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Posted 7/25/2017 3:47am by Jenna Untiedt.

Thank you to all of you who made it to the farm throughout the month of July. We had over 1000 visitors throughout the course of the month. Shout out to our entire staff who put in countless hours to make it all possible, they are truly the best. 

How is it the end of July already? It is crazy to think how fast it is going. I thought as a child the summers went quickly, but as an adult they go even faster! There were two big weekends I was looking forward to this summer and they happened to be back to back at the end of July. My weekends of fun are here and I was able to skip farm tours this past weekend and spend the weekend in Alexandria at one of my best friend's wedding. From spending time on the lake to the actual wedding, it was truly a great summer weekend. This coming weekend is a trifecta of concerts Friday, Saturday and Sunday night...I may be a bit much, but that is what summer is about! Hopefully you all are able to get out and enjoy the summer weather and summer activities as well. 

Because I was gone all weekend and sleep was definitely at a minimal, creating a plan for food this week was a quick one, but the nice thing about the shares is that it gives me some boundaries. I don't have to think of what to buy, but can center my meals around what comes in the box. If you do most of your meal planning on the weekends, my advice to you would be to plan your protein portion of the meals and add in your CSA veggies on the side. 

I despise grocery shopping, absolutely hate it. Yes, I use Instacart and order things on Amazon frequently because I simply hate going to the store. I even subscribe to a service called Butcher Box which delivers grass fed meet once a month or once every other month. It is simply the best. Some people think this is a little crazy to have most of my food delivered, but I look at it in the way it saves me a substantial amount of time and actually increases the quality of what I am eating. Between work and trying to have a small social life at this time of year, it makes eating fresh, healthy food achievable. No, none of these services are sponsored, I just like sharing what works for a busy individual. 

Alright, let's get to the share this week. There are really so many things you can do with your box. From bowls to stir fry the possibilities are endless. 

Chinese Cabbage: So, instead of stir fry I used the cabbage to make Summer Rolls with Chicken & Spice Peanut Sauce. Check out the recipe, it takes a bit of time, but is pretty simple to make. The best part is that you can incorporate some of the chub cukes and carrots into the recipe as well. If you are feeling adventurous, try making kimchi with it. I am going to attempt this as well as a coworker requested some....stay tuned to our Facebook page to see how this adventure goes. 

Sweet Corn: Simply bring a pot of water to a boil, put the corn in and once it returns to a boil keep the corn in for 3 minutes then remove. Truly a great taste of summer. Growing up, we ate sweet corn every night for dinner and by every night I am not exaggerating. All discussions around the dinner table centered around corn and what varieties we liked better. So being home on Monday nights brings back all the old memories. If you are making a bowl this week, you can simply cut the corn off the cob once cooked and add it to a bowl or stir fry!

Tomatoes: Who doesn't love a BLT? I feel like everyone has a little variation of their own, but a simply BLT is always a great and quick weeknight dinner option. Otherwise, these slicing tomatoes make great sandwich toppers or burger additions. 

Carrots: Roasted with a dab of honey is a great way to enjoy these fresh carrots. You can also add them to the Summer Roll up recipe listed under Chinese Cabbage. 

Chubs: A little overwhelmed with what to do with another week of chubs? A member emailed me and mentioned throwing a few slices in her water. The best part was the ones she used probably would have been tossed because they were put in the part of the refrigerator that gets a little too cold...what a great idea! These are a great snack to just grab and go too. 

Potatoes: Roasting the potatoes, onion, and turnips together make for a great combination. I did this last night and my dad didn't even know he ate turnips! These potatoes are also great for making a small batch of potato salad or fried potatoes. 

Turnips: Turnips are definitely an old fashioned vegetable, but are really great. You can treat them almost like a potato. Roast them or boil them. You can turn them into mashed turnips and trick the kids into eating them, or mix them with potatoes. Give them a shot, they are fun to experiment with. 

