News and blog

Current happenings on and around the farm!
Posted 4/30/2020 8:52pm by Jenna Untiedt.
It's so hard to believe, but it's the first of May already and you are due for a farm report. So far, the spring has been so beautiful and allowed us to accomplish so much more than the last several springs at this date. We have many crops started ahead of schedule, and they are looking so healthy. Our first sweet corn has emerged, the onions are up and beginning to bulb, and our first tomatoes are blooming and setting baby fruits. The beginnings of our CSA are all looking stellar and we are excited about what we have to offer.
COVID-19 has thrown us a curveball this season, but we are rapidly adjusting and making modifications in just about every area of our business. Building online platforms for flower sales at our garden centers, creating new operating procedures for workers on the farm, and making staffing adjustments as many of our employees who return year after year on the H2A agricultural worker visa have been unable to leave their home countries due to lockdowns. Creativity, perseverance, and just plain old hard work is getting us through this time. 
I encourage you all to get outside and enjoy the weather we have been having. By the time this blog goes live, all 7 of our Garden Centers will be open. If you feel comfortable shopping in person, visit our wonderful staff. They would be happy to assist you in picking out plants this season. Our online shopping with curbside pickup or local delivery is coming soon for those of you who feel more comfortable with that option. Simply seeing a colorful patio pot on your front steps or your deck and improve your mood for the day. 
Stay well, 
Farmer Jerry
Posted 4/6/2020 2:56pm by Colleen Quiram.

As Spring progresses, we are eagerly anticipating the opening of our Garden Centers across the west metro! At this time, we are planning to set up our locations and open our ‘doors’ as planned in early May.  

While we will be open, how you shop with us might change. We do not know what quarantine orders may be in place when we open, but we can plan and prepare for the road ahead!  

At this time we are:  

  • Hiring for all locations! We are still looking for seasonal employees to assist with orders, plant care, and general sales at all our Garden Centers (Apply here!)    
  • Planning for the safety of our employees and customers. We plan to have hand-washing stations available and will follow social distancing protocols.
  • Preparing all Garden Centers for curbside pickup. This is still in progress and we will update as we have more information.
  • Staying social!! Follow us on Facebook and Instagram for updates on opening day dates, possible curbside pickup and online ordering. @UntiedtsVegetableFarm  

We look forward to seeing you again this spring, and we appreciate your support!

Posted 3/28/2020 7:39am by Colleen Quiram.
We have been asked about our plans during these uncertain times. Just like you, our families are being affected by social distancing, our children are home from school preparing for distance learning, and we are looking ahead wondering what the future holds. While we are unsure of what will happen in the coming weeks and months, we are certain that we will continue to grow and produce food for our customers and communities.
Agriculture is the backbone of America, and we are thankful to be classified as an Essential Service by the current administration. Currently we are growing on schedule, planting annual flowers for our garden centers and sowing vegetable seeds for planting in our high tunnels and fields. We have every intention of beginning our CSA program as scheduled in mid-June, and we look forward to the season ahead.
Every business across the nation is being affected by COVID-19, and we believe the flexibility of our farm to pivot quickly to the changing environment will guarantee our success this season.
We can not encourage you enough to support local and buy local! We will get through this together! We ask you to be safe and cautious in your daily life and rest assured, we are here, we will continue to take care of each other, and most importantly we will continue to GROW FOR YOU! 
Jerry & Crew
Are you still planning on doing the CSA?
Absolutely YES! We are already planning and planting for the 2020 growing season and will continue to provide the CSA program. Currently there is no evidence of COVID-19 being transmitted through food or food packaging. Source: (3/25/2020) However, we are increasing our requirements of sanitizing equipment and tools, using personal protective equipment such as gloves, and, in an abundance of caution, we may use more bags in our packaging to protect your produce in transport.
No matter what happens with COVID-19, we still need to eat and eat healthy!
I am picking up my share at my workplace and currently working from home due to COVID-19. What happens if we are not allowed to return to work before the CSA deliveries begin?
We have many public drop locations available and will work with you to relocate your share to whichever location is most convenient. Contact Colleen with any dropsite changes.
Are you planning on doing any drop offs this year directly to people's homes due to COVID-19?
Currently, we anticipate being able to deliver our shares to public drop locations, not requiring home delivery. However, we are evaluating many different delivery options should public drop off not be available.
Posted 2/18/2020 12:37pm by Colleen Quiram.

