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Current happenings on and around the farm!
Posted 7/20/2020 3:11pm by Colleen Quiram.

This week’s box is full of produce that is in my kitchen regularly, and I am very excited about the beans! I thought as the items are a bit more common, I might write a bit more about storing your items at home.

I use the FridgeSmart system from Tupperware for all my produce. I have found that my items keep much longer in these containers, and I like them so much that I have 2 full sets! Rubbermaid I believe, has a similar system where you can adjust the humidity by produce item. Even here on the farm we use the same storage techniques on a larger scale. Certain items like to be colder, around 36°, such as apples, carrots, green beans, beets, kohlrabi, cabbage, and cauliflower. Others such as zucchini, eggplant, cucumbers, and peppers prefer it a bit warmer around 40°. The humidity in your refrigerator will affect produce as well, which is why I like the keeper systems where each container can have a different humidity level. Check your refrigerator temp as they can sometimes be around 45°, not nearly cold enough to keep items at their best.

Carrots – Our carrots will store best in the refrigerator, cold and in a little ice water. This will help them keep their crunch for a week or more. Do not clean carrots until you are ready to use them, cleaning them will make them deteriorate faster.

Sweet Corn – Stored best in the refrigerator but keep them damp! Once the husks start to dry, the corn kernels will also dehydrate and lose their sweetness as the sugars convert to starch. Keep them wrapped in a damp paper towel in the fridge, use within a few days.

Potatoes – New potatoes such as these will do best in the refrigerator as well. Keep them in the coldest part of your fridge in a plastic container. Do not keep them in a plastic bag.

French Green Beans – These will keep well in a plastic bag, but only for a few days. Try to use them earlier in your week as they do not have a long shelf life.

Onion – as our onions have a higher sugar content, they do not ‘cure’ well for storage. Keep them in the fridge near your potatoes. They will last for a month or more un-cut. Once cut, they will dry out quickly. Use within a few days.

Cucumber – Cold and crisp! Place a damp paper towel in the bottom of a plastic container and keep in the fridge. Do not wash until you are ready to use.

Tomatillos – These can be stored on your counter in the husk until ready to use. They will keep for a week or so as the husks start to dry. Make sure to take them out of the plastic bag. Jalapeno – Fridge is best, but not too cold.

Broccoli – Best used within a few days, but you can keep it in a plastic bag in the coldest part of your fridge if needed. Don’t forget to use the stems! Cut off the woodiest part of the broccoli stem, reserving the top portion. Peel the thick outside layer off and cut into disks.

Tomatoes – these should never be kept below 50°, it affects the flavor of the tomatoes and will cause them to deteriorate faster. Leave them on your counter, top side down, until ready to use.

Here is a sneak peek of other items we hope to feature in your shares in the coming weeks. As you all are aware, crops can fail, we sometimes just don’t have enough for everyone, and weather happens! Start gathering your favorite recipes for some of these items we hope to send you soon.

Green Peppers

Sweet Italian Peppers

San Marzano Roma tomatoes (paste tomatoes)

Heirloom tomatoes

Mini Italian Peppers




and Apples in late August!  


Posted 7/13/2020 4:53pm by Colleen Quiram.

We are beginning to get into the season where we have such a variety of product that it is hard to decide what to put into the shares. We also face the issue of having a wide variety, but not always the quantity needed to put items in both size shares. You may notice in the coming weeks that the Family and Mini shares will be receiving different items week to week, for example this week the family shares are receiving chub cucumbers while the mini shares have a slicing cucumber. We hope to flip this next week so everyone can experience our chubs, but our plants are just not up to producing enough to supply both share sizes at once.

Kale – A larger bunch is in the share this week. I struggle to use this quantity fresh and will need to chop and freeze some of it for use later this year. Fresh or frozen, it goes great in my egg bake. I will use what I can in a large egg bake, cutting into 10 or 12 pieces for easy breakfasts this week. Egg Bakes are a great way to use up any vegetables you have extra in your fridge. Shredded Zucchini, peppers, onions, chard, kale, mushrooms, even sweet potato. Here is my ‘recipe’, feel free to change it up based on what you have available.

Chub Cucumbers – We love summer refrigerator pickles! These are destined for the mandolin, there should be enough here to make about 2 pints of pickles for burgers later.

