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Posted 10/13/2020 6:23am by Colleen Quiram.

And we made it! The last shares of the 2020 season are packed, loaded on our trucks and ready to deliver to you. This final share is jumbo sized, filled with fall treats and a few décor items we hope you will be able to use until Thanksgiving.

The popcorn we included in your share will also make a nice fall decoration until you are ready to use it. This beautiful fall weather allowed the cobs to dry on the stalk nicely, and they have been kept clean and dry in our greenhouse for a week now. We anticipate the cobs to be ready to pop around Christmas time. Until then, keep the cobs in a warm and dry location, not the refrigerator. Check the kernels every week or so, until they pop nicely. Easiest way to do this is to place them in a paper bag, close the top, and microwave until the kernels pop. If the popcorn is ‘chewy’ the kernels are not dry enough. Let them sit for another week and test again.

The white and orange mini pumpkins and gourd will hopefully keep well for you too. These are not edible but will make a nice little fall display on your table or counter. You can display them with the pie pumpkin as well, or at least until you are ready to use the pumpkin. Treat it as you would a squash, by cutting it in half and roasting for use in pies and breads. Or save it until Thanksgiving.  Cut the top off, scoop the insides out, and use it as a candle holder for your table. I have done this with the mini pumpkins as well using tealights. It makes for a very cozy feel!

As you noticed on the newsletter, we are asking for your feedback by taking a short survey. Many of you have already done so, thank you! Our survey will be open until October 31st, and I will be going through every response and every comment, looking for ways to improve our CSA program for next year. Knowing what you as a CSA Member value the most, helps us to shape our program to be even more beneficial to you. Let us know what you would like to see!

We are also launching our 2021 registration today! You may notice a new look to our registration process as we have upgraded a portion of our website. Over the next few months, we will be adding more features for our CSA Members including the ability to change your drop site or donate your share within your account. At this time, we are also offering an early bird discount for current CSA Members. Our prices for the 2021 season will be increasing on December 1st, but if you register now you can lock in the 2020 rates and save $25!

In closing, I want to thank you all for a fantastic season. I have truly enjoyed hearing from you all throughout the growing season, how you use your share, feedback about products, and ideas for future boxes. Thank you, and I look forward to hearing from you soon!

~Colleen

P.S. – here are a few of my favorite Pinterest fall recipes that may or may not use items from the box. Try something new over the winter and keep eating your veggies!

Siracha Cauliflower Fried Rice

Pumpkin French Toast

Cashew Chicken Sheet Pan Dinner

Butternut Squash Enchilada Casserole

Canning Applesauce – Fancy Flavors

Posted 10/6/2020 7:16am by Colleen Quiram.

It’s hard for me to believe that we are already into October and there is only one more week of CSA deliveries to go! This season has flown by so quickly and while I am looking forward to some down-time at the end of the season, I am not quite ready to be done with fresh produce each week.

In this week’s newsletter, I am asking for your feedback in a CSA Member Survey. We would be very grateful if you would take a few minutes of your day to fill out the survey. I really do read each and every response, along with others at the farm. The survey helps our team make changes and improvements to our CSA program in order to bring more value to you, our members. For example, after reading through the 2019 survey we:

  • Added a Mini-Share for our members with smaller households
  • Changed the communication schedule, sending out the Sneak Peek earlier on Saturday rather than Monday morning
  • Removed some cabbage from our planting schedule, and added more cucumbers and melons to our crop plan

Thank you for taking the time to complete our survey, I look forward to reading your responses this fall.

Here are a few additional ideas for how to use the items in your share this week:

Many of the items in this week’s share are perfect for soup and stews, but the weather isn’t quite cooperating as we warm back up into the upper 70’s this week. But, a cooldown is in the forecast! I have found I really enjoy our celery in soups as it adds a more intense pepper flavor than the store-bought varieties do. I’ll plan to use my celery and carrots in Chicken Wild Rice soup this weekend, once the weather cools down again.

