News and blog

Current happenings on and around the farm!
Posted 6/25/2019 7:10am by Colleen Quiram.

Well, I almost made it through last week’s share! How did you all do? I still have some kale left, I’ll use the last of it in another egg bake tonight, and my rhubarb is still in the fridge. I had a great plan to use it in Rhubarb Muffins, but we are moving soon and when I went to grab my muffin pan I realized they had already been packed! Oh well, I will freeze the rhubarb, chopped, and make them later this summer once we are settled. I have one lone zucchini left, and with more in this week’s share I will just shred and freeze the one I didn’t use, it will be tossed into pasta sauce, soup, or zucchini bread this winter.

This week’s share has quite a few greens and is very full! We had hoped to get some of this lettuce in the first week’s share, but they just weren’t ready yet. The lettuce is very tender, and the leaves will fall off easily, handle it gently. Please make sure you take it out of the plastic bag and rinse it well, use a salad spinner if you have it, and get it in the fridge asap. We packed it in ice after harvest yesterday, which is why everything is a little on the damp side today.

Here is my meal plan for the week, hopefully we can stick to it amidst packing for the move!

Tuesday Dinner: Fish Tacos with fresh lettuce, and a small batch of this Cilantro Lime Slaw using some of the Napa cabbage. I love to top fish tacos with the Peach Salsa we sell at our retail stands also, adds a hint of sweetness!

The rest of the lettuce will be for my lunches, fish taco bowls. The cabbage will be made into Egg Roll in a bowl for Shane’s lunches this week. This is a common recipe in our house.

Wednesday Dinner: Grilled Bok Choy with Salmon, this one is new for me, usually I just toss diced bok choy in at the end of a stir fry or Pad Thai, but this recipe sounded delicious. Even better, it will be getting warm this week, grilled meals keep the heat out of the house!

Thursday Dinner: Zucchini Boats, this one I don’t really have a recipe for, but I found something similar on Pinterest! Larger zucchini work best, cut in half lengthwise and scrape the seeds out, creating a zucchini canoe. I will brown some sausage, mix with diced onion, garlic, a small handful of diced grape tomatoes, and some diced bell peppers, stuff in the middle of the zucchini and top with cheese. You can then bake or grill the zucchini boats, follow the cooking times in the linked recipe.

Friday: I have to be honest, I am not a fan of radishes! But, I am going to make this creamy radish and cucumber salad recipe for the weekend and give it a try.  

Sunday Dinner: Sauteed Swiss Chard, I have only tried Swiss chard once, but it is something I absolutely love having in the garden! The bright red, yellow, and orange stems are so beautiful as they grow. It’s a small, tender bunch this week, I’m sure this recipe will use it all up. I’ll toss in the last zucchini, sliced, with this recipe as well.

As an extra treat, we have included some fresh Georgia Peaches for you to try. No, we are not quite able to grow peaches in Minnesota, so these are not a true CSA item, but we love working with Lane Peach Orchard in Georgia, and we thought you might enjoy a sweet treat from down south! These couldn’t have come at a better time for us, we will be camping this weekend and plan to use the peaches to make Dutch Oven Peach Cobbler at the campfire, a family favorite! Here is a similar recipe you can do in the oven as well. Once you get your share home, please take the peaches out of the bag and leave on the counter for a day or so to ripen. Once the skin starts to feel ‘loose’ as you rub your thumb across it, that’s when they are ready to eat. Don’t wait for them to get super soft, they will be over-ripe!

I had a few questions last week on how to best store our shares in the fridge so they last as long as possible. Each item is slightly different and needs different humidity and temperatures for best storage. I am absolutely in love with my Fridge Smarts from Tupperware for keeping fresh produce the longest! They have venting on the lids and you adjust based on which item you are storing. I also love how nicely they stack together, and the different sizes available. There are many similar products out there, give one a try until you find a favorite. For lettuces and fresh cilantro, I love my OXO Salad Spinner, rinse, spin dry, and store all in the same container!

If you are trying to use your entire share, I suggest using the greens first as they will not last as long in the fridge. Cucumbers and zucchini use next, and the radishes will last the longest (a week or more) if kept cool. Peaches placed in the fridge after ripening on the counter should last through the weekend.

I hope you are all able to work through your box this week! Keep the recipes coming, share them with us via Facebook or Email!


Posted 6/18/2019 6:56am by Colleen Quiram.