Eggplant – This is not a common vegetable for us. In fact, I have only found one way to make it that my family will enjoy, doused in marinara and cheese. So that’s what I will be doing this week, using the recipe included in the newsletter. Since the eggplant is on the small side, I will make this dish with both eggplant and 1 of the green zucchinis in my share.

Zucchini – Easy on the grill, sliced into ½” rounds, skewered sideways (through the skin), and brushed with a sweet chili sauce until crisp tender. I think I will make this with some grilled shrimp later this week when it is too hot to cook inside.

Red and Green Cabbage, Carrots & Onion – This is a favorite meal of ours when camping. Easily done in packets on the grill. Or, if you have a steamer pot at home, you can do this inside as well. We add carrots and sweet corn, cut in half, I will snag a few more potatoes at one of our vegetable stands around the metro to make this dish, they are just so good.

Kohlrabi – Ok, I was a bit skeptical about a Kohlrabi Slaw, but I made this one from the Week 2 newsletter this past week, and it was amazing. So light and fresh tasting. I will make another batch this week to have with my lunches. I just sauté chicken breast in a spicy taco seasoning and serve on top. The spiciness of the chicken goes well with the cool, light flavor of the slaw.

Onion & Tomato – If you have not had one of our sweet Epicurean onions before, this is a highlight of our summer! They have a higher sugar content, making them terrible storage onions. Please use these within the next few weeks. Ours is destined for the refrigerator pickles recipe and burgers with the tomato.

This week’s box is packed full of vegetables that can be used together in meals, which makes it even easier to use the share. The cabbage heads are again a nice small size, useable in a meal or two without being overwhelming. I hope you are enjoying your shares so far, the best is yet to come!


Posted 7/6/2020 3:48pm by Colleen Quiram.

Last week we tried the Dutch Oven Strawberry/Rhubarb Crumble recipe. As with most new recipes, there are a few tweaks I would make before doing this again, it turned out delicious, but a bit goopy!  Since the berries were a little soft last week, we cleaned and froze them right away. This released a lot of the juices and I probably should have used less water in the sugar/cornstarch mixture. We ate it anyways while watching fireworks around Upper Red Lake hiding in our vehicle away from the mosquitoes.

This week’s share is filled with some vegetables that are common in my home, and easy for us to use in dinners.                                   


Potatoes – If you have yet to enjoy freshly dug potatoes, you will be surprised at the flavor! There is quite a difference between storage potatoes and freshly harvested new potatoes. The skin is very thin or even absent on these, so be careful when you clean them. Just a gentle wash with a wet towel under running water will do. Without any skin, these also will not store well. Use them within the week, or they will brown. We will use them in this Roasted Garlic & Rosemary recipe on Friday, and might even have a few leftovers for breakfast potatoes.

Green Beans – It is going to be HOT this week! The more outdoor cooking we can do, the better in order to keep the heat out of the house. Green beans are easy to do in a foil packet on the grill, just trim the ends, rinse, top with butter, sprinkle with salt and pepper to taste. I always leave some of the water from rinsing inside the packet to help steam the green beans more evenly.

Beets – I know these are not a favorite for everyone, but there are so many ways to enjoy them. I hope you give them a second chance! The golden beets are especially delicious, I think. Not quite as sweet as the reds, but they take on the flavor of the thyme. I prefer to peel and quarter my beets prior to cooking so they can take in more flavor. A light drizzle of olive oil, sprinkle of salt, some fresh thyme wrapped tightly in foil and grill on indirect heat for about 30min.

Since we included the beet greens with the share, I will also be making beet green pesto. It’s one of those recipes I’ve had on my Pinterest board for a few years, and have yet to make. This is the year! I think it will go well on grilled chicken sandwiches – chicken breast, melted provolone, sautéed onion and pepper with beet pesto.

Bok Choy – This vegetable is a recent addition to our regular rotation. Most often used in Asian cooking, it has a light, peppery flavor, and retains its crunch when cooked. I will be making this Sesame Ginger Bok Choi recipe, adding sliced chicken breast, for dinner tonight.

Tomato – Two tomatoes in the share means I have enough for my chicken sandwiches, a small side of caprese salad with the basil from week 1, and a small batch of Pico de Gallo for our fish tacos.  If at any point you begin to feel overwhelmed with tomatoes, don’t toss them! Just clean the core out, chop and freeze even with the skin on. Use in the coming winter for stew or sauce.

Cucumber – Sliced for wraps and snacks, even if they are a bit crooked or have a few scars, they still eat well.

