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Posted 10/1/2013 10:11am by Jenna Untiedt.

CSA Week 16

October 1, 2013

Can you believe it? Week number 16 of our CSA program for 2013 has arrived. September started out so warm and except for a few hours never really got too cool as it often does in September. This has resulted in shares that still have the taste of summer as well as the taste of the fall season to come. We are still harvesting tomatoes, eggplants, and lettuce as well as the squashes, broccoli, and apples of fall. All of these share’s components remind us of what can be reaped from our wonderful farmland in spite of a season that has offered so many challenges. Our thanks go out to all of you for your support and understanding. More next week….

Summary of this week’s shares:

Apples: First of all, Honeycrisps are here and we hope you all can enjoy them. The experts always say that there are never enough homegrown Honeycrisp to meet the demand, but we’ll have them for you.

Apples: Chestnut Crab again- so many favorable comments about these cute little apples. These will be the last ‘til next season- so savor and enjoy them!

Tomatoes: Yes, we are still harvesting these red and juicy slicers. The size is a little smaller, but the taste is still there. In so many years, this flavor is but a memory on October 1st.

Grape Tomatoes: A pretty combo of Sweetheart red and yellow grape adds to any salad or as a finger food. They are stellar.

Eggplant: Another wonderful summer vegetable. Open your consumption horizons and try something new. 

Beets: Roasted and chilled these are wonderful for salads or roasted and served hot yields a very healthy and tasty dish. 

Kale: Included again because the cooler evenings have instilled even better flavor.

Lettuce: Our goal is to include these wonderful lettuce varieties in the rest of this year’s shares. Cut the bitter stalk away from the leave, rinse, and spin dry, you will note a shelf-life double that of the lettuce from the store and oh so much more flavor. We’ve included a little romaine as well for your salad mix. 

Squash: Butternut is the variety of the week. Bake it and then enjoy one of our favorite squash varieties.

Raspberries: Yes, we’ve got them again and whether you use them for fresh consumption or as an ingredient to another dish, the flavor is still there.

Broccoli: Again and again enjoy this vegetable, which has so many health benefits. Our goal is to include this variety in the share boxes for the rest of the season. 

There you have it all, a box full of truly Minnesota flavors. Lots of variety and hopefully enjoyment for you all.

Best regards,

Farmer Jerry and Crew 

Recipes of the Week:

Olive Garden® Zuppa Toscana

Passed along from a CSA member!

Makes: 6-8 servings


  • · 1 lb ground Italian sausage
  • · 1½ tsp crushed red peppers
  • · 1 large diced white onion
  • · 4 Tbsp bacon pieces
  • · 2 tsp garlic puree
  • · 10 cups water
  • · 5 cubes of chicken bouillon
  • · 1 cup heavy cream
  • · 1 lb sliced Russet potatoes, or about 3 large potatoes
  • · ¼ of a bunch of kale
  1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
  2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
  3. Add chicken bouillon and water to the pot and heat until it starts to boil.
  4. Add the sliced potatoes and cook until soft, about half an hour.
  5. Add the heavy cream and just cook until thoroughly heated.
  6. Stir in the sausage and the kale, let all heat through and serve. Delicious!



Eggplant Un-Parmesan

Shared by a CSA Member

Yield: 4 Servings

Time: about 1 hour


2½ pounds eggplant
5 tablespoons olive oil
1¼ teaspoons salt, plus more to taste
Black pepper to taste
1 onion, chopped
2 tablespoons minced garlic
2 28-ounce cans diced tomatoes, with their juice
1 cup chopped fresh basil leaves
1 cup whole wheat breadcrumbs, preferably coarse-ground

1. Heat the oven to 450°F and position two racks so that they’ve got at least 4 inches between them. Cut the eggplant crosswise into ½-inch-thick slices and arrange them on two rimmed baking sheets.

2. Use 2 tablespoons of the oil to brush the top of each eggplant slice and sprinkle them with ½ teaspoon salt and some pepper. Roast the eggplant until the slices brown on the bottom and sides, 10 to 15 minutes; turn and cook the other side until they’re crisp in places and golden, another 5 to 10 minutes. When they finish cooking, remove them from the oven and lower the heat to 400ºF.

