News and blog

Current happenings on and around the farm!
Posted 4/25/2016 4:02pm by Jenna Untiedt.

It is Opening Week for our Garden Center locations!


Here is how the week looks in terms of Opening Dates:


Tuesday, April 26: Downtown Buffalo and Minnetonka

Wednesday, April 27th: Waconia at Mackenthuns and St. Louis Park at Knollwood Mall (NEW LOCATION BEHIND KOHLS)

Thursday, April 28th: Buffalo at the Country Store and Maple Grove

Monday, May 2nd: Eden Prairie Center


We hope that you all stop by and say hello! 


Posted 4/4/2016 9:36am by Jenna Untiedt.

We've had some interesting comments and questions after many of you saw the Grow with Kare feature Bobby Jensen and Laura Betker did for Kare 11 on our tomato grafting program. If you missed it, you can check it out here. First of all, this grafting program is purely conventional and involves absolutely no GMO technologies whatsoever. 

The program itself has been developed here at Untiedt's over the past six or seven years to increase fruit quality and to reduce, and or eliminate, our pesticide load due to healthier plants with root stocks that have a natural resistance to the root fungus complexes of fusarium and verticillium. The process uses our selected fruiting varieties which we believe are very superior in the qualities we desire such as real tomato flavor, sweetness, firmness, juice quality and color. To these, we select a root stock which adds the qualities we desire such as plant vigor, disease resistance, and size. 

The grafting process is as follows:

We seed the scion or top part of the plant with extra seed to cover the "die off." This means we seed about 1.5 times the quantity we'll need as we can lose up to 1/3 of the plants after we cut them to match up to the root stocks. The procedure is the same with the root stock, only we may need more seed than the scion as many root stocks germinate very unevenly causing a larger percentage of loss. 

When the seedlings reach a diameter of about 1-2mm, we cut them at a 45 degree angle and match the scion (top part) and the root stock and clip them together. They are then placed in a heating chamber (ie. Plant Hospital) for 1 week to grow together and then they are moved to the greenhouse for another 4 weeks when they will be ready to transplant into our gardens. All in all, we will have sown 3 seeds to get 1 plant. Quite an expense, but really worth it in the long run. 

Next week, we'll be discussing other plants we are currently grafting. We think you'll be fascinated! 

Posted 3/29/2016 9:57am by Jenna Untiedt.

The calendar tells us that is it officially Spring, but the weather begs to differ some days. We love the days of sunshine and warm temperatures, but the days of cooler temps send us into a little bit of worry in the evenings. 

The greenhouses are all up and running. Flowers are being planted each week to ensure we have a wide selection for you all to choose from throughout the planting season. The color is absolutely stunning, but we don't let the colorful blooms stick around too long before we cut the plants back in order to produce a healthier plant for you to purchase in the coming weeks. From geraniums to petunias, we will have a wide selection of bedding plants, patio pots, combination planters and hanging baskets for you to choose from come the right time! 

Seeding is a daily occurrence at the farm right now. Onions, broccoli, cauliflower, brussels sprouts, kalettes, and jicama are a few of the items we have taking up greenhouse space right now. We seed these items and give them a head start in the greenhouse before we plant them in the high tunnels. That way, they have a little bit of a size advantage and will likely be ready in mid-June or shortly thereafter. For the brussels sprouts, kalettes, and jicama, we plant them so early because the maturity is sometimes upwards of nine months. With the Minnesota growing season, we need a head start to ensure we can get you, the customer, the produce when our CSA  or retail locations are still operating. Shares for the 2016 season are still available, tell a friend or sign up today! 

Our orchard crew has arrived for the season. Every spring we must prune the apple trees in order to keep them healthy and encourage strong production. It will take our crews roughly a month to complete all the pruning, but this is absolutely necessary so that we can provide you with the highest quality apples come the Fall. 

Lastly, it wouldn't be Spring if we weren't preparing to open all of our Garden Centers for the season! We are excited to announce a brand new location at Eden Prairie Center this season. In addition to Eden Prairie, we will be back at Knollwood Mall, Maple Grove Crossings, Minnetonka (7 & 101), Buffalo, and Waconia. If you, or someone you know is looking for full or part time employment, we would love to hear from you! All applications can be found online


Posted 3/22/2016 3:03pm by Jenna Untiedt.

We have been teased with Spring here and there for the last few weeks. With the chance of snow again tomorrow, we have to believe that Spring will stick around one of these days. 

