleen

Posted 8/27/2020 12:12pm by Jenna Untiedt.

I use our Easy Freezer Sweet Corn Recipe, most of the instructions will be similar even if you are using a different recipe that includes blanching your corn. Freezing your corn without the added step of blanching does reduce the work during freezing, however, un-blanched sweet corn will only last 6-9 months in your freezer. Blanching will help to neutralize the enzymes responsible for bringing down the quality of frozen fruits and vegetables, meaning it will last longer in your deep freeze and retain that summer flavor.  But if you are like my family and intend to use all your frozen sweet corn before next summer, then removing the added step of blanching is just fine.

First, select the location of cutting the corn. The first time I froze sweet corn, my kitchen was a disaster! Cutting corn off the cob is a messy job, the sweet corn juices spray 3-4 feet away. I’m not sure if this is because I am just a messy cook in general, or if it happens to everyone, but the job of cutting corn off the cob now happens either on the deck or in the garage where I can hose everything down afterwards. I recommend a closed garage or a screened in porch if you have it, yellow jackets and flies are quickly attracted to the smell of sweet corn.

Before you begin, get all your supplies set: clean containers (make sure they are freezer safe), two large clean bowls, sharp kitchen knife, a small glass or bowl, sugar, canning salt, and ice water. If you do not have canning salt, use kosher salt. Both of these salts are the purest, without any additives. Do not use table salt or sea salt for this recipe.

Next, husk all your corn and set it on trays or plates. My husband and I do this job together, making sure all the silks are removed and there are no damaged portions of the cobs. If there is a small dent on a cob, you can easily cut around it.

At this point, I handle cutting the corn off the cob while my husband is inside setting up to start measuring and mixing. It takes about 16 cobs to reach the 15 cups necessary for this recipe. Once I have that much corn cut, we swap bowls and he can start mixing and measuring while I start on the next round of 16 ears. Place the stalk end of the cob on top of your glass and cut carefully down the side from tip to stalk. Try not to cut too deeply into the cob where you will get the tough part of the kernels.

I suggest using an upside-down cup or glass in your bowl, this helps to keep your ear of corn up and out of the way when cutting corn off. This also helps to support your corn above the rim of the bowl you are using.

Measure out your 15 cups corn into a clean bowl, add 5 cups ice water, the sugar, and salt. Stir well to combine. Using 4 or 5 containers (depending on size) scoop out the corn and divide evenly between your containers. Now pour or scoop the liquid into each container evenly, until all the liquid is used. Make sure to stir before scooping, sometimes the salt and sugar will sink to the bottom.

Tighten the lids on your containers, and place into your freezer. I suggest spacing your containers apart in the freezer, this will allow for faster freezing and less damage to your corn kernels as they freeze.

One bag, 4 dozen ears, of corn will make just over 3 batches of this recipe. And now you have fresh, wonderful sweet corn to enjoy all winter long!

Posted 8/25/2020 7:16am by Colleen Quiram.

It’s hard to believe that we are already at the end of August. The fair should be starting this week, and the yard here at the farm should be organized chaos of cooling corn and hauling it to the State Fair. Of all the event cancellations in 2020, this summer tradition is a tough one to miss.

However, we can still enjoy the tradition of fresh roasted sweet corn this upcoming Sunday at our Summer Celebration and Corn Roast! If you attend, please be courteous and wear a mask. We will have plenty of room for you to enjoy your roasted corn while socially distancing from other groups as well. I hope to meet many of you there, please keep your fingers crossed for good weather for us all!

Here is my plan for the week:

Tomatoes – I’ll be honest, the grape tomatoes won’t make it home today. I am the only one that eats them raw in my family, so I might as well have them for a snack at my desk! The other three tomatoes might be tougher for us to use up. My husband and son just do not love tomatoes yet, but I’m working on them. With burgers and corn on the menu later this week, we can use up at least one of them. I will enjoy half of the Valencia as caprese salad. Yes, again! I must get my fill before the fresh tomatoes are gone. The other half will be used for lunch, sliced on top of chicken salad. The other two I hope will keep for a bit and maybe I can use them in some Pie Iron Pizzas over the backyard campfire Friday night.

Sugar Cube Melon – These melons never last long in our house. Cut in half, scoop the seeds, and spoon right out of the shell. I might have to lay claim to one of them quickly or my son will eat them both!

