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Posted 7/11/2016 6:23pm by Jenna Untiedt.

It is that time of the week again, what are you going to do with everything in your share? This is one of the weeks where I am just going to have to give you ideas and not actually partake in any of the prep work. With Farm Tours happening this week, no evenings will be spent ay home, which means meals on the go. I did roast a few veggies, so I will use those up throughout the week!

Roasted veggies? Yes, basically my life savor. I used to think you only roasted vegetables in the winter for some reason, but I do it all year round now. Roasted veggies are added to almost every meal I eat...simply, the best. 

What can you roast from this weeks share? Well, id throw the carrots and potatoes on a cookie sheet and roast away. On another sheet, id add the cabbage and onion. They cook at different speeds, so once they are done, id toss them all together. I roast zucchini as well, but some people aren't a fan of the texture once reheated. I don't mind it, so it is an easy way to get another vegetable in the mix. 

I posted a link for Sesame Green Beans in the newsletter. They look fabulous! You can make the entire batch of peas that way and have them for several meals throughout the week. Maybe in the few hours I have at home this week, I can find the energy to make this. 

Cucumber and chub cukes are my go-to snack everyday. Sometimes I will sprinkle a little salt or even a little feta cheese. This week you can even mix in the grape tomatoes! This makes for a truly great snack or appetizer. 

This is a short guide this week, but I hope it helps! I will likely see many of you at Farm Tours this week and over the next two weekends. Please feel free to post and pictures on social media and tag us so other CSA members can see what you are up to with your share.

Have a great week!

 

Posted 7/5/2016 4:01am by Jenna Untiedt.

Happy post 4th of July! Hopefully everyone had an enjoyable day. Although some of my day was spent in the office, the afternoon was spent with a puppy. And in my world, puppies make everything better, so it was a great 4th. You see, I really want a puppy but it just doesn't work out with my work schedule at this point in my life. So you know what is even better? When your parents get a puppy and you get to see it everyday. It is truly the best of both worlds. 

Ok, back to what to do with the share this week. There are so many possibilities this week, I just hope I get to make everything I want. Sometimes I have great intentions, but I run out of time. 

Here are some ideas to help you through the box:

Chub Cucumbers: Please make my grandma's refrigerator pickles with these and the onion! Bam! You will use most of the chubs and will have a great snack for the whole week. When I was a kid, my grandma would make these all summer and send them home with us. I am not quite sure why my mom never made them, but it was always a special treat from grandma. Super easy to make, and here's a helpful hint: If you have a food processor, use it to slice the chubs. No need to peel them, just stick them in the processor....saves so much time!

Kale: I love kale. I could eat it every day. Kale chips are probably my favorite. Simply chop the lake, I chop the stem as well because it is faster, but feel free to just use the leaves. Drizzle with olive oil and massage in so the kale absorbs the oil and bake at 425 for 10-15 minutes. Make sure to keep an eye on it as it can burn, but the more often you stir it, the crispier the leaves get. Top it off with some seasoned salt or garlic salt. 

Need to eat the kale without knowing you are eating kale? Saute a piece into your scrambled eggs. Throw some into a morning smoothie...honestly, you will never know it is there. You can even chop it up and freeze it for soups this winter. So many options!

Swiss Chard: I ate this for dinner again last night and it was phenomenal. Just cook it down over medium heat and enjoy! I like to use leftovers in the mornings with my breakfast of eggs. 

Potatoes: Boiled is perfect, but grilled might be even better. Chop them up and place in aluminum foil with some butter and salt. Grill and enjoy!

Carrots: I like to use the carrots as a go to quick snack for the week. If you like cooked carrots, these are great to roast and top with a little honey. I always think I like cooked carrots, but then am disappointed when I go to eat them. Ill keep mine raw, but the possibilities are really endless. 

Beets: The love it or hate it vegetable. Personally, I love them, but I hate cooking them because they turn everything red! So, I wrap each beet individually in tinfoil and roast them until they are soft. Let them cool, the skin should gently peel off once cool. Personally, I don't really like beets warm, but I am a huge fan of them on salads or mixed with some feta or goat cheese. I usually like to have a bowl of diced up beets in my fridge that I can grab at any time. 

Zucchini: Lately, I have been a big fan of raw zucchini with some hummus. Toss it into any stir fry though for extra veggie consumption! 

