What's in the box?  

Medium Share

small share

• Winter Squash
• Garlic
• Red onions
• Yukon Gold potatoes
• bell peppers
• carrots
• radishes
• brussel sprout tops
• eggplant
• cauliflower (medium and large)
• arugula (medium and large)
• broccoli (large)

Notes on the box.  

Winter Squash this week is a mix.  You will get delicata and either acorn (dark green with deep ribs), autumn crown (squat beige pumpkin type), pie pumpkin (looks like a small pumpkin), or spaghetti squash (oblong and bright yellow).  We didn't grow enough of any one of these squash for all boxes to get the same variety.  Winter Squash do not need to be stored in your fridge.  They store best at room temperature.

Remove the tops from the carrots and radishes before storing them.  They will keep longer with tops removed.

Potatoes should be stored in a dark dry area, but not in the fridge.   Same with Garlic and Onions.  

Brussel Sprout Tops can be used as you would kale, collards, spinach, or chard.  They are more tender than kale and cook more quickly and have a nice brussel sprout flavor.  Hopefully the sprouts size up in time for the last CSA box.  Or the Winter shares!  

Cheese Shares.  

We have a creamy Feta and the gouda type cheese again (that still hasn't been named).  The creamy Feta is perfect for making a feta dip or dressing to  serve with roasted veggies, to put on a burger, or to use as a spread.  

Feta Dip

1/2 to 1 cup Plain Greek Yogurt, 1/2 cup Feta Cheese, 1 small clove crushed garlic, fresh herbs (Rosemary, Oregano, and/or parsley work well),  2 Tbsp lemon juice, salt and fresh ground pepper to taste.  Put all ingredients in a bowl and whip together until well blended. Great on Pita chips, or with carrot, red peppers, cauliflower, and radish crudite.  

Recipes.  

Cauliflower Cake

Cheesy Hasselback Potato

Farmer Ben's Shredded Winter Squash Fritters

• 2-3 cups shredded winter squash (you can use delicata, acorn, buttercup and none of these need to be peeled.  Just scoop out the seeds and shred on a box grater or your food processor)
• 1/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 1/2 Tablespoons minced fresh sage (or other fresh herb, optional)
• oil for frying

Mix shredded squash, flour, eggs, and herbs together.  Heat enough oil to cover the bottom of a skillet.  Drop squash mixture by the spoonful into hot oil.  You may need to gently spread fritters out if your batter is very thick.  Fry until browned on each side (2-3 min per side).  Transfer fritters to plate lined with paper towels or pieces of paper bag to absorb excess oil.  Serve hot.  

On the Farm.

We had a really wonderful time at the Harvest Party!  So happy to see familiar faces and to meet long time members that we had never met and to meet new members, as well.  So many kids!  It was a blast.  If anyone has pictures from the party that they would like to share for the blog, sent them our way.  If you weren't able to make it to the party but are traveling through the area, please feel free to give us a call and come out to see the farm.  

We still have some Winter Shares left.  That's 4 additional weeks added to the end of the season.  Click here to sign up, but let us know if you have any trouble and we will be happy to add the Winter Share to your account.  

We put postcards about our friend Nancy's Fall/ Winter Herbal CSA share.  Her farm is called Red Clover Herbal Apothocary.  The CSA is  a one time delivery and if you sign up for one, we will deliver it to your dropsite with your CSA box.  She does a really wonderful job. Please consider a share with her!  Or you can find her at the Mid-Town Market on Saturdays.  

sunrise on the farm

wagon rides!

hooray!

Otto preparing his favorite recipe, Sweet Pepper Salad, which is just cut up bell peppers.  

What's in the box?  

medium share (it was dark when I took  the picture, weird lighting!)

• Winter Squash - Delicata, Sweet Dumpling, Acorn
• onions
• potatoes
• peppers
• garlic
• curly kale
• leeks - medium and large
• hakuri turnips - small
• scarlet turnips - medium and large
• cauliflower - medium
• parsley - medium 
• green storage cabbage (a few small shares got savoy cabbage)

Notes on the box.  

Winter Squash do not need to be refrigereated.  All the varities in the box this week have edible rinds, though the acorn squash rind may be a little tough.  

The leeks were mostly swallowed by weeds this season.  Sorry for the small harvest of them!  

The turnips will store longer with the tops removed.  The greens and the roots are edible.  

The cabbage  is a storage cabbage.  It is really wonderful for making saurkraut or other kimchi.  Or you can make soup or roast it.  Or you can let it roll to the back of your fridge where it will keep for a few months!

If you find yourself with peppers rolling around in your crisper, you can dice them up, put them in a freezer bag and freeze them.  They are good in soups and such later on. Or you can roast them and then freeze them.  

Cheese Shares.

