Summer CSA Week 17, 2022

It’s pumpkin time!

This is the penultimate CSA week! You will be receiving a carving pumpkin with your share this week. The pumpkins do not fit in the box, so please remember to grab your pumpkin when you pick-up. Enjoy carving jack o’lanterns! Try roasting your pumpkin seeds for a bonus tasty snack.

Next week will be the 18th and final CSA box for this season. It has been a joy having you as part of the Food Farm family!

Loading up pumpkins for Monday deliveries.

In your share this week:

Noreaster Beans – Broccoli – Carrots – Garlic – Leeks – Lettuce – Onion – Sweet Red Peppers (not hot) – Jalapeño Pepper (hot) – Yellow Potatoes – Daikon Radish – Delicata and Acorn Squash – Tomatoes – Parsley


Leaves changing at the farm


Universal Cream of Vegetable Soup

This recipe works for nearly any vegetable the farm grows – from celery to leeks to squash! This is also a great way to use up veggies from last week.

Ingredients

  • 4 tbsp butter
  • 6-8 cups coarsely chopped veggies (suggested starting point: 1 med onion coarsely chopped, 2 leeks, one clove garlic minced, 2 diced carrots,  2-3 stalks celery coarsely chopped, 2 potatoes diced. Add any other veggie like broccoli, cauliflower, or  squash to total 6 cups veggies.)
  • 1/4 cup flour.  
  • 4 cups broth (chicken, pork or veggie)
  • 1/2 to 1 cup milk or cream
  • Salt and pepper to taste

Instructions

  1. Sauté veggies in the butter 10-15 minutes (until tender but not brown).
  2. Add flour and cook for a couple of minutes.  
  3. Turn heat to high and add 4 cups of broth (chicken, pork or veggie), while constantly stirring as the soup thickens.  Bring to a boil.  
  4. Reduce heat to simmer the soup.  Cook, partially covered, until the vegetables are very tender (appx 30 minutes).   Using an immersion blender, food processor, or blender process the soup until smooth.  Add a little water or more broth if the soup is too thick and difficult to process.  
  5. Return soup to the pot and add 1/2-1 cups milk or cream.  Salt and pepper to taste.
  6. Can be served with grated cheese.

Recipe from Deb Rausch


What to do with Daikon Radish?!

This week you will find daikon radish in your box. Daikon is a large peppery variety of radish that is common in Asian cuisines. This crunchy vegetable can be eaten raw, pickled (like in traditional kimchi), or cooked.

Vietnamese Pickled Carrots & Daikon Radish (Đồ Chua)

Ingredients

  • 1/2 lb daikon radish*
  • 1/2 lb carrots*
  • 1 tbsp salt
  • 1/2 c boiling water
  • 5 tbsp granulated white sugar
  • filtered room temp. water
  • 4 tbsp distilled vinegar

Instructions

  1. Peel daikon and carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
  2. In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes.
  3. Rinse thoroughly to remove the salt and in small hand-fulls, squeeze to remove as much moister as you can.
  4. Add to jars, filling almost to the top.
  5. Create the vinegar solution (brine) by boiling water then adding sugar. Mix to dissolve. Add vinegar.
  6. Pour this liquid evenly into your jars. If needed, add extra room temp water to barely fully submerge the veggies.
  7. Screw on the lids, store at room temperature until pickled to your taste, checking every 12 or 24 hours. It usually takes 2-5 days depending on the temperature.
  8. Refrigerate when ready, for up to 3 weeks, or until too sour or veggies lose their crunch.

*You can change the ratio of veggies to your preference and/or scale the recipe up or down depending on how much veg you have to pickle. Just make sure you have enough brine to completely submerge your veggies.

Based off recipe from Hungry Huy.

Check out other daikon recipes here.


For the farm crew,

Starr

Summer CSA Week 16, 2022

Leaves are starting to change color on the farm.

Sixteen weeks! Can you believe it? After this week, we have two more distributions in our summer CSA. Autumn is truly harvest season. Shares this week are overflowing and the farm crew is building muscle bringing in heavy squash, pumpkins and carrots. Temperatures are brisk and refreshing and we are making preparations for the fast approaching first frost.