I still cannot convince my family to enjoy eggplant. So, this will be added to my lunches for the week. The Japanese Eggplant I received is long and slender. Rather than cut it into discs, I will cut it in half lengthwise and then into chunks, toss in a little olive oil, garlic, and Italian seasoning. I’ll then roast it at 400° for 10 min. I will make a quick skillet tomato sauce using my Valencia tomato and the red slicer from last week, similar to recipes I have featured earlier this year. I’ll then add the roasted eggplant to the pan and portion out my homemade eggplant pasta dish for lunches.

The ambercup squash is one of my favorites to use for Pumpkin Bars with Cream Cheese Frosting. Bake the squash as normal, puree the pulp once cool, and place in the freezer in pre-measured pumpkin bar amounts. My recipe calls for 2 cups of pumpkin, so I freeze small packages in that amount.

The Fireside apples are destined for the bonfire this weekend! Our camping season has come to an end, but we can still enjoy some of the aspects of camping in our own backyard while the weather is nice. I prefer pre-cooking the apple slices with a little sugar, cinnamon, nutmeg, and a dash of cloves using this recipe. The apples will store in an airtight container for a few days, so you can easily prep this ahead of time. These apple pies are very filling and make for a wonderful fall desert after spending the day outside.

I hope you enjoy your share this week, 

~Colleen

Posted 9/29/2020 6:11am by Colleen Quiram.

This past weekend we went apple picking at my parent’s home. They do not have an orchard, just one huge old apple tree that produced a large quantity of apples this season. We have no idea what variety it is, but they are sweet, crisp, and packed with fresh apple flavor that is so typical of MN grown apples. We harvested only about 3 bushels of apples (6 CSA boxes for size reference) and made a quick batch of cinnamon applesauce when we got home. Between the scent of the apples, cinnamon, and the squash we had cooking in the oven, it truly smelled of fall in our house. My son’s girlfriend even made the comment that it smelled like Christmas in the kitchen!

While I love these cool fall days outside, I try to spend some of my time inside saving these fall flavors by canning applesauce, apple butter, making freezer pie filling, and finding locations cool and dry enough to store squash for long periods. I know soon I will return to the produce section of my local grocery store, and while they do a fabulous job of stocking fresh produce, the flavor just does not compare to fresh and homegrown. With another 5 ½ boxes of apples to process, I might be in the kitchen for a long weekend soon.

Making your own applesauce is incredibly easy, you can even make it in the crockpot. I do not use a set recipe as each Minnesota apple brings its own sweetness, I prefer filling the pan that I have and adding sugar to taste if needed. Both varieties of apples we sent this week, Honeycrisp in the Family and Sweet16 in the Mini, will make a wonderful small batch of applesauce.

  • Peel, core, and dice your apples
  • Toss with 1 Tbsp of lemon juice to prevent browning
  • Using a medium saucepan, pour just enough water or apple juice in the bottom to prevent scorching, add apples, cover, and simmer on med-low until apples are soft. If desired, add ½ tbsp cinnamon, dash of nutmeg and clove at this time, increase or decrease spices as you like.
  • Using a potato masher, gently mash apples until they are at the desired consistency. I use my immersion blender for a smoother consistency, however there are always a few chunks that I have missed.
  • Taste your applesauce and add small amounts of sugar for taste. For reference, I used half a cup for 18 apples this weekend.

With a small batch, I suggest placing your applesauce covered in a glass bowl in the refrigerator. Use within a week or two. If you would like to make a larger batch of applesauce, and need apples, all our retail stands have them available!

You are also receiving my absolute favorite squash this week, Buttercup, which I am enjoying for lunch as I type this post. This variety is called Sweet Mama and does not have the tell-tale ‘button’ on the bottom that most buttercup squash is known for. This variety of buttercup has a beautiful, deep orange flesh on the inside, and once cooked, it is thick like mashed potatoes. I prefer to cut squash in half, scoop out the inside, and bake cut side down for about 1-1 ½ hours at 350° until it can be pierced with a fork. Let cool, scoop out the insides into a bowl and mash gently using a fork. I place this squash into glass meal prep containers without any additional seasonings, and when I warm it up for lunch, I drizzle a little of our honey on top or add a pat of fresh butter. That is all this squash needs to be delicious! Although, I am sure you could add fall seasonings like cinnamon, nutmeg, a sprinkle of brown sugar, and maybe a splash of cream and it would be very similar in flavor to pumpkin pie.  

