Summer CSA Week 14

  1. Onions, Walla Walla
  2. Garlic
  3. Leeks (use like onion): Leek, Tomato, and Mushroom Quiche
  4. Kale: Spicy Garlic Kale with Peppers
  5. Carrots: Maple Glazed Carrots
  6. All Blue Potatoes: Nutrition for Purple Taters,  General Potato Nutrition Info
  7. Tomato: Tomato-Basil Salsa
  8. Peppers, Sweet
  9. Delicata or Carnival Winter Squash: How to Cook Delicata
  10. Watermelon &/Cantaloupe
  11. Raspberries…EAT TODAY OR TOMORROW, OR FREEZE THEM TO PRESERVE!

Herb Shares: Basil, Sage, Parsley, Oregano, Thyme

This is our LAST SUMMER CSA delivery for all of our summer members. Our FALL CSA will begin with a delivery on Wednesday, October 1st. The fall schedule is always on our website here.

Enjoy another share of our fresh raspberries. We are busy picking these delicious Heritage Raspberries as they are nearing peak season. When the weather is beautiful such as yesterday, picking these berries is a wonderful task and the berries keep well in their pint containers for handing out to our members. However when things are wet like they’ve been the last two weeks+, it is a struggle to get these berries to dry out enough to sell fresh. Luckily, we have a plan for those wetter berries! We freeze them to make jam and to hand out in our winter CSA boxes. We’re always trying to find ways to eliminate waste and use things to their fullest potential.

The garlic bulbs you have been receiving are small this year. They are a different variety than we’ve grown before; however, the taste is quite pungent. If you are used to using several garlic cloves when cooking (like with the bigger cloves we used to grow), you may find you need less of these little cloves per recipe. Due to the tiny size of each clove, I like using my garlic press and squeezing out their goodness without even taking off the papers. It works just fine. Another way to not deal with removing the little papers is to smash each clove and then through it into your sauce or whatever you are making.

When planning for next season’s garlic crop, I was concerned about using this small size of clove as seed for next year, so I’ve decided to grow the german white garlic like previous years. I was able to secure seed garlic early and in enough quantity to have a good supply for next year and for saving our own seed (being the growing season goes as planned). We will plant the seed garlic in October and mulch it with straw to overwinter. In April, the garlic shoots up through the straw being one of the earliest things to awaken from its winters nap. Let me know how you’ve liked this season’s garlic versus the larger cloves from previous seasons.

As we dig the potatoes, we sort out the smaller potatoes as they do not keep as long as the medium-large size taters. This week we have the ALL BLUE potatoes in your share. Please do not bother peeling these potatoes as it would be tedious, and you would be missing all the fiber and about 20% of the nutrients in the skin. Eating organic potatoes lets you rest assured that the potatoes have not drawn in toxic chemicals from the soils to harbor in their skin or in their flesh.

THANKSGIVING & CHRISTMAS PRODUCE BOXES—SPECIAL ORDER 

The harvest from the fields this season has been really wonderful. We will be offering Thanksgiving and Christmas Holiday produce boxes this year as a one-time box available the weekend or a few days before these holidays. This is a special order box filled with roughly 20# of naturally raised produce such as onions, winter squash, potatoes, cabbage, beets, carrots, cooking greens or spinach, dried herbs such as rosemary and sage, and eggs. The cost is $50 and should be reserved ahead of time as there is a limited supply.

If you want to reserve a Thanksgiving or Christmas Produce Box, please email Heather to place your order. These boxes are available to anyone, not just our CSA members, and would be available for pick up at the farm on a Saturday or Tuesday prior to the holiday. Please plan to bring a box/bag/crate along to transfer your items from the packed box to your home.

Dinner on the Farm… Saturday, October 25th 5:30pm

Fall is nearly here and we will celebrate the season with another “Dinner on the Farm” where we take time to sit down and enjoy friends and food. Reservations required. $40 + tax per person. Click here for more info. There are currently only 4 seats left, so reserve yours now!

