Farm News Crop Forecast
U-Pick Recipes Nuts and Bolts
Greetings!
Welcome to the farm for 2023!!!!
We’ll start with the best part : Strawberries for U-pick this week!! See Upick notes below for more details.
Is it really mid-June?? There are plenty of signs of June everywhere, strawberries included, but the biggest thing that made it clear was last week seeing the winter squash and pumpkins put out several plate-sized leaves. (They’re on your left when you drive in the driveway, check them out and say “wow, cool!”) And then realizing that the final winter carrots get planted in under two weeks!
So here we are, and it’s been a beautiful sunny spring. And so busy it’s hard to believe it’s nearly summer. We had some building maintenance to do — new roofs to install, painting the house, and building a pretty door/wall with some boards removed from the old barn — and those are 99% done and cleaned up. We got rid of a pile of dirt but made 2 more and have a pile of gravel to spread.
We tend to see primarily the unfinished projects, but the crops and fields look really, really fantastic. Dry weather does make this whole process easier, with many thanks to the layer of water known as the Jordan aquifer, over 300 ft underground. We’ll take a nice gentle 1-2″ any day now , but the dry sunny weeks have given us comfortable wiggle room to get all the field prep, planting, weeding and cultivating done. And given the crops lots of growing days to get a great start on the growing season.
We were fortunate to have a new irrigation well drilled this spring, one that’s actually sized right for the amount of acres we now farm (about 20). The old well is a regular house well that we had put the biggest pump possible into, but has required running 24/7 for weeks at a time and wasn’t quite enough water to be sure we could weather the long dry spells that we’ve seen so many of.
So with the new well we can water all the crops in just a few days, during the work day, basically eliminating early morning, night time and weekend irrigation work. And helping us get plants the water they need for best health and yields. We expect it will help us use less electricity, a little less water and way less labor, to help us have better yields in dry times. It is such a relief and a boon. Thanks also to your tax dollars, which will help pay for part of it through the USDA-NRCS. It’s a big piece of reducing risk and uncertainty, and helping us be an even more reliable source of food for the community and region, and we’re really enjoying it.
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Once the temps warmed up, the early crops started growing well. The first plantings went in in the last few days of April, a little later than our average timing. Last week a share harvest would have been very very small, but they’ve finally grown and the farm has gorgeous food for us this week!
As usual in our climate we start with salad and stir fry fixings and have to wait a few weeks or more for the full juicy fruits and veggies of summer — but the freshness and flavors of these June crops are so nourishing! If you’re not sure what to do with some of it, see the recipes page on our website, or just type the veggie’s name in your search bar, and try something out. We love simple salads, sandwiches with radishes or turnips plus mustard and lettuce, and the heartier greens cooked down in soy sauce or any variation of a stir fry sauce, or a fried egg wrapped in a kale leaf — especially in this heat, the light salads and the salty greens get into places in our bodies where water and other foods just can’t get.
We have a fantastic crew again this year, and you’ll see them around the farm or coming in and out of the barn. Alex will be staffing the share pickup later in the afternoons, and this week will be helping Erin all afternoon to answer any questions and show the ropes to new folks. Ben will be in and out some, sorry to not see you in the barn for a shift but grateful to have Alex fill in for him and take something off his plate.
Alex and Emily are in their 4th and 5th year with us, and we are so happy to be working with them again! We had a couple beloved staff move on to other exciting jobs, but are fortunate to have 3 additional skilled and wonderful people rocking their way through the list every day — Elliott, Karin and Kae all joined us this year. Feel free to say hi or ask any of us questions if you can’t find something or need a hand.
We’re all happy to have the chance to work outside with plants and soil, growing food for all of us, and so excited to harvest and fill your kitchens with some good eats this week!
Crop Forecast
Leaf and head lettuce, scallions, salad turnips, boc choi, and garlic scapes will be the stars the first couple of weeks, along with Arugula and Asian salad greens, radishes, and some spinach and kale. We should have a little bit of asparagus as part of the share this week too. Kohlrabi this week or next. We might have some small heads of broccoli and cabbage too!
The lettuces are gorgeous and delicious. The greens look good overall but have some small beetle holes in them, which might make them a little tough and beat up looking, but they’re good still. The kale is looking stressed, maybe by the heat, and the flavor isn’t great — it’s not our best kale ever, so if you don’t like kale, don’t try to like it now! Better to wait til it looks better, in a few weeks hopefully.
The garlic is growing fast and big, and already sending out its flower stalks, aka garlic scapes. The scapes can be used the same as the main stalk, or made into awesome garlic scape pesto (recipe below and on our website). They have strong garlic flavor when raw but are very mild when cooked. Spring spinach remains a challenge we keep trying to understand and do a better job growing, but the yield might be modest yet again , we’ll see. The heat stresses it out, but we’ve been watering and feeding it and trying to figure out what it needs…
Summer squash may trickle in next week! Then cucumbers and beets in 2-3 weeks.
