Wednesday, August 25, 2010
Friday, August 20, 2010
Week 13 Delivery--get another grilling week in!
In the box:
Heirloom Tomatoes
Cherry Tomatoes
Melon (Honey gold, cantaloupe, or water)
Green Top Beets
Green Bell Peppers (with signs of turning red)
Mini-bell colored sweet peppers (many more to come!)
Jimmy Nordelo Sweet Frying Peppers (multi-colored long)
Sweet Corn
Fresh Garlic
Japanese and Rosa Bianca Eggplant
Onions
Jalapeño Peppers
Cucumbers (Slicer and Pickling)
Yellow Zucchini, Patty Pan Squash & Zephyr Squash
Green Beans
Green Cabbage or Broccoli
Rainbow Chard, Collard Greens or Dino Kale
Herbs:
Basil
Parsley
Sage
Thai Basil
Thyme
Rosemary
Oregano
Dill
This week each box will receive two melons. Normally we would try and limit it to one each, but we have many ripe melons and many folks sharing boxes, so we are hoping this is okay with you. Barring bad weather we should be looking at 2-3 more weeks of melons.
We have a new batch of sweet corn this week from our later planting. This corn is less affected by the hail storms and is drop dead gorgeous. It is bi-colored and our taste test today revealed it to be oh-so sweet. Please enjoy within a day or two of getting your box as sweet corn quickly loses its sweetness off the stalk.
We continue to have mixed success with our tomatoes. It looks as though there will be 2-3 weeks left of them as well, but the rain has caused a significant amount of die back and some bottom rot. We have re-trellised every plant as they have started falling over from the ground moisture and weight. Occasionally we are finding ourselves needing to pick some before they are fully ripe to avoid bug damage from being close to the ground. All told, 5-6 weeks of yummy heirloom tomatoes and cherry tomatoes isn’t bad.
The bell peppers (mini and regular) are just starting to turn. The mini bell were a member favorite last year as they add lovely color and delicious flavor to whatever you are making. We have loads of pepper plants and cannot wait to share. Our hot peppers are nearly ready. Be sure to read descriptions next week to avoid being surprised by some very spicy peppers.
A check on the winter squash and pumpkin patch show them to be handling the stress of this summer quite well over all. These beauties will hopefully fill out the last weeks of your season with butternut, honey bear, delicate, spaghetti squash, and pie pumpkins. Keep your fingers crossed that they continue to thrive.
Additionally, we have planted late poc choi, napa cabbage, lettuce, broccoli, cauliflower, and radishes. These will tentatively be in late boxes, but this will depend largely on the weather. We continue to receive much higher than average rainfall coupled with sometimes down right uncomfortable heat. Some plants dig this, most don’t. Luckily we are blessed with very fertile soil that helps things do well in general. This is our hope.
Other late season produce includes eating and baking apples, lots of carrots, celery, parsnips, and brussel sprouts. These should start appearing in the next couple of weeks.
For the bad news, our potato crop has not held up well to the excessive rain. This really bums us out because just like potatoes are one of our favorite items, we know they are yours as well. We don’t have any fancy equipment to dig them and currently do it all by hand. This is lots of work when you are digging for 15+ families and the wet, heavy soil has made it back breaking. We are looking at a forecast this week of dry, windy weather. If this happens we will be taking our chances and pulling a plow though the rows. Yep, this is bound to damage some taters; but we are hoping it will allow us to have a decent amount to share from next week on. We will keep you posted.
Heirloom Tomatoes
Cherry Tomatoes
Melon (Honey gold, cantaloupe, or water)
Green Top Beets
Green Bell Peppers (with signs of turning red)
Mini-bell colored sweet peppers (many more to come!)
Jimmy Nordelo Sweet Frying Peppers (multi-colored long)
Sweet Corn
Fresh Garlic
Japanese and Rosa Bianca Eggplant
Onions
Jalapeño Peppers
Cucumbers (Slicer and Pickling)
Yellow Zucchini, Patty Pan Squash & Zephyr Squash
Green Beans
Green Cabbage or Broccoli
Rainbow Chard, Collard Greens or Dino Kale
Herbs:
Basil
Parsley
Sage
Thai Basil
Thyme
Rosemary
Oregano
Dill
This week each box will receive two melons. Normally we would try and limit it to one each, but we have many ripe melons and many folks sharing boxes, so we are hoping this is okay with you. Barring bad weather we should be looking at 2-3 more weeks of melons.