Peas: Shuck them and boil for an awesome addition to dinner. These peas are so sweet that you can just eat them raw as well. 

Tomatoes: Real tomatoes! They have wonderful texture and great flavor. Add them to a burger, a sandwich or salad. You will be receiving tomatoes regularly, but enjoy these first ones of the season. 

Peaches: We know peaches do not grow here. As Farmer Jerry said, these are from Georgia. We wanted to make sure you got some fruit this week in the shares since we do not have enough berries to send yet. Let them ripen a bit and then enjoy! 

 

There you have it. Hopefully some helpful hints to make it through your share this week. Enjoy!

Posted 6/28/2016 3:42am by Jenna Untiedt.

Week 2 of the CSA program is upon us. There is so much goodness packed into the share this week, I am going to give you a few tips to get through it all once again. Sometimes we just have to stretch our thinking and comfort level of cooking so we can enjoy all the freshness that we receive each week. 

This time of year can be a bit challenging as the hours worked are long and days off are non-existent. So last night, with little time or energy I grabbed the contents of this weeks share and decided stir-fry was the solution. In less than half an hour, I had a complete meal and very few dishes. I think I was more excited about the very few dishes. Here is what I did:

Stir Fry:

Slice 1 Head of Cabbage into thin strips (used as the base of stir-fry instead of rice)

Peel and slice 2 Kohlrabi (they act as water chestnuts)

Snip the ends off of the snow peas

Thin Sliced Onion and 2 Bell Peppers (not in the CSA, but happened to have on hand)

1 steak thinly sliced

Cooking Instructions:

If you own a wok, awesome, if not this works just fine in a frying pan as well...the bigger the pan, the better. I did not have a wok last night, so I threw the steak in a frying pan with a dash of sesame oil, olive oil, and teriyaki sauce. I cooked for a few minutes until steak was tender and removed meat from the pan.

In a second frying pan, I added all the vegetables except the cabbage. Again, I cooked them with a dash of sesame oil, olive oil, and teriyaki sauce. Sautee those until soft...usually about 12-14 minutes. In the frying pan I used to cook the meat, I sauteed the cabbage. It looks like a lot when you put it all in the pan, but cabbage cooks down quite a bit. This takes maybe 10 minutes.

Once all the veggies are to desired tenderness, throw the meat onto the veggies to warm it back up and serve! Now, I used the cabbage as a base for the stir fry...kind of like the normal use of rice. Don't get me wrong, I do love rice, but I don't eat it too often. This meal was a great way to use up 3 veggies from the share! You can add whatever other veggies you like as well!

Now, what to do with the rest of the box?

Asparagus: Roast it, Grill it, Steam it...enjoy it now because there is likely only a week left of homegrown asparagus season. Feeling adventurous? Try making an asparagus and pea risotto. Here is a great recipe I have used before: Asparagus and Pea Risotto. It calls for shelled peas, but you can easily use snow or snap peas as well. Give it a try!

Cabbage: If stir fry isn't your thing, try a homemade coleslaw. 

Chub Cukes: Slice and eat...really, I bring these to work almost daily. They don't last too long around my house. Later in the season you will get enough to make a family recipe of refrigerator pickles....I made 7 batches yesterday for an event and can't wait to try them in a few hours!

Kohlrabi: With such a mellow flavor, you can really add this vegetable to anything. Roasted or in stir fry is my favorite way to eat it. 

Baby Red Potatoes: Growing up, we ate these almost every night. I never thought anything of it until I was a real adult and started buying potatoes in the store. They are horrible, they have no flavor. I didn't really understand what my dad would talk about when I was younger....these potatoes are the best. Boiled is my favorite, but grilled is a close second. Try them for yourself and see what we are talking about!

Lettuce and Romaine: Salads, burger toppings, lettuce wraps (romaine)...so many uses for it. The lettuce season is so short here, we have to enjoy it while we can. 

Radishes: Slice and keep in a bowl of ice water in your fridge. A great quick snack that is extra crunchy. 

Snow Peas: Stir fry or sauteed is the best route to use these up. Truly tender and so much flavor. 

Snap Peas: A great snack....sweet and crunchy. 