With Spring around the corner, we are excited to add to our teams of talented garden center associates. We are now hiring for our Buffalo and Waconia Garden Center locations. Both locations are looking for full and part time employees. Our remaining locations will begin hiring soon!

Interested in joining our team? Take a look at the description below, and if you think you are a good fit, fill out the application at the bottom of the page. 

We are seeking both Garden Center and Vegetable Stand Associates who are focused on providing the best in customer service to all customers, knowledgeable about bedding plants and locally grown produce, and possess a willingness to learn and adapt to an ever-changing, exciting work environment.

Main responsibilities:

  • Greet customers in a friendly manner and assist them in any way needed.
  • Assist customers in choosing plants or produce, answer questions, help carry and load items in their vehicles, etc.
  • Be comfortable and competent in accurately processing cash, check, credit card, and gift card transactions on our POS system.
  • Clean, sweep, and organize our sales space to provide a neat and safe shopping area for our customers.
  • Water, fertilize, deadhead, trim and maintain plants to improve product quality.
  • Assist in merchandising the garden center, including creating displays, consolidating or spacing out product, updating signage and pricing of products, and keeping displays full.
  • Assist in unloading trucks from our farm in a safe manner.
  • Consistently represent our company and farm in a professional and positive manner.

Basic Qualifications:

  • Ability to lift 25lbs frequently and 50lbs occasionally.
  • Ability to engage customers in a fun and positive manner.
  • Strong work ethic.
  • Ability to stand, walk, bend, and lift for entire shift.
  • Available from late April through Halloween for Garden Center Associates, including evenings, weekends, and holidays OR available from mid-June through Labor Day for Vegetable Stand Associates.

Preferred Qualifications:

  • Experience working with plants in a retail environment.
  • Strong communication skills and ability to easily build rapport with customers.
  • Ability to work and complete tasks in a timely manner with minimal supervision.

How to Apply: Send completed application, available here, and resume to:

Attn: Hiring Manager

Untiedt’s Garden Market

4750 - 25th St SW

Waverly, MN 55390

Fax: 763-658-4367


We accept applications anytime, and will be conducting interviews in late March to early April.

Thank you for your interest in working with us. We look forward to hearing from you!

Posted 8/4/2015 6:52am by Jenna Untiedt.

Who needs a main course when you can just have veggies for dinner?

As always, Monday night was spent preparing most of the CSA contents so that I can share ideas throughout the week. 

Here is a glimpse of what was made and enjoyed!

Mediterranean Heirloom Salad

Thinly slice 3-4 heirloom tomatoes. Arrange on a platter; top with 1/4 cup pomegranate seeds and 2 tbsp each: toasted pine nuts and chopped mint. Season with salt and pepper, drizzle with olive oil and sprinkle with crumbled feta cheese. 

Kale Chips with Parmesan Cheese

Drizzle with olive oil, massage into the kale. Bake at 450 until crispy. Top with a sprinkle of Parmesan cheese. 

Grilled Beets

Wash and peel beets. Dice into cubes. Place in aluminum foil with olive oil, salt and pepper. Place on grill for 30-45 minutes or until soft. 

We only ate about 1/4 of the beets for dinner. The rest will be used to top off salads or an afternoon snack with a little goat cheese. 

Sweet Corn

Bring water to a boil. Place corn in boiling water. Once water has resumed boiling, keep corn in for 3 minutes then remove. 

Green Beans with Shallots

A favorite at our house. Saute the shallots in 2-3 tbsp of butter, then place green beans in skillet. Saute until to your desired tenderness. 

Veggies for Dinner!


Posted 7/21/2015 4:09am by Jenna Untiedt.

Welcome to week 6 of the CSA! We are getting into some of the peak growing season, so make sure to enjoy some of the best harvests of the season. 

Unsure of what to do with all of the produce in your box? Here are a few suggestions to help you use up all the fresh produce!

1. Kohlrabi Fries (cut like steak fries or spiralized)

I go through phases of using my spiralizer for everything, so I chose that route. If you choose the steak fries route, simply bake them longer. These are a great addition to any dinner. 

2. Kale 

I am not going to lie, I could eat kale chips everyday. They are definitely one of my favorite parts of summer. The kale is freshest and most flavorful! Simply chop the kale, mix with a little olive oil, and top of seasonings of your choosing. Bake at 425 for 10-15 minutes or until crispy. 

Sautee some kale each morning with an egg or two. This is a great way to use up kale that is getting a bit wilty. 


3. Roasted Beets

Personally, I like to roast all the beets at one time. I wrap each one individually in tinfoil and bake at 350 until soft- usually 75 minutes or so. Then, unwrap and let cool. Once cooled, the skins should peel right off.

