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Posted 10/4/2016 3:21am by Jenna Untiedt.

The end is near. One week remaining of the CSA season. The season is definitely changing and fall is showing its true colors more and more each day. The share contents this week definitely show more signs of fall, but we are still clinging to summer with a bit of sweet corn!

Here are a few tips to help you through the box this week:

Sweet Corn: the finale. The end. Enjoy it with burgers for one last summer meal, or roast it and cut it off the cob for a great topping to a salad. Both ways are phenomenal, but truly enjoy it because it will be July before you get another chance for MN grown sweet corn!

Spaghetti Squash: There are so many things to do with spaghetti squash. I usually recommend cutting all squash in half to bake, but this kind I would recommend poking like a potato and letting it bake a while before trying to slice it as it is a bit more difficult. Once cooked all the way, scrape out the flesh which is noodle like. Use as you would most noodles! Or, you can go against what I just recommended and cut in half and stuff with various things like cheese and meat for a lasagna like dinner. Anything you choose will be phenomenal!

Carrots: Yum! I have a fairly crazy week with a bit of personal travel with friends, so I will likely just be slicing these and throwing them in a bag for a quick snack on the go. If you have a bit more time though, grilled carrots are a wonderful fall treat! Top them with a bit of honey or maple syrup and they are divine. 

Kale: Remove the stems and chop. Place in a frying pan and drizzle with olive oil. Warm the kale by letting it get a bit wilted, add some slivered almonds to the pan, keep stirring the kale and almonds so they do not burn. Cook for about 8 minutes, the kale will be wilted but not crispy. Top with a sprinkle of parmesan cheese....there you have it, a great warm fall salad. 

Haralson Apples: Perfect for an apple pie or apple crisp. These do store for a while in the refrigerator, so do not feel like you need to go home and make a pie this evening. I will be placing mine in the fridge and making apple crisp in the coming days. 

Sweet Potatoes: I'm not sure if there is anything better than sweet potatoes. These are perfect for mashed potatoes. Simply poke with a fork and bake until soft. Some of the potatoes are so large it may be best to cut in half and bake. Once done, mash with a bit of butter, salt, and pepper....perfect side dish to any dinner. Or if you are like me, sometimes the sweet potato is my dinner. 

Brussels Sprouts: A wonderful fall treat still on the stalk. I enjoy taking the balls off the stalk, slicing them thinly and roasting the shaved sprouts. You can add them to any salad or eat them plain. Keep the stalks in the fridge for best storage. 

Mini Pumpkins: A few fun, fall pumpkins for your table. If you are feeling crafty, the scoop the middles out and use for a fun soup bowl! If not, let them be a little reminder of fall on your kitchen table or desk!

There you have it, week 16. Next week will be the final CSA share of the season and we are working hard to make sure it is the best. Plans will be announced next week for the 2017 season. But before jumping to next year, we want to thank you all for a great 2016 year! The weather has brought many challenges, but overall we feel we have worked hard to ensure that you are getting the best all season long. Have a great week!

Posted 9/27/2016 6:27am by Jenna Untiedt.

Well, there are two weeks remaining after today's share. Where has the time gone? Somehow summer feels like it is long gone and with the cool morning today, fall definitely feels like it is here to stay. The temperatures are now perfect for enjoying the squash you are receiving in your shares, but at the same time you can enjoy a few reminders of summer such as sweet corn, cucumbers, and zucchini. 

Here are a few helpful tips for this weeks share:

Sweet Corn: Alright, I thought I was done eating corn for the season until I tried what is in the shares. It is amazing. Probably the best I have had all season. Boil the last few ears of the season and enjoy with any meal. Do not let it go to waste because you will not have fresh sweet corn until next July....that's quite a long ways away. 

Golden Buttercup Squash: I'll admit, I normally do not choose to eat butternut squash. As much as I like squash, buttercup is not my favorite. This Golden Buttercup definitely has a different flavor and is more moist than traditional buttercup. Give it a try whether you bake it or turn it into soup. The temperatures are perfect for creating the perfect fall squash soup. 

Sweet Dumpling Squash: Add this squash as a side dish to any dinner this week. It is sweet and everyone will love it. 

