Farm News Crop Forecast
U-Pick Recipes Nuts and Bolts
Greetings!
So the monarch above got this fast-moving farm crew to stop in its tracks.
Erin found the chrysalis on that pepper while picking, and put it on the dash of the farm truck. At 12:30 Ben took it out, and placed it in the crotch of a tree near the barn. He noticed a bump protruding, like an elbow or kicking foot of a human baby in its mom, but just assumed it’d still be a few days. At 2:30 we came back to the barn with a load of somethings, and that butterfly was hanging there, wet and drying its wings but otherwise looking ready to fly!
Everyone stopped and stared and wondered and oohed and ahead. And took pics of course. It was a sweet moment, seeing the world do one of its amazing gorgeous things, getting to more closely see something so intimate and lovely and so common.
By the time we got back with our next load of somethings it had flown off.
There have been lots and lots of monarchs on the farm this year. Given the 22% decline in last winter’s overwintering population in Mexico, we thought we’d have a slimmer year. But here at least, many made a home and made more monarchs. So glad we can provide that for them!
And of course one look in the flowers, or prairie strips, or buckwheat cover crop, or a hopper with a few busted melons in it — and you see that we have dozens of species of pollinating bees, wasps, flies, moths and butterflies. We know many of you get entranced by the flowers and the bugs here too. It brings a lotta joy and peace to be close to them. Such a gift.
Crop Forecast
We’ve had a steady flow of nearly everything, and we’re very grateful. This week we continue the transition from sumer to fall foods.
There’s lots of tomatoes, just a few less. More red peppers and spinach! And some winter squash — spaghetti, acorn and delicata!
After all this fruity stuff, we are ready to eat some more heft. And the cooler temps invite it too! Next week may be back in the 90s, though, so we’re very glad to still have plenty of summer food to draw on for that. This week maybe roast your squash, next week maybe grill it outside to keep the house cool!
Still plenty of eggplant, onions, carrots, beets, green peppers, hot peppers, celery, cabbage, napa cabbage and baby leeks. Way fewer summer squash, zucchini and cucumbers, maybe none. Good greens and kale. Finally we’ll have lots of lettuce again! Our fennel is done for the season.
Tomatoes — heirlooms have basically come and gone. Such a short peak! It’s one of the reasons they’re heirlooms and not modern mainstays. Now we’ll have mostly reds. A few less each week, but they still look really good. And a warm September means we should have a trickle of them into October, which is such a treat.
Spaghetti squash is fun to eat with tomatoes and peppers etc, there are lots of recipes online. The Acorn squash may or may not be 100% full flavored — if it is, eat it plain, if it isn’t, sweeten it up. The Delicata won’t last long so eat it soon. It’s so mild and the skin is tender you can eat it too — can be roasted or grilled or sauteed, in halves or rings or half rings.
Pumpkins — big ones for U-Pick! See below for more info. Pie pumpkins and blue hubbards will be in a bin by the barn if you want one of those instead. You’ll have your choice of one pumpkin this week, and also next week.
Broccolii –We had a ton and now might be between plantings. Each planting tends to come and go quickly, and the next may or may not be ready at the perfect time. Hopefully we’re surprised when we go out there!
Garlic is not included with the share anymore, starting this week. There’s more available to purchase on the spot for $1.25/head (4 for $5). Each split share should have each gotten 3 heads, and each full share 6 heads, in the share over the course of its 6 weeks. It will store for many months; many folks buy a few weeks supply to keep stocked.
In a week or two we’ll have radishes – watermelon/beauty heart, and pink daikons – and celeriac/celery root. This week we pick the first sweet potatoes, and they cure for two weeks so they’re ready for the first week of October. (Did we just say October?)
What’s for U-Pick?
Pumpkins!! — Kinda early for carving we know….it’s just simpler for us to plant them early at the same time as all the winter squashes. This year we’re trying U-pick, since they’re close to the driveway and we were shorthanded last week. So– if you’re not taking a pie pumpkin or blue hubbard at the barn, go south of the sunflowers, west side of the driveway — aka where the pumpkins are orange and obvious. We think we have a wagon or two you can use to haul your jack to the car. We will be giving out 1 big pumpkin or 1 pie pumpkin or 1 blue hubbard this week and next, so full shares will get 2 total and split shares will each get one total.
Cherry Tomatoes! Eat, roast, dry, eat.
Beans — still plenty. Looks like for the rest of the month, thought they don’t like extended cold or fr-st. There is one final planting coming in next to the cilantro and basil.
FLOWERS!!
Cilantro, Basil and Dill
Tomatillos –were looking big and awesome, but have gotten a disease we keep seeing in recent years. The husks turn brown/black, and the fruit turns to mush inside…so sorry there will not be the bounty that we expected. Erin will research this problem this winter.
Also nasturtiums, anise hyssop and sage, parsley, thyme and oregano.
This spot in the newsletter will keep you informed, and always check the U-pick board when you’re here to see what’s available and picking amounts.
Nuts and Bolts
Bulk Produce for You
Check here each newsletter for what we have available for extra purchase.
TOMATO BOXES ARE AVAILABLE FOR PREORDER. Click on the link for the order form, in this newsletter’s email or in the email from August 3.
