Archive for Potato

Week 14; September 6, 2012

What’s in the box?

Full Share


red onions


sweet red peppers and red bell peppers

heirloom tomatoes

roma tomatoes


sweet orange pepper


pie pumpkin

curly kale

(single shares got all the same items as the full, but in smaller/less quantity)

Notes on the box….

We are happy to have some broccoli again!  It’s coming on very strong because of the continuing hot weather.  We are really hoping the weather will cool down some so that it doesn’t all come ready at once and leave us with very little in the weeks to come (as the tomatoes have done, getting ripe all at once).  This broccoli is very tasty.  Otto has been begging for it!  He sees it on the counter or table or in the field and he points at it and says “bah-ee, bah-ee, bah-ee!” until we give him some.  He ate an entire head (stem and all!) the other day while running around.  Let us know if your kids enjoy it, too!

The greens are back as well.  This week it’s curly kale.  Usually by this time of year the greens are starting to pull out of the summer slump, but this season not so much.  The curly kale is much more resilient than the collards and even the lacinato kale.  Hopefully the other varieties will start looking better as the weather cools.  (The weather is going to cool, isn’t it?!?!)  Store kale in the fridge in  a  plastic bag best in your crisper.  For a quick tutorial on how to de-stem kale, see the link in the kale recipe below.

Winter squash for the week is pie pumpkins.  These are great ones for roasting, then scooping the flesh out and using for pumpkin pie, pumpkin breads, pumpkin soup, or even as a sauce on pizza.  You can also cut them in half and seed them, peel the outside skin with a good vegetable peeler, and dice the pumpkin into chunks to cook in stir fry or curries.  Or you can season them roast them when they are cubed.  These pumpkins will keep for at least a month and usually more.  There’s a good possibility that they may make it to Halloween if you wanted to eat them after keeping them for fall decoration.  Store pie pumpkins out of your fridge along with your potatoes, garlic, onions, and tomatoes.

Thyme can be used in soups or with roasts by giving it a rinse and leaving it in a tied together bundle and added to whatever you are cooking.  When you are ready to serve, simply take out the bundle of what’s left of the thyme.  You can also pull the little leaves off the tough stem by holding the thyme by the upper end of the stem and sliding your fingers down toward the thicker end


Massaged Kale shared by the Boatmans.  Thanks!  They said that even a veggie hater in their family loved this and asked for seconds!


Lemon Olive Oil Cookies with Thyme are one of my personal favorites.  If you are eating all your veggies, you deserve a sweet treat!

  • 2 cups unbleached flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup Olive oil
  • 4 teaspoons grated lemon zest
  • several sprigs of thyme with leaves removed from stems
  • Juice of 1 ½ lemons
  • 1 tsp. vanilla extract
  • Sugar, for rolling


  1. Preheat oven to 350 degrees.
  2. Whisk flour, sugar, salt, thyme leaves, and baking soda together in medium-sized bowl. In another small bowl, stir together the olive oil, lemon zest, lemon juice, and vanilla.
  3. Add wet ingredients to the dry ingredients, then mix lightly until it resembles wet sand (I like to use my hand, when the dough is squeezed it should form a solid clump). Using your hands, roll dough into balls about the size of a walnut.
  4. Roll in a  little sugar and roll the cookie balls gently in your hands to distribute it. Put the cookies about 2 inches apart on cookie sheets and bake for about 12-15 minutes


Kale and Potato Soup from Alice Waters Chez Panisse Vegetables

Remove the stems from a bunch of  kale.  WAsh the leaves, and cut them into a chiffonade.  Peel about 2 pounds of potatoes (or just wash them) and chop them up into small pieces.  Bring 1.5  quarts of water to a boil with 1 tsp salt.  Add the chopped potatoes and return to a boil.  Cook for 2 minutes, covered.  Add the kale and cook 2 minutes more.  Taste for seasoning.  If desired, serve with sliced garlic sausage and a splash of olive oil.


from our wonderful member, Kelly Lynn and her little boy Maxwell, it’s a Kale Smoothie!  

“We are continuing our quest to entice our son to eat more veggies, especially of the green variety.  This morning I (Kelly Lynn) had the bright idea to try kale in a smoothie.  And it worked!  (of course 🙂  All you need to do to make it at home is add 1 cup chopped kale to 1 cup apple juice, a few chunks frozen banana, 1/2 cup yogurt and peeled apple.  Voila!  It’s a “new taste treat” that even the pickiest of eaters can enjoy.  My hubby enjoyed his smoothie too, so grown ups and kid got their super green veggies this morning.  Ye-ah!  A gold star for this mom!”