Swiss Chard: Truly one of my favorite summertime veggies. My favorite way to eat the chard is to slice it up, stem and all and saute it in olive oil or....bacon grease. Yes, I know...not the healthiest, but sometimes a little treat is good. I like to cook about 4 pieces of bacon, make it crispy, then I remove the bacon and add the chard. Once the chard is cooked down and pretty wilty, I add the chopped up bacon back to the pan. A great treat!

Basil Plants: Alright, confession, I already killed my herbs from last week. I think the key to keeping plants alive is to be home to care for them. Considering I have barely been home in the last week, that might be the reason my herbs died. My basil plants need to survive though. Fresh basil with tomatoes is the best summertime treat. A little trick I like to do is pick the leaves as often as possible and either dry them or make batches of pesto to freeze and use throughout the winter. So many options with these fresh herbs!

There you  have it....some ideas to help you through the box again this week. Have a great week and Happy 4th! It sounds so crazy to say that, but really, the 4th was a week from yesterday. Shares will be delivered on the 5th next week, so if you need to change a location please let us know ASAP. The What's in the Box email will still go out on Monday, so keep an eye out for that. Have a great week!

Posted 6/21/2016 4:22am by Jenna Untiedt.

Today is the day. A day that we work year round for, the first delivery of the CSA shares. The morning begins at 3am under the moonlit sky. It is rather peaceful as we prepare to pack all of the shares. By 4:30am as I write this blog though, the birds have begun to chip and the skies are beginning to lighten. By 7am all CSA shares will be packed and on the road to their subscribers. What a whirlwind when you truly think about it. We are truly thankful for you as the CSA member, but also for our staff, the ones who truly make all of this possible. 

Now, onto what to do with what's in your shares. If you are a CSA member, you received an email from Farmer Jerry on what is in the box. While that is helpful, you still may be wondering what to do with the contents. One of my favorite things about our CSA share is that for the most part, everything in the box is recognizable and fairly easy to cook. I'll do my best to give you tips and tricks each week to get through the box. 

Since I have to be in the office by 3am on Tuesdays and I have an hour commute to work, I choose to stay at the farm/my parent's house on Monday nights. My parents think it is great because I end up cooking dinner each week. My rule is: I don't mind the cooking, but I am NOT doing the dishes. I hate doing dishes, it is the worst chore followed closely by folding laundry. 

Alright, these are some recommendations for how to get through your shares this week:

  • Asparagus: Roast, steam, grill...all fabulous ways to consume this awesome vegetable. Last evening we enjoy the asparagus wrapped in bacon. Seriously, so good and so easy! My mom thought I was super fancy, but really...not much work at all! Just take 2-3 spears and wrap with a thin piece of bacon. I like to throw mine on the grill until the bacon is crispy, but you can also broil or roast as well. 
  • Cauliflower: Roasting vegetables has been an obsession lately. This is one of my favorites. Slice it up, toss in a little bit of olive oil, throw on a cookie sheet and roast at 500 until it is at the desired tenderness. I'll be real with you all....I cook maybe 2x a week in the summer, but when I do, I cook a lot so that I have leftovers. This is one of my favorite leftovers!
  • Herbs: I can not express enough how great fresh herbs are. I am quite excited to try out the lemongrass this season. Let's just hope I can keep them alive. Yes, I work for a farm and grew up on a farm, but to successfully raise plants such as herbs one must be home to care for it....being home is the part I struggle with. My goal this season though is to keep my herbs alive til fall. Let's see how it goes. 
  • Kohlrabi: The MOST underrated vegetable of all time. I had never had kohlrabi until we started the CSA. My parents had deprived me from this wonderful vegetable. Roasted kohlrabi with some chili powder and garlic salt is phenomenal. There wasn't a piece left last night! Just peel, slice into small wedges, coat in olive oil, a tablespoon of chili powder and a couple shakes of garlic salt. Roast at 500 degrees until browned on either side. 
  • Lettuce/Romaine: Truth....I buy lettuce from the grocery store in the winter, but can never make it through a bag or container because it tastes so bitter to me. This lettuce you are receiving today though is a different story. It has flavor! My summer staple is a fresh salad at most meals. Search Google or Pinterest for some fun new summer dressings to try as well!
  • Radishes: Ok, not really a fan, but ill eat them to appease my father because they are his favorite. Im not a huge recipe follower because I am quite impatient when it comes to measuring things out. Here is a recipe I did use for the radishes last night and one that I will use again to get through my bunch ill take home today: Creamy Radish Salad
  • English Peas: Too bad these have such a short growing season in MN. They are fabulous. I made my mother shuck them last night, so they tasted even better. These are great to throw on a salad or boil them and add a tad bit of butter and salt. Perfection.
  • Zucchini: I already can hear some of you moaning saying "Not Zucchini." Let's try and be positive. I used to be the same way. Every summer we would have zucchini stir fry probably twice a week for dinner and I hated it. Zucchini is such a versatile vegetable. You can eat it raw on salads, turn it into bread, make zucchini stir fry, roast it or grill it. Cheese makes most things better in life, and that includes zucchini. Slice in 1/4 inch pieces, place on a cookie sheet and roast for about 25 minutes, top with Parmesan cheese and bam...you have a great side dish.  