Cabbage – There is a variation in size of the cabbage this week. Some of you received single medium heads, while some received 2 nice small heads. It just shows that while everything ripened at the same time, forming nice tight heads, they did not all grow as large as others. My husband will make this Lime Cilantro Slaw for fish tacos this week, it's a favorite of mine! It’s also really good on pulled pork sandwiches and burgers, or alone as a side dish.

I think that uses everything in our share except the Maple Syrup. If you don’t make pancakes often, you can use it as a sweetener in many baking recipes, drizzle on carrots or save it to drizzle on squash this fall.


Posted 6/30/2020 7:00am by Colleen Quiram.

Happy 4th of July week! I hope you are all planning a safe holiday weekend, whether you are staying in town, heading to a cabin, or to one of our beautiful Minnesota State Parks as I am. Some of my plan this week is to take part of my CSA camping with us, however you can do any of these recipes at home in the oven as well.

Zucchini - Zucchini Boats are on the menu Tuesday night as I have leftover Italian sausage to use up in the fridge. A coworker from my first years at Untiedt’s made these all the time. They are a fabulous way to use up vegetables in the fridge. You can use any diced cooked meat – steak, pork, bacon, chicken, or sausage in the filling. Or omit the meat, replace with black beans and keep it vegetarian.

Slice a zucchini lengthwise, scoop out the seeds and brush with butter. Bake the zucchini at 350 degrees for 10-15 min, until they just start to soften. While the zucchini is baking, chop any remaining vegetables – onion, garlic, pepper, green beans, broccoli, kale, cauliflower, etc. into small pieces. Pull the zucchini from the oven, stuff the ‘boat’ with vegetable mixture and meat, top with shredded cheese, return to oven for 10min or until top is melted and filling is warm. Serve hot.

Tomato – Finally, the time of fresh BLT’s, caprese salad, and Bruschetta is here! We love Chicken and Cheese BLT’s in our house. Leftover grilled chicken, sliced, on top of toasted bread with melted mozzarella, bacon, lettuce, tomato, and sometimes avocado. Not really a BLT at this point, but it makes for a very filling sandwich. 

Radish – Week 2 of radishes, and as I had said earlier, they just aren’t a favorite of ours raw, but the whole purpose of joining a CSA is to try new things, right? A CSA member had sent me this suggestion last week, I plan to try it Wednesday night with our BLT’s:

6 Radishes, washed and quartered

2 carrots, cut into ½ thick slices

2 Tbsp honey

1 Tbsp Sage

½ Tbsp Salt

Pepper to taste

Toss vegetables in honey & spices, lay out in a single layer on a baking sheet. Roast in oven at 400 degrees for 20min or until fork tender.  I’ll let you know what my family thinks!

Lettuce/Kohlrabi/Kale – I am so excited to try out this recipe this week when we arrive at the campground – Asian Chicken Lettuce Wraps. I plan to substitute 1 or 2 kohlrabi, peeled and sliced for the water chestnuts. Along with 1-2 leaves of kale minced, and some of the romaine lettuce for the wraps in this meal. I will mix up the sauce before we leave and chop the chicken at home. There should be enough for the three of us Thursday night along with some leftovers for cold wrap lunches while camping.

Remaining Kohlrabi – I love fresh kohlrabi, crunchy and mild I usually just cut it into thick matchsticks and dip in peanut butter or veggie dip. If you have young children, they might really like these ‘veggie fries’! They make a great on-the-go snack when hiking as well.

Remaining Kale – When kale is young and tender like this, I will use it along with lettuce on burgers, sandwiches, and wraps. When the stalks are a little more mature, I prefer to rinse, chop, and freeze it to add to soups and stews in the winter. We have both wraps and burgers on the menu for the weekend, so it will all be used.

Strawberries & Rhubarb – Nothing says 4th of July in Minnesota quite like a Strawberry/Rhubarb dessert. We will be making Strawberry Rhubarb Crisp in the cast iron dutch oven over coals, again prepping a bit at home to make it easier. The topping will be mixed, but we will add the butter at the campground. I will also pre-measure and combine the sugar and cornstarch. If you are at home this weekend, there are instructions at the bottom to bake in your home oven. *Edited to add - with the heavy rain Tuesday morning these berries may not last until we go camping. I encourage you to use them soon and do not let the softness deter you! The flavor is amazing, and they will make a fantastic topping for cakes and ice cream.

