Week 11: the tomatoes are here! finally!

What’s in the box?

sweet onions (that’s the last of them)


yellow squash



one hot pepper (Hungarian hot wax)

green peppers

slicer tomatoes

heirloom tomatoes 

roma tomatoes

the beginning of the asian eggplants (they will be making the rounds  EauClaire, RiverMarket, and some of Roseville get them this week)


Many thanks to member Mary for this Gazpacho recipe.  We made it the other night when the stove was being replaced and I must say, it is THE BEST GAZPACHO that I have ever eaten.  I puereed it in two batches to make sure there was some bits to chew:

2 lbs of quite ripe tomatoes (I lge can of whole tomatoes without any seasoning)
1 lge cuke
1 lge pepper (green or red)
1/2 onion
2 cloves of garlic
1 to 2 TBSP of extra virgin olive oil
1/2 TBSP red vinegar
Salt to taste. 
Run veggies through food processor to desired consistency 
Start adding olive oil and then vinegar.
Add salt to taste.
You may have tomato, cucumber, pepper, and french bread very finely chopped to add as a garnish.

and how about some bruchetta to go with that? 

Cucumber Salad (this salad has been featured at just about every lunch since we have been harvesting cukes.  we eat the #2 veggies.  they are the ones that are too big or too small or have bad spots or are too chewed on by bugs or whatever is out there chewing on things.  We give the best for you. 

cut up some cucumbers and some sweet onions and put them in a bowl with some balsamic vinegar a little oil and a little sugar or honey.  mix it all up.  you can keep adding cukes to the left over vinegar.  so easy and so good. 

Cucumber Dill Yogurt Salad  

the title doubles as the recipe

Hoisin bbq sauce for kabobs: 

Heat 2 tsp veg oil in a small sauce pan.  Cook 2 cloves minced garlic over low heat for a couple of minutes.  Add 1/2 cup hoisin sauce, 1 Tbs. soy sauce, 3 Tbs. sake or dry sherry, 1 Tbs. ketchup, 1 Tbs. rice vinegar  and simmer on low heat for a few minutes.  Turn off the heat and add a little drizzle of sesame oil.  Make kabobs with cubed zucchini, summer squash, green peppers, maybe even tomatoes, and some meat or fish or tofu or anything.  Grill it up and brush this stuff on.  It’s summertime!  Cook outside!

Green Bean and Tomato Salad

Rinse the green beans and parboil until just tender.  Drain and cool them.  Dice up some tomatoes.  Mince some sweet onion and mix it with some red wine vinegar and olive oil and salt and pepper.  Chop up some fresh basil.  Mix it all up.  That’s it!  Serve with some toasted nuts or cheese. 


one of the many toads found in the field

one of the many toads found in the field



The sweet onions store best in the refrigerator. they should keep for a couple of weeks. 

We will be moving on to the red onions which are a medium length storage and should hold until the end of Dec. at room temp, with low humidity. 

Cukes and Zukes are still going strong, but slowing back down due to cooler temps, but I feel some relief to know the yellow squash is coming to an end. We held back with quantity so as not overwhelm any more than you already are. 

We had grand plans to put Potatoes in the box this week. It was Wed. afternoon (yesterday) and the skies opened up and it hasn’t stopped raining  even as I write this Thurs AM. So we figured, instead of toiling in the mud for hours, we would get you more potatoes next week. 

Our sweet corn supplier has a  gap in their sweet corn this week and we weren’t able to get corn for you. 

Our sweet corn is finally putting on tiny ears, we might actually get a crop if the sun comes out and the ear worms don’t attack. 

your heirloom Tomatoes are the Purple ones Cherokee Purple, or Orange, Moon Glow or A unique colored  roma, called Speckled Roman. We should be coming into other varieties a little later. They may have some blemishes and soft skin. DONT PUT TOMATOES IN THE REFRIGERATOR. They store best at about 50-55 degrees, but room temp on the counter not touching is fine. If you can’t get through them before the next week’s box which will contain more, then just cut them up and pack them into a freezer bag, put them in the freezer, then in Jan, you will have a nice summer surprise. Some of the old storage books will say they don’t freeze well, but they are wrong.they don’t hold together, but they are fine in stews or sauces. DSC01222

cucumber pickers

cucumber pickers

If anyone is interested in Canning tomatoes please send us an email or give a call. 

you can get a 15 lb box for 20$ freeze em or can em. 