We have only 2 weeks left of CSA shares to send your way, and many more varieties of apples and squash yet to try! I hope you will find a favorite of your own in the coming weeks and pick up extra to store for the coming winter.

Enjoy!

Colleen

Posted 9/22/2020 6:42am by Colleen Quiram.

As we get into more of our fall products, including many varieties of squash, I thought I might provide a little ‘Squash 101’ for those of you who are new to this versatile vegetable. Our squash is harvested in multiple stages, selecting only the fruits with dried stems and pronounced ground markings at each harvest. Unlike the uncured squash sold in many supermarkets, our squash is allowed to cure (harden) outside, which yields a sweeter, more flavorful and better tasting squash, time after time. View a listing of all our squash varieties here.

All of our squash can be cooked using the same basic method:

  • Cut the squash in half. Discard the stem section, stringy pulp, and seeds
  • In a shallow baking dish, or on a roasting pan, place the two halves face down
  • Bake in a preheated 350° F oven for about 1 hour for a medium-sized butternut squash, or until tender
  • To test for doneness, pierce with a fork. It should easily pierce the peel and flesh

At this point you can top the squash with butter, honey, or maple syrup and enjoy right out of the shell. Or, wait until it cools, scoop the flesh into a bowl and mash or puree for use in soups, pies, or to freeze and save for a later use.

A few squash varieties I feel are better baked and eaten fresh in this method are Delicata, Sweet Dumpling, Acorn, and Carnival. We especially enjoy Delicata and Sweet Dumpling, however my favorite squash of all is the Buttercup. Thick like mashed potatoes, I prefer to bake the squash, let it cool, mash with a fork, scoop into oven safe ramekins, top with butter and a sprinkle of brown sugar. I can then put these ramekins in the oven at any time for a quick side dish with dinner.

Butternut Squash is great for cutting into cubes and roasting alongside cauliflower or brussels sprouts. This variety holds its shape very well and is naturally sweet. I often toss the cubed squash in a small amount of melted butter, kosher salt, and garlic powder. Dump it onto a baking sheet and roast at 350° until tender.

Acorn and Delicata squash make for a beautiful presentation when sliced into rings, wedges, or halfmoons and roasted as a side dish for a pork roast. Try a more savory method and sprinkle these varieties of squash with garlic and parmesan cheese before serving.

Sweet Dumpling squash is similar in flavor to Acorn, but not quite as moist. This is my favorite squash for post-Thanksgiving meals. Cut the top off the squash like you would be carving a pumpkin, scoop out the seeds, put the top back in and bake for about 20min until it starts to soften. Remove from oven and fill with your leftover wild rice, stuffing, diced turkey, and even a little cranberry sauce. Place back into the oven for another 30min, or until easily pierced with a fork. And there you have it, and entire meal in a squash. You can easily substitute Acorn squash for Sweet Dumpling as well, cut in half instead of the top, and fill with your favorite leftovers.

Spaghetti is another delicious squash, and while you can use the above baking method you will need a different technique to remove flesh. Using a fork, ‘comb’ the ‘spaghetti noodles’ in small amounts out of your cooked squash, be sure to comb them in the direction of the noodles. Top with spaghetti sauce, alfredo, or mix with pesto and cooked chicken for a fresh and healthy meal.

With so many choices, which one can you use for pie? Buttercup, butternut, or sweet baking pie pumpkins will give you the most ‘pumpkin’ flavor and least amount of stringiness. Try to let some of the moisture drain out of your pumpkin or squash before using in your favorite recipe.

Which squash will store the best? Any of them will store well, and if kept in the right conditions they might keep until January or February. Cold, but not freezing, garages and cellars are often the best locations to store squash. Keep them in a single layer out of the light, and check them frequently for any sign of decay. If you have a squash with a ‘bad spot’ on it, the entire squash may not be bad! Just cut out and toss the bad spot. You can still enjoy the remainder of the squash for dinner.

