SOL 'N TYNE - Natural From Field to Table

2011-11-10T09:36:00.000-06:00

(From elocal.com)

LOCAL

2011-11-10T09:27:00.001-06:00

What is important to you when it comes to food? Convenience, quality, price, environmental impact, etc.? What about the upcoming holiday season? What is important to you when you purchase a Christmas gift for a loved one? Convenience, quality, price, environmental impact, etc.? Are you beginning to see a theme here?
Do you know what ONE word describes all of the above? Yes, you guessed it. LOCAL!

When you support your local, homegrown business that provides locally produced products be it food, artisan gifts, or any other locally produced products you are giving back to your community, making a contribution to the environment, and supporting your neighbor, friend, or even a family member. The benefits are many,

BEGIN............................................................

The benefits of buying local are numerous, the quality is outstanding, and the gift will be unique!

AUTUMN THANK YOU'S

2011-11-06T07:59:00.001-06:00

Michael and I would like to extend a heartfelt thank you to EVERYONE who supported us throughout the 2011 growing season.

We want to expressly thank all of our CSA customer's from Lake City, Red Wing, and Rochester. To the restaurants who believe in us - Hope's Harvest, Rabbit's Bakery, and Zzest! To our farm customer's! To the families who allowed us to bless them with veg and to my niece, Lori, for delivering said food! To ALL of the volunteers who gave of their time and energy this past summer - Paul, Theresa, Caryn and Garrit, Luke, Evan and Michelle, Anne, Jason, Erin, Scott, Nick, Mark and Erin, and Will! To our granddaughter's Bella, Amaya, and Ellie who HAVE to work when they visit so they can play! To my daughter, Tona, and son-in-law, Alberto, for supporting us and making sure the girls were able to visit during our crunch time! To Michael's parent's, Bob and Bette, and his sister, Barb, for all the moral support! Of course to our other family members and friends who were afraid to visit because they might have to work! We appreciate the moral support from afar! To everyone who has listened to us, visited the blog, visited the farm or touched our lives in some fashion - thank you!

We also would like to thank the wonderful groups of young, promising, hope filled individuals who visited the farm! Some of them harvested and then dined on tomatoes and some of them assisted in putting the fields to rest for the winter. We truly appreciate your efforts!

Finally, a huge thank you to Michael, my husband, who had to put up with a tired, intense, and grumpy wife for six months. He often heard - "No honey, you can't harvest that. We have to save it for our CSA customer's!" "Honey, can you do this for me?"

The 2011 growing season was a challenge and another blessed year of learning and adventures!

Thank you from the bottom of our hearts!

EVERYTHING FLORENCE TOWNSHIP FAIR

2011-10-05T18:26:00.001-05:00

This weekend! Saturday, October 8, 2011, from 1pm to 5 pm at the historic Florence Town Hall, 33923 Highway 61 Blvd, Frontenac. South of the Whistle Stop.

There will be displays by the following:

Goodhue County Sheriff's Department,
Goodhue Country Historical Society,
Goodhue County Public Health,
Florence Township Planning Commission,
Florence Heritage Preservation,
Florence Wizard's 4-H club, and
Author Ken Allsen will be in attendance!

You can help ID photos for Florence Township timeline and view family histories, photos, and artifacts from the Savage Family, the Wells family, the Witt family, and more.

Township Historical Characters will be appearing and if you like Karaoke at 3:00 pm you can sing with Duane Earney!

Refreshments are being served! Jump in your jalopy, get out, enjoy the weather,bump into your neighbor, and learn more about our glorious township - FLORENCE!!!

EAT ORGANIC FOOD!

2011-09-28T08:02:00.000-05:00

POTATO LEEK SOUP

2011-09-23T07:27:00.000-05:00

Tis the season for comfort food and with local potatoes and leeks available how can a person go wrong with this time honored combination? Pair it with a nice crusty bread from your favorite local bakery (ours is Rabbit's Bakery in Lake City, MN) and your meal is complete. This recipe incorporates the entire leek plant. Enjoy!

POTATO LEEK SOUP

Recipe courtesy Emeril Lagasse, 2003

Ingredients
• 1 large or 2 small locally grown leeks, about 1 pound
• 2 bay leaves
• 20 black peppercorns
• 4 sprigs fresh organic thyme
• 2 tablespoons organic butter
• 2 strips bacon, chopped
• 1/2 cup dry white wine
• 5 cups chicken stock (we substitute using a veg stock)
• 1 to 1 1/4 pounds locally grown organic russet potatoes, diced
• 1 1/2 teaspoons salt
• 3/4 teaspoon white pepper
• 1/2 to 3/4 cup creme fraiche or heavy organic cream
• 2 tablespoons snipped chives

1. Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)

2. Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand or dirt. Slice thinly crosswise and set aside.

3. In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.

4. Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

GREEN SALSA VERDE

2011-09-06T10:04:00.001-05:00

This recipe typically uses tomatillo's, but we needed a way to use our green zebras over the weekend and this is what we did. When tomatillo's are in season (should be now or shortly) substitute the tomatillo's for the green zebra tomatoes.

GREEN SALSA VERDE

INGREDIENTS:
• 1 POUND GREEN ZEBRA TOMATOES—ROUGHLY CHOPPED
• 4 SERRANO CHILIES, WITH SEEDS
• ¾ CUP FRESH CILANTRO LEAVES (1 BUNCH)
• 2 TABLESPOONS FRESH LIME JUICE
• 1 TSP SUGAR
• 1 TSP SALT

PLACE ALL INGREDIENTS IN A FOOD PROCESSOR OR BLENDER AND PUREE.

SERVING SUGGESTIONS:
AN ALL-PURPOSE SALSA VERDE, ESPECIALLY GOOD WITH TORTILLA CHIPS, MOST SEAFOOD, AND EGGS.

YIELD: ABOUT 2 CUPS HEAT: 5

CHERRY TOMATOES

2011-08-23T07:26:00.000-05:00

They are of the small variety - cherry's! You have Lemon Drops, Sapho, Brownberry, Hartman's Gooseberry, and Cherry Roma! Which ones are which???

Their uses are many---pop them in your mouth for a quick, refreshing snack. Toss them in a salad or pick them green and pickle them, called a Tomolive™. Use the Tomolive™ in place of an olive in your martini, if you are one of those that likes to imbibe!

However you use them, enjoy them now when they are in their prime and filled with the flavor of the sun!

MORNING DEW

2011-07-29T11:59:00.002-05:00

THE MANY FACES OF CHARD

2011-07-21T18:16:00.000-05:00

CRISPY CHARD CHIPS
The recipe is from the blog “A Full Measure of Happiness.”
Recommended by my daughter and the three girls who love them.
Bella—9, Amaya—7, and Ellie—3.

Ingredients

1 bunch chard (or kale, or any hearty green)
1-2 T olive oil
salt and pepper to taste

Preheat the oven to 325 degrees.

Rinse the chard leaves and tear them into pieces–they can be as large or small as you want–I went pretty large.
Drizzle two cookie sheets with the olive oil and divide the chard pieces between them. Using your hands, toss the leaves with the olive oil until they are evenly coated.
Sprinkle with salt and pepper (and other spices if you want–garlic salt, paprika, chili powder…go crazy!).
Place on a middle rack in the oven and bake until dry and crispy, about 20 minutes.•Once they are cool, they shouldn’t stick to the bottom of the pan (thanks to the olive oil) but they may need to be gently loosened to remove them.
You can store these in a Tupperware container or plastic baggies, but trust me, they’ll go pretty quickly.

Photo courtesy of Culinate

FRIED EGG SANDWICH WITH GARLICKY SWISS CHARD AND CHEDDAR

Recipe courtesy of Culinate

Introduction

If you prefer, kale may be substituted. Cheddar cheese is just a suggestion; feel free to substitute what you find at the market or happen to have in the refrigerator. It should be assertive; mild cheeses won’t stand up to the garlicky greens.

Ingredients
•1 large bunch Swiss chard, leaves trimmed from stems and rinsed; stems trimmed, rinsed, and chopped in ¼ inch long pieces
•4 T extra virgin olive oil
•3 garlic cloves, sliced thin
•Large pinch crushed red pepper flakes
•1 lemon, juiced
•1 small to medium red onion, sliced thinly
•½ tsp sugar
•4 large eggs
•2 oz extra sharp cheddar cheese, sliced thin or grated
•4 crusty rolls (such as ciabatta or Kaiser), split and lightly toasted if desired

Steps
1.Bring large saucepan filled with water to boil. Season generously with salt and add chard leaves. Simmer until just tender, about 2 minutes. Drain and cool under running water. Squeeze dry, chop coarsely and set aside.

2.Combine 2 tablespoons of oil, the garlic, and crushed pepper flakes in large, nonstick or well-seasoned skillet over medium-high heat. Cook, stirring frequently, until garlic just begins to color, about 2 minutes. Add greens and cook until glossy and covered in oil and garlic, about 2 minutes. Drizzle with lemon juice to taste; transfer to bowl and set aside.

3.Return pan to burner and reduce heat to medium. Add 1 tablespoon of oil to pan along with chard stems, onion, sugar, and large pinch salt. Cook, stirring frequently, until onions have softened and are beginning to brown, 7 to 10 minutes. Push onion and chard mixture to ring around outside of pan; add remaining 1 tablespoon of oil to center of pan and crack eggs evenly around center of pan. Season eggs with salt and pepper and cover pan. Cook until eggs are just set but yolks are still runny, 2 to 4 minutes. Top with cheese, recover, and cook until cheese has just melted, about 2 minutes longer. Divide greens evenly amongst rolls, top each roll with an egg, and spread onion mixture over top. Serve immediately.

SWISS CHARD STALKS GRATINEED WITH PARMESAN CHEESE
By Caroline Lewis, from the Caroline Lewis collection, via Culinate

Introduction
The trimmed stalks will keep in the refrigerator for several days.

Ingredients
•2 bunches chard, stalks only, leaves reserved for another use
•Unsalted butter
•Kosher salt
•2/3 cup Parmigianino Reggiano, freshly grated

Steps
1.Cut the chard stalks into pieces about 4 inches long, and wash them in cold water.
2.Bring 3 quarts of water to a boil, drop in the stalks, and cook at a moderate boil until they are tender, about 10–15 minutes, depending upon the maturity of the stalks. Drain and set aside.
3.Preheat the oven to 400 degrees F.
4.Smear the bottom and sides of a baking dish with butter. Place a layer of chard stalks on the bottom, trimming to fit if necessary to make a single layer. Sprinkle lightly with salt and with grated cheese, and dot sparingly with butter. Repeat the procedure, building up layers of stalks, until you have used them all. Sprinkle the top layer generously with Parmesan and dot thickly with butter.
5.Bake on the uppermost rack of the preheated oven until the cheese melts and forms a light, golden crust on top, about 15 to 18 minutes. Let settle a few minutes before serving.

MONARDA

2011-07-18T17:16:00.000-05:00

Aka - bee balm, bergamot, horsemint, oswego tea. This genus has roughly 16 species. Native Americans used bee balm as a seasoning when cooking wild game, in particular birds. They also used it to brew teas, to treat flatulence, to treat headaches, and when needed as a stimulant.

Monarda also works wonders as a companion plant for tomatoes! We have three colors adorning our herb bed--pink, purple, and red.

We call it bee balm around here and we are touting her attributes because she LOVES to attract those busy pollinators, the bees. But you can call her what you like stunning, beautiful, interesting, versatile...........

PAYING FORWARD A QUOTE

2011-07-12T10:50:00.000-05:00

"He who is aching in every limb, worn out by the effort of a day of work - that is, a day when he has been subject to matter - bears the reality of the universe in his flesh like a thorn. The difficulty for him is to look and to love. If he succeeds, he loves the Real." -Simone Weil

The above quote came across our facebook page from Polyface Farm's Blog, THE HEN HOUSE. Polyface is home of the ever present and well spoken advocate for local food, Joel Salatin. You may remember him from Food, Inc. and other assorted documentaries.

As of late, the "aching in every limb, worn out by the effort of a day of work" is very true and AS we fight the tiredness we reflect on why we do what we do. Simone Weil sums it up completely -"If he succeeds, he loves the Real."

When we succeed our tenacity and ability to work with the natural elements has allowed us to grow along with our veg! We have been able to find the place between worry and joy that brings peace of mind. Anyone who relies on the earth, the sky and the elements she creates, to make a living, finds a gentle space in their inner being to patiently wait for the ripening of the harvest!

We hope your inner being finds a gentle space too.

PURPLE, YELLOW, AND GREEN

2011-07-12T08:43:00.000-05:00

No, it's not a bruised part of your body. They are haricots verts or filet beans that we are specifically paying reference to although other green beans come in an array of colors also.

Velour in the beginning stages of forming the bean.

Haricots verts, French for green beans, are are a very slender and stringless green bean compared to the typical American style of green bean. We are growing three types: Concador - yellow, Tavera - green, and Velour - purple. They are a bush style bean and need to be harvested every 36 to 48 hours to make sure we don't get oversized, tough beans.