And in case you didn’t try these recipes earlier in the season or from last season….

Broccoli Parmesan Fritters from Smitten Kitchen


Broccoli Slaw

Wash a couple heads of broccoli and either finely chop (stems and all) by hand or run them through your food processor with the cutting blade attachment.  Place them in a bowl.  Add several finely chopped radishes and/or turnips, a few chopped green onions, and a couple of chopped garlic scapes.  Mix about 1/3 cup mayo with a few tablespoons of apple cider vinegar, 3 Tbsp. (or less) sugar, some salt and pepper.  Pour dressing over veggies, mix well, and allow to sit for at least 10 min before serving.  You can also add silvered almonds, toasted sunflower seeds, and raisins or dried cranberries if you like.


Kale Chips


Sesame Kale Salad

Chop a bunch of kale.  Steam or saute for a couple of minutes till just wilted.  Allow kale to cool.  Mix in a serving bowl with 1 T soy sauce or tamari, 1 T sesame oil, some finely chopped garlic scapes, 1 tsp. honey, a splash of apple cider vinegar or rice vinegar.  Garnish with toasted sesame seeds.


Pumpkin Smoothie Recipe (makes one serving)

Blend together adding more liquid as needed to get the right consistency:

1/2 cup  cooked pumpkin (roasted or steamed tender)
1/2 cup yogurt (plain, vanilla, or maple) OR milk, soymilk, coconut milk, or almond milk
handful of ice cubes or a frozen banana
1/4 cup apple juice or cider (optional)
2 tablespoons honey (or brown sugar, to taste)
1/4 teaspoon ground cinnamon
Dash ground nutmeg

On the farm….

Don’t forget to RSVP if you plan on coming to the PIZZA HARVEST PARTY on September 15th here on the farm!

Hail no!

We got some really large hail on Tuesday night.  Thankfully there was not a lot of it and all the crops still look good.  Phew.  Hail is never fun for farmers and can potentially do lots of damage.  We were very fortunate and we hope it wasn’t too bad for any other farmers that may have been hit.

We will be going away to Iowa for a wedding that Josh is a groomsman for, so if you have any questions or concerns, we may not get back to you about them until next Monday.  It’s always a little bit nerve-racking to leave the farm, but Derek and Cassandra will be here making sure no cows escape and everyone is fed and watered.  they will also pick broccoli that will be ready for next weeks delivery!  Thanks, guys!

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Week 12; August 23, 2012

What’s in the box?

Full Share

Sweet corn


hot peppers mix (in the plastic bag)

red peppers

heirloom tomatoes



slicer tomatoes

rainbow chard



Single Share

same as above, but in less quantity

Notes on the box….

This planting of Sweet Corn didn’t get much water, so it didn’t fill out as well as previous plantings and there’s less in the box than we had planned for.  This variety tastes more “corny” than sweet.  Hope you enjoy it!

Please store your potatoes, garlic, and onions in a cool dark place, but not the fridge.

See previous weeks for pepper and tomato storage tips.

Rainbow Chard and parsley will store best in a plastic bag in your fridge.  Soak in a sink of cold water  if they need perking up before you prepare them.  You can eat the colorful stems of the chard.  Slice them up and begin cooking them in at the same point you do onions in a recipe.  They take longer to cook than the leaves.  The leaves cook very quickly.  Use Chard as you would spinach in cooked recipes.


Mexican Rice 

Homemade Refried Black Beans

Craig’s Fresh Roasted Chile Sauce 
Hot peppers (2 hot wax peppers, 2 or three jalapeno peppers, and a pablono if you have one) and  4 medium red bell or several sweet red roasting peppers.  Place whole peppers in a single layer in a baking pan and roast in the broiler until charred.  Remove from oven, flip, and roast until other side is charred.  Remove from broiler and let the peppers cool.  When you can handle them remove the seeds and stems (wear gloves for the hot peppers or rub your hands with oil before handling to avoid HOT HANDS).  While the peppers are cooling put 2 onions, peeled and coarsely chopped, along with 5 peeled garlic cloves in the broiler and allow to lightly char.
Add the above along with 2 cups chicken or vegetable stock,  1-2 tsp. salt, 1 or 2 large cored and seeded tomatoes and  put it all in the food processor and buzz it till smooth.
Heat 2 Tbsp oil in a saucepan and whisk in 1 Tbsp flour. Cook on high till flour browns a bit, but do not let it burn.
Slowly whisk in chile sauce, 1 Tbsp. cumin and 1 cup or less broth.  Reduce heat and simmer on low for 5- 10 minutes until the thickness you want.  It also thickens as it sits in the fridge.  This sauce is great on enchiladas, with the rice and beans above, on nachos…  I think it would be good on an old shoe.  It’s just so good.
Corn Farrotto Recipe from Bon appetite
Spicy Chard with Ginger