Cucumbers: Enjoy the last dish of vinegar cukes or slice and enjoy for snacks. The days of fresh, local veggies are numbered and before you know it we will all be back to buying wax covered cucumbers from the grocery store. 

Beets: I prefer to roast the beets in the oven, let cool, peel and put in the fridge. Throughout the week I add them to salads cold, or I warm them up and pair them with dinner. I am sure before the week is up I will end up making the final steak salad of the summer, topped with roasted beets....definitely one of my favorites. 

Kohlrabi: A welcomed fall treat. Kohlrabi fries are on my menu this week. Simply slice into home fries, drizzle with some olive oil,  sprinkle with your favorite seasonings and bake. Yum!

Zucchini: Great for a fall stir fry. Add some onions and maybe a little sweet corn you have cut off the cob along with some diced mini peppers. You will have a complete meal in no time. 

Mini Bell Peppers: Roast and save for enjoyment throughout the week or wash and slice for snacks, either way they are full of flavor!

Honeycrisp Apples: Apple Crisp, sauce, or just plain sliced and enjoyed as a snack. Enjoy some of the best tasting Honeycrisps we have ever grown. 


There you have it, week number 15. Two more deliveries after today will round out the 2016 CSA season. We hope you have been enjoy the shares and will consider joining us again next season. Have a great week!


Posted 9/20/2016 3:42am by Jenna Untiedt.

Week 14 is here, how can that be? In one breath we wonder how we got this far, but in another, the the remaining 3 weeks are welcomed. It is crazy to think that the end is in sight. Signs of fall appear more and more each day and soon summer will be a distant memory. 

With fall arriving, I have more ambition to cook. Sunday afternoons are usually spent preparing the CSA share for the next week, but since I was out of town this past weekend, I will need to cook a few nights this week. Here is what I have planned:

Cabbage: Cabbage Noodle Salad  It is quick, easy and you can eat it for leftovers a few times. I couldn't tell you the last time I purchased ramen maybe?, but I think I will make an exception for this. Anything I can eat for dinner and then grab for lunch the next couple of days is a winner in my book. 

Butternut Squash: Squash is one of my favorites, especially butternut. I normally eat it one of two ways. Cut in half and baked or I take the time to peel the squash and dice it so I can roast it in small pieces. Because of time this week, I will likely just bake it, but if you have a bit of extra time I highly recommend roasting it with a bit of olive oil, salt and pepper. The best part is you can eat 1/4 or 1/2 of the squash and throw the rest in the fridge for another meal or put it in the freezer to enjoy later. In a few weeks I will likely freeze a few different kinds of squash so I can easily grab some for quick meals throughout the winter. 

Delicata Squash: I like all varieties of squash for the most part, but delicata is by far one of the best in my opinion. Leftovers? Yeah....that is not going to happen. This can easily make one meal. I may not eat anything else with it, but its fabulous. 

Kale: Salad, smoothies, chips, stir fry....the opportunities are truly endless. Enjoy fresh kale while you can. I am dreading the days when ill have to buy it in the store again. 

Jicama: So, as Jerry wrote in his newsletter, jicama does not usually grow in Minnesota. I knew that when I asked him to grow it, but I knew if I asked enough times he would at least try it. Back in January I ordered the seeds, did some research and presented my case. I won. The seeds were planted in January and have been growing every since. Well, growing may be a strong word as it grows SO slowly. Im fairly certain everyone thought I was crazy when I proposed this idea, but hey, it worked! Anyways, enjoy the sampling of a nontraditional MN veggie. I like to just peel, slice and enjoy! 

Swiss Chard: Slice into small pieces and sautee in a bit of butter until wilted. Looking for a bit more flavor? Add some bacon to the pan as well. I enjoy the leftovers with eggs the following morning. 

Honeycrisp Apples: Enough for a small batch of apple crisp or enough for daily snacks. As much as I like the sound of apple crisp, reality is they probably won't last long enough for cooking. Enjoy these MN favorites. 

Zucchini: A fresh batch of zucchini bread or a great side dish to any dinner. Last night I enjoyed it baked with a dash of seasoned salt. Slice about a 1/4 inch thick, toss with a bit of olive oil and seasoning and bake until desired softness. 