Crew harvesting kale and rutabagas

In your share this week:

Green Beans – Carrots – Cilantro – Cucumber – Kale – Onion – Sweet Red Peppers (not hot) – Green Bell Peppers – Hot Wax Pepper – Potatoes – Rutabaga – Squash – Spinach – Tomatoes


Harvesting Squash

It’s always fun when throwing food is encouraged! The squash plants spreads out across the whole field, so when we harvest, squash are spread everywhere. To get squash consolidated we toss squash to each other across the field. You will find delicata and kabocha squash in your shares this week


Onions curing

Minnesota Pasties

This week’s box has all the vegetable ingredients you need for tasty pasties!

Ingredients

Crust

  • 1 stick butter, cubed
  • 1/2 cup shortening (Crisco)
  • 1 cup boiling water
  • 1 tsp salt
  • 3 1/2 to 4 cups flour

Filling

  • 1 1/2 lb meat, 70% ground beef, 30% ground pork (make vegetarian by excluding meat and adding a vegetarian gravy to the veggie filling)
  • 2 diced onions
  • 1 cup carrots, diced
  • 1 1/2 cups rutabaga, peeled and diced
  • 4 cups potatoes diced
  • 2 tsp salt
  • 1 tsp pepper
  • dash of garlic salt (or use a minced fresh garlic clove)
  • butter
  • milk

Instructions

  1. Melt butter and Crisco in microwave. Stir in rest of crust ingredients. Do not over mix. Let cool to room temperature.
  2. Preheat oven to 400°F.
  3. In a very large bowl, add ground beef and pork together, squishing together with a clean hand to combine. Roughly break apart into dime sized pieces. Add in all veggies and seasoning and mix ingredients well.
  4. For jumbo sized pasties, roll dough into 10 inch circles. Add 1 cup filling on one side of each circle. With water, wet the edges of the dough around the filling. Add 1/2 tsp butter on top of filling. Fold dough over the side with the filling making a pouch. Press and seal all edges tightly. Trim any uneven edges and make a 1 inch slit on top of the pasty. Brush top with milk. Repeat until all ingredients are gone. For smaller pasties use 5 inch circles of dough and 1/2 cup of filling.
  5. Bake for 1 hour at 400° F. Let cool slightly before serving, or let cool completely before storing.

Recipe from Just a Pinch Recipes.

Check out some other great rutabaga recipes in our “April Winter CSA” post.


A sneak peak of what’s to come!

For the farm crew,

Starr

Summer CSA Week 14, 2022

The whole crew picking green beans.

It has been an exciting week! Saturday was Harvest Fest at Bayfront Festival Park. It was great seeing all of you that stopped by our booth. We have also had a new crew member join the gang and an old crew member move on to great new things.

A note about peppers: The large pointy red peppers are a SWEET pepper variety named Carmen. The smaller yellow pointy pepper are a HOT pepper variety.

In your share this week:

Green Beans – Carrots – Celery – Cilantro – Cucumber – Garlic – Onion – Red Pepper – Green Peppers – Hot Peppers – Potatoes – Tomato – Zucchini


Here are pictures from our Harvest Fest booth! We moved a lot of produce on Saturday. Thank you to everyone who came out. Harvest Fest is hosted by the Lake Superior Sustainable Farming Association.


Tomato and Pepper Chunky Salsa

Salsa is one of the joys of summer. It’s great as a snack with tortilla chips or on top of eggs. Luckily, salsa is very easy to make!

Ingredients

  • 7 medium tomatoes
  • 1 red bell pepper (the long pointed one)
  • 1 small diced red onion
  • 1 hot pepper
  • ½ cup fresh cilantro
  • 1–2 garlic cloves
  • juice of 1 lime
  • ½ tsp pepper
  • ½ tsp cumin
  • 1 tsp salt, or to taste

Instructions

  1. Finely dice the tomatoes, red bell pepper, red onion, hot pepper, garlic and cilantro. Combine in a large bowl and add lime juice and seasonings.
  2. Alternatively, process all ingredients in a food processor for 30 seconds.
  3. Store in the refrigerator in an airtight container for up to 1 week.

Recipe based off the green creator..


Congrats to our former crew member, Emily, who is moving on to a great new job in her field. Emily has been with the Food Farm for two years and wrote last year’s newsletters.

This beautiful key lime pie was made in Emily’s honor by Charlie, a fellow crew member.


A great morning for spiders!