Well, Good Morning! It is about 4am on our first CSA delivery day of the season. So much planning and preparing has gone into this very first box, I am excited to see it sent out! This morning I was up at 2am to get out here early enough to help with packing the CSA shares, something I have never had the opportunity to participate in before. Yes, I am new to this side of the operation, managing the CSA and our social media, however I have been a part of this farm and business for 10 years managing our Maple Grove Garden Center, and I already know many of you!

I am excited to share my ideas and experiences with you, working my way through a half share each week, figuring out how to make something my whole family will eat. My family is small, just me, my husband Shane, our 12 year old son Joey, and Miss Lucy, our black lab. I include her only because she loves veggies and will probably end up snitching some cucumbers somewhere down the line!

My husband and I have always been big food preservers, canning, freezing, and smoking meats. And this year will be no different! I am out of salsa, peaches and applesauce were all used in winter lunches, the last of the frozen sweet corn was used over the weekend, and the berries that I froze last summer have all been made into Strazzberry Jam already (Strawberry/Raspberry, Joey’s favorite) As I begin my preserving, I have a few canning and freezing recipes I plan to share with you as the season progresses. Sometimes it will be tough to get through the half share, freezing a few items to enjoy in the winter months will be better than composting! We do a lot of meal prepping and planning for the week, packing lunches for all of us on Sunday or Monday to make the week run smoothly. Sometimes we eat on plan, sometimes we don’t if the evenings get too busy!

But here is my plan for the week:

I was lucky enough to take my box home Monday night. I used some of the spinach to make an egg-bake that I portioned up into 8 servings. A quick, easy to microwave, hot breakfast on the go for all of us! I have included the original recipe, but feel free to tweak it as needed. I added 1 1/2 cup of chopped spinach last night, but you could also use some of your kale instead.

Tonight’s dinner we will use some of the spinach and kale on our burgers. This kale is so tender, I prefer to use it fresh rather than baking in the oven. If kale isn’t your favorite but you don’t mind adding it to recipes, just rinse, pat dry, chop well, and loosely pack into a gallon sized bag. Keep the kale in the freezer and pull out a handful at a time to add to soups, stews, smoothies, egg bake, etc. That’s what I will be doing with any leftover after tonight!

Asparagus is one of my favorite veggies when I can get it home grown! Much more tender, sweet, and flavorful than the tough spears at the store. Unfortunately, it is not so popular with Joey, so I will do what my grandma used to do with green beans, cook it with bacon! I will use about a third of it tonight with the burgers, sautéed with some diced home smoked bacon and sliced onion. Start by rinsing the asparagus well and cut into 2-3” pieces. Heat a skillet on medium heat, add the bacon and onion and sauté until the onion is almost translucent and bacon is nearly cooked. Add the asparagus to the skillet and continue to sauté for about 5 minutes until the asparagus is tender but not soft. (Similar to this recipe)

The zucchini will be grilled Benihana style (soy sauce, teriyaki, sesame seeds) with some shrimp and steak kabobs for dinner Wednesday evening. That should use up at least two of them!

Cucumbers will be a quick snack; I’ll slice them lengthwise into spears and get them into containers ready to grab and go on our way to soccer practice and games.

I don’t think the jam will last for more than 2 PB&J sandwiches, Joey tells me that Sue’s jam is better than mine, and I must agree! This old-fashioned wax seal raspberry jam is truly one of the best I have ever tasted.

This weekend I will use up the rest of the asparagus by roasting it in the oven. Rinse and cut asparagus into 3” pieces, preheat oven to 350°, toss the asparagus in about 1 tbsp each melted butter and olive oil, place on a tinfoil lined pan, sprinkle with kosher salt and garlic powder, and roast in the oven for about 5-8 minutes depending on spear thickness. Easy to make and easy to clean up!

I’ll let Joey decide what we should make with the rhubarb, but I would like to try this Rhubarb Muffin recipe, maybe use honey as the sweetener instead of sugar. What is your favorite Rhubarb recipe? Post it on our Facebook page and I will give a few a try!

The basil I’ll re-pot into a larger container and allow to grow on my deck until those first tomatoes arrive. Caprese Salad is a staple at our house in the summer!

I hope you enjoy your box this week! Let me know what recipes you use and send pics if you can! I am always on the hunt for new meal ideas. You can email me at or post to our Facebook page!