3. Meanwhile, put 2 tablespoons of the oil in a large skillet over medium heat. When it’s hot, add the onion, sprinkle with another ½ teaspoon of salt, and cook, stirring occasionally, until soft, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring occasionally, until the tomatoes break down and the mixture comes together and thickens, 20 to 25 minutes. Taste and adjust the seasoning.

4. Cover the bottom of a 9 by 13-inch baking dish with about ½ inch of the tomato sauce. Nestle a layer of eggplant into the sauce and top with some of the basil. Cover with a thin layer of tomato sauce and repeat until all the eggplant is used up; reserve some of the basil for serving. Sprinkle with the breadcrumbs, the remaining ½ teaspoonsalt, and lots of pepper, and drizzle with the remaining tablespoon of oil. Simmer the remaining sauce (you should have about 2 cups) over medium-low heat, stirring occasionally, while the eggplant bakes.5 Bake until the breadcrumbs are golden and the sauce has thickened, 15 to 20 minutes; let rest for 10 minutes before serving. Serve hot, warm, or at room temperature, garnished with the remaining basil; pass the remaining sauce at the table (or refrigerate or freeze it for another use).





Posted 9/24/2013 4:34am by Jenna Untiedt.

CSA Week 15

September 24, 2013

We’ve entered the last week of September and we really don’t know what to expect weather wise. Last Thursday part of the farm was hit with a “monster storm” delivering 4.5 inches of rain and hail in a 45-minute period. We hope a lot of the water soaked into the topsoil, but a lot also ran off into the ditches and streams.  Anyways, it was water and it left our fields watered as well as a little hail packed, but we are survivors and soooo….. fortunate to have what we do in a season such as this one. We are excited to bring you week 15’s shares and believe you’ll enjoy the combination of fall and summer treats in your share boxes.

Sweet Corn: Sadly this will be the last week for the 2013 Sweet Corn season. It’s the Mirai variety bi-color. Don’t be shocked if you find a couple of earworms as we only grow non-GMO fruits and vegetables with a very light pesticide load which does unfortunately mean you could see a couple earworms which are easily removed with a paring knife. 

Lettuce: Fall temperatures allow us to again send this product with confidence. The flavor and texture will satisfy. Please remove the stalk of the Salanova serrated leaf lettuce as it is quite bitter leaving a wonderfully textured bag to be enjoyed with a fruited vinaigrette dressing.

Raspberry: We’ll try an early morning harvest to get you all the freshest berries possible.

Broccoli: A true fall treat- sweet and tender. Do enjoy steamed or raw. These stalks are grown on our heavy silt loam soil close to the Crow River imparting a wonderful flavor.

Kale: Another cool weather beauty to enjoy in so many ways.

Apples: Yes, SweeTango again. The best of Minnesota apples are here for you.

Apples: Another variety, the Chestnut Crab apple is sweet, snappy and small sized for snacking. Give them a try.

Potato: Usually we have plenty to send several times during the season, but as we said before, we lost our first planting to a spray drift accident and had to replant. The Red Norlands are wonderful reds, and we will try to harvest more for another share or two.

Tomatoes: Still tasting sweet and juicy. A share without them seems to be a share without summer.

White Acorn: Cream of the Crop White Acorn Squash. Non-fibrous, not a strong squash taste. A great fall treat! 

That is the summary for this week. Please take a little time and read the website for an update on a two-week CSA extension we will be offering this season with many new and exciting items including additional cole crops, apple varieties, Minnesota grown sweet potatoes (and they are incredible), and much more.

Many thanks to all of you for your participation this season.                                                                   

Farmer Jerry and Crew

Recipes of the Week: 

Baked Acorn Squash with Wild Rice, Pecan, and Cranberry Stuffing

(The recipe calls for 4 squash, but make all the

filling and freeze for later use with more squash) 

4 acorn squash (small)

1/2 cup wild rice (boiled in 2 cups water for 30 minutes, then drained)

1 cup long grain white rice (cooked, 1/2 cup raw rice)

2 tbsps extra virgin olive oil (plus more for drizzling)

1 onion (medium, finely chopped, about 1 cup)

2 garlic cloves (medium, minced, about 2 teaspoons)

1 tsp thyme leaves (chopped fresh)

ground black pepper

kosher salt

1/4 cup pecans (toasted and finely chopped)

1/2 cup dried cranberries

1/2 cup cheese (grated ricotta salata)


Adjust oven rack to middle position and preheat oven to 375°F.