There you have it. A few ideas on how to make it through your share this week. I will do my best to update our Facebook page with tips, tricks and ideas to help you all. Many of you will ask how do I come up with these ideas? It is simple. Google is my best friend followed closely by Pinterest. Try it out, just search for something as simple as: Zucchini Recipes. Choose one and try it! 

Until next week- 

Jenna

 

Posted 4/25/2016 4:02pm by Jenna Untiedt.

It is Opening Week for our Garden Center locations!

 

Here is how the week looks in terms of Opening Dates:

 

Tuesday, April 26: Downtown Buffalo and Minnetonka

Wednesday, April 27th: Waconia at Mackenthuns and St. Louis Park at Knollwood Mall (NEW LOCATION BEHIND KOHLS)

Thursday, April 28th: Buffalo at the Country Store and Maple Grove

Monday, May 2nd: Eden Prairie Center

 

We hope that you all stop by and say hello! 

 

Posted 4/4/2016 9:36am by Jenna Untiedt.

We've had some interesting comments and questions after many of you saw the Grow with Kare feature Bobby Jensen and Laura Betker did for Kare 11 on our tomato grafting program. If you missed it, you can check it out here. First of all, this grafting program is purely conventional and involves absolutely no GMO technologies whatsoever. 

The program itself has been developed here at Untiedt's over the past six or seven years to increase fruit quality and to reduce, and or eliminate, our pesticide load due to healthier plants with root stocks that have a natural resistance to the root fungus complexes of fusarium and verticillium. The process uses our selected fruiting varieties which we believe are very superior in the qualities we desire such as real tomato flavor, sweetness, firmness, juice quality and color. To these, we select a root stock which adds the qualities we desire such as plant vigor, disease resistance, and size. 

The grafting process is as follows:

We seed the scion or top part of the plant with extra seed to cover the "die off." This means we seed about 1.5 times the quantity we'll need as we can lose up to 1/3 of the plants after we cut them to match up to the root stocks. The procedure is the same with the root stock, only we may need more seed than the scion as many root stocks germinate very unevenly causing a larger percentage of loss. 

When the seedlings reach a diameter of about 1-2mm, we cut them at a 45 degree angle and match the scion (top part) and the root stock and clip them together. They are then placed in a heating chamber (ie. Plant Hospital) for 1 week to grow together and then they are moved to the greenhouse for another 4 weeks when they will be ready to transplant into our gardens. All in all, we will have sown 3 seeds to get 1 plant. Quite an expense, but really worth it in the long run. 

Next week, we'll be discussing other plants we are currently grafting. We think you'll be fascinated! 

Posted 3/29/2016 9:57am by Jenna Untiedt.

The calendar tells us that is it officially Spring, but the weather begs to differ some days. We love the days of sunshine and warm temperatures, but the days of cooler temps send us into a little bit of worry in the evenings. 

The greenhouses are all up and running. Flowers are being planted each week to ensure we have a wide selection for you all to choose from throughout the planting season. The color is absolutely stunning, but we don't let the colorful blooms stick around too long before we cut the plants back in order to produce a healthier plant for you to purchase in the coming weeks. From geraniums to petunias, we will have a wide selection of bedding plants, patio pots, combination planters and hanging baskets for you to choose from come the right time! 