Chub Cucumbers: I just love the fact that snacks are part of the CSA. Slicing these up as soon as I get home allows me to just grab them as I leave the next morning. I mix them with some other veggies I may have and my snacks for the week are covered. 

Tomatoes: Enjoy them while you can as the season is winding down and store bought tomatoes are the only option. BLTs were on the menu last night and I will definitely miss the easiness of my favorite summertime meal. 

There you have it....a wide array of summertime veggies mixed in with a few fall favorites. The shares will continue to evolve over the next three weeks and show more true signs of fall with sweet potatoes, brussels sprouts, kalettes, and more squash. Have a wonderful week! 

Posted 9/13/2016 3:32am by Jenna Untiedt.

Wow, it is amazing what a weekend of rest can do for someone. When I say rest I should use that term loosely, but it was my first full weekend off since the beginning of April and first consecutive days off in just as long....and it was amazing. Filled with social gatherings and a wedding, I did fine some time to actually spend in my kitchen on Sunday. Not only did I get to prepare some contents of the share from last week, I was able to better prep for this week. 

With fall arriving, I have a tendency to spend a bit more time in the kitchen. The share this week definitely has signs of fall....and I love fall!

Here are some ideas to help you through your share this week:

Sweet Corn: By this time of season, I can sometimes be over sweet corn, but this variety of white sweet corn is pretty amazing. Enjoy it while you can because in a few short weeks corn will be done until next season. Last night I paired the corn with green beans and shallots, roasted broccoli and bbq cheddar meatloaf.

Broccoli: You can eat is raw for snacks, but that isn't my thing. Something about getting stuck in my teeth. Anyways, id highly recommend roasting it this week. Simply toss with a little olive oil and sprinkle with salt or garlic salt and roast at about 425 for 15-20 minutes tossing occasionally. So delicious!

Chub Cukes: What a great addition this late in the season. I will be slicing these and adding them back to my snacks for the week, likely with the sweet little peppers.

Radishes: Just a few, but enough to spice up your snacks for the week. Im not a huge radish fan, but if I slice and just add them to my bag of veggies for the day I will definitely eat them. Dip them in a side of hummus or guac and im set.

Lettuce: A great side salad to any lunch this week. As I have probably said before, I really really dislike store bought lettuce, but this has so much flavor. Enjoy locally grown lettuce while you can!

Green Beans: I made the entire bag last night assuming there would be leftovers for lunch today. Nope, they all got eaten at dinner. No surprise though because they were amazing! Slice the shallots from the bag and sautee in a little butter, remove the shallots once caramelized, add the green beans to the pan and sautee in a little butter or olive oil. Once tender, add the shallots back. Truly a summer delight!

Sweet Mini Bell Peppers: Great for an easy snack. I like to slice them up as soon as I get the share home and portion out into a few snacks for the week.

Apples: Grab and go snack I like to call them. If you are feeling ambitious and have some leftover apples from last week, you could make an apple crisp. I haven't found the time to bake yet this fall, but apple crisp is always a favorite.

Onions: I used the onion in BBQ Cheddar Meatloaf last night. Yum! I hated meatloaf as a despised it, but it was a regular staple so my parents ended up making me eat it. Well, this meatloaf is nothing like what they used to make and the funny thing is my mom will admit that. As I stay at their house on Monday nights to prepare for the CSA, this recipe was her request as she is still unable to cook after her accident. I obliged and made should probably try it too. The best part is that it is super easy! 

Acorn Squash: As I walked out to the office this morning at 3am, it was cool and I instantly thought of squash season....a true sign of fall. Bake and enjoy!

There you have it....a little guide to help you through the share this week. Enjoy the share and the fall weather that is starting to arrive. Four shares left of the season and so many things left to bring to you....a little bit of summer left and a lot of fall! Have a great week!



Posted 9/6/2016 4:19am by Jenna Untiedt.

As much as I hate to admit it, the summer season is winding down and we are switching to fall mode. Fall you say? Yes, fall is here. The weather may still feel like the humid July days, but this past weekend while working at the Minneapolis Farmers Market, the mornings were cool and were definitely giving us a foreshadow of what is to come. Corn stalks are cut and are drying, squash is beginning to be harvested, and within a week or two, our parking lot at the farm will turn into a sea of fall decor with bins upon bins of pumpkins and squash. Don't worry though, we still have all the wonders of the summer growing season though! Fall may be upon us, but the summer bounty will last a while longer. 

