News and blog

Current happenings on and around the farm!
Posted 4/11/2017 2:15pm by Jenna Untiedt.

Planting season is well underway at the farm. Onions, cucumbers, zucchini, broccoli and more have all been seeded and are waiting for temperatures to rise just a bit so they can go in the ground in the high tunnels. The first round of tomatoes have been planted in the high tunnels and we cross our fingers each day that the snow will stay away and temperatures will remain above freezing. The sun is quite powerful right now, therefore keeping the tunnels warm enough for the tomato plants over night.  

We are gearing up to set up all of our garden centers over the next few weeks. Be on the lookout as we hope to open the last week of April and into the first week of May. Keep updated on Facebook, Instagram and Twitter. Mother Nature will be the determining factor, so we hope she is on our side.  

We hope you saw our announcement regarding our newest garden center location at Southdale Center in Edina. We are excited to add a new location this season. While we add a new location, we are sad to say see you later to Knollwood in St. Louis Park. With the updates to Knollwood Mall and upcoming construction in the parking lot, we no longer have a space to set up. We are working hard to find a location for a vegetable stand and will keep everyone posted. If you are signed up for a CSA at Knollwood, we are diligently working to find a drop site nearby. If you have an idea, please feel free to reach out.  

The CSA program is scheduled to start on Tuesday, June 20th. We are extremely excited about our 7th season and hope that if you have not signed up that you would consider joining. We still have shares available and need you to spread to the word! CSA programs are a great way to support local farmers while receiving fresh, locally grown produce each week. Have questions? Just email Jenna to find out more.  

The days are getting longer and the growing season has begun. Everyone at the farm is busy preparing and we can’t wait to see all of our customers in the coming weeks! Thank you for allowing us to grow for you.  

Posted 4/10/2017 2:02pm by Jenna Untiedt.

Happy Spring! Before you know it, the greenhouses will be popping up in parking lots across the metro. The greenhouses at the farm are full of beautiful plants that will be ready to be shipped out in a few short weeks. Our staff is busy hiring for locations and training new employees for another season. The weather has been on our side so far this spring and we can’t wait to get all of our locations up and ready for the 2017 season. With that being said, we do have a pretty big announcement regarding the closing of one location and the opening of a new location.  

With all the development at Knollwood Mall in St. Louis Park over the past few years, we have lost our location. After over 25 years of serving the St. Louis Park community, we have had to find a new location. We worked hard to find a solution to remain at Knollwood Mall, but at this time we are unable to find a feasible option. We are sad to leave as we have developed so many relationships with customers and organizations over the past 25 years. Many of our customers have been with us since the beginning and we thank you all for your patronage over the years. It is hard for us to say goodbye, but hopefully it is more like a see you soon situation. While we continue to search for a feasible location in St. Louis Park, we do have a new location to announce!

Our newest location for the 2017 season will be Southdale Mall in Edina. Our staff from Knollwood will be moving to the new location and we hope you stop by to visit them all! We will be located off of West 66th St. in the parking lot outside of Macys.  

While it has been a pleasure serving our customers in St. Louis Park, we hope that you will make the short drive to Edina to find all of the great products in Edina. Depending on weather, we have a plan to open the last week of April. Follow us on Facebook, Twitter, and Instagram to keep to up to date with current happenings at all of our locations.  

If you are a CSA member who picks up at Knollwood, we are working on securing a location to drop shares. We will be in communication with you all shortly regarding any changes.  

Again, thank you for your patronage over the years and we hope to see you at our newest location or any of our other locations in just a few short weeks.  

Visit us at the following locations starting the last week of April:  

Buffalo: 15 1st Ave S. or 101 8th St. NE

Eden Prairie Center: 8201 Flying Cloud Dr.

Minnetonka: 4717 County Road 101

Maple Grove: 8040 Wedgewood Lane North

Southdale: 10 Southdale Center, Edina

Waconia: 851 Marketplace Dr.  

 

Facebook: @Untiedtsvegetablefarm

Twitter: @Untiedts

Instagram: Untiedtswegrowforyou

Posted 2/20/2017 7:05pm by Jenna Untiedt.