Remove seeds from acorn squash: using a sharp chef's knife, trim away a small flat slice from the bottom of each squash so it sits flat. Then, cut off the top 1/2" of each squash, exposing the seeds. Use a tablespoon to scrape out seeds and fibers. Place squash on a baking sheet, season lightly with salt and pepper, and drizzle each squash with 1/2 teaspoon olive oil. Bake for 45 minutes, then remove from oven.

In the meantime, prepare the stuffing: heat 2 tablespoons olive oil in a large cast iron skillet over medium heat until shimmering. Add the onion, garlic and thyme and cook, stirring occasionally, until onion sweats but does not brown, about 4 minutes. Add cooked wild rice and cooked white rice to the skillet and stir to combine. Add chopped pecans, dried cranberries and ricotta salata and stir to combine. Season to taste with salt and pepper. 

Stuff each acorn squash with about 1/4 of stuffing mixture, packing stuffing into squash cavity and mounding it slightly. Drizzle each squash with 1/2 teaspoon olive oil and bake until squash is tender and stuffing browns slightly, about 40 minutes.

Stir Fried Kale and Broccoli

 1/8 cup extra virgin olive oil

7 cloves garlic, sliced

1 chile pepper, chopped (optional)

1 head fresh broccoli, chopped

1 bunch kale, stems removed and chopped

1/4 cup sun-dried tomatoes, cut in thin strips

juice of 2 limes


Heat olive oil in a large wok or skillet over high heat. Stir in garlic and chile pepper; cook for 2 minutes, stirring frequently. Stir in broccoli; cook 1 minute. Add kale, and cook 2 minutes, stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice, and season with salt to taste. Toss well.

Posted 9/18/2013 9:21am by Jenna Untiedt.

Greetings Members!

Many have had difficult accessing the survey from the email I sent. Here is another link to the survey. As I stated in the email, Farmer Jerry is considering adding an additional two weeks if there is enough interest. 

If you have already completed the survey, thank you! If you had difficulty accessing it, please try through the link above!

The cost for a half share would be $48 for the 2 weeks, and a full share would be $83 for 2 weeks. 

Have a great day!

Posted 9/17/2013 7:39am by Jenna Untiedt.

CSA Week 14

September 17, 2013

Hey, welcome to fall (fall weather at least)! It’s just so darn beautiful with blue skies, light breezes and lower temperatures. In fact, a lot lower- it was down to 34 degrees at our high tunnel location in Montrose and a few of the low meadows showed white frost this morning.

Oh how we hope Jack Frost stays up North for a couple of weeks yet. By the way, not only have the temperatures moderated, but the moisture situation is a tiny bit better after having received nearly an inch of slow falling rain Saturday night. Time is “marching on” but do try to enjoy these fabulous days.

Our shares this week contain the following:

Sweet Corn: Yes, again and we hope you are ok with it. It’s Mirai again, the same variety we grow for the state fair and better flavored than ever due to the cool nights. This may be the last of the season or with luck one more week.

Tomatoes: Yes, those same red slicers accompanied by a yellow heirloom “Valencia.” Enjoy as summer tomato flavor will soon be only a memory. 

Cucumbers: Slicers are back and the fall flavors do translate to the cucumbers.

Lettuce: Yes, fall lettuce has arrived- tender, sweet, and ready for your salads and sandwiches. Maybe a little raspberry vinaigrette will enhance its flavor even more.

Apples: Our first week with SweeTango apples and we are honored to share them with you. Relatively new to the Minnesota apple scene, these are one of the best flavored MN apples in our opinion.

Raspberries: Yes, we can finally put these back in the shares and be relatively confident of a “quality arrival” with these lower temperatures.

Onion: Epicurean Delights are back again. Enjoy them while they last.

Squash: After baking six different varieties in search of good ripe squash, we’ve selected Carnival Acorn for your share. It was definitely the riper of the varieties.

Leeks: A substitute for the Italian Peppers, which didn’t make our quality specifications. So good in soups and stews- perfect for fall.

Watermelon: Another Black Diamond Seedless for you. Enjoy the sweetness and crispness. 

