Farm News Crop Forecast
U-Pick Recipes Nuts and Bolts
Greetings!
Part 3 of 3, of farm history:
In 2014, Ben convinced Erin that we needed to expand our wholesale sales to make the farm more financially stable. We looked at the crops we were good at and what crops are less risky with climate change (especially for the hail and heavy rains we’d been through), what could spread our risk and workload throughout the year, and provide year-round work for our employees — and that all pointed to growing roots and storing them in the Winter! And for years people had been asking us “when can I get your carrots all winter??”, so it made sense to go that direction. Again, our mentor, Michael helped at a crucial time and shared his process of transitioning his farm to sell only winter roots.
We had been fortunate to gain access to more acres — to our west, and then to the east of the driveway, and then later south of 320th St W. In 2015 we built the Root Cellar, for long winter storage of carrots, beets, cabbage and similar crops, and drastically increased our wholesale sales and acreage. In 2018 we added on a smaller cooler, so now we can store about 180,000 lbs of fall and winter crops, and use the smaller cooler in the summer and early fall. Also in 2018 we got the machine shed and shop functional — our ladder-climbing muscles were strong that year! And that rounded out the crop of buildings.
This is how we used to harvest carrots:
And this is how we harvest most of them now! With a tractor pulling the red harvester and a second tractor pulling the two wagons.
Partnerships in the cities with Minneapolis Public Schools, The Good Acre, Bix, Russ Davis Wholesale (Crazy Fresh) and a few others, have been key to our wholesale success and we are so grateful to them!
Barrett the carrot (our mascot) was also born during our 10th season party in 2015. Thanks to puppet-maker Malia Burkhart for bringing him to life and to Dave Hyuck for making a digital version of him that you will find on some of our new t shirts! Ben and Barrett go to a few elementary school classrooms every year, and little kids love it.
Once we got the buildings done we’ve been able to focus on making the farm more efficient and less vulnerable to breakdowns by adding in more redundancy in our tractor fleet. Thus a shop for fixing things, a shed for storing things, and more tractors and implements. And gradually, to our joy and surprise, getting rid of the most problematic machines in favor of newer and sturdier ones. We never ever would have guessed we’d buy a brand new mower for tractors that were younger than us, for example, but they’ve all been good investments.
From roughly 2015-2017,we planted about 2 acres in prairie around the farm, for predatory insect habitat (aka pest control) and runoff prevention. It’s spread out in 5 strips (in waterways or newly made berms) and 2 chunks (in 2 unproductive soil types/areas). Those have worked great, and are some of the most beautiful spots on the farm year round.
In August of 2020 we had a major hailstorm that damaged about $60,000 of produce heading for our wholesale markets. It was the kind of loss it takes a farm a decade or so to recover from, and there wasn’t (and still isn’t) a crop insurance coverage that’s a good fit for our business model, so we leaned on the community to help — and help you did! The Go Fund Me covered that loss completely, and we emerged from 2020 on good footing. In 2022 we were able to install solar panels, with some debt and help from a USDA REAP grant, and we are now a net generator of electricity, on an annual basis!
In 2019, the amazing Luann Raadt installed and maintained an herbal garden that has contributed to the health of countless people, including us! Thank you, Luann. 😘 The herbalists that gather around that garden have also been known to harvest medicinal plants from the prairie plantings and edges of our woods. Once we weeded a few big piles of dandelion roots from a strawberry planting and they were so so happy to pile them into their cars, for making tinctures!
Special thanks to Kelly Quilici who found us in 2007, and watched over the farm and Allia, and re-located many weeds in those early years when all we had was veggies and love to give. She would wander around and often take care of little corners or details or projects that we were neglecting in favor of the big stuff.
And Cody, our most amazing dog who came to us in 2008 and taught us loyalty and love. For many CSA kids during that time, the farm was not Open Hands Farm, it was “Cody’s Farm”. She would sit in the driveway by the barn and greet folks so sweetly. She also figured out which minivans she could help clean the floors for, and a few folks would leave their doors open on purpose for her — so she could “vacuum” the goldfish, Cheerios etc. Those kids are now in and out of college!!
Since 2009, when we hired our first employee (Cheers to Jaclyne Jandro!), we have been blessed with amazingly hard and dedicated workers here on the farm. The farm is a synthesis of all the strengths that they have brought and given – from great ideas and insights on how we do things, to buildings and equipment their hands made or fixed, to all the vegetables they touched and prepped for everybody who eats from here. To all the tomato posts they’ve pounded and weeds they’ve pulled, buckets they’ve lifted and all the times they’ve cleaned the floors!