What to do with them once they are cooked? Last night, we enjoyed beets on top of a bed of kale and mixed greens along with steak, tomatoes, goat cheese and balsamic reduction. 

If you are looking for a quick snack, slice the beets after they have cooled and toss into a container. They store in the fridge cooked for up to a week. Simply grab and go! Topping with a little bit of honey goat cheese from Trader Joes is a great treat. 


4. Chub Cukes

There are enough in the shares this week to make a batch of Grandma Punky's Refrigerator Pickles. These are quick to make and most everybody loves them! If you are in a hurry, a food processor that has a slicing blade can be used to slice the chubs!

Fun Fact: Myself and Megan will be making at least 25 batches of pickles for tours this coming weekend. 

If you don't like pickles, slice up and mixed with the grape tomatoes for a quick, on-the-go snack. 


5. Tomatoes

BLT's anyone? Great for sandwiches or even just sliced as a snack. Or, try making bruschetta, it calls for plum tomatoes, but regular slicers work just as well.  

6. Grape Tomatoes

One of the best snacks. These have so much flavor! If you aren't a huge tomato lover, slice the tomatoes in half, mix with some fresh mozzarella cheese, olive oil, and basil. You will have yourself a wonderful caprese salad. 

7.  English Peas

Grab a bowl and turn on your favorite tv show. Shell the peas, boil and enjoy.  A bit of advice, always cook longer than you think. These take much longer than frozen peas to cook. 

8. Potatoes

Boil, grill, sautee....all great ways to cook these summer specialties. Top with some fresh herbs for a special treat. Add a bit of onion for even more flavor!

9. Raspberries

Homegrown berries are NOTHING like berries you buy in the grocery store. The shelf life is much shorter, they are picked ripe, and often times are much softer than store bought berries. If these arrive dark, dark red- time is limited so use them as quickly as possible. Warning: DO NOT WASH and then place in fridge as they will not last. Simply rinse right before washing, but they really don't need to be washed as they have never touched the ground. 

No chance to eat them within the first day or two? No worries, just place them on a cookie sheet and place in the freezer. Once frozen transfer to a freezer bag. These are great additions to smoothies, ice cream or compote. 


Here are a few pictures from dinner last night:

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Well, I hope this helps some of you who may be overwhelmed with what do with everything in your box! As always, if you have any questions let me know. 


Posted 7/14/2015 4:23am by Jenna Untiedt.

Well, week 5 of the CSA program has arrived. Hopefully you have enjoyed the wide variety of produce you have received thus far. As the season progresses we will be able to introduce more variety to encourage you to spice up your cooking game. 

Since the packing of CSA boxes starts at 3am on Tuesday mornings, I spend the night at the farm every Monday night during the CSA season so I am around to make sure everything goes well throughout the packing process. A 2:30am wake-up call is never easy, but the 5 hours in the office before anyone else comes in have become some of my most cherished hours each week. This is the only time throughout the entire week I am able to work in complete silence with no interruptions! So, although every Tuesday has an early start, it really isn't all that bad!

Anyways, every Monday night I am in charge of making dinner for my mom and dad. A reverse role from growing up on the farm, but in all honesty my mom does very little cooking any more. Growing up she always made dinner for the family, but since there is no one left at home cooking has basically come to a halt. I like to give her a hard time about this. The goal every Monday night is to cook as many of the CSA contents as possible so I can share them with you throughout the week! 

Here is what we had last night:

Now, you might say what are spiralized zucchini noodles? Well, there is this nifty tool called the inspiralizer and you can make noodles out of a myriad of fruits and vegetables! You can then use the vegetables to replace your regular pasta noodles. Interested in learning more about the spiralizer or spiralized meals? Check out this blog, one of my favorites that I follow-all devoted to spiralizing! Check out the photos below, and if you have questions let me know!

Have a great week, 



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Posted 6/30/2015 4:36am by Jenna Untiedt.

Can you believe that the 4th of July is this weekend? We can't either. Summer season is in full swing at the farm and so far so good. Everyone is busy tending to crops, harvesting, and making sure the produce gets from point A to point B. 

The CSA season is in its 3rd week, and so far everything is going well. Thank you to all of our customers for the kind feedback. There are so many great treats to look forward to the rest of the season. In the next few weeks you should start to see the following in the shares: strawberries, tomatoes, green beans, beets and so much more! As many customers say, "It is like Christmas every Tuesday when we pick up the box." Thank you all for making the CSA program a success this season. 