Overall it’s looking like a beautiful harvest! Our favorites in the kitchen this past week have been lettuce, boc choi, and scallions (and soy sauce!!!) It’s just so darn good to have fresh greens again!
After a few weeks of salad, sandwich and stir-fry fixings, we’ll start having more heartier veggies. Most of those crops look aeons away, but fortunately plants move fast at solstice time. Sometime in later July the tomatoes start trickling in, along with peppers and eggplant. By August we hope to be swimming in the unbeatable mix of juicy and delicious warm-weather fruits and veggies. We often wish it would start right now, but spring and early summer eating is simply lighter and just as satisfying!
What’s for U-Pick?
STRAWBERRIES! And Cilantro!
See the email this link came in for details on strawberry amounts. And we’ll send out a short email next week with next week’s picking amounts.
Cilantro is east of the driveway, in front of the parking area, and will be marked by a green flag. You can cut straight across with scissors or rip a few stems by hand. We should have cilantro all summer and fall, and basil and dill into September once they start in a few weeks. We have many other herbs that will be ready in a few weeks too.
Snap peas aren’t flowering yet but should be ready by the end of June, and green beans aren’t too far behind.
You can U-pick anytime again, it does not have to be on your share pickup day. Weekends and evenings work for some people, that’s totally fine for us.
This spot in the newsletter will keep you informed about U-pick, and always check the U-pick board when you’re here to see what’s available and picking amounts.
When you’re picking if one or all of us are around, we might not be able to stop and talk, but you are always welcome here.
If anyone needs help picking their U-pick crops, please let us know. We can ask folks to help and we can match you up with a volunteer. If you are interested in helping please email us!
Nuts and Bolts
This first newsletter always gets long, we know, thanks for reading! There’s a lot to cover to start the season.
A special welcome to new members We’re so glad to have you on board! If you have questions about how the share works, please ask one of us. We hope you come and upick and get to know and enjoy the place. Check in on the crops as they grow, pick lots of strawberries, and herbs to add flourishes and depth to your meals, etc — we hope your visits here are a peaceful and health-giving part of your routine. Feel free to sit, rest, and/or play a little. You will be getting this newsletter every other week for the rest of the season. Please look for it on Monday nights–in it you will find lots of great information to guide you through the season.
Porta Potty — is available all the time — walk past the red barn, up the driveway, it’s at the top of the hill on the left, before the big grey shed. Please be sure that kids don’t wander into the shed or onto piles of parts etc
Video link is here — for new folks and when you are sending someone to pick up your share.
CSA Handbook for You — Many years ago we assembled a CSA Member Handbook to answer common questions and help make being a part of the farm as great an experience as possible for you and the rest of your household. It contains info about logistics on the farm, and lots of tips for U-Picking, storing and preserving the farm’s bounty. It is available online on our “Information for CSA Members” page (click here), but we have hard copies too, if you want one please ask.
Kid’s Play Spaces — Outdoor and Indoor — We love having kids here and we have 2 great places for them to play while you get your share. There is a kid’s corner back in the barn, and a fun space cleared under the trees outside for play and rest.
Reusable Bags for Purchase — We really like Chico bags. They’re washable, durable and last a long time. We sell (right above our cost) the same sizes as the disposable plastic bags, so when we say “1/2 thank you bag” of durable veggies and “3/4 produce bag of greens” (or whatever the share size is any week), your Chico bags are the same size to “measure” with. Erin or Alex can mark your bags with a sharpie at 1/3, 1/2, 3/4 etc if you want. “Produce” bags for greens are $2.50 each and “thank you” bags for durable veggies/ the big table are $5 each.
Push Pin Sign-In When you come to pick up your share, please “sign in” with the push pin by your name, inside the barn door. This helps us know how many people came each day, so we can be sure to pick/have more than enough for everybody.
For split shares — instead of leaving notes on the sign in sheet, please email or text your share partner to communicate “Who gets what this time”.
Food Shelf Donations With your support of the farm, each year we are able to donate 4-5,000 pounds of fresh produce to the Northfield Food Shelf. These veggies are simply the leftovers from the share pickups, the same fresh, high quality food that you get in your share. With the help of a few very dedicated volunteer drivers, sometimes CSA members and sometimes CAC volunteers or staff, it gets delivered to the food shelf that same week. So if at any time you do not want to take all that is yours in the share pickup, you can leave it and it will go to the food shelf to help feed those in need.
From LuAnn at the Medicinal Herbs Garden
DID YOU KNOW? Your CSA membership covers your personal use of the medicinal herbs and occasional educational sessions offered during CSA pickup times. You may be curious about this garden and what is growing there, or you may be interested in knowing a bit about herbalism — how so many plants can be used in remedies for common physical ailments and imbalances. During the following CSA pick-up days — Thursday, June 15 and Tuesday, July 20 (note the Tuesday date change) — I will be offering brief orientation sessions at the garden 2:30 p.m., 4:30 p.m., and 6:30 p.m. There may even be some tasty natural herbal tea to taste! I look forward to seeing many of you there. In the meantime, check out my website, LuAnn’s Herbs For All or visit my Facebook group. I look forward to seeing you soon at the farm.