Every CSA or community supported agriculture farm is unique in its own way. As a consumer it is important to outline what you are truly looking for when deciding what program is best for you. At Untiedt’s, we truly value the connection we have with our CSA members. We not only grow produce and deliver weekly shares, but hope we can educate members each week about growing practices and what it takes to grow food.  

In today’s society, there is a big disconnect from how and where food is produced. With the influx of grocery stores in Minnesota, consumers have multiple choices on where to purchase their foods. No longer are grocery stores their only options. Farmer’s markets are prevalent during the summer months, and to top it all off, food delivery services such as Hello Fresh and Blue Apron are common household options as well. With so many choices on where to get your food, the thought of how it was grown or where it came from sometimes escapes our mind, let alone how long ago the actual produce was harvested.  

When we have so many options it is extremely easy to forget where our food comes from and how much work it takes to produce the food. With a CSA program, you can regain some of that connection. You can directly connect with a farmer and understand what it takes to grow that head of lettuce you enjoy in your salads or that special type of tomato you wait for in those hot summer months. To me, understanding how something is made or produced makes me appreciate it a little more.  

Why else are CSA programs important? Personally, I think it is important to try new things. By no means do I always like the new things I try, but I can at least say I gave it a shot. Why not try new vegetables? It is easy to go to the grocery store or farmer’s market and buy fresh produce, but do you ever grab something that might force you to look up a new recipe? Likely no, but if you already do that, awesome. For those of you who buy the same produce weekly, yes, I am also one of those people during the winter months, a CSA is a fantastic way to force yourself out of your comfort zone. Our CSA has fairly common vegetables, but we throw some new and fun things into the shares as well. We will never leave you hanging though, there will always be recipes and ideas of what to do with your produce each week. And if you still don’t know what to do with a certain vegetable, just ask us!  

Lastly, by supporting a local farmer you are also supporting the local community. When you buy a share, we are able to give back, not only to our community, but to communities across the state. Food shelves, churches, youth organizations, land stewardship projects are all things we try and support when able. You support us and in turn, we would like to support you all too.  

So, why not give a CSA share a try? It is a fun way to try new fruits and vegetables, eat fresh and locally, and gain a better understanding of what agriculture is all about these days. Look at it as another way to help you complete that New Year’s resolution of living a healthier lifestyle. 

Interested in our CSA Program? Check it out here: http://untiedtswegrowforyou.com/store/csa-shares

Posted 2/1/2017 3:08pm by Jenna Untiedt.

The only thing in life that is certain is change. 2017 will definitely be a year of change for Untiedt’s. After 20+ years at the Minneapolis Farmers Market Annex, we have decided that it is our time to move on from this location. Unfortunately, this means no more fresh squeezed orange juice or lemonade, cinnamon rolls, brats, or roasted sweet corn. This decision was not an easy one. It has been hard to come to terms with, but with ever-changing regulations, it was a decision we needed to make. Our customers have meant the world to us. Thank you will never be enough. Every one of our staff members have stories of wonderful people they have met at the market over the years, and will definitely miss. From our entire team, thank you to all of you who made visiting us part of your weekend plans.

Don’t worry, you will still be able to find our bedding plants and fresh produce on the Minneapolis Farmers Market side! We will be located in stalls 206, 208, and 210. Make sure to visit us from the end of April through October, 7 days a week. We will continue to operate our Garden Centers and roadside vegetable stands throughout the metro, along with our Community Supported Agriculture (CSA) program.

We could not continue to do what we do without supportive customers such as yourself. We hope that you continue to visit us at our many locations throughout the metro area. Although we may not have that cup of coffee and cinnamon roll you look forward to, or that fresh squeezed lemonade and brat at our retail locations, we have friendly employees who are looking forward to serving you this upcoming season.  Again, from the bottom of our hearts, thank you for making the last 20+ years so enjoyable.

Posted 10/11/2016 4:20am by Jenna Untiedt.

Wow, week 17 is here! It is kind of hard to believe that we are wrapping up the final week of the season. So many fun things in the final share though, sure to keep you busy for the next week or two! My last entry for the season on suggestions for your share contents, but be sure to check our blog throughout the winter months to see what we are up to on the farm. 

Apples: Great sliced and eaten with some peanut butter. I am a bit behind on my apple consumption as I have been out of town a bit, so hopefully a batch of apple crisp is in my near future. 