Can I decorate with squash? Absolutely! I often use the centerpiece of my kitchen table as a storage space for some smaller buttercup, sweet dumpling, and butternut squash. Just continue to check them for signs of decay, and use quicker than you would any squash in the garage as they will deteriorate faster in your home than they would outside.

Here are some of our favorite squash recipes, what favorite recipes do you have?

Baked Acorn Squash with Wild Rice, Pecan, Cranberry Stuffing

Butternut Apple Crisp

Carnival Squash with Apples and Thyme

Grilled Butternut Squash

Roasted Shrimp with Spaghetti Squash

Roasted Squash with Parmesan and Herbs

Sweet Dumplings with Apple Stuffing

Wild Rice Stuffed Squash

 

Happy Fall Y’all!

Colleen  

Posted 9/15/2020 6:12am by Colleen Quiram.

Sunday afternoons in the fall mean football and food in our house. Years ago, we began a tradition we call ‘Football Tray’. It’s just a few cheap dollar store football shaped trays that we fill with snack foods. Both healthy and not so healthy options, and that is our lunch and usually dinner for the day. All day grazing isn’t always the healthiest, but we try to have a good balance between the two. I think many of the items in the share this week will be on our trays this coming Sunday.

Radishes - Roasted radishes this spring didn’t go over so well with my family, so I plan to make this creamy Radish Dip for our football tray on Sunday. It sounds like it will be good with fresh veggies like the carrots, cauliflower, and some of the huge kohlrabi that are in our shares this week.

Shishito peppers – The last of the season. We will do one more round grilled with shrimp and brushed with a sweet Thai chili sauce for football on Sunday. Probably with some extra shrimp!

Cauliflower - There is no way my family can eat a whole head of cauliflower raw even with a dip on Sunday, and I am getting a little burned out on roasted cauliflower. Chicken Fajitas with Cilantro Lime Cauliflower Rice sounds delicious and will hopefully make enough that I can pack a few lunches out of it as well.

Delicata Squash – This is my husband’s favorite squash. Simply cut in half, scoop out the seeds, and bake cut side down for about 30-40min at 350 degrees. Once squash is soft, drizzle the inside with honey and serve!

Leeks & Potatoes - I use leeks just as I would onion in just about any recipe. They are milder in flavor and add beautiful flecks of green in just about any dish. Roasted potatoes with leeks, rosemary, and parmesan cheese will be a great side dish with grilled steak this weekend.

Kohlrabi – I think these are the last of the season, and it’s not a vegetable that I purchase in the winter at the grocery store too often. I really enjoy the kohlrabi slaw recipe I have shared in the past with fish tacos and will make that again on Monday. Kohlrabi will keep well for a week in the coldest part of your fridge.

Tomatoes - These could use a little ripening on the counter before I use them, but we are quickly nearing the end of the fresh tomato season and I will miss the flavor of these red gems. I am looking forward to having mine sliced for burgers and breakfast. Toast with avocado, fried egg, and tomato, a great way to start the day!

We only have 4 weeks left of our CSA season, the final share delivery will be on October 13th. We have plenty of fall produce items yet to share with you – more apple and squash varieties, brussels sprouts, and other cool weather crops. If you have a favorite fall recipe, send it my way!

Enjoy!

~Colleen          

Posted 9/8/2020 6:50am by Colleen Quiram.

Earlier last week, when I was told we will be harvesting the Jicama for your shares, I panicked a bit. I have never had Jicama before and I have no clue what to do with it! They harvested one for me to try, and my coworker Claudia and I did a little research on the variety that we grew. There are two kinds of jicama, one tends to be better for cooking and has a more milky flavor to it. The other, which is the one we grow, is perfect eaten raw and has a more clear, crisp flavor. We cut it up here in the office and had a snack to test it out. It was delicious. The texture and crunch is similar to an apple, with a slightly nutty flavor to it. I hope you will give it a try as I have this week. I am curious what my family will think of it.