I really wanted to share with you some positive feed back we have been getting… 

here is  a letter from our first CSA customer to sign up with us.

Hi Josh,

I just wanted to write you a short note of appreciation.  Even though the weather has been unseasonably dry, you guys have really stocked the boxes with enough tasty/useful veggies to satisfy my family (my CSA last year had much less variety and much better weather than you, ironically).  Your blog is just too generous, as well.  Count me in for another share next year (and possibly a winter share…we’ll see… 🙂

Take care,


and another 

Turnip Rock,

I’ve got some of the potatoes, summer squash, and onions we got today on the grill, cooking w some olive oil and salt, basil and pinenuts. Oh, boy! To hear my 4yr old tell her dad that something smells good n what’s mum cooking makes the rain worth staying indoors! 🙂
Thx for all your hard work and for having the passion to do what you do!! You are a huge part of our teaching our little one about respect for the earth, where food comes (n should come) from, and we’re even grateful for your making our 2010 soil better through what we are adding to our compost! To think that our little one gets to expierence this from our little lot in flipping suburbia makes me thankful!! Keep up the great work and let me know if u want an  recipe for authentic spanish gazpacho when the peppers n tomatoes start coming! Can’t wait!
Thanks again!


We love to hear it of course, and we get it from both sides. Good and Bad. 

We really try to stock the boxes with staples and in good quantity and variety. It has been a light year as we build soil and move forward. Im hopeful we will end on a high note and the winter boxes will be good as well. Most of you that are signed up for the summer and don’t do the winter will miss out on this great crop of winter squash we are having. but we will try to squeeze you in some Delicata squash, and a pie pumpkin.  

   Most importantly what we want to show you is the profound effect you can have on our food supply by supporting LOCAL farms, organic or not. (one of the largest Organic producers are Conagra, and many processed Organic products are sourced GLOBALLY. i.e. one box of  process cereal typically has used 85% more calories to make the PACKAGING than the calories it supplies us as food, not to mention the shipping of evaporated cane juice from south america. Ive been reading Deep Economy by Bill Mc Kibbin)  When you buy from us we get to spend 100% of our dollars right here in our region. You are a part of rebuilding rural farm economies, adding diversity, stability, a sense of community. Your not just buying vegetables. You do that at Walmart, and then 6 cents of every dollar goes to the farmer. If you buy that 2.50 $ lettuce from a big box store your farmer in California only gets. 10 cents. With us, we get 100% of it. Not much money leaves the state. And to think many people travel all the way to Italy and France to taste the LOCAL food, maybe one day the Europeans come to Minnesota and Wisconsin and say hey, you’ve got some good food… ‘Just Sayin’ 

Im not trying to get on a soap box, but I do want to stress how much we couldn’t do this without you. Our Farm Service Agency loan officer (whom we got the loan through to buy the farm) keeps asking me  if there are more farmers like us that can use ‘loan assistance’. The reason they want more farmers like us is because the dairy farms are going under because of deflated milk prices and that is the majority of the farmers they lend to, and they can’t repay anything. Here we are first year, and making our payments on time. They see potential in this, not that I would encourage everyone farming to go take out the biggest loan possible. But it is encouraging to see the mainstream people whom 5 years ago never considered farmers like this as legitimate, as something to take stake in. And it’s mostly because of you who have seen the importance of supporting local growers. So besides looking at the dollar amount of what your box is worth at say, the coop or market, look at the social aspect of what you are supporting, the community you are a part of and the value of all the those things combined. 

okay im done. thanks for reading.

pie pumpkin ripening in the sun

pie pumpkin ripening in the sun





Next week.






Salad Mix?


1 Comment »

  1. I made the bean and tomato salad last night and it was delish! I added some chopped and seeded cucumber to the mix, too. Thanks for the wonderful recipes to go along with the wonderful veggies. 🙂

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