We have a new batch of sweet corn this week from our later planting. This corn is less affected by the hail storms and is drop dead gorgeous. It is bi-colored and our taste test today revealed it to be oh-so sweet. Please enjoy within a day or two of getting your box as sweet corn quickly loses its sweetness off the stalk.
We continue to have mixed success with our tomatoes. It looks as though there will be 2-3 weeks left of them as well, but the rain has caused a significant amount of die back and some bottom rot. We have re-trellised every plant as they have started falling over from the ground moisture and weight. Occasionally we are finding ourselves needing to pick some before they are fully ripe to avoid bug damage from being close to the ground. All told, 5-6 weeks of yummy heirloom tomatoes and cherry tomatoes isn’t bad.
The bell peppers (mini and regular) are just starting to turn. The mini bell were a member favorite last year as they add lovely color and delicious flavor to whatever you are making. We have loads of pepper plants and cannot wait to share. Our hot peppers are nearly ready. Be sure to read descriptions next week to avoid being surprised by some very spicy peppers.
A check on the winter squash and pumpkin patch show them to be handling the stress of this summer quite well over all. These beauties will hopefully fill out the last weeks of your season with butternut, honey bear, delicate, spaghetti squash, and pie pumpkins. Keep your fingers crossed that they continue to thrive.
Additionally, we have planted late poc choi, napa cabbage, lettuce, broccoli, cauliflower, and radishes. These will tentatively be in late boxes, but this will depend largely on the weather. We continue to receive much higher than average rainfall coupled with sometimes down right uncomfortable heat. Some plants dig this, most don’t. Luckily we are blessed with very fertile soil that helps things do well in general. This is our hope.
Other late season produce includes eating and baking apples, lots of carrots, celery, parsnips, and brussel sprouts. These should start appearing in the next couple of weeks.
For the bad news, our potato crop has not held up well to the excessive rain. This really bums us out because just like potatoes are one of our favorite items, we know they are yours as well. We don’t have any fancy equipment to dig them and currently do it all by hand. This is lots of work when you are digging for 15+ families and the wet, heavy soil has made it back breaking. We are looking at a forecast this week of dry, windy weather. If this happens we will be taking our chances and pulling a plow though the rows. Yep, this is bound to damage some taters; but we are hoping it will allow us to have a decent amount to share from next week on. We will keep you posted.
Monday, August 16, 2010
What was in week 12 box?
Here is a picture of the crazy summer bounty. We have had quite a few challanges this year due to weather and cabbage loopers, but so far have continued to be able to fill our boxes. We hope for continued success and appreciate each of our members for their commitment to local food and local farmers.
Some pics for fun from the farm
Just a few pictures to share. One is of our amazing little troopers, Miles and Frances. They are exhausted after a hard day of farming and are sleeping in Frances' room.
Another is of the hens having a hard time letting go of their old litter from the coop. You'd think they would prefer to hang out in the yard or even in their freshly cleaned coop, but I am not a hen and therefore can not speak to why they are having a meeting in their poo.
Another is of the garlic and onions drying in the hay loft of our barn. We are very excited about these as our onions failed miserably last year and this was our first attempt at garlic. Yum.
The last is of our farm from the hayloft.
Friday, August 13, 2010
Melons!!
This week you will receive one melon in your box. This will be one of the three types listed above. The Honey Gold are a type of honeydew, they have bright golden-yellow skin and orange flesh that is slightly firm. Cantaloupe have netted skin and orange flesh. The Watermelon are small variety called Little Baby Flower and have red flesh.
Over the melon season we will be putting one of these melons in each box randomly, hopefully we can get you some of each one before they are done.
Over the melon season we will be putting one of these melons in each box randomly, hopefully we can get you some of each one before they are done.