The first spider is a funnel-weaver spider with in her name-sake funnel web beautifully outlined in morning dew. This spider was found next to our celery rows. The picture doesn’t do justice to the unique 3D tunnel structure this spider builds. The second spider is a black and yellow argiope, also called a black-and-yellow garden spider, which may be the largest web-building spider in the northern United States. She was a big one! She was found feasting on a fly in her web that spanned one of the green bean paths. (We made certain not to disrupt her.) Many think because this spider is so colorful and large it must be dangerous, but in reality, they are shy and rarely venture off their webs. We appreciate these spiders eating the more annoying bugs for us!


For the farm crew,

Starr

Summer CSA Week 6, 2022

Cucumbers ripening in the greenhouse

It’s hot and the CSA boxes are bursting! New in the box this week is Swiss chard and napa cabbage. We hope you’re staying hydrated and wearing plenty of sunblock and enjoying the heat!


In your share this week:

Swiss Chard – Napa Cabbage – Lettuce – Cucumbers – Green Onions – Broccoli – Carrots with Tops – Beets – Parsley – Garlic Scapes


Vegan Borscht

Serves 4

Ingredients

2 medium beets

3 small carrots (~1 1/4 medium carrots)

2 medium red-skinned potatoes

2/3 medium onion diced (approximately 2/3 cups, try substitution with the green onions in your box!)

2 stalks celery, diced

1 tablespoon and 1 teaspoon extra virgin olive oil

5 cups vegetable stock

1 1/4 cups shredded red cabbage

1 1/4 cups chopped beet greens or chard

1 tablespoon and 1 teaspoon chopped fresh dill

1 tablespoon and 1 teaspoon white vinegar

1 tablespoon and 1 teaspoon fine sea salt or to taste

freshly ground black pepper or to taste

1/4 cup sour cream vegan or regular (optional)

Instructions

  1. Begin by prepping your vegetables. Peel the beets. Scrub the carrots and potatoes. Dice everything up. It’s best if the beets are a slightly smaller dice than the rest as they take a little longer to cook (you could also shred them in a food processor).
  2. Heat the olive oil in a large pot over medium heat. Add the diced onion and celery and sauté for 5 minutes or until slightly softened. Add the diced carrots and cook for an additional minute or two.
  3. Tumble in the beets and the potatoes. Pour in the vegetable stock and bring to a boil. Reduce heat and simmer until root vegetables are al dente.
  4. Tip in the cabbage and beet greens. Bring soup back up to a boil, then reduce heat and simmer for 10-12 minutes. Vegetables should be tender.
  5. Sprinkle in the dill and the vinegar. Season the borscht to taste with salt and pepper.
  6. Ladle borscht into bowls and serve with a dollop of vegan or regular sour cream.

Notes

Cool completely before refrigerating the leftovers in airtight containers. Borscht will keep for up to five days in the fridge and up to six months in the freezer.

Based off a recipe from Simple Bites.


Beets and Chard

Did you know beets and chard are actually the same plant, Beta vulgaris? If you’ve grown both in your home garden, you may have noticed the similarities between the seeds and the leaves. The difference is that Swiss chard has been bred to favor leaf production, while beets have been bred to favor sweet fleshy roots.

The vegetables we eat didn’t just appear in the wild one day. Desirable traits have been “selected” for thousands of years to develop the tasty crops we enjoy today. Seeds are saved from plants that show the genetic variations we enjoy (more leaves versus fleshier roots) and then crossed through pollination with other plants with desirable traits so the offspring are better and better for human production and consumption. Please note, this is different from genetically modified which is done in a laboratory versus going through the generations of plants crossing for desirable traits already present in the species.

Rows of chard in the field

Resources for Veg Care and Use!

Remember to use the Vegetable Guide! Click the link below to see a pdf that describes most of the Food Farms crops and how to best care for the produce:

For the farm crew,

Starr

Summer CSA Week 5, 2022

We love fresh produce any time of the year, but early summer is particularly special. There’s something magical about the first time in a season we’re able to share a vegetable. We have several firsts this week: cauliflower, kale, cucumber, AND garlic scapes. We’re watching our harvests diversify and we love it!

Pictured to the right: the crew weeding carrots in a wet fog on the 4th of July.

