Farm News Crop Forecast
U-Pick Recipes Nuts and Bolts
Please note the 2024 October pickup schedule :
Sept 24+26 – Normal pickups
Oct 1+3 – Double share pickup – for split shares, both households should come (more info on that in a separate email later this week)
Oct 8+10 and 15+17 : NO pickups (to free us up for final storage harvests)
Oct 22+24 — Normal Pickup = Final Pickup of ’24 / til Nov. Storage Share (separate signup and payment)
Info on November Storage Share Signup and 2025 CSA signup will come out this week.
Greetings!
Wow what another huge temperature change! And right around newsletter time again.
It was nice to get rain at the end of last week, 2 rounds totaling 1.25″. The first round was extra hard and had a few tiny ice chunks flying through the air, but it wasn’t much. It did a little damage to lettuce, but everything else made it through fine. Crops definitely were thirsty after all those dry sunny days in the 80s. And during the warm nights they were working hard too — 68 in the morning means some peppers, carrots and radishes all got a little bigger overnight.
The fall share is looking good, even though there are a number of crops affected by the challenging weather. This September — any September really — it’s such a gift to have warm enough weather to keep peppers and tomatoes going this long. But the tomatoes stopped growing a week or two too early in August, when it was cool and cloudy, so there just weren’t as many to go around as in a warmer year. The peppers slowed down a little back then, but thankfully kept making fruit and have loved this September. And now red peppers are here to add some splash!
We roasted the first winter squashes last week — Erin came in the house and loved the smell so much, she thought Ben had made cupcakes! Nope.
They do taste good though, the earlier varieties whose flavors come in September — delicata and acorns especially. Those will be in the share starting this week, with spaghetti squash too. Next week we’ll probably do some butternuts, but the others probably still need more time to mature.
The winter squash was one crop that landed in the 75% or lower yield range. It grew but never to its full glory — there’s fewer fruits, they’re mostly smaller than usual, and they might not store as long as usual. So there won’t be as much squash in the share as usual — probably just one per week per share instead of 2. Plus a few smaller ones on the mix-and-match table with carrots etc.
The ones we ate were almost cupcake-good though! That is this year in a nutshell — we don’t have as much of everything as usual, but with a few exceptions, what we’ve got is real good. And that feels great in a challenging weather year!
Crop Forecast
Spinach came back! Phew. We may even have more per share for this week. The plant pathology lab at the U said the problem is two fungi – mostly Alternaria leaf spot and some cercospora leaf spot. But some rows are growing out of it. The flavor should gradually get better as it is cooler for longer.
Winter Squash!! It yielded 75% or less and won’t store as long as usual, but it’s good and we’re going for it. This week we’ll have spaghetti, delicata and acorn (regular and speckled – the speckled tastes better and stores better so we’re growing more of it than the old style.) Next week we’ll probably give out ambercup and buttercup, which we usually hold for longer so they taste fully developed. But we’re concerned they aren’t going to last very long — the plants were a little weak the fruits are mostly smaller than usual — so take them and eat them before they start any soft spots or oozing boogers or foam. At that point it’s probably too late, but you can try cutting out the bad spot and cooking it — but taste it cooked before adding to a recipe.
Roasting Winter Squash — There are lots of ways to cook winter squash — roasting in halves, roasting in chunks or hunks or slices, boiling, steaming, simmering etc — with lots of recipes online for cooking it solo or into a complex dish, with no spicing or topped with a long list of herbs, spices, butter/oil, garlic etc. It is a very versatile, very nourishing, filling and sweet vegetable!
Our favorite way to cook squash is to roast the halves. It’s not the fastest but the prep time is low and once roasted soft, it can be eaten plain or used plenty of other ways, and keeps in the fridge a couple days.
To roast any winter squash— Cut in half lengthwise. Scoop out seeds. Coat a pan with oil, set squash halves upside down on pan. Roast at 350-380 degrees F until soft when poked with a fork, usually 30 min to an hour. Smaller squashes cook on the faster end of that. Keeping the halves face down means the flesh stays moist and doesn’t dry out. Once cool enough use a big spoon to scoop out the flesh. You can also cut a squash into quarters or eighths etc (hunks) to speed up cooking a little bit.
Pumpkins — This week full shares take 2 pumpkins, and none next week. Split shares take one , whichever week you normally come, this week or next. So for the season that’s 2 total pumpkins per full share, 1 total pumpkin per split share. Strangely we don’t have any gourds — we planted them and the plants grew, but not a single one flowered and fruited.
Tomatoes — This week will be just 1-2 tomatoes per share or even zero. We’re not sure if we’ll have the same, or any, next week. There have been fewer per share as they’ve yielded in that 75% range, but it has been nice to have them this long!
Leeks — we won’t have very many leeks this year. They caught aster yellows, a bacteria that lowered garlic yields for us this year, and probably onion yields too. We’ll have some next week and that’s probably it, and none in the storage share.
Sweet Potatoes – usually by the first week of October we have some cured and ready. This year with the cool summer they are looking smaller, so we’re leaving them all in the ground as long as possible. They’ll be in the share week at the end of October. They’re a down-South hot weather crop, not a cold-North crop, and a cool summer underscores why they’re not more widely grown up here. Yet- this “pretty warm” September could still give us some good sized ones.