Kale & Carrots – I will be keeping my kale until the weekend when it cools down a bit. White bean Sausage Kale Soup is a family favorite, made with my homemade turkey stock. It will be wonderful to have on Saturday before the big corn roast event. Trim the ends of your kale and place in a glass of water in the refrigerator for short term storage.

Sweet Corn – We have been craving a seafood boil at our house lately, but I think we will make do with this sheet pan shrimp boil recipe this week! Easy prep and cleanup, sheet pan meals are wonderful when the evenings get busy. That will use three of the 6 ears, our other three will be roasted in the husk on the grill.

Green & Wax beans – Chicken and Green Bean stir fry. I like how the sauce in this recipe uses honey as I still have some from our share earlier this season that I can use. If you don’t have the time to make your own sauce, go ahead and use a store bought one to make your evening easier.  

Zucchini – We haven’t had zucchini in our house for quite a while.   Sliced lengthwise, brushed with melted butter, garlic, and some Italian seasonings, one of these will be an easy side dish on the grill. Zucchini will keep well in your crisper drawer for up to 5 days. Don’t toss if it begins to get soft before you use it. Shred and add to egg bakes, soups, pasta sauce, or make zucchini muffins. My son has been interested in baking lately and I am hoping we have enough zucchini for him to make us this zucchini chocolate-chip muffin recipe!

Zestar Apples – My son gets so excited when it’s Minnesota Apple season! There just isn’t an apple in the stores that can compare to the crisp, juicy flavor of homegrown. These are an easy snack. Try them diced and mixed in with your oatmeal this week. Keep them on your counter and enjoy in a week, or place them in your refrigerator and they will keep for 3 weeks or more.

I hope I have sparked some new ideas on how to utilize your share this week. Keep sending in those recipes!

~Colleen  

Posted 8/21/2020 4:03pm by Colleen Quiram.
The State Fair may not be happening, but we will still have the famous sweet corn! 
 
Join us for Untiedt’s Summer Celebration on August 30th at our Maple Grove location. For this one time only, you will be able to enjoy the State Fair Roasted Sweet Corn, just not at the State Fair.
 
Maple Grove Location
8040 Wedgewood Lane
Maple Grove, MN 
 
11am-1pm
 
Roasted Sweet Corn: $3.00
 
 
*Due to social distancing guidelines, we ask all attendees to wear masks while waiting in line for sweet corn. We will have plenty of area for you to spread out and enjoy the roasted corn once purchased, but we ask you respect others and wear your masks while in line.
 
 
In addition to roasted sweet corn, we will be selling fresh State Fair Sweet Corn for you to take home and freeze. Preserve the flavor of summer to enjoy this winter!
 
  • All orders must be placed and paid for in advance.
  • Orders will be available for pickup at any of our vegetable stand locations across the metro from August 22nd-August 30th. 
 
Not a fan of freezing corn? Don’t worry, order a bag and have the neighbors or family over for a great backyard barbecue. This variety is here for a limited time, you won’t want to miss out!
 
Need freezing advice? Here is one of our favorite ways to freeze this type of corn.
 
 
 
Posted 8/18/2020 6:51am by Colleen Quiram.

I am so glad the timing worked out to feature so many of our Italian favorites in one share! Romano beans, Italian Peppers, Cipollini Onions, and San Marzano Roma Tomatoes all originate in Italy. We are hoping to include Roma tomatoes in the Mini’s next week, so do not fret if you missed them this week.

These Romano beans are my favorite. Thick, juicy, and full of flavor. We will be sautéing them for dinner with some of my husband’s home smoked bacon and the white Cippolini onion in our share. Pretty sure we make this almost weekly in our house.

I am a bit intimidated by the okra in our shares, even though it is a smaller portion. My coworker Claudia loves okra and has given me some tips on how to fry it. So, I will give it a try and see what my family thinks. I will be using this recipe for Classic Cornmeal Fried Okra. 

Roma tomatoes are my favorite to use for sauce and canning. I will be making a small batch of tomato sauce to use later this weekend on our grilled pizzas. If you haven’t tried homemade pizzas on the grill, they are amazing! We use Naan bread or tortillas. I have found that Extreme Wellness brand tortillas work very well as pizza crusts. Have your toppings ready to go, Italian sausage, pepperoni, mozzarella cheese, diced peppers, etc. Brush one side of the tortilla or naan with olive oil and place on the grill, medium direct heat. Once the bottom is lightly toasted, brush the top with olive oil and flip your crust. Top with whatever toppings you prefer – this is where each kid can have their own pizza toppings – and close the grill. Cook on medium or low until the cheese is melted and crust is toasted. Here is a similar guide to grilled pizza with photos.