Wood-Fired Pizza

Back to school schedule for pizzas on the farm…

We are only open Friday evenings through the end of September, 4:30-9pm. 

Your Farmer,

Heather

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Summer CSA Week 13

  1. Onions, Walla Walla
  2. Garlic
  3. Petite Green Beans
  4. Leeks (use like onion)
  5. Zucchini or Patty Pan
  6. Carrots
  7. New Adironak Red Potatoes: Roasted New Potatoes
  8. Tomatoe: Garden Fresh Tomato Soup
  9. Peppers, Sweet: Sweet Pepper Recipes
  10. Red Cabbage: Raw Red Cabbage Salad
  11. Delicata Winter Squash: Better than Butternut Roasted Delicata Squash
  12. Yellow/Peach Watermelon
  13. Cantaloupe/Honey Dew
  14. Raspberries…EAT TODAY OR TOMORROW, OR FREEZE THEM TO PRESERVE!

Herb Shares: Rosemary, Sage, Parsley, Dill, Oregano, Mint

NOTE: This is our last every other week delivery for our ODD CSA members. Next week will be our last delivery for all of our Summer CSA members. Thank you all for your commitment to a great season of eating!

The weather is shifting to our fall like conditions quickly. A little dry weather and some more sunshine would surely be appreciated, but we will manage as we always do. Our high tunnels have proven to be a wonderful place to grow tomatoes in this season. The tomatoes are beautiful and the yields of saleable tomatoes is very high compared to field grown.

We did have to cut down 3/4 of a high tunnel full of tomatoes down this week as we needed the space for our fall/winter crops. Destroying good tomato plants was a little hard to do as we all cherish fresh tomatoes, but we have to look forward to the next season and can adjust our plantings for next year. Our late fall spinach, kale, and hardy winter salad will be planted today in this high tunnel. One of the three tunnels still has tomatoes growing until the freeze takes them out.

Another fun endeavor for us is our new relationship with the Alma school as they develop their Farm to School program incorporating local foods into their menu featuring Harvest of the Month. The children have been thoroughly enjoying the watermelons from the farm as they are a special surprise and new experience in the yellow/orange fleshed tones. I look forward to meeting the Alma K-6 graders later this month to help cultivate a relationship between the children, their food, and their local farmers.

THANKSGIVING & CHRISTMAS PRODUCE BOXES—SPECIAL ORDER 

The harvest from the fields this season have been really wonderful. So we will be offering Thanksgiving and Christmas Holiday produce boxes this year as a one-time box available the weekend or a few days before these holidays. This is a special order box filled with roughly 20# of naturally raised produce such as onions, winter squash, potatoes, cabbage, beets, carrots, cooking greens or spinach, dried herbs such as rosemary and sage, and eggs. The cost is $50 and should be reserved ahead of time as there is a limited supply.

If you want to reserve a Thanksgiving or Christmas Produce Box, please email Heather to place your order. These boxes are available to anyone, not just our CSA members, and would be available for pick up at the farm on a Saturday or Tuesday prior to the holiday. Please plan to bring a box/bag/crate along to transfer your items from the packed box to your home.

Dinner on the Farm… Saturday, October 25th 5:30pm

Fall is nearly here and we will celebrate the season with another “Dinner on the Farm” where we take time to sit down and enjoy friends and food. Reservations required. $40 + tax per person. Click here for more info. There are currently only a few seats left, so reserve yours now!

Wood-Fired Pizza

Back to school schedule for pizzas on the farm…

We are only open Friday evenings through the end of September, 4:30-9pm. 