Carrots — ick! We haven’t been happy with the flavor of these carrots, but it’s all we have. Literally! Normally we’re selling lots of carrots to schools etc by now, but they have to wait. This planting got sick with alternaria (same genus of fungus as the spinach) and the leaves died early – leaving very little sugars or other nutrients to make good flavor, or big carrots. For next week we may pick some from the Winter storage planting — if we do, then those should be tastier.
Also for the next couple weeks — Green Peppers, Red and Orange Peppers, Cauliflower, beets, carrots, onions, celery, cabbage, napa cabbage, lettuce and greens plus kale and chard. Eggplants will taper off with the coolness. Cauliflower + Broccoli will disappear suddenly this week probably — the broccoli has been fighting a disease that makes the crowns melt. Lastly, they’ve hung on so long, but we’ll let go of the very small amounts of summer squash and zukes, probably after this week.
Next week we’ll also add in Celeriac, and Daikon Radish (purple and pink).
What’s for U-Pick?
Everything is still hanging on! Cherry tomatoes, Beans, Basil and Cilantro, Flowers.
This spot in the newsletter will keep you informed, but always check the U-pick board when you’re here to see what’s available and picking amounts.
Nuts and Bolts
Please note the 2024 October pickup schedule :
Sept 24+26 – Normal pickups
Oct 1+3 – Double share pickup – for split shares, both households should come (more info on that in a separate email later this week)
Oct 8+10 and 15+17 : NO pickups (to free us up for final storage harvests)
Oct 22+24 — Normal Pickup = Final Pickup of ’24 / til Nov. Storage Share (separate signup and payment)
Info on November Storage Share Signup and 2025 CSA signup will come out this week.
LAMB From our friends at Get Bentz Farm :
Get Bentz Farm is happy to offer grass-fed, and vegetable-fed lamb to Open Hands Farm shareholders this fall. Get Bentz Farm is located just outside of Northfield on 40 acres overlooking the Cannon River Valley, where they raise a small flock of Icelandic sheep. Icelandic lamb is known for its mild, sweet flavor. Being 100% grass-fed and finished, the meat is very lean and high in nutrients. .The sheep are also lucky enough to eat all the vegetables that are not appropriate for human consumption from Open Hands farm, throughout the year, which adds to their amazing flavor. The sheep, using sheep magic, turn the veggies into delicious meat and beautiful wool which is milled at the farm’s woolen mill and turned into a variety of products.
To learn more about the farm, and sheep, and order lamb check out their website www.getbentzfarm.com To purchase lamb meat simply select the cuts you want and select “pickup” as the option. Theresa (the shepherd) will reach out to ensure your lamb meat is waiting for you in a cooler on your share pick-up day, or you could come to the farm to pick it up and meet the sheep. There is also an option to purchase a whole or half lamb, this option allows you to pick your cuts and stock the freezer before the winter. Theresa will work with you to decide cuts and communicate this to the butcher.
If you are a knitter, they also have a variety of local, farm-fresh yarns and finished items such as socks, hats, scarves, and mitts.
Bulk Produce for You
Check here each newsletter for what we have available for extra purchase.
To place a bulk order, simply email us at least 2 days 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.
This week’s selection is : Cabbage for $2/head, Chard, Kale and Collards for $3/ lb, Beets $1.25/lb. Green and Red Bell Peppers $2/lb. Lettuce and spinach $6 lb.
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. Also tell them to introduce themselves to us in the barn, just so we know and 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, Lynne, River, Seneca, Sai Dang and Crew
Recipes
Spaghetti Squash with Red Pepper Cream
Squash:
1 large spaghetti squash
1 tablespoon olive oil
Salt and ground black pepper to taste
Red Pepper Cream:
2 large red bell peppers, seeded and halved
3 tablespoons extra-virgin olive oil, plus more for roasting the peppers
2 tablespoons minced garlic
¼ cup chopped fresh basil
2 cups half-and-half
¼ cup grated Pecorino Romano
4 tablespoons butter
Salt and ground black pepper to taste
Preheat an oven to 400°.
Cut the squash in half lengthwise and scoop out the seeds.
Place the squash halves in a baking dish, cut side up; drizzle with olive oil and sprinkle with salt and pepper.
Cover and bake until the skin is easily pierced with a fork, 30-40 minutes.
Let cool, then remove the strands of flesh with a fork.
Preheat a broiler.
Place the bell pepper halves cut side down on an aluminum foil-lined baking sheet and lightly coat them with olive oil.
Grill under the broiler until the skin is blackened and the flesh has softened slightly, about 8 minutes.
Place the peppers in a paper bag, a resealable plastic bag, or ceramic bowl covered with a plate to cool for about 45 minutes (this process will help loosen the skin).
Remove the skin from the peppers and cut the peppers into small pieces.
In a skillet, cook and stir the garlic, basil, and peppers in the olive oil over medium heat for 10 minutes.
Place the mixture in a blender and puree to the desired consistency.
Return the puree to the skillet and reheat to a boil.
Reduce the heat and stir in the half-and-half and cheese; simmer, stirring, until the cheese melts.
Add the butter and stir until melted.
Season with salt and pepper.
Simmer for a few minutes more.
Serve ladled over the spaghetti squash.
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 