Farm News Crop Forecast
U-Pick Recipes Nuts and Bolts
Greetings!
We sure are glad that heat wave didn’t last more than a couple days! In past years we’ve seen 2-3 weeks at a time with daytime temps over 90 every day, so while those were 2 very hot days, 2 days is a lot easier — for people and for vegetables — than 14-21 days.
Those 2 days added some speed and enthusiasm to the crop growth. The 70s/50s temps we’d had before were awesome for spring crops and good enough for the summer crops, but the summer heat-lovers — tomatoes, melons, peppers, squash and cukes — they zoomed into another stratosphere. They were kinda toodling along before that.
And we can thank those 70s/50s for such a bountiful share the last few weeks! It helped keep the turnips, radishes head lettuce and kale , all mild and juicy longer, and helped the broccoli to start making heads without panicking. And it was also warm enough to size up the carrots and beets. Yields in late June and early July aren’t always this good! That’s part of the beauty of the CSA relationship — when there’s bounty, we can share extra with you; when there’s low yields, we still get the same paycheck. Imagine that, steady pay for farmers. Pretty cool. And our rare lower-yield times often still make for a pretty good share, meaning the loss gets spread among many many families, not just the farm family. And we hope the good time makes up for the slim times!
Of course we still do play the gambling game of wholesale — where we only get paid by what yields are — but the balance of the steady guaranteed income of CSA and the risky income of wholesale has worked out for us over the years. Ups and downs of course, as many of you know from your own farming experience or from having a share with us, but we appreciate them both. Thanks for being part of the CSA and helping keep us growing food into the future!
Crop Forecast
The rains have mostly split around us, especially the biggest heaviest ones — which is great for us. We have friends elsewhere in the state who got over 6″ rain 1-2 days last week….we were very grateful to get 1″ and then a combined 1/2″, all in moderate showers. Nothing that ripped holes in leaves (or roofs, or cars) or knocked plants over. So it fed the plants nicely and set them up well for this excellent 80s/60s stint we’re in now.
This week’s share looks the same as last week’s, and there should be more of broccoli, squash and cucumbers to go around. Carrots, beets, summer squash, zucchini, cucumbers, cabbage, scallions, radishes, salad turnips, and kohlrabi. Plus leaf lettuce, salad greens, garlic scapes, kale, box choi and chard. Head lettuce is done — we only plant for 4 weeks cuz it struggles in the heat waves.
In 1-2 weeks we hope to have sweet onions, Asian eggplant, and fennel.
The first tomatoes are still 2-3 weeks out — there are full size fruit out there but just a couple hints of orange so far.
What’s for U-Pick?
Peas made it through the heat wave and prefer these cooler temps. We should have plenty this week — though maybe not unlimited — and probably for gleaning next week.
Beans are here for the rest of summer, pick and pick some more! We might have a limit now but soon we won’t. The more they’re picked, the more they’ll produce. We have plenty of people who freeze and/or can beans, or just eat a whole mess fresh.
Basil, Dill, Cilantro (near solar panels) — all unlimited, with more plantings coming thru fall.
Other Herbs (near beans) — Nasturtium (edible flowers with a kick), sage, curly parsley, flat parsley, oregano, thyme, anise hyssop. See limit on the U-pick board.
Flowers — hopefully soon we’ll go up from a small bouquet to a bigger one or unlimited.
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
OHF T-Shirts for Sale in the Barn! $15 each. We re-ordered the more popular designs and sizes, and added in xtra-small adult and kid’s sizes! Printed by Larson’s Printing downtown.
OHF History in last year’s newsletters : On our “Newsletters” page, linked here, scroll down a little to get to the ones from June 10, 24 and July 8, 2025. The history is written in 3 parts, in the upper “Greetings!” section of those newsletters. It’s a fun read – and has great pics – if you’re curious!
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 bulk selection is : Carrots and Beets for $1.50 / lb (no leaves), Lettuce Mix for $6 / lb. Kale for $3 / 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, River, Soli, Elliott, Sahara, Sai Dang and crew
RECIPES
Asian Cabbage Salad
Salad:
½ cup sliced or slivered almonds
½ small head green cabbage, finely sliced (about 3 cups)
½ small head red cabbage, finely sliced (about 3 cups)
1 medium red bell pepper, very thinly sliced
2 medium carrots, shredded (about 1 cup)
1 cup frozen shelled edamame, thawed
½ cup fresh cilantro, chopped
Dressing:
¼ cup rice vinegar
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon creamy peanut butter
1 tablespoon fresh ginger, minced
Preheat the oven to 350 degrees F.
Spread the nuts in a single layer on an un-greased rimmed baking sheet.
Toast for 4 to 6 minutes, until fragrant and crisp.
Toss once halfway through and do not walk away during the last few minutes of cooking
Immediately remove to a small bowl or plate (or if your salad is ready to go, you can add them directly to the serving bowl).
In a large bowl, place the green and red cabbage, bell pepper, carrots, edamame, and cilantro.
In a medium mixing bowl or large liquid measuring cup, whisk together the dressing ingredients: rice vinegar, honey, soy sauce, peanut butter, and ginger.
Pour enough over the salad to moisten it.
Toss to coat.
Assess the amount of dressing and add more as desired.
Add the almonds and give the salad a final, light toss.
If time allows, let marinade for 30 minutes prior to serving.
Spring Greens Risotto
3 tablespoons olive oil
½ cup chopped green onions
1 ½ cups arborio rice
½ teaspoon salt
4 cups hot chicken or vegetable broth
4 cups coarsely chopped spring greens
¼ teaspoon grated nutmeg (optional)
½ cup parmesan cheese
Heat oil in heavy pot over medium-high heat.
Add onions; cook 3 minutes.
Add rice and salt.
Cook and stir until rice begins to color.
Add ½ cup broth; cook and stir until most of broth is absorbed.
Add 1 ½ cups broth; simmer, stirring occasionally, until mostly absorbed, about 10 minutes.
Add remaining broth.
Simmer 20 minutes, stirring occasionally.
Place greens on top of rice.
Cover and simmer 3 minutes.
Stir in greens.
Simmer and stir a few minutes more until broth is absorbed and rice is tender but moist.
Remove from heat.
Stir in parmesan and serve.
Open Hands Farm 