On the Farm…

The pizza party was a blast!  We think people were able to eat a good amount of pizza and had their smiles said they had a good time.  We really enjoyed getting to meet members that have been with us for several years that we hadn’t met.  We also loved talking to folks that had been out to the farm in the past.  We had a group of people that biked all the way to the farm from the twin cities!  We had a great turn-out.  The pizza oven stayed nice and hot and Derek and the crew did such great prep work that the pizzas just kept coming out and getting gobbled up in a nice steady stream.  The pizza buffet seemed to be a nice way to let people eat, explore the farm, and visit with each other.

We LOVED sharing our cheese with people and getting some great feedback!  That was very exciting and the cheese was well received.  Some really great comments that were very encouraging!

Thankfully the rain held out till most everyone had eaten some pizza and it stopped after about an hour and we were able to get the bonfire going.  We really appreciate everyone that came out to enjoy the pizzas with us!  We will let you know when the next pizza party will be!

an impossible load of branches for the bonfire


Lauren and the basil

Derek the amazing Pizza Chef!

Pizza party!

Craig and the oven and the storm clouds rolling in

Cheese tasting

the sand pile was a hit!

relaxing post-pizza


Next week….


green beans






winter squash?

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Final BIG box for the 2010 season. Gobble Gobble

What’s in the box?

Decorative CORN!




Squash (farmers Choice)






Swiss chard


We have decided to consolidate the last two deliveries into ONE BIG box, so this will be the last delivery for the 2010 season.

Many of you are busy next week, traveling or making holiday plans. This coming week is looking extra cold and nothing will be growing in the field. Everything in the box will hold well until Thanksgiving, and longer.  We will be around next week to pick up the empty boxes and any egg cartons you would like to leave us.


Spicy squash salad with lentils and goat cheese from smitten kitchen

Bacon Spinach Blue Cheese Tart

This is very rich and savory and delicious. Cut into small squares as an appetizer or hors d’oeuvres.  Or serve with a salad as a main course and then go jogging or chop firewood or shovel snow or something to burn lots of calories…

Mix 1 1/2 cups flour (I use a combination of unbleached white and whole wheat pastry flour) with 1 tsp salt.  Add 1/2 cup oil (olive is good) and two Tbsp milk.  Mix dough until combined.  Press evenly into the bottom of a 9 x 13 baking pan making a little bit of an edge up the side of the pan.  Bake for 10 min at 400.  While crust is baking, cut up some bacon (5 strips or so) and start it frying in a skillet.  Cut up an onion or two and when bacon is almost cooked, remove it from the skillet and cook the onions in the bacon grease till brown or carmelized.  Add washed, drained, chopped spinach to the skillet and stir it around until it’s wilted.  Beat 3 eggs with 1/4 cup creme fraiche, sour cream, or heavy cream.  Mix with spinach and onions and our onto the crust. Spread evenly.  Put bacon on top of that and crumble some blue cheese on top as well.  Bake for 30 min or until tart is set and golden on top.  Let cool for a few minutes before slicing.

Hasselback Potatoes from Pham Fatale looks extra buttery and delicious for Thanksgiving

Giving Thanks….

Abbie is the last of our helpers left.  We are going to be SO SAD to see her go.  Abbie!  We LOVE YOU!  You are so helpful, sensitive, insightful, and generous.  And a fearless worker ready to do any job in any weather and always willing to hold a baby.  We hope you will come back whenever you are in the midwest. We hope that you find a farm near us or a school near us to teach.  Wouldn’t it be amazing if you were Otto’s math or science teacher?  Sigh.  Endless possibilites.  You will be amazing at whatever you do next.

Thanks also to the folks who came out to visit the farm, to our families and friends who have helped us in many many ways, to the animals of the farm, and again to Kate, Jenna, Nick and Abbie.

AND  thanks so much to our members who value local foods and small farms!  Where would we be without you??

Hope to see ya next season.  Be well and stay warm till then!

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