Cauliflower: Great sliced and steamed. I love to steam the entire head of cauliflower and eat for leftovers throughout the week. So much flavor that tends to be missing from the store bought kind. Enjoy!

Brussels Sprouts: I know not all of you are fans, but a warm sprout salad is a fall favorite. Roast with some bacon, add a few toasted almonds and a sprinkle of Parmesan cheese and you are set. A great fall treat!

Acorn Squash: Eat now, or save for a few weeks. Squash will last quite a while if kept in a cool place. Be adventurous and try a new recipe with this acorn squash. Try stuffing with wild rice or making into a soup. So many options with squash, enjoy it a new way this fall.

Onions: Store in your fridge and use this fall. Great to add to the last fall burger, or throw in a stir fry. So much flavor but not overpowering. 

Leeks: Great for soup! Tis the season for wonderful fall soups and stews. Potato leek is my favorite, but im also a fan of starting a soup with some chicken stock and just throwing a bunch of veggies in. It turns out different every time and it is wonderful. 

Radishes: The last of the season. Wash and throw in a bowl of water in the fridge. Grab one as a snack here and there. Enjoy!

Sweet Potato: Peel, dice and roast. Enjoy as a sweet potato hash with some onions mixed in and topped with an egg or two. Otherwise, just bake and enjoy like mashed potatoes. 

Lettuce: I had a lettuce salad last night for dinner...so sweet and crispy. Nothing beats this fall lettuce. Enjoy before it is back to the grocery store for the winter months. 

Popcorn: Truly a CSA member favorite. Store for a few months before using. A fun family activity on a cold January night. Shuck the corn and cook over the stove!

Maple Syrup: Always a crowd favorite. Enjoy as a topping on pancakes and waffles this winter. 

Honey: Another favorite, enjoy on toast or used as a natural sweetener on so many different things. So many benefits to raw honey. If it becomes solid, do not worry, soak in warm water to return the honey to a liquid state. 

There you have it, the final share of 2016. I truly hope you have enjoy the shares this season. We are so thankful for such supportive customers such as yourselves. Enjoy your winter and we look forward to next year!

Posted 10/10/2016 12:56pm by Jenna Untiedt.

Each Tuesday you receive a box of fresh produce either at your workplace or a convenient place near your home. An assortment of farm fresh, locally grown produce is at your fingertips for the week. How does it all go together though? Let me give you a snapshot of the CSA program as a whole and how everyone at Untiedt's works together to make the shares possible each week. 

1. We have over 60 drop off/pick up locations associated with the CSA program. Before the season even begins we must work to coordinate all logistics to ensure successful delivery for 17 weeks. 

2. Promotion and Registration: Our team works all winter to visit drop sites and inform potential customers about the program and our farming practices. This process is truly never ending and we appreciate any opportunity we have to connect with our customers. 

3. During the winter months, planting schedules are developed, crops and varieties selected and seeds/plants are ordered. 

4. Sundays during the CSA season are spent evaluating what crops will be ready for the CSA share each week. Much time goes into this process to ensure that we have enough to harvest in order to fill all shares. Although we may plant what we think is more than enough to fill shares, things such as weather events or loss to insects may change our plan. We have to learn to be pretty flexible. 

5. Harvest begins Monday mornings for CSA contents. Crops are harvested, cleaned, and are packed into size appropriate packages. Often times we have 2-3 crews of 8-10 people harvesting and preparing the produce to be put into shares Tuesday mornings. 

6. Tuesday mornings begin at 3am. A crew of 15 work together to pack all CSA shares. This is a process that can be very complex, but our staff is dedicated to ensuring that each box is packed with high quality produce. Yes, occasionally there is a mixup, but we do our best to always correct the problem.

7. By 8am, 7 delivery drivers leave the farm to deliver their shares. These individuals are responsible for getting your shares to the correct location and labeling the boxes. Lists are prepared for each drop site and these drivers ensure all shares are where they need to go. 

8. Now what hasn't been touched upon is the work that goes into growing the crops. We have a phenomenal staff of individuals that return year after year to work with us. Through the use of an H2A agricultural visa program, we have employees from all over the world joining our team. These individuals are responsible for tending to the crops. With guidance from experienced crew leaders, Farmer Jerry, Craig, and Paul, these are the people who really make the CSA work. Farming is a 24 hour a day job, we can't stop at 4pm on a Friday and call it quits for the weekend. We work around the clock from May-October to ensure that our customers are receiving the highest quality produce available. 