We are so so grateful for all the blood, sweat, and tears (literally and figuratively–ha ha) they have shed here, and for all the joy and laughter they’ve brought to work every day. This farm would not be what it is today without each and every one of you!😍🤩
We figure we’ve employed 25-30 people part and full time over the years, and fortunately over half of them are still in ag jobs, with several working for non-profits or other businesses as farm managers, program managers and educators. We wish we could keep them longer, but we’re so glad we’ve gotten to know them all, and enjoy keeping in touch with them!
Crop Forecast
First, a big thank you to everyone who donated to the CAC through this farm! We raised $4000! Your generosity will bring many carrots and other fall/winter veggies — over 4000 lbs — to the food shelf.
We had our first hard rain of the year last week, 1.8″ that came in 3 hard bouts over 12 hours. We’ve seen 2″ an hour in other years, too many times, so for it be hard but spread out feels like a win! It didn’t do any noticeable damage, thankfully.
Then we had another solid downpour Monday — also not damaging, but that one has disrupted some harvest plans. It’s hard to get garlic and carrots out of mud!
We were laughing that maybe these rains stressed the tomatoes out a little bit. Sometimes it seems like they need a stress factor to make them start ripening, and in a mild year like this they can look awesome and healthy, and often start late. We delayed irrigation a couple weeks ago too, just to upset them a little, but still they’re just trickling in. Very likely by next week there will be enough to go around and you’ll see them in the share. We may have some this Thursday, with a small limit of 1 per full share. Sorry split shares! We know it is hard to split 1 tomato, but that is all we can do. The amount per share will go up as the harvest increases.
Two exciting newcomers this week — sweet onions and Asian eggplants! And a trickle of globe eggplants. If you haven’t had these sweet onions before be prepared — they make everything better by a long shot.
With those this week is an awesome summer mix — cucumbers, summer squash and zucchini, carrots, beets, cabbage . And hopefully broccoli, with a limit this week — we’re in between plantings of broccoli, but wow it’s been good. Bigger heads and less bug issues than usual.
Leaf lettuce and greens still look good and plenty of kale and swiss Chard. The kale is our best ever summer kale — we’ve had way too much so sent an extra 20 boxes to the food shelf last week.
We’ll harvest Garlic this week and you may see it or smell it :)) — we’ll let it cure a few weeks in the greenhouse and it will then be in the share for 6 weeks , starting sometime in August.
What’s for U-Pick?
Pea season was great, and now the Beans are here til September. There are lots of beans and the more they are picked clean the more they will keep producing, so don’t be shy. If you see big ones you can pick them and drop them on the ground, this encourages more flowers and fruits to develop, and can really increase the amount of beans available for everyone by making each planting produce for longer.
Sunflowers! Out toward the solar panels. It’s a good idea to bring your own pair of clippers.
Cilantro, Dill and Basil are doing great!
Other Herbs — Thai Basil, Nasturtiums, Parsley, Oregano, Thyme.
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.
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 . Green Cabbage for $1/lb. Kale for $3 / lb. Carrots, Beets, Cucumbers, Zucchini for $1.25 / 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. 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, Alex, Camille, Elliott, Maura, River, Sai Dang and Crew
RECIPES
Sesame Noodle Salad with Cucumbers
16 ounces spaghetti, broken into thirds
4 Tablespoons soy sauce
3 tablespoons vegetable oil or light olive oil
6 tablespoons lime juice
Dash of Cayenne
3 cucumbers, seeded and thinly sliced
2 carrots, grated; or 6 radishes, thinly sliced (optional)
3 green onions, minced
3 tablespoons finely chopped fresh cilantro
3 tablespoons toasted sesame seeds
Cook the pasta according to the package directions, drain, rinse with cold water, and set aside.
Meanwhile, prepare a dressing by whisking together the soy sauce, oils, lime juice, and cayenne.
When the noodles are cool, toss with the dressing to coat.
Stir in the cucumbers, additional vegetables (if desired), green onions, cilantro, and sesame seeds.
Serve this Asian-inspired salad alone or as a bed for marinated, grilled chicken thighs or flank steak.
Easy Baked Zucchini
2 medium zucchinis sliced into ½-inch rounds
1 tablespoon olive oil
½ teaspoon Italian seasoning
Salt and pepper to taste
⅓ cup parmesan cheese shredded, divided
Preheat oven to 425 degrees F.
Toss zucchini slices with olive oil, seasoning, salt & pepper and about 2 tablespoons of the
parmesan cheese.
Place on a baking sheet and top with remaining parmesan cheese. Bake 5 minutes.
Turn oven to broil, place pan near the top and broil 3-5 minutes or until cheese is melted and zucchini is tender crisp.
Open Hands Farm 