Velour almost ready to harvest.

We found the recipe below courtesy of Simply Recipes. However you choose to devour them, ENJOY!
French Green Beans with Butter and Herbs Recipe

Use fresh herbs if available. If not, you can used dried, but use a quarter as much.

Ingredients

(Photo courtesy of Simply Recipes)

1 pound thin green beans (haricot vert), trimmed
1/4 cup red onion, chopped fine
3 Tbsp butter
2 Tbsp parsley, chopped fine
2 Tbsp fresh thyme leaves
2 Tbsp tarragon or basil, chopped fine
2 Tbsp chives, chopped fine
Salt and pepper to taste
Lemon wedges

Method

1 Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice after to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.

2 Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.

3 Add the green beans and sauté for 2-3 minutes, stirring often.

4 Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.

Serve hot or at room temperature, with lemon wedges.

Yield: Serves 4.

TINY TREASURE

2011-07-10T21:46:00.000-05:00

She is exquisite and delicate in her beauty. What is she?

CONGRATULATIONS!

2011-07-09T06:27:00.000-05:00

We want to congratulate Mike and Jessica for answering "brussels sprouts" to the second in the series of What Is It!

We provided this bouquet of flowers, from our scattered about the farm flower beds, pastures, and woods, as a reward for their answer.

BEAT THE HEAT

2011-07-08T11:49:00.000-05:00

Do you want quick, nutritious, refreshing, and liquid nourishment? Especially after you've been out in the 90 degree heat hoeing and weeding for hours. Do you have bananas that go bad quickly this time of year because of the heat?

Well freeze those bananas in large pieces after you have peeled them. Then do the following:

BANANA TAHINI SMOOTHIE

2 organic oranges juiced, then add enough cold water to make 1 or 2 cups of liquid.
2 T tahini
2 frozen organic bananas

Toss in your blender and hit liquify! Drink and go ahhhhhhh! I think I'll go make another batch.

BEAUTIFUL BROCCOLI

2011-07-08T11:41:00.000-05:00

Check out our harvest of broccoli yesterday and we did not find ONE critter on it. We are hoping our CSA customer's didn't either. But if you are buying at a local farmer's market this is how you should care for your broccoli when you get it home.

CARING FOR BROCCOLI
Because the spaces between the florets on broccoli heads make a convenient hiding place for tiny caterpillars and aphids, some of them invariably find their way into the kitchen. Plunge harvested broccoli into warm water with a little white vinegar added, and any stowaways should float to the top. Never soak the shoots more than 15 minutes; use only warm water, because hot water destroys nutrients and cold water doesn’t clean as well.

Broccoli will keep fresh in the refrigerator for up to two weeks, but the longer it is stored, the tougher the stems get and the more nutrients it loses. Either can, freeze or pickle excess harvest. Freezing best preserves broccoli's flavor, color and nutritive qualities. Separate the large heads into bite-sized chunks with a bit of stem and cut the remaining lengths of stem into 1-inch pieces.

Blanch the pieces in boiling water for three minutes, plunging them promptly into icy water for three minutes to stop the cooling process. This will kill any harmful bacteria, and allow the broccoli to retain its firm texture and bright green color. Drain them then store the broccoli in plastic freezer bags. Frozen broccoli retains its quality for up to six months.

BEETORAMA

2011-07-07T14:49:00.000-05:00

Yummy, nutritious, colorful, easy to work with, all parts edible! Woot! Woot! What more could one ask from a veg? That is the beet! Detroit Dark Red, Bulls Blood, Burpees Golden, Yellow, Chioggia, and more. They are their most tender from June through October and the greens are packed full of beta carotene, calcium, iron, and vitamin C. Here are ways to enjoy!

BEETROOT HUMMUS
4 or 5 beets roasted
1 can of organic chickpeas drained and rinsed
3 T of Tahini
3 garlic cloves, chopped
3 T lemon juice from an organic lemon
1/2 tsp salt
2 T organic olive oil

Roasting beets: Preheat the oven to 425 degrees. Cut the greens away from the beet leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish (or double wrap in tinfoil). Add a 1/4 inch of water to the dish. Cover tightly. Place in the oven and roast small beets (3 oz or less) for 30 to 40 minutes, medium beets (4 to 6 oz) for 40 to 45 minutes, and large beets (8 oz or more) for 50 to 60 minutes. They're done when they can be easily penetrated with the tip of a knife. Remove from oven and allow to cool in the dish. (We slip ours into a dish of ice cold water for 5 to 10 minutes). The skins should slip right off.

After you have the beets prepped place in a food processor the beets along with the chickpeas, tahini, garlic cloves, lemon juice, salt, and oil and process until smooth. Serve with crunchy veggies and pita chips.

Not to be left out - the greens are as yummy as the root itself. Here you go - try this one!

FARRO SALAD WITH BEETS, BEET GREENS, AND FETA
(Modifed from a NYT recipe and recommended by one of our own CSA members! Thanks Scott!)

2 medium or 3 small organic beets (any color) with greens. Roast the beets (see above recipe on how to roast). Remove the greens about an 1/2 inch from the root and wash in two changes of water.
1 cup organic farro or other similar substitute (red and green orzo, wheat berries, or Israeli couscous
Salt to taste

Vinaigrette

2 T organic sherry vinegar
1 tsp organic balsamic vinegar
1 small garlic clove, minced
1 tsp Dijon mustard
1/2 cup extra virgin organic olive oil
1/2 cup organic walnuts - broken into pieces
2 ounces organic feta or goat cheese, crumbled
1/4 cup chopped organic fresh herbs -- parsley, tarragon, marjoram, chives, or mint

1. Bring 2 quarts of water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.

2. Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.

3. While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil. Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.

GARLIC SCAPES

2011-07-06T11:48:00.000-05:00

The most exciting veg for our CSA boxes last week were the garlic scapes. Mostly because they possess a short window of enjoyment and you probably will not find them in your local grocery store. We want to extend a HUGE THANK YOU to Susan and Randy Johnson of hawks brain garlic in Red Wing, MN for providing the scapes and recipes! Visit their website for more indepth information about the wonders of garlic. We are going to share Susan's recipes here and a little bit about the garlic scapes.

What are Garlic Scapes?
“Scapes” are the flower stalks found on certain members of the allium family. Garlic scapes, which appear on the finest hard neck garlic varieties, curl upward as they grow, ultimately straighten, and then grow little seed-like bulbs. A young scape makes one or two loops before straightening out, and then develops seeds. By snipping off the scapes before the seeds develop, more energy goes into making a bigger garlic bulb. When the garlic scapes are still in full curl, they are tender and delicious. They have a taste that is milder than the garlic cloves, and have a broad spectrum of uses from soup to salads to garnishes. The garlic scape is an allium delicacy that is highly prized and traditionally used in Southern, Eastern European, and Korean cuisine because of its subtle garlic flavor and tender-crisp texture. Eat from the part that was snapped to the bulbis where the flower is forming.

Garlic Scape Uses:

Cut into 2-inch lengths and sauté in olive oil or butter over medium heat, adding salt and pepper to taste.
Add scapes to your favorite stir-fry dishes.
Chop and add raw to salads.
Preserve them by using the Dilly Bean canning recipe found in many canning cookbooks.
Chop in a food processor into small bits and put in ice cube trays to use as a seasoning.
Toss with olive oil and salt and pepper and put on the grill.
Add to pickled beets or cucumbers.
Steam and dress with a bit of lemon juice.
Make garlic scape pesto (see recipe).
Slice and sprinkle over any pasta.
Slice and add to most any sauce.
Chop and add to guacamole or fresh salsa.
Chop and mix with softened cream cheese or butter for a unique spread for sandwiches or bagels.
Use chopped fresh scapes as a garnish for tomato or potato soup.

GARLIC SCAPES RECIPES:
(All recipes courtesy of hawks brain garlic - Susan and Randy Johnson - Red Wing, MN)

Colleen’s Cream Cheese Spread

3/8 c. scapes (about 8-10 scapes depending on size).

Cut the scapes into about one inch pieces before measuring. (I cut the dry ends off the tips.)

4 oz of cream cheese

½ T. lemon juice

Salt to taste

In food processor, put in scapes and process. Add cream cheese, lemon, and salt.

Buzz until smooth.

Serve with crackers, veggies, whatever. Use instead of mayonnaise on your favorite sandwich.
Yum!

Scape Pesto—I looked at a lot of different recipes and came up with this one.

1 c. scapes (depending on size of scapes, about 15-20, cut in small one-inch pieces or so)

½ c. olive oil

½ c. parmesan cheese

1/3 c. pine nuts (or combo of walnuts and pine nuts)

Fresh parsley if you wish.

Salt to taste

Put all in food processor and buzz. Makes about 1 ¼ cups.
Serve over pasta. Remember—it might be strong in garlic flavor. Use accordingly.
Yum!

Grill ‘Em—These are suggestions from various friends who love scapes grilled:

Brush or spray your scapes with olive oil, sprinkle with any herb you want – marjoram, oregano, seasoned salt, herb blend—and stick on the grill. Turn once. Take off the grill and give a squeeze of fresh lime juice and shake of coarse salt. Eat.

You can cook them next to your steak or put them right on top while it grills.
Yum!

Enjoy! Please feel free to share your own use or recipe for garlic scapes. Email us at solntyne@yahoo.com and we will pay your recipe forward! Thanks!

PEA PICKING

2011-07-06T11:13:00.001-05:00

When was the last time you picked peas? God did an incredible job designing his vines and pods. I will get down an entire row and look back and see pods hanging in mid air like I had never been there. Poof pods appear out of nowhere! So I do it again, peruse the row. Then head to the north side of the row and wouldn't you know it -- I hear crunch, crunch of teeth. Amber Jo (our chocolate lab) wandered into the row and found peas at her height!

Plus it's hard to resist the temptation to crunch on them myself. The ones we call 'seconds' end up in the mouth not in the bucket of ice cold water sitting at my feet.

Grubby Ellie helping harvest peas in 2010!

I tend to let my thoughts wander aimlessly while pickin'. Thinking how thankful I am for the opportunity to be out in the pea row, in the early hours of the day, listening to the birds sing, the bees buzz, and feel the dampness of the day burn off in the rising sun and the gentle breeze. No matter the knats are biting or a I just saw a boat being trailered to the river! Life is Good! Have an awesome day and have some fun harvesting peas!

CHILLY HARVEST

2011-06-23T10:06:00.000-05:00

Since Monday.

Despite the chill in the air this morning (51 degrees - my hands are still tingling) we had a bountiful few hours gathering for CSA shares. Out the door just past sunup and we made it inbetween the moisture. hahahahahahahaha!!!!!!! Five and a half inches of rain since last Wednesday.

Radishes, onions, and greens were lush and full. Ooooo the onions smell soooo good when we gather. In fact, when I'm done with this post I am going to make Theresa and I eggs with those good smelling onions. Her reward for helping us gather this morning!!!

We have the tomato field about half way through the first trellis step, and as we worked yesterday we found a Black Krim with a little, teenie tomato! Getting the tomatoes trellised and off the plastic and pruned will help deter any disease potential with all this moisture.

We are off to make breakfast now and and enjoy those yummy onions coming your way. Be thankful for the chill, be thankful for the moisture, be thankful and enjoy your day!!!

WHAT IS IT? THE SECOND IN A SERIES

2011-06-21T18:13:00.000-05:00

They were likely originally cultivated in ancient Rome and as we know them today as early as the 13th century in Belgium. French settles brought them to Louisiana in the 1800's. They contain an anti cancer agent which protects against colon cancer and another naturally occurring substance that boosts DNA repair in cells. They also contain vitamin A, vitamin C, folic acid and other good essential nutrients. The Netherlands produces 82,000 metric tons annually.

TO PARTICIPATE
1) Well you have to go to SOL 'N TYNE BLOG.
2) In the comment section below this post you must leave your answer. You cannot leave an answer until after 12:00 pm on Friday, June 24. You also cannot post an answer on facebook - you have to leave your answer in the comment section below this post on the blog and you cannot email me the answer!

THE WINNER GETS
Soooo...what do you get if you do all the above and your answer is the FIRST correct answer after 12:00 pm on Friday, June 24?

Well.....for the second ever SOL 'N TYNE WHAT IS IT? posts give aways - you will receive a fresh bouquet of flowers, already arranged, in your next CSA delivery or delivered to your door the week of June 26, 2011, if you live in Red Wing, Lake City, Zumbrota or Rochester. If you live far, far away - thanks for playing and we hope you enjoyed the challenge!

There ya have the rules and regs for the SOL 'N TYNE WHAT IS IT? give away posts! Have fun!!!

This is the second in a series of WHAT IS IT? give away posts. We will do these intermittently through November 1, 2011.

