What’s in the box?

fennel
carrots
beans
radishes
peppers
basil (medium and large)
oregano
spinach
arugula (medium and large)
onions
tomatoes

Notes on the box.

Notes on the box

We are getting back into some nice leafy veggies this week!
Fennel fronds and bulb are edible. Our kids really love chewing on a frond for the sweet anise flavor. We also like making them into a quick pickle with radishes. See the recipe below for a nice suggestions for cooking fennel.

This time of year with the many many tomatoes that we have, we are roasting them with fresh herbs and eating them with bread, pasta, polenta, rice and beans, or freezing them for later.

Cosmic Wheel Creamery Cheese shares.

Garlic Dill Quark and Cygnus, our aged swiss. We don’t have perfect aging conditions for the swiss to develop big smooth lovely holes, so instead we get all sorts of craggy cracks and weird uneven holes, but the flavor is there! Looks aren’t everything, right?!

Recipes.

Pickled Fennel and Radish
1 bunch radishes, rinsed and topped
1 fennel bulbs rinsed and trimmed
1 cup white wine vinegar or apple cider vinegar
1 cup water
3 tablespoons honey
2 teaspoons salt
2 whole garlic cloves, peeled
½ teaspoon whole mustard seeds (optional)
1. Using a sharp kitchen knife or mandoline, thinly slice radishes into rounds. Then, also thinly slice fennel bulbs and up the fronds to the leafy part. Put the veggies into a canning jar or glass bowl to keep pickles in.
2. combine vinegar, water, honey and salt in a small saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Pour mixture over vegetables in jar.
3. Let the mixture cool. You can serve the pickles immediately or cover and refrigerate for later. The pickles will keep well in the refrigerator for several weeks. They are in best after 5 days

Braised Fennel with Tomato, Green Olives, and Capers

Carrot Pancakes with Salted Yogurt

On the farm.

Apologies to anyone who may have gotten some slimy cilantro last week. We had to harvest it in the rain and it didn’t hold up well in those conditions. We appreciate those that let us know about it and we will try to do better on the next round.

We would like to let you know about our friend Nancy of Red Clover Herbal Apothecary and her Fall/ Winter CSA share that she has available. Here’s what it contains and a link to her website where you can order it. It’s a one time delivery that will be delivered with your CSA share from our farm. I’m a really big fan of all of Nancy’s plant medicines, especially her Herbal Sore Throat Spray. Anytime I feel the smallest tinge of soreness, I give myself a few sprays in a day and it kicks it right out.
This years basic share includes:
Elderberry Syrup
Winter Wellness Plant Extract
Winter Warming Elixir (aka ‘Fire Cider’)
Herbal Sore Throat Spray with Propolis
Cold Season Herbal Tea Blend
Basic Share cost – $75.00
optional add-ons are also available
You can get detailed information about the share and sign-up here: https://www.redcloverapothecary.com/csa/whats-in-the-herbal-csa-box/

Everyone is breathing a sigh of relief at the wonderful seasonal weather we’ve been having. We hope that you all are able to enjoy it! The kids have gone back to school so it really feels like fall is on the way! We wish everyone a safe return to school and hope you are packing some lovely sliced red peppers into those lunchboxes! Fun times on the farm!

Next Week.

potatoes
leeks
lettuce
peppers
wrapping up tomatoes
beans
radishes
winter squash?

What’s in the box?

bell/sweet peppers
green top beets
sweet corn
tomatoes
pole beans
onions
garlic
cilantro
radishes
salad mix
cucumber

Notes on the box.

Notes on the box

This is the last of the sweet corn and the last of the cucumbers! It’s been an abundant season for both and we hope you have enjoyed them! If you’d like to preserve sweet corn, you can lightly blanche the ears (or leave it raw!) cut it off of the cob, and put it in a freezer bag for later use. You can make a quick refrigerator pickle with the cucumbers so they last a bit longer.
If you find your crisper overrun with peppers, you can dice them up and put them in a freezer bag and add them, frozen to stirfry or other recipes during the winter. No need to thaw first or do any blanching before cooking. You can can also roast them with some olive oil and freeze them for later use, too.

Cosmic Wheel Creamery Cheese Shares.

Cheese curds and Circle of the Sun cheese. Both cheeses are good for snacking or for putting into a chili or veggie soup before serving.

Recipes.