Posted 5/24/2019 2:44pm by Colleen Quiram.

As I draft this short blog I am sitting in our kitchen watching it rain again and again. This morning, it seems the weather has stimulated the local bird population and driven them to the collection of feeders just outside of our kitchen windows. The weather has forced us to slow down and take time to watch and enjoy the Orioles, Brown Thrashers, Cardinals, Red Wing Blackbirds, Grosbeaks, Goldfinches, Grackles, Mourning Doves and many more. In fact, just the other morning we had a Scarlet Tanager, which for us is very rare.

The wonders of our natural world provide us with wonderful entertainment and allow us to take our minds off of the terribly challenging weather. This just goes to show that life goes on even if our normal farming lifestyles have been interrupted by uncontrollable natural events. We can, and do, continue to enjoy this lifestyle we have chosen as evidenced here by the wonderful and beautiful songbirds as well as the backdrop of still beautiful tulips in full bloom in the cool and damp weather.

Now getting back to Untiedt’s Vegetable Farm. The spring weather that we all so much enjoy has been very slow, and the rainfall frequency and amounts have been quite a bit in excess of normal. Our fields are very wet with saturated soils making planting a challenge and most difficult for us as well as most Minnesota farmers. Some examples of this are the apple bloom which is a strong two weeks later than normal, the sweetcorn crop again two weeks behind, and in general most other crops are in the same boat.

Thank heavens due to our large area of high tunnels we have been able to continue working, although it’s all hand labor and slow going.

We will certainly be enjoying the bounties of this type of agriculture much earlier than from our crops in the open fields. For example, our tomatoes are already fruiting and the zucchini have blossoms and small fruit on the plants. So, we want you all to be comfortable with your investment in the Untiedt's CSA knowing your shares will soon be arriving with the freshest, most flavorful MN grown products available.

An important fact that we need to share with you all is that our share sales are somewhat behind past seasons. We believe the reason for this is the large number of rainy, cold, and wet days we are currently experiencing. People are just a little depressed and do not think of flowers and gardening and fresh fruits and vegetables when it is cold and uncomfortable outdoors. Thus, we would appeal to you all that perhaps you could reach out to friends, neighbors, and business associates letting them know about our CSA. We believe these little nudges, along with some sunny days, will bring us back to numbers similar to previous seasons.  

Our very best to you all, and many thanks for letting us Grow For You

Jerry and the Untiedt Crew

Posted 4/11/2019 12:03pm by Colleen Quiram.

The snow is falling…wait, no, the sleet is falling…wait, no, the sleet is pelleting the windows here in the office! Well, either way we are having quite the weather roller-coaster today! We have been getting a lot of questions these past few days about our CSA program, and how this storm might affect not only our produce but also our annual flowers and structures. I am happy to say that as of right now all is well on the farm!

We began planting our tomato plants on Monday of this week in the tunnels, where it is a comfortable 55°. We have many more tomatoes to plant, but they will wait patiently until this storm is over, enjoying their warm space as well. We have generators on standby, as power outages are likely with the amount of wind and ice in the forecast. Our crews are working tirelessly checking heaters, propane, plastic coverings, and power even through the night. Keep them in your thoughts as we all are lucky enough to stay home and out of the weather! 

The annual flowers are also nice and warm, unaware of the weather outside. While we could use some more sun to help them grow thick and lush, they will be beautiful in time for our stands to open in May! This snow and ice should melt quickly, and we are looking forward to getting our retail locations set up in just 2 weeks.

While this storm is packing a punch, we did experience something similar last April. Almost 2-feet of snow over 2 days, and that was almost a week later into the season than this storm. We stayed the course and had produce and plants ready as planned last year, at this time we should not see any delays this year either. We still expect to begin CSA deliveries on June 18th. Although, If Minnesota keeps this up, that may yet change.

Thanks for checking in on us, this is just Mother Natures way of making us thankful for the heat I’m sure she will deliver this summer, right? =)


Posted 3/22/2019 10:15am by Colleen Quiram.

Another beautiful morning has dawned at 33°F without a cloud in the sky and nary a cold breeze to impede the thaw. What a difference a week can make in March. The Canadian Geese arrived last Monday and already the females are laying claim to the best nesting locations on our farm’s wetlands. The male Red Wing Blackbirds have arrived, along with Killdeer, Robins, Mallards and Pintail ducks. Yesterday we saw our first Bluebirds! It’s just a wonderful time of the year as our farm awakens after a long winter’s nap!