That’s the breakdown and we will keep working trying to harvest the rest of our share components and protect them before a freeze arrives.

Thanks again for your support.

 Farmer Jerry and Crew                                           


Recipes of the Week:


Raspberry Vinaigrette

Vibrant and colorful raspberry vinaigrette is a great choice to serve on a nutty or fruity salad. Toss a handful of cranberries, pine nuts or walnuts on your salad along with raspberry vinaigrette salad dressing for a sweet treat.


  • 1/2 cup raspberries, fresh or frozen
  • 1/4 cup apple cider vinegar
  • 1/4 cup balsamic vinegar
  • 2 tsp sugar
  • 1 tbsp dijon mustard
  • 1/4 cup vegetable oil


Add all ingredients, except oil to a blender or food processor and puree until smooth. Slowly add oil until well combined.

Carnival Squash with Apples and Thyme 


1 carnival or acorn squash

1 tablespoon melted butter

2 springs fresh thyme

2 small or 1 large apple

¼ teaspoon cinnamon

2 tablespoons brown sugar



Heat the oven to 375 degrees. Cut the squash in half and scoop out the seeds. Place on a cookie sheet and brush with a little of the butter and season with a little salt. Place a thyme sprig in each half and bake for 15 minutes.

Meanwhile, mix together the apples, the remaining melted butter, the sugar, and the cinnamon.

Remove the squash from the oven. Fill each squash with the apple mixture. Put them back in the oven for 15-20 minutes more, or until the squash and the apples are soft and caramelized. Serve and enjoy!


Posted 9/10/2013 8:21am by Jenna Untiedt.

September 10, 2013

Week 13 

Here we go again-hot and hotter. Just remember, that extremes in weather for instance, extreme heat heats are often followed by extremes in the other direction (i.e.) extreme cold! We are nearly in the middle of September and frosts are rapidly becoming a possibility. With the drought, low earth plant mass due to very dry foliage, and low surface water levels, I believe that a frost could occur without warning and lay wrath to many of our remaining garden treasures. I sincerely hope I am wrong…. 

The shares this week breakdown as follows:

Sweet Corn- A fun component this week comprised of white sweet corn, yellow sweet corn, and of course everyone’s favorite- bicolor sweet corn. Which one is your favorite?

Watermelon- A sweet Black Diamond Seedless is here. Hopefully yours will cut beautifully, but lacking x-ray vision there may be a dud here and there. You may encounter a little hollow heart due to rapid growth during the heat, but cut around it and you’ll do just fine.

Eggplant- Enjoy and try a new recipe!

Green Beans- Yes, again they are here, but with the cold weather and frosts possible in the next weeks it’s best to enjoy these sweet young beans before you need to rely on shipped in beans that are truly 2000 miles older!

Zucchini- About the same as the beans and the end of fresh homegrown zukes is closing in with the drought and onset of fall.

Peppers- A potpourri just for you. Freeze these and enjoy them all winter. You have hot habaneros (cut with plastic gloves on your hands), jalapenos, sweet Italian, and Chile Relleno ready poblanos. We hope you give them a try.

Apples- Yes, more fruit from our orchard. These Zestars will deliver the first taste of MN apples.

Grape Tomatoes- As sweet as candy and juicy as a great glass of tomato juice.

Strawberries- Again, and hopefully followed by a couple more weeks of these treats. It should be cooler by morning (it’s 95 degrees as I write this Monday evening).

Yes, here you have another share. Carefully grown and harvested for you. It’s our hope that you enjoy consuming these as much as we enjoy growing them for you.

Very Best Regards,

Farmer Jerry and Crew


Recipes of the Week:


Apple Crisp 

  • 3/4 cup all-purpose flour, (spooned and leveled)
  • 1/4 cup packed light-brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
  • 1 cup old-fashioned rolled oats (not quick-cooking)
  • 3 pounds apples, cut into 1/2-inch chunks
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground cinnamon


Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.


In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.


Curried Grilled Eggplant


2 medium eggplants or 1 lg., cut crosswise into 1-inch thick rounds

¼ cut sesame oil

2 tablespoons curry powder


Freshly ground pepper

3 tablespoons chopped fresh mint leaves


Prepare grill to medium-high heat.