By no means does this cover everything that goes into farming, but hopefully helps you to understand what it takes to run the CSA program and the farm in general. We could not do what we do without the dedication of each one of our employees. Our entire staff puts in a lot of hours each summer and we are happy to do so in order to provide locally grown produce to so many people. Thank you all for your support during the 2016 season and we are already looking for the 2017 season. 

Posted 10/4/2016 3:21am by Jenna Untiedt.

The end is near. One week remaining of the CSA season. The season is definitely changing and fall is showing its true colors more and more each day. The share contents this week definitely show more signs of fall, but we are still clinging to summer with a bit of sweet corn!

Here are a few tips to help you through the box this week:

Sweet Corn: the finale. The end. Enjoy it with burgers for one last summer meal, or roast it and cut it off the cob for a great topping to a salad. Both ways are phenomenal, but truly enjoy it because it will be July before you get another chance for MN grown sweet corn!

Spaghetti Squash: There are so many things to do with spaghetti squash. I usually recommend cutting all squash in half to bake, but this kind I would recommend poking like a potato and letting it bake a while before trying to slice it as it is a bit more difficult. Once cooked all the way, scrape out the flesh which is noodle like. Use as you would most noodles! Or, you can go against what I just recommended and cut in half and stuff with various things like cheese and meat for a lasagna like dinner. Anything you choose will be phenomenal!

Carrots: Yum! I have a fairly crazy week with a bit of personal travel with friends, so I will likely just be slicing these and throwing them in a bag for a quick snack on the go. If you have a bit more time though, grilled carrots are a wonderful fall treat! Top them with a bit of honey or maple syrup and they are divine. 

Kale: Remove the stems and chop. Place in a frying pan and drizzle with olive oil. Warm the kale by letting it get a bit wilted, add some slivered almonds to the pan, keep stirring the kale and almonds so they do not burn. Cook for about 8 minutes, the kale will be wilted but not crispy. Top with a sprinkle of parmesan cheese....there you have it, a great warm fall salad. 

Haralson Apples: Perfect for an apple pie or apple crisp. These do store for a while in the refrigerator, so do not feel like you need to go home and make a pie this evening. I will be placing mine in the fridge and making apple crisp in the coming days. 

Sweet Potatoes: I'm not sure if there is anything better than sweet potatoes. These are perfect for mashed potatoes. Simply poke with a fork and bake until soft. Some of the potatoes are so large it may be best to cut in half and bake. Once done, mash with a bit of butter, salt, and pepper....perfect side dish to any dinner. Or if you are like me, sometimes the sweet potato is my dinner. 

Brussels Sprouts: A wonderful fall treat still on the stalk. I enjoy taking the balls off the stalk, slicing them thinly and roasting the shaved sprouts. You can add them to any salad or eat them plain. Keep the stalks in the fridge for best storage. 

Mini Pumpkins: A few fun, fall pumpkins for your table. If you are feeling crafty, the scoop the middles out and use for a fun soup bowl! If not, let them be a little reminder of fall on your kitchen table or desk!

There you have it, week 16. Next week will be the final CSA share of the season and we are working hard to make sure it is the best. Plans will be announced next week for the 2017 season. But before jumping to next year, we want to thank you all for a great 2016 year! The weather has brought many challenges, but overall we feel we have worked hard to ensure that you are getting the best all season long. Have a great week!

Posted 9/27/2016 6:27am by Jenna Untiedt.

Well, there are two weeks remaining after today's share. Where has the time gone? Somehow summer feels like it is long gone and with the cool morning today, fall definitely feels like it is here to stay. The temperatures are now perfect for enjoying the squash you are receiving in your shares, but at the same time you can enjoy a few reminders of summer such as sweet corn, cucumbers, and zucchini. 

Here are a few helpful tips for this weeks share:

Sweet Corn: Alright, I thought I was done eating corn for the season until I tried what is in the shares. It is amazing. Probably the best I have had all season. Boil the last few ears of the season and enjoy with any meal. Do not let it go to waste because you will not have fresh sweet corn until next July....that's quite a long ways away. 