Zucchini: Simply sautee and add to the side of any meal this week. Or, broil with a dash of parmesean cheese on top. 

Swiss Chard: Personally, I like to cook mine in some bacon grease and then mix into some quinoa and top with a variety of other vegetables. The finer you slice the chard, the better it blends into whatever you choose to mix it with. You can also boil it if bacon grease isn't your thing. 

Kale: I love kale. It is probably my favorite vegetable. I didn't discover kale until I was an adult, but it is simply the best. I like to make kale chips or simply sautee it. If making chips, make sure you massage some olive oil into it and watch it closely in the oven so it doesn't burn. If kale isn't your jam, toss it into a smoothie with some fruit. You won't even taste it, but you will get all the benefits from it. 

There you have it. Honestly, I cooked most veggies last night at my parents house for dinner. Yes, I had 3 cookie sheets of roasted vegetables by the time I was done. Glad they will be enjoying leftovers for most of the week. I introduced my parents to quinoa or rice bowls last week, which they requested for dinner again last night. They now can eat them throughout the week with a variety of toppings, minus the leftover chicken from last night since the dog enjoyed an after dinner snack. 

Hopefully this sparks some creativity and you can work your way through the box this week. Enjoy!

Posted 7/18/2017 3:32am by Jenna Untiedt.

Here we are after another weekend of farm tours. It was great to see so many of you at the farm learning about how and why we do certain things. It is always fun to hear feedback from members. Remember, this coming weekend is the final weekend of tours this season. There are some spots available yet if you are available, always a great time and definitely an educational experience. 

On to Week 5 of the share. So many different things to do with your share this week. So many of the items can be cut up and eaten raw on the go, or you can add to a variety of meals throughout the week. Often times I think some people overthink what to do with their shares, but meals or snacks don't have to be glamorous. Per the usual, I made dinner for my parents last night so I could use some of the box in order to come up with ideas for you all. It was not fancy, but tasted great! Hopefully you will enjoy the contents this week as well.

Last night I roasted broccoli, cauliflower, green beans, onion, and carrots. I tossed the broccoli and cauliflower with some olive oil, salt and pepper and roasted in a convection oven for about 30 minutes at 425. I did the same with the carrots, beans and onion on a separate cookie sheet for about 40 minutes. The beans, carrots, and onion take a bit longer because the water content is higher. Roast until they are to your desired crispiness. Warning, my broccoli was pretty crispy and blackened, but that's my favorite. 

Im a big fan of bowls for dinner, but this was a new concept to the parents. So, in a large bowl I placed some quinoa and then topped it with the roasted veggies, some chicken, and then a bit of my bacon sauteed swiss chard (recipe at the bottom). The nice thing about these bowls is if you make enough quinoa, you can make more bowls throughout the week and switch up what you put in them. Simple, yet so delicious. 

Quinoa Bowl with Roasted Cauliflower, Broccoli, Carrots, Beans, Onion, Swiss Chard & Bacon, and Chicken. 

Here is a breakdown of the share this week:

Cauliflower: Roasted, raw or many different options. If you know you don't have time to use your cauliflower this week, throw it in the food processor and rice it. The rice will last for up to a week in your fridge and makes a great side!

Broccoli: I'm not a huge fan of raw broccoli, but I absolutely love it roasted. Just toss with a bit of olive oil and roast until your desired softness. I prefer mine almost a little burnt. It has great flavor and the added crispiness makes it so good!

Onion: These onions are so sweet, you can do so many different things with them. Sautee and add to burgers, add to a batch of refrigerator pickles, or eat raw on a sandwich. 

Green Beans: Boil, sautee, or grilled they are probably the best beans I have ever had. I roasted them for the first time last night and they are great. Just add as a side to any dish this week and they will make your meal so much better!

Swiss Chard: I like to make mine with bacon, ill put a recipe at the bottom of this post. It is important to slice very thinly if you are going to sautee it. You can also boil it and add a bit of butter.

