Archive for cucumber

Week 12; September 8, 2011

Harvest Party will be on September 17th at the farm!  Potluck!  Beginning at 3 PM.  Email us to let us know if you will make it out.  Thanks!

What’s in the box?

full share:

sunshine (yellow) watermelon

green beans

sweet corn


green bell pepper

red bell pepper

hot pepper (the small lime green colored pepper)



slicer tomatoes

heirloom tomatoes

single share:

green beans

sweet corn

either sugarbaby watermelon (red), sunshine watermelon (yellow), or cantaloupe



red bell peppers

green bell pepper

hot pepper (the small lime green pepper)


slicer tomatoes

Notes on the box….

We are really happy to be putting the sunshine variety of melon in the box.  They were grown in the greenhouse and are SUPER sweet.  They have earned the nickname sugarbomb melon.  They are so addictively sweet that Otto has begun to refuse all food except for this melon.  Larry has been seen on multiple occasions hiding by the dumpster eating melon like a squirrel.  Josh spilled water all over the lunch table and Rama in his frenzy to crack open a melon.  A melon was sliced and Rama helped herself to half of the melon before it could be cut into smaller pieces.  We hope that you are enjoying it as much as we are.  We ran out of small sunshine melons that would fit into the single share boxes, so some of the single shares may have gotten the red melon or cantaloupe.  If your cantaloupe has green skin, let it sit on your counter for a while to ripen up some more.  OR, you can do what Joe from Sen Yai Sen Lek is doing with some of our unripe melons.  He is using them as a local replacement for papaya in his Som Tum (green papaya salad).  We made it here at home and it was great!  We used regular green beans and our own hot peppers.  Here’s a recipe from the NY times.

Green beans might get big enough for us to have them in the boxes again next week, but everything is slowing down its growth with the cooler temps that are setting in. We recorded a 39 degree night out here 2 nights ago. Just 2 more weeks until the official start of fall.

This is the last week of sweet corn.  Enjoy it!

If you are having trouble getting through your bell peppers, chop them up and put them in a freezer bag and freeze them.  Then you can add to soups and things later.  Never let a pepper go bad!

Broccoli, again, may have a looper or two.  The broccoli that I cooked last week had only a couple that fell out when I soaked it.  Again, just soak it in some cold salted water before chopping.  Swish it around in the water after it’s soaked. Any stragglers will let go.  The loopers are BAD this season.  The worst ever.  There are some organic approved sprays that we can use, but often times they kill the benificial insects as well which disrupts the balance on the farm. Because of this, we avoid using even the organic approved sprays.  We have found an organic approved spray that is specific to the loopers, so we will be using that on the rest of our crops that they are attacking.  However, we cannot ever guarantee that your produce will be 100% bug free.  If you are particularly bug-phobic, let us know and we can leave out broccoli from your box.

If you find yourself overrun with tomatoes that are getting too ripe before you can eat them, try this trick that one of our long time CSA members passed on…  Score the tomatoes with an x shape on the bottom.  Remove the core by cutting in a cone shape around it.  Put the whole tomatos in a freezer bag.  Put them in the freezer.  When you want to use them in a soup or stew or sauce later in the season, simply pull the bag out, let them defrost.  The skin will peel off easily when you run the tomato under some hot tap water.

For everything else, see the notes from last week, please.


Corn Pudding

6 tablespoons unsalted butter

5 or 6 ears of corn, husked

1/4 cup granulated sugar (optional)

1/2 cup heavy cream or  whole milk

1/4 cup flour

1 teaspoon salt

5 large eggs

1 minced hot pepper (optional)

Preheat the oven to 350 degrees. Place the butter in a baking dish ( or iron skillet works well) and slide into the oven so the butter melts while the oven is preheating.

Using a box grater, coarsely grate the kernels off four ears of corn. Use a sharp knife to cut the kernels from the remaining ears. Combine the corn kernels, sugar, cream or milk, flour and salt in a large mixing bowl. Lightly beat the five eggs and add to the mixture.

When the oven has preheated and the butter in the baking dish has melted, carefully tilt the melted butter from the baking dish into the corn mixture and combine with a few swift strokes. Then tilt the buttered corn mixture back into the baking dish.

Bake for 60 to 70 minutes, until a golden crust has formed and the interior has set.


A nice recipe that is for breakfast or dinner Grits with tomatoes and goat cheese!  Recipe calls for cherry tomatoes, but you can slice and roast any type of tomato.


Corn Relish can be made and kept in a jar in the fridge for a long time.  Really nice to have on hand to add color or use as an edible garnish.  If you want to use it all at once, make some quinoua (black or red makes it extra beautiful) and mix the relish in with the quinoua for a last minute side.   Adjust the amount of corn, peppers, tomatoes, and cucumbers to your liking.  Cut kernals of 6 ears of corn off the cob. Finely chop a few green and red bell peppers, some onion, unpeeled but seeded cucumber, and some ripe tomatoes.  Mix it all up.  Bring 2 cups of vinegar, 1/2 – 1/4 cup of sugar, 2 tablespoons of salt, 1 tsp of tumeric, and 1 tsp mustard seed to a boil.  Pour over the veggies and let them sit at least overnight before serving.  If you like less crunch and more tender relish, you can simmer the veggies in the vinegar mixture for about 15 min.  Store in a jar in your fridge.

On the farm….