HOPE FOR THE FUTURE

2011-06-19T21:16:00.000-05:00

Wisdom rolled up in a scroll. This is what it said:

Interpretation:
This is a garden float. It doesn't take a farm to make a garden or even a ditch of dirt you can take pots, pans and just a bag of soil.

I think you should try to make your own garden.

I think everyone should have at least to have one plant.

Have a nice Garden.

See you.

Written by Bella (9) and Amaya (7) today while playing on the farm - wisdom at a young age. There is hope.

LOVE IS IN THE AIR

2011-06-19T18:04:00.000-05:00

RAIN ANYONE?

2011-06-19T17:59:00.000-05:00

No more complaints about the soil condition. Too dry - zip the lips. Too wet - be thankful and zip the lips. Here's why:

Thursday morning after a 24 hour rainfall 1.5 inches and the tomatoes LOVED it.

Saturday afternoon after a one hour rainfall an additional 1.5 inches and the tomatoes tipped over. Of course the 45 mph wind and pea, bean, and dime size hail didn't help.

Lesson learned - be thankful for each day no matter what the world has to offer.

SEASON'S 1ST HARVEST

2011-06-16T19:46:00.001-05:00

Harvest mornings start early and this year our first 'official' CSA harvest was no exception. There was a damp chill in the heavy air, dew, and fog floating across the trees out of the valleys. It was gorgeous. What a way to start the day.

We gathered four types of lettuce - Amish Deer Tongue (loose leaf), Forellenschuss (romaine), Sunset (loose leaf), and Red Leprechaun (romaine).

Then two different green mixtures - Elegance Greens Mix (Pac Choi, Red Mustard, Mizuna, and Leaf Broccoli) plus Spectrum Greens Mix (Red Mustard, Green Mustard, Chinese Cabbage, Pac Choi, and Tatsoi). Then came beet greens - Bulls Blood Beet and a Yellow Beet. We enjoy our greens mixed in with our lettuces for a salad with a punch. It doesn't take much of the greens to spice up a normal lettuce salad.

Finally three types of onions and two types of radishes. The long, slender radishes were French Breakfast and the ones most people would recognize are Scarlet Globe. Toss in a smidge of cilantro and you have the makings for a salad deluxe or a radish sandwich.

RADISH SANDWICH

via Culinate - from the book Local Flavors by Deborah Madison

A good radish sandwich can be nothing more than sweet butter spread on bread and tipped with sliced radishes and sea salt. But this is an easier way for getting the radishes and butter on quickly (and getting them to stay on), especially if you're making radish sandwiches for a crowd.

6 radishes - keep the tender greens attached

4 T organic butter - softened

1 tsp finely grated lemon zest from an organic lemon

- Salt

Baquette slices for serving (or nice crusty bread of your choice - maybe from Rabbit's Bakery)

1. Wash and trim the radishes and their leaves. Thinly slice the radishes into rounds, then crosswise into narrow strips. Each should be tipped with color. Chop the leaves. You should have about 1/2 cup.

2. Mix the butter with the lemon zest until it's soft and then stir in the chopped radishes, radish leaves, and a few pinches of sea salt. Spread on slices of crusty baquette and serve.

Remember to spin your lettuces and greens out before storing in your fridge. If you do not own a salad spinner for around $20 you can purchase a Zyliss two serving spinner. No other spinner does the job like a Zyliss - Easy Spin Salad Spinner. We've tried a lot of them and always come back to the Zyliss.

BEETLE PATROL

2011-06-15T10:06:00.005-05:00

Yepper - I said Beetle Patrol. Colorado Potato Beetle to be exact! Buggers. Literally. They are so popular they have their own website - http://www.potatobeetle.org/.

We will not spray for them so we have to patrol for them. The thankful part is they don't slither away, they are easy to spot, and their eggs standout like orange, neon lights on the back of the potato leaf. You can crush or bottle. Whatever your squeamish preference will allow.

Another recycle method for bottles - Beetle traps.

Anne and Paul 'patrolling'.

To slow down their reappearance we apply straw mulch. Plus it keeps the unwanted weeds at bay along with trapping moisture in the ground and helps prevent exposure to the sun causing the green, bitter tasting, alkaloid to appear on the skins of the potatoes.

Theresa applying the straw mulch.

At the end of the day a snuggled in potato field will be a happier potato field.

HOT - OOOOO NOT TODAY

2011-06-10T07:12:00.000-05:00

What a crazy week huh? Tuesday we experienced a day like no other and this morning we almost have to turn on the furnace. This is life on a Minnesota farm.

It was a desert day on Tuesday, even though we had a visitor from Idaho and Deb (her name is Deb too!) said she will take the high desert weather to 102 degrees here. Between the heat and the wind our lettuce, greens, AND radishes just fell over. Literally - they were laying flat. The tops of the peas - Scorched. Bean leaves - Burned. Spinach - Bolted. We could not believe what we were seeing. This is Minnesota. In June. After a drink of water in the evening when the sun went down everything popped back up! The resilience of life - gotta love it.

This morning - 54 degrees and drizzle! Sure makes the soil look rich and the green more green! The contrast was awesome in the fields this morning.

Watching the weather roll in last night - Flax from the Ellie Garden.

The farm is getting it's rhythm - or should we say - we are getting the farm's rhythm. Gospel in the morning - country in the afternoon! Plant, weed, maintain in the morning - water, water, water in the afternoon.

PLANTING UPDATE #3

2011-05-31T21:06:00.000-05:00

After the long weekend, visits from family and friends, bouts of rain, storms, sweltering heat and today sustained winds that blew us out of the garden, we can happily say we have six rows left to plant of tomatoes. Young peppers we are trying to harden had to spend the day inside to survive the wind. The veg are growing. Slowly. But growing. The remainder of this week should help a lot as warmth is forecast and less rain.

There is some color scattered around the farm from the few perennials we have and this wonderful bleeding heart near the house, that was well protected from the battering west wind we had today, was able to supply this splash of pink for the blog.

We would like to thank everyone who made the trip out to help, hang out, or just be! Moral support is always welcome!

PLANTING UPDATE #2

2011-05-29T08:26:00.000-05:00

Rain again late yesterday afternoon. There are now 15 tomatoes in the ground, 582 to go - hint, hint. Today we are going to push hard to get more in, the sun just snuck a ray through the clouds....oopppsss it is gone again. Tomorrow is going to be miserable with 88 degrees predicted and winds out of the southeast at 15 to 25 mph. Nice.

NYAGOUS - A new 'black' tomato for 2011

So off to work we go, but first we are making CUSTARD RHUBARB CRISP and BLACK BEAN HUMMUS for the help.

PLANTING UPDATE

2011-05-28T07:49:00.000-05:00

For anyone anticipating planting today, Saturday - May 28 - we won't start until after 1:00 today. There was just enough rain yesterday and last night to make moving around just a bit wet!

Thanks!

MEN AT WORK

2011-05-26T08:34:00.000-05:00

We LOVE our guys!!! Thank you to Evan, Anthony, Nick, and of course my awesome husband, Michael. One day and look what motivated men can do. Of course behind every motivated man is a woman with a whip!

Nick. Nuff said. You can see what his job was.

Evan and Anthony supervising! No Really!! They DID work as hard as Nick. See all those sandbags and plastic mulch. That was their job.

Michael was the general on the job. He made sure everything was straight, helped set the end posts, and cooked the brats for lunch!

There are four more rows to go if anyone is interested in repeating the process!

At the end of the day even Amber was tired! I think from keeping all 'her' company lined out. Nick brought along Maddy, the regal great dane, and Charlie, the fast husky. Then of course Daisy Mae is always work for Amber to keep in line.

Thank you SO much for taking time from your busy schedules and helping on the farm!!! We truly appreciate your efforts.

CUSTARD RHUBARB CRISP

2011-05-25T10:26:00.000-05:00

Ahhhh what to do with rhubarb.

I stumbled on this recipe from cooks.com when searching for something to feed a crew of hungry, working men! Modified it of course and here it is.

CUSTARD RHUBARB CRISP

3 eggs, beaten
1/2 c organic cream
1 1/2 c sugar (we used 1 1/2 c honey)
1/4 tsp salt
1/2 tsp organic vanilla
4 T flour (we used oat flour and heaped the tablespoons to help compensate for the honey)
4 c cut rhubarb (we diced the rhubarb)

CRISP TOPPING
1/2 c organic brown sugar
1/2 c organic oat flour
1/2 c oatmeal (quick cooking works best)
1/2 c organic butter (melted or softened)

Combine all the ingredients for the base and place in an 8x8 greased pan. Combine all the ingredients for the topping and crumble over the rhubarb mixture. Bake in a 350 degree oven for 45 minutes.

Oh and serve it warm with Breyer's Natural Vanilla Ice Cream and organic coffee!!!! I can smell the crisp now! Enjoy!

RECENT HISTORY

2011-05-24T07:50:00.000-05:00

I was reminded that I am behind on blogging. I guess that's mostly because we are also behind outside. The late spring, rainy weather, and increased dirt space all equal long days. So to catch up on some blogging chores before heading outside for the day we are going to give a little history from the last few weeks.

2010 Peppers and Tomatoes.

All was going well until the end of April. Seeds were started, growing, looking awesome. Especially the tomatoes. We had them moved to our south facing porch with natural light. The same as last year. We hang grid from the ceiling, slide 2x2 cedar boards between the grid, and place the flats (which hold 18 plants each) on the boards. The first round of tomatoes were proudly stretching upward. 756 of them actually. 42 flats.

It was Friday morning, April 29, and I was done watering and fertilizing. Everything was taken care of for us to be gone for the weekend. We were moving two of our horses out to South Dakota and had friends coming into the house to check on the plants. In addition, that afternoon, we were going to St. Paul to set up for the St. Paul Art Crawl. At 11:00 am I was running upstairs to take a shower when I heard a sickening sound. The sound of glass breaking and other loud noises. I stood on the stairs contemplating WHAT it could be and when the realization hit my brain I just stood there. Frozen. Heart beating fast. Brain racing. One slow step at a time I headed toward the porch.

Yep, shit happens! Phone call to Michael - it wasn't pretty. To finish the story quickly, we did go to the St. Paul Art Crawl. We did make it to South Dakota. We do have about 600 tomato plants! Between the phone call to Michael and 3 pm that afternoon - we won't talk about.

THEN on May 4th we rented the tractor and tiller to add another field to our ever expanding gardens. Michael at the helm, Theresa and I marking his way, the process is going super fast! Yea! We have it figured out after all this time!!! But wait - that pile of last year's plastic mulch! Ooopppssss!!!!

Two hours later. Done! Again we won't talk about what happened in between!

FINALLY, two weeks ago we had set outside to harden our Eggplant and Kohlrabi. Only three flats, but these had 50 in each flat! One of those windy days Minnesota is known for. Yep, took all three flats. The new Eggplant is going to be about a month behind and we direct seeded the Kohlrabi.

Bumps in the road, water under the bridge, whatever you want to call life's experiences - life is still good!!!!

IT'S ALMOST TOMATO TIME!

2011-05-12T13:40:00.000-05:00

In about twelve more days the push is on to plant 500 tomatoes and 500 peppers! That said, ANY help we can generate between May 25 and May 31 will be highly appreciated and rewarded!

There will be plenty to do besides dig in the dirt!

Carry plants, run for supplies, feed the crew, have fun, help clean up, dig the hole, feed the tomato, water the tomato -- definitely no boredom!

At the end of the day this what the field will look like!

So any time you can spare please give me a shout at 651.388.6378 or shoot an email to solntyne@yahoo.com. Remember between May 25 and May 31!!!

CUT, ROLL, STAKE, BURY

2011-05-09T11:08:00.000-05:00

Takes a team and several steps to lay mulch for the tomato field. On a nice, warm, calm day it's a fun activity. Especially with three girls, four dogs, four adults, and three horses!

First Tona cuts the staples from #9 wire and Ellie runs it to the field (Ellie doesn't really run them to the field one by one - but it looks like it. hehe).

Irrigation tape goes in the row first and then plastic mulch is pulled over the row. (Alberto is using Michael's newest invention to roll out the plastic mulch.)

Then the mulch is "stapled" to the ground with the #9 wire.

The last step, which is the key to keep the mulch from becoming airborne, is to bury the sides of the mulch. This is the hardest and most time consuming portion of the entire process. The staples will keep the mulch in place as long as the wind doesn't blow! hahaha Unfortunately, that step didn't get done on Saturday. Consequently, with 30 mph wind gusts out of the east - mulch is laying helter, skelter in the rows!

Ahhhh farming on the small scale - lots of work done by hand!!!! All part of it!

STRAWBERRIES

2011-05-06T16:25:00.000-05:00

The saying goes "If Wishes Were Horses, Beggars Would Ride." Well I'd be wishing it were next year this time so we could taste our first SOL 'N TYNE strawberries!!!

Strawberries and kids what better combination!

