Week 9… It’s warming up!

What’s in the box?

 

 

Washing beets.  Photo by Ryan Fedder

Washing beets. Photo by Ryan Fedder

 

 

red potatoes

summer squash

cucumbers

green top beets

lettuce 

sweet onions

 

Here are some wonderful pictures taken by a member, and photographer, Ryan Fedder.

Thanks Ryan we loved having you be a fly on the wall for a couple days. 

 

 

 

Adam and Jeanette bringin in the beets. Photo by Ryan Fedder

Adam and Jeanette bringin in the beets. Photo by Ryan Fedder

 

 

 

 

 

Getting ready to pack the boxes photo by Ryan Fedder

Getting ready to pack the boxes photo by Ryan Fedder

packing boxes!  Photo by Ryan Fedder

packing boxes! Photo by Ryan Fedder

We finally got the much needed half inch plus rain this week. And what a difference it made. Last week we harvested 288 lbs of potatoes out of a single bed of potatoes this week after the rain, out of the same kind of potato bed we harvested 430 lbs. Thats a 150 lb. rain! 

It has indeed warmed up a little, or enough that the squash has kicked it into high gear. On that same note as the potatoes, we harvested a total of 136lbs of squash last week, and this week a total of 442lbs. ! So we figured you haven’t been hit really hard yet with squash, so here is a home run, hopefully it lays to rest any worry you had that you weren’t going to have enough squash this summer to bake that squash bread, and cake that you like so much. sorry for baseball annalogy, I dont even watch baseball. 

goats/sheep in the spring

goats/sheep in the spring

We’ve come a long way from the spring and I can already feel the end of the summer sneaking up on us. 

Tomatoes will be ripe in small quantity next week. and increasing dramatically in the next three weeks. We have a wide array of tomatoes out there all sitting beautiful and green on the vine. Pending no major hail storms or heavy rain fall we should have a good crop in store for everyone. We have 6 different heirloom varieties, romas,  and the staple red slicin tomato. keep in mind we can deliver canning tomatoes to your site if you ask for them. 

Green peppers will be ready shortly as well. but a few weeks out yet on Red Bell peppers. 

Sweet corn next week, unfortunately it won’t be our corn. But we will be buying in from Gardens of Eagan. So, its Certified Organic which is hard to find in quantity. We don’t like doing it, but we feel it is worth it, and we don’t plan on making a practice of it.  So, first corn of the season next week. 

Hope everyone can enjoy the warm weather while we still have it around. 

We are planning on a fall harvest party. Sept 26th right when the leaves will be peaking and the air is cool but not cold ( we hope) Just after a first frost and out door activities are winding down. There will be fire, potluck, pig roast, music, and a chance to meet the farmers and everyone else who decides to show up. You can find a map of our farm on our website, under contact us at  www.turniprock.com and of course if we still have winter shares at that time, you can sign up with us then too. And it’s never too early to sign up for 2010 summer season as well. 

 

 

Recipes:

Buttermilk Summer Squash Soup Recipe

from 101cookbooks.com

Heat 3 Tbs. olive oil or butter in large thick-bottomed pan over medium heat. Stir in some chopped onions, 1/2 tsp. salt, some red pepper flakes, and a little rosemary (fresh or dried). Saute until onions are tender – a couple minutes. Stir in the 1 1/2 pounds yellow summer squash (cubed) and 3/4 pounds potatoes (unpeeled and cut into 1/4 inch thin slices), and cook until the squash starts to get a bit tender – a few minutes. Stir in the 3 chopped cloves of garlic, and then add 3 cups stock (or water) to the pot. Bring to a boil and then reduce the heat to a simmer, stirring occasionally until potatoes are tender, about 15 minutes.  Puree with a hand blender. Slowly whisk in the 2/3 cup buttermilk or half and half, taste, and adjust the seasoning – adding more salt if needed. Good topped with a bit of crumbled feta, some toasted almonds, a drizzle of olive oil, and a small pinch of red pepper or as is.  

 

    Sweet Onions!

    These onions are a variety called WallaWalla.  They are a really nice summertime treat.  We shared a whole one while we were harvesting them.  They are so nice and mild that they can be enjoyed like an apple if you really like onions.  They are great diced on salads or on burgers or other sandwiches.  They are also wonderful for caramelizing because of their sweetness.  Caramelized onions are great added to biscuits, rolls, omelets, mashed potatoes, or as a garnish on top of meats.  To caramelize the onions, slice them thin and cook them in some olive oil over medium heat until they are really brown and smell really good.  

 

Next week

Sweet corn

Potatoes

Yellow Squash

Sweet Walla Walla Onions

Zuchinni

Some Beans.

Green Peppers?

Cilantro

 


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