Our struggles continue with our very much needed workforce who are still in their native countries due to the delays in the governments visa issuing procedures. Our transplanting and high tunnel preparations are at a standstill. As we reach out to our Senators and Representatives in DC for help, we are basically met with “there’s not much we can do”. This situation is critical, and on both the state and national level, no help for the farming community seems to be the norm.

On the growing front, the snow is rapidly receding with bare fields appearing starting the spring ‘drying out’ season. Thankfully the nights have been dropping below 32°F, allowing the melt to continue in a manner that is slowing the flood potential on our North Fork of the Crow River. The river is flowing at the top of its banks, so a slower addition of runoff water is most advantageous.

We hope you all have seen the incredible Super Worm Moon these last few nights! We encourage you all to get outside this weekend. Open your ears to the beautiful music generated by our returning songbirds, watch the color changing of the tree buds as they swell with new life, and breathe in the smells of spring. We hope you can all enjoy this most precious time of the season!

Our best to you all!

Jerry & Crew

Posted 3/14/2019 7:49pm by Colleen Quiram.

It’s closing in on the middle of March and Mother Nature keeps throwing her troops at us – one after another! We’ve laid our ground and we will not surrender!

Normally we have the first Robins, Red Wing Blackbirds, Killdeers, geese and ducks here by now. This year none of that, the lakes are still covered by 24-30” of ice with two feet of snow on top. Our local White Tail Deer herd has grown to nearly 100 animals, all foraging on last fall’s left-over pumpkins and squashes. The fox squirrels are making a 200-yard dash across an open field to scrounge squash seeds, while exposing themselves to hovering eagles and hawks in the sky above them. Certainly a risky proposition, but one needing to be taken to sustain survival near the end of a brutal winter.

As far as the farm, we’ve completed grafting the first planting of tomatoes, and are trying to slow their grown rate down by keeping our temperatures low and the plants very dry. Our high-tunnels are so snow and ice laden that entry is nearly impossible. As I write, the rain keeps falling which will help melt some ice slowly, but creates an awfully large amount of runoff water contributing to flooding.

Our onion, leek and shallot transplants are doing well, having been in the soil since the 6th of February. Our goal is to transplant them around April 10th, but who knows! Our other seedlings, such as Jicama and Peppers, are gathering heat in the soil, hoping to emerge in the next two weeks or so.

Flower seeding and plant plug transplanting are part of our daily duties now, and will continue until early May. The snow banks have made heating a bit easier as they’ve sealed the greenhouses from cold drafts and helped slow down our propane gas usage.

I do my best to keep you all updated on our growing program and must certainly say Thank You to all that have enrolled in this years CSA Program. Please tell your friends and neighbors that registration is open, which will allow us to keep the program growing.

Many thanks and until next week, we are yours sincerely,

Jerry & Crew

Posted 3/11/2019 9:57am by Colleen Quiram.

Only 8 more days till Spring arrives!  Even with all this fresh, heavy snow, that sun is feeling stronger and warmer, the daytime temps are above freezing, it is already beginning to feel like spring to us! We hope the spring melt is a slower one, only to avoid any flooding of lakes and rivers. Although with 1-2” of rain in the forecast, we may not get what we wish for.

The sun now is just as strong as it is at the end of September, and we are nearing 12 hours of light per day which is wonderful for our seedlings sprouting in the greenhouses. Not much has been started yet besides onions and tomatoes, but in the coming weeks we will be starting peppers, zucchini, eggplant, and so many others. Already we have begun close to 40,000 onions, a mix of varieties from our Epicurean sweet whites to Spanish onions to large reds.

Flowers for the greenhouses are beginning to arrive, and Paul is hard at work with his crew putting together those first hanging baskets and combo pots for Mother’s Day Weekend. Hard to believe, but in just 6 short weeks we will be building our greenhouses across the west metro and getting ready to open our gates! Soon we will have pansies on our front steps, we will trade our snow shovels for gardening tools, and be enjoying tulips, hyacinth, and daffodil bulbs blooming in our gardens.

Our plans for the CSA program continue to move forward as we are out visiting many of our corporate drop sites during the week. Be sure to stop by and say hi when you see us at your office! If you haven’t signed up for your 2019 Share yet, you can register here. This month we have added two more new drop sites:

Plymouth Park Nicollet – Open to the Public (only 12 shares available)

Meridian Crossings at 494 & 35W – Open to tenants only


Not sure if we deliver to your building? Check out our full listing of private corporate sites here!