Week 12
Week 12
In the box:
Heirloom Tomatoes and possibly some cherry
Melon (Honey gold, cantaloupe, or water)
Green Top Carrots
Yukon Gold Potatoes
Green Bell Peppers
Sweet Corn
Fresh Garlic
Japanese and/or Rosa Bianca Eggplant
Onions
Jalapeño Peppers
Cucumbers
Yellow Zucchini
Zephyr Squash
Patty Pan Squash
Green Beans
Rainbow Chard, Collard Greens or Dino Kale (a mixed bunch, coming back from cabbage worm trauma)
Herbs:
Basil
Parsley
Sage
Thai Basil
Thyme
Rosemary
Oregano
Dill
Storage of your produce:
Proper storage will make your veggies and fruit last longer. Basil and Thai Basil must be stored above 50°F or it will turn brown quickly; keep it out of the fridge. You can trim the stems and put it in a vase in fresh water and it will keep nicely or in a plastic bag so it doesn’t wilt too quickly.
All leafy things should be kept in a bag in the fridge, including the rest of the herbs.
Tomatoes have an ideal storage temp of 54°F, too warm for the fridge and too cold for most homes. If some of the are not fully ripe, keep the in a warmer place. For the more ripe ones the cooler the better.
Melons prefer room temperature.
Potatoes like cool, but don’t need to be in the fridge however they do require dark.
Everything else goes in the fridge.
If you notice that you routinely have wilty veggies, then you can bag any of them in the fridge to prevent dehydration.
In the box:
Heirloom Tomatoes and possibly some cherry
Melon (Honey gold, cantaloupe, or water)
Green Top Carrots
Yukon Gold Potatoes
Green Bell Peppers
Sweet Corn
Fresh Garlic
Japanese and/or Rosa Bianca Eggplant
Onions
Jalapeño Peppers
Cucumbers
Yellow Zucchini
Zephyr Squash
Patty Pan Squash
Green Beans
Rainbow Chard, Collard Greens or Dino Kale (a mixed bunch, coming back from cabbage worm trauma)
Herbs:
Basil
Parsley
Sage
Thai Basil
Thyme
Rosemary
Oregano
Dill
Storage of your produce:
Proper storage will make your veggies and fruit last longer. Basil and Thai Basil must be stored above 50°F or it will turn brown quickly; keep it out of the fridge. You can trim the stems and put it in a vase in fresh water and it will keep nicely or in a plastic bag so it doesn’t wilt too quickly.
All leafy things should be kept in a bag in the fridge, including the rest of the herbs.
Tomatoes have an ideal storage temp of 54°F, too warm for the fridge and too cold for most homes. If some of the are not fully ripe, keep the in a warmer place. For the more ripe ones the cooler the better.
Melons prefer room temperature.
Potatoes like cool, but don’t need to be in the fridge however they do require dark.
Everything else goes in the fridge.
If you notice that you routinely have wilty veggies, then you can bag any of them in the fridge to prevent dehydration.
Friday, August 6, 2010
Week 11 Delivery
Week 11
In the box:
Heirloom Tomatoes
Green Bell Peppers
Sweet Corn
Fresh Garlic
Orient Express and/or Rosa Bianca Eggplant
Onions
Jalapeño Peppers
Cucumbers
Yellow Zucchini
Zephyr Squash
Patty Pan Squash
Green Beans
Beets
Rainbow Chard
Collard Greens or Dino Kale (a mixed bunch, coming back from cabbage worm trauma)
Broccoli or Cauliflower or Cabbage
Herb bunch of: sweet basil, Thai basil, sage, rosemary, parsley, tarragon, thyme, and oregano
As we said last week, we are hoping to give one head of garlic each week. If you share a box, you may want to either alternate or pull off cloves to share. We have also pulled our onions and have them drying next to the garlic. You will get a steady supply of 2-3 onions each week for the rest of the season.
Heirloom tomatoes have begun. So far they are being cooperative and ripening at a slow but steady rate. Last year we had green tomatoes until late August and then they all ripened at once. We are hoping they will continue to work with us, providing weeks of fresh tomatoes for you.
The peppers are still teasing us, but we have decided to start sending green bells until the others turn as the plants are falling over from the weight of peppers; there should be no lack of them in the coming weeks.
