Farm News Crop Forecast
U-Pick Recipes Nuts and Bolts
Greetings!
Well forget about everything else for a minute — you mighta heard it’s our 20th year! T shirts for sale in the barn, and part 1 of farm history here :
When we think back on how far this farm has come, we are so filled with gratitude for all the people that have helped us, whether it be moral support, weeding help, financial help, and/or buying from us. The list is HUGE and we cannot thank you all enough. You know who you are and you will forever be in our hearts as you helped shape this farm into what it is today. We could not have done it without YOU!
Some of you have been with us from the beginning, some have joined in the last 5 to 10 years, and some just this year. Folks that have joined the farm in the last 10 years may not know what it looked like “way back when”, so we wanted to give everyone a snap shot of Open Hands Farm history!
Ben and Erin met at the Food Bank Farm in Hadley, MA. Erin was a part of the hiring crew and was happy to have Ben join the crew! We both had a lot of restaurant and landscaping experience, some livestock experience/ embarrassments (Ben) and enough veggie farm experience to know that we liked it the most! We started working together in April of 2003 and by June, we were committed in our hearts and were already dreaming of farm and house plans while weeding strawberries. We continued to work at the Food Bank Farm for 3 more years, learning all we could from our mentor, Michael Doctor on a 600 member CSA. Michael came to visit the farm for the first time this month and we had a blast! Michael was so generous with his knowledge and set us up with all we needed to launch out on our own. For the first few years, we had many WWMD (What would Michael do?) conversations, until we created routines and knowledge from lived experience. His advice changed over the years as his farm morphed, and he taught us to ignore him when we thought we should too!
Get ready for a bunch of grainy old school photos! Here is a pic from one of our first years working together at the Food Bank Farm.
By 2005, we had decided to start our farm near Erin’s family in Minnesota, so we traveled out here looking for land. Luckily, Erin’s mom mentioned that we should talk to Mary Ellen Frame about land access around Northfield. What a stroke of luck that was! It turned out that Mary Ellen had 4 acres that she had considered having folks farm it like we wanted to. Without ever seeing the land, just a sample baggie and soil test result thanks to Erin’s parents, we happily agreed to rent it from her. We studied the soil test and soil type in the books (yes, books) but were also so lucky that it was good soil for growing vegetables, fertile and not too wet or heavy. Connecting with Mary Ellen was a dream come true moment—thanks for making this possible for us, Mary Ellen!
We were still working at the Food Bank Farm until December, but had plans to move out to Minnesota in January of 2006, so throughout the year, we went to auctions and sales to start acquiring farm equipment. Our friend Rob went to an auction and brought home a tractor for us, that we still use, the little orange one in the picture. In October, Michael gifted us seed garlic (thank you, Michael and Rob!), so we sent it out to our family in Northfield and they planted it all without us. That’s still the only garlic we harvest and save seed from here, and it has survived pests and winters that other strains have not! Thanks to the Terry Brothers for plowing the small strip, and to our family – and a few of their friends – for planting our first crop!
We had a week off at Thanksgiving, so we flew to MN to put up the hoops on our greenhouse and cover the garlic with mulch. Again, thank you Family! And Dave Legvold for your truck and straw mulch!
The land had a house and a few small out buildings on it. Mary Ellen was the best landlord (we were renting it for the first few years and living in town) and she gave us pretty much free rein to put what we needed on the land to be successful in those first few years.
In December, we packed our belongings and said good bye to Ben’s family and our dear friends and set off into the great unknown. We had a journey! We travelled in Babe the Blue Ox, a 1975 baby blue extended cab F350, on which we had built a wooden box. A friend in Massachusetts had heard how much we were going to pay for a U-Haul and sold us that truck for the same amount! Then sold us plywood cheap and taught us how to build the box.
Behind this rig, we pulled a trailer with a 1950 Allis Chalmers G tractor on it. We were a sight to see on the interstate. Lots of looks, for sure! On the way through New York, something shorted out on the trailer and it allowed us to either only have the headlights or the rear trailer lights. It was dark, but luckily we were only a short ways away from Ben’s uncle–another life saver! Uncle Kevin is an electrician – and other things – and got the trailer fixed up with his eyes closed, even on a Sunday morning. He named us “The Organics” driving “The Faith-Mobile”. He still calls us that, when we’re not looking. After a lot of good laughs, we were sent on our way to our new chapter.
Part 2 will be in the next newsletter!
Crop Forecast
The first strong heat wave of the summer came and went pretty quick, and that’s helpful for the veggies. We gave most of them a drink before the heat and wind arrived, so they were able to have moist roots and add some big growth with the warmth. High 70s or low 80s is warm enough, but higher temps can give an extra boost. As long as they have enough water. We think a lot about water!! Including hoping that it comes from the sky only as a liquid, in modest amounts, and in gentle waves. This has been a pretty mellow start to the season, in rain and temperatures, which we’re grateful for after 20″ of rain last year in May-June!
These couple weeks can feel a little repetitive and are a transition from spring to summer crops, so we will have some new things but likely will need to have limits on the summer crops as they gain momentum. We’ll stick with the “numbers/counting” system for this week and maybe next week, then switch to volume by bag size.
This week — We’ll pick some red beets, plus a few cabbage and broccoli. They’re just trickling in but by next week there should be enough of those for everyone. Leaf and head lettuce, scallions, radishes, salad turnips, boc choi, kohlrabi, kale and chard. Carrots maybe next week!
Next week we should have a few summer squash, zucchini; and hopefully plenty of carrots. Asparagus is done for the season.