What part of Spring are you most looking forward to? Cheerful Pansies, fresh Asparagus, or not having to wear a coat? I think I am most looking forward to not having to wear a coat!


Posted 2/17/2019 10:20am by Colleen Quiram.

The job never ends when you work on a farm. There are a few short weeks around the holidays when we can all take a deep breath and relax, but come January the work starts right up again. Not that we mind, it’s nice to have some time in the winter to repair machinery, make changes to structures (weather permitting of course!), evaluate the previous season and make some improvements before diving into the new year. And at least the work days aren’t quite as long!

This slower season has really been a time of change for all of us on the farm. For example, we have been attending seminars and training, and learning more about the new FSMA Law (Food Safety and Modernization Act). We are proud to say we have the most employees for any farm in Minnesota trained in FSMA standards! And we are busy making many changes in our processes to keep your food clean and safe in a world where food safety is a major concern.

Another major change this winter is that Jenna Untiedt, whom many of you have come to know through her work at our Minneapolis Farmers Market as a barista, and as our CSA Coordinator for the previous 8 years, has decided to move on and expand her horizons! She has been indispensable to the farm, growing the CSA program, working with many of our farmers markets, and managing our Wright County stands. We are so grateful for all the work she has done, and the amount of time and energy she has invested in our farm, we wish her the best of luck in her new endeavors! Of course, being one of Jerry’s daughters, she will always be around and willing to help out if needed. So, you never know, you may still see her at one of our summer CSA Farm Tours!

This is where I come in. With Jenna’s departure, I was asked to take over some of her role and become the new CSA Coordinator. And I was thrilled with the opportunity! I am not new to the Untiedt’s organization, and I already know many of you from my many years managing our Maple Grove Garden Center. The locally grown produce and sustainable farm practices is what got me hooked on this farm in the beginning, so to have the chance to share my passion for cooking with fresh ingredients, knowing how your food is grown, and encouraging people to spend more time around the table with friends and family, I couldn’t say no! I am looking forward to getting to know many more of you in this new role.

January was spent learning about our CSA Dropsites, both public and private corporate locations, and getting to know our systems and processes on the farm. It is exciting to not only see all the plans that are coming in our future, but to also be a part of the planning! For example, I am happy to announce that we are expanding our CSA program to include more dropsites this year!

Hy-Vee in Cottage Grove is open to the public

Children’s Business Center in Minnetonka (Private Corporate site)

Prime Therapeutics Boulder Lakes in Eagan (Private Corporate site)

VanWagenen in Eden Prairie (Private Corporate site)

Fairview Oxborough Clinic in Bloomington (Private Corporate site)  

We are also planning a few new products for our CSA shares, including Okra, Broccolini, maybe celery, and some more onion varieties. Of course, these crops are all weather dependent! I’m curious, what produce items would you like us to look into growing for 2019? Send me an email!

Of course, as I move on from Maple Grove, there is a new management position open in our growing company. If you or someone you know may be interested in managing a thriving garden center, who is focused on customer service, locally grown products, and loves being outside, please send them our way! We are already in preparations for the next gardening season, and managers of all our retail locations are meeting soon to discuss the 2019 season.

Keep an eye on our Facebook page this week, CSA Day is Friday, February 22nd, and we are doing some fun giveaways to all CSA members registered by Friday! If you haven’t signed up for your share yet, now is a perfect time to do so, you can register here on our website, or give us a call at the farm during business hours to register with our payment plan.

I’m curious, how many of you have saved your summer CSA produce by freezing or canning it, and are you using it this winter? What is your favorite winter recipe? Send me an email!


Posted 10/9/2018 7:51am by Jenna Untiedt.

Here we are, the last week of the CSA season. I’m an early morning riser most days, but I won’t be disappointed to sleep in past 2:30am on Tuesdays going forward. While it has been a great season, the weather is forecasting what’s to come. The share this week will keep you nice and warm, while also giving you a few flashbacks to the wonderful days of summer.  

Before I dive into some suggestions for the share this week, I want to thank you all for a great season. Please take a few moments to fill out our end of the season survey, as this survey allows us to continually build a better program each season.