Carrots: Roasted or raw, you can't go wrong. These have so much more flavor than the carrots you buy in the store.

Beets: I prefer to roast beets one night and eat them cold the next day. It is super easy to wrap in tin foil with a dash of olive oil and roast until soft. Once they cool, you can use the foil to take the skin off. I like to add to a salad with some steak and goat cheese.

Grape Tomatoes: So many of you emailed me that these never made it home last week because you ate them along the way. These are great to leave on the kitchen counter and grab as a quick snack.

Slicing Tomatoes: BLTs, additions to other sandwiches, toppings to burgers...there are so many options. But there is nothing like a truly ripe MN grown tomato.

Chub Cukes: Another batch of refrigerator pickles or use as an afternoon snack. You can always add them to a cocktail as well, they go great with strawberries and gin. 

Basil: These will need to be replanted. Pick the leaves regularly and add the basil to your tomatoes. Those of you who have been to farm tours have enjoyed the basil with grape tomatoes and mozzarella cheese.

Raspberries: I don't think I need to give you many ideas for these as they go quickly! A topping to yogurt or ice cream, it is a definite treat to have MN berries.

Here is a quick recipe for Swiss chard:

1 bunch swiss chard, chopped thinly including the stems

5 pieces of bacon


Cook bacon on stove top in a deep frying pan. Make sure not to cook at a super high temp as the grease will burn, which you will need for the remainder of the recipe. 

Once bacon is cooked to your desired crispiness, remove the bacon. Once cooled, cut into small pieces.

Remove pan from direct heat and let the bacon grease cool for about 5 minutes. Then add swiss chard to the pan and place on medium heat. Sautee until the chard is wilted and cooked all the way through. Add back the bacon pieces and there you have it. 


Posted 7/11/2017 3:58am by Jenna Untiedt.

What a week it has been! First it was the 4th of July which was a long weekend with some work intermixed and now it is farm tour season. Some how I forget each year that July goes by so incredibly fast that if you blink, it is over and done with. 

We all survived our first weekend of farm tours. We were blessed with probably the nicest weather we have ever had. But do not worry, it looks like typical tours are in store for this coming weekend with heat and humidity. If you are signed up to come, make sure you drink plenty of water and wear your sunscreen. If you have not signed up yet, there are still plenty of spots available for you to do so. Week night tours can be found here, and weekend tours here

I'll be honest for a minute here, farm tours are a lot of extra work for all of our staff. Everyone puts in extra time on top of their normal duties, but we all feel it is extremely important for everyone to understand how agriculture works. We wish it was just as easy as planting something in the ground and hoping for the best. But in reality a farm is kind of like a giant research facility. We are always trying new things to make crops perform better or more efficiently. There are always trials and errors, some yielding great results and others not so much. Farming isn't for the faint of heart and it is a lot of work. So many people venture to the grocery store, purchase the food they need and proceed to take it home and consume it. I challenge you to take a minute to think about how it all was grown. Although produce grows 24/7, it is important to remember that so much of what you are receiving now in your shares was started back in March. It takes a long time to grow certain crops and nothing is guaranteed. These are all reasons we invite our members out to the farm. We want you all to learn what goes into producing high quality crops along with some of the basics in agriculture. Most of us who work at the farm grew up with some sort of agriculture, but that is not the case anymore in today's society. So, take a few hours out of your schedules and visit us during one of the tours. It is a great look and lesson on what farming is evolving into. We would love to see you all. 

Alright, back to the share this week. I have grand plans for my box this week, but I think my schedules allows me one night at home this week before 8pm. So, that one night will be spent prepping for the rest of the week to ensure I can use my share to its fullest extent.

Chubs: Many of you had the opportunity to try the refrigerator pickles at the farm tours. If you haven't been to the tour yet, do not worry, these are a staple and you can enjoy them soon. Take the chubs and your onion and make a quick batch of refrigerator pickles. To make the pickles even faster.....use a food processor to slice the chubs. It's magical and cuts the prep time in half. Many of you will ask where to buy Tarragon Vinegar? Most grocery stores have it next to the regular vinegar. 