Rub eggplant rounds on both sides with sesame oil. Sprinkle with curry powder, salt and pepper. Grill until slightly charred, about 6 minutes per side. Sprinkle with mint to serve.



Chile Rellano Casserole 


1 pound lean ground beef

1 onion, chopped

2-4 poblano peppers chopped and sautéed

1 1/2 cups shredded Cheddar cheese, divided

4 eggs

1/4 cup all-purpose flour

1 1/2 cups milk


  1. 1.     Preheat oven to 350 degrees F (175 degrees C).
  2. 2.     In a large skillet over medium high heat, combine the ground beef and onions and sauté for 5 to 10 minutes, or until browned; drain excess fat.
  3. 3.     Arrange half of the Chile peppers on the bottom of a 7x11inch-baking dish. Sprinkle with half the cheese and top with the meat mixture. Sprinkle the meat mixture with the remaining cheese, followed by the remaining half of peppers.
  4. 4.     In a medium bowl, combine the eggs, flour and milk, whisking until smooth. Pour this into the baking dish over the Chile peppers. Season with salt and pepper to taste.

Bake at 350 degrees F for 45 to 50 minutes. Let cool for about 5 minutes before cutting

Posted 9/3/2013 12:13pm by Jenna Untiedt.

Week 12
September 3, 2013

As I sit here writing this letter I am wearing a long sleeved shirt to stay warm. It has to be
September in Minnesota, only 4 days removed from a stifling heat spell we are not feeling
fall. For us on the farm, it brings smiles and a feeling of we’re getting closer to the end of our
race and a sprint will be needed to harvest and protect all of our remaining crops. We are
hoping you all are also enjoying this refreshing weather as well.

Our share contents are as follows and highlighted by 3 fruit offerings as well:

Sweet Corn: Yes, State Fair corn again. The flavor and bite are above average and worth our

Grape Tomatoes: Finger food at its best, these high natural sugar grapes offer what we feel is
the best available in a local and fresh grape tomato.

Apples: Zestar again, and hopefully a treat for you all.

Zucchini: A brand new planting from a summer crop that will soon be but a memory as fall

Green Beans: Fresh and flavorful both cooked and uncooked as a snack. Enjoy the flavor
and lack of toughness.

Onions: Epicurean Delight onions still offer the flavor we hope you all are looking for in a
sweet onion.

Strawberries: Oh how we are looking forwards to harvesting these on a cool morning
instead of in the heat. We hope you enjoy them as well as we do.

Melon: The melon of the week is a Honeydew. To have the mild sweet flavor desired, place
on your counter (not in the refrigerator), until the skin yields to gentle pressure. Cut and
enjoy! If the flavor is too subtle, squeeze a lime over the melon and enjoy!

Tomato: Again, red, ripe, and juicy harvested especially for you all.

The above summarizes the share for the week. As we look forward we want to assure you
that we have a lot more to come in the form of different apple varieties, lettuces, squashes,
and much more. Do enjoy the flavors of the changing season and again many thanks for your support during this challenging growing season.

Best Regards,

Farmer Jerry and Crew


Recipe of the Week:

Green Bean and Pasta Salad:
• 4 ounces penne (1 1/4 cups)
• 4 ounces green beans, halved crosswise (about 1 cup)
• 1 cup canned red or kidney beans, rinsed
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons grated Parmesan (2 ounces)
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• kosher salt and black pepper
1. Cook the pasta according to the package directions, adding the green beans during the last
3 minutes of cooking. Drain and run under cold water to cool.
2. Toss the cooled pasta and green beans with the red beans, parsley, Parmesan, olive oil,
lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Divide the salad
between 2 containers and refrigerate for up to 1 day.


Marinated Grilled Zucchini:
2-3 zucchini
¼ cup Italian Dressing
Cut zucchini into ¼ inch slices
Toss in bowl with dressing, let sit for 15-20 minutes
Grill for 4-5 minutes until soft.

Posted 8/27/2013 7:10am by Jenna Untiedt.

August 27, 2013

CSA Week 11

Well here we go again- another weather “extreme” has arrived and its awfully hot here on the farm. No rain for many days accompanied by drying winds and temps in the 90’s make for touch growing. Forecasts indicate another week of this and we hope they are wrong. If they are not wrong, the damage will be extreme to us and many other growers. We are watering and trying to save what we can, but we want you all to understand the seriousness of this event probably associated with climate change to some extent.