I hope you are finding new ways to incorporate your CSA into meals. If you have a favorite recipe, send it my way! I will add it to my CSA Collection. Enjoy!


Posted 6/23/2020 6:42am by Colleen Quiram.

Welcome to our CSA program! I am excited to share recipes and meal ideas with you and get to know many of you through email over the next 17 weeks. I hope to help you use your CSA share each week by sharing my family’s meal plan and what we will be doing with our Family share. I’ll be honest, I am not a fancy cook, and oftentimes I will eat all of the grape tomatoes before they ever make it home for use in a recipe! You will not often find recipes that involve a lot of prep, work, or time here. Instead, I will provide you with dinners that my 13 year old son and husband will eat, that can be made after a busy work day, or ways to freeze and preserve what we receive to use this winter.  

With that being said, here is my plan for each item this week:

Broccoli – This is first on the list in a Beef & Broccoli Stir Fry recipe Tuesday night. I prefer my broccoli crisp and not soggy, so I often cook it quick in a wide skillet so any liquid can steam out. Thinly sliced flank steak, sautéed with garlic, ginger, toasted sesame oil, and then add in the broccoli trimmed and rinsed. Continue to mix and sauté until broccoli is cooked to your liking, add some soy sauce (I prefer lite Tamari sauce) and sesame seeds, serve with brown rice.

Cucumber, Romaine & Bibb Lettuce – First, let me explain that I had no idea how much flavor lettuce could have until I had fresh cut, home grown lettuce! I don’t want to cover this light, flavorful, crisp lettuce with a bunch of dressing and toppings. Instead, I will use it in fresh salads with dinner, topped with the sliced cucumber and a light balsamic vinegar dressing. I think we will have salad Wednesday with grilled salmon, and again on Friday with some grilled sandwiches.

Radishes – Not a household favorite to eat raw, but my husband plans to make this Radish Pickles recipe Tuesday night so that we can enjoy on burgers later this month.

Garlic Scapes – If you are not familiar with the flavor of garlic scapes you are in for a treat! These are the seeds of bulb-garlic growing in our fields. Similar to how chives send our flowers and re-seed, garlic will do the same thing. Once we cut the garlic scape off the bulb, the garlic begins to send more energy into forming a nice, large garlic bulb instead of a seed. Dice up the entire stem and use in stir-fry, tuna salads, or even make pesto. I will use it with my zucchini below.

Zucchini – Three zucchini will make about two meals for my family. Thursday - Sliced into ½ inch discs, heat a pan on the stove and melt butter in the pan, add the zucchini in a single layer, sprinkle with garlic powder, kosher salt, and black pepper. Flip them over once they brown on the bottom a bit, add more garlic powder and the garlic scapes. Once the second side browns, they’re done! Higher heat will help them crisp up rather than get soggy. We will have the rest on the grill Saturday, again sliced into ½ inch thick discs, and brushed with a sweet Thai Chile sauce.

Strawberries – Let’s be real, IF these make it home, they won’t make it past the 13yr old boy. I likely won’t have a chance to make any fun recipes. But, if there are a few left, I will mash them up to mix with my Greek yogurts for breakfast. Don’t be afraid to use them even if they look a little darker than store bought! They can be rinsed and frozen for use in smoothies, yogurts, or as ice cream toppings later.

Cauliflower – This should keep until Sunday evening in the crisper. Cut the head of cauliflower into bite sized pieces, also cut a sweet potato into ½” cubes. Melt ½ Tbsp butter in a bowl, add ½ Tbsp olive oil, garlic powder, kosher salt and black pepper. Toss both the cauliflower and sweet potato in the butter mixture, pour onto a shallow baking sheet and roast at 350⁰ for 35min or until slightly browned on the edges. If your cauliflower softens a bit before you are ready to use it, cut the main stem off and place in a bowl of icy cold water, just enough to cover the stem. It should firm up quickly.

Herbs – Basil and Cilantro – I will plant both of these for use later this summer. Cilantro tends to bolt as the weather warms, keep it cool in only a half day of sun and use the leaves as you need to. Basil will provide all season long if you pinch the growing tips back as you use the leaves. Don’t just pull the leaves off the side of the plant.

I hope these ideas help you to us your entire box this week. Please comment and share with us via email or on Facebook what you are doing with your share!


