In Your Box:

  • Bok choy (full shares only)
  • Carrots
  • Chard
  • Head lettuce: Summercrisp
  • Kