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Current happenings on and around the farm!
Posted 8/9/2016 3:54am by Jenna Untiedt.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Until next week.... 

Posted 7/26/2016 3:42am by Jenna Untiedt.

First off, thank you to all of you who attended the farm tours this season. We appreciate the opportunity to get to know our members in addition to being able to share our philosophy on growing local produce and what goes on at the farm. Unfortunately, I had to miss out on the weekend tours this season due to my mother's injury and the need to be at the Farmer's Market instead. You were in good hands though. A big shout out to all of our staff who put in many, many, many extra hours to make sure the tours were ready for you all!

Now, on to what you can find in your share this week:

Sweet Corn: As I said last week, I am a really picky corn eater. This corn is AMAZING! My parents have been getting meals delivered most nights since my mom isn't able to cook at all due to her injuries, so the staple of corn for dinner has been lacking for my dad. Last night though, I made dinner for them and we had corn and it was fabulous. I just can't picture eating summer meals at their house without corn. 

Eggplant: Oh, the infamous vegetable that you all either love or hate. When I sell CSA shares throughout the winter so many people tell me if we include eggplant they do not want to sign up. Rest assured, you are not receiving a full box of just eggplant, and more importantly, you will receive it a couple times...that's all. Now, what to do with it? Here is the thing, there is so much you can do with it. Eggplant Parmesan, eggplant lasagna, baba ganoush. So many options! Some of you may be thinking...What is baba ganoush? Well, it is like hummus...kind of. Give it a try. It is easy to make and you can dip your cucumbers, green pepper, and even carrots in it! 

Tomatillo/Jalapeno Bag: Salsa Verde, enough said. How about make tacos this week and top with salsa verde and fresh tomatoes? The salsa verde will keep in your fridge for a while, you can even freeze some of it if you know you can't make it through the entire batch this week. 

Onions: Well, you can use half in the salsa verde, but the other half chopped up and roasted with potatoes would be awesome. Dinner last night included roasted onion, green pepper and potatoes. Yum, Yum. 

Carrots: Anything better than fresh carrots? I don't think so. Don't get me wrong, I am definitely a purchaser of baby carrots in the store as well, but these taste so much better! Pair with some baba ganoush and you have a few snacks covered for this week. 

Kale: My favorite vegetable that I could definitely eat every single day. The downfall? The mess it makes on my kitchen floor when I chop it. Oh well, I think it is totally worth it. Anyways, I like to just chop it up and mix with a bit of olive oil and bake until crispy. Keep a close eye on it because it does burn easily. If you don't eat it all once cooked, save until the next morning and mix in with your eggs. 

Chub Cucumbers: The fact that there is going to be a break in these for a while is making me sad. A friend of mine recently asked if I had tried the baby cucumbers from Costco....I may have rolled my eyes and said, yes, but why would I buy those when I can have fresh ones? These are just so crispy and crunchy, great for any snack or another batch of refrigerator pickles. 

Tomatoes: A great topper for those tacos I talked about earlier, or a BLT, or mixed in with eggs and kale, or so many different options. Truly enjoy the flavor homegrown tomatoes have because before we know it, we will have to buy them in the store again and that is definitely not fun. 

Potatoes: Since the heat has subsided a bit, try chopping these up and roasting with onion and green pepper. I made a batch last night and there is some left. I can't wait to mix it with some kale and eggs for breakfast.

Green Pepper: Now you may think, oh great, a green pepper. Wait til you cut into your pepper....look at the walls of it. They are much thicker than any pepper you would buy in the store. Crunchy and sweet all at the same time. Enjoy!

There you have it, the week 6 share. Hopefully you can all take some time to enjoy what is in your box this week.

Until next week....

Posted 7/18/2016 4:45pm by Jenna Untiedt.

It is that time of week again, Tuesday, and time to figure out what to do with the things in your box. I'm not going to lie, this week's box is pretty stellar and I am pretty excited with some of the ideas I have come up with, now if only I find the time to implement them all. 

First things first, thank you to all of you who have attended the farm tours thus far. We had one rainy and chilly night, but the other three days have been pretty superb in terms of weather. I met many of you on Tuesday and Thursday night, but had to work at the Minneapolis Farmers Market over the weekend to cover for some missing staff. I know you were all in good hands though and Megan and Colleen had things covered and Jerry and Craig took care of you all on the tours. We look forward to seeing many more of you this coming weekend. 

One last thing before I jump into the share this week, thank you to all of you who have sent warm thoughts regarding my mother. Many of you learned on the tour that Farmer Jerry's wife Susan (my mother) had a terrible accident about two weeks ago. She is recovering from two broken wrists and a broken neck. She is home and on the mend, but the recovery period will be long but the outlook is good. Again, thank you for all the positive thoughts!

