News and blog

Current happenings on and around the farm!
Posted 8/16/2013 1:05pm by Jenna Untiedt.

Can you believe it is Mid-August already? Summer is flying by and before we know it, fall will officially be here. Getting a call the other day asking when Fall Mums would be available really put it into perspective. Fall is right around the corner.

Although most crops were roughly a month later than last year, and some are still not quite ripe, we are pushing forward! We have plenty of great homegrown products available at all of our locations. Canning season is in full swing and we have everything you need. Canning tomatoes are readily available, and why not freeze some green beans while you are at it? It’s great to pull out the summertime taste during the cold winter months. Freezing sweet corn is another great way to bring that summertime taste into the cold January days.

There is a steady supply of berries at the Farmers Market each week, and soon more berries should be making their way back to the CSA shares. A few homegrown melons have made their way to markets, but even more will be available in the next week. It’s hard to believe that this is truly the time that Minnesota melons ripen, but we were definitely spoiled last season with melons from July through September.

Soon after muskmelons, homegrown watermelons should be ready. As many of you know, there has been a shortage of Black Diamond Seedless Watermelon this season. We have had a difficult time getting them in from anywhere in the country. Within the next few weeks, you will be seeing our own Black Diamond on the shelves at all of our stands and at the markets. Although summertime is a prime time for watermelon, we may just have to adjust our tastes and bring the summertime taste into fall.

We hope that you are all enjoying your summer! It has been a busy one here on the farm, and we continue to make sure that we work hard to provide you with the best produce we can!

Have a great weekend!

Posted 8/13/2013 9:21am by Jenna Untiedt.

CSA Share, August 9, 2013
Week #9

Hello All,

Almost mid August and nearing State Fair time-where has the time gone? Our fields and
gardens continue to yield well and hold many fruits and vegetables in the green stage
waiting for some more heat and sunshine to mature. Among them are apples,
cantaloupes, watermelons, fall raspberries, strawberries, and our variety melons. All will
ripen in due time and until then we still have a beautiful selection of healthy fresh and

This week’s shares break down as follows:

Sweet Corn: Hopefully getting better and better. It’s a weekly treat.

Green Beans: A new variety called Inspiration, the flavor is incredible.
Cukes: Pickling size-growing hanging and never touching the ground, these are very

Onions: Epicurean Delight-sweet, mild, and never leaving an onion taste. Enjoy!

Beets: Both red and golden. Check out our recipes and enjoy! These should be here for
a month or so….

Cabbage: Tiara is here to stay. So mild, sweet and now crisper than ever. Usually soft
and wilt prone in the summer, this variety avoids all of that.

Potatoes: Finally, they are ready! Our first planting was destroyed by someone spraying
where they shouldn’t have, so we had to replant and wait and wait. Now they are herebaby

Red Norlands-sweet and tasty. Next week we’ll have larger ones perfect for potato
salads and more.

Tomatoes: Red slicers-hopefully just perfect for you.

Kale: Back to greens- not for everyone and we won’t over supply you- but a nice

Herb of the week: Chives: Always useful fresh and dried. These are truly perennialplant
them and harvest for years to come.

Green Pepper: Firm and rock hard crispy-enjoy the sweetness and the great flavor in
eggs, salads, burgers, and so much more.

That’s it for now. Again, many thanks for your support as we continue to grow for you.

Farmer Jerry and Crew

Recipes of the Week:
Kale Chips:
1 bunch of kale
olive oil
Remove leaves from kale stalk and rub gently with olive oil.
Place on tin-foil covered cookie sheet.
Sprinkle with salt and pepper or seasonings of your choice.
Bake at 350 for 7-10 minutes, watching closely so they do not burn. Make sure they are
crispy but not too dark!


Roasted Beets with Balsamic Glaze:
2 pounds red beets, medium sized, scrubbed clean
Olive oil
1/2 cup balsamic vinegar
2 teaspoons sugar
1 teaspoon grated orange zest
Freshly ground black pepper
1 Preheat oven to 400°F. Line a roasting pan with aluminum foil. Slice beets into cubes,
the smaller, the faster they cook. Place the beets in the pan. Rub olive oil over the
beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast
for 30 minutes-2 hours, depending on the size of the beets. After 30 minutes, test every
ten minutes by poking a beet with the tines of a fork. Once the fork tines go in easily,
the beets are tender and cooked. Remove from the oven.
2 While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté
pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to
a syrup consistency. Remove from heat.
3 After the beets have cooled for several minutes, but are still warm to the touch, peel
off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.
4 Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated
orange zest, and add salt and pepper to taste.
Garnish with a little orange zest to serve.