This week’s selection is : Beets and Carrots for $1.25/lb. Eggplant (freezes great once cooked), Green or Red Bell Peppers for $2/lb. Cabbage for 75 cents /lb. Lettuce for $6/lb, Spinach for $5/lb, Kale for $3/lb. Garlic for $1.25 / head (4 for $5) ( no need to pre order garlic).
To place a bulk order, simply email us a day ahead of the day you’d like to pick it up. Orders can be picked up at the farm during our regular pickup hours, but it doesn’t have to be your share pickup day. Usually we can make an order on the spot, too.
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.
Please Drive Carefully —Children are everywhere.
If You Send Someone Else to Pick Up Your Share — Please forward them the basic pickup video in this link , which was also sent in an email earlier in June. Then just tell them to introduce themselves to us in the barn, just so we know and we can show them around.
We love having all of you come to the farm! Thank you for making it such a great place to be!
Your farmers,
Erin and Ben, with Allia, Alexandra, Elliott, Emily, Kae and Karin
From LuAnn in the Medicinal Herbs Garden.
The hot peppers are plentiful which means it’s time to make fire cider — a spicy tonic that supports the immune system, aids digestion, and boosts energy (as well as making a scrumptious salad dressing!).
My Fire Cider Recipe page provides more information about this popular winter health remedy. Each of the power-packed ingredients are described on my Fire Cider Ingredients page.
I offered a make-it-and-take-it class in the past. Along with many wonderful CSA members who came, many interested bees and wasps also joined us. So, here’s what I decided to offer this year.
I will make up the quart jars of the basic fire cider,(organic raw apple cider vinegar with garlic, onion, horseradish, ginger, and hot peppers) following the recipe linked above, adjusting to your taste preferences. The jars will be available when you pick up your CSA share on September 19 or 21.
Of course, much of the charm of making personally-crafted fire cider together by the Medicinal Herbs Garden is adding health-supporting herbs growing right there. With that in mind, when you arrive at the garden to pick up your jar of fire cider, I will help you select from a wide variety of herbs to add to it, based on your personal health goals. You will leave with a quart jar of fire cider, an information sheet with the original recipe and tips for use — with none of the mess to clean up! All this for only $25, payable with cash, check, or Venmo when you pick up your jars.
Interested? I look forward to receiving your Registration Form and seeing you at the garden!
RECIPES
Mexican Stuffed Peppers
4 green, yellow, orange, or red sweet peppers
1/3 cup onion, chopped
2 cloves garlic, minced
1 tablespoon oil
2 cups tomatoes, chopped
1 jalapeno pepper, minced after seeds removed
2 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
1 teaspoon ground cumin
1 bay leaf
½ teaspoon salt
2 cups corn
1 ½ cups cooked black beans
¼ cup parmesan cheese, freshly grated
Cut ½-inch off the top of the peppers and discard seeds.
Steam whole peppers in 1-inch boiling water until tender, about 5-8 minutes.
Remove peppers from water.
Place peppers in oven-proof dish so that they stand upright, with cut ends up.
In large fry pan sauté onion and garlic in the oil.
Add tomatoes, jalapeno, parsley, oregano, cumin, bay leaf, and salt and simmer for 5 minutes.
Add corn and black beans and simmer 10 minutes.
Stuff peppers with vegetable mixture. Any extra filling can be placed in the dish next to the stuffed peppers.
Sprinkle parmesan cheese on top.
Bake at 350F to heat through, 20 minutes.
Roasted Red Pepper Soup
3 tablespoons butter
1 medium onion, chopped (about 1/2 cup)
1 small potato, quartered
2 to 3 cloves garlic, minced (1 to 1 1/2 teaspoons)
1 bay leaf
1 tablespoon fresh oregano or thyme, or 1/2 tablespoon dried, plus more for garnish
1 tablespoon tomato paste
4 large red bell peppers, roasted, skinned, chopped
2 teaspoons paprika
1 teaspoon salt
4 cups vegetable or chicken stock or water
1 tablespoon balsamic vinegar or more to taste
Salt
Freshly ground black pepper
Freshly grated Parmesan cheese and croutons (optional)
Melt the butter in a soup pot over medium-high heat.
Add the onion, potato, garlic, bay leaf, and herbs.
Sauté until potato and onion begin to brown, 8 to 10 minutes.
Add the tomato paste and cook for 1 minute.
Add the roasted peppers, paprika, and 1 teaspoon salt; cook for 30 seconds.
Pour in stock or water and scrape up any of the flavorful caramelized pieces stuck to the bottom of the pot.
Bring the soup to a boil, then lower heat to a gentle simmer; cook, partially covered, for 30 minutes.
Purée soup in a blender or food processor or run it through a food mill.
Return it to the pot and heat until warmed through.
Add the balsamic vinegar and a few grindings of fresh black pepper.
Taste; add salt if desired.
Garnish each serving with some Parmesan, a little fresh herb, and croutons if desired.
Served hot or cold, this soup is packed with a savory-sweet roasted pepper flavor that might have you skipping the main course and opting for a second bowl of soup instead.
Serves 4 to 6.
Open Hands Farm 