This week’s share is composed of the following: 

Grape Tomatoes: Red, ripe, juicy and sweet-enjoy them before being forced by frosts to again buy shipped in flavorless produce.

Slicer Tomatoes: They just keep coming- great in salads and of course those delicious BLT’s.

Chub Cukes: Sweet, tender and nearly seedless. A great natural cooler for this heat.

Eggplant: First of our season and ready for the enclosed recipes.

Onion: They just keep coming- Epicurean Delights deliver what we are looking for in an onion and we hope you are pleased also.

Kale: Healthy, Healthy, Healthy, Enjoy!

Sweet Corn: This is fair week and as you all probably know- we grow the sweet corn for the state fair. This variety, “Mirai” which means “the future” in Japanese is our treat to you.

Cantaloupe: Tuscan melons again- we hope they are pleasing you.

Strawberries: We have never done this at 90 degrees before but we are trying today, please understand how difficult this is.

Apple: Yes, believe it or not, Minnesota Apple season has arrived and this sampling of the early season variety Zestar! These were harvested especially for you!

Herbs: A little more basil- dry and preserve it now. It will soon be gone.

That’s the summary for the week, hopefully an inclusion of three fruit items will help you all endure the heat and not start the oven as often. Use caution with the weather and before we know it, those cool Northwestern breezes we all love will be here.

As always, we appreciate the opportunity to grow for you.

Farmer Jerry and Crew

Recipes of the Week: 

Baba Ghanouj

2 eggplant if small, 1 if large
3 T. extra virgin olive oil
1 T. fresh lemon juice
1 clove garlic, finely minced
1 t. coarse sea salt

Preheat oven to 400 F. Wash and dry eggplant before pricking several times all over with a sharp knife.  Line a baking sheet with foil and spray lightly with nonstick spray.  Lay eggplants in a single layer on the sheet and place in oven to roast for about 45 minutes or until eggplants are soft to the touch and look deflated. 

Allow roasted eggplants to cool completely.  You can even roast them the day before and store them in plastic wrap at room temperature until ready to use. Cut off the stems and slice lengthwise.  Using a spoon, scrap out all the flesh and place it in a blender or food processor.  Repeat with all the eggplants.

To the eggplant flesh in the blender, add the oil, lemon juice, garlic and salt.  Blend on high until smooth and creamy.  Serve at room temperature or chilled with wedges of pita bread.  Also good as a spread for sandwiches.


3 Cheese Eggplant Lasagna

2 eggplants (1 if large), sliced lengthwise into 1/4-inch thick slices

2 tablespoons salt

2 tablespoons canola oil

1 (28 ounce) can crushed tomatoes

1 (6 ounce) can tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon olive oil

salt and ground black pepper to taste

1 teaspoon olive oil

1 onion, diced

1 cup frozen chopped spinach

1 cup shredded carrot

1 (15 ounce) container ricotta cheese

2 eggs

1/2 cup freshly grated Romano cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1 cup shredded mozzarella cheese


  1. Sprinkle both sides of eggplant slices with 2 tablespoons salt, and layer them in a large baking dish with paper towels between each layer.
  2. Place a smaller baking dish on top of the eggplant slices, and weigh it down with several heavy food cans. Let sit for at least an hour or until the paper towels are visibly moist.
  3. Rinse eggplant slices with fresh water and pat dry with paper towels.
  4. Heat a large skillet on medium heat and pour in 2 tablespoons of canola oil.
  5. Working in batches if necessary, cook both sides of eggplant slices until they are slightly browned, about 5 minutes per side. Set cooked eggplant aside.
  6. Prepare sauce by combining the crushed tomatoes, tomato paste, oregano, basil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon olive oil, salt, and black pepper in a separate bowl. Set aside.
  7. Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes.
  8. Add frozen spinach and shredded carrots to onion. Cook until mixture is dry, 5 to 8 minutes. Set aside to cool.
  9. Combine ricotta cheese, eggs, Romano cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon salt in a separate bowl.
  10. Spoon cooled spinach and carrot mixture into ricotta mixture and combine.
  11. Preheat oven to 350 degrees F (175 degrees C).
  12. Begin lasagna assembly by pouring a thin layer of tomato sauce into a 9x13 inch baking dish.
  13. Place half the eggplant slices in a layer on top of tomato sauce.
  14. Spread half the ricotta cheese mixture on top of eggplant layer.
  15. Add another layer of tomato sauce, then layer on the remaining eggplant slices and remaining ricotta mixture.
  16. Finish with a final layer of tomato sauce, and spread mozzarella cheese over the top.