We’ve had some more storms and wet weather this past week, but fortunately nothing severe, and the moisture levels aren’t excessive. A word of advice to home gardeners: stay out of your gardens as much as possible in wet weather. Stepping in wet mud will cause compaction and be detrimental to your soil’s health. Plant diseases spread more readily in wet weather and your hands and tools could make that worse. On the Farm, have to keep working, even when it’s rainy, but we’re very selective about the tasks we do and how we harvest. Keep dry!


In your share this week:

Broccoli – Cauliflower – Lettuce – Green Onions – Carrots with Tops – Kale – Garlic Scapes – Cucumber


Forager’s Soup

Serves 6-8

Ingredients

4 tablespoons butter (use olive oil for a vegan alternative)

1 cup diced onion

1 medium potato, peeled and diced

salt and freshly ground black pepper

2 cups chicken or vegetable stock or hot water

1 1/2 cups whole milk (optional)

1/4 cup heavy cream (optional)

~4 cups (8 oz) mixed chopped spring greens, include scapes, kale, green onions, carrot tops, and/or broccoli (use whatever is on hand!)

3 tablespoons olive oil (to cook meat)

3 oz chorizo or bacon, finely diced (optional)

Preparation

  1. Melt butter in a large pot over medium-high heat. Once the butter foams add onion and potato and stir to coat butter. Add salt and pepper. Turn down heat and sweat the onions and potato on with a tight fitting lid for 10 minutes. Vegetables should not brown.
  2. Heat the stock (or water) in a saucepan until simmering. Add hot liquid to potatoes and onions and simmer 5-10 minutes more until vegetables are completely cooked. Add greens and simmer uncovered for 2-3 minutes more. (Don’t over cook the greens!)
  3. Blend with a blender or hand blender. Puree until smooth. Salt and pepper to taste. Stir or blend in milk and cream.
  4. If adding meat, heat olive oil in a small skillet. Add chorizo or bacon and cook until fat is rendered and meat is crisp, 5-10 minutes. Remove and drain on paper towels. Reserve the oil for a garnish or other cooking projects.
  5. Serve soup hot with the above meat and a few drops of the cooking oil to garnish.

This soup can be made a day in advance and kept in the refrigerator! Just gently reheat on the stove top, uncovered. To make this recipe vegetarian, use vegetable broth and skip step 4. To make vegan, also exclude the milk and cream, or substitute with vegan milk option.

*The above recipe is adapted from “Forgotten Skills of Cooking” by Darina Allen and has revisions from volunteer Deb Rausch to better suit our boxes this week. *(Source of recipe previously listed incorrectly.)


garlic scapes ready to go into share boxes

What are garlic scapes?

Scapes are the curly stems produced by hardneck varieties of garlic. We prune off these scapes so the garlic plant puts more energy into producing the garlic heads we all enjoy. If left on the plant these scapes would produce bulbils, which are like seeds that produce a clone of the parent plant.

Lucky for us, scapes are super tasty and get us through the early summer before the garlic crop is ready! Scapes are have a hot garlic flavor when eaten fresh and are a great garlic replacement in pesto. When cooked, the flavor mellows out. Try grilling garlic scapes or adding them to soups.


Still looking for recipes?

Use the Tag Cloud below to find archived recipes from past years. Just click an ingredient below and you’ll be taken to a list of all posted newsletters with a recipe that includes that vegetable. The larger the text below, the more posts there are including that vegetable.

Basil Beet Bell Pepper Broccoli Brussels Sprouts Cabbage Carrot Carrot Leaf Cauliflower Celery Chard Chives Cilantro Cucumber Daikon Radish Delicata Squash Dill Dressing/Sauce Egg Garlic Garlic Scape Green Bean Green Onion Kale Leek Mint Napa Cabbage Onion Parsley Parsnip Pepper Potato Radish Red Onion Red Potato Rutabaga Scallion Shallot Spinach Thyme Tomato Turnip Winter Squash Yellow Onion Zucchini

The farm crew admiring dramatic cloud formations on 7/11 just before being pelted with rain.

For the farm crew,

Starr

Summer CSA Week 3, 2022

Ellis with turnips

Welcome to summer! June 21st was the Summer Solstice, the longest day and shortest night of the year. We received 15 hours 52 minutes on the farm!


In your share this week:

Green Top Beets – Lettuce – Green Onions – Pac Choi – Radishes – Spinach – Salad Turnips


A note on this week’s spinach: our previous batches of spinach have come from our greenhouses which means they have been protected from the elements. This week’s spinach is from the field, so you may find it a little dusty from splash back from the rain and wind. We don’t wash the spinach on farm, because we find it lasts longer if we don’t get it wet before we get it to you. When you’re ready to use your spinach give it a wash, and either wash and dry the bag or transfer it to a clean bag. See how to wash greens in the video we posted last week!