Your Farmer,

Heather

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Summer CSA Week 12

  1. Onions, Walla Walla
  2. Garlic
  3. Petite Green Beans: Garlic Sauteed Beans with Lemon
  4. Eggplant (add to the gratin recipe below)
  5. Zucchini or Patty Pan: Summer Squash Gratin
  6. Carrots
  7. Tomatoes: Tomato Goat Cheese Salad
  8. Peppers, Sweet
  9. Red Cabbage: Over the Rainbow Cabbage Salad
  10. Yellow/Peach Watermelon
  11. Cantaloupe

Herb Shares: Basil, Parsley, Thyme, Oregano, Mint

Oh do I ever enjoy cooking this time of year! The colors of the food are amazing and the bounty is just so darn fun that it inspires all kinds of meals. Our family has been indulging in a case of peaches the last couple of weeks to try to satiate our fresh peach cravings. I’ve been drooling over the idea of grilled peaches for some time and we finally made some for dessert last night for the first time ever. What an easy, delicious treat! Add a little whipped cream to the top of them and wowser, I was in heaven. We also had fish tacos made from Ashlan’s catch of the week (rainbow trout from our uncle’s spring fed pond) and the peaches were a great substitute for mangoes to add to our lime bean salsa.

Next week, we will have raspberries in the boxes. The rains over the weekend wrecked havoc on our berries and this week’s picking needs to be frozen for jam/sauce, but the weather seems to be clearing up for the rest of the week. We certainly could use a little sunshine and warmth to try to dry things out here.

THANKSGIVING & CHRISTMAS PRODUCE BOXES—SPECIAL ORDER NOW!

The harvest from the fields this season have been really wonderful. So we will be offering Thanksgiving and Christmas Holiday produce boxes this year as a one-time box available the weekend or a few days before these holidays. This is a special order box filled with roughly 20# of naturally raised produce such as onions, winter squash, potatoes, cabbage, beets, carrots, cooking greens or spinach, dried herbs such as rosemary and sage, and eggs. The cost is $50 and should be reserved ahead of time as there is a limited supply.

If you want to reserve a Thanksgiving or Christmas Produce Box, please email Heather to place your order. These boxes are available to anyone, not just our CSA members, and would be available for pick up at the farm on a Saturday or Tuesday prior to the holiday. Please plan to bring a box/bag/crate along to transfer your items from the packed box to your home.

Dinner on the Farm… Saturday, October 25th 5:30pm

Fall is nearly here and we will celebrate the season with another “Dinner on the Farm” where we take time to sit down and enjoy friends and food. Reservations required. $40 + tax per person. Click here for more info.

Wood-Fired Pizza

Back to school schedule for pizzas on the farm…

We are only open Friday evenings through the end of September, 4:30-9pm. 

Your Farmer,

Heather

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Summer CSA Week 11

  1. Onions, Walla Walla
  2. Celery: Orange Surprise: Apple, Carrot, Celery, and Lime Juice
  3. Garlic
  4. Broccoli, half and odd shares only
  5. Green Pole Beans: Green Bean and Heirloom Tomato Salad
  6. Eggplant: Thai Eggplant and Basil
  7. Carrots
  8. Kale
  9. Tomatoes
  10. Peppers, Sweet
  11. Yellow Watermelon &/or Cantaloupe

Herb Shares: Dill, Parsley, Thyme, Tarragon, Mint

Another exciting week of eats on the farm! Our melons are ready and delicious. We typically choose to grow smaller sized yellow and peach flesh melons as they are unique, honey sweet, and a special treat from the farm that just stands out from the typical grocery store red watermelon.

Preservation efforts continue as we try to pack the freezer full of all of the magical flavors of summer. We hope you are getting your full as we begin September next week and are left with just a few summer deliveries. Wow, where has the time gone?

Wood-Fired Pizza on the farm…

This is the last Thursdays we are open for the season! We’re open Friday as well this week, and then only Fridays through the end of September, 4:30-9pm.No music is scheduled for this week. 