The honeydew melon was harvested just this past Sunday afternoon, and their ripeness is notoriously hard to determine! Please leave this melon on your counter for a few days to ripen until the rind just barely yields to pressure. Honeydew should be soft and sweet on the inside, not crunchy.

In true CSA models, when the farm has an abundance of crops, our CSA members receive an abundance of that crop. The same goes for crop shortages, if we have an under-performing or failed crop, our members will not receive that item or receive very little of that item. As we look ahead, we have a plethora of peppers on the horizon; green bells, poblanos, shishito, and jalapeno, along with sweet onions. Our apple crop should be coming in soon, and we are already looking ahead to the squash and fall vegetable harvest. You may be receiving peppers consistently in the next few weeks as we harvest, plan your recipes or make room in your freezer!

Have a wonderful week,

~Colleen

Posted 8/10/2020 4:28pm by Colleen Quiram.

 This week’s box is filled with items that are common in our kitchen! My son is again calling dibs on the melon. If you have yet to try a Canary or Tuscan melon, do not be turned off by their softer texture. The Canary melon reminds me of a sweeter honey dew melon, and the Tuscan with its stronger cantaloupe flavor is just perfect for the entire family. Unfortunately, we do not have quite enough for all shares to receive one of each of these melons at this time, so what you receive will be a surprise! Either way, I hope you truly enjoy these melons as the flavor is unbelievable.

 I am most excited for the garlic and heirloom tomato in this week’s share. I plan to use both items along with my shallots to make a small fresh tomato sauce. Similar to this recipe, however, I do not remove the skins and add a splash of red wine. Some stuffed mushrooms topped with this sauce and mozzarella cheese sounds perfect for Tuesday night.

 These filet beans cook so quickly! We really enjoyed the last batch we received, and there’s just enough here to have as a grilled side dish. Wrapped in foil with some butter and salt, give them a try.

 Oneida Gold Potatoes – If you are a fan of Yukon Gold potatoes, then you will love these. Buttery and full of flavor, we will be making the smashed potato recipe featured in the newsletter. They do keep quite well if stored in a cool, dark space. Jerry just used the last of his potatoes from last fall!

Kale – I finally caved and made Megan’s kale chips a few weeks ago and proceeded to devour the entire pan. I’m sure the kale was good for me, maybe not the oil and salt! I will be making chips again with this bunch, a new favorite snack of mine.

Cauliflower and Broccoli – Growing up, my family was a heavy user of Velveeta Cheese. I don’t think I had broccoli or cauliflower without it until I was into my 20’s. I plan to make this cheese sauce using almond milk (my family is lactose sensitive, thankfully not intolerant) and pour it over steamed veggies.

Sweet Corn – after freezing last week’s portion, I am ready for some fresh grilled corn on the cob. 4 ears is just right for us without any leftovers.

Keep those recipes coming! I really enjoy seeing what everyone makes with their shares. Some of you are very ambitious cooks. Seeing what you are making is encouraging me to break out of my ‘veggie comfort zone’ a bit! 

Enjoy a beautiful week,

~Colleen    

Posted 8/4/2020 7:16am by Colleen Quiram.

It’s a Pepper-palooza week! And of course, it’s the week that my spicy-pepper-loving husband is out of town. I will be using just a few items out of the share during the week, saving the rest for the weekend when we are all back together again. The peppers will keep well in the crisper drawer until the weekend, and I will get my carrots in ice water in the fridge right away to keep them crunchy until the weekend.

Jalapeno – Jerry’s Jalapenos have a big kick this year, and we love having them as Jalapeno Poppers on the grill. Cut in half lengthwise, stuffed with a mixture of cream cheese, cheddar cheese, onion powder and garlic powder, wrapped with bacon and grilled until slightly charred.

Shishito Peppers – These were a new addition to the CSA last year, and they quickly became a favorite of ours on the grill. Skewered with shrimp, pineapple chunks, and brushed with a spicy chili glaze, they are delicious! 

Tomatillos – I was intrigued by the member submitted recipe for Tomatillo Pie. We are having an employee appreciation corn roast on Friday, so I think I will try this out and bring it in for the CSA Packing Crew!