Onion: Add it to the refrigerator pickles. If the pickles arent your thing. Slice it in rings, toss with a bit of olive oil, salt and pepper and grill until soft. They are truly delicious. 

Broccoli: You can eat it raw as a snack or I prefer roasting mine. I toss with olive oil, salt and pepper and roast at about 450 degrees until it is a bit crispy. It is great to have a container in the fridge so I can grab for a snack or add to a meal. 

Lettuce: Since we don't have slicing tomatoes this week, you can make a BLT salad instead of sandwich. This is a staple in my house. Take your lettuce, slice your tomatoes, add a piece or two of bacon and you have a great salad. You can then add any additional veggies or proteins to it. 

Herbs: So many uses. I would personally transplant them and use them all summer. I planted herbs back in May, but guess what...they died. I think you need to be home to care for them and that might be my problem :) 

Grape Tomatoes: Add them to the BLT salad, or just eat as a snack. Please do not refrigerate. Leave them on the counter. These don't last long in my house as I grab one or two each time I walk by them in the kitchen. 

Green Zucchini: Usually I just slice and eat raw or add to a quick stir fry. I am thinking I want some zucchini muffins this week though. My sister Megan who I work with is usually the baker though, so maybe if I am nice and give her the zucchini, muffins might magically appear on my desk one morning this week. I can dream, right?

Cabbage: I grew up eating a salad my mom used to make with cabbage and ramen noodles. While I haven't eaten ramen noodles since college, this salad was always so good. Here is a similar recipe that I plan to make this week. 

Cucumber: This is a pretty typical snack. Slice and enjoy. Or, add some spice to your water this weekend when it is supposed to be hot and humid.

Beans: These are my absolute favorite. There are so many things you can do with them. Because Im short on time this week, I will probably just steam the entire batch so I can grab and go for meals. Otherwise you can sautee with butter and garlic. 

Raspberries: We are hoping these make it to you intact, but if they are soft when they get to you, just add them to your ice cream or yogurt. If the berries have started to melt, they are actually sweeter so enjoy them as a topping instead of a finger food.

There you have it. A quick rundown of what to do with your share this week. Many of you have been sharing what you have been up to with your shares and we love it! Continue to share and inspire others with your creations. Have a great week and we will see many of you this week at farm tours. 

Posted 7/3/2017 3:56am by Jenna Untiedt.

How is it already 4th of July weekend? Kind of crazy to think of how fast the summer is going by. Anyways, I wish I had some really inspiring words to share with you this week regarding what to do with your share, but I was at the lake all weekend and am heading back after work today. The only reason I share that is because I want you all to do know that you don't have to cook elaborate meals to get through your shares. Here is what I plan on doing with most of my share this week:

Potatoes: These will definitely be used for dinner tonight on the grill. Dice potatoes and place in foil with a bit of olive oil or better. To make them better? Add the onion from this week as well. Toss them on the grill and enjoy with the rest of your dinner. 

Bok Choy: This veggie probably won't make its way to the lake with me, but ill definitely use it later in the week in stir fry. It's a great base for any stir fry and goes a long way....meaning ill get many leftovers which during a busy week like this week will be awesome. 

Cucumbers: Slice them up and add to a veggie tray. Whenever im at the lake we always take veggies on the boat with us for an easy afternoon snack. The kids and adults love them.

Zucchini: Try it raw! Slice it like a cucumber and add it to the veggie tray. Great way to eat a few extra veggies when the indulgences are probably pretty great over this holiday weekend. 

Kohlrabi: Ill keep this veggie home as well and add it to my stir fry later in the week. If you look back to last week's blog, I included a recipe for stir fry. I plan on making that again later in the week and will include whatever veggies I have on hand. Play around with it and see what you come up with!