Beets with greens ready to go out in a CSA share!

The beet beat: did you now every part of the beet is edible? Beets tend to mature at varying rates, so you’ll probably find a range of sizes in your bunch this week. One thing they all have in common is delicious greens! Beet greens can be prepared any way you’d prepare kale. The most common way to prepare beet greens is in a sauté. Coat a pan with olive oil and cook your greens until they are wilted and tender (5 to 8 minutes). Add minced garlic, salt and pepper, or try experiencing with any of your favorite seasonings and aromatics.


You will find lots of salad turnips in your share this week! These turnips are best eaten fresh, but can be cooked (see a recipe below). These turnips are similar to radishes, but without the spiciness. You’ll find the turnips delightfully crunchy and juicy. Throw them in a big salad or eat them straight as a snack.

Here is a turnip poem written by a nine-year-old Henry Wadsworth Longfellow. It sounds like Longfellow only had access to old storage turnips. This poem might be a little more joyful if it was a fresh salad turnip they were eating, but we still love any literary ode to veggies.

Mr. Finney’s Turnip

By Henry Wadsworth Longfellow

Mr. Finney had a turnip,
And it grew, and it grew,
And it grew behind the barn,
And the turnip did no harm.

And it grew, and it grew,
Till it could grow no taller;
Then Mr. Finney took it up
And put it in the cellar.

There it lay, there it lay,
Till it began to rot ;
When his daughter Susie washed it
And put it in the pot.

Then she boiled it and boiled it,
As long as she was able;
Then his daughter Susie took it
And put it on the table.

Mr. Finney and his wife
Both sat down to sup;
And they ate, and they ate,
Until they ate the turnip up.

Lebanese Pink Pickled Turnips

Ingredients

1 pound turnips, peeled, quartered, and sliced 1/4 inch thick

1 small beet, peeled and quartered

1 clove garlic thinly sliced

1/2 cup vinegar

2 tablespoons kosher salt

1 teaspoon sugar

1 1/2 cups water

Preparation

  1. Put turnips, beet and garlic into a wide mouth heatproof 1 quart jar.
  2. In a small saucepan, bring vinegar, salt, sugar and water to a boil. When salt and sugar are completely dissolved, pour brine over vegetables to fill the jar. Leave to cool.
  3. When completely cool, cover jar and chill for 1 week.

Caramelized Hakurei Turnips

“Hakurei” turnips are another name for salad turnips, originally developed in Japan.

Ingredients

4 servings

2 tablespoons olive oil, plus more for greasing the baking sheet

2 bunches hakurei turnips, greens removed, washed but not peeled

1 teaspoon kosher salt

Freshly ground black pepper

Preparation

  1. Preheat oven to 425 degrees F. Grease baking sheet lightly with olive oil.
  2. Slice the turnips about 1/4 inch thick. You can do this with the slicing disk of a food processor, an adjustable mandoline, or by hand with a knife.
  3. Combine turnips with 2 tablespoons of olive oil and salt in a large bowl. Toss and coat turnips.
  4. Pile turnips on prepared baking sheet, spreading them as close as possible to a single layer.
  5. Roast the turnips until they are crisp and golden around the edges, 15-20 minutes. Shuffle turnips and roast 5 minutes more. Remove from oven and top with freshly ground black pepper.

Basic Vinaigrette

Spring and early summer is the season of greens! It is easy to make your own salad dressing at home. I like to put all my vinaigrette ingredients in a jar, and shake to combine. That way any dressing I don’t use, I can leave in the fridge for a future salad! Add any seasonings and herbs you prefer for different flavors.

Ingredients

¼ cup extra virgin olive oil
2 tablespoon balsamic vinegar
1 tablespoon whole grain dijon mustard
1 ½ teaspoon maple syrup (or agave)
1 teaspoon fine grain kosher salt
½ teaspoon ground black pepper

Preparation

  1. Combine!

Greenhouse after harvesting beets and scallions for Monday’s shares. Lots more tasty produce to come!

For the farm crew,

Starr

Summer CSA Week 2, 2022

Super star Food Farm member, Lynne, shows us how to unbox your veggie box and keep the produce fresh for your consumption!