Looks like we’ll have scapes for a few more weeks — make garlic scape pesto! See the recipe below. It’s like pesto but with a mild garlic bite, a real treat for this time of year. Garlic scapes are the flower stalk of the garlic plant, and can be used the same as the main stalk, sauteed on their own or with eggs or any other protein, or raw on a salad. They have strong garlic flavor when raw (which hides in a salad) but are very mild when cooked. Nibble on the end for some excitement in your mouth.
The first tomatoes should be in mid-July — the earliest plants have fruit on them, and all the plantings of tomatoes look good. The Asian eggplants and cantaloupes are flowering and look good too!
What’s for U-Pick?
The Strawberries! The north planting alone has given us the best strawberry picking we’ve ever had. And they’re still going!
The south planting has a disease (we think it’s the fungus Anthracnose) which has made for some of the worst picking we’ve ever had, with berries rotting before they’re ripe, even without much rain. So we’ve had you mostly picking in the north, and will keep that up as we can this week. When you’re picking, if they’re squishy and or dark red, be suspicious. Ideally the rotten ones get tossed into the bushes / trees, but it’s hard to get them all.
At some point we’ll be down to very small berries, and then down to just a few lingering ones for gleaning. It can be hard to predict when that will happen — probably sometime this weekend or early next week, possibly later this week.
Please check the Upick board before you pick , so you know which planting is open.
Peas should start this week! They still need to plump up, but could be open for Thursday’s pickup and over the weekend. They’ll have a flag and they’re staked with fence posts, west of the barn down by the herbs. They’ll trickle in , so we’ll probably have a small limit this week and it’ll probably be a quart or 2 (per full share) next week. Pea season is 2-3 weeks depending on temps. They love these cooler temps, and will be short-lived if we get into the 90s again. More mid-80s would be great all around!
Pick peas with two hands – hold the plant with one hand and pull off the pea with the other. Or get fancy one-handed and hold the stem between two fingers while your thumb pops the pea off. The key is don’t yank on the vine.
Beans may start to trickle in next week. They’re in front of your cars. Once they come in we’ll have lots.
Cilantro – we have lots!
Dill – will have a small limit, starting next week.
Basil will probably be open next week with a small limit. The best way to pick basil is to pinch the tops off, at a leaf joint which has new leaves waiting to grow out. That was the plants grow more growing tips or tops which can be pinched. Ask Erin or Alex if you’re unsure about this, we’re happy to show or explain.
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.
You might know that while a lot of the produce we grow goes to you, some of what we grow is sold to wholesale accounts. Once we get going later in August , we deliver 2-3 times a week to Just Food Co-op, St. Olaf College, Carleton College; plus Minneapolis Public Schools, and distributors who sell to schools, restaurants and stores, a soup maker (Chx Soup Co), and a couple food hubs/aggregators. Mostly for peppers, fall kale and cabbage, carrots beets and other roots all winter. We don’t do it much in the summer — we’re plenty busy with harvesting your shares and tending summer and fall crops — but really get rocking with bigger harvests in mid-August.
We like to offer you the same produce beyond what you get in your share, at or just above our wholesale prices, to use for parties, special events, serving guests, or just filling your family’s bellies each week.
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 : Lettuce Mix for $6 / lb . Kale for S$3 / lb. More next time!
From LuAnn and Maura in the Medicinal Herbs Garden:
Yes, and Maura! LuAnn has relocated to Minnetonka to live closer to her grandkids. Maura McCabe, a budding herbalist (pun intended) from Northfield is now overseeing the garden, with LuAnn lending a hand as she settles into her new role. Please stop out and meet Maura – and maybe LuAnn, too! We would love to introduce you to the medicinal plants growing there and offer suggestions for some delightful teas you can brew with freshly gathered herbs. Stay tuned for upcoming classes and plant walks. If you have questions about the garden or want to gather herbs when we are not there, you can reach Maura at mccabem@gmail.com or 507-581-4185.
LuAnn remains passionate about introducing others to the fascinating world of folk herbalism, teaching them to create and utilize herbal products for themselves. On her website, LuAnn’s Herbs For All, you can explore videos from her classes, find how-to tutorials, recipes, and a wealth of herbal knowledge. For those who may not have the time, resources, or inclination to make their own remedies, LuAnn also crafts and sells high-quality tinctures, salves, and other herbal remedies. You can reach her at luannraadt@gmail.com or 612-987-3960.
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, Camille, Elliott, River, Sai Dang and Crew
RECIPES
Sautéed Bok Choy & Salad Turnips
1 tablespoon coconut oil
2 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1 ½ pounds baby bok choy, trimmed and halved lengthwise
8 ounces salad turnips
1 chili pepper, such as Fresno or bird’s eye, thinly sliced
2 tablespoons water
¾ teaspoon salt
½ teaspoon toasted sesame oil
Heat coconut oil in a large skillet over medium heat.
Add ginger and garlic; cook, stirring constantly, until soft and just starting to brown, about 3 minutes.
Add bok choy (in batches if necessary), turnips and chili.
Add water and salt.
Cook, stirring frequently, until the bok choy and turnips are tender, 5 to 7 minutes.
Drizzle with sesame oil before serving.
Garlic Scape Pesto
¼ cup pine nuts
¾ cup coarsely chopped garlic scapes (or use half scapes and half herbs such as basil, dill and chervil)
Juice and zest of ½ lemon
½ teaspoon salt
A few generous grinds of black pepper
½ cup extra virgin olive oil
¼ cup grated Parmigiano Reggiano cheese
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 