Have you been using any of the frozen goodies from your CSA share this winter? This past week I made another batch of pasta sauce using my frozen tomatoes and some Sausage & Kale soup using the frozen chopped kale from this past summer.

While I miss our own produce (I happen to think Jerry & Crew grow some of the best produce in the state, but maybe I’m biased?) I am still trying to eat local and support other area farmers when I can! The Coborns store near me in Albertville does a fantastic job stocking Minnesota Grown produce in the winter, including Revol Greens, Bushel Boy Tomatoes, Parsnips, Carrots, and Alfalfa Sprouts. Yes, these products will be more expensive than the produce grown in Mexico or California but purchasing these items help to support Minnesota farmers!

We are 4 short months away from the start of our CSA program – are you signed up yet? Now that I have my first CSA season under my belt, I am excited to get year two rolling with some changes to our program. I read each and every one of the survey responses we received (438, Wow!) and a common theme was ‘it’s just too much!’ which tells me two things – I need to do a better job helping you use your share, and maybe we need to have a slightly smaller share for smaller households. So, we are introducing the Mini Share for 2020 and it is off to a good start! The new Mini Share isn’t for everyone however, as you will receive not only less quantity, but also less variety in your share.

What does that mean?

It means you might miss out on a melon, some beets and beans, or maybe peppers and tomatoes. Each week we will look at our available produce and see what we can provide without overwhelming smaller households and wasting food by giving you more than you can use.

Did you know over 40% of the food grown in the USA is wasted? We are a sustainability focused farm, and that number is hard for us to see. Some of that food waste happens long before it reaches the consumer, about 10%, but the majority of it happens at the retail and consumer levels. As a farm we can always grow more, and provide more, but if you are throwing it away because we are giving you too much in your share then we need to make some changes. This year that change for us is adding the Mini Share.  While I know that we all get busy, I'd like to encourage you to eat more from the earth, and less from a box, can, or restaurant.

This season I ask that you partner with me as I help you use that share each week, whether it be Family or Mini. I will do my best to provide you with the tools you need to utilize everything in that box; recipes, storage information, and meal ideas. Together we can make the most of all the wonderful produce Jerry & Crew have to offer, and waste less!

Posted 10/23/2019 2:14pm by Colleen Quiram.

Fall is typically blustery and cool, but this October has stepped up its game. Most days have been cloudy, wet, windy, and very prohibitive to getting in the fields out here in Wright County. We've noticed many farmers working to get crops out anyways, getting machinery stuck in the mud and then coating the roads as the mud falls off their tires. Let's just say I've spent a lot of time at the car wash lately!

Now that the 2019 CSA season has closed, I am working on preparing for 2020. Going through survey responses in detail, checking in with drop off-site coordinators, and talking to people about our new share sizes. We've been hearing for a few years that our Half Shares are just too generous; most families are unable to work through their box by the end of the week and end up filling their compost. Obviously, this is not ideal! We want you to enjoy our CSA program, and improve not only your vegetable knowledge but also improve your and your family's health by cooking your meals in quick and healthy ways. I think this is the goal of all of us when we join CSA programs. This was my first season working through the half share, and I found that a half share was not nearly enough for my small family, however, I am probably in the minority. We meal prep all our lunches and eat at home every night, rarely eating at restaurants, except when we have a movie night and my son insists on pizza for dinner. I understand most families don't do this.

What are we doing to improve for next season? You have asked, and we are listening! We are debuting a new share size in 2020, the Mini. While we hope this is a popular option for smaller families, we want to be very clear on a few topics. We know you love the variety of our Half (now named Family) shares, but our Mini shares just won't have that same variety. Why? Well, think of it this way, if we were to give you the same variety, just a smaller quantity, how would you use it? For example, this past season we only had enough peas to give everyone 1 pint. Which was just a taste of our peas. I am not sure what we would do with ½ of 1 pint of peas, that surely isn't enough for a recipe! Or even enough for 1 person. And while we often have smaller heads of cauliflower or broccoli, as you may have noticed this last season, it isn't quite enough to use. For our farm to make the Mini share work, and give smaller families a smaller option, we will not be able to include many of our products.