Week 2 of the CSA! Our crew is back in the CSA rhythm and excited to bring you more delicious produce. Thanks to some super star volunteers we have an educational video for you about how to take care of the producing coming in your shares. Experienced CSA members and newbies alike will benefit from watching the video above!

Things are moving fast here at the farm, the hustle intensifies in hot weather as both crops and weeds develop quickly and need attention. On a related note: that’s why there are three heads of lettuce in your share this week!


In your share this week:

Broccoli – Head Lettuce – Oregano – Pac Choi – Potatoes – Radishes – Spinach


This share includes the last of the 2021 potatoes. This is very late to store potatoes, so please keep them in the refrigerator and use them quickly. If your potatoes sprout you can still break off the sprouts and use the potato as usual. You’ll have potatoes in your box again in August when our first crop of “new” potatoes is ready.


Greek Potatoes

Ingredients

6 servings

6 medium potatoes, cubed (3 pounds)

1/2 cup fresh lemon juice (~2 1/2 lemons)

1/3 cup vegetable oil

1 tablespoon olive oil

2 teaspoons salt

1/2 teaspoon black pepper

11/2 tablespoon fresh oregano

2 garlic gloves, minced

3 cups hot water

chopped fresh parsley

Preparation

  1. Preheat oven to 475 degrees.
  2. Toss together potatoes, lemon juice, salt, pepper, oregano and garlic in a deep flat pan about 8 x 12 inches. Add water to the pan.
  3. Bake for 1 1/2 hours at 475. Stir every 20 minutes adding more if needed to prevent sticking. Be careful not to burn in the last 30 minutes of cooking. During the final 15 to 20 minutes, allow water to evaporate.
  4. Garnish with fresh parsley and serve.

You can also try recipes from past newsletters like:

Pac Choi and Shiitake Stir-fry

Quick, spicy pickled radishes


The Free Range Film Festival is THIS WEEK. This is your opportunity to come out to Wrenshall and watch independent films in a beautiful historic barn. Friday and Saturday at 7pm. There will also be music by Darin Bergsven and the Denfeld Honors Quartet and a food truck on site. We’d love to see you there!

909 County Road 4, Wrenshall MN

June 24 & 25, 7:00pm

While there is officially no charge for admission, the organizers do ask audience members for a $10 donation to help pay for barn maintenance.

For the farm crew,

Starr

Summer CSA Week 1, 2022

Planting broccoli

Welcome to the 2022 summer CSA season! Thank you for being part of our community. You enable us to do what we love! After a cool slow start up, it’s starting to look like summer. The dry weather of the last two weeks have been great for getting field work done and the farm is finally looking lush and green. The farm crew has been hard at work weeding and planting, and we’re excited to begin harvesting as well!


In your share this week:

Dill – Greens Mix – Head Lettuce – Potatoes – Rhubarb – Spinach


Potatoes in June? Yes! This is a first for us–we had such a good crop last fall that we were able to save some for the first two shares. This is very late in their storage life, however, so please keep them in the refrigerator or they will sprout quite quickly. Sprouts aren’t bad though, so just break them off and use the potato as usual.

A note on the greens mix: our greens mix includes a special blend of kale, mustard and other members of the brassica plant family. This year we have seen an increase in flea beetle activity, which leaves little holes in the leaves of these plants. This is totally harmless; in fact, in French markets people seek out greens with these holes because it demonstrates the produce was grown organically without harmful pesticides! This can however increase the product’s spiciness. The greens mix makes excellent fresh eating in salads, but if you find this batch too spicy for you, a quick cook will mellow out the flavor. Try adding the greens mix to soup or lightly sautéing the greens with olive oil, a dash of salt and any other preferred spices.

Lilacs overlooking the fields

I love the German variation on potato salad. With its olive oil and vinegar base, it is much lighter and brighter than the Midwestern mayonnaise based recipes. This brightness allows the herbs to really shine in this dish. When parsley comes into season, you can also try substituting the dill for bacon and parsley. Enjoy!

German Potato Salad with Dill (From Bon Appétit)

Ingredients

6 Servings

2 pounds small potatoes, halved and scrubbed

¼ cup olive oil

½ onion, chopped

Kosher salt and freshly ground black pepper

¼ cup apple cider vinegar

4 scallions, sliced

2 tablespoons fresh dill, chopped

1teaspoon caraway seeds, toasted

Preparation

Step 1: Cover potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl.

