Week 8, July 29

What’s in The Box?

red cabbage


New Potatoes

summer squash



red bunching onions OR sweet onions

cherry tomatoes OR the first slicers of the season

green top carrots

A few notes on this weeks box….

Potatoes,   The skins are still soft, they tend to rub off when we was them this time of year. That will be better as the season goes along. Some of them have had a rough start, grubs tried to eat them, quack grass tried to grow through them and potato beetles and blight have ravaged the vines. We hope that doesn’t bother you too much. The appearance should get better as we go along. But the flavor and rich butteryness of new potatoes doesn’t last long at all.  Enjoy that while you can! We love them mashed or roasted with garlic and butter. (Garlic is dried now and will be in the boxes in the coming weeks as soon as we get it cut and sorted.)  They also make extra yummy potato salads.

The tomatoes are just starting to come on. But with all this wet weather blight has been a big set back for the tomato plants. At moments today it felt as if the tomato season was over before it ever started. We will just keep our heads high and hope for the best. There are lots of fruit on the vines, eventually it will ripen, but hopefully, not all at once. The cherry tomatoes are really having a rough go of it as well. Splitting from all the rain, yields were lower than expected.  In coming years we are thinking of moving to tomato growing in high tunnels to stop wasting so much time and effort on such lousy yields and unpredictable weather and therefore unpredictable quality.  The first tomatoes to come on are always the little guys.  The flavor of early tomatoes are fine (especially after not having fresh tomatoes since last October), but they get a lot better as the season goes on, they size up, and different varieties including heirlooms start coming on.

Your green top carrots will store best with the tops removed.  The tops are edible and have a flavor similar to parsley.  If you happen to have some packaged, store bought carrots in your fridge, try doing a side by side taste test.  I know who wins in my book, but let us know what you think.

This should be it for the cabbage, we could do another week. Give us some feed back on the that. Too much cabbage? We skipped last week for some of you. If you want more, we can pack it, but if not let us know and we won’t.

Cucumbers should be on again for the next couple weeks, but are entering a slow downward decline. (although it is hard to tell as we pulled out over 2000 lbs cucumbers this week and eventually just stopped picking).  We backed off a little on the squash thinking you might be a little overwhelmed with it.


Balsamic Bean and Potato Salad:

  • 2 cups new potatoes
  • 2 cups beans (green, wax, or dragon tongue), trimmed and cut into halves or thirds
  • 3 tbsp olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • Juice of 1/2 a lemon
  • 1 clove of garlic, minced
  • 1/2 teaspoon sugar
  • 1/4 teaspoon Dijon mustard
  • 2-3 tbsp fresh basil leaves, chopped OR any other fresh herbs OR try some carrot tops!

Boil the potatoes until tender, 10-12 minutes. Add the green beans and cook for 3-5 minutes. Drain and let stand.  While the potatoes are cooking, combine the vinegar, lemon juice, sugar, mustard, sea salt and pepper. Whisk in the olive oil until combined.  Mix the dressing and the potatoes/beans and basil or other fresh herbs.

Whole carrot salad – tabouleh style

carrots with their leaves

fresh mint leaves (can be replaced with another herb, to taste)

1 handfull of raisins
olive oil
lemon juice

salt to taste

Wash the carrots and chop them in the food processor until they have a couscous-like texture. Put aside in a bowl. Chop finely the carrot tops (Remove the hard stems if there are any). Add to bowl with the carrot “couscous”, raisins and chopped mint leaves. Season to taste with lemon juice, olive oil and salt.

Do you have a good recipe including any of the ingredients from the box this week?  Post it in the comment section!

On the farm…

We had a really wonderful time at “Dinner on the Farm” last Sunday.  Joe Hatch-Surisook of Sen Yai-Sen Lek came with his team of genius cooks and they made a meal out of Turnip Rock pork and produce for around 75 guests.  The guests were blown away by the meal.  We heard so many great comments about the meal and the beautiful weather.  Monica did an astoundingly excellent job of coordinating the event.  And we were happy to have David Huckfelt of The Pines play us some music at the bonfire after dinner.  It was a really lovely evening and we hope that those who were not able to make it out to the farm will head over to Sen Yai Sen Lek in NorthEast Minneapolis and taste some of the amazing food.

What’s growing on…

Sweet corn will be ready on Sunday…. but will wait to pick on Weds. Not ideal, but it seems to happen every year. It’s ready right when you don’t want to pick it.  We will monitor it closely and those of you in NE might get to sample some before week 9’s box at the BBQ this weekend.

Beans are all but done for until next season. We have to focus our picking energy on tomatoes and sweet corn and those delicious green peppers that are just about ready.

We kind of trying to clear out that Early/ Mid summer stuff and move into some of the stars of peak season. So this box isn’t our favorite but definitely is packed with some useful and tasty items.


  1. Jennifer Bergman said

    I just wanted to say we loved all of the cabbage! I either oven roast it or slice it in wedges and grill it.

    We have really enjoyed everything. It has been really fun trying some new vegetables.

    Jen Bergman

  2. Tanya Nelson said

    Here is a recipe we like. I do not roast the tomatoes, I add them in fresh. We also like to crumble some bacon on top.

    Pasta with Roasted Summer Vegetables

    4 yellow summer squash (about 2 pounds total), sliced 1 inch thick crosswise, halved if large
    2 pints grape tomatoes (about 4 cups)
    2 medium red onions, halved and sliced 1/2 inch thick
    4 garlic cloves, peeled and smashed
    1/4 cup olive oil
    Coarse salt and ground pepper
    8 ounces short pasta, such as campanelle or fusilli
    2 tablespoons butter
    1/2 cup grated Parmesan cheese, plus more for serving
    1 cup torn fresh basil leaves

    1.Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat. Roast without tossing until tender and starting to brown, 30 to 40 minutes.
    2.Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain, and return to pot.
    3.Add vegetables, butter, Parmesan, and basil to pasta; season with salt and pepper, and toss gently to combine.

  3. Erica Schaub said

    If we have a choice in lieu of something else, no more cabbage please!! 🙂

  4. Melissa Brown said

    Will there be more beets?? And are there opportunities to purchase “leftover” veggies for canning?

    We have loved the cabbage – a little much on the summer squash and zuchini though. It is exciting to see some new veggies in the box this week! Can’t wait for all the goodies that are to come.

    Thanks for all your hard work!

  5. eric and erin said

    The four of us like it all. If you have it, we will take it.

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