BEHIND AND GROWING

2011-05-05T11:38:00.000-05:00

Two weeks at least - behind - the trees, the soil, the flowers, the garden. But that's part of life, part of farming, and the nature of dealing with something bigger and more powerful and more controlling than we humans can ever be. Thus we learn to step back and respect what each day brings us. All the planning and lists and schedules get crossed out and revised and crossed out again and revised. Eventually it all comes together but maybe not as timely as we would like, but it still comes together.

The challenges and risks are what draw a select group of people to live off the land. It is not for the faint of heart or for those who enjoy security and a steady paycheck. Digging in the dirt requires tenacity, strength, and a whole lot of faith.

Yesterday we banked on a whole lot of faith because we wanted to see more dirt and proceeded to till another large piece of ground. A place for the 2011 tomato crop, a place of hope, and a place for a lot more work!

In the Ellie Garden are onions, lettuces, greens, and peas. Planted on a sunny, warm day the first part of April, but due to the extreme cold conditions, only now just sprouting and beginning their journey to your table. Slow, very slow and as I said above - farming is not for the faint of heart.

TEMPTATION

2011-04-07T10:18:00.002-05:00

Red Zebra, Green Zebra, Nebraska Wedding, or what about Mrs. Burn’s Lemon, Amethyst, or Christmas and don’t forget Wisconsin Lakes, Napoleon, or Fish!

What are they? Tomatoes, Basil, and Peppers. In other words, your own fresh salsa, Jalapeno Jelly, or your favorite pasta with fresh basil and tomatoes! I'm hungry what about you?

2010 Red Zebra, Jalapeno, Lemon Thyme, Sweet Basil

We will have extra plants available, after May 15, if you want to grow and harvest your own heirloom tomato or pepper or take cuttings from your own basil. They will be approximately six weeks old, in 4” pots, and ready to be planted. If you don’t have a garden and still want to experience the sweet aroma and taste of fresh cut basil they do well in containers plus they will add color to your patio. Of course you can always purchase fresh tomatoes and peppers from us in August.

We have 28 varieties of heirloom tomatoes, 16 types of basil, 16 sweet peppers followed by 11 peppers with heat.

Email us at solntyne@yahoo.com or give us a shout at 651.388.6378 for a complete list and pricing.

Local customers only, sorry we do not ship.

DILIGENCE

2011-04-06T20:52:00.001-05:00

Our first sign of color has diligently pushed her gentle bloom toward the light.

Smaller than a new born blade of grass and bluer than the sky the thimbelina size "Siberian Squill" again makes her debut. Tiny, short lived, and packed with color she and her sisters dot the yard. Step carefully or you won't see them and an unknowing boot will snuff out their blooms.

We hope you enjoy the smidge of spring these pretty, petite, blue flowers bring and as winter gently moves past we look forward to spring greens, peas, radishes, scallions, and countless other fresh veg!!! Ahhhhh.........life is good.

MARCH MADNESS GONE BY

2011-04-05T09:39:00.001-05:00

March can be fickle. Snowy and cold or like last year warm and inviting.

Here at Sol 'N Tyne, on Wells Creek, our March was filled with snow, cloudy days, cold, and an occasional tease of warmth, but mostly we were kept inside planning, prepping, and planting seeds in plugs (The 3 P's).

Bella helped sort through seed orders, Dani and Col soaked up the warm rays of sunshine, Amber Jo and Daisy Mae took advantage of the snow, Michelle and I exchanged seeds, and Michael played with his 'scientist' kit - testing soil.

Oh what fun March was!! Stay tuned for April.

THE ANSWER IS....

2011-03-24T11:54:00.002-05:00

On Thursday, March 17, we posted the first WHAT IS IT?. Leah had the first answer and she guessed tomato. More specifically an heirloom tomato was the answer we were hunting for, but we will gladly accept tomato!

Heirloom's are generally considered to be a variety that has been passed down, through several generations of a family because of its valued characteristics. Since 'heirloom' varieties have become popular in the past few years there have been liberties taken with the use of this term for commercial purposes.

Tomato experts, Craig LeHoullier and Carolyn Male, have classified heirlooms into four categories:

Commercial Heirlooms: Open-pollinated varieties introduced before 1940, or tomato varieties more than 50 years in circulation.
Family Heirlooms: Seeds that have been passed down for several generations through a family.
Created Heirlooms: Crossing two known parents (either two heirlooms or an heirloom and a hybrid) and dehybridizing the resulting seeds for how ever many years/generations it takes to eliminate the undesirable characteristics and stabilize the desired characteristics, perhaps as many as 8 years or more.
Mystery Heirlooms: Varieties that are a product of natural cross-pollination
of other heirloom varieties.

(Note: All heirloom varieties are open-pollinated but not all open-pollinated varieties are heirloom varieties.)
(Adapted from What is an Heirloom Tomato? - Tomato Fest.)

2010 Green Zebra, Red Zebra, Hartman's Gooseberry, and Stupice.

This year we are offering 28 heirloom varieties. Some new, some our favorites, some little, some green, but all of them loaded with juicy, mouth watering flavor.

Leah will be able to pick out six ready to go plants in 4" pots from either our sweet and hot pepper varieties and/or our herbs. We will also include her choice of six tomato plants!

Thanks for participating and watch for the next installment of WHAT IS IT?

WHAT IS IT? - THE FIRST OF THE SEASON SERIES

2011-03-17T16:21:00.001-05:00

THE CLUE
They are many different sizes, colors, shapes, and tastes. They have fun names like Snow White, Boxcar Willie, Believe It Or Not, or Tiny Tim. There are over 600 to choose from.

Luke says "I think I know!"
Luke was one of our best help in 2010.

TO PARTICIPATE
1) Well you have to go to SOL 'N TYNE BLOG.

2) In the comment section below this post you must leave your answer. You cannot leave an answer until after 12:00 pm on Friday, March 18. You also cannot post an answer on facebook - you have to leave your answer in the comment section below this post on the blog and you cannot email me the answer!

THE WINNER GETS
Soooo...what do you get if you do all the above and your answer is the FIRST correct answer after 12:00 pm on Friday, March 18.

Well.....for the very first ever SOL 'N TYNE WHAT IS IT? posts give aways - your choice from one of the following:

A) Any combo of six started hot pepper plants ready for planting the end of May.

B) Any combo of six started sweet pepper plants ready for planting the end of May.

C) Any combo of six started herb plants ready for planting the end of May.

There ya have the rules and regs for the SOL 'N TYNE WHAT IS IT? give away posts! Have fun!!!

This is the first in a series of WHAT IS IT? give away posts. We will do these intermittently through November 1, 2011.

SO IT BEGINS

2011-03-16T14:09:00.002-05:00

This morning the sun was brilliant in the eastern sky, filling the Wells Creek basin with warmth, causing the snow pack to sweat moisture upward creating a bluish gray, hazy fog along the edges of the valley tree line. She is powerful now, the sun. She fills the land with her spring bringing heat and mud running rays.

Because of the life cycle she brings -- deposited in trays, filled with nourishing, warm dirt, are seeds of Imperial Star Artichokes, Tango Celery, Blue Solaize, Giant Musselburg, and Pricetaker Leeks, and a variety of herbs. In a few short days we will see their little, green, sun seeking sprouts of hope!

Ahhh spring is coming upon us and the cycle begins. Next week more seeds, the week after more seeds, and so on until we begin the actual dirt devotion in May.

BLACK BEAN HUMMUS

2011-03-02T11:06:00.000-06:00

My daughter shared a recipe from the Whole Foods Market website for Black Bean Hummus. Unfortunately, the recipe was calling for an ingredient I had never heard of and another we did not have on hand.

Sooooo...we took the recipe for hummus from the Back Room Deli out of the Minnesota Homegrown cookbook, combined it with the Whole Foods Market recipe, and added some of our own modifications to make the SNT Black Bean Hummus. After one bite we knew two batches were necessary for a Sunday afternoon visit with friends.

SOL 'N TYNE BLACK BEAN HUMMUS

Photo courtesy of Food Network

2 cups cooked organic black beans, rinsed and drained. (We used 1 15oz can Eden Organic black beans rinsed and drained. Eden Organic uses BPA free cans.)
4 to 6 organic garlic gloves - minced
1/4 cup organic tahini (We purchase tahini in bulk at a local food co-op.)
1 to 2 T organic extra virgin olive oil
2 T organic onion - minced (we used a red onion)
1/8 cup lemon juice from an organic fresh squeezed lemon (takes about one lemon).
1 tsp sea salt
1 tsp cumin
Pinch of cayenne (we used several "pinches")
1/2 cup chopped fresh organic cilantro (optional)

Combine ALL ingredients in a food processor. Pulse until smooth and all ingredients are combined. Transfer to a serving bowl and fold in cilantro.

This is simple and easy to make, delicious, and healthy. Enjoy and share!

HOME GROWN REVOLUTION

2011-03-01T11:48:00.000-06:00

A Homegrown Revolution! To all of you who are growing your own food - freedom! You can do it! If you can't grow your own ---- FIND someone who does and get on board with freedom! Love it. Gotta love it!!!!

HEALTH

2011-02-20T18:16:00.000-06:00

PATRIOTISM

2011-02-18T09:17:00.000-06:00

GOSPEL

2011-02-17T19:45:00.000-06:00

From WWII - but so aptly applies today.

SEEDS, SEEDS, SEEDS

2011-02-16T15:29:00.000-06:00

T-shirt weather in Minnesota is 46 degrees! Dirty, brown grass and mud slithering out from under the layers of snow. Dripping water from down spouts. Sounds of pages turning in seed catalogs and discussions of what about trying this variety? My sister, Mick, was here and left for home renewed and excited about the upcoming growing season, several weeks away, BUT it's coming.

We were all over the subject page - crop rotation, green sand, amending soils, cover crops, green manure, hoop houses, poly tunnels, sorrel, what to grow, where to plant what, and who not to buy seed from. We try to focus on organic seed when available, purchase from other 'seed savers', use our own carry over seeds, and the remainder of our seeds purchased from reputable companies. We do not purchase any GMO (Genetically Modified Organisms) because we believe nature is perfection and us 'humans' are best to take life's lessons from her versus a 'manmade concoction'. I know there are a lot of veg growers who follow this blog, along with our consumers, so I thought it would be helpful to add some links regarding seed companies - The Good, Bad, and the Ugly.

We like flowers too!!!

These are seed companies we purchase from:

1) SEED SAVERS - DECORAH, IOWA

2) TOMATO FEST - CALIFORNIA

3) JOHNNY'S SEEDS - MAINE - (Johnny's does purchase some of their seeds from Seminis (owned by Monsanto) but are phasing out what they can.)

4) HARRIS SEEDS - (We use Harris mainly for growing supplies that we cannot obtain from our local company, Jordan Seeds.)

5) JORDAN SEEDS - WOODBURY, MN - (We use mainly for supplies but have purchased bulk flower seeds that attract beneficials.)

These two links will assist you to discern which companies you want to do business with:

1) DAVE'S GARDEN - WHO OWNS WHAT

2) GARDEN OF EATIN - HOW TO AVOID MONSANTO

Get busy, get ordering and happy surfing!

JANUARY 31 2011

2011-01-31T21:30:00.000-06:00

It's snowing in Minnesota today but that's what it does here. We are thankful for the snow because it will provide the replenishing moisture when spring comes. Along with the snow we are blessed with cold temperatures. The 18 degrees today actually felt balmy and it was easy to keep the house at 70 degrees with the wood stove.

We have bluebirds that live here in the winter, along our little Wells Creek. Typically four or five of them will follow us along the river bank and this morning a bald eagle gave us the eye as he flew off down stream. He was sitting high above the creek near open water. Watching for breakfast would be my guess and we unknowingly interrupted him. We being Amber Jo and Daisy Mae as we took a jaunt to the snow covered beach before our day got involved with computer work and ongoing spring planning.

Daisy Mae is growing like a weed and she takes every opportunity she can to let Amber Jo know it. She's still not quite sure of herself around the fertilizer team who have been taking their job very seriously this winter.

I believe from the robust cover over their backs their ability to convert feed to fat is very efficient. As the prove lies on the ground composting away to be applied to fields this fall. Gross huh?

That's a cold, snowy winter day at Sol 'N Tyne. Thanks for reading.

HERE COMES 2011

2011-01-06T15:19:00.000-06:00

Daisy Mae!

Our newest addition to the farm, Daisy Mae, won't get many of these days in just a very short time!!! It is already January 6, 2011. Six days into the new year and the napping puppy days are counting away quickly as we are busy planning for the 2011 growing season.

Our CSA memberships continue to grow, our restaurants are excited about what we are offering, and our farmer's market plans expand.

Deb and Tugboat on a cold day!

The cold and snow allow the restorative time we need to rejuvenate and generate value added ideas for both our CSA members (2011 CSA) and our other customers.

Fresh, natural, local produce - ahhhhhhh it's not so far off now!