Step 2: Meanwhile, heat oil in a medium skillet over medium-high heat. Add onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.

Step 3: Remove from heat and mix in vinegar. Add to potatoes along with scallions, dill, and caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.

You can also try recipes from past newsletters like:

Dilly Veggie Dip

Spinach and Quinoa Patties

Rhubarb Vanilla Compote


Finding Archived Recipes

You can now search previously posted Food Farm recipes using the “Tag Cloud” below. If you click an ingredient below it will take you to a list of the newsletters that include a recipe using that ingredient. Larger text means there are many recipes using that ingredient while smaller text means fewer recipes have been tagged so far.

Basil Beet Bell Pepper Broccoli Brussels Sprouts Cabbage Carrot Carrot Leaf Cauliflower Celery Chard Chives Cilantro Cucumber Daikon Radish Delicata Squash Dill Dressing/Sauce Egg Garlic Garlic Scape Green Bean Green Onion Kale Leek Mint Napa Cabbage Onion Parsley Parsnip Pepper Potato Radish Red Onion Red Potato Rutabaga Scallion Shallot Spinach Thyme Tomato Turnip Winter Squash Yellow Onion Zucchini

We hope this will help you explore new and old recipes and take advantage of the produce in your share!

Chester, the Great Pyrenees and Food Farm guardian

For the farm crew,

Starr

April Winter CSA

Happy Spring, food lovers!
The time has come for our final Winter Share of the season. Whether you’re new to us or a day-one member, we thank you for letting Food Farm feed your family this winter. Our root cellar is almost empty but our hearts are full. It is so rewarding to see the fruits of last year’s labor still providing nourishment at the dawn of a new season. I would also like to give a special shoutout to our wonderful soil and local honey bees for helping us make it all possible.

As I mentioned last month, this growing season is already in the works. Our onions and leeks are doing well. We have also started the first batches of tomatoes, peppers, and brassicas. As usual, there are some slight changes we’ve made to each of these crop plantings this year. We often experiment with new varieties in addition to other improvisations and adaptations and it is exciting to watch these changes unfold. The crew is eagerly waiting for the last of the snow to melt so we can get to work full time by the end of the month.

See you in the summertime!

Emily

In your shares this month:
Beets, Carrots, Garlic, Onions, Yellow and Red Potatoes, Shallots, Rutabagas

Your recipes this month would make great sides for Easter dinner!

Carrot Puree
1 lb carrots peeled and cut into coins
Add water to cover generously and bring to a boil. Cook until the carrots are completely tender
(25 or so minutes). Drain and mash carrots with following:
1/2 cup milk or cream
1-1/2 tablespoon butter
1/2 tsp salt
1/2 tsp ground cumin

Rutabaga and Potato Gratin
1-1/2 lbs rutabaga and potatoes (total), peeled and sliced thinly
1/2 clove of grated garlic
1/4 cup finely chopped onion
salt and pepper
1/2 tsp thyme
3/4 cup grated sharp cheddar or Gruyere cheese
1-1/2 cup milk
Heat oven to 400 degrees. Season sliced veggies with salt, pepper, and thyme. Arrange the
veggies in a gratin dish (or 9″x13” pan). Add milk. Bake for 45 minutes, pressing veggies down
into the milk one or two times during baking. After 45 minutes, add the cheese. Stir it into the
veggie mix and return to oven for 20-30 minutes (until veggies are completely soft and easily
pierced with a fork).

Cajun Rutabaga Chips
CHIPS
Rutabaga (peeled)
1.5 lbs
Extra Virgin Olive Oil
0.7 fl oz.
CAJUN SEASONING
Oregano 1 tsp
Thyme 1 tsp
Paprika 0.5 tsp
Cayenne Pepper 0.5 tsp
Garlic Powder 0.5 tsp
Black Pepper 1 pinch
Salt
STEP 1
Peel the rutabaga and then use a mandolin slicer or sharp knife to slice the swede into very thin
chips.
Ensure the chips are 1 to 2 mm thick, or they won’t crisp up as nicely.
STEP 2
Combine the Cajun seasoning ingredients in a small bowl. In another bowl, toss the rutabaga
chips with the olive oil.
Then, tip in the cajun spice mix and rub the chips thoroughly until they’re well coated
STEP 3
Now, arrange the seasoned chips flat on a baking tray lined with parchment paper.
You can keep them close to one another as they will shrink a lot while cooking. As they might
not fit all into one tray, we recommend baking them on multiple trays.
Bake the chips for 25 minutes at 250 °F in fan mode or at 285 °F in static mode.
Once they look smaller and curled up, flip them upside down and swap the trays top to bottom
and front to back.