Also, please recycle all boxes at your home after today as we won’t be back to pick up the boxes. If you happen to be around any of our retail locations, feel free to drop off the empty boxes there.  

Lastly, registration for the 2019 Season is Open! Sign up by 12/31 to secure last years pricing. Prices will go up on 1/1/2019.

Now, let’s get down to some fun ideas for the share contents this week:

Fireside Apples: Perfect for baking, apple sauce, or fresh eating. I made an excellent batch of homemade applesauce last weekend. If you haven’t tried homemade applesauce, definitely give it a try and you won’t be disappointed.  

Brussels Sprouts: Snap all the sprouts off the stalk and store in a container in your fridge. They are fantastic roasted whole or chopped. I like to roast with a bit of olive oil and garlic salt for the perfect side dish to any meal.  

Beets: Roasted, boiled, pickled, so many options. A medley of roasted beets, carrots and parsnips truly makes a wonderful fall meal. Store the beets in the crisper drawer in the fridge for up to a couple weeks.  

Carrots: These are the absolute best! Roasted is my favorite way to enjoy these. Peel, dice, and roast on a baking sheet until a bit crispy….so tender and flavorful.  

Parsnips: A great addition to the roasted carrots. These are packed with the carrots and beets, white in color, but so full of flavor. Add a diced sweet potato to the mix and I’m not sure you need anything else for dinner.  

Sweet Dumpling Squash: Dessert at its finest. Bake at 350 for 35-45 minutes or until soft to the touch. Enjoy with butter and brown sugar for an extra special treat, or just some salt and pepper. Store in a cool, dry place to get some extra shelf life out of this variety.  

Buttercup Squash: I was never a fan of buttercup squash until this season. The squash this year has been unbelievable. My favorite thing to do right now is bake a couple of squash on the weekend and store in containers so I can grab for easy lunches or quick additions to dinner throughout the week. You can also freeze squash. Simply bake, let cool then store in a freezer container. This is a great way to make sure none of your squash goes to waste.  

Fennel: Add a bit to the roasted vegetable medley I talked about earlier and the smell of fall will be permeating throughout your house. Make sure to store in a storage bag in your fridge so the smell doesn’t seep into other items in the fridge.  

Potatoes: Another great mixture of potatoes. These will store for a bit, so don’t feel rushed to use them right away. If you are going to use within a week, you can store on your counter. If you don’t think you will get to them that quickly, feel free to place them in the fridge in a dry container or bag for up to 3 weeks. Both varieties found in this bag make excellent fried potatoes or even potato soup. Enjoy!  

Onions: Yes, a full bag, but one that will last for a bit of time. Keep on your counter or in a cool, dry storage area. Use within a month, but these have such mild flavor you should not have a problem getting through them all. If you find that you aren’t using them up, you can saute them and throw them in a freezer bag for later use. They make great additions to soups, stews, or other items throughout the winter months.  

Lettuce: The last of the lettuce is here. This will last for weeks if stored properly. Wash and dry completely, then store in a plastic bag. Take out what you need as you need it and enjoy!  

Pie Pumpkin: While most people use these for decoration, they can be used to bake as well. I am including a recipe in the newsletter for pumpkin bars that uses real baked pumpkin. They are the absolute best. Add a layer of cream cheese frosting at the end and you have yourself the perfect fall treat. You can also try a pumpkin soup or pumpkin sauce for pasta, there really are a bunch of ways to include pumpkin in your diet.  

Tomatoes: The last of the season for many of us. They may not be red all the way through yet, but let them ripen on the counter until deep red. Enjoy one last BLT before we are back to store bought tomatoes for the winter.  

Popcorn: A multiuse item. First use the popcorn as fall décor, then let it continue to dry until after the first of the new year when it can be used as edible popcorn! Shell the kernels and toss in some oil in a frying pan and you have yourself a great evening activity of old fashioned popcorn making!

Sweet Potatoes: Not always the prettiest in size, but definitely full of taste. Store on the counter until you are ready to use. Bake, boil, roast, mashed….so many options to enjoy these. If you decide to mash them, add a bit of sautéed onion and a dash of canned coconut milk to give them an extra dose of flavor.  

Raspberry Jam: Thanks to my mom, everyone can enjoy another jar of jam. Remember these are sealed with paraffin wax, so the seal will pop on the top, but it is completely edible. Enjoy this special treat!  