Eggplant is coming full throttle now and we look forward to sharing. I know at least one of our shareholders avoids nightshade plants, so we are hoping to round out the boxes with many non-nightshades are well.
Sweet corn is back and you will see it for the next few weeks. Enjoy this true taste of MN. Additionally we believe we will be sending one melon per box starting next week. It will be a mixed supply of either sweet baby watermelon, regular watermelon, cantaloupe, or musk melon. You should see these for the next few weeks as well. If we don’t get your box this week, we will get you next week.
The potatoes are giving us a bit of trouble as we move across the rows digging them up. There seems to be a substantial amount of die-back. We are guessing this could be due to the crazy levels of rain we received this season. We will continue to dig and hope for the best. Our goal is to send them nearly every week for the rest of the season, so wish us plentiful digging.
If you have been getting eggs from us after the initial first weeks freebies, you will get a bill this week. You will get billed once more at the end of the season. Please mail us a check unless you see Molly at the co-op.
Eggplant Recipes:
Eggplant Fingers
2 eggplant
olive oil
1 ½ c. bread crumbs
1 c. parm cheese
Cut skin off eggplant and cut into ½ to ¾ inch rounds. Cut the rounds into sticks. Coat with olive oil. Mix cheese and bread crumbs in a bowl and roll eggplant in the mixture. Place on backing sheet and cook at 375 until golden brown.
Eggplant Parmesan (from allrecipes.com)
INGREDIENTS:
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided 1 (16 ounce) package mozzarella cheese
, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.
In the box:
Heirloom Tomatoes
Green Bell Peppers
Sweet Corn
Fresh Garlic
Orient Express and/or Rosa Bianca Eggplant
Onions
Jalapeño Peppers
Cucumbers
Yellow Zucchini
Zephyr Squash
Patty Pan Squash
Green Beans
Beets
Rainbow Chard
Collard Greens or Dino Kale (a mixed bunch, coming back from cabbage worm trauma)
Broccoli or Cauliflower or Cabbage
Herb bunch of: sweet basil, Thai basil, sage, rosemary, parsley, tarragon, thyme, and oregano
As we said last week, we are hoping to give one head of garlic each week. If you share a box, you may want to either alternate or pull off cloves to share. We have also pulled our onions and have them drying next to the garlic. You will get a steady supply of 2-3 onions each week for the rest of the season.
Heirloom tomatoes have begun. So far they are being cooperative and ripening at a slow but steady rate. Last year we had green tomatoes until late August and then they all ripened at once. We are hoping they will continue to work with us, providing weeks of fresh tomatoes for you.
The peppers are still teasing us, but we have decided to start sending green bells until the others turn as the plants are falling over from the weight of peppers; there should be no lack of them in the coming weeks.
Eggplant is coming full throttle now and we look forward to sharing. I know at least one of our shareholders avoids nightshade plants, so we are hoping to round out the boxes with many non-nightshades are well.
Sweet corn is back and you will see it for the next few weeks. Enjoy this true taste of MN. Additionally we believe we will be sending one melon per box starting next week. It will be a mixed supply of either sweet baby watermelon, regular watermelon, cantaloupe, or musk melon. You should see these for the next few weeks as well. If we don’t get your box this week, we will get you next week.
The potatoes are giving us a bit of trouble as we move across the rows digging them up. There seems to be a substantial amount of die-back. We are guessing this could be due to the crazy levels of rain we received this season. We will continue to dig and hope for the best. Our goal is to send them nearly every week for the rest of the season, so wish us plentiful digging.
If you have been getting eggs from us after the initial first weeks freebies, you will get a bill this week. You will get billed once more at the end of the season. Please mail us a check unless you see Molly at the co-op.
Eggplant Recipes:
Eggplant Fingers
2 eggplant
olive oil
1 ½ c. bread crumbs
1 c. parm cheese
Cut skin off eggplant and cut into ½ to ¾ inch rounds. Cut the rounds into sticks. Coat with olive oil. Mix cheese and bread crumbs in a bowl and roll eggplant in the mixture. Place on backing sheet and cook at 375 until golden brown.
Eggplant Parmesan (from allrecipes.com)
INGREDIENTS:
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided 1 (16 ounce) package mozzarella cheese
, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.
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