Posted 8/6/2013 6:28am by Jenna Untiedt.

August 6, 2013

CSA Week 8

August has arrived bringing with her cooler than normal and very dry weather. Our berries have slowed down ripening and our melons are maturing just as slowly. This phenomenon means we have no fruit to include in this weekly share, but will soon be back to fruit in the form of berries, melons (muskmelon and watermelon), and very soon a myriad of apples. 

2013 has been challenging to say the least and who knows what the “growing”  future holds. We do want you all to know that we are working very hard to deliver these shares to you!

This weeks share:

Sweet Corn: Yes, it’s definitely here to stay and we really hope you enjoy this variety. Only you and our stands get to enjoy this variety.

Tomatillo: Ok, so you are not used to this Latin Staple, but let’s give it a try with the recipe that we’ve enclosed. It’s really healthy and has many uses in various salsas, soups, and stews.

Jalapeno: Just a few to spice up your life and besides, you’ll need them for the recipe.

Green Beans: It’s not all that common to have young and tender green beans for August consumption, but you still have them here. Try them raw in your next cold salad. We love them this way!

Onion: Another “Epicurean Delight” onion. You’ll need part of it for this week’s recipe and can use the rest as you need.

Garlic: One small clove- again to be used in the salsa recipe. Enjoy!

Green Pepper: Another new taste of summer-later than normal but worth the wait. Crispy and flavorful, like homegrown peppers should be.

Rosemary: A slow to grow herb that has so many uses. Take good care of her and she’ll produce handsomely.

Chub Cukes: Again small, crisp, and sweet. These small cucumbers have a myriad of uses-slow to harvest due to their size but worth every backache we experience.

Tomato: Again red, ripe, and delicious-eat them quickly as they won’t store well.

Heirloom Tomatoes: This week enjoy the fabled Brandywines again and savor all the flavor characteristics attributed to this heirloom tomato.

Well, this list ends here but only for this week. We enjoy the opportunity to grow for you and take our responsibilities very seriously. Our land will be healthy for generations to come- thanks to you all.

Best Regards,

Farmer Jerry and Crew


Recipes of the Week: 

Roasted Tomatillo and Garlic Salsa

Use as a dip for chips or topping for tacos!


6 tomatillos husked

1 bulb of garlic, separated and peeled

2 jalapenos

Fresh Cilantro

½ cup water, or as needed

salt and pepper 


Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.

Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.



Sweet Corn Salsa


Roasted Sweet Corn

Chopped Green Peppers

Chopped Onions

Chopped Jalapeno for spice

Fresh Cilantro

Lime Juice

Olive Oil

The glorious part about this recipe is that you can make as little or as much as you want! Simply roast your corn on the grill in its husk for about 25 minutes, turning it every so often. Slice it off the cob, and mix with chopped vegetables. Drizzle with a little bit of lime juice and olive oil, and you have yourself a great fresh salsa. Some people even enjoy adding some diced tomatoes or a can of black beans as well!  Enjoy!

Posted 7/30/2013 10:58am by Jenna Untiedt.

July 30, 2013

CSA Week 7

Wow! A couple of days more and July will be but a memory. The scorching days and humidity gave way to September-like coolness. Now that was really Minnesota weather!

On the farm, we are again getting quite dry so our workers are going around the clock in an attempt to keep whatever we can irrigated. Long days and short nights rule during harvest season and truly this is what we live for on this farm.

Our week 7 share looks something like this:

Sweet Corn: Finally, a full month later than 2012, our crop is ready and we are including the freshest and best for you all. Picked late Monday evening and ice cooled, we hope you’ll be satisfied with this taste of Minnesota Summer.

Beans: A neat mix of green and yellow wax beans that can be cleaned, used raw in salads or cooked on the grill.

Onions: This Epicurean Delight will be needed if you choose to prepare the recipe for refrigerator pickles. This is the same recipe we served you all on the CSA farm tours.

Chub Cukes: Small, thin skinned and basically seedless, these cukes are wonderful for pickles, salads, or served cold in vinegar.

Tarragon is the herb of the week! A slow grower, but the heart of many poultry recipes. Harvested, dried, and placed in an airtight container for convenient fall and winter usage.

Cabbage: The Tiara Cabbage is hard to beat. Small enough to fit in the refrigerator easily and yet large enough to yield enough for slaws, cooking, and roasting.