Your Farmer,

Heather

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Summer CSA Week 10

  1. Onions
  2. Celery: Ants on a Log Variations
  3. Garlic
  4. Broccoli: Apple, Dried Cherry & Walnut Salad (only use it over Broccoli)
  5. Green Cabbage: Asian Flavored Roasted Cabbage
  6. Dragon Tongue Beans: Dragon Tongue Beans with Garlic
  7. Mixed Summer Squash/Zucchini
  8. Eggplant: Alice Water’s Ratatouille
  9. Carrots: Moroccan Carrot Salad
  10. Beets: Beet Tartare with Dijon and and Capers
  11. Tomatoes: Summer Corn and Tomato Salad
  12. Sweet Corn, Luscious Bi-Color: Grilled Corn with Herb Butter

Herb Shares: Cilantro, Dill, Parsley, Oregano, Rosemary, Mint

Today began with an early delivery of our meat birds to a family owned processing facility in Utica, MN. This is the nearest facility to us and I really appreciate the service I get from KB Poultry as it allows me to continue to raise 100 bird batches of meat chickens so that my family, our pizza customers, and our CSA members can have access to the kind of chicken we want to eat. Getting the birds shrink wrapped and flash frozen is an added bonus as it makes the birds preserve well in the freezer.

I have received several orders for our chickens and grassfed hamburger from the email order request I sent out earlier in the week. So thank you for those orders! If you are wanting to order chickens or hamburger yet, please do soon so we can hold your order as we only raise a limited quantity. For info meat prices, click here and email Heather with your orders.

The recent rains were very welcome as they gave the plants a needed drink and helped get our little fall plantings watered in and growing for the fall season. The items we have recently seeded include spinach, salad mix, kale and winter radishes.

Wood-Fired Pizza on the farm…

We’re only open Thursdays and Fridays through the end of August, 4:30-9pm. In September, we’ll only be open on Fridays.

Our live music guests this week be on Friday evening with The Larry Past Trio with Jerry O’Brien on bass and vocals and John Lebrun on drums. Music 6-9pm

Your Farmer,

Heather

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Summer CSA Week 9

  1. Spring Onions
  2. Celery: Best 50 Celery Recipes: Roasted Celery Soup (winner!)
  3. Garlic
  4. Broccoli
  5. Cheddar Cauliflower
  6. Green Cabbage: Greek Cabbage Salad
  7. Dragon Tongue Beans: Dragon Tongue Beans with Garlic
  8. Cucumber (Full Shares Only)
  9. Mixed Summer Squash: Garlic Lover’s Summer Stir-Fry, Double Chocolate Zucchini Muffins
  10. Eggplant
  11. Carrots
  12. Beets: Jamie Oliver’s Smoked Beets
  13. Tomatoes: No Cook Pasta Sauce
  14. Jalapeno Pepper
  15. Sweet Corn, Luscious Bi-Color

Herb Shares: Basil, Cilantro, Dill, Thyme, Mint

What a box this week! It’s peak summer with the garden bursting with all sorts of diversity. I have linked several recipes to help inspire your meals for the week.

On Monday, we were able to share our farm story and details of how our CSA works with a film crew from Whitehall who will edit the film into a 30 minute show. How fun is that?

Besides trying to keep up with harvest and weeding of our fall plots, preservation is keeping us quite busy. We’ve been creating lacto-fermented dilly beans, zucchini cilantro lime soup, refrigerator dill pickles, blanched broccoli, roasted cauliflower soup, and soon will launch into tomato preservation.

In addition to all the fun with farm food, we are hosting another wedding here this Saturday. I just love farm weddings. They are so relaxed, personalized, and highlight the special seasonal food we can produce on the farm.

Wood-Fired Pizza on the farm

We’re only open Thursdays and Fridays through the end of August, 4:30-9pm. In September, we’ll only be open on Fridays.

Our special live music this week is Roamin’ California! This young man played last weekend at Ashley for the Arts in Arcadia and is sharing his talents with us at the farm Thursday evening from 6-9pm.