Onion: There are so many uses, but I am definitely going to add it to my grilled potatoes later today. Otherwise, slice and top your burgers with this great tasting onion. It isn't strong and pungent like the store bought can really taste the difference.

Snow Peas: These will also be added to stir fry. As Jerry said in the newsletter, they may not look pretty, but they will taste great once cooked.

English Peas: As a kid, I remember sitting on the deck and shelling these peas. These will make a great addition to any dinner tonight. Ill probably bring them on the boat and have the little kids help shell them in between swim breaks. Just simply boil them for a few minutes and add a little bit of butter, salt and pepper. Simple, yet a great taste of summer. 

Radishes: Not my favorite, but ill eat them if they are in something. So, Ill definitely add them to my stir fry again. Many of you emailed me regarding putting them in your stir fry as well. Aren't they great? They add a little pop of flavor but are not overpowering at all. 

Spinach: This is so much better than anything you can buy in the store. The flavor is SO good. It's kind of unbelievable the difference between store bought spinach that was harvested over a week ago vs fresh, locally grown. Chop and toss with a little bit of balsamic vinegar, fresh strawberries, goat cheese and some nuts. A great quick and easy salad. 

Lettuces: After the way ive eaten this weekend, it will be great to add some fresh greens back into my meals. Salads with a few toppings are a great way to get through the lettuce this week. 

Strawberries: You can add these to the spinach salad, otherwise eat plain. Please remember that these do not have the shelf life of store bought berries. They are soft and only last a couple of days. 

There you have it, week 3 in a snapshot. I hope you all have an amazing 4th. Enjoy some fireworks and some time with friends and family. 

Posted 6/27/2017 4:37am by Jenna Untiedt.

Week 2 is here and there is so much you can do with the box this week. I have loved seeing all of the pictures on Facebook and Instagram with your Week 1 creations. 

As many of you know, I spend Monday nights at the farm so I have less of a commute as I begin work at 2:45 on Tuesday mornings. Many would think that means I get a home cooked meal from my mother, but usually the tables are turned....I cook dinner for my parents. Granted, I send my mother the grocery list and she does all the dishes, but I cook dinner. It's a pretty great system and a good time to reconnect with both of my parents. 

Dinner last night consisted of stir fry. It was ready in about 45 minutes and Farmer Jerry told me it was probably one of his favorite meals i've made. He even ate it cold because he missed dinner due to planting corn. Ill give you a quick step by step to the stir fry at the bottom of this blog. 

Here are a few ideas for this week's share:

Cauliflower: If you aren't feeling adventurous, you can just cut it up and eat it raw for snacks. A little more adventurous? Try roasting it at 425 degrees with a bit of olive oil and salt/pepper. Or, I personally used it as cauliflower rice in the stir fry I made last night. If you have a food processor just throw it in there until it is crumbled into small pieces. No food processor? No problem. The only issue cooking at my parent's house is the fact they do not have the same kitchen tools I have. Since my mother is lacking a food processor, I just used a cheese grater. It's a bit more work, but it definitely works.

Tomatoes: It is finally tomato season. I am notorious for buying tomatoes in the winter and never actually eating them because they taste horribly to me. These are worth eating! BLT's are likely in store for me this week. A quick and easy meal that is sure to satisfy. 

Lettuce: With two varieties this week, Romaine and Bibb, you have a few options. First option, use it for those BLT's I just mentioned. Salads are another option. I loved all the feedback last week about how much flavor the lettuce had, it definitely is true that locally grown lettuce has much more flavor than store bought. The last idea for the lettuce is adult lunchables. Yes, I said it: adult lunchables. When I was a kid, I only got lunchables on special occasions, like a field trip for school. Now, I make my own and they are 100 times better than anything you can buy. I use the lettuce as the base. Next I add some hummus followed by any other vegetable or sandwich meat. My adult lunchables usually consist of: Lettuce, hummus, tomato, cucumber, sometimes turkey and occasionally cheese. You can mix it up all the time, but the lettuce this week is perfect to try these out!