Otto and Calliope doing quality control on the sunshine melon

This dinner bell used to be on Josh's great grandpa's farm. Now it's on our farm!

next week….

pie pumpkins






pesto basil bunches



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Week 6, July 28

We will be making deliveries of pork to the twin cities this Saturday!  We will take orders until Friday evening.  Check out our new grilling, breakfast, and slow cooker pork package options in our store!  Let us know if you have any questions about ordering.

What’s in the box?

Full share:



summer squash

patty pan squash


green cabbage (tender sweet)

curly kale


green onions (Tropea)

half shares



summer squash

pattypan squash



green onions (a handful of people got the first sweet onions of the season)


Some notes on the box….

Loopers are the small green worms that love broccoli, cauliflower, and cabbage.  We gave all of these that we harvested a good dunk in water to get rid of these guys, but there is a chance that one may have made it into your box.  We are sorry for that if it happened to you, but rest easy, they will not bite you and they are not poisonous.  The worst they can do is gross you out.

Cauliflower came on all at once!  It’s one of those veggies that is SO MUCH tastier when it is fresh and local.  If you think you don’t like cauliflower, try it again and see if you change your mind.  It’s nice steamed or sauted with some butter and topped with melted cheese.  It’s GREAT roasted.  If you are looking to eat more veggies and less carbs, try grating your raw cauliflower (very easy with the food processor) and serving as an alternative to rice.  Also good cut up and served raw with your favorite veggie dip or dressing.

We love this cabbage.  It’s a variety called tendersweet and it is just that.  It makes a great coleslaw.  Have you ever tried putting coleslaw right on a hamburger or sandwich as an alternative to lettuce?  It works and it’s very tasty!  We also like it shredded and served plain with a spicy Indian curry.  It will hold well for quite some time in the fridge if you can’t get to it right away.

The pretty saucer-shaped veggie with scalloped edges are patty pan squash.  They can be cut in half, scoop the middle out, and stuffed with your favorite filling (we like lentils, onions, and cheese) and baked. Or they can be sliced and treated like any other summer squash or zucchini.  Great for stir fries or vegetable soup.

Here’s a picture of a lunch we had this week.  Pork ribs, roasted cauliflower, and cucumber salad with cabbage leaf, rice, and sauce from the ribs.  It was a hit and quite simple to make.  


Chocolate zucchini bread

1 1/2 cups sugar, 3 eggs, 3/4 cup vegetable oil

2 cups grated zucchini (approximately 1 medium zucchini), 1 tablespoon vanilla

2 cups unbleached all purpose flour, 1 cup whole wheat flour,  1/2 cup unsweetened cocoa powder, 1 teaspoon salt, 1 teaspoon baking soda, 1/4 teaspoon baking powder

3/4 cup chocolate chips and/or toasted and chopped nuts

Preheat your oven to 350°F.  Lightly grease two 5×9 inch loaf pans or a 9×13 cake pan.  Combine sugar, eggs and oil in a large bowl. Beat until well blended, then stir in zucchini and vanilla.  In a medium bowl, whisk together the flours, cocoa powder, salt, baking soda and baking powder. Add the flour mixture to the zucchini mixture and stir to combine. Add chocolate chips and stir until relatively evenly distributed. Pour batter into prepared pans and bake for 50-60 minutes for the loaf pans or 35-45 minutes for the cake pan or until a tester inserted in the middle of a loaf comes out clean.  Cool breads in their pans on wire racks for ten minutes, then turn out onto racks and cool completely.  Or serve directly from cake pan.

Cucumber Salad 

Slice cucumbers and green onions.  Mix a 1/4 cup of vinegar with 1 Tbsp. sugar and a pinch of salt.  Mix together and let set a few minutes before serving.  Very good with barbque or anything with peanut sauce.

Cucumber Peanut Salad Recipe from 101 cookbooks 

Quinoa with currents, zucchini, and dill from 101 cookbooks

Roasted Cauliflower with Fennel-Chile Dry Rub from the Splendid Table

At the farm….

This week the squash and zucchini are peaking, probably next week as well. So if it is starting to feel like too much squash and zucchini well, it probably is. But it won’t last for long so do what you can to enjoy it. There might only be about 2-3 weeks left of this until next season.

We have little green beans forming on the plants, and the first tomatoes are starting to blush. The vines are loaded with fruit and as long as this rain stops and doesn’t drown the tomatoes we should be in store for a great harvest. The melons are really close to ripening as well. and they are looking great. Sweet corn is about 2 weeks out and is looking great as well.

We hope that we got enough zukes, squash, cabbage and cauliflower into the CSA boxes!  They were heavy and full and we were still left with a whopping 2,900 lbs of squash, zucchini, cabbage, cauliflower to go to the Emergency food shelf network. In New Hope, MN. If you haven’t read about them, the short of it is they match your money dollar for dollar that you donate in Turnip Rock Farm’s name. And then turn around to buy excess produce from us at a modest but fair 1$ lbs. We would gladly donate food without this, but we can only do so much before we start losing lots of time and money on transportation, and all the labor involved in harvesting and cleaning of the produce. Your donations help to offset the cost of bringing excess produce to the foodshelf for people who need it, and rarely see it among the shelves of boxed pasta, cans of green beans, and tons of cookies commonly seen in the foodshelves.

Our cookout on Aug 20th will be a fundraiser for Harvest for the Hungry, so come on out in the afternoon starting around 3pm and enjoy some all farm raised dinner with fellow members of the farm, and your farmers!  Pay what you can, pay what it’s worth. It’s all going to a good cause. It should be a fun time for the family as well. Bring your cooler so that you can take home some pork chops or other cuts if you like.  Vegetarian options will be provided. Camping is welcome.

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