In Your Box:

• Garlic scapes
• Head lettuce: Mini romaine
• Kale, “Red Russian”
• Radishes
• Rhubarb
• Salad mix
• Scallions
• Spinach

Farm News

Welcome to your first delivery of our 2026 CSA season!  We are so excited to begin feeding your family and bringing in the harvest from our fields.

We are so grateful that you’ve chosen our farm to supply your family with local, sustainably grown produce this year. I truly love what I do here on our farm, and I’m so grateful for your support as we live out this passion.

The first box of the CSA season is always a huge transition for me, as I go overnight from hours of solitary work out in the fields to a season of finally getting off the farm and delivering our veggies out into the world. It’s a bit of a shock to sit in traffic and start harvesting instead of planting and weeding all day!

We have been savoring every minute of the beautiful weather this week. The spring was filled with extreme swings–late frosts and freezes, heat and humidity, drought, and cold spells. We really needed this stretch of comfortable, consistent weather, if only to remember that the weather in Minnesota can be nice once in a while!

This week’s box

Spinach has been one of the star performers in the garden so far this year, germinating well and bulking up very nicely. At this size you might find it unmanageable for a salad, but it makes a great cooking green. Wash it thoroughly, chop it well, and simmer until wilted. 

This week’s head lettuce is a Romaine variety intentionally bred to be on the small side. It’s truly a beautiful head of lettuce, and the small size works well for weeks when we have salad mix in the box as well. This is the first time we’ve grown it, and it seems like a good option to keep growing it in the future. 

In case you’re not familiar with kale, it’s the bunched green leaves with purple stems. It can be wilted lightly and added to any dish that needs some vitamins (we like it in burritos and lasagna). Some people also like making their own kale chips by chopping the leaves into ribbons, tossing them in olive oil, and baking until crispy. Kale keeps well in the fridge for 1 week, preferably in a bag or hydrator drawer.

• Please email me if you will be away for a week and don’t need a box or want extra veggies when you return.
• Please return your boxes! You are welcome to take the box home with you when you pick up, but please return it next week when you come back for more veggies. You may also empty the box into bags or your own box and leave it at your delivery site.

Creamed Spinach and Wild Rice Casserole

• 2 tbsp extra virgin olive oil
• 2 medium yellow onions, or 1 bunch scallions, thinly sliced
• 4-5 cups spinach/chopped kale
• 2 cups sliced cremini mushrooms (optional)
• salt and black pepper
• 2 tbsp salted butter
• 2 cloves garlic, chopped
• 2 tbsp fresh thyme leaves
• 2 tbsp fresh chopped sage
• 1 tsp poultry seasoning
• ½ tsp cayenne pepper
• 6 oz cream cheese, softened
• 1 cup heavy cream
• 1 cup milk
• 4 cups cooked wild rice
• 1 ½ cup shredded Gruyère cheese

1. Preheat the oven to 425° F.

2. In a large skillet over medium heat, cook the olive oil and onions until the onions are soft, 5 minutes. Add the spinach and or kale and mushrooms, and season with salt and pepper. Cook, stirring occasionally until the spinach is wilted, another 10 minutes. Add the butter, garlic, thyme, sage, poultry seasoning, and cayenne.

3. Reduce the heat to low. Mix in the cream cheese, stirring until melted. Add the cream and milk. Simmer for 5 minutes, until the sauce thickens a bit, then remove from the heat. Season with salt and pepper.

4. Spread the wild rice out into a 9×13-inch casserole dish. Pour the spinach and cream sauce over the rice, gently mixing to combine. Top the casserole with Gruyère cheese. Bake 20 to 25 minutes, until the cheese is melted and bubbling on top. 

Coming up

Next week we are expecting bok choy, scallions, garlic scapes, head lettuce, radishes, salad mix, chard and spinach.