Are you thinking ‘But wait, I love all of your produce and I don't want to miss out!'? Well, we still have the Family share option for those of you who love our variety, but maybe need a little more info on what to do with everything in your box! I am listening to those survey comments, and want to help you use the Family share. To start, I hope to help you better plan weekly meals by sending out the ‘Sneak Peek' earlier in the weekend. This is a bit tricky however, as what we plan to harvest on Saturday for the shares does not always work out. So, I ask that you have a bit of understanding with our Sneak Peek email, and know that what we hope to put in your share may not be what we are able to include. I also will be including more storage and freezing tips with your weekly emails in 2020. I hope that rather than composting what you were unable to use, you will instead take a little time on Tuesday to freeze what you aren't sure you will get to that week. And with an earlier Sneak Peek email, you will already know by Tuesday night what you plan to use and what you plan to freeze!
It's all coming together nicely, don't you think?

Anyways, I want you all to consider the Mini share as an option, but rest assured in my second year as CSA Manager, I hope to provide you with even more information on how to best use our produce and not let any go to waste!

Do you have more questions about the Mini and Family shares? Send me an email!


Posted 10/8/2019 10:03am by Colleen Quiram.

Well, this half share is just loaded with goodies today! And wow, it took a lot of work to put it together! A typical CSA morning packing for us starts around 3am, getting the line set up, each item in order starting with boxes and ending with lids. We have about 12-14 people stationed along one side of the line, one per item, filling the boxes until 6am when we load the trucks and send them off to you! This morning it seemed a bit more like a circus, we had 32 employees, stationed at 25 spots along either side of the line, packing these shares. As we wind down our CSA season, and soon our harvest season, many of these wonderful employees will be headed back home to their own countries. We celebrated this morning with donuts after packing all the shares, but in a few weeks we will be giving them all a warm but slightly sad send-off until next spring. Most of our employees have been with us for 5, 10, even 25 years for a few of them. And each year it’s a little bittersweet to see them leave.

With that in mind, I would love to share a few of our Farm Favorite Recipes featured on our website!

I have spoken of Zander previously, with his pickled Patty-Pan Squash and cabbage/Carrot/Onion/Potato packets. We also have Denys and his wife Natalia here, and she makes the most spectacular Borscht from Ukraine, it reminds me of a beef stew with a beet-red twist. In her words, here is the recipe! If you would like a more detailed or traditional recipe, try this one here.

Ingredients: Beef ribs or bones (2-3) a piece of beef (1 pound), potatoes (5 pieces of medium size), half of small cabbage, onion -1, carrot -2, medium size beets -3, Cannelini beans -1, can tomato pasta-2, tablespoon sour cream-3, tablespoon lemon-half vinegar-2, teaspoon salt pepper herbs (parsley) 1.cook broth (6 liters casserole) (3-4 ribs or bones and a piece of beef 1 pound). 2.add potatoes and sliced ​​cabbage into cooked broth. cook over low heat. 3.prepare separately in a pan: fry the onions until golden brown, add carrots and beets to it. add tomato paste, juice of half a lemon, 2 teaspoons of vinegar, sour cream -3 tablespoons, sugar -1 tablespoon, salt. mix everything and simmer on low heat for 10 minutes. 4.Add all this to the casserole with the broth (which has the potatoes and cabbage), add the beans and cook for another 15 minutes over low heat. 5.when the borscht will be ready add in to the casserole chopped herbs (parsley). Serve with a spoonful of sour cream. Enjoy 😊

One of my fall favorites is Stuffed Sweet Dumpling Squash. I usually make this recipe as a side dish for Thanksgiving or make it after Thanksgiving with leftover wild rice stuffing and Turkey. Sweet Dumplings are a perfect size for one person and can be served whole as a small squash bowl. I cut the top off just like you would when carving a pumpkin, scoop out the seeds, put a small pat of butter on the inside and drizzle with a little bit of our honey. Put the top back on and bake on a baking sheet or in a dish until you can insert a fork in the side of the squash. About 350° for 1hr.

My husband’s favorite is the Delicata squash, cut it in half lengthwise and cook cut side down, adding a little butter and honey when done. You can also cut it into rings and roast on a baking sheet!

The Carnival is a colorful squash, while not my favorite as I prefer a thicker variety such as Buttercup, it is still delicious with pork! You can also substitute this squash for any Acorn Squash recipe.