Chives from 2010

MERRY CHRISTMAS

2010-12-22T09:13:00.000-06:00

Naturally from our farm to your home we extend our heartfelt Christmas blessings for the coming days and a New Year filled with unending hope, respect, and understanding for our family, friends, neighbors and people we meet by chance.

We will continue to celebrate real food, for as long we can, and go forth with ongoing respect for the land and individuals, taking responsibility for ourselves, our decisions and the risks we encounter with each of those choices, and rejoice and give thanks every evening as we turn out the lights.

What else can one do but take responsibility for ourselves, apply our faith to every step we take, and continue to "hope for tomorrow?"

Merry Christmas and God bless all of you!!!
Michael and Deb

SLEEPING LAND

2010-12-14T11:28:00.000-06:00

Wells Creek valley, where Sol 'N Tyne is nestled, is now 'sleeping' and 'resting' under a blanket of 20 inches of snow we received this past weekend. We take this time to be thankful, plan ahead, and contemplate our past season until the cycle starts over in a few short months.

NOBLE

2010-12-12T13:09:00.000-06:00

OPPORTUNITY

2010-12-11T16:26:00.005-06:00

Every once in awhile opportunities come along worth taking a more in depth look at. This little opportunity is only eight weeks old and been here less than 24 hours and has succesfully wormed her way onto our bed and couch, much to Amber Jo's chagrin.

We welcome the newest addition to the Sol 'N Tyne crew - our list of names are too many to pick the absolutely right one, but she could potentially be Daisy Mae.

Belly deep, but it's that kind of day!

This little charmer comes from mixed heritage. Her momma, Annie, is a 75 pound purebred Black Lab was just too sweet for her daddy, Hank, a 150 pound purebred Bernese Mountain Dog, to resist.

Cuz she arrived on the biggest snow of the season,
she begged Michael for a ride.

But we get to take advantage of this little mishap because we love labs and Bernese, aka Berners, were bred to farm dogs. They take care of dairy cattle, kids, and pull carts.

Amber Jo taking advantage while she can!

Now how can a person go wrong with that combination! We want to thank Rusty and Kelly for the opportuity to welcome this little (soon to be bigger) wonder of doggy love.

JELLIES OUT THE DOOR

2010-12-09T12:07:00.000-06:00

Today the last shipment of jellies heads out the door Christmas bound! Thank you to all and with blessings we send our homemade goodies your way!

BLACK BEAN AND ROASTED SWEET POTATO TOSTADA

2010-12-08T09:45:00.000-06:00

We made this recently and on these cold Minnesota days and nights it was fulfilling on many levels.

Black Bean and Roasted Sweet Potato Tostadas

(modified from the Culinate Kitchen Collection)

Serves 4

Ingredients
Organic Vegetable Oil (we used Spectrum Organic Olive Oil)
3 small to medium organic sweet potatoes or yams, peeled and cut into 1/4-inch size cubes (about 3 cups total)
Salt
1 small organic yellow onion, chopped (about 1 cup total)
3 cups cooked organic black beans (if using canned beans be sure to buy beans in BPA free cans)
1 tsp ground cumin (for our taste it took much more cumin)
8 prepared tostada shells (or fried-until-crisp corn tortillas) (try to find the ones with the least amount of ingredients)
2 cups grated Monterey Jack Cheese (we substituted Goat cheese for the flavor and added health benefits.)
1 cup fresh organic cilantro leaves, washed and dried
Prepared green or chipotle salsa or hot sauce (we used our 2010 homemade hot salsa)
1 organic lime, cut into wedges

Photo Courtesy of Culinate

1) Preheat the oven to 400 degrees

2) On a large baking sheet pour enough oil to create a thin film. Place the sweet potato cubes on the pan, cover with a big pinch of salt, toss to coat with the oil, then spread out in a single layer. Roast the sweet potatoes in the preheated oven for 15 to 20 minutes, stirring after 10 minutes until cooked through and light brown. Set aside the cooked potatoes and lower the over temp to 350 degrees.

3) Meanwhile, add enough oil to coat the bottom of a medium saucepan. Saute the onion until soft and starting to brown. Add the black beans along with some of the cooking liquid (if using canned beans, drain and rinse them first) or water, about 1/2 cup. Add the cumin and salt to taste. Bring to a boil, then simmer while you prepare the rest of the ingredients. Just before spreading the tostada shells, roughly mash the beans with a potato masher (this will keep them from rolling off the tortillas.)

4) To prepare the tostadas, place tostada shells on one or two large baking sheets. Divide the beans among the 8 tortillas and top with the grated cheese and roasted sweet potatoes. Bake for about 10 minutes until the cheese is melted and everything is hot.

5) Just before eating top each tostada with cilantro, salsa, or hot sauce and a squeeze of lime.

COOKS NOTES:
We do our best to use organic, fresh ingredients for health and environmental reasons. When we have to resort to canned ingredients we make sure they are in BPA free cans (WHY AVOID BPA). We did not use tostada's or tortilla's (mostly because we forgot to get them) but substituted Kettle Black Bean chips and spread them onto the bottom of a glass baking pan and spread the bean mixture over the top and baked. In our culinary opinion - we approve and will top with avocado's the next go round.

FOOD! FOOD! FOOD!

2010-12-03T14:46:00.002-06:00

It's been really bugging me. Food. Obsessing about it, ruminating about it, lamenting about it, always turning "food" over and over in my head. The reason - how important it is. Isn't it one of the major reasons we get up in the morning? If we didn't have to eat - would we have to work? Maybe not as hard - shelter is the next reason we get up in the morning and go to work. There are others, but FOOD is our fuel. Like the gas we put in our car or truck. If you put in bad gas, does your car let you know? Oh ya.

So why would we put anything less than real food in our bodies? It's our fuel. We ARE WHAT WE EAT. And boy do I know. I'm no different than the average person - when I get busy I get lazy and don't eat the way I should and I PAY THE PRICE. I feel like crap, don't have any energy, ache, muscles hurt, stomach hurts, bad gas (TMI), headaches, coughing up icky stuff (again TMI), but as soon as I start eating real food, all is well. Duh.

NOT REAL FOOD

What is real food? Food that has been grown or raised in a natural or organic environment, as close to it's roots or mother it can get, not packaged or preserved. Organic fresh veggies, organic fresh fruit, organic eggs, organic meat and fish, organic legumes, organic grains.

Eating real food is more than staying away from fast foods, it is avoiding as much processed food as possible and consuming mainly fresh and local food.

In Minnesota we have a relatively short growing season. So there is a challenge to eat fresh and local during these long, snowy months, but we can and in the relative ease category - it can be a challenge. All-in-all eating healthy appears to be more expensive and appears to be more time consuming. At least that has been my experience, but then I am not the most organized person all the time. BUT if we compare the savings in what we reduce in doctor's fees and cost of medication the initial cost and of eating real food is insignificant.

BUT (there is that inevitable BUT) the paybacks are huge!!! More physical energy, more mental energy, better health (I know of this person who dropped her health insurance and saved herself over $100,000 during her life time and has never had to go to the doctor due to the way she eats - she's well into her 80's now), did I say more energy? Yes endless, boundless energy and health by making a conscious decision to change the most important thing we do every day - put fuel in our bodies.

Fresh carrot juice in the morning along with organic steel cut oats topped with organic blueberries and organic milk, raw if you like. Then for lunch an organic spinach salad and top your day off at dinner time with an organic black bean, organic sweet potato tostada. Lots of water, ten 8 ounce glasses! All those super foods and water to flush! Ha - no pun intended.

Reorganize, reprioritize and take a step toward a healthier lifestyle. Like absolutely everything we do - it takes effort, a conscious decision to not be a burden to society or your family, we stumble, we slip, and we fall and like when we were kids we get back up and keep going! What's important? Being healthy for the ones you love or owning the newest, fancy gadget you just saw on TV? Think what it would be like if when you got up in the morning - you didn't have to take medication, your body didn't ache, and you just naturally bounded out of bed!!!! FOOD! Can you see now why I've been rolling it over and over and over in my head?

MAJESTY

2010-11-18T10:25:00.001-06:00

SOL 'N TYNE'S 2011 CSA

2010-11-18T09:58:00.000-06:00

Get em while they are hot and available. We have a limited number of shares/memberships available for the 2011 growing season. Please refer to our page CSA - 2011 for complete details.

We encourage ANY and ALL questions. More information about CSA's can be obtained by clicking on the following links - CSA - WHAT IS IT?, TOP 10 REASONS TO BE A MEMBER OF A CSA, or finally LOCAL HARVEST. Or you can do a Google search for CSA - Community Supported Agriculture and you will be overwhelmed with the positive information you will find.

(2009 Gold Medal Tomatoes)

Thank you all for viewing and if you do not live in our area, please find a CSA in your area and reap the rewards with your local farmer/grower!

PUMPKIN PANCAKES - OOOOOO SO YUMMY

2010-11-17T09:21:00.000-06:00

We made a batch last night for supper - we ate the whole batch, two of us - 24 pancakes! What does that tell you?

PUMPKIN PANCAKES

(taken from the All New Square Foot Gardening Cookbook)

Yield - 24 to 30 pancakes

(Taken from BnB Finder.com)

4 eggs (We used Goose Creek Farm Natural eggs.)
1 cup half-and-half or whole milk (We used Full Circle Organic Whole milk.)
2 T melted butter (We used Full Circle Organic butter.)
1/4 tsp salt
1/4 cup sugar
1 cup flour (We used Spelt Flour.)
2 tsps baking powder
1 cup pumpkin puree (We substituted left over butternut squash from the previous evening.)
1/4 tsp freshly grated nutmeg (We used ground nutmeg and I didn't measure, but I used best guess - 1 tsp.)
1/8 tsp cinnamon (We didn't have this ingredient.)
Vegetable oil or butter for your griddle or pan

Combine all ingredients except vegetable oil/butter in a blender and process until smooth. (We used a hand blender and had a few small chunks of squash which cooked up fine in the pancake.) Let stand for 15 minutes.

Heat a nonstick griddle, crepe pan, or iron skillet with oil over medium heat. Spoon in 2 to 4 tablespoons batter for each pancake---the batter is thinner than traditional pancake batter and will spread. Cook for about 3 minutes until bubbles have formed and burst on the top of the cakes and center seems set. Turn and cook the other side until browned.

Now here's the best part - top with anything, but real maple syrup and Goose Creek Farm Cortland Apple Preserves were out of this world!!! The author of the recipe recommends serving with peach jam, or make a meal of them topped with sausage gravy or rolled up with fried ham!

CSA WHAT IS IT?

2010-11-16T15:41:00.001-06:00

CSA, Community Supported Agriculture. What does that mean?

The concept originated in the 1960's in Switzerland and Japan. In those countries consumers, such as yourself, where interested in safe food and small farmer's, such as us, were seeking stable markets for their crops. The two groups joined together to form an economic partnership. A Community Supported Agriculture is born.

"Since our human existence is primarily dependent on farming, how can we entrust this essential activity solely to the farming population. Only 2% of Americans are farmers. 2%! As farming has gotten bigger and bigger it has become more and more remote from the life of the average person, it becomes less and less able to provide us with nutritious, clean, healthy, live giving food or a clean, healthy, live giving environment. That small 2% of Americans, laden with debt, overburdened with responsibility, subsidized by you, cannot possibly meet the nutritious, safe needs of all humans, such as you. Fortunately, more and more people are coming to recognize this, and those people are ready to share agricultural responsibilities with small active growers." (Excerpts taken from Farms of Tomorrow)

In the mid-1980's the concept of community supported agriculture (CSA) was introduced to the United States and continues to gain momentum. There are a community of individuals, such as yourself, who pledge support to a small grower/producer, such as us, so that the farm land becomes, either legally or spiritually, the community's farm, with the growers and consumers providing mutual support and sharing the risks of food production. Typically, members or "share-holders" of the farm pledge in advance to cover the anticipated costs of the farm operation and farmer's salary. In return, the "share-holder" receives a share in the farm's bounty throughout the growing season, as well as satisfaction gained from reconnecting to the land and participating directly in food production. On the flip side - members also share in the risk of farming, including poor harvests or crop failure due to unfavorable weather or pests. (Excerpts from Defining Community Supported Agriculture.)

Here we are the fall of 2010 and moving toward the 2011 growing season. Government continues to harrass individuals and small grower/producers telling us --"There is no 'deeply rooted' historical tradition of unfettered access to foods of all kinds." FDA'S RESPONSE TO RAW MILK We can all make a difference by supporting a CSA close to you.

WEEKEND ACTIVITIES

2010-11-08T12:42:00.000-06:00

We have been busy, but not necessarily with the garden, but in particular the farm, our home, and our families.

Yes, we do keep pecking away at season end to do lists, such as spreading that nice decomposed fertilizer from our fertilizer team, cleaning and packing away tools, cleaning out fields, final harvest of dried beans, CSA membership details, covering garlic, covering carrots for in ground storage, all this as time permits.