Seeding is a daily occurrence at the farm right now. Onions, broccoli, cauliflower, brussels sprouts, kalettes, and jicama are a few of the items we have taking up greenhouse space right now. We seed these items and give them a head start in the greenhouse before we plant them in the high tunnels. That way, they have a little bit of a size advantage and will likely be ready in mid-June or shortly thereafter. For the brussels sprouts, kalettes, and jicama, we plant them so early because the maturity is sometimes upwards of nine months. With the Minnesota growing season, we need a head start to ensure we can get you, the customer, the produce when our CSA  or retail locations are still operating. Shares for the 2016 season are still available, tell a friend or sign up today! 

Our orchard crew has arrived for the season. Every spring we must prune the apple trees in order to keep them healthy and encourage strong production. It will take our crews roughly a month to complete all the pruning, but this is absolutely necessary so that we can provide you with the highest quality apples come the Fall. 

Lastly, it wouldn't be Spring if we weren't preparing to open all of our Garden Centers for the season! We are excited to announce a brand new location at Eden Prairie Center this season. In addition to Eden Prairie, we will be back at Knollwood Mall, Maple Grove Crossings, Minnetonka (7 & 101), Buffalo, and Waconia. If you, or someone you know is looking for full or part time employment, we would love to hear from you! All applications can be found online

 

Posted 3/22/2016 3:03pm by Jenna Untiedt.

We have been teased with Spring here and there for the last few weeks. With the chance of snow again tomorrow, we have to believe that Spring will stick around one of these days. 

With Spring around the corner, we are excited to add to our teams of talented garden center associates. We are now hiring for our Buffalo and Waconia Garden Center locations. Both locations are looking for full and part time employees. Our remaining locations will begin hiring soon!

Interested in joining our team? Take a look at the description below, and if you think you are a good fit, fill out the application at the bottom of the page. 

We are seeking both Garden Center and Vegetable Stand Associates who are focused on providing the best in customer service to all customers, knowledgeable about bedding plants and locally grown produce, and possess a willingness to learn and adapt to an ever-changing, exciting work environment.

Main responsibilities:

  • Greet customers in a friendly manner and assist them in any way needed.
  • Assist customers in choosing plants or produce, answer questions, help carry and load items in their vehicles, etc.
  • Be comfortable and competent in accurately processing cash, check, credit card, and gift card transactions on our POS system.
  • Clean, sweep, and organize our sales space to provide a neat and safe shopping area for our customers.
  • Water, fertilize, deadhead, trim and maintain plants to improve product quality.
  • Assist in merchandising the garden center, including creating displays, consolidating or spacing out product, updating signage and pricing of products, and keeping displays full.
  • Assist in unloading trucks from our farm in a safe manner.
  • Consistently represent our company and farm in a professional and positive manner.

Basic Qualifications:

  • Ability to lift 25lbs frequently and 50lbs occasionally.
  • Ability to engage customers in a fun and positive manner.
  • Strong work ethic.
  • Ability to stand, walk, bend, and lift for entire shift.
  • Available from late April through Halloween for Garden Center Associates, including evenings, weekends, and holidays OR available from mid-June through Labor Day for Vegetable Stand Associates.

Preferred Qualifications:

  • Experience working with plants in a retail environment.
  • Strong communication skills and ability to easily build rapport with customers.
  • Ability to work and complete tasks in a timely manner with minimal supervision.

How to Apply: Send completed application, available here, and resume to:

Attn: Hiring Manager

Untiedt’s Garden Market

4750 - 25th St SW

Waverly, MN 55390

Admin@UntiedtsWeGrowForYou.com

Fax: 763-658-4367

 

We accept applications anytime, and will be conducting interviews in late March to early April.

Thank you for your interest in working with us. We look forward to hearing from you!

Posted 8/4/2015 6:52am by Jenna Untiedt.

Who needs a main course when you can just have veggies for dinner?

As always, Monday night was spent preparing most of the CSA contents so that I can share ideas throughout the week. 

Here is a glimpse of what was made and enjoyed!

Mediterranean Heirloom Salad

Thinly slice 3-4 heirloom tomatoes. Arrange on a platter; top with 1/4 cup pomegranate seeds and 2 tbsp each: toasted pine nuts and chopped mint. Season with salt and pepper, drizzle with olive oil and sprinkle with crumbled feta cheese. 

Kale Chips with Parmesan Cheese

Drizzle with olive oil, massage into the kale. Bake at 450 until crispy. Top with a sprinkle of Parmesan cheese. 