Golden Buttercup Squash: I'll admit, I normally do not choose to eat butternut squash. As much as I like squash, buttercup is not my favorite. This Golden Buttercup definitely has a different flavor and is more moist than traditional buttercup. Give it a try whether you bake it or turn it into soup. The temperatures are perfect for creating the perfect fall squash soup. 

Sweet Dumpling Squash: Add this squash as a side dish to any dinner this week. It is sweet and everyone will love it. 

Cucumbers: Enjoy the last dish of vinegar cukes or slice and enjoy for snacks. The days of fresh, local veggies are numbered and before you know it we will all be back to buying wax covered cucumbers from the grocery store. 

Beets: I prefer to roast the beets in the oven, let cool, peel and put in the fridge. Throughout the week I add them to salads cold, or I warm them up and pair them with dinner. I am sure before the week is up I will end up making the final steak salad of the summer, topped with roasted beets....definitely one of my favorites. 

Kohlrabi: A welcomed fall treat. Kohlrabi fries are on my menu this week. Simply slice into home fries, drizzle with some olive oil,  sprinkle with your favorite seasonings and bake. Yum!

Zucchini: Great for a fall stir fry. Add some onions and maybe a little sweet corn you have cut off the cob along with some diced mini peppers. You will have a complete meal in no time. 

Mini Bell Peppers: Roast and save for enjoyment throughout the week or wash and slice for snacks, either way they are full of flavor!

Honeycrisp Apples: Apple Crisp, sauce, or just plain sliced and enjoyed as a snack. Enjoy some of the best tasting Honeycrisps we have ever grown. 

 

There you have it, week number 15. Two more deliveries after today will round out the 2016 CSA season. We hope you have been enjoy the shares and will consider joining us again next season. Have a great week!

 

Posted 9/20/2016 3:42am by Jenna Untiedt.

Week 14 is here, how can that be? In one breath we wonder how we got this far, but in another, the the remaining 3 weeks are welcomed. It is crazy to think that the end is in sight. Signs of fall appear more and more each day and soon summer will be a distant memory. 

With fall arriving, I have more ambition to cook. Sunday afternoons are usually spent preparing the CSA share for the next week, but since I was out of town this past weekend, I will need to cook a few nights this week. Here is what I have planned:

Cabbage: Cabbage Noodle Salad  It is quick, easy and you can eat it for leftovers a few times. I couldn't tell you the last time I purchased ramen noodles...college maybe?, but I think I will make an exception for this. Anything I can eat for dinner and then grab for lunch the next couple of days is a winner in my book. 

Butternut Squash: Squash is one of my favorites, especially butternut. I normally eat it one of two ways. Cut in half and baked or I take the time to peel the squash and dice it so I can roast it in small pieces. Because of time this week, I will likely just bake it, but if you have a bit of extra time I highly recommend roasting it with a bit of olive oil, salt and pepper. The best part is you can eat 1/4 or 1/2 of the squash and throw the rest in the fridge for another meal or put it in the freezer to enjoy later. In a few weeks I will likely freeze a few different kinds of squash so I can easily grab some for quick meals throughout the winter. 

Delicata Squash: I like all varieties of squash for the most part, but delicata is by far one of the best in my opinion. Leftovers? Yeah....that is not going to happen. This can easily make one meal. I may not eat anything else with it, but its fabulous. 

Kale: Salad, smoothies, chips, stir fry....the opportunities are truly endless. Enjoy fresh kale while you can. I am dreading the days when ill have to buy it in the store again. 

Jicama: So, as Jerry wrote in his newsletter, jicama does not usually grow in Minnesota. I knew that when I asked him to grow it, but I knew if I asked enough times he would at least try it. Back in January I ordered the seeds, did some research and presented my case. I won. The seeds were planted in January and have been growing every since. Well, growing may be a strong word as it grows SO slowly. Im fairly certain everyone thought I was crazy when I proposed this idea, but hey, it worked! Anyways, enjoy the sampling of a nontraditional MN veggie. I like to just peel, slice and enjoy! 

Swiss Chard: Slice into small pieces and sautee in a bit of butter until wilted. Looking for a bit more flavor? Add some bacon to the pan as well. I enjoy the leftovers with eggs the following morning. 