Our most pressing task on our list, at this time, continues to be finalizing the details for the 2011 CSA memberships. We did update the Local Harvest website today and we apologize to our potential members for not having this done in October as we had anticipated. We will do an email mailing this week with details. Watch your inbox!

We managed to get some wood cut for our wood furnace in our 115-year-old house. We had help too. That pesky fertizlier team are like a bunch of kids in their curiosity. Amber tried to keep them in line, but she failed miserably.

Over the weekend I was, again, amazed at the tenacity of a lone violet. November 7th and one, tiny bloom buried in the brown of the fall leaves. Hmmmm, is there a lesson here?

Hope all is well in everyone's world and we would like to mention how with deep regret we watched my daughter, Tona, and son-in-law Alberto, and our three granddaughter's - Isabella, Amaya, and Noelia bury their father and grandfather this past week. Doug was 55 and lost a battle with cancer, at Tona and Alberto's home, with his family around him. He is missed.

SOMETHING FOR THE HOLIDAYS!

2010-11-02T16:45:00.001-05:00

Everyday Bouquets - Holiday Open House

November 12-15th

9am-5pm

Decorate your own outdoor winter pot!

Friday, Nov 12th

6pm to 8pm

Special demonstrations on decorating outdoor pots for winter on Friday, Nov 12th from 6pm to 8pm. Bring an outdoor pot (with soil in) to decorate and do it yourself with help from designers! Easy project and FUN! (Cost of materials will be determined per pot.)

Saturday, November 13th, through Monday, November 15th, get ready for the upcoming holiday season and our long Minnesota winter and purchase or place your order for unique wreaths, centerpieces, outdoor deck pots and home decorations. Wonderful gift ideas or a fresh look for your own home!

Custom orders taken for holiday delivery!

Free delivery on orders placed during the Open House!

All fall items will be 30% off!

Lynelle Webb-O'Neil

(507) 285-1926

4636 Sandywood Ct SE Rochester MN

DIRECTIONS: From Rochester take Hwy 14 east to stoplight at 50th Ave. Turn right. Go south to 19th St and turn right. Go west to Sandywood Ct SE and take a left. 4636 is the 4th house on right.

EDUCATION

2010-10-21T08:44:00.000-05:00

Education. It's important right? We need to know things. Well here's a question for you -- if you asked your children where your food comes from, what would they say? I asked Bella (our 8-year-old granddaughter) - her answer "The store." More specifically - a carrot - she said "The ground."

Education, it's important right? It also starts at home. Introduce your children to real, natural, locally grown food - it's fun!!! Visit your local farmer's market for a visual and tasty treat!!! The colors are astounding, the taste is incredible, and the people you meet are the hardest working, most helpful, generous people you will encounter in one spot!!! The diversity in product and people are endless.

We know it is the very end of the market season, but this weekend go for a family outing and visit your local farmer's market! You won't be disappointed. Take the opportunity to show your children where food really comes from and how good tasting natural, locally grown food is. The growers and vendors you will meet love to answer questions. Education, it starts with us and you. Let us know how fun it was!

TOOLS OR TOYS

2010-10-18T18:25:00.000-05:00

1953 FORD 8N - Michael's new toy!
Or as he says -- my new tool!

Depending on how you look at it, tools can be toys and reduce work all at the same time. Unless it's a new tool, or a new/old tool, and you didn't spend much time as a kid using this tool. Then the tool can be a challenge!! So, to help out on the farm, to save our backs and to turn our compost rows we broke down and purchased a 1953 Ford 8N tractor. A classic. 4 speeds. No power steering. Small.

The kid who didn't get to spend much time using a tractor is Michael. He didn't kill, maime, or injure me pulling out posts from the tomato field. Although he did manage to run over my camera bag and barely missed the pipe for the septic system! Whew, all in all, a job well done and with more time in the tractor seat he will soon be a whiz!

Hooking up to the tiller from Ripleys.
Unfortunately, the drive shaft was too long!
So back to the drawing board.
Maybe this weekend instead.

There you have it - tool or toy? I think toy too! My turn's coming!

COLOR IN THE BROWN

2010-10-18T10:07:00.001-05:00

Fall is a time of transition. Crops are harvested, fields put to sleep for rejuvenation, squirrels and birds are busy gathering and storing, and color goes from greens to browns. As we worked in the fields, over the weekend, little splashes of color jumped out at us. Hiding in the browns of the sleeping Black-Eyed Susans and Purple Coneflowers was one lone, exquisitely orange Indian Blanket.

Nestled next to the head of a Purple Coneflower a tiny, periwinkle blue Flax.

Finally, tucked in the grass by the Bella Garden - can it be? Yes a confused Common Blue Violet. Maybe it was the common part of her name that made her spring back to life in the middle of October. But there is nothing common about her beauty even if she is a little ragged around the edges. She brings hope for a bountiful and colorful spring.

PUMPKINS - THE HOW TO MAKE THE SCARIEST EVER!!

2010-10-15T09:47:00.000-05:00

Tis the season for all those orange globes with the obnoxious, scary faces to adorn doorsteps, barns, yards, and more! On our TIP OF THE WEEK page are several links to create the best Halloween Pumpkin you've ever done!!! It's a whole new art form. So check it out, enjoy, get the family involved, and please send us pictures of your creations. We will proudly post pictures of your masterpieces for all to see!!!! It's easy - solntyne@yahoo.com.

Happy Carving from all of us here at SOL 'N TYNE - Michael, Deb, Amber Jo, Annie, Dani, Tugboat, Col, and Olive!

LEGUMES

2010-10-12T09:16:00.001-05:00

Bumble Bee, Hidasta Red, Cherokee Trail of Tears....what are they? Indian lore or bugs?? They are beans or to be technical, some of the thousands of legumes. Legumes which include beans, peas, lentils, and peanuts are an ancient food item. They are versatile, easy to grow, easy to store, affordable, and packed with essential nutrients. Beans are second only to cereal grasses in their importance in our diets. Beans are high in protein, fiber, and complex carbohydrates, low in calories and sodium. In fact beans are the richest source of vegetable protein, 21 to 27 percent when cooked. The benefits of beans go on and on, other facts:

They are full of complex carbohydrates, but have a low or moderate glycemic index. The complex carbs in dry beans are digested more slowly than those in simple carb foods like bread, keep you more satisfied and less hungry.
They are rich in vitamins and minerals, such as high amounts of Vitamin B, potassium, zinc, iron, calcium, and magnesium.
They add more fiber to your diet to improve your digestive tract.
Finally, they are also rich in flavor and blend well with dark, leafy greens, tomatoes, peppers, chiles and are used in soups and pastas. In fact, there are whole books dedicated to cooking beans. Our favorite book is - BEANS by Aliza Green. Black Bean and Hazelnut Cakes, yummy sounding huh? Yep - the book is packed with gastronomic delight.

Beans were so important in our ancient worlds that four major legumes lent their names to a prominent Roman family. Fabius comes from the faba bean, Lentulus from the lentil, Piso from the pea, and Cicero from the chickpea!

Calypso bean from 2009 harvest.

We have begun our bean harvest. Bumble Bee, Hidasta Red, Cherokee Trail of Tears, Brockton Horticulture, Black Valentine, Ideal Market - names as rich and colorful as their heritage. All of these beans have long histories and stories to go with them as they are all heirloom varieties passed down from generation to generation and as you can tell from the names - some of them left a trail of tears from the Smoky mountains to Oklahoma in 1839.

We will have them available for purchase in mid November. Watch the WHAT IS AVAILABLE page above to see variety and use.

MARKET SEASON - IS IT OVER?

2010-10-11T09:50:00.000-05:00

Our final day at the Lake City Market.

Last week, at Johnny Appleseed Days, was suppose to be our final market in Lake City, but with a forecast in the 80's, plenty of help, and produce available, we made an executive decision to do one more Lake City Market. How could we go wrong? We enjoy all the vendors, we knew that Amaya and Noelia would enjoy helping, and we also knew Highway 61 was going to be bustling with people getting out of Minneapolis and beyond to enjoy the Mississippi river fall colors. We were not disappointed.

In the next weeks we will post a recap of our growing season. What we have left to do this fall, what we learned, and what our goals and expectations are for 2011. We will also post a recap of the Lake City Farmer's Market in pictures! If you are reading our blog for the first time, and you live in our area, we hope you will keep the Lake City Farmer's Market in mind for 2011!!!

So yes, this was our final market for the 2010 growing season (other vendors may be in Lake City on Saturday mornings for the remainder of October). We still have produce available which can be picked up at the farm or delivered via Michael to Rochester. See the page heading above - WHAT IS AVAILABLE. That said, here are a few pictures from last Saturday, October 9. Enjoy your day, the beautiful weather (remember almost a year ago today, we woke up to inches of snow), and we hope you have locally grown produce and fruits piled on your kitchen counter, or locally produced eggs and meats stored in your larder for the days to come!!!

Michael paying Margaret for the pie pumpkins.

Dogs are always a hit with the girls. Here Amaya

and Noelia admire a handsome Sammy that came

to visit the market.

Noelia carrying her pie pumpkin.

TOP 10 REASONS TO BE A MEMBER OF A LOCAL CSA

2010-10-08T11:07:00.001-05:00

1) Do you like the taste of a spring radish, crisp lettuce greens, or peas that actually snap because they were just harvested? Or what about the taste of a ripe-off-the-vine tomato, beets that are bursting with flavor, scallions or bulb onions that when you dice them fill your kitchen with appetizing aroma? That would be our number 1 reason for becoming a member of a CSA. Not only is your food fresh, flavorful, and colorful, but it is dense and rich with nutritional value!

2) Do you like to know where your food comes from? That would be our number 2 reason for becoming a member of a CSA - you know your food just made a short trip to your table. The shorter the trip, the less time from harvest to your table, the richer the flavor and the more nutrient dense the food. Right from our field to your table - naturally!

3) Do you like to know who is growing your food? How many people do you want handling your food, one or two, or the many that handle your food on the way to your local grocery store chain. That would be our number 3 reason for becoming a member of a CSA - you have a direct relationship with us, your grower.

4) Do you like to grow your own food, but do not have the time or room to grow everything you want? A sophisticated CSA farmer/grower should be willing to sit down with their members and find out what additions you would like to supplement your existing garden. So reason number 4 - you can broaden your food choices without the hassle. Let your grower do that for you!

5) Do you like experimenting with new seasonal food choices or on the flip side you like traditional, seasonal food choices? Either way a good CSA will provide you with recipes and alternative ways to use your weekly baskets. Plus you can provide feedback and let your grower know if that particular seasonal food type works for you! That would be reason number 5 to become a member of a CSA!! As a member you can provide us with a list of your favorite seasonal foods, the foods that turn your nose up in disgust, and seasonal foods you might be interested in trying!!

6) Do you like your food to be free of insecticides, pesticides, and not genetically modified? Whew that's a big one - and impacts on our health are huge!!! Our number 6 reason to become a CSA member - you are taking a big step to ensure your health choices are your own and you know exactly what you are getting!!

7) Do you like to do a small part in protecting your environment? Our number 7 reason for becoming a CSA member - small growers work hand-in-hand with the land. We give back to the land naturally and our growing methods provide places for wildlife to flourish, flora and fauna to flourish, and beneficial insects to flourish. We also protect seed diversity by growing many varieties instead of a huge monoculture of one variety.

8) Do you like to have your children experience fun things? Our number 8 reason for becoming a CSA member. We encourage families to come to the farm and help plant in the spring, pull weeds in the summer, and harvest at any time! What a fun way to introduce yourself and your children to where their food comes from! Plus if you guarantee us a certain number of hours per week, we can provide you with a better price on your CSA membership! Win-Win. We like that!

9) Do you like to buy your food locally? Did you know that the average food travels around 1500 miles from some farm to your plate? 1500 miles!!! Think about that for a minute. Your lettuce you just bought in a bag at Hyvee, 1500 miles and it's in a bag! Not to mention the countless trucks it's been on and the hands that have touched it. Our number 9 reason for becoming a member of a CSA - your food would only travel, at the most, 42 miles. Our furthest drop point is in Rochester. We are pushing very hard to have only a 15 mile radius tops!!! Picked same day or one day in advance and delivered the next! Now that's local and fresh!!!

10) Do you like to try new things and take risks and even if you don't? Our number 10 reason for becoming a member of a local CSA. You and your grower are in it together!!!! Bumper crop of tomatoes - awesome. Failure in potatoes - well there is always squash for back up!!! Your membership allows you to share in the full reward of a bountiful harvest and you also share in the small risks with your grower. By investing in the farm through a share purchase you help us have the resources to plant the great foods but like with any investment there is risk. UnlikeWall Street our risks just mean a bit less variety in the food for that season.

FIRE-ROASTED PEPPER CREAM SOUP

2010-10-05T09:57:00.001-05:00

We'll be honest, we have not tried this soup, but from the ingredients list it looked really yummy. So we are asking that after you take the first bite you let US know how it is!