The squashes and popcorn in your share this week can be used as decoration right until Thanksgiving, arrange them as a centerpiece for your table and consume them on those long cold nights of December.

I truly hope you have all enjoyed your shares this season, and I thank you for reading and cooking along with me this summer! I hope to see many of you again this winter as I will be out and about visiting drop sites, be sure to stop by and say hi when I am at your building!


Posted 10/1/2019 9:17am by Colleen Quiram.

I hope you all don’t mind the large boxes this week! This is consistent with a true CSA model, sometimes crops fail or do not perform as well as we would like (radishes this year, for example), but when harvests exceed our expectations, you reap the rewards by receiving a very full box!

These crops also do not lend themselves well to a confined space, we had to sort through the Butternut squash to find smaller fruits that would fit in your share. I would anticipate next week we will be using the larger sized boxes again, but hopefully most of the items will store well for you through the fall.

Meal planning this week is including a few lunches as we had such a hectic weekend I was not able to prep quite enough meals for the week as I normally do on Sunday. Also, I am including some of the methods I use at home rather than recipes I have found online. These vegetables are some favorites for my husband and me so we have narrowed down what we like to do with them!

Tuesday night – Salmon with roasted Broccoli and Cauliflower. I use the same method here as I do for butternut squash and sweet potatoes – it’s simple, cooks with minimal attention from me, and is flavorful and healthy. Clean the cauliflower and broccoli as normal, toss with 1 Tbsp each melted butter and olive oil, sprinkle with Garlic Powder, Kosher Salt, and Thyme. Spread out onto a large baking pan and roast at 350° for about 25-35min for the cauliflower, adding the broccoli for the last 15 min or so.

I will also take the time tonight to make some tuna salad using the celery and one of the Cippolini onions in our share. Easy, high-protein snack to dip some crackers in!

Wednesday night – Milk Can Supper. This is a favorite of ours when we are camping! Traditionally cooked by ranch hands out west using a true milk can, this meal is filling and super satisfying on a cool day. Another family we camp with has a Can Cooker, essentially a pressure cooker, that we use, but a large stockpot or dutch oven with a tight fitting lid will work well at home. This meal will provide dinner, plus hopefully 4 lunches for Shane and I to finish out the week, and use a majority of our CSA produce: 2 Corn, Cabbage, Carrots, Sausage, Onion, Potaotes, Fennel

Thursday night – Oven Roasted Squash and corn with Pork chops. Oven roasted squash is one of our favorite winter meals! Cut the bulb end off the Buttercup squash, stand the tall meaty part of the squash upright on the cutting board and cut the skin off (similar to cleaning a pineapple), then dice the meat into ½” cubes, toss with 1 Tbsp each melted butter and olive oil, sprinkle with Garlic Powder, Kosher Salt, and Thyme. Spread out onto a large baking pan and roast at 350° for about 30-45min, until edges are slightly crisp.

Saturday – My second head of Cauliflower & Broccolini will be used in the Sheet Pan Cashew Chicken, I should be able to substitute the cauliflower for the broccoli called for in this recipe, and it’s one way I know my son will eat cauliflower!

A quick note on the squash – if you aren’t a squash fan, but love pumpkin spice season, try some of our recipes using cooked squash instead of pumpkin. Butternut is a very smooth and sweet variety, lending itself well to bars, pies, and soups!  Here is the cooking guide, showing how to prepare squash for use in these recipes.

Pumpkin Bars

Pumpkin Pancakes

Grilled Butternut Squash

I hope you all have a chance to provide us with some feedback on our CSA Survey! Your input will only help us make our CSA better as we plan for the 2020 season!  

Storage Tip Links:





Sweet Corn


Winter Squash



Posted 9/24/2019 8:58am by Colleen Quiram.

Welcome to the weather roller-coaster we Minnesotans like to call FALL!! September and October can be all over the place with not just temperatures, but rain and sun as well. No matter, I still love this season, the decorating, and the cooking that goes along with it. We are watching the long-range forecast here at the farm, hoping that the cool and damp they expect will change into cool and dry. But we will make the best of it either way!

I feel this share is full of mini-flavors, smaller heads of cabbage, broccoli, and cauliflower, letting us enjoy a little bit of everything without making too much for one family to eat. This variety in our dinners is so nice, as my family tends to eat the same select vegetables all winter long. I am experimenting with a few new recipes for us, hopefully we will find a new family favorite.