Slicer Tomatoes: Yes, redder and sweeter and juicier than ever.

Heirloom Tomatoes: Rare, expensive, explosively flavorful- all adjectives used to describe the heirloom tomato. This share brings you the Great White, the Cherokee Green-please taste this one first-we know its green but oh so delicious. Finally, the Brandywine, by which all heirlooms are measured. Please enjoy all three of these fine heirloom varieties.

Zucchini: Cut young and tender they fit in everywhere. Grilled, steamed, fried, raw, baked, truly versatile.


We hope you enjoy this share, and we will continue to keep growing for you!

Best Regards,

Farmer Jerry and Crew



Recipes of the Week:


Grandma Punky’s Refrigerator Pickles:



7 cups sliced cucumbers

1 cup onion thinly sliced

1 tbsp celery seed

1 2/3 cup sugar

1 cup tarragon vinegar


Mix celery seed, sugar, and vinegar well to dissolve the sugar, add sliced cucumbers and onions. Refrigerate at least 24 hours.


Zucchini Squares-submitted by a CSA Member!

4 eggs

1 cup Bisquick

½ cup vegetable oil

½ cup diced onions

3 cloves minced garlic

1 cup each of grated cheddar cheese and parmesan (or more if you desire)

3 cups grated zucchini


Stir everything together, and bake in a greased 9x13 pan for 30 minutes.


Savory Zucchini Pancakes-Submitted by a CSA Member!

2 Cups Shredded Zucchini (approx 1 large zucchini)

1/4 Cup finely chopped onion

1/2 Cup flour

1 tsp baking powder

1/2 tsp salt

1 egg well beaten

Dash of:  pepper, cumin (toasted), oregano and Tabasco


Butter for frying ( or oil/butter or oil/margarine mixed)


Combine all ingredients except butter for frying.  Mix well.  Melt butter until hot.  Drop mixture by spoonful.  Flatten slightly. Fry until golden brown on both sides.  Makes 12.  Double the recipe and enjoy the leftovers cold the next day or cooked with tomato sauce for a zucchini pancake parmesean.


Zucchini Fritters


1 lb of zucchini (about 2 medium sized), coarsely grated

Kosher salt

Ground black pepper

1 large egg

2 scallions, finely chopped

1/2 cup all-purpose flour

1/2 cup grape seed oil or olive oil

Sour cream or plain yogurt


1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels.

2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.

3 Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.  Serve immediately, with sour cream or plain yogurt on the side.

Posted 7/23/2013 9:20am by Jenna Untiedt.


The sixth week of our CSA program has arrived, and with it more and more variety. Last week’s heat
moved many of our crops along and certainly helped us catch up a bit. Among the new arrivals are our “Epicurean Delight” onions, which continue to size up nicely, Heirloom Tomatoes are ready for harvest and enjoyment, and the early green garlic has been harvested. Along with our regular items these three new additions will add even more variety to our share this week.

The share breakdown is as follows:

Tomatoes: Red, ripe, and even more flavorful with the heat. We believe they are unmatched for flavor.
Grape Tomatoes: These “Sweetheart” variety grape tomatoes will offer snacking fulfillment as well as a wonderful addition to your salads for the week.

Cucumber: Freshly harvested from the trellises where they are produced. This variety, Akito, will
hopefully please you all with its freedom from bitterness, all too common in hot weather produced

Zucchini: A bit of a staple in the shares, it has so many uses. These are the first fruits of our 2nd planting and are you and tender. Check out the enclosed recipe for zucchini chips-they were wonderful with dinner last night!

Green Beans: Lots of labor requires to pick enough beans to supply out CSA shares this season- but
hopefully you’ll feel it was worth the effort!

Turnips: Our last turnip offering of the season and hopefully you’ve enjoyed this potato substitute using the recipes we’ve enclosed. In a week or so, we’ll be digging the real thing- our Red Norland potatoeslarge and small!

Lettuce: An experiment that seems to have worked. We grew this lettuce on white plastic covered raised beds with drip irrigation to thwart the heat and intense sunlight of July. Really flavorful lettuce and romaine are quite rare in July and we hope you enjoy!

Onions: Finally, our “Epicurean Delight” Sweet Onions have matured and sized to our demands. This
season is a full month behind last season, but hopefully you’ll feel these onions were worth the wait.

Herbs: Again, two commonly used herbs are included. Fragrant Purple Basil along with tomato and salsa enhancing cilantro are included. Enjoy!