FIRE-ROASTED PEPPER CREAM SOUP

(Taken from the All New Square Foot Gardening Cookbook)

Serves 4

12 medium sweet, mild red peppers such as bell or banana peppers

(or you can use any color pepper, it will be just as flavorful, but not quite as colorful).

Oil

1 large super sweet onion, chopped

3 T butter
2 garlic cloves, chopped
2 1/2 cups chicken broth
1 cup half/half
Salt and freshly ground pepper to taste

To roast peppers - Prepare a fire in a grill or preheat the oven to 425 degrees. Coat the peppers with oil. Roast, broil, or grill over indirect heat, turning occasional;y, for about 15 to 20 minutes. Until the peppers are tender and the skins are blackened in places. Put the peppers into a large plastic bag and close the bag. Let stand for 15 minutes. Take the peppers from the bag and remove pepper stems and discard the cores and seeds. Peel the skins.

Saute the onion in the butter in a large saucepan over medium heat for 8 minutes until tender. Add the garlic and saute for 2 minutes longer. Add the peppers and chicken broth.

Bring to a boil; simmer for 2 to 3 minutes. Add the salt and pepper. Cover and simmer for 5 minutes. Add the cream.

Transfer to a food processor or blender and puree in batches. Return the soup to the pan and heat through.

OUR NOTES: As I typed the recipe a couple of things we would do as we prepared this recipe: We would use Pacific Veggie Broth and add more garlic (cuz we are garlic lovers).

Have fun with this, let us know how it is, and any additions or changes you made!!! Thanks and enjoy this beautiful fall day!

29 DEGREES

2010-10-03T08:40:00.000-05:00

But beautiful.

Pistau Basil sprinkled with frost.

36 DEGREES

2010-10-02T20:26:00.000-05:00

It's 8:14 pm and 36 degrees at the house. In the Amaya garden snuggled under row covers are our fall carrots, lettuce, cilantro, beets, and scallions. Other veg, in the Bella garden, hoping to make it through the night, with modified covers, are habaneros, krimzon lees, and jalapenos peppers. The Yuli herb garden is scantly covered. Harvested, piled together, and double covered, from the Amaya garden, are the remainder of the butternut, honey bear acorn, sweet dumpling, galeux de eysines, and musquee de provence squash. That squash pile, is really big!!!

It is the time of year to start letting go. As dusk approached and the cold started settling in, our neighbor rolled by on the road with the biggest combine ever and turned into our tiny, three acre bean field he rents from us!! The dust from the combine rolled into the air, the lights shined through the trees, the horses started running, and you could smell fall....smell it!!! Ahh, life is good.

TASTE OF THE DAY - TOMATILLO SALSA VERDE

2010-10-02T20:08:00.000-05:00

The yummy looks and sounds of gastronomic delight were heard all day long today at Johnny Appleseed Days in Lake City. The taste of the day was Michael's TOMATILLO SALSA VERDE taken from The Great Salsa Book by Mark Miller. Simple and quick to make but exploding with flavor! Here it is:

TOMATILLO SALSA VERDE

(from The Great Salsa Book by Mark Miller and slightly modified)

Heat scale: 5 (Scale 0 to 10)

1 pound Tomatillos, husked, cleaned, and roughly chopped.
3 serrano chiles, with seeds (Today Michael used 4 jalapenos without seeds.)
3/4 cup fresh cilantro leaves (1 bunch)
2 T fresh squeezed lime juice
1 tsp sugar (In Michael's hurried state this morning he misread and added 1 T sugar)
1 tsp salt (same as above tasty mistake - Michael added 1 T salt)

Place all the ingredients in a food processor or blender and puree. Done! Ready to serve and yields about 2 cups. An all-purpose salsa verde is especially good with tortilla chips, most seafood, and eggs!

ONE OF OUR BEST HELP....

2010-09-30T21:05:00.000-05:00

....is going to be seven tomorrow. Happy Birthday Amaya!!!

YOUR HEALTH

2010-09-28T19:09:00.000-05:00

Finally, a doctor who gets it. Dr. Maring from Kaiser Permanente in California started a farmer's market in 2003. But guess where you can go to get the local veg? Right outside the hospital!!!!

He went one step further and started his own blog chock full of recipes, sound health advice, how to use veggies, and much more! If every physician in this country followed Dr. Maring's example, there would be a health and food revolution like no other! Here is the link to his blog/website. Dr. Preston Maring. It is also on the left hand side of this page under the heading Cooking, Growing, and Health.

We found out about Dr. Maring through a link to an article in the New York Times that came across our facebook page. This is an excerpt from the NYT article regarding Dr. Maring. "But increasingly, his reputation and perpetual motion revolve around his conviction that in the health professions, the kitchen must become as crucial as the clinic. Food is at the center of health and illness, he argues, and so doctors must make all aspects of it — growing, buying, cooking, eating — a mainstay of their medical educations, their personal lives and their practices."

Wow!

FIERY FIERRO JELLY

2010-09-28T16:51:00.001-05:00

The cast before - for Fiery Fierro Jelly

On the quest to make a HOT jelly for our son-in-law, Alberto, we used our standard jalapeno jelly recipe but swapped the jalapeno's for red habanero's, mustard habanero's, Ho Chi Minh yellow cayennes, red cayennes, and jalapeno's! Michael tasted it and then ran for the sugar. Our granddaughter, Amaya, was here and took a whiff of the peppers, just after they were processed in the food processor, and immediately starting coughing. Me, well I was too chicken to try it! Not even a little.

When Michael was able to talk again he did manage to sputter that it does have excellent flavor.

FIERY FIERRO JELLY

So, in honor of Alberto combined with the flaming orange/red color we are calling this supercharged jelly - Fiery Fierro Jelly!!! We are still waiting to hear if it passes Alberto's "HOT" test!

It is available to order and we are suggesting a rub for pork or chicken!

LUSCIOUS COLOR

2010-09-28T11:30:00.001-05:00

Color is everywhere and naturally grown produce is rich with color and rich with taste!

SOL 'N TYNES FINAL FALL FLING FOR 2010

2010-09-28T10:06:00.001-05:00

Come join us at Lake City's renowned Johnny Appleseed Days on Saturday and Sunday, October 2nd and 3rd. We will be there on Saturday from 10am to 5pm and on Sunday from 11am to 4pm. SOL 'N TYNE will have bountiful produce, colorful jellies, and information related to the 2011 CSA program we are offering. Look for us in Patton Park under the SOL 'N TYNE -Natural From Field to Table Banner!!!

Image courtesy of mhl.org

Because I was introduced to Johnny Appleseed as a grade schooler, I thought it would be wise to refresh my memory. Boy was I astounded at what I found. Expand your mind and discover what an amazing man Johnny Appleseed was by clicking on the Wikipedia link - http://en.wikipedia.org/wiki/Johnny_Appleseed.

At the, two day, Johnny Appleseed Festival there will be fresh apples and apple products, Apple Pie Sales, Arts and Crafts Fair, Children's Activities, Pancake Breakfast, Chili Cook-Off, Kid Pedal Tractor Pull, Petting Zoo, Wild Wings Annual Fall Festival, and much more!! That said, here is the link to the weekend activities sponsored by the Lake City Chamber of Commerce!!! http://www.lakecity.org/johnnyappleseed.html

Rain or shine Johnny Appleseed Days will be a fun, activity filled event!!! See you this weekend and dress warm!

FROST

2010-09-27T07:34:00.000-05:00

Kidding right? Nope - our fall lettuce took a hit, some of it pretty hard. Michael had ice on his windshield. The forecast was an overnight low of 46. In fact at the Red Wing airport right now it's 48 which was registered at 7:02 am. We, again, were gently reminded that each day is a lesson. Have a great Monday - it's going to be a gorgeous day!

A SPECIAL REQUEST - POTATO PANCAKES

2010-09-24T07:59:00.001-05:00

Today would be a perfect day for potato pancakes. After the torrential, warm rains of the previous 24 hours (I dumped out over 5" from our rain gauge last night) today is blustery, windy (we are talking windchills now), and obviously much colder. Looking and feeling like a classic Minnesota fall!! A soothing and satisfying breakfast, lunch, or dinner option and a great way to use your CSA, farmer's market or from your own garden/farm potatoes, onions, eggs, and garlic is the following potato pancake recipe requested by my daughter. I'm sure Bella, Amaya, and Noelia would love it if Tona served these with a side of thick bacon!!! Enjoy!

POTATO PANCAKES

(taken from the vegetarian epicure by Anna Thomas and modified)

Serves 3 to 4

Yields about 12 3" pancakes

2 1/2 cups grated raw potatoes (about 3 large potatoes)
4 T onion, finely chopped
1 clove garlic, finely chopped
1 tsp salt
2 to 3 large eggs, slightly beaten
3 T cracker meal or fine, dry breadcrumbs or flour
fresh ground black pepper to taste
oil and butter
sour cream, applesauce, or cranberry jelly for garnish

Peel and grate 3 large potatoes and press the excess water out thoroughly. Measure out 2 1/2 cups of the grated potatoes. (Note - borrowing from other wise cooks---if you have a food processor, chunk the potatoes instead, insert your grating disk in the food processor, and send the potatoes down the chute.)

In a large bowl combine the grated potatoes, the finely chopped onion, the finely chopped garlic, the salt, the 2 slightly beaten eggs, and the cracker meal or breadcrumbs or flour. If the batter is still too moist, add a little more of your dry ingredients.

Heat a large, heavy skillet and melt some butter in it and then add an equal amount of oil. There should be almost 1/4 inch melted oil and butter in the skillet. Drop the pancake batter in by heaping spoonfuls and flatten slightly with the back of the spoon. Fry the pancakes until crisp and brown on both sides.

Serve hot with sour cream, applesauce, or cranberry jelly!

TIP - To keep your potatoes from turning brown try this - peeled whole or cut potatoes keep in a bowl of water and covered until ready to use. If the potatoes are shredded you can add a slight bit of ascorbic acid (which is nothing more than Vitamin C powder), but don't over due it! Peeled potatoes that turn brown or dark are completely fine to eat it only means they oxidized or have been exposed to air.

CREAM OF JALAPENO PEPPER SOUP

2010-09-22T09:26:00.001-05:00

Coming this weekend to the Lake City Farmer's Market!

As always, we highly recommend purchasing local produce as much as possible to bring out the most flavor in a recipe! The quicker produce gets to your table from a grower's field the richer it is in flavor and the denser the nutrients are! You can pick up the ingredients for the majority of this recipe from your local farmer's market (most of them still in full swing). The milk and butter can be purchased at some of the larger farmer's markets, or try and find Kappers Big Red Barn (KAPPERS BIG RED BARN) cream, and butter from Pastureland (PASTURELAND), it's the real deal! The only item you will have to swing by a store and get is an avocado!!!

Cream of Jalapeno Pepper Soup

(taking from Jalapeno Madness jalapenomadness.com)

Serves 6 to 8

INGREDIENTS:
6-8 jalapeno peppers, minced (no heat - remove seeds and veins, want heat - leave seeds and veins in). For a stronger pepper taste add a few more peppers.

8 cups heavy cream
1 T butter
1 cup white onion, chopped
2 tsp minced garlic
1 small avocado, peeled and diced
2 tomatoes, diced
1 T fresh basil
Salt and pepper to taste

DIRECTIONS:

Heat butter over medium heat in a large saucepan.
Add minced jalapenos, onion, and garlic. Saute until soft.
Stir in avocado, tomatoes, and heavy cream.
Bring mixture to a soft boil, stirring frequently, and then reduce heat to simmer.
Simmer approximately 15 minutes.
Stir slowly and frequently.
Stir in fresh basil, then simmer an additional 5 minutes.
Add salt and pepper to taste.

Remove from heat and serve.

COOKS NOTE: We added about 12 large Concho jalapeno's (seeds removed), 6 plum lemon tomatoes, and 2 large cloves of garlic. What we found with this soup are the following - needed more jalapeno's, more tomatoes, more onions, more garlic, more avocado and more basil. More of everything would've heightened the flavor's tremendously - but it was still tasty and with the seeds removed from the Concho jalapeno's hardly any heat.

Serve as an appetizer, or in a bread bowl with a side salad as a lighter main course. We served the soup with a nice, crusty bread from the Rabbit's Bakery in Lake City topped with Pastureland Butter and our Sun-Dried Tomato Jelly. Or serve with your favorite corn bread recipe, topped with honey from your favorite honey producer!

GROWING FOOD!!!

2010-09-21T08:57:00.001-05:00

Pretty exciting isn't it? Fall is just barely sneaking in and we are thinking spring and what we can grow and eat and celebrate and savor in 2011!

Craving a fresh, juicy, red tomato yet? I am! I'm also borrowing ideas from other growers, bloggers, people who love the taste of good food and appreciate what food is all about and sharing it with you. The ideas are endless and the ways to celebrate good tasting, locally grown food is also!