My weekly Meal Plan:

TuesdayBroccoli Cauliflower Salad with Grilled Salmon. My grandmother makes a recipe very similar to this one, usually just with broccoli. But I will use both my cauliflower and broccoli, it should be just enough for the three of us with minimal cooking in the possible storms tonight.

WednesdayBacon Wrapped Cabbage with grilled pork chops. Shane recently began smoking all his own bacon, and with such a small cabbage I think this is a great way to use it this week. Bacon makes everything better, right?

Thursday Lunch – Taking Jerry’s advice and having salad with our lettuce, grape tomatoes, and balsamic vinegar. I will add some leftover shredded chicken to the salad also.

Thursday – Oven roasted Parmesan Brussels Sprouts, green beans and cranberries. This dish sounds delicious, and I want to give it a try to see if it’s something I can do for Thanksgiving this fall.

Friday – We are off camping one last time this weekend, so Friday is burgers using our heirloom tomato and some mozzarella cheese.

Saturday – This French Potato Cake with Leeks recipe sounds delicious! We will modify it slightly to be cooked in a cast iron Dutch oven as a side dish to some shrimp/steak/pineapple/pepper skewers for dinner.

All that’s left are the apples! These SweeTango will store for weeks in your refrigerator crisper drawer, snack on them whenever you have that craving for something sweet.

Busy week in your house? Here are some storage tips for your share:

Leeks – wrap in a slightly damp paper towel, the wrap loosely with plastic wrap. Use within a week.

Brussels Sprouts – Snap the sprouts off the stem, place in a plastic bag in your crisper drawer.

Cauliflower – trim leaves from head, wrap loosely in plastic wrap

Broccoli – This will not store long at all, use quickly. If slightly soft to the touch, trim the florets, rinse, and place in a plastic container still damp. Use within a day or two.

Green Beans – These also will not store well very long. Remove from the plastic bag asap and place in a plastic container where they have a bit more room.

Cabbage – this will keep the longest of your vegetables this week! Just store in your crisper drawer. Even after outside leaves start to darken, peel them off and use the remainder of the cabbage.  

Happy Cooking!


Posted 9/17/2019 7:13am by Colleen Quiram.

With the warm weather this week, I am finding it difficult to want to spend any time indoors, especially cooking! These last few warm days I want to enjoy outside in the yard, on the deck, soaking up that sunshine before a long winter ahead. With that being said, most of my recipes this week are focused on cooking over the weekend, and not so many week-night meals. At least, not many that take time away from being outside!

Tuesday - I have been looking forward to the celery in this share all summer! I know that’s a weird thing to say, but a few years ago I picked up fresh celery at a farmers market and I was blown away by the peppery flavor and color of it! This celery will be used top to bottom, the leaves and base will be rinsed well and frozen, waiting to be thrown into chicken stock later this fall. Here are other ways to use those celery leaves and not toss them.

The main stalks will be added to chicken salad for Joey, and tuna salad for me this week. This will also use up some of the onion, although if you are finding yourself with an excess of onions, just save this one in a cool dark place for later. I don’t make anything fancy, just diced chicken, celery, onion, olive-oil mayo, and stone ground mustard with a little salt and pepper. High in protein, and portioned out into a quick snack for Joey after cross country practice. Tonight’s dinner will be quick, between sports and scouts we only have about an hour to cook and eat, and I bet I’m not the only parent with those time constraints! Simple brats, our favorites from Dehmer’s in St. Michael, and corn on the cob on the grill.

Wednesday – a quick chicken stir fry using the bok choy, carrots, and peppers for dinner tonight. The baby bok choy is nice and small, this stir fry might have a bit more carrot and pepper to it!

Thursday – Again a busy night for my family! Wraps for dinner (not all dinners need to be cooked, right?) using another pepper and the lettuce. Make sure you rinse the lettuce well and pat dry with a towel, this lettuce is very tender, please handle gently!

Friday – Fingers crossed we will have a small bonfire in the new fire-pit (if I finish it this week!) Which means dinner outside. I’m thinking some shrimp, onion, lots of peppers, pineapple kabobs brushed with a sweet chili glaze.