I plan to use some of the jicama in a shrimp stir fry with the Bok choy, adding some sliced jicama towards the end of cooking just long enough to heat through. I’ll also make homemade fried rice on the side using some of the carrots and onion. I love this recipe from GimmeSomeOven.com, I use brown rice instead of white and add extra vegetables if I have them on hand such as chopped zucchini, extra sweet corn, any sweet peppers, and edamame instead of the peas. There should be more than enough from this meal to make a few lunches for this week also. The remainder of the jicama will be cut and eaten raw as a snack at my desk.

The roma tomatoes will not be used in salsa this week for us, but instead on homemade pizzas. I have mentioned in an earlier post the grilled pizzas we like to make using naan or tortillas, and we will be doing them again this week.

Football season is here, and not just that, but a major game is happening on Sunday. We will be making our favorite Jalapeno Popper Dip to enjoy while watching my Packers dominate my husband’s Vikings. Yes, we have a divided household and football season can be a little tense in our home sometimes, but we enjoy making an afternoon of it with finger foods, snacks, and dips like this one.

I will be using my cabbage this week to make cabbage rolls. I looked up quite a few recipes a few weeks ago and decided to make my own version as many of the recipes reminded me of a meatloaf wrapped in a cabbage leaf. We froze most of them for weeknight meals this winter and tried a few on the grill wrapped in tinfoil. They were fantastic! You can adjust seasonings based on your preferences, but we used a mix of lean ground beef and turkey, blended with some cooked rice, diced onion & pepper, seasoned with garlic, cumin, chili powder, salt, pepper, and a dash of cinnamon. Blanch the head of cabbage by dunking it into a pot of boiling water for 3-5 min, then into ice water until cool enough to handle. Remove the leaves one at a time, cutting out the tougher stem end like a wedge, place a small amount of your meat mixture into the center of the leaf and roll them up. You can freeze them at this point, or place into a pan with a tomato sauce and bake. We put a few on the grill wrapped in tinfoil and enjoyed them fresh without any sauce. I am thinking they might make a great camping meal also, as they are already frozen and ready to go.

I love the mix of apples we are putting in the shares this week. With a family of three, it can be difficult to use an entire apple crisp before it gets soggy in the fridge. We have some small glass ramekins that we use to make just three mini apple crisps for us, enough for a sweet treat without going overboard. We use the basic Betty Crocker recipe, just trimming down the quantity of toppings to make it fit our smaller servings.

I think this about does it for our share this week! Enjoy the cooler weather and spend some time in nature this week. The colors were already beginning to change near Ely this weekend. Watch for the changes coming in your own yards and neighborhoods soon!

~Colleen  

Posted 9/1/2020 6:48am by Colleen Quiram.

I hope some of you were able to come out to our location in Maple Grove on Sunday for State Fair Sweet Corn! We had such a blast putting this together and are so thankful for the beautiful weather we had. We couldn’t have asked for a better day. However, I am feeling more than a little tired after all that excitement!

Labor Day Weekend is almost here, the final weekend of the summer. My family will be off camping one more time before school begins. Some of my recipes will come with us to share with the other family we will be camping with, which will help us make it through this pepper and tomato heavy share. My guys at home are also ready for something different, so I have a few new-to-us recipes I will be trying this week as well.

Looking for a new recipe to try with the zucchini, I stumbled on this Tex-Mex Chicken and Zucchini,  which sounds delicious. Even better, I can cook everything in one pan. The less to clean up, the better.

The poblanos, romas, and onions I received will be roasted in the oven for my own Poblano sauce recipe. It’s not really a recipe, it’s more of an ‘I don’t know what to do with these so I’ll roast them and see what happens’ trial. It turned out great last time, so let’s make it again!

  • Cut the romas in half, poblanos in half and remove the seeds, cut your onions into quarters, and remove papery skins from a bulb of fresh garlic.
  • Place on a cookie sheet covered with tinfoil. 
  • Drizzle with a little olive oil, sprinkle with salt and pepper, place under the broiler on low until the skin begins to blacken and get crisp.
  • Let cool a bit until you can handle the vegetables, transfer to a food processor and pulse just until it blends together.
  • Keep refrigerated for a week or freeze into smaller containers.

I use this sauce on homemade pizza to give regular sauce a little more punch, add it to chili in the fall, and use it on roasted eggplant.