Alright, what to do with the share this week. Many of you are getting back into routines with a new school year starting, while others are slowing down from the weekend cabin trips and busy weekends that are associated with summer, which hopefully means a little bit more time in the kitchen. 

Sweet Corn: Enjoy this while you can. A special white variety of sweet corn this week to change it up a bit. Pair it with a a grilled burger and you have yourself a wonderful summer meal!

Broccoli: With a bit cooler temps in the forecast, it means a bit more energy to cook for me. So, I plan on making a risotto with the broccoli and fennel. Not only does it use multiple items from the box, but it also is a great side to any meal for the week and there are always leftovers. Here is the recipe I plan on using:

Fennel: Well, a new offering we are trying this season. I love roasted fennel added to potatoes or squash. You can eat it raw by adding a few small slices to a salad. Grill a pork chop or two and serve with roasted fennel....that by far is a favorite in my household. 

Radishes: Only a few this week, so for those of you who are not radish lovers, you can definitely make it through them! Not a fan of radishes? Slice them super thin and add to a sandwich for some extra crunch. 

Sugar Cube: Enjoy the melons while you can! Fresh melons are only around for a bit longer before we all have to resume purchasing them at the local grocery store. There is something about the sweetness in these melons that just makes them so delicious!

Kale: Tired of kale chips? Try adding to a pasta dish, scrambled eggs, or a stir fry. Into juicing? Always a great add to any type of juice. Personally, I plan on making a batch of kale chips and maybe saving just a little bit to add to a batch or two of eggs. 

Chestnut Crab Apples: Yum! The tiny apples that are perfect for the kiddos in your life or a great little snack! Often overlooked because of their size, but truly great on bite and flavor. Enjoy!

Shockwave Melon: As I said with the sugar cube melon, enjoy while you can! My favorite way to enjoy the melons lately has been as dessert! 

Tomatoes: Just a few this week to serve alongside dinner, slice in a salad, or enjoy on BLT. 

There you have it! Week 12 of the CSA season, 5 more weeks to go and so many offerings left! Well, as I finish writing this blog at 5 this morning...we just experienced significant hail for about 15 minutes straight. It is too dark to tell the damage yet, but we are crossing our fingers. 

Posted 8/30/2016 3:40am by Jenna Untiedt.

As I sit down to write this, I realize what a perfect share this is this week. For many of you, it is the final week of summer with your kids at home, while many of you are getting back into the whole school routine. The share this week offers some quick snacks, easy additions to meals and hopefully little to no stress about what to do with your share contents. 

Each fall and winter, we sit down in the office and discuss what new items we would like to see in the CSA shares. We always read the end of the season surveys to look for your advice, but then we also look through seed catalogs to see what new and exciting items we can try. This takes place every season, and the share this week has some of those new ideas inside it including the mini bell peppers and the shockwave melon. There are some other items coming up that we haven't done before, but what you have to remember is that there is a big learning curve when we try new items. Very rarely do we get it right the first season, so often times it takes us until year two to really understand what we are doing and share the fruits with you. In the coming weeks a few new items will also appear such as fennel and jicama. 

Alright, lets get down to what to do with your shares this week:

Mini Bell Peppers: Well, personally I would just eat these as a snack, maybe add a little hummus to them and you are set. Some people are not a fan of raw peppers though so I would recommend roasting them. What I like to do is drizzle with a little olive oil and put on a cookie sheet and roast at about 500 degrees until they have a bit of charring on them. Once they are done, you can stick them in a container and they will keep in your fridge for a week or more. Mine don't usually last that long as I add them to almost everything I make. 

Sugar Cube Melon: My absolute favorite way to eat this melon is to half it, then fill the middle with cottage cheese. This is one of my mid-morning snacks. Although messy, it is a good pick me up. Since you are receiving a variety of melons this week, you could cut them all up and make a nice melon salad to enjoy all week long. 

Slicing Tomatoes: Considering at least 3 dinners a week are BLT's, that is what my tomatoes usually go towards. Try a yellow tomato on your sandwich this week as it has great flavor, but much lower acidity. 

