Week 6, July 15th

Whats in the box

Green Cabbage

Summer Squash



Green Onions

Curly Kale

Strawberries or Red Cabbage….. Half of you got the last of the Berries. Now don’t get jealous. Those of you that got the last of the berries will miss out on the first of the cherry tomatoes (probably next week). Thats the deal, and we should be square.

Some notes about what’s in the box and also about what’s going on at the farm…

The summer squash is suffering from inadequate pollination. That is why some of you may have received ‘odd’ shaped squash and why all of you received less squash than what we had hoped for. We have over 2400 feet of summer squash planted and only ended up with only about 200lbs that were good enough to put in the boxes. that equates to about .09 lbs per row foot. miserable.   To correct this we are planning on moving some bees in for next season.  We had plenty of bees last season and didn’t see a need for them this year, but now we know we need to get our own pollinators so we aren’t dependent on someone else’s whims of having bees or not.

The Beans, we have three different kinds, some of you may only have one some may have all. They all eat like your typical green beans. Green Beans, traditional straight forward delicious. Then the yellow wax bean. Some of you may have seen before. They are good. and we also have the Dragon Tongue (purple spotted) They seem to be okay eating wise, but came in last in the taste trials between the three. Let us know what you think. We might not grow them again next year.

Storage Tips

Beans Store them in the bag in your fridge. Wash before eating. They are grittier than usual because of the rain splashing dirt up onto them.  Sorry!

Kale stores best in a bag in the fridge and should be washed well before eating, also.  We washed it, but nothing ruins a dish like grit, so double wash it!

Everything else in the this weeks box would store fine just in the fridge, no bag.


So…  you have some cabbage.  If you have not tried the Peanut Slaw recipe from last week, I urge you to try it.  Otherwise, slice the cabbage thin and eat it was you would a salad green.  Try it with this nice vinaigrette (which would also be good with sliced cucumbers)…

Celery Seed Vinaigrette (adapted from Gourmet, November 2009)

  • 1/2 garlic clove (or small garlic clove)
  • 2 teaspoons celery seeds, toasted
  • 1/2 teaspoon honey
  • 3 tablespoons cider vinegar
  • 1/2 cup olive oil
  • 1/4 teaspoon kosher salt

Mince and mash garlic with kosher salt to form a paste. Add celery seeds, honey, vinegar and oil and whisk until combined.

Here’s a recipe for Fiesty Green Beans from 101cookbooks.com.  It sure sounds good, though we have not tried it yet.  I’m sure it would be great with all the different beans in the mix this week.

Baked Rigatoni with Kale

Serves 4 to 6

1 pound tube-shaped pasta, like rigatoni
a bunch of washed kale , thick stems removed and leaves roughly chopped
2  tablespoons unsalted butter, plus more for the baking dish
2 tablespoons all-purpose flour
2 1/2 cups milk
1 clove garlic, minced
freshly-ground pepper
2 cups shredded sharp cheddar
1 to 2 tablespoons parmesan cheese, freshly shredded

Perheat oven to 400 degrees.  Butter a 2- to 3-quart baking dish; set aside.

In a large pot of boiling water that has been well-salted, boil the pasta until it is just tender (not yet al dente).  Add the kale to the pot with the pasta and cook for an additional two minutes, until the kale is bright green and the pasta is nearly al dente.  Drain, transfer to a large bowl and set aside.

In a medium pot, melt the butter over medium heat.  Whisk in the flour and then the milk.  Add the garlic and season with salt and pepper.  Cook over medium heat, whisking, until the liquid has become thick enough to coat the back of a spoon.  Add the cheddar cheese, whisking until the sauce is smooth.

Pour the cheese sauce over the pasta and kale and stir to thoroughly combine.  Pour the pasta into the buttered baking dish and sprinkle with parmesan cheese and freshly-ground pepper.  Bake for 25 to 30 minutes, until the pasta and kale are lightly browned.

Kale is great!  It’s SO GOOD for you.  It is wonderful washed, stems removed, chopped, and sauteed in a little olive oil till wilted and salted to taste.  Maybe add some garlic if you like.  It’s great wilted and topped with a little toasted sesame oil and some sesame seeds.  Make a Kale pesto or add it to your favorite soup recipe.  Just be sure to eat it!

As we were harvesting the last of the cabbage to go in the boxes it started to rain…. and rain and rain…. that equates to about 3 INCHES of rain in less than 3 hours. Buckets of rain.  We put in irrigation so that we would be able to make it rain when we need it, but there’s nothing that we can do to make rain stop coming.  Lots of puddles in the field. We aren’t sure of the extent of the damage yet…. We’ll keep you posted.

Those of you in North East Mpls… we are having a BBQ at the drop site there on Aug 1st. Hope to see you there. Contact us if you have any questions. T rock pork will be served.


  1. Melissa Brown said

    We love the dragon beans – my 3 kids thought they were beautiful and tasty!
    Would LOVE to see some fennel – maybe next year?

  2. Jill said

    Great picture of you Josh – you are a celebrity in our household. The kids love to talk about “our farmer” (my 3 year old insists that you live in a barn). So it was great to have a nice big picture today when we checked the blog. We are all excited to pick up our box this afternoon.
    Thanks for the recipes. 101 cookbooks is a fave – good to see some dishes from there. The red cabbage one is just fantastic!

  3. Anne-Marie said

    I made kale and walnut pesto last year and it was fantastic – almost better than basil pesto, dare I say.

    And I made the coleslaw from last week’s blog for dinner guests and they commented that it was the best they’d ever tasted.

  4. Anne-Marie said

    This was not the recipe I used, but a quick google search turned up this recipe which also uses quinoa – a very nutritious grain that I just happened to have purchased. Now I know what to do with it!


  5. Kelly Lynn said

    I gotta say I love this blog! Makes me look forward to getting our box every week, I usually consult it quite a few times to check on the recipes. The Ceasar salad with garlic scrapes was our favorite so far! THANKS!

  6. turniprock said

    This was sent to us by a member. We love when members share recipes. keep em coming!

    I found this amazing recipe and I keep meaning to share. I used fresh cherries, and it was yummy. It comes off this website. http://www.elanaspantry.com/chicken-with-cherries-and-kale/

    Chicken with Cherries and Kaleprint friendly recipe
    1 ½ pounds skinless, boneless chicken breast
    2 tablespoons grapeseed oil
    2 tablespoons shallots, finely chopped
    1 (10) ounce bag frozen cherries
    2 tablespoons balsamic vinegar
    1 tablespoon dijon mustard
    1 bunch kale, chiffonade
    2 tablespoons olive oil
    celtic sea salt and pepper to taste
    Rinse the chicken breast and pat dry
    With a mallet or skillet, pound the chicken breast to ¼ inch thickness
    Heat grapeseed oil in a large skillet over medium heat, then add shallots and saute for one minute
    Add cherries, cover and cook for 2-3 minutes, until cherries are soft and no longer frozen
    Add balsamic vinegar, then stir in mustard and kale
    Cover and cook over low heat 4-5 minutes, until kale is just wilted, stirring occasionally
    In another large skillet, heat olive oil over medium high heat
    Add chicken cutlets to the pan and sprinkle them with salt and pepper
    Cook 4-5 minutes on each side, until outside is browned and chicken is cooked through
    Transfer chicken to pan containing cherry sauce and kale
    Allow to marinate over low heat for 2-3 minutes so that chicken absorbs some of the sauce

    Our four year old likes it!


    Melissa Pohlman

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