Week 3 June 24

Praise the pig for they will make your produce look like it’s from the Jurassic period”  – Josh

This week…

Romaine Head lettuce 2-3 heads (depending on size)

about 1/2 lb. Garlic scapes

3 lbs Broccoli

2 large bunches Spinach

1-2 heads Cauliflower

Radishes or Strawberries

So the only bad news is that all of you didn’t get the Strawberries. At our previous farm we were always in a ‘rental’ frame of mind and never had the opportunity to plant Strawberries, so we finally did here and we tried a couple different varieties. One variety ‘winona’ was a complete bust. They could pan out a little later. But that was a little over half the planting. (roughly 1900 ft. row feet) So we sent out berries to the first half of you and will do the second half next week.  And! we are planting another big round of berries for NEXT year so we don’t have this problem again. We know you all LOVE these little fruits, and we do to! We know what variety works well on our farm and now it’s just a matter of fine tuning our planting to keep you all in Strawberries when they are around for the short time in WI. 

  So this Romaine head lettuce, whoa. Some of you may have nearly a 3 lb head of lettuce, and two of them. we weighed many of them and average size was two lbs. It tastes great too. We attribute this greatness to the pigs who lived on this ground last summer and consumed nearly 8 tons of feed. If you didn’t believe that having animals on a farm was ‘worth it’ before, this should change your mind. We can see a very distinct line in the field where the pigs spent more time (more manure) and where they didn’t. We call this pigville and outside pigville. 

This brings up a good point I’d like to make about Organic food and local food and knowing your farm and farmers. It’s not about what people AREN’T using. We frequently get the question ‘do you use chemicals?’  The answer is NO! but more importantly what we DO, DO is integrate livestock into our farm so we can minimize off farm inputs. making us more ‘sustainable’. Not relying on confinement animal manures (often full of antibiotics which are now showing up in the plants grown on that field where the manure is spread). Not to mention reducing the trucking and carbon emission and fossil fuel used in hauling said manure. It’s the oldest way to build up fertility in soils and more and more farms have had to move away from it because of large corporations deflating the price of meat with Confinement Feedlots. Putting the small diverse farmers out of business on the wholesale/commodities market.  We direct market to you all so we can have animals on the farm! So come on and buy some pork so we can raise some bigger vegetables and build our soil! 

Nick praising the pig for big lettuce


Rama loves berries!

Jenna,  a fellow farmer here, is also involved in some great work in helping communities in Africa!  I encourage everyone to make it out to this event if they can. We will be there and we hope to see you there! 

The Organic Health Response is a grass-roots community-based organization located on the island of Mfangano, Kenya in Lake Victoria.  It is the vision of two organic, subsistence farmers (uncle and nephew) who have brought together both local and international folk to fight the spread of HIV/AIDS in a region where an estimated 30% are infected.

A second annual fundraiser will be held this Saturday, June 26, 2010, at Intermedia Arts in Minneapolis and would love your support!  The event will be held from 7-11 p.m. and be filled withmusic (acoustical sets by local artists) and drinks (beer and wine).  There will also be a promise auction, seedling exchange, and raffle prizes!

One-hundred percent of the donations will be given to our efforts of Organic Health Response. OHR seeks to activate information technology, social solidarity and ecological sustainability to turn the tide against HIV/AIDS in the Suba district of Kenya by collaborating with Kenyan organic farmers, health workers, and teachers.  To learn more about us, go to:  www.organichealthresponse.org
Ceasar Salad 


  • 1 head romaine lettuce
  • 3/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 tablespoon ground mustard
  • 1 clove crushed garlic
  • 1 egg
  • 1 lemon, juiced
  • freshly ground black pepper
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 cups garlic croutons
  • 1 (2 ounce) can anchovy filets


  1. Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
  2. In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
  3. Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
  4. Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
  5. To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!

Spinach Pesto ( you can use your garlic scapes in this one )

Spinach pesto sauce is made with fresh spinach, garlic, pine nuts, basil, olive oil, and Parmesan cheese.