Honeycrisp Apples: Enough for a small batch of apple crisp or enough for daily snacks. As much as I like the sound of apple crisp, reality is they probably won't last long enough for cooking. Enjoy these MN favorites. 

Zucchini: A fresh batch of zucchini bread or a great side dish to any dinner. Last night I enjoyed it baked with a dash of seasoned salt. Slice about a 1/4 inch thick, toss with a bit of olive oil and seasoning and bake until desired softness. 

Chub Cucumbers: I just love the fact that snacks are part of the CSA. Slicing these up as soon as I get home allows me to just grab them as I leave the next morning. I mix them with some other veggies I may have and my snacks for the week are covered. 

Tomatoes: Enjoy them while you can as the season is winding down and store bought tomatoes are the only option. BLTs were on the menu last night and I will definitely miss the easiness of my favorite summertime meal. 

There you have it....a wide array of summertime veggies mixed in with a few fall favorites. The shares will continue to evolve over the next three weeks and show more true signs of fall with sweet potatoes, brussels sprouts, kalettes, and more squash. Have a wonderful week! 

Posted 9/13/2016 3:32am by Jenna Untiedt.

Wow, it is amazing what a weekend of rest can do for someone. When I say rest I should use that term loosely, but it was my first full weekend off since the beginning of April and first consecutive days off in just as long....and it was amazing. Filled with social gatherings and a wedding, I did fine some time to actually spend in my kitchen on Sunday. Not only did I get to prepare some contents of the share from last week, I was able to better prep for this week. 

With fall arriving, I have a tendency to spend a bit more time in the kitchen. The share this week definitely has signs of fall....and I love fall!

Here are some ideas to help you through your share this week:

Sweet Corn: By this time of season, I can sometimes be over sweet corn, but this variety of white sweet corn is pretty amazing. Enjoy it while you can because in a few short weeks corn will be done until next season. Last night I paired the corn with green beans and shallots, roasted broccoli and bbq cheddar meatloaf.

Broccoli: You can eat is raw for snacks, but that isn't my thing. Something about getting stuck in my teeth. Anyways, id highly recommend roasting it this week. Simply toss with a little olive oil and sprinkle with salt or garlic salt and roast at about 425 for 15-20 minutes tossing occasionally. So delicious!

Chub Cukes: What a great addition this late in the season. I will be slicing these and adding them back to my snacks for the week, likely with the sweet little peppers.

Radishes: Just a few, but enough to spice up your snacks for the week. Im not a huge radish fan, but if I slice and just add them to my bag of veggies for the day I will definitely eat them. Dip them in a side of hummus or guac and im set.

Lettuce: A great side salad to any lunch this week. As I have probably said before, I really really dislike store bought lettuce, but this has so much flavor. Enjoy locally grown lettuce while you can!

Green Beans: I made the entire bag last night assuming there would be leftovers for lunch today. Nope, they all got eaten at dinner. No surprise though because they were amazing! Slice the shallots from the bag and sautee in a little butter, remove the shallots once caramelized, add the green beans to the pan and sautee in a little butter or olive oil. Once tender, add the shallots back. Truly a summer delight!

Sweet Mini Bell Peppers: Great for an easy snack. I like to slice them up as soon as I get the share home and portion out into a few snacks for the week.

Apples: Grab and go snack I like to call them. If you are feeling ambitious and have some leftover apples from last week, you could make an apple crisp. I haven't found the time to bake yet this fall, but apple crisp is always a favorite.

Onions: I used the onion in BBQ Cheddar Meatloaf last night. Yum! I hated meatloaf as a child...like despised it, but it was a regular staple so my parents ended up making me eat it. Well, this meatloaf is nothing like what they used to make and the funny thing is my mom will admit that. As I stay at their house on Monday nights to prepare for the CSA, this recipe was her request as she is still unable to cook after her accident. I obliged and made it...you should probably try it too. The best part is that it is super easy! 

Acorn Squash: As I walked out to the office this morning at 3am, it was cool and I instantly thought of squash season....a true sign of fall. Bake and enjoy!

There you have it....a little guide to help you through the share this week. Enjoy the share and the fall weather that is starting to arrive. Four shares left of the season and so many things left to bring to you....a little bit of summer left and a lot of fall! Have a great week!