We will be making all of our cucumbers into spicy refrigerator pickles for the fall. My husband loves hot peppers and grows many of his own. Hot pickles will be perfect for him. I, however, will stick with the regular kind.

In my search for new recipes, I found this easy grilled Garlic Parmesan Broccoli and Potatoes recipe that we will try while camping this weekend. Anything with cheese has to be delicious, right? I will let you know how it turns out!

I definitely had my fill of fresh corn on the cob yesterday, at least for a little while. The corn in my share is destined for a fresh black bean corn salsa for the weekend. It will be chilly up north where we are headed, so the added heat of some habanero will warm us right up.

I am looking forward to the next few weeks as we begin to harvest different varieties of squashes and apples for the shares. I hope you are ready to heat up those ovens!

Have a wonderful week,

Colleen

Posted 8/27/2020 12:12pm by Jenna Untiedt.

I use our Easy Freezer Sweet Corn Recipe, most of the instructions will be similar even if you are using a different recipe that includes blanching your corn. Freezing your corn without the added step of blanching does reduce the work during freezing, however, un-blanched sweet corn will only last 6-9 months in your freezer. Blanching will help to neutralize the enzymes responsible for bringing down the quality of frozen fruits and vegetables, meaning it will last longer in your deep freeze and retain that summer flavor.  But if you are like my family and intend to use all your frozen sweet corn before next summer, then removing the added step of blanching is just fine.

First, select the location of cutting the corn. The first time I froze sweet corn, my kitchen was a disaster! Cutting corn off the cob is a messy job, the sweet corn juices spray 3-4 feet away. I’m not sure if this is because I am just a messy cook in general, or if it happens to everyone, but the job of cutting corn off the cob now happens either on the deck or in the garage where I can hose everything down afterwards. I recommend a closed garage or a screened in porch if you have it, yellow jackets and flies are quickly attracted to the smell of sweet corn.

Before you begin, get all your supplies set: clean containers (make sure they are freezer safe), two large clean bowls, sharp kitchen knife, a small glass or bowl, sugar, canning salt, and ice water. If you do not have canning salt, use kosher salt. Both of these salts are the purest, without any additives. Do not use table salt or sea salt for this recipe.

Next, husk all your corn and set it on trays or plates. My husband and I do this job together, making sure all the silks are removed and there are no damaged portions of the cobs. If there is a small dent on a cob, you can easily cut around it.

At this point, I handle cutting the corn off the cob while my husband is inside setting up to start measuring and mixing. It takes about 16 cobs to reach the 15 cups necessary for this recipe. Once I have that much corn cut, we swap bowls and he can start mixing and measuring while I start on the next round of 16 ears. Place the stalk end of the cob on top of your glass and cut carefully down the side from tip to stalk. Try not to cut too deeply into the cob where you will get the tough part of the kernels.

I suggest using an upside-down cup or glass in your bowl, this helps to keep your ear of corn up and out of the way when cutting corn off. This also helps to support your corn above the rim of the bowl you are using.

Measure out your 15 cups corn into a clean bowl, add 5 cups ice water, the sugar, and salt. Stir well to combine. Using 4 or 5 containers (depending on size) scoop out the corn and divide evenly between your containers. Now pour or scoop the liquid into each container evenly, until all the liquid is used. Make sure to stir before scooping, sometimes the salt and sugar will sink to the bottom.

Tighten the lids on your containers, and place into your freezer. I suggest spacing your containers apart in the freezer, this will allow for faster freezing and less damage to your corn kernels as they freeze.

One bag, 4 dozen ears, of corn will make just over 3 batches of this recipe. And now you have fresh, wonderful sweet corn to enjoy all winter long!

Posted 8/25/2020 7:16am by Colleen Quiram.

It’s hard to believe that we are already at the end of August. The fair should be starting this week, and the yard here at the farm should be organized chaos of cooling corn and hauling it to the State Fair. Of all the event cancellations in 2020, this summer tradition is a tough one to miss.