  • 4 cups washed, torn spinach leaves, stems removed, well packed, 16 to 24 ounces
  • 3 garlic cloves, halved (Garlic Scapes to taste) 
  • 3 tablespoons pine nuts
  • 1/2 teaspoon dried leaf basil, crumbled
  • 1/4 cup extra virgin olive oil
  • 1/3 cup grated Parmesan cheese
  • 1/8 tsp. salt

Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container. Cover and puree until leaves begin to look crushed. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture. Add Parmesan cheese and 1/8 tsp. salt. Cover and process until spinach pesto mixture is smooth.

Roasted Garlic Cauliflower


  • 2 tablespoons minced garlic or scapes
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  • 1/3 cup grated Parmesan cheese
  • salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley
  1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
  2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish.
  3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Grilled Chicken Ceasar Salad

***Chicken marinade:***
1/4 cup pumpkin seeds (available at health-food stores; can buy roasted seeds)
1/4 cup sesame seeds
1 cup cilantro (packed)
1 cup vegetable oil
1 clove garlic
1 tablespoon salt
1/2 tablespoon white pepper
8 chicken breasts, skinned and boned
2 heads Romaine lettuce, for salad
Croutons, for salad
1/4 ounce fresh basil
1 cup Italian blend Parmesan cheese, divided
1/8 cup canned chipotle pepper in adobo sauce, or less, to taste
3 1/2 pasteurized eggs
1/2 ounce anchovy fillets
1/2 tablespoon Dijon mustard
1 clove garlic
1/8 cup red wine vinegar
1 3/4 cup vegetable oil or slightly more, if dressing is too thick

Roast pumpkin seeds and sesame seeds in a 300-degree oven until slightly brown. (If you buy roasted pumpkin seeds, roast sesame seeds only.) 

Puree all ingredients in blender. Put chicken in baking dish and pour marinade over. Cover and marinate at least one hour and up to six hours in the refrigerator. When you take the chicken out of the marinade for baking or grilling, the pieces will be thickly coated. Spoon off the excess marinade so that chicken is only lightly coated. Grill chicken until done, about 6 minutes on each side, or bake at 350 degrees for 40 to 45 minutes, or until done. Cut into 1/2-inch-long strips. 


Place all ingredients, except oil and 1/4 cup parmesan, in blender. Blend, slowly drizzling oil into mixture until it thickens. 

Generously toss dressing with romaine lettuce and chicken. Top with remaining Parmesan cheese and croutons.

Next week…


Romaine Lettuce


PEAS!  The peas were this close to being ready this week.. I don’t know what the hold up is. but we have a good two to three weeks of them in the field

Green Onions


Summer Squash


  1. turniprock said

    Here is a new recipe sent in by Heather Kosec
    thanks Heather! if anyone else knows of good recipes send em our way!


    * 1 package ground turkey (or chicken)
    * 1 clove of chopped garlic
    * 1 tsp. of minced fresh ginger
    * 2 Tbsp. light soy sauce
    * 1 carrot, peeled and minced
    * 6 scallions, finely chopped
    * 7 sprigs cilantro chopped
    * 4 limes, juiced
    * Sriacha chili sauce (purchased at a local Asian market)
    * 1 Tbsp. sesame oil
    * 1 red bell pepper finely diced
    * 1 cucumber, peeled, de-seeded and julienned
    * 1 head Boston lettuce
    * 1/4 cup roasted, unsalted peanuts


    1. Brown turkey, place in refrigerator to cool.
    2. Once cool, mix all ingredients (except: pepper, cucumber, lettuce and peanuts) in a bowl.
    3. Marinate overnight, or 3-4 hours for best taste.
    4. Serve mixture in lettuce cups with cucumber, pepper and peanuts for garnish.*

    *Note: If your lettuce is not conducive to “wrapping”, just chop it up like a salad and add all ingredients together.

  2. Rebecca said

    You’re right, that is one serious head of lettuce! I laughed out loud when I pulled mine of the box. Everything looks great & thanks for the recipes, too.

  3. Megan said

    I made the spinach pesto and it was a hit! I added more oil and cheese and garlic and basil than the recipe called for though. I also used fresh basil. It was super delicious on bread!

  4. […] to help us figure out what to do with all this food. The following is my modification of their Spinach Pesto recipe. I’ve made it twice now, improvising adjustments, and that’s what the +/- are […]

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