What to do with the peppers? Sliced up and eaten raw as a snack. Put them on a veggie sandwich. Sauteed with onions to serve with steak, tacos, on a brat or veggie sandwich, or mixed into some pasta. Pizza topping. Stuffed peppers!

Vegetarian Stuffed Peppers

Room Enough Time Enough Stew
Inspired by David Huckfelt’s music-
Sautee onions, garlic, chopped peppers in a pan. Add some chorizo or seasoned ground pork and cook through. Add some chopped pole beans. Add some fresh chopped tomatoes and stock of your choice. I used chicken. Add some fresh sweet corn cut off the cob. Simmer on medium low. Forget about it on the stove while you enjoy the company of your friends outside. Run back inside in a panic and shut it off. Serve with tortilla chips and fresh cilantro and oregano flowers and shredded cheese or fresh cheese curds.

On the Farm.

We are breathing a sigh of relief that we made it through August on the farm! Veggie growers often call August the heart of darkness. It’s a time of harvesting a lot of very heavy crops and crops that take a lot of work in hot weather while also still planting for fall and weeding crops that are still coming in. In September, things usually start to slow down and we can take a breath. You can see the shift in the types of veggies already. We will be enojoying more leafy crops again. Soon enough we will have winter squash! In fact, for my birthday on August 30th, Josh always finds the first ripe pumpkins and makes some pumpkin pies! It’s always a delight. We are all feeling the late summer vibes and enjoying sweaters in the morning chill.

Thanks to friends visiting to help out on the packing line!

David Huckfelt at the Hungry Turtle barn. It was a beautiful show!

Otto and Walter the morning after seeing David play. Happy kiddos.

And a very special helper visiting on Sunday morning to help feed hay to the cows

I think the cows heads are about the same size as our helper!

Late summer vibes! Our dear friend Judith giving a birthday clarinet concert!

Next Week

more peppers
tomatoes
radishes
greens
onions
potatoes

What’s in the box?

sweet corn
potatoes
tomatoes
cucumbers
carrots
onions
greenbeans
yellow beans (medium and large shares)
dill
bell peppers
sweet peppers
basil
garlic

Notes on the box

The beans have FINALLY arrived. This year we tried a new type of beans. Note that they do have “strings” so when you pop off the end with the stem, be sure to pull along the bean to remove the “string". The green beans are pole beans instead of our usual bush beans. We were disappointed with how long it took for them to finally produce beans. We grew them becasue the prospect of having one less crop that involved bending over to harvest seemed appealing. We had heard good things about yields and flavor. However, we feel like we prefer the texture and flavor of the bush beans that we usually grow. So this year might be the only one with pole beans.

Basil can be kept like fresh flowers, in a cup with some fresh water on your counter.

Remove the tops from the carrots for storage. I included a recipe for carrot top pesto from our wonderful CSA member, Janel! Try it out!

Cosmic Wheel Creamery Cheese Shares.

Whole milk ricotta and a 2 year old Deneb! I think this cheese share is extra delicious. The ricotta is thick and fluffy. It is wonderful on toast with a drizzle of olive oil and salt and pepper, or on toast with a drizzle of honey. The Deneb has some beautiful holes, which i love. It is also starting to have some of the tyrosine crystals that come with longer aging. I rarely get to age cheeses to the point where they have the crystals, so this batch is pretty special! Hope you enjoy it!

Recipes.

Janel’s Pesto Recipe (for carrot tops and other greens!)
2 cups packed greens (basil, carrot tops, parsley, cilantro, spinach, arugula)
1/2 cup fresh grated parmesan (or any hard Cosmic Wheel cheese- Antares works great!)
Juice from 1 lemon (or more if you like)
1/2 cup EV olive oil
1/3 cup nuts (pinenuts, walnuts, pecans, or cashews - Janel likes cashews or walnuts best)
1 Tbsp minced garlic (or more if you love garlic)
1/4 tsp each salt and pepper (no salt if nuts are salted)
Put Greens and Nuts in food processor or high speed blender. Pulse until well combined. Add garlic, lemon juice, and cheese. Turn on High and add olive oil slowly. Scrape sides and add salt and pepper and blen on high until uniform and creamy. Add more lemonjuice, EVO, or water to thin if needed.
Use your imagination! Janel says she rarely makes it the same way twice! Refrigerate or enjoy right away. How to use… the possibilities are endless!
-use as a dip for fresh carrots, cauliflower, broccoli, any veggie or crackers!
-spread on a cold meat and cheese sandwich or on a hamburger
-mix 1 Tbsp pesto with 1 Tbsp EVO and 1 1/2 Tbsp lemon juice and shake well for a salad dressing for fresh greens
-toss with zoodles or any hot veggies or pasta
Thanks for the recipe, Janel! I’m going to make this pesto with carrot tops and basil to drizzle on my toast with ricotta!