Green Garlic: Pulled before drying and so sweet and flavorful this variety called “Music” is the best. It
minces and presses so well, but remember to store in your refrigerator as the garlic will spoil in the heat.

Heirloom Tomato: Yes, they are finally ready. This week’s variety named Cherokee Purple is said to have originated with the Cherokee Nation. Who knows for sure, but we hope that you enjoy these flavorful beauties.

Raspberries: The last item in the share and a real treat-these berries will be harvested beginning at 5:20 a.m. and will be super fresh in their basswood container. Let’s hope the heat lets up a bit so they arrive in good shape.

Well, there you’ve got it-the 6th week lowdown. As always, we offer our sincere thank you for letting us grow for you.

Best Regards,
Farmer Jerry and Crew


Recipes of the Week:
Roasted Turnips and Pears
4-6 turnips cut into ½ inch cubes
2 pears, cored and cut into ½ inch cubes
½ cup coconut oil
1 tsp sea salt
2 tbsp raw honey
Preheat oven to 475 degrees
Add parchment paper to a large baking sheet
Toss turnips and pears with coconut oil and salt
Place on the parchment paper
Roast for 30 minutes flipping them around halfway through
5 minutes before finished, drizzle turnips and pears with honey


Zucchini Chips
2-3 zucchini, sliced about ¼ inch thick
½ cup bread crumbs
¼ cup fresh parmesan cheese
¼ olive oil
salt and pepper
Preheat oven to 475 degrees
Pour olive oil over sliced zucchini
Mix bread crumbs and cheese together
Dunk each zucchini slice in olive oil, then cover in bread crumb and cheese mixture
Place on baking sheet
Bake for 15 minutes, or until the breading is a golden brown


Garlic Green Beans
1 quart green beans
2 bulbs of garlic
¼ olive oil
salt and pepper
Place oil in frying pan on the stove
Mince garlic into the oil on medium heat
Place Green Beans in pan and sauté for 10-15 minutes or until beans are tender
Top with a dash of salt and pepper, or for an added treat, freshly grated parmesan cheese!

Posted 6/11/2013 11:30am by Jenna Untiedt.

Wow! What a difference a year makes! Last year we would have done just about anything for a few rain drops and this season we'd do about anything to have last years heat and dryness. Just can't please a famer I guess...

We continue to try to keep planting but its so difficult. However, we do have successes to report in that the high tunnels are doing well with strawberries in full bloom, tomatoes setting fruit and the early tunnels have tomatoes with some red color showing. The cukes and melons all have small fruit and blossoms, cutting zucchini will start soon, and it appears the apple orchard will produce well baring any hail storms. 

The CSA starts next week and we will be ready with many of your first tastes of fresh and local! 

Our retail road side stands open this coming Friday, June 14th. Stop in to see what we have for you!

Farmer Jerry 

Posted 5/9/2013 3:08pm by Megan Dallmann.

The farm is a hustling and bustling right now! The weather has finally turned, making lots of work for everyone! No one is complaining, rather everyone is excited to be able to get into the fields and start planting. We are excited to be shipping out our flowers which are desperately seeking loving and caring homes! 

Farmer Jerry has been busy planting sweet corn. This is the latest we have planted sweet corn in over 40 years. Check out Farmer Jerry talking to WCCO about the weather conditions we have endured this Spring. Although we are starting a bit later than normal, we are hoping crops are only about a week behind schedule.

Crews have been busy transplanting many of our plants into our high tunnels. Beets, lettuces, kohlrabi, and just to name a few. The tomatoes continue to flourish, and we hope to see those by the end of June! In addition to
planting in the high tunnels, we have a few crews preparing to plant over 60,000 asparagus crowns over the next day or two. These will be ready for harvest next season! We have other asparagus crops that are just about ready to harvest! The first cuttings of asparagus should begin to arrive at the Minneapolis Farmers Market this weekend! Come check it out!

All of our Garden Centers are NOW OPEN! All 5 locations are stocked plump full for the weekend. Visit Knollwood, Maple Grove, Minnetonka, or either location in Buffalo to start adding color to your patios! We carry a wide variety of hanging baskets, patio pots, 4-pack flats, 4 ½” annuals, perennials, vegetable plants, and oh so much more! Stop in and see for yourself what we have to offer. Our knowledgeable staff is eager to help you plan your gardens this season. Don’t know what mom wants? No worries, gift cards are also available!

The Minneapolis Farmers Market is also OPEN! Visit us this Mother’s Day weekend to pick out the perfect plants for mom! Start your morning off with a great cup of coffee and sweet roll before shopping, and grab a brat or fish taco before heading home to plant your great flowers!