These chips are best when consumed on the same day as they will lose some of their crispiness when stored longer.

February Winter CSA

Greetings fellow food lovers,

It has been awfully chilly the last few weeks around the farm. Normally, we run around in circles and light veggie scraps on fire to stay warm every morning. We’ve also been curating a new dance routine to really turn up the heat in the packing shed. This helps us pack your veggies faster and also keeps our toes from freezing. Although I am just kidding, I often wonder during these cold midwinter stretches, “Why do I live somewhere that if I stayed outside too long, I would die?” On the other hand, the long winter can be a nice break from all of the summer work we do at the farm, and I love that we have real seasons in the Northland.

Speaking of the Northland, we had a great time seeing our community at Wild State Cider last week for our annual rutabaga giveaway. In case you missed it, this event had a unique twist this year: rutabaga curling! I can’t think of a better way to take advantage of this unique vegetable (aside from, you know, eating it). Plus, curlers can really sweep you off your feet. Our friends helped make a wonderful video with some highlights from the event which you can find on our Facebook page or by clicking this link: https://fb.watch/b8eTjlvrps/.

Make sure you sign up for your summer shares if you haven’t already! These spots tend to fill quickly. More of this information can be found right on our website. Let us know if you have any questions. Throughout these recent times of uncertainty in our food systems, the importance of local farms has really been brought to light. Community Supported Agriculture has given all of us stability and the ability to contribute to something bigger than ourselves. Our crew at the Food Farm continues to take this responsibility seriously and we appreciate our members and your support!

By the time I write the next newsletter, I expect we will have seen warmer days (by warmer days I mean anything above 20 degrees), and we’ll be starting up greenhouse work and seeding onions! Oh, and remember: organic vegetables make the perfect Valentine’s Day gifts.

Stay warm,

Emily

Your CSA farmers love you!

In your shares this month:

Beets – Carrots – Green Cabbage – Parsnips – Baby Red and Russett Potatoes – Onions – Garlic – Delicata Squash

Mulligan Stew (The Soup and Bread Cookbook, B. Ojakangas)

  • 2 lbs beef stew meat cut into 1″ cubes (or substitute beans for a vegetarian version)
  • 4 medium thin skinned potatoes, yellow or red, washed, unpeeled and quartered
  • 4 medium carrots, cut into 2″ pieces
  • 4 small onions, quartered
  • 1 (1/2 lb) rutabaga, peeled and cut into 1″ cubes
  • 3 sprigs parsley
  • 1 tbsp sugar
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp flour
  • 1/2 cup red wine or water

In a 4-qt soup pot, combine the meat and cold water to cover and bring to a boil.  Add the potatoes, carrots, onions, rutabaga, parsley, sugar, salt, and pepper.  Simmer, tightly covered, over low heat until the meat is tender, about 2 hours and 30 minutes.

In a cup, mix the flour and wine/water until smooth.  Stir into the stew and cook for 15 minutes, stirring frequently to thicken the stew. 

Kalldolmer (Danish cabbage rolls)(Danish Food Cookbook)

  • 3/4 lb ground beef
  • 1/4 lb ground pork
  • 1 egg
  • 1/2 cup cooked rice or 1/4 cup breadcrumbs
  • 1/2 cup milk
  • 1 small onion, grated
  • 1 tsp salt 
  • 1/2 tsp pepper
  • 2 cans stewed tomatoes
  • 12 cabbage leaves (large)

Mix meats, rice/bread crumbs, onion, milk, egg, salt and pepper in a bowl.  Rinse a large cabbage head and remove about 12 large leaves.  Drop the leaves into boiling water for a few minutes to soften them.  Drain the leaves.  Place about 1/4 cup of meatball mix into the center of the leaf and wrap it like a package.  Brown in a frying pan and then place seam side down in a 9″x13″ baking pan.  Pour the tomatoes over them.  Bake 350F for about an hour.