Potatoes: Simply boiled and smashed is a great way to use these up! If you are like me and only eat a few at the a time, I like to boil them all at once and then place them in the fridge. Each time I want them I can toss them in the microwave quick or my favorite way to eat them is to make crispy smashed potatoes. With the precooked potatoes, I smash them when they are cold and then toss them in a little olive oil and heat them up until the are crispy. If you like them a little crispier, just throw them in the oven at about 475 degrees.

Garlic Scapes: These are perfect to add to a stir fry or add to the top of your potatoes.

Kohlrabi: There are infinite uses for this vegetable. Personally, I used mine in stir fry last night. But, you can make kohlrabi fries, coleslaw, or just eat it raw. Ill link a recipe or two in the newsletter.

Bok Choy:  This was a new to me vegetable in terms of cooking it. I like eating it, but I had never cooked it before. Don't worry, it's super simple. Stir fry is a perfect way to use this vegetable if you are new to it. Just remember, the stalks take longer to cook than the leaves. 

Radishes: I grew up with my dad always having radishes in the fridge in a bowl of water. I always wanted to like them and while they have grown on me a bit, I still wouldn't choose to just eat them plain. But, I like them in things. I added mine to my stir fry last night. What a great way to get more veggies into your diet and not really taste them. 

Strawberries: I don't think you need many ideas on what to do with the berries. Just remember that homegrown strawberries are very different than store bought berries. Do not wash until you are ready to use. The shelf life is much shorter than store bought berries. These are picked ripe and ready to eat, please don't let them sit too long!

Peaches: An added treat this week! They may not be the prettiest and may have a bruise or two, but the flavor is amazing. I took mine and made a peach crisp last night. Here is the recipe I used. That is a gluten free recipe as I typically bake GF and eat mostly GF due to some great food sensitivities, but there are so many recipes out there. You could even mix the strawberries and peaches together to make a crisp....but eating them fresh might be the best and easiest way to get through them.

I hope this helps out a bit! If you have questions, please let me know. So many great things this week that make the box a lot of fun.

Just a friendly reminder that CSA shares will be delivered on Monday, July 3rd next week due to the holiday. If changes need to be made, please have them emailed to me by Friday, June 30th.

Have a great week! 


Recipe For CSA Stir Fry:

1 head Bok Choy (chopped with stems and greens separated)

1 bunch Radishes sliced 

2 Kohlrabi peeled and sliced 

1 head cauliflower riced (grate with cheese grater or put in food processor)

Garlic scapes diced 

Protein of choice, I used chicken

Sesame Oil

Step 1: Prep all the veggies and protein

Step 2: sautee protein with a bit of garlic powder, ginger if you have it

Step 3: Sauce. I reduced a bottle of coconut aminos with 2 tablespoons of sriracha and a dash of minced garlic. Mix together and simmer for 10-15 minutes stirring every few minutes. It will thicken as the sugars cook out. Once thickened, set aside in a bow. 

Step 4: In the same pan you cooked the sauce, add a tablespoon of butter or olive oil and cook protein choice. Once done, set aside. 

Step 5: In large frying pan or wok, cook kohlrabi, radishes and stems of bok choy until tender. Cook in olive oil with a dash of sesame oil. Once tender, remove from pan and add riced cauliflower and garlic scapes with a few dashes of sesame oil. Stir continuously until soft. 

Step 6: Add bok choy leaves to cooked cauliflower rice. Add in all other vegetables and meat. Stir until bok choy leaves are soft and wilted. Add desired amount of sauce. I used about half and will use the other half for another meal later in the week. 

If you don't feel up to making your own sauce, you can buy any type of sauce to add to the mix. Any type of ginger, teriyaki, or asian inspired sauces would be great for this dish. 