Posted 6/16/2020 10:19am by Jenna Untiedt.

The start of the 2020 growing season has been significantly different than the past few years. The temperatures have been warmer earlier in the season and a bit more consistent as well. There hasn't been any excessive precipitation to date this season, unlike the past few years. The farm is extremely dry, but we aren't alone. Most of west central Minnesota is extremely dry and could benefit from a nice, gentle rainfall. 

Since we can't program Mother Nature, the next best thing we can do is irrigate. We are fortunate to have irrigation on a large amount of our farmland. These systems are currently running 24 hours a day, 7 days a week. Even on the windy days, we just keep watering as the ground is so dry. 

Overall, the crops look exceptional this year! We have started harvesting cucumbers, chub cukes, slicing tomatoes, grape tomatoes, zucchini and even a few strawberries. Our vegetable stands open on Friday, June 19th and the CSA season kicks off on Tuesday, June 23rd. 

As we prepare to open the vegetable stands this Friday, we want you all to understand that sweet corn is hard to come by at this point in time. Just like any other season, we typically start with shipped-in sweet corn from our friends in Georgia and then work our way north until Minnesota corn is ready in mid-July. Sweet corn in addition to watermelons are extremely limited throughout the country this year. Why? Well, there are a few reasons. The first reason has a bit to do with COVID. Back in March, many growers in Florida had to destroy their crops as they had nowhere to take their products. This produced some uncertainty for future demands. The second reason is purely related to economic conditions. Agriculture across the country is in dire straits. Many farms could not secure financing from their lenders this year, therefore were not able to plant their typical crops. We will do our best to bring in the highest quality produce for you all to enjoy until our own Minnesota corn and melons are ready, but we just want to give you a heads up that there may be days without the corn we are known for. 

We have always had a strong commitment to giving back and supporting our communities. This season we have partnered with Wright County Community Action to give them excess produce or produce that is considered a number 2 and unable to be sold in the traditional distribution channels. So far, we have been providing them with zucchini, but as more produce is available and harvested, we will add to the assortment. It is a great partnership as they are able to take a large quantity and distribute to local food shelves throughout Wright County and help those in need. 

Overall, the season is off to a great start! We can't wait to get our products out to you on a regular basis. We truly enjoy growing for you. 

Posted 4/30/2020 8:52pm by Jenna Untiedt.
It's so hard to believe, but it's the first of May already and you are due for a farm report. So far, the spring has been so beautiful and allowed us to accomplish so much more than the last several springs at this date. We have many crops started ahead of schedule, and they are looking so healthy. Our first sweet corn has emerged, the onions are up and beginning to bulb, and our first tomatoes are blooming and setting baby fruits. The beginnings of our CSA are all looking stellar and we are excited about what we have to offer.
COVID-19 has thrown us a curveball this season, but we are rapidly adjusting and making modifications in just about every area of our business. Building online platforms for flower sales at our garden centers, creating new operating procedures for workers on the farm, and making staffing adjustments as many of our employees who return year after year on the H2A agricultural worker visa have been unable to leave their home countries due to lockdowns. Creativity, perseverance, and just plain old hard work is getting us through this time. 
I encourage you all to get outside and enjoy the weather we have been having. By the time this blog goes live, all 7 of our Garden Centers will be open. If you feel comfortable shopping in person, visit our wonderful staff. They would be happy to assist you in picking out plants this season. Our online shopping with curbside pickup or local delivery is coming soon for those of you who feel more comfortable with that option. Simply seeing a colorful patio pot on your front steps or your deck and improve your mood for the day. 
Stay well, 
Farmer Jerry
Posted 4/6/2020 2:56pm by Colleen Quiram.

As Spring progresses, we are eagerly anticipating the opening of our Garden Centers across the west metro! At this time, we are planning to set up our locations and open our ‘doors’ as planned in early May.  

While we will be open, how you shop with us might change. We do not know what quarantine orders may be in place when we open, but we can plan and prepare for the road ahead!  

At this time we are:  

  • Hiring for all locations! We are still looking for seasonal employees to assist with orders, plant care, and general sales at all our Garden Centers (Apply here!)    
  • Planning for the safety of our employees and customers. We plan to have hand-washing stations available and will follow social distancing protocols.
  • Preparing all Garden Centers for curbside pickup. This is still in progress and we will update as we have more information.
  • Staying social!! Follow us on Facebook and Instagram for updates on opening day dates, possible curbside pickup and online ordering. @UntiedtsVegetableFarm  

We look forward to seeing you again this spring, and we appreciate your support!