So here is a link I borrowed from Deep Roots post today on Facebook. 10 GREAT BLOGS ABOUT GROWING FOOD. The list is from all over the world. We enjoy reading about how other growing zones manage the challenges, share their ideas and discoveries, and rejoice in what they do!!!

We went one step further and added all the links to the right hand side of our page under the heading GROWING FOOD!!! so you can come back anytime to view them and borrow your own ideas. I know it is overwhelming, welcome to our world, and enjoy!!

DINNER IN THE GARDEN

2010-09-20T09:00:00.001-05:00

Kudos go to Whitewater Gardens---Lonnie and Sandy Dietz and family, Sontes---Tessa, Chef Justin and crew, to a fabulous meal and event held yesterday at Whitewater Gardens (Whitewater Gardens) near St. Charles, MN. The event raised money for the WIC program in Winona, Minnesota.

Chef Justin from Sontes (Sontes) in Rochester, MN, prepared an incredible meal that used a full range of naturally grown food obtained within a 50 mile radius of Rochester.

The menus was---

Carrot Soup-smoked creme fraiche, rosemary

Apple Salad-Shepard's Way blue, local salad greens, mango vinegar and black walnuts

Heirloom Tomatoes-whipped herbed labneh, watermelon, lemon verbena, basil,

Slow Roasted Pork Belly-tomato and fall pepper marmalade, beet greens, carola potato, heirloom garlic pork jus

or for the vegetarian

Thrice Cooked Carrot Risotto-citrus, aged cheddar, sage,

and finally

Lemon Verbena Creme Brulee-raspberry, honeycomb, pear and grape

Locally produced wine was available to sample and to top the day off wonderful people who made the afternoon lively and entertaining!

We celebrate Lonnie and Sandy, Tessa and Chef Justin, for donating their talents to a notable cause and for Tessa and Chef Justin for their ongoing support of using local growers. Thank you!!!

SWEET POTATO SOUP RECIPE

2010-09-18T16:39:00.001-05:00

We served the below recipe this morning at the Lake City Farmer's market, but we substituted Galeux d'Eysines squash for the sweet potatoes. Excellent! Rave reviews! The second soup we served was the Butternut Basil Soup and that recipe can be found on the posting, Thursday - Sept 2, BUTTERNUT BASIL SOUP RECIPE

SWEET POTATO SOUP

Substitute Galeux d'Eysines squash for sweet potatoes!

(by Margo Stitch from the Rochester Women’s Magazine.)
Serves 4

2 tsp Olive Oil
3 T Chopped onion
1 tsp minced fresh garlic
1-1/2 tsp minced fresh ginger
1/16 tsp cayenne pepper
2 large sweet potatoes cut in ½ inch cubes (about 3 cups)
2 1/2 cups vegetable stock
¼ tsp black pepper
3/8 tsp salt
3/8 tsp cumin or allspice
½ cup half & half

Over medium heat, in a 3 quart saucepan heat olive oil and sauté the onion and garlic for approximately 3 minutes.
Add the ginger and sauté an additional minute.
Sprinkle cayenne over above, and then stir in potato and vegetable stock.
Bring to a boil, simmer 8 minutes or until potatoes are tender.
Turn contents from pan into blender or food processor.
Add pepper, salt, cumin/allspice.
Pulse until smooth.
Return to sauce pan.
Stir in half/half
Heat till warmed through.
Season to taste and top with sour cream!

Cooks note: We add more ginger and garlic than recommended and we use Pacific Vegetable Stock. We encourage buying your garlic locally, especially this time of year when it has the most flavor!

GATHERING SQUASH

2010-09-17T14:31:00.000-05:00

Galeux d' Eysines, Musquee de Provence, Waltham Butternut, Sweet Dumpling, and Honey Bear Acorn. With a cold, wet morning and help of the smallest variety - Ellie was able to muscle one of the wagons, she pushed actually - we had fun gathering for the Lake City market tomorrow.

The Musquee de Provence we found broken off the vine so had to gather it green. They are huge so it's no wonder. Those are the ones Ellie is sitting on in the wagon.

We will see everyone in the morning 8am to noon, bright-eyed, and dressed warm!

PIECES OF TORCH

2010-09-17T09:17:00.000-05:00

WHAT IS IT?

2010-09-12T08:36:00.000-05:00

That was the question of the day yesterday at the Lake City market. It was also our most popular item and lots of them went either for eating, to sit on a doorstep, or a table centerpiece!

Galeux d'Eysines (translation - embroidered with warts from Eysines) -- was first seen at the Pumpkin Fair in Tranzalt, France in 1996. Galeux d'Eysines is sweet, moist, has orange flesh, is great for baking and is also used in soups. They can weight from 10 to 20 pounds. Ours averaged around 15 pounds yesterday and today we are going to experiement with a soup recipe using fresh fall apples!

KICKIN' CRANBERRY AND SUNDRIED TOMATO JELLIES

2010-09-09T12:43:00.001-05:00

One made with freshly juiced cranberries and Concho jalapenos and the other one made with Plum Lemon tomatoes and sun dried tomatoes.

FALL IS IN THE AIR!

2010-09-08T08:35:00.000-05:00

THANK YOU FUNKY SIDEWALKS!!!

2010-09-07T10:16:00.004-05:00

Good weather, great people, and lots of interesting items equals a successful Funky Sidewalks this past Sunday in Lake City! Thank you Jill from Treats and Treasures, http://www.treatsandtreasureslc.com/, for organizing such a wonderful event. We talked to people from Iowa, St. Paul, Lake City, Owatonna, Little Falls, and beyond! We met people we knew, made contacts with new people, and totally enjoyed the day.

We had help and boy did Bella make the rounds. By the end of the day she had hit all the vendors and did some serious bargain shopping for her sisters, her mom, her dad, and made several trips to Treats and Treasures to keep Michael and I well in the chocolate!

We had brave souls - yes this young man bit into a Ho Chi Minh, a yellow cayenne!!! He tried super hard not to let his eyes water!!! We were all rolling with laughter and he was a great sport about it all!! Thank you for sampling and see ya'll at the next great Lake City Event!

BUDDING ENTREPRENEUR

2010-09-03T12:18:00.001-05:00

Thank you, Amaya, for your hard work and help at the Rochester market last night and for contributing your artwork to the market funds. We look forward to your help in the 2011 season.

BELL PEPPERS - STUFFED WITH RICE AND CORN

2010-09-02T12:57:00.000-05:00

We have a tremendous abundance of gorgeous green bell peppers that are coming to market today. Big, just right for stuffing!

Bell Peppers Stuffed with Rice and Corn
(from The Essentials Collection - Vegetables)

4 green or red bell peppers
1 1/2 cups cooked rice
3/4 cup corn kernels
1/2 tsp cayenne pepper, chili powder, or chili pepper flakes (or use fresh jalapenos lightly sauteed)
2 T chopped fresh cilantro (or fresh basil)
3 garlic gloves, minced
1/4 tsp salt
2 T olive oil
7 oz can chopped tomatoes (or you can use fresh chopped with juices- try the Red Zebras)
Feta Cheese for topping

Preheat oven to 375 degrees.

Cut a slice off the top of each bell pepper and discard. Carefully remove all the seeds from inside the bell peppers. Closely pack the bell peppers, upright, in a casserole dish.

Combine the rice, corn, spices (or fresh peppers), cilantro/basil, and salt in a large mixing bowl, reserving a little corn and cilantro/basil to use as garnish. Carefully spoon the mixture into the bell peppers.

Drizzle olive oil over the top of each bell pepper. Pour the tomatoes over them.

Place the casserole in the oven and bake the bell peppers for 1 hour, or until soft. Remove from the oven and either let cool in the casserole or carefully lift out and arrange on serving plates. Spoon the tomatoes and juices from the casserole dish over the bell peppers. Serve garnished with the reserved corn and cilantro.

Note: When we made this dish we used fresh tomatoes. We also used black rice (purchased from the Good Food Store) and cooked it in Pacific vegetable stock. We added garlic and fresh hot peppers lightly sauteed. Finally, we topped with Feta cheese (we prefer it from goat's milk.)

THURSDAY - SEPT 2

2010-09-02T08:12:00.001-05:00

Good morning! It is a wet, dark, very cool morning and we are headed outside, between rain storms, to finish gathering for today's final market in Rochester. Future produce will be fall related and can be obtained by ordering and pick up at Carson Framing on Thursday's from 3pm to 6pm. Please call me no later than 5pm Wednesday to place your order. We will update the blog Wednesday morning on what is available.

That said, today we are bringing the following:

FRESH PRODUCE

Tomatoes - Sudduth's brandywine, plum lemon, and red zebras.

Peppers - sweet and hot

Squash - summer and butternut and a frenchie variety

Zucchini

Potatoes - Sweet (They are superlicious - we enjoyed some grilled with onions, olive oil, and garlic last night.)

Herbs - Rosemary, lemon thyme, basils, sage, oregano

BUTTERNUT BASIL SOUP

(from the Minnesota HomeGrown cookbook)

1 large butternut squash
1 large onion, finely chopped
2 T butter
2 T olive oil
3 gloves garlic, chopped
4 tsps dried basil
1 quart veg stock
4 slices American or soft cheese
1 tsp balsamic vinegar
Brown sugar, to taste
Salt and pepper, to taste

Scrub the butternut squash and microwave for 3 minutes to soften for cutting. Place on a cutting board and cut in half. Do not remove seeds.

Place the halves, cut side down, on a buttered baking sheet. Bake in a 350 degree oven until soft. Meanwhile, saute onion with butter and olive oil in your favorite soup pot until translucent. Add garlic and dried basil. Stir for one minute and enjoy a deep whiff!

Quickly add veggie stock and let simmer. When the squash is done, remove seeds and process or mash the pulp until it's smooth, adding a bit of broth if necessary. Combine the puree with the broth and add sliced cheese. If the soup is too thick because the squash was dry, adjust the texture of the soup by adding more broth. Stir in balsamic vinegar.

Taste the soup and add up to 2 tsp of brown sugar to enhance the flavor of the squash. Add salt and pepper to taste.

See you at the corner of 4th and Broadway at 4pm. In Lake City on Saturday morning from 8am to noon, and this Sunday, Sept 5, from 9am to 5pm in Lake City for FUNKY SIDEWALKS!

MASTER GARDENER

2010-09-01T07:55:00.000-05:00

Here's a big shout out to Pam and her new blog on her journey as a master gardener. The link is springvalleygardener.blogspot.com. We have also created a listing on the sidebar so you can check back often on Pam's life as a gardener in Spring Valley, MN. Enjoy her stories and her journey!!!

ZINNIA

2010-08-30T09:26:00.000-05:00

PAYING PENANCE

2010-08-29T17:41:00.000-05:00

Sweet Pea Currant - the size of the fingernail on your pinky. They are a tomato. We were asked to grow them. We agreed on the condition that the person who asked for them harvest them. Today is Sunday, August 29, 2010, approx 1:30 pm and 93 degrees. The little currant's are well past their prime, but due diligence is being applied while the rest of us are in the cooler house making salsa.

Of course the other male person in the group took pity on him and happily filled Dave's request for a Nespresso shot of coffee.

We don't mind. We'll grow them again next year.

ZUCCHINI - LIME BREAD AND PANCAKES

2010-08-29T09:49:00.002-05:00

Ahhh, the end of summer looms near and here are two ways to use your lingering zucchini! Enjoy!

ZUCCHINI LIME BREAD
3/4 cup oil
1 1/2 cups sugar
3 eggs
1 tsp vanilla extract
3 cups shredded raw zucchini
1 lime, zest and juice
2 cups flour
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cloves
1/4 tsp salt

Preheat the oven to 350 degrees. Beat or whisk the oil and sugar until well mixed and creamy-looking. Add the eggs and zucchini and lime zest and juice.

Combine the flour, baking soda, baking powder, cinnamon, cloves, and salt in a bowl and mix well. Add to zucchini mixture and mix well.

Spoon the batter into a greased loaf pan or three greased mini loaf pans. Bake for 40 minutes (small loaves) to 1 hour 15 minutes (large loaf). Cool in the pan for 10 minutes, then remove and cool completely. Loaves freeze well. Makes 1 large or 3 small loaves.

ZUCCHINI PARMESAN PANCAKES
2 cups grated zucchini
1/3 cup flour
1/2 tsp baking powder
2 eggs, beaten
1/2 tsp salt
1/4 tsp pepper
1/4 cup grated Parmesan cheese
Butter for cooking

Combine the zucchini, flour, baking powder, eggs, salt, pepper, and cheese in a bowl and mix well.

Heat 1 T of butter in a large skillet or griddle on medium heat. For each pancake, pour 1/4 cup of the batter into the skillet. Cook for 3 to 5 minutes until the bottom is light brown. Turn the pancakes, cover the skillet, and cook until bottom is browned and the pancakes seem cooked through. Makes 12 to 16 pancakes.