This week we have Antares, the cow milk manchego.  Some of the wheels got rubbed with olive oil, safflower, calendula, and chamomile flowers.  Others didn't get the rub on the rind.  Both are really nice and have an edible rind.  This cheese has been one of our most popular at market so far.  It pairs well with sweet flavors like grapes, but also goes well with olives and nuts.  It's very herbal and has some sharpness especially if you eat the rind.  The wheels with the rub have fruity and floral flavors which aren't as pronounced as the wheels without.  

Recipes.

Caldo Verde

• 1/4cup olive oil
• 12 ounces chorizo sausage, cut into 1/2-inch pieces
• 1 onion, chopped fine
• 4 garlic cloves, minced
• Salt and pepper
• 1/4 tsp red pepper flakes
• 2 pounds potatoes (red or yellow), peeled and cut into 3/4-inch pieces
• 4 cups chicken broth
• 4 cups water
• 1 pound hearty greens of your choice (kale, collards, or cabbage), stemmed and cut into 1-inch pieces
• 2 teaspoons white wine vinegar

1. Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Add chorizo and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer chorizo to bowl and set aside. Reduce heat to medium and add onion, garlic, 1 1/4 teaspoons salt, and pepper flakes and season with pepper to taste. Cook, stirring frequently, until onion is translucent, 2 to 3 minutes. Add potatoes, broth, and water; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, uncovered, until potatoes are just tender, 8 to 10 minutes.

2. Transfer 3/4 cup solids and 3/4 cup broth to blender (or use an immersion blender to blend potatoes and broth until thickened). Add collard greens to pot and simmer for 10 minutes. Stir in chorizo and continue to simmer until greens are tender, 8 to 10 minutes longer.

3. Add remaining 3 tablespoons oil to soup in blender and process until very smooth and homogeneous, about 1 minute. Remove pot from heat and stir pureed soup mixture and vinegar into soup. Season with salt and pepper to taste, and serve. 

Bell Pepper Salad

• 3 bell peppers, any colors, thinly sliced
• 1/2 onion, quartered and thinly sliced
• several salad or scarlet turnips, thinly sliced and halved
• turnip greens, chopped (optional)

whisk together dressing:

• 4 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 Tbsp apple cider or red wine vinegar
• 1/2 Tbsp stone ground or dijon mustard
• salt and pepper to taste

mix dressing and veggies together and allow a few minutes for flavors to come together

Cauliflower and Roasted Red Pepper Soup with Goat Cheese

Smokey Balsamic Red Pepper Compote with fried eggs

Cabbage and Mushroom Galette with Horseradish Sauce

On the Farm.

It's raining again!   This has been by far the wettest August and September that we have ever experienced while farming.  These are normally the driest months, making harvest a lot easier than it's been.  It's also caused the quality of certain crops to be not as great as usual.  And the warmer weather is good for the growth of some crops, but others prefer cooler temps to size up or sweeten up.  Weird weather, but we are doing our best to cull out the bad produce and give you only the best of what we have.  

The Harvest Party is this weekend!  We will have pumpkins to bring home, cheese for tasting, pulled pork, farm tours, and a bonfire when it gets dark.  We will also have some sun art paper for a little art project and plenty of tractors to climb on and a big sand pile, too.  The forecast is looking beautiful and clear.  Hopefully this one won't end with a sudden thunder storm as the last few harvest parties have!  We will start the fun around 4 PM and eating around 6 PM.  We ask that you bring a side or dessert to share and you can bring your own favorite beverage.  Kids and guests are welcome, so feel free to bring your friends.  Unfortunately, our dogs don't like other dogs. Sorry!  No pets, please.  Let us know if you are planning on coming and how many people you'll be bringing.  

Please let us know if you have any questions.  For directions, you can search google maps for Turnip Rock Farm and we show up!  Remember that weekend traffic in Stillwater can be pretty bad, so you may want to take 94 over the river.

We want to say a big Thank You to our Peak Season members.  This is the last box of the peak season.  We hope that you have enjoyed your CSA experience with us!  We will let you know when we open sign-ups for next season, or you may sign up for our Winter Share, information is below.

If anyone wants to sign up for our season extention, please go ahead and sign up for a Winter Share.  It's listed as a Winter Share, but it's really more of a Fall share that extends the regular season for 4 more weeks after the last delivery of the regular season goes out.  Our Eat Like A Farmer members are already included, but we have space for others that would like to get 4 more deliveries of storage veggies, frost sweetened greens, and other Autumn treats.  We only offer one share size for this option, so you may want to find a friend to split with if you have a smaller household.  You can check out last seasons blog posts to get an idea of what you may get in your Winter Share.  We have also added the option to add on eggs and cheese along with the veggies. Contact us if you have any trouble with the sign up or any questions.

a beautiful bounty of bell peppers

way to pick up some squash!

Haley and the cauliflower

It is officially Autumn!  A nice warm start to it.  Dana, Ben, and Sam gathered apples from the wild apple trees that we have on the farm and pressed cider.  Photos by Dana.

cleaning up the barn from the onions and garlic curing

the sheep found some burrs!