Your Farmer,

Heather

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Summer CSA Week 8

  1. Spring Onions
  2. Celery: Braised Celery
  3. Garlic
  4. Broccoli
  5. Eggplant: Grilled Eggplant
  6. Red Swiss Chard: Lemon Garlic Rainbow Chard
  7. Dragon Tongue Beans: Sauteed Dragon Tongue  Beans 
  8. Cucumbers: Creamy Cucumber Soup
  9. Mixed Summer Squash: Zucchini Bars with Brown Butter Frosting
  10. Carrots
  11. Tomatoes: Fresh Tomato Salsa
  12. Sweet Corn

Herb Shares: Basil, Cilantro, Dill, Thyme, Mint

The new faces this week are the celery and dragon tongue beans. Let’s start with the dragon tongue, what a fantastic name! These beans are an open pollinated French heirloom bean with a creamy white flesh etched with purple fiery streaks. They are also known as dragon lingerie for their somewhat exotic appearance. This bean will turn white, or creamy yellow, when cooked providing an almost nutty, meaty texture. We’ve boiled them and then added some butter and kosher salt. The boys have devoured all of the beans at the supper table put out in this simple manner. There is also a link to a simple garlic saute bean recipe above. I find I personally like them cooked versus raw. We are experimenting with a fermentation recipe of these beans which may find its way into the winter shares if we enjoy its flavor.

The celery has a robust flavor making it stand out from the rather bland tasting celery found at the grocery store. If you are making an item that doesn’t use the leaves or odds and ends, you can chop them up and freeze them for future soup/stock recipes.

Wood-Fired Pizza Schedule:

We are open both Thursday and Friday through the end of August, 4:30-9pm. In September, we’re open only Friday evenings.

Live music this Friday, August 9th, 6-9pm with Reimer Revolution.

Eat Well. Smile Often.

Your Farmer,

Heather

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Summer CSA Week 7

  1. Spring Onions
  2. Fennel Bulb
  3. Garlic
  4. Broccoli: Broccoli Salad
  5. Eggplant: Curried Eggplant with Tomatoes and Basil
  6. Red Swiss Chard: Swiss Chard Tart
  7. Purple Snap Beans: Freezing Purple Beans
  8. Cucumbers: Adrienne’s Cucumber Salad
  9. Summer Squash: Gold/Green Zucchini, pattypan squash: Zucchini Cobbler, Japanese Zucchini and Onions
  10. Carrots
  11. Tomatoes
  12. Sweet Corn

Herb Shares: Basil, Rosemary, Dill, Thyme, Mint

New for Next Week: Dragon Tongue Beans, Celery

Yeah for sweet corn! I was raised eating fresh sweet corn and I don’t believe I’ll ever grow tired of the first sweet, tender ears of the season. The boys and interns enjoy grabbing a fresh ear in the field and munching it down raw for a quick shot of energy. I love to cut off the lone leftover ear of corn and add the kernels to another stir fry dish for its little bits of sweetness it adds.

The first variety of corn this year is Luscious, a bicolor corn that we transplanted into the garden the beginning of May. We have the biggest corn plot that we have ever grown this year, mostly due to the fact that the pigs are in full rotation in the back of the garden and that they properly fertilized this years corn plot by using that space to eat, act as pigs, and enjoy the sunshine last season. This animal rotation seems to work really well as the soil was loose, void of quack grass, and has shown to fertilize the corn well so that the leaves have a glorious green color. Other corn varieties to come are more Luscious, Silver Queen, and 2 heirloom varieties of popcorn for late fall/winter.

Wood-Fired Pizza Schedule:

We are open both Thursday and Friday through the end of August, 4:30-9pm. In September, we’re open only Friday evenings.

Special music this Friday, August 2nd 6-9pm with Jeff White.

Eat Well. Smile Often.

Your Farmer,

Heather

 

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Summer CSA Week 6

  1. Spring Onions
  2. Fennel Bulb & Fronds: Fennel Frond Pesto
  3. Broccoli: Broccoli with Garlic Butter and Cashews
  4. Kohlrabi: Fennel and Kohlrabi Salad
  5. Kale: Crispy Sesame Kale Chips
  6. Lettuce
  7. Purple Snap Beans: Grilled Green Beans, Foil Pouch Grilled Beans
  8. Cucumbers
  9. Summer Squash: Gold/Green Zucchini, pattypan squash: Zucchini Brownies with 1 Minute Frosting, Zucchini Pizza Crust
  10. Carrot
  11. One ripe tomato, full shares only…more to come!