Honey: Local honey from the bees in our orchard. This honey can help with seasonal allergies, add great flavor to your morning tea, or make a great topping to your toast.  

Maple Syrup: A staple in my kitchen as I use it for pancakes and waffles, a natural sweetener for coffee, or used in many baking recipes. Remember, if you think you will need more this winter, you can always stock up on syrup and honey at our Garden Centers before they close on Halloween.  

Mini Pumpkins and Gourd: Just a small assortment to add some color to your desk or kitchen table. Enjoy!  

There you have it, the final share of the 2018 season. An extremely full share that will hopefully leave you all satisfied. I hope you have enjoyed the program this year and have learned someone about Fresh and Local produce production. Hopefully you have tried something new, found a new favorite vegetable, or at least expanded your cooking skills in the kitchen. Enjoy the winter and we hope to see you back next season!  

Posted 10/2/2018 4:03am by Jenna Untiedt.

It’s amazing how much can change in one week. Temperatures are significantly cooler, the air feels crisper, and Fall is definitely here. Bring on the fall scarves, flannel shirts, and boots. I have resisted the urge to turn the heat on in my house, so evenings consist of warm meals followed by time on the couch wrapped up in a blanket. It really isn’t that cold, but the change of seasons has definitely occurred. Sun rises are getting later and later, while the sunset is getting earlier and earlier. These are the perfect fall nights to roast some veggies and fill your home with the smells of fall. Fresh baked apple crisp, warm squash, or soup are all great ways to use up your shares this week. Let’s break it down by item to give you a few ideas. 

Haralson Apples: The perfect apple for applesauce, pies, or crisp. If you have several apples in your refrigerator because you have not been able to get to them the past few weeks, applesauce or crisp is a great way to use them up. Applesauce is extremely easy. Simply peel a few apples, put in a pot with some sugar, a bit of water, and some cinnamon. Bring to a boil and mash. It really is that simple. It is even better when you put warm applesauce on the top of some vanilla ice cream….the true fall time treat.  

Lettuce: Perfect to wrap your burgers in or make an ultimate salad. Remember that fresh lettuce will last for up to two weeks if you wash, dry, and put in a container or storage bag. Enjoy this great flavor before we are back to store bought lettuce for the winter.  

Radishes: Great salad toppers or just a quick afternoon snack. Crunchy, but so mild in flavor. If you aren’t a huge fan of radishes, try adding them to a stir fry for an extremely mild flavor addition.  

Potatoes: So many uses for the large bag of potatoes. I enjoy using the fingerlings as a side to any meal by cooking them for a couple minutes in the microwave and then smashing with a fork and frying them up in a pan. The Oneida Golds have wonderful flavor and can be used as baked potatoes or mashed potatoes. Or, chop them all up and make a great hash!   Leeks: Add to soups, stews, or stir fry. I made a Mongolian beef stir fry last night and added leeks which were so tasty. They add such a mild onion flavor, nothing over powering at all.  

Kale: It is the perfect season for a Kale and brussels sprout warm salad. So many recipes can be found online, but ill include one in the weekly newsletter as well. This is also perfect for chips or for adding to smoothies if that is more your thing.  

Brussels Sprouts: Still on the stalk, just pop them off and store in the refrigerator. Roast them whole or chop and roast with some bacon for added flavor. The light frost we had really helped to make them sweet and tender.  

Acorn Squash: You can get really fancy and make stuff squash, or if you are like me, I really just enjoy baking squash at the beginning of the week and enjoying it all week long. This will last for a few weeks, so do not feel like you have to get to it today.  

Delicata Squash: Sweet and flavorful. Truly my favorite way to enjoy Delicata squash is just to bake it and enjoy with a dash of butter and if you want a real treat, add a bit of brown sugar.  

Carrots: Delicious fall carrots are here. Peel and roast these. They are wonderful. Let them get a little crispy from the pan and you will gobble them all right up. I was sad I had to share them at the dinner table last night.  

Cabbage: A small head of cabbage as a last minute add to the shares, but this makes a great base for a stir fry. Instead of rice last night, I used some steamed cabbage as the base. It was wonderful. Don’t be scared to try steaming and eating alone either-it has great flavor.  

There you have it, week number 16. One more week to go! I hope that you have all enjoyed your shares this season and are finding new ways to enjoy fresh and local produce. Most importantly, I hope you have learned more about fresh and local produce and what it takes to produce it all. Happy cooking this week!