However, we can still enjoy the tradition of fresh roasted sweet corn this upcoming Sunday at our Summer Celebration and Corn Roast! If you attend, please be courteous and wear a mask. We will have plenty of room for you to enjoy your roasted corn while socially distancing from other groups as well. I hope to meet many of you there, please keep your fingers crossed for good weather for us all!

Here is my plan for the week:

Tomatoes – I’ll be honest, the grape tomatoes won’t make it home today. I am the only one that eats them raw in my family, so I might as well have them for a snack at my desk! The other three tomatoes might be tougher for us to use up. My husband and son just do not love tomatoes yet, but I’m working on them. With burgers and corn on the menu later this week, we can use up at least one of them. I will enjoy half of the Valencia as caprese salad. Yes, again! I must get my fill before the fresh tomatoes are gone. The other half will be used for lunch, sliced on top of chicken salad. The other two I hope will keep for a bit and maybe I can use them in some Pie Iron Pizzas over the backyard campfire Friday night.

Sugar Cube Melon – These melons never last long in our house. Cut in half, scoop the seeds, and spoon right out of the shell. I might have to lay claim to one of them quickly or my son will eat them both!

Kale & Carrots – I will be keeping my kale until the weekend when it cools down a bit. White bean Sausage Kale Soup is a family favorite, made with my homemade turkey stock. It will be wonderful to have on Saturday before the big corn roast event. Trim the ends of your kale and place in a glass of water in the refrigerator for short term storage.

Sweet Corn – We have been craving a seafood boil at our house lately, but I think we will make do with this sheet pan shrimp boil recipe this week! Easy prep and cleanup, sheet pan meals are wonderful when the evenings get busy. That will use three of the 6 ears, our other three will be roasted in the husk on the grill.

Green & Wax beans – Chicken and Green Bean stir fry. I like how the sauce in this recipe uses honey as I still have some from our share earlier this season that I can use. If you don’t have the time to make your own sauce, go ahead and use a store bought one to make your evening easier.  

Zucchini – We haven’t had zucchini in our house for quite a while.   Sliced lengthwise, brushed with melted butter, garlic, and some Italian seasonings, one of these will be an easy side dish on the grill. Zucchini will keep well in your crisper drawer for up to 5 days. Don’t toss if it begins to get soft before you use it. Shred and add to egg bakes, soups, pasta sauce, or make zucchini muffins. My son has been interested in baking lately and I am hoping we have enough zucchini for him to make us this zucchini chocolate-chip muffin recipe!

Zestar Apples – My son gets so excited when it’s Minnesota Apple season! There just isn’t an apple in the stores that can compare to the crisp, juicy flavor of homegrown. These are an easy snack. Try them diced and mixed in with your oatmeal this week. Keep them on your counter and enjoy in a week, or place them in your refrigerator and they will keep for 3 weeks or more.

I hope I have sparked some new ideas on how to utilize your share this week. Keep sending in those recipes!

~Colleen  

Posted 8/21/2020 4:03pm by Colleen Quiram.
The State Fair may not be happening, but we will still have the famous sweet corn! 
 
Join us for Untiedt’s Summer Celebration on August 30th at our Maple Grove location. For this one time only, you will be able to enjoy the State Fair Roasted Sweet Corn, just not at the State Fair.
 
Maple Grove Location
8040 Wedgewood Lane
Maple Grove, MN 
 
11am-1pm
 
Roasted Sweet Corn: $3.00
 
 
*Due to social distancing guidelines, we ask all attendees to wear masks while waiting in line for sweet corn. We will have plenty of area for you to spread out and enjoy the roasted corn once purchased, but we ask you respect others and wear your masks while in line.
 
 
In addition to roasted sweet corn, we will be selling fresh State Fair Sweet Corn for you to take home and freeze. Preserve the flavor of summer to enjoy this winter!
 
  • All orders must be placed and paid for in advance.
  • Orders will be available for pickup at any of our vegetable stand locations across the metro from August 22nd-August 30th. 
 
Not a fan of freezing corn? Don’t worry, order a bag and have the neighbors or family over for a great backyard barbecue. This variety is here for a limited time, you won’t want to miss out!
 
Need freezing advice? Here is one of our favorite ways to freeze this type of corn.