Herb Shares: Oregano, Basil, Parsley, Thyme, Mint

Everyone receives large bags of broccoli this week as the broccoli harvest is really rolling in. Even though we harvest the broccoli twice a week, there are always a couple that still get minor bits of yellowing on the heads. Instead of throwing these heads out, we choose to chop them up and preserve them for our winter CSA. We feel that these heads are still fine to eat, but hanging out in your fridge for the week would be less than ideal. Trying to utilize all the food that is grown in the garden in our CSA program, on our wood-fired pizzas, or lastly to feed the animals here helps us to efficiently maximize how far our 3 acres of garden will feed our farm members and help our small farm maintain its sustainability. Freezing, pickling, and preserving food during the busy summer harvest does require extra effort and organization to keep on top of everything from week to week.

Right now we have a mix of cucumbers coming in. Some our the pickling cucumbers which are mostly going towards our winter refrigerator pickle supply. The others are slicers which are either yellow (a variety called Silver Slicer which took a High Mowing Seeds gold medal for their 2013 taste test), smooth skin long cucumbers which are not overly abundant yet, and some other marketmore slicers which are your typical looking green slicer. You can use the cucumbers interchangeably in cucumber salads. If there are some seeds that are bigger than you like, simply scoop the centers out of the cucumber making boat like shapes and slice the remaining cucumber into half moons.

Wood-Fired Pizza Schedule:

We are open both Thursday and Friday through the end of August, 4:30-9pm. In September, we’re open only Friday evenings.

Special music this Friday, July 25th MANFORT 8-11pm, bar open late.

Eat Well. Smile Often.

Your Farmer,

Heather

 

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Summer CSA Week 5

  1. Spring Onions
  2. Garlic Chives
  3. Fennel Bulb & Fronds: Caramelized Fennel, Fennel Frond Pesto (use tender frond parts, not woody stalks)
  4. Broccoli: Broccoli Salad (version with grapes and greek yogurt), Broccoli Salad
  5. Cauliflower
  6. Kohlrabi: Kohlrabi Cilantro Lime Salad
  7. Kale: Kale Pasta Salad
  8. Lettuce
  9. Purple Snap Beans: Marinated Bean Salad
  10. Cucumbers: Wakame and Cucumber Salad
  11. Gold and Green Zucchini: Sauteed zucchini coins
  12. Carrots
  13. Basil: Pesto (we use walnuts instead of pine nuts and a good parmesean cheese)

Herb Shares: Cilantro, Oregano, Parsley, Thyme, Mint

A beautiful assortment of vegetables comes to you this week. We thoroughly enjoyed harvesting our first run of purple beans of the season. The first pickings are always the most fun. The purple will fade out with cooking, but they are such a pretty hue of purple. Try one fresh as a snack.

The first round of carrots are in this week’s share as well. We plan to have carrots for many weeks delivered at the quantity you received today, about 1# for half share and about 2# for full share.

Fennel may be a new item to try for some of you. Click here for a demo of how to properly prepare a fresh fennel bulb. For those that are trying to efficiently use all of the parts of the veggies in your box, fennel frond pesto is an option (see recipe link above). Fennel has an anise (licorice) like flavor and the bulb has a crisp celery like crunch when used fresh. Caramelizing the bulb sweetens and transforms it. We’ll have fennel for a couple weeks so have fun experimenting with it.

Wood-Fired Pizza Schedule:

We are open both Thursday and Friday through the end of August, 4:30-9pm. In September, we’re open only Friday evenings.

Live Music this Thursday, July 17th Doo Dah Day, 6-9pm.

Special music next week Friday, July 25th MANFORT 8-11pm, bar open late.

Eat Well. Smile Often.

Your Farmer,

Heather

 

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