Sweet Corn – This is one item I will not be able to use all on my own this week. I plan to make a small batch of freezer corn to save for winter. The recipe I use is a short-term storage recipe, you should try to use the corn within 6 months of freezing. 

Fennel & Carrots – Last year was my first attempt with Fennel. I am not a fan of the black licorice flavor, but the fennel was much more mild than I anticipated. I really enjoyed this roasted pork loin with fennel and carrots recipe. Give it a try!

Heirloom Tomato – This one is all for me! Caprese Salad grilled chicken breast for dinner, with caprese salad on the side as well.

Melon – I think I might keep this one all to myself this week for breakfast. I bought two from the farm last week and my son ate them both by himself! I guess he loves melon as much as I do.

Poblanos – Poblanos are just about the right level of heat for me. However, I was talking with Paul and he stated these have a bit more kick than normal, so be cautious! I will make this Stuffed Grilled Poblano recipe on Saturday, substituting some taco seasoned ground turkey for the chorizo in my sons poblano. He does not like the spiciness as much as we do.

It’s a short list for me this week, hopefully I’ve given you a few ideas of what to do with the peppers in your shares.

Enjoy the cooler weather this week,

~Colleen

 

Posted 7/27/2020 5:29pm by Colleen Quiram.

Quite the variety of produce items in our shares this week! Most of it should be familiar to you, but if your family is like mine, eggplant is still unfamiliar and maybe more difficult to use. I included some other recipes in both the newsletter and below in my meal plan, I hope you find them useful in your kitchen.

Here is how I plan to use all my CSA items this week:

Tuesday – Eggplant Marinara using the white eggplant. Mine seems to be very ripe and I don’t think it will keep long. My guys enjoyed this recipe from the newsletter a few weeks ago, so I will make it again tonight.

Wednesday – Sautéed Sesame Broccoli and Kohlrabi (similar to this recipe), with Grilled Salmon. I plan to use what is left of my tomato jam as a glaze for the grilled salmon. I will probably cook all the broccoli and kohlrabi, saving some of it for lunch the next day. *Storage tip* If your broccoli has begun to wilt from being out of the fridge, cut it into florets and submerge in ice cold water. Once they are again crisp, place into a container in the fridge and use in a day or two.

Thursday – Baingan Bharta with Jasmine Rice and Cilantro Lime Chicken. I saw this traditional Indian dish on a CSA Facebook Group I am in, and it sounds intriguing! I have no idea if my family will eat it or not, but we will give it a try. *Storage Tip* Eggplant does not keep long, try to use within 4-5 days. Store in the crisper drawer until then.

Side note - I made a few crockpots full of this Cilantro Lime Chicken recipe in the past to freeze, and I think the flavor of the chicken should work with the eggplant dish. It may not be a vegetable recipe but having this frozen in small containers has saved many a weeknight meals. Use it for nachos, taco night, quick thrown in with leftover veggies for lunch, wraps, and whatever else you can think of. It does use a jalapeno, so maybe that will qualify as a vegetable recipe?

Friday – Sweet Corn and homemade Philly Cheesesteaks. Our friends make these camping all the time and they are so good! Thinly sliced skirt steak, sautéed onion and green pepper, piled in a bun and topped with provolone cheese. Sweet corn on the side and we are set.

Saturday – Roasted potatoes with shallots, burgers, and grilled sweet corn. We always clean our corn, wrap in tinfoil with butter and then grill. I’m curious, what is your favorite way to cook sweet corn?

Beets – These are easiest for me to use for lunch. Roast the beets, cool and cut into quarters for a mid-afternoon snack.

Celery – This will keep for a bit in the fridge, I will clean up the stalks, saving the greens in freezer bags for use this fall in turkey and chicken soups. The stalks will go right into one of my Tupperware containers until Sunday. I’ll make a batch of tuna salad to have with crackers for an afternoon snack next week. My stalk is on the small side, so I should be able to use the whole thing at once. *Storage Tip* If your celery is a bit limp, use the same process as the broccoli above to revive! You can also store celery submerged in cold water in the fridge, but I find that my celery splits easily if I do this method.  

That should use up my share for the week. We always hope to feature tomatoes every week during the summer months, but we had a bit of a snafu early in the growing season that caused a dip in tomato production. We plan to provide you with more tomatoes, tomatillos, and hopefully melons soon!

~Colleen