Radishes: These are truly beautiful. The leaves are so green still and the radishes a deep red. A light radish salad can be made with these, otherwise just slicing and putting them in a bowl of water in the fridge and grabbing for a quick snack. 

Personal Size Watermelon: What a wonderful treat for the end of Jerry said, let them sit on your counter for a few days, but after that cool and enjoy! What is the worst part of watermelon? Cutting it.....honestly, watermelon is one of my favorite foods, but the prep work always gets me. These are much more manageable than large melons though so enjoy!

State Fair Sweet Corn: The best of the best according to most consumers! Before you know it, sweet corn season will be gone, so enjoy it while you can. 

Canary Melon: Another melon for your sampling this week. Try this one with a splash of lime juice and maybe a dash of salt. It is likely the last of these melons for this season, so enjoy!

Shockwave Cantaloupe: Yes, it has cantaloupe flavor, but the texture is much firmer. Let it ripen a couple days on your counter then enjoy. It doesn't get mushy like some cantaloupe, but it has some great flavor!

Zestar! Apples: The last batch of Zestars for the season, but onto a new variety next week. Enjoy these early fall apples and they truly do have a great bit and wonderful flavor. 

There you have it...I don't even have a recipe to include this week and the prep work for the share is pretty straight forward. Enjoy the abundance of melons this week! Many of you will be heading out of town for Labor Day, so take your share with you and share with others! Enjoy!



Posted 8/23/2016 3:34am by Jenna Untiedt.

We got our first taste of fall this weekend, and I have to say it was glorious. The cool, crisp morning at the Minneapolis Farmers Market is always much more enjoyable with cooler temps rather heat and humidity. Now, don't get me wrong.....I am not looking forward to the real cold mornings with lots of layers of clothing, but Sunday morning this past weekend was pretty perfect. 

The shares this week also start to represent a little bit of what fall has to offer in the form of crops. One of my favorite fall recipes is included this week in the form of Potato Leek Soup. Apples are here to stay as well....all signs of what is to come. 

Let's get down to what's in the box and what to do with it:

Potatoes: As soon as I get home today I will be making Potato Leek Soup. Now, the soup is super easy to make. I will give you a few hints as to the fact that I do not peel the potatoes because that is just too much work for me. Yes, you will have a few specks of potato skins in the soup, but I can deal with that. If you don't have an immersion blender, just pour the soup into a blender and blend when you get to that point. Fortunately, I have an immersion blender...last year for Christmas I asked for a new blender and an immersion blender....I think that is when you realize you're actually an adult when you start asking for kitchen gadgets because you really want them! Oh and to make the soup a little bit fancier, feel free to add some bacon to the is a great addition. 

Leeks: Use these in soup. If you aren't planning on making soup, these can be used like onions. Slice up and add to stir fry or caramelize for a burger topping. Leeks have a very, very mild flavor and are quite enjoyable. 

Sweet Corn: This corn is truly phenomenal. Last night at dinner, we were eating the same variety you are receiving today and it was so good! It is funny to think that we used to grow primarily yellow sweet corn, but the demand switched to bi-color, but I am pretty sure you will love the flavor of this yellow sweet corn!

Tomatoes: I am not going to lie, I have quite a few tomatoes from last weeks share still sitting on my counter. As I have said before, summer is a hard time for me and I am not home often. My goal either tonight or tomorrow night is to make a fresh batch of tomato sauce. You see, I don't follow all directions when cooking so I leave the skins and seeds in tomatoes when I make sauce. I slowly cook them with a bit of olive oil, garlic and fresh basil. Once cooked down, I throw them into the blender or food processor to smooth the sauce. Yum! 

Zestar! Apples: Now, I could tell you to make applesauce or apple crisp to celebrate the little signs of fall, but these apples are best for eating. At this time of year, apples are my afternoon snack with a little almond or peanut butter. Keep these in your fridge as they have a great crispy bite when cold. 

Honeydew Melon: Last week, we had a little sampling party of melons one afternoon as we were trying to figure what was ready to harvest. Honeydew won hands down. Enjoy this fabulous melon as it isn't too common to see a homegrown honeydew melon in MN. 