Wild grapes

ben and the apple tree

wild apples

farm love!

What's in the box?  

Medium Share

• bell peppers
• onions
• potatoes
• vitamin green
• salad or scarlet turnips (medium and large)
• cauliflower or broccoli
• musk melon or cantaloupe
• lacinato kale
• sweet dumpling winter squash (large and medium)
• acorn winter squash (large and medium)
• delicata winter squash (small)
• sage

Small Share

Notes on the box.  

More of the likely underripe melons.  If they don't smell ripe yet, allow them to sit on your counter until it smells sweet and fruity.  Or you can try them in a more savory recipe like the Cantaloupe, lime, chili salad below.  Or in a recipe that adds more sweetner, like a sorbet or a smoothie.  

You may have quite a pile of potatoes adding up.  My favorite way to cook them is to cut into large dice, par-boil them until just fork tender, drain them, put them into a cast iron skillet with lots of butter and salt, and roast until browned in a 450 degree oven.  If they don't al get eaten at dinner, they are great added to scrambled eggs in the morning.

Vitamin green is also known as choy sum.  It's good added at the very end of a stirfry or added to soups.  

Winter Squash season has begun!  Your squash does not need to be stored in the fridge.  You can set out and start making a festive fall arrangement as you work your way through these beauties.  We will be giving Winter Squash through the remainder of the season and we have several different types.  But the cooking of any of them is pretty much the same idea...  Carefully cut the squash in half from stem to end.  Scoop out seeds.  Place cut side down onto a greased or oiled baking dish.  Add a little water to the bottom of the pan (about 1/4 to 1/2 inch deep water).  Bake at 400 until you can easily stick a fork into the squash through the skin (20- 40 min depending on the squash).  Serve with butter.  All of the squash this week (sweet dumpling, acorn, and delicata) have skin that is edible, though the acorn skin can be tough.  Squash with edible skin are great for slicing into thin cresent shapes, coating with spices (chili powder, curry, cumin, or whatever you feel like) and roasting.  I'll link a recipe below.

Cheese Shares.

This week we have a young jack style cheese we are calling Aquila.  It tastes clean, milky, and grassy with a creamy paste.  It's very easy to eat!  

the glow

Want to try our cheese at an exciting spot in Minneapolis?  GYST fermentation bar just got a couple of wheels from us to add to their amazingly gorgeous cheese plates.  Yay!  

Recipes.

After School Cantaloupe Smoothie by Otto

Remove seeds and skin from 1/2 a cantaloupe.  Chop and put in blender (you may chop and freeze and then use frozen for an icy cold smoothie).  Add a scoop of honey or vanilla yogurt, or plain yogurt and add honey to taste.  A pinch of cinnamon or cardamom (optional).  Add milk.  Debate adding peanut butter, but decide against it.  Blend until smooth.  Yum!  

Chili Lime Cantaloupe

•  medium cantaloupe
• 2 Tbsp fresh lime juice (about ½ lime) 
• 1 Tbsp honey 
• salt to taste 
• crushed red pepper to taste

1. Cut the cantaloupe in half and scrape out the seeds with a spoon. Cut off the rind. Once the rind is removed, slice the melon into thin pieces.
2. In a medium bowl, combine the lime juice, honey, salt, and crushed red pepper. Stir until the honey is dissolved.
3. Add the sliced cantaloupe and toss to coat the melon in the dressing. Serve immediately, or chill until ready to eat. Give the melon a brief stir before serving.

Cheesey Baked Cauliflower Tots

Roasted Salt and Pepper Delicata Squash (you can also use sweet dumpling or acorn)

On the farm.

Ahhh, transitions.  We are transitioning into fall, and the weather has been all over the place.  It was so hot and humid, then suddenly cold and super rainy, then warm again...  We have had plenty of rough Springs, but this season, Fall seems to be hitting us with some disease, crops lost due to too much rain or overtaken by weeds when it was too wet to cultivate,  and uneven ripening.  This morning, we've had close to 2 inches of rain since 2 AM already, so things aren't looking good for our already waterlogged spinach.  During the thunderstorms last night, there was also some hail.  We haven't been out to the field yet to see the damage, but hopefully it's not too bad...  we have spinach, lettuce and salad mix, radishes, cauliflower, greens, broccoli and cabbage out in the field that we are hoping didn't get too beat up.  In the coming weeks we will also Winter Squash, onions, garlic, potatoes, greens, and peppers for as long as the frost holds off.  I think in the blog last week I said there were 4 weeks left, but it's actually 4 more after this weeks delivery.  Still plenty of veggies to come!  

The farm party will be next week, September 26th.  We really hope you can make it!  We will provide meat and cheese and ask that you bring a side or desert to share.  Feel free to BYOB.  Kids and guests are welcome!  Unfortunately, our dogs aren't friendly with other dogs, so we ask that you leave your fur family at home.  

Gold and orange on the farm this week...