We still have CSA shares available! In just over a month, on June 18th, our first deliveries of CSAs will take place. Make sure you are signed up in order to receive a box of fresh produce each week! The boxes contain 7-8 different produce items, always containing at least 1 type of fruit. By having a CSA, you get the opportunity to better understand how and where your produce is grown! Farmer Jerry sends weekly updates, and even invites you all out to the farm at least once a season. Check out our CSA program and see if it is the right fit for you!

Everyone at Untiedt’s is wishing you a Happy Spring! Stop in and see us at one of our many locations!

Posted 4/11/2013 4:02pm by Jenna Untiedt.

We can’t seem to get a break from Mother Nature this year! We have been preparing all week for the storm that hit last night into today. Monday and Tuesday started out with propane trucks filling all of our tanks for the greenhouses. Wednesday night into Thursday was a LONG night. Our staff was on 2 hour rotating shifts to ensure that greenhouse furnaces would not go out, leaving our plants without heat, while others were on shifts to watch how the weather developed. 

Throughout the night, we experienced rain, freezing rain, and sleet. At 5am, the snow started. We have just over four acres of high tunnels covered, and they cannot tolerate heavy weight. Due to the danger of the tunnels collapsing, our crews were monitoring the situation all night.  The crews started pushing snow off of the high tunnels around 6am. Snow was coming down faster than they could push it off the top. All crews were called in around 7 to help. Snow was heavy and wet, making the situation extremely difficult to manage. 98 man hours went into ensuring that all snow was removed! Operation keep high tunnels standing is going well so far. We continue to monitor the weather as snow and ice are still forecasted for the coming days.  Check out our video here!

On the other hand, we have quite a few tomatoes in the ground in our four season tunnels. The plants are babysat during the night, and covered when needed. The plants are wishing and hoping for spring just as we all are! We have to look back a LONG ways to find a season as challenging as this one so far!


Posted 3/18/2013 4:22pm by Jenna Untiedt.

At this time a year ago it was 70+ degrees, sunny, and spring had sprung! As we write today, it’s cold, snowy, and winter is still all around us. Everyone here at the farm is eagerly waiting the arrival of spring!

We have been fortunate enough to enjoy the warmth and the nice weather inside the greenhouses as we continue to plant our bedding plants and get them ready for your gardens and front porches. But, we would love to get outdoors and start digging in the dirt! 

We are in the process of preparing the high-tunnels for our grafted tomato plants. There is no heat in the tunnels, but the plastic keeps them insulated just enough to keep the ground above freezing for the most part. The cold, nighttime temperatures are keeping us from planting in them though. With temps forecasted to get as low as 5 degrees, we will continue to nurture the first set of grafted tomatoes and wait another week to two before getting them in the ground!

There is a small glimpse of spring as the maple trees are being tapped. The harvest of maple syrup has begun and will continue for a bit longer. Days are starting to get longer, and we know that spring has to come one of these days! In the meantime, we continue to prepare for the upcoming season by making sure all equipment is in working order for the day that we can finally get out into the fields! 

Continue to check us out on Facebook and Twitter for up to date happenings at the farm!

Posted 3/4/2013 6:19pm by Jenna Untiedt.

Happy March! As it keeps snowing outside today, we are ramping up for spring! Unlike the outdoors, inside the greenhouses temperatures are in the mid 80's and it feels as if we are in the tropics. Flowers are beginning to grow, and will be ready for your gardens come the end of April! Will you be ready?


What's Happening Around the Farm:


  • Greenhouses are beginning to fill up! We are busy keeping plants watered and fed. Soon enough, flowers will be in full bloom and we will be welcoming the warm weather that comes along with it. 
  • Planters are being cleaned and prepped for field work to begin as soon as the frost leaves the ground. Last year, we started planting sweet corn on March 25th. With this batch of snow, it doesn't look as if we will be in the fields as early this year. 
  • Our first planting of grafted tomatoes have been transplanted into bigger pots! Check out our Blog to learn more about why and how we use our grafted tomatoes.  


CSA Updates:

  • There are still CSA shares available! Pass along the information to family, friends, and co-workers! It is a great way to get a fresh assortment of fruits and vegetables each week during the summer months! 
  • We have a few new dropsites added this month! Check out our CSA page to learn more about the program and our dropsites. 
  • We have many corporate dropsites available! If you are wondering whether or not your building is a drop site, contact us!