Posted 3/28/2020 7:39am by Colleen Quiram.
We have been asked about our plans during these uncertain times. Just like you, our families are being affected by social distancing, our children are home from school preparing for distance learning, and we are looking ahead wondering what the future holds. While we are unsure of what will happen in the coming weeks and months, we are certain that we will continue to grow and produce food for our customers and communities.
Agriculture is the backbone of America, and we are thankful to be classified as an Essential Service by the current administration. Currently we are growing on schedule, planting annual flowers for our garden centers and sowing vegetable seeds for planting in our high tunnels and fields. We have every intention of beginning our CSA program as scheduled in mid-June, and we look forward to the season ahead.
Every business across the nation is being affected by COVID-19, and we believe the flexibility of our farm to pivot quickly to the changing environment will guarantee our success this season.
We can not encourage you enough to support local and buy local! We will get through this together! We ask you to be safe and cautious in your daily life and rest assured, we are here, we will continue to take care of each other, and most importantly we will continue to GROW FOR YOU! 
Jerry & Crew
Are you still planning on doing the CSA?
Absolutely YES! We are already planning and planting for the 2020 growing season and will continue to provide the CSA program. Currently there is no evidence of COVID-19 being transmitted through food or food packaging. Source: (3/25/2020) However, we are increasing our requirements of sanitizing equipment and tools, using personal protective equipment such as gloves, and, in an abundance of caution, we may use more bags in our packaging to protect your produce in transport.
No matter what happens with COVID-19, we still need to eat and eat healthy!
I am picking up my share at my workplace and currently working from home due to COVID-19. What happens if we are not allowed to return to work before the CSA deliveries begin?
We have many public drop locations available and will work with you to relocate your share to whichever location is most convenient. Contact Colleen with any dropsite changes.
Are you planning on doing any drop offs this year directly to people's homes due to COVID-19?
Currently, we anticipate being able to deliver our shares to public drop locations, not requiring home delivery. However, we are evaluating many different delivery options should public drop off not be available.
Posted 2/18/2020 12:37pm by Colleen Quiram.

Have you been using any of the frozen goodies from your CSA share this winter? This past week I made another batch of pasta sauce using my frozen tomatoes and some Sausage & Kale soup using the frozen chopped kale from this past summer.

While I miss our own produce (I happen to think Jerry & Crew grow some of the best produce in the state, but maybe I’m biased?) I am still trying to eat local and support other area farmers when I can! The Coborns store near me in Albertville does a fantastic job stocking Minnesota Grown produce in the winter, including Revol Greens, Bushel Boy Tomatoes, Parsnips, Carrots, and Alfalfa Sprouts. Yes, these products will be more expensive than the produce grown in Mexico or California but purchasing these items help to support Minnesota farmers!

We are 4 short months away from the start of our CSA program – are you signed up yet? Now that I have my first CSA season under my belt, I am excited to get year two rolling with some changes to our program. I read each and every one of the survey responses we received (438, Wow!) and a common theme was ‘it’s just too much!’ which tells me two things – I need to do a better job helping you use your share, and maybe we need to have a slightly smaller share for smaller households. So, we are introducing the Mini Share for 2020 and it is off to a good start! The new Mini Share isn’t for everyone however, as you will receive not only less quantity, but also less variety in your share.

What does that mean?

It means you might miss out on a melon, some beets and beans, or maybe peppers and tomatoes. Each week we will look at our available produce and see what we can provide without overwhelming smaller households and wasting food by giving you more than you can use.

Did you know over 40% of the food grown in the USA is wasted? We are a sustainability focused farm, and that number is hard for us to see. Some of that food waste happens long before it reaches the consumer, about 10%, but the majority of it happens at the retail and consumer levels. As a farm we can always grow more, and provide more, but if you are throwing it away because we are giving you too much in your share then we need to make some changes. This year that change for us is adding the Mini Share.  While I know that we all get busy, I'd like to encourage you to eat more from the earth, and less from a box, can, or restaurant.

This season I ask that you partner with me as I help you use that share each week, whether it be Family or Mini. I will do my best to provide you with the tools you need to utilize everything in that box; recipes, storage information, and meal ideas. Together we can make the most of all the wonderful produce Jerry & Crew have to offer, and waste less!