Saturday – This might be soup night. My coworker at Maple Grove makes the most amazing tomato basil soup in the fall, and some soup and sandwiches sound fantastic for this weekend when the weather cools off again! You can find a similar recipe here.

Sunday – This is the day for meal prep and spending time in the kitchen watching football. My plan is to make a quick small batch of applesauce with the Zestar! Apples for Joey’s lunches. Kale Chips to snack on in the office for me. And as the sweet corn is still so good, I plan to freeze a bag (4doz) of it on Sunday. Most of it will go into the freezer using my Easy Frozen Sweet Corn recipe I shared earlier this season. But I will also make a large batch of creamed corn, using the sweet Italian peppers, onion, and a little jalapeno for kick. It will be so good to pull out of the freezer at Thanksgiving and Christmas this year.

We only have 3 shares left of the season, and with the abundance coming from the farm I would anticipate the boxes to be full of squash and apples soon! Do you have a favorite fall recipe? Send it my way and I will gladly share it!

Happy Cooking!

Posted 9/10/2019 6:14am by Colleen Quiram.

Anyone else feel like we are on a weather roller-coaster? 50’s and 60’s this weekend made it feel like fall – soups, football, and cooking inside. Now the forecast has 80° multiple times this week, and that makes me think grilling and cooking outside. Either way, this week is a busy one for us between work, school activities, Rugged Maniac run on Saturday and a housewarming football gathering on Sunday! If you are like me, and activities can get in the way of doing much cooking, much of this share can be stored and will keep well for later use. I have a plan for how to use all of my share this week, but if the evenings get too busy and pizza appears on my kitchen counter, I will just save some of these for next week!

Tuesday – Sheet pan sausage, potatoes, and green beans. It’s been awhile since I’ve made a sheet pan dinner, but I love the simplicity and the clean up from these meals! I prefer my green beans crisp and not soggy, so I will start with just the little fingerling potatoes on the pan for about 25 min, then add the sausage and beans until done.

Wednesday – Turkey and Ham wraps for dinner, filled with fresh lettuce, some diced leeks, and one of the yellow peppers. Joey has a cross country meet, so we will pack a dinner on the go to keep us out of the fast food drive thru. I’ll use the rest of the lettuce in wraps for lunches this week also.

Thursday – Sweet corn (3) with ribs. Shane will be the one doing the cooking as I will be working late. Ribs and corn can be cooked on the grill if it’s not raining, or in the oven if it is!

FridayThai Pork Stirfry with brown rice, uses some carrot, leek, and the bok choy. I was surprised last week just how much the bok choy cooked down, and while Joey wasn’t a fan of the green tops he still ate the bottom white part in the chicken stir fry. We will see what he thinks of this recipe!

Saturday – I will make a big batch of chili after the Rugged Maniac in the morning. The onion and rest of the peppers will go into the chili, we can have some for dinner and save the rest for the Packers/Vikings game and housewarming on Sunday! Chili is always better on day two I think.

SundayCornbread with fresh corn for the chili, and, if I have time, cabbage rolls. I saw these on pinterest and they looked so good! If I don’t get to them Sunday to have with company, I will make them Monday night for dinner and freeze some for dinners later.  

Fingers crossed I can keep up this week, here are some storage tips if you find your week slipping away from you!  


Potatoes – take out of the bag asap and let dry on the counter, once dry store them in a cool dark place (not the fridge) until ready to use (within 2 weeks)

Green beans – take out of the bag asap, and place in a container where they will not be in /on moisture. Use within 2-3 days

Carrots – grab a gallon Ziploc bag and 1 sheet paper towel, drip some water on the towel until it is just slightly damp but not wet, place flat in Ziploc bag with carrots (don’t wash them!), close the bag and store in the fridge, use within the month.

Leeks – trim the tops just enough that they will fit in a Ziploc bag, will keep about 2 weeks (you might notice the centers will continue to ‘grow’, they will still be just fine to use)

Cabbage – This will keep just in your crisper drawer for up to 3 weeks, or wrap in a damp paper towel and wrap loosely in plastic wrap, this will help keep it from drying out.

Sweet Corn – wrap a wet towel around the husks and store in the fridge, use as soon as possible as the sugars will convert to starch and your corn will be less sweet.

Peppers – in crisper drawer, use within the week for best crunch.   

Happy Cooking! Colleen