Bake in the preheated oven for 45 minutes or until the mozzarella cheese is browned. Let sit for 10 minutes before serving

Posted 8/20/2013 10:46am by Jenna Untiedt.

CSA Week 10

August 20, 2013

State Fair week is upon us and it looks like the heat associated with fair week is also showing up. This is probably a good thing as it will hasten ripening on some of the summer crops like cantaloupe and watermelons and also allow us to catch up a bit. Enjoy the heat and remember the average daily high temp is now falling as well as our days losing several minutes of sunshine per day. Fall is just around the corner.

This weeks shares breakdown are as follows:

Sweet Corn: Yes, you are seeing correctly. This is a yellow variety. Remember when all the varieties were yellow? We think this is a great one- let us know what you think!

Cantaloupe: Finally, we have some more fruit for your shares and these melons are a part of it. They are Tuscan melons, a variety of cantaloupe from Tuscany, Italy and known to be quite hard to produce but to be worth the production problems.

Strawberries: Yes, we know its going to be in the nineties today and its highly risky to ship strawberries in the heat. However, we are picking at first light and placing the berries in a box with cold corn and melons to help keep them cool. You all are worth the chance!

Onions: Epicurean Delights again, still mild and sweet for your enjoyment.

Italian Peppers: Red, orange, and yellow- these are all a wonderful substitute for bell pepper and far superior in sweetness and flavor. Enjoy roasted, sliced in salads, and just plain eaten raw.

Basil: Getting near the end for our basil and still perfect for your pesto and salsas. Keep drying and harvesting for winters use.

Cukes: Our “chub cukes” are still the best and nearly seedless and crisp. You can really whip up some neat salads and such with these.

Tomatoes: What’s a summer week without red tomatoes. Enjoy them while they last!

Cabbage: Coleslaw, roasted cabbage, or as the brassica in your tossed salad this cabbage will work.

Grape Tomatoes: These “sweetheart” variety will hopefully deliver that true tomato flavor that you are looking for.

Jalapeno Peppers: Not a lot, but just a few for those salsa, salads, sandwiches, and the freezer.

That’s the breakdown for the week. Again you all have our most sincere thank you for your support and we want you all to know that we enjoy growing for you.

Best regards,

Farmer Jerry and Crew


Roasted Pepper Sauce or Roasted Peppers:


Roast Italian Peppers at 500 degrees, turning every few minutes until blackened. Take out, remove skins. Place in blender and puree. Add a bit of salt and pepper for taste. Even better, add fresh basil to the blender!


This makes a great sauce for chicken or beef! If you don’t want to puree the peppers, simply slice them up and top off your sandwiches with roasted peppers.



Corn, Cucumber, and Tomato Salad:

  • 2 or 3 ears corn
  • 6 chub cucumbers
  • 3 tomatoes
  • 1/2 swee onion
  • 2 Tbsp. olive oil
  • 1 Tbsp. white wine vinegar or lemon juice
  • 1 small clove garlic, minced (optional)
  • 1/2 tsp. salt
  • Basil, mint, cilantro, or parsley (optional)


  1. Shuck corn and cut off kernels and put in a large bowl. Peel and dice cucumbers, add to bowl. Core and dice tomatoes, add to bowl. Dice onion and add to bowl.
  2. In a small bowl, whisk together oil, vinegar or lemon juice, garlic if you like, and salt. Pour over salad and toss to combine thoroughly.
  3. Mince herbs and use to garnish salad, if you like.
Posted 8/16/2013 1:05pm by Jenna Untiedt.

Can you believe it is Mid-August already? Summer is flying by and before we know it, fall will officially be here. Getting a call the other day asking when Fall Mums would be available really put it into perspective. Fall is right around the corner.