Alright, let's jump into what is in the boxes this week:

Sweet Corn: The first of the homegrown. Now, I am going to be honest with you all, this is good sweet corn, better than anything you would find in the grocery stores, but the best is yet to come. Eat this within a day of getting it, as this variety just doesn't hold its flavor too long. The best way to cook it is to bring a pot of water to a rolling boil, once boiling, place the corn in and once it is boiling again, cook the corn for three minutes. Do not overcook it, or it can get mushy, and mushy sweet corn is no good. Growing up, we would pass around different varieties of corn every evening at dinner. Nothing has seemed to change, this same thing happened last night as we tried the corn you are receiving today. All of our conversations would center around sweet corn. Still to this day, whenever we eat sweet corn together, we always discuss the flavor and texture. I guess you can call us pretty judgmental corn eaters. 

Beets: It is supposed to be terribly hot this week. Roast these and put them in the fridge for a cool snack. Add some salt and pepper, and for an even better treat, throw some goat cheese with them...drizzle with a little honey and you have yourself a wonderful snack or topping to a salad.

Sugar Snap Peas: A wonderful snack on the run. Rinse and toss into a few small baggies to grab on your way out the door. 

Zucchini: Since the weather looks pretty miserable over the next week or so, dice these up and throw them on the grill. Drizzle with a little olive oil and enjoy! I am pretty anti-cooking indoors when it gets so hot, so grilling is the next best option. 

Black Radishes: So, sometimes I get myself into a predicament. A friend of mine asked me if we grew black radishes, I said no but I would see what we could do. Well, next thing you know they are ready for the CSA and I need to figure out what to do with them! They have a ton of nutritional qualities that are phenomenal for you, but at the same time, I am sure many of you are going to be perplexed with what to do with them. Here is an article by the Huffington Post that gives you a few ideas on what to do with these ugly looking veggies: Three Ways to Cook One Tough Radish. Remember, we are just giving you a sampling since it is a little more exotic than other veggies we send you. 

Turnips: I love turnips. Let me rephrase that, I love fresh turnips in the summer. I tried to buy them at the grocery store this past winter and they were covered in wax. Roast them, boil them, treat them like a potato. They have a real mild flavor and I think are a little bit lighter than a potato. Here is one of my favorite recipes for turnips: Crispy Turnip Fries

Potatoes: Chop them up and foil pack them for the grill. Add an onion to them if you'd like! Seriously, I am all about grilling in this hot weather. I have a baby grill because I just have a small patio and it gets its workout throughout the entire summer. There are some weeks I never even turn my stove on! 

Chub Cucumbers: Well, many of you have had the refrigerator pickles at the farm tours, and others will try them this coming weekend. You can make a batch of those, or just slice and eat. There really isn't anything more refreshing than cold cucumbers on a hot day. 

Tomatoes: Slice up and add some fresh mozzarella and basil. Drizzle with a little olive oil and balsamic vinegar and you have a great addition to any meal. This is one of my favorite summertime treats!

Raspberry Jam: So many of you have been asking for this and it is finally here. Enjoy this small jar of jam made especially for you by my mom, Sue. Just know that this may be the only jar you get this season as she is out for the count from jam-making. It is a little tough to do with two broken wrists. My sister Megan knows how to make the jam as well, but with all that happens in a days work, we may not get to making another batch for the last shares of the season. We will see how the summer goes! Do not be concerned that the lid is not sealed, the jar is sealed the old fashioned way with parafin wax. Just pop the wax out and enjoy. 

Honey: Taken from the hives on our apple orchard, enjoy this locally produced honey. I have been a little run down lately and my new favorite thing to do with this honey is to make home made cough syrup with it. Check out some recipes online, it really does help!

Maple Syrup: Taken from maple trees around our farms, enjoy real maple syrup! So sweet and great on any morning breakfast. I hope you really enjoy it!

Raspberries: Berries are extremely hard to send in the CSA shares. With temperatures approaching 90 today, this is a very risky decision on our part. We are warning you though our experiment may not work and the berries may be a little soft when they arrive to you. No worries though, they are still edible! Locally grown berries are just so different than berries you will buy in the store. Unlike berries at a grocery store, our berries are picked ripe and are of different varieties. If they arrive soft, toss them on some ice cream, throw them in the freezer to add to a smoothie later, or just gobble up quickly!

There you have it, a breakdown of what to do this week. Enjoy your shares this week!


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) 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 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- 



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!