Roadside vegetable stands are open! Stop by any one of the stands which are open 7 days a week to stock up on fresh produce. Although our watermelons are not ripe yet, we have some extraordinary Black Diamond Seedless watermelons at all locations. Never heard of a Black Diamond Watermelon? Well, you are missing out! Stop by and pick one up for the holiday weekend, you won't regret it. Besides melons, the stands have sweet corn, tomatoes, grape tomatoes, cucumbers, onions, peaches, blueberries, cantaloupe and more. Not sure of the closest location.....check out the listing here

Farm tours dates have been set. Make sure to sign up today! We are offering six different dates this summer. Take time to come visit the farm and learn how your produce is grown. If you have any questions, please contact Jenna. The tour dates are as follows:

And that's a wrap....We hope that everyone has a wonderful Fourth of July!


Posted 6/22/2015 3:52pm by Jenna Untiedt.

Tis the season for roadside vegetable stands to open. Calls to the office are daily, and the voice on the opposite end is so excited when told that opening day for all vegetable stands is June 26th. This marks the beginning of summer for some people, but for everyone on the farm, it marks the ability to get our wonderful customers fresh and local produce on a daily basis!  

This year you will be able to find Untiedt’s stands at an expanded capacity throughout the Twin Cities Metro area. During the off season, we were approached by the Sever Peterson operation to buy their vegetable stand business. Over the years, we have worked closely with the team at Sever’s to provide their business with a wide variety of produce they sold at their stands. So, if you have purchased from Sever’s in the past, you have likely purchased some produce grown by Untiedt’s as well.  

Sever’s has been a fine competitor of ours for many years, one that everyone at Untiedt’s respected with the utmost respect. The time had come for Sever’s to allocate their resources in the most practical manor, which meant the divestiture of their roadside stand business. Because we have worked with the Sever operation for many years, our company was a natural fit as the buyer of the roadside stand business. We have worked hard throughout the off-season to make this possible and hope to continue to serve Sever’s customers with the highest quality, locally grown produce.  

The acquisition of roadside stands added a significant number of locations to operate for the 2015 season. With much thought, our team decided to only operate a portion of the Sever stands this season with the hopes of expansion for the 2016 season. You can find a list of all our roadside vegetable stands here.  

Everyone is excited for this new endeavor and the opportunity to serve more of our customers on a daily basis. For the former Sever’s customers, we hope you give Untiedt’s the opportunity to grow farm fresh produce for you!

Posted 6/16/2015 3:27am by Jenna Untiedt.

The widely anticipated day is here, the start of the CSA program. At Untiedt's we opened registration for the 2015 season last October and spent much of our winter season planning what crops to grow, ordering seeds, planting seeds, and visiting with customers at a variety of events. Many people think we take the winter off, but in truth, our winter is just as busy as we prepare for the upcoming season. Today, June 16th marks the start of our 5th CSA season, and we could not be more excited. 

A typical CSA morning starts at 2:30am. Our crew of 12-14 people start packing the shares and then load the trucks for delivery. We carefully pack each box with fresh produce that was harvested and prepared for the shares on Mondays. As soon as the shares are packed, the trucks are off for delivery! We have six delivery routes to ensure that all of our member receive their shares in a timely manner. The logistics of delivery is perhaps the most stressful part of the program, but over five years we have learned many tips and tricks to make the process go as smoothly as possible. At the end of the day, our goal is to make sure that each and every one of our 1000+ shareholders receive their share each week.

Once the shares are out for delivery, we move onto planning for the following week. Farmer Jerry is constantly checking crops, evaluating what will potentially be ready, and making and remaking plans for the next box. It is a never ending guessing game of what will be ready when!

As Farmer Jerry scouts crops for the shares, Megan and Jenna make sure that all of the members are taken care of. They develop the routes, correct any issues, find recipes, and interact with the customers on a weekly basis. There are countless other employees on the farm who truly make the program happen. From the harvesters to the packers to all of the delivery drivers, we could not make this program happen without them.

So, there it is. A glimpse of how our CSA program works. Thank you to all of our shareholders. We are truly looking forward to a successful season and cannot wait to hear what you have to say! As you are cooking your share each week, please feel free to tag us in your photos with #Untiedts on Facebook, Instagram, and Twitter. We would love to see how you all use your produce each week.

Contents of Week 1 CSA Box:


Swiss Chard



Leaf Lettuce

Raspberry Jam

Maple Syrup




Herbs: Basil, Cilantro, Parsley, Chives