Share Pickup Hours TUESDAY and THURSDAY 1:30-6:30 pm.
Change Pick-Up Day Form — Click here. Please fill out this form instead of emailing us. Thanks!
Where is the farm? 4151 320th Street West, Northfield. 2 miles north of Northfield off of Highway 3. From Highway 3, go west on 320th Street West, and pull in the 1st driveway on the right.
Parking Please park on the right (east) side of the driveway. Try to pull in perpendicular to the driveway so you can turn around as you back out. Or back in, perpendicular to the driveway, so you can pull straight out. We ask that you not use the turnarounds near the barn or the house during the share pickup, to help keep kids safe around the barn.
KID SAFETY —Please Drive Carefully —Children are everywhere.
Please know where your children are at all times. ESPECIALLY All buildings, except the shareroom area of the barn, are off-limits to children. This includes the barn and the machine shed (hiding in the woods up the hill). There are sharp tools and parts in many places, of all shapes and sizes. Please keep kids near you when U-picking.
Be aware that farm trucks and tractors may be going up and down the driveway, near your cars and/or near the barn. We all drive carefully but please pay attention to small children especially in those areas, and back up carefully.
Another hazard you should know about is a small drainage pond / mud pit west of the barn— we have it fenced off for safety and it is completely off limits. It catches, and drains, excess rain water from parts of the hill, along with water and soil from washing veggies in the barn, and keeps it all from eroding into the fields. We’re glad to finally have a decent solution to that problem but need your help in making sure kids know it is not a place to play.
We love having all of you come to the farm and hope it can be safe and fun for all! Thank you for making it such a great place to be! Thank you so much for your support!!
Your farmers,
Erin and Ben, with Allia, Alexandra, Elliott, Emily, Karin and Kae
Recipes
The Ultimate Arugula Pizza
from http://www.acouplecooks.com
- 375 gramsAll-Purpose Flour
- 1 tablespoonActive Dry Yeast (or instant)
- 1 teaspoon eachDried Oregano And Garlic Powder
- 1 teaspoonKosher Salt
- 264 gramsWarm Water
- 1 tablespoonOlive Oil (plus more for the sheet)
- 1 ¼ cupsPizza Sauce (purchased or our favorite Easy Pizza Sauce)
- 1 cupSmoked Gouda Cheese (shredded)
- ½ cupParmesan Cheese (shredded)
- 6 ouncesFresh Mozzarella Cheese
- 4 cupsBaby Arugula
- 1 tablespoonExtra Virgin Olive Oil
- ¼ teaspoonKosher Salt (plus more for sprinkling)
- add Fresh Basil Leaves (for garnish)
Directions
In a large bowl, stir together the all-purpose flour, yeast, kosher salt, oregano and garlic powder. Add the warm water and olive oil and stir until flour is incorporated.
Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
Roll out and rest the dough in a sheet pan (15 minutes): Using floured hands, gently shape the dough into a boule (ball shape) by folding the dough under itself. Add a light sprinkle of flour to the boule. Then roll out dough on floured surface to roughly the shape of the 13×18 sheet pan. Brush 3 tablespoons olive oil on the bottom and sides of a standard 13″x 18″ sheet pan. Add the dough and brush it lightly with oil. Cover the pan with plastic wrap and rest for 15 minutes to relax the dough.
Rest the dough again (45 minutes): Press the dough back into the corners of the pan so it evenly covers the pan. Cover and rest 45 minutes.
Meanwhile, preheat oven to 500F.
Bake the pizza dough* without toppings: After the 45 minute rest, bake the pizza dough for 6 minutes without sauce and toppings.
Add the toppings and bake again: Remove the dough from the oven. Add the pizza sauce, smoked mozzarella, fresh mozzarella (torn into pieces), and Parmesan cheese, and top with a few pinches of kosher salt. Take care, since the pan will be hot! Bake for 6 to 8 minutes until the cheese is melted and lightly brown.
Add the arugula topping: In a small bowl, mix the baby arugula with the olive oil and ¼ teaspoon kosher salt. Sprinkle the pizza with torn basil, then add the arugula on top. Cut into pieces with a knife (a pizza cutter doesn’t get all the way to the pan edges) and serve immediately.
Boc Choi Salad
from http://www.allrecipes.com
Ingredients
- 1 medium headBok Choy (diced)
- 1 bunchGreen Onions (chopped)
- 1 (3 ounce) packageRamen Noodles
- ½ cupAlmonds (blanched slivered)
- 2 tablespoonsSesame Seeds (toasted)
- ⅓ cupOlive Oil
- 3 teaspoonsLemon Juice
Directions
1. Combine bok choy and green onions; cover and chill.
2. Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
3. Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
4. Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.
Garlic Scape Pesto
from www.seriouseats.com
1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes*
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmigiano Reggiano cheese
*Or use half scapes and half herbs such as basil, dill and chervil
In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you’ve defrosted it.
Open Hands Farm 