Although most crops were roughly a month later than last year, and some are still not quite ripe, we are pushing forward! We have plenty of great homegrown products available at all of our locations. Canning season is in full swing and we have everything you need. Canning tomatoes are readily available, and why not freeze some green beans while you are at it? It’s great to pull out the summertime taste during the cold winter months. Freezing sweet corn is another great way to bring that summertime taste into the cold January days.

There is a steady supply of berries at the Farmers Market each week, and soon more berries should be making their way back to the CSA shares. A few homegrown melons have made their way to markets, but even more will be available in the next week. It’s hard to believe that this is truly the time that Minnesota melons ripen, but we were definitely spoiled last season with melons from July through September.

Soon after muskmelons, homegrown watermelons should be ready. As many of you know, there has been a shortage of Black Diamond Seedless Watermelon this season. We have had a difficult time getting them in from anywhere in the country. Within the next few weeks, you will be seeing our own Black Diamond on the shelves at all of our stands and at the markets. Although summertime is a prime time for watermelon, we may just have to adjust our tastes and bring the summertime taste into fall.

We hope that you are all enjoying your summer! It has been a busy one here on the farm, and we continue to make sure that we work hard to provide you with the best produce we can!

Have a great weekend!

Posted 8/13/2013 9:21am by Jenna Untiedt.

CSA Share, August 9, 2013
Week #9

Hello All,

Almost mid August and nearing State Fair time-where has the time gone? Our fields and
gardens continue to yield well and hold many fruits and vegetables in the green stage
waiting for some more heat and sunshine to mature. Among them are apples,
cantaloupes, watermelons, fall raspberries, strawberries, and our variety melons. All will
ripen in due time and until then we still have a beautiful selection of healthy fresh and

This week’s shares break down as follows:

Sweet Corn: Hopefully getting better and better. It’s a weekly treat.

Green Beans: A new variety called Inspiration, the flavor is incredible.
Cukes: Pickling size-growing hanging and never touching the ground, these are very

Onions: Epicurean Delight-sweet, mild, and never leaving an onion taste. Enjoy!

Beets: Both red and golden. Check out our recipes and enjoy! These should be here for
a month or so….

Cabbage: Tiara is here to stay. So mild, sweet and now crisper than ever. Usually soft
and wilt prone in the summer, this variety avoids all of that.

Potatoes: Finally, they are ready! Our first planting was destroyed by someone spraying
where they shouldn’t have, so we had to replant and wait and wait. Now they are herebaby

Red Norlands-sweet and tasty. Next week we’ll have larger ones perfect for potato
salads and more.

Tomatoes: Red slicers-hopefully just perfect for you.

Kale: Back to greens- not for everyone and we won’t over supply you- but a nice

Herb of the week: Chives: Always useful fresh and dried. These are truly perennialplant
them and harvest for years to come.

Green Pepper: Firm and rock hard crispy-enjoy the sweetness and the great flavor in
eggs, salads, burgers, and so much more.

That’s it for now. Again, many thanks for your support as we continue to grow for you.

Farmer Jerry and Crew

Recipes of the Week:
Kale Chips:
1 bunch of kale
olive oil
Remove leaves from kale stalk and rub gently with olive oil.
Place on tin-foil covered cookie sheet.
Sprinkle with salt and pepper or seasonings of your choice.
Bake at 350 for 7-10 minutes, watching closely so they do not burn. Make sure they are
crispy but not too dark!


Roasted Beets with Balsamic Glaze:
2 pounds red beets, medium sized, scrubbed clean
Olive oil
1/2 cup balsamic vinegar
2 teaspoons sugar
1 teaspoon grated orange zest
Freshly ground black pepper
1 Preheat oven to 400°F. Line a roasting pan with aluminum foil. Slice beets into cubes,
the smaller, the faster they cook. Place the beets in the pan. Rub olive oil over the
beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast
for 30 minutes-2 hours, depending on the size of the beets. After 30 minutes, test every
ten minutes by poking a beet with the tines of a fork. Once the fork tines go in easily,
the beets are tender and cooked. Remove from the oven.
2 While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté
pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to
a syrup consistency. Remove from heat.
3 After the beets have cooled for several minutes, but are still warm to the touch, peel
off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.
4 Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated
orange zest, and add salt and pepper to taste.
Garnish with a little orange zest to serve.