News and blog

Current happenings on and around the farm!
Posted 9/20/2016 3:42am by Jenna Untiedt.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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



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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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



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

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

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

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

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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

Enjoy the shares this week!


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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Until next week.... 

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!