Grilled Beets

Wash and peel beets. Dice into cubes. Place in aluminum foil with olive oil, salt and pepper. Place on grill for 30-45 minutes or until soft. 

We only ate about 1/4 of the beets for dinner. The rest will be used to top off salads or an afternoon snack with a little goat cheese. 

Sweet Corn

Bring water to a boil. Place corn in boiling water. Once water has resumed boiling, keep corn in for 3 minutes then remove. 

Green Beans with Shallots

A favorite at our house. Saute the shallots in 2-3 tbsp of butter, then place green beans in skillet. Saute until to your desired tenderness. 

Veggies for Dinner!

 

Posted 7/21/2015 4:09am by Jenna Untiedt.

Welcome to week 6 of the CSA! We are getting into some of the peak growing season, so make sure to enjoy some of the best harvests of the season. 

Unsure of what to do with all of the produce in your box? Here are a few suggestions to help you use up all the fresh produce!

1. Kohlrabi Fries (cut like steak fries or spiralized)

I go through phases of using my spiralizer for everything, so I chose that route. If you choose the steak fries route, simply bake them longer. These are a great addition to any dinner. 

2. Kale 

I am not going to lie, I could eat kale chips everyday. They are definitely one of my favorite parts of summer. The kale is freshest and most flavorful! Simply chop the kale, mix with a little olive oil, and top of seasonings of your choosing. Bake at 425 for 10-15 minutes or until crispy. 

Sautee some kale each morning with an egg or two. This is a great way to use up kale that is getting a bit wilty. 

 

3. Roasted Beets

Personally, I like to roast all the beets at one time. I wrap each one individually in tinfoil and bake at 350 until soft- usually 75 minutes or so. Then, unwrap and let cool. Once cooled, the skins should peel right off.

What to do with them once they are cooked? Last night, we enjoyed beets on top of a bed of kale and mixed greens along with steak, tomatoes, goat cheese and balsamic reduction. 

If you are looking for a quick snack, slice the beets after they have cooled and toss into a container. They store in the fridge cooked for up to a week. Simply grab and go! Topping with a little bit of honey goat cheese from Trader Joes is a great treat. 

 

4. Chub Cukes

There are enough in the shares this week to make a batch of Grandma Punky's Refrigerator Pickles. These are quick to make and most everybody loves them! If you are in a hurry, a food processor that has a slicing blade can be used to slice the chubs!

Fun Fact: Myself and Megan will be making at least 25 batches of pickles for tours this coming weekend. 

If you don't like pickles, slice up and mixed with the grape tomatoes for a quick, on-the-go snack. 

 

5. Tomatoes

BLT's anyone? Great for sandwiches or even just sliced as a snack. Or, try making bruschetta, it calls for plum tomatoes, but regular slicers work just as well.  

6. Grape Tomatoes

One of the best snacks. These have so much flavor! If you aren't a huge tomato lover, slice the tomatoes in half, mix with some fresh mozzarella cheese, olive oil, and basil. You will have yourself a wonderful caprese salad. 

7.  English Peas

Grab a bowl and turn on your favorite tv show. Shell the peas, boil and enjoy.  A bit of advice, always cook longer than you think. These take much longer than frozen peas to cook. 

8. Potatoes

Boil, grill, sautee....all great ways to cook these summer specialties. Top with some fresh herbs for a special treat. Add a bit of onion for even more flavor!

9. Raspberries

Homegrown berries are NOTHING like berries you buy in the grocery store. The shelf life is much shorter, they are picked ripe, and often times are much softer than store bought berries. If these arrive dark, dark red- time is limited so use them as quickly as possible. Warning: DO NOT WASH and then place in fridge as they will not last. Simply rinse right before washing, but they really don't need to be washed as they have never touched the ground. 

No chance to eat them within the first day or two? No worries, just place them on a cookie sheet and place in the freezer. Once frozen transfer to a freezer bag. These are great additions to smoothies, ice cream or compote. 

 

Here are a few pictures from dinner last night:

                 Displaying image1.JPG   Displaying image2.JPG 

 

                                 Displaying image3.JPG 

Well, I hope this helps some of you who may be overwhelmed with what do with everything in your box! As always, if you have any questions let me know.