On the Farm.

If you missed the post last week about our friend David Huckfelt playing at the Hungry Turtle Barn in Amery, WI this is a reminder that it’s going to be a beautiful show and we highly recommend that you check it out! Here’s a link to an interview with him from the Farm Table Foundation where you can learn more about what inspires his music and his life and where he says some incredibly generous things about farmers. Here’s the link for info and tickets for the show!

And this week we get to introduce you to Magdalen who’s working with us on the farm! Sometimes people come to the farm and the work and experience imprints itself in a lasting way that makes people want to continue on in the field of farming or in other supportive rolls. While this is her first fulltime experience with farming, we can tell that she’s really caught the farming bug! In her own words….

My name is Magdalen, and I'm 30 years old. I use she/hers pronouns and hail from St. Paul, Minnesota.Ever since I was a small child I've had dreams of living and working on a farm. In 2013, I earned an undergraduate degree in Urban Studies, with an intention to continue education on agriculture, rural and urban distribution networks, and food justice for communities lacking access to nourishment. After completing a course and internship in Sustainable Agriculture and Food Justice through HECUA (Backyard chickens take a LOT of work, y'all), I learned about the Land Stewardship Project and their Farm Dreams/Beginnings programs for farm-curious folks.
I took the leap in 2018 and completed the Farm Beginnings course, and while I learned so much about organic farming and general how-to, I was more lost than before. Which I actually think was good, as the program cautioned against simply jumping into something without a plan. I continued research into high-density urban farming by building a micro farm in my tiny kitchen for growing mealworm protein while constantly hunting around online for farming opportunities that could fit my lifestyle.
The winter of 2020 - which shall be remembered as the year when so many people deeply re-evaluated their choices in life and how they spent that precious time - I decided it was time to make my childhood dream a reality. My mentor from the Farm Beginnings course recommended that I get hands-on working farm experience to better understand what kind of farming I would like to pursue, so I resigned from my full time position of 7 years with a company I still very much love and admire (Peace Coffee) to move to Wisconsin and learn every single thing I possibly could about farming.
I am not surprised that I fell completely in love with every single aspect of Turnip Rock farm life. The good stuff is so easy to love: hilarious and dedicated coworkers, glorious sunrises cresting across the big sky and illuminating the misty fields brimming with wildflowers and honeybees, an inspiring community of farmers and food-justice folks dedicated to solutions and teamwork, fresh and nutritious vegetables, fruits, cheese (oh my GOD the CHEESE), and milk always on hand for creative recipe-crafting and meal-making, and the invaluable mentorship and kindness of Josh and Rama.
The hard stuff is, of course, loved in an entirely different way. When something breaks, or there's a several week drought, or communication breaks down - there's always lessons to be learned, and resilience to be cultivated.
My favorite tasks on the farm include: milking the cows - which is detailed and intuitive work centered around the comfort and care of the herd, harvesting and packing the vegetables for storage - I have learned so much in the way of food safety and preservation, and making team lunch on Mondays. The variety and abundance with which I am able to cook is enjoyable and inspiring.
If I were a vegetable/fruit grown on Turnip Rock farm, I think I would be an heirloom tomato. What can I say, baby, I'm in high demand, mega juicy, and bursting with flavor! And have you seen the crazy way they grow?
In an attempt to wrap this rambling up, I'll pass along a bit of advice. If you are personally interested in or know someone who wants to farm, encourage them to seek employment in the agricultural world. Oh, and learn about non-food farmers and support them too!
Cheers!"

Magdalen makes sure everything is grown with love! (and she wanted everyone to know that these peppers were for home use, not CSA boxes. She only air-kisses the CSA produce!)

Magdalen and Isaac on yellow shirt day!

holes!

Otto bottle feeding a late season calf that was born last Friday. She’s a real cutie!

Our friend and farm mentor Chris giving the honey cycle a whirl at a pollinator event last week at Hungry Turtle Barn

and Sadie giving it a go

We saw a really great play last weekend at Franconia Sculpture park. Queen B! Link at the end of the pictures here for dates at farms in MN this weekend!

Click here o checkout Queen B: A New Work of Honeybee Futurism