Posted 6/20/2017 4:13am by Jenna Untiedt.

CSA season is back. It is amazing how things fall right back into place. Shares are being assembled as I write this blog and soon trucks will be on the road. None of this would be possible without our entire staff. We truly have some of the best people around. 

What does a typical CSA morning look like? Well, I started off in the office at 2:45am to make sure I had all the paperwork ready for delivery routes. Crews begin arriving at 3am and we start setting up all the produce for packing. By 3:30am our packing crew is in the warehouse and hard at work filling all of the boxes. Each week is a little different depending what is in the shares, but we like to have all delivery trucks on the road between 6:30am-7am. It is truly a team effort to ensure that all the shares are packed correctly and delivered to the right location. 

Most of the produce is harvested on Mondays to ensure peak freshness. We cool everything overnight to ensure freshness, but also to help insulate your share boxes to keep the produce extremely fresh. Several crews make all of this possible, and we cannot thank them enough for all of their hard work.

Now that you have a little better understanding of what goes into CSA prep work, let's jump into your first share of the season. I will do my best each week to provide some simple tips and tricks to make it through your shares. I'll be honest upfront. A common saying in my household is "Meals don't have to be glamorous to be great," so often times recipes will be quick and easy to allow you all to enjoy the contents of your box! 

It is easy to get overwhelmed with a box of fresh produce, but it is extremely important to just break it down one item at a time. So here we go:

Asparagus: So many great uses for this awesome vegetable. Grill it, sautee it, steam it or eat it raw. Another great option is asparagus risotto. I made this recipe last night and while it does take a little bit of time to make, it was pretty simple. It was a great addition to the fresh salad we had for dinner. 

Lettuce: If you don't have a salad spinner, I highly suggest investing in one. Locally grown lettuce has such a longer shelf life than store bought. I prefer to slice the lettuce, put it in the salad spinner to wash it and store in the fridge. Use throughout the week for dinner salads, a salad for lunch, or toppings on your sandwich.

Grape Tomatoes: As Farmer Jerry wrote in the Newsletter, please let sit on your counter if they are not entirely red. Never, never, never place your tomatoes in the refrigerator. They should always sit on the counter to keep the best flavor. Toss a few on your salads throughout the week or take as a mid-day snack. So much flavor!

Zucchini: Personally, I slice these and eat them raw for a mid-day snack. If raw zucchini isn't your thing you can make zucchini chips in the oven, sautee in some olive oil, or grill. Zucchini also make a great substitute for noodles if you want a lighter type of pasta. Not a fan of any of those? Try zucchini muffins or's a great way to trick kids into eating their veggies. 

Rhubarb: I try to like rhubarb every year. Every year it gets a tad bit better, but it still isn't my favorite. One way I do enjoy it is a sauce. Try out this Rhubarb Sauce. It is a great topping on ice cream! 

Herbs: I encourage all of you to try growing the herbs this season. They don't need a lot of room to grow, but they add so much flavor to meals. Need growing instructions? Just many great tips out there. 

Enjoy the Maple Syrup, Honey, and Raspberry Jam. These are truly a great addition to the CSA and we hope you enjoy them as much as we do. 

A few things to note:

  • Please feel free to tag us in any of your CSA pictures by using the #Untiedts. 
  • Follow us on Facebook, Instagram, and Twitter to see updates from the farm throughout the week. 
  • If you have any questions, please feel free to reach out.

There you have it, CSA Week 1 in a nutshell. Enjoy!

Posted 5/11/2017 1:42pm by Jenna Untiedt.

What a difference a week makes. Just over a week ago we had snow and cold temperatures. This weekend they are forecasting temperatures near 80 degrees! What a great weekend to visit us at one of our many locations!

Many of you have historically visited us at the Minneapolis Farmers Market and the Minneapolis Farmers Market Annex this coming weekend as a Mother's Day tradition. Please remember that we are only located on the Minneapolis Farmers Market side of the market this season. Confused on where to find us? Check out this great depiction below. You can find us in stalls 208, 210, and 212. We will have a wonderful variety of hanging baskets, patio pots, and bedding plants.