There you have it! Hopefully you can work through your share this week. I know I have my work cut out for me, but honestly, I cannot wait to get home today and make Potato Leek Soup. I was supposed to make it for my parents last night, but I worked late and didn't make it to the store in time. I guess they will have to settle for a batch on Wednesday when I come into work. 

Posted 8/16/2016 4:12am by Jenna Untiedt.

Welcome to week 9! We are in the heart of summer harvest and signs of fall are already creeping into our weekly plans. Like many of you, I am not quite ready for fall. Let's enjoy these last few weeks of summer!

Alright, let's get into what is in your shares this week:


Sweet Corn: The best of the best is here. Enjoy it while you can, because as Jerry said in his newsletter, it is going to be a short sweet corn season due to the extreme heat we have have this summer. If you can't get to eating it all this week, cook it up and freeze it to enjoy this winter! Freezing corn is pretty easy and goes quite quickly. 

Green Beans: Sautee the beans with shallots and a little bit of butter. Simply amazing! Cook until extremely tender and enjoy!

Peppers: Personally, I enjoy dicing up the peppers and onions together at the beginning of the week and throwing them into meals throughout the week. If I cut them up on Tuesday or Wednesday night, I am much more likely to use them. Looking for something a little more adventurous? Try making stuffed peppers. 

Kale: There are truly so many uses for kale. My goal for the week is to make braised kale to add to my dinners. Kale chips, salad, smoothies....the possibilities are really endless. 

Tomatoes: You have such a wide variety of tomatoes this week, enjoy! Fresh salsa, BLT's, fresh tomato many options. The roma tomatoes make the absolute perfect addition to any salad because there is so little liquid in the cavity of the tomato. 

Canary Melon: Yum, yum, yum....let it sit on your counter for 2-3 days and then slice and enjoy! It is a great snack with some cottage cheese or yogurt. Again, if you get a bad melon, please let us know. I really wish we could invent a machine with x-ray vision for melons, but unfortunately we haven't figured that out yet. In any case, enjoy this unique melon!

Hopefully you are all enjoying your fresh veggies each week! The season goes so quickly, can you believe we are over half way through? Some of the best is yet to come. We continue to work hard each day to bring you the freshest and highest quality produce. For those of you with full shares, we are working to fix the issues we have been having with collapsing boxes due to the water from the sweet corn. We have a couple ideas we are working with that will hopefully fix the issues. We apologize for the inconvenience while we work through the issue. 

Enjoy the shares this week!


Posted 8/9/2016 3:54am by Jenna Untiedt.

Week 8 is upon us and the shares are showing more summer than ever. Sweet corn, a few varieties of tomatoes including the perfect ingredients for fresh salsa. Often times, so many people think June any July are prime times to receive a CSA share, but in my opinion, we are getting into the best part of the season! August brings us into full harvest mode with so many different crops including melons, more tomatoes, sweet corn, and soon enough apples.  

I don’t even want to say this, but the days of summer are winding down! Before we know it, the State Fair will be here. Two weeks from tomorrow, we will make our first delivery of sweet corn for the fair….crazy to think about! We are gearing up for the State Fair in a few short weeks, but check out how we harvest all the corn for the Great Minnesota Get Together.  

Alright, let’s get to what is in the box this week:  

Heirloom Tomatoes: Now, these are going to have a different flavor and texture than traditional red slicing tomatoes. These are old fashioned varieties. Try creating a beautiful salad with these tomatoes. I prefer to slice them, top them with a bit of feta cheese, toasted pine nuts and a few pomegranate seeds. Yum!  

San Marzano Roma Tomatoes: These are perfect for a fresh salsa. Dice up with a fresh jalapeno and onion and serve on top of eggs, with chips, or top off tacos! Feeling adventurous? Try mixing in a peach with your salsa for a little bit of extra sweetness.  

Kale: Sautéed, baked, or raw……this is one of my favorite veggies. Try topping some sautéed kale with a slice of heirloom tomato and protein of your choice.  

Sugar Cube Melon: Simply delicious. These are a perfect breakfast option with a scoop of cottage cheese in the middle. Looking for a dessert option? Trying placing a scoop of vanilla ice cream in the middle. Remember, we cannot see inside these melons, so if you get a bad one, please let me know and we can replace it next week. We do not send bad ones on purpose, but unfortunately there is no way to tell what the inside looks like.  