Don't have time to visit the Minneapolis Farmers Market? Visit us at one of our 7 Garden Centers. All locations are bursting at the seams with a wonderful selection of bedding plants, hanging baskets, patio pots, vegetable plants and more! Let our knowledgeable staff help you pick out the perfect plant or plan the perfect garden. 

You can find us at the following locations:

Buffalo-Downtown (15 1st Ave. South) Buffalo, MN

Buffalo-Country Store ( 101 8th St. NE) Buffalo, MN

Eden Prairie Center-Parking lot of JCP (8251 Flying Cloud Dr.) Eden Prairie, MN

Maple Grove-near Barnes & Noble (8040 Wedgewood Lane North) Maple Grove, MN 

Minnetonka-Westwind Plaza (4717 County Road 101), Minnetonka, MN

Montrose- (601 Nelson Blvd.) Montrose, MN 

Waconia-Mackenthun's (851 Marketplace Dr.) Waconia, MN 

Just a few weeks until the 2017 CSA season begins. Registration is still open, so sign up today! You won't want to miss out on what we have to offer this season. For more information, check out: /store/csa-shares.html

Whether it be at the market or at a garden center, we hope to see you all this weekend! Get outside and enjoy this wonderful weather. 

From all of us at Untiedt's, Happy Mother's Day to all the Moms out there. 

Posted 5/2/2017 8:55am by Jenna Untiedt.

The time has come, it is opening week for the garden centers! While Mother Nature has not been the most cooperative, we are going to brave the elements and start opening on Tuesday, May 2nd in Waconia and Buffalo. Wednesday, May 3rd will be the first day for Maple Grove, followed by Eden Prairie, Minnetonka, and Montrose on Thursday, May 4th.   


Now you may see a location missing. We announced a few weeks back that we would be opening a new location at Southdale Mall in Edina. Through a series of complicated events, this new location has been postponed until 2018. We will continuously work throughout the season to ensure we can secure the location with all proper governing bodies.

Another great location to find us will be the Minneapolis Farmers Market. We are located in stalls 208, 210, and 212. You may remember seeing us on the corner across from the roasted sweet corn, but we now can be found just across the street. If you have trouble finding us, just stop by the office (cream building with a green stripe around the top) and ask where Untiedt’s is set up, they will point you our way.

To our longtime customers in St. Louis Park, we hope you make the short drive to our Minnetonka location. We will have the same great product and wonderful staff to assist you with all of your gardening needs for the 2017 season. Stop in and say hello!

After a quick stroll through the greenhouses this morning, I can assure you that the plants are absolutely gorgeous right now. I hope you stop by and see us this weekend so that you can add a nice splash of color to your front yard!

As a quick refresher, these are all of the locations you can find our wide selection of bedding plants starting this week. Thank you for allowing us to grow for you!


 Downtown Buffalo                                                                              Buffalo-Country Store 15 1st Ave S.                                                                                                 101 8th St. NE Buffalo, MN 55313                                                                                      Buffalo, MN 55313

Eden Prairie Center (parking lot of JCP)                      Maple Grove (near Barnes & Noble) 8251 Flying Cloud Dr.                                                             8040 Wedgewood Lane North   Eden Prairie, MN 55344                                                         Maple Grove, MN 55369  

Minnetonka-Westwind Plaza                                                         Montrose                                  4717 County Road 101                                                            601 Nelson Blvd.      Minnetonka, MN 55345                                                          Montrose, MN 55363  

Waconia-Mackenthun’s Fine Foods          Minneapolis Farmers Market-Stalls 208,210, 212 851 Marketplace Dr.                                                 312 East Lyndale Ave. N                  Waconia, MN 55387                                                    Minneapolis, MN 55405

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

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