Sweet Corn: Grilled, boiled, plain or mixed in with salsa there is truly nothing better than Minnesota sweet corn in the summer.  

Green Beans: I cannot get enough of green beans in the summer! I always try to buy beans in the winter at the grocery store and I just cannot do it. These beans are something special. So dark green and tender. They are great sautéed with a little butter and served with any meal….or they make a meal by themselves. Enjoy!  

Colorado Peaches: As Jerry said in his newsletter, these might have a bruise or two. As a special treat dice up the peaches and sauté with a bit of butter and brown sugar and top off a bowl of ice cream. Otherwise, just slice and enjoy! Colorado peaches are some of the best of the season.  

Jalapeno Peppers: You may not know what to do with all the peppers now, but these are so easy to slice and place in the freezer for use at a later time. Really, all you have to do is slice, remove the seeds and place in a container and freeze. Note: use a container and not a freezer bag so the flavor doesn’t spread to other items in your freezer. These are great to take out mid-winter for chili or soups!  

Slicing Cuke: Enjoy on top of a salad or as a side to a sandwich.  

Red Cabbage: Here is an adventure for you, you could try and make Borscht, a Eastern European soup! Honestly, I have never made the soup, but I found a recipe that looks pretty similar to some of the Borscht I have had before. Each summer, some of our employees from Ukraine always make Borscht to share with us while they are here. I had the opportunity to visit Ukraine last December and saw Borscht on many menus while I was there. Give it a shot and let us know what you think!    

There you have it…..a few ideas to help you through your box this week.  

Posted 8/2/2016 3:49am by Jenna Untiedt.

First of all, how is it August already? I feel like yesterday was just the beginning of the summer and now the topic of conversation is the State Fair and going back to school.....Fall is right around the corner and i'm not sure how I feel about that. I always thought summer went too fast as a child, but as an adult it goes by even faster!

I've had my first two emails regarding fall products such as pumpkins and squash. In reality, within 4 weeks, we will be transitioning our warehouse once again to accommodate summer harvest as well as fall harvest. I really can't believe it...the season has gone by so quickly.

Let's get to what is in the box this week:

Green Beans: I love to just sautee the beans in some sesame oil and garlic. Sautee until nice and soft and enjoy. Sometimes I just eat green beans for dinner because im too tired to make anything else. If there are some leftover, I love to just throw them on top of a salad the next day.

Potatoes: You can definitely make a summer fresh potato salad with these. Otherwise, I like to just dice and roast them. I then add them to a few different meals throughout the week. I included a link the newsletter by Jerry, but here is another recipe id be willing to consider this week: Creamy Dijon Dill Potato Salad

Zucchini: Im a fan of spiralizing this vegetable. I'm not a huge pasta fan, so I often use vegetables as faux noodles. Zucchini is often a go-to for me because it is easy and fast to cook. Sautee some zucchini and make a fresh herb dressing to go on top and you have either a great dinner or side to any meal. 

Onions: Add the onions to the potato salad, roasted potatoes, stir fry....the possibilities are truly endless. 

Green Peppers: These are amazing. The flavor is so great, I want to add them to everything I eat. Some of my favorite uses are mixed in with eggs, add to potato salad, finger food snacking, burger topping or mixed in with any stir fry. 

Cabbage: I have a tendency to use cabbage like lettuce. I slice it up real thin and use in place of lettuce. To be honest I do this because if food doesn't come from the farm I probably don't have it in my house because I haven't had time to go grocery shopping. You can add any type of dressing to it, but I prefer a peanut dressing or a poppyseed. 

Sweet Corn: Yes, the corn is getting better and better each week. I've had corn for dinner probably 3 times in the last week which is a lot for me. Last nights variety, Nirvana, was exceptional. If you end up cooking it all and there is a cob or 2 leftover, just slice it off and keep in the fridge. Use it on a salad or add to stir fry the next day. 

Tomatoes: So many uses for tomatoes. Lately, I have been slicing and eating with fresh mozzarella cheese and basil. Use them to top a burger or a great addition to any sandwich.

There you have it, week 7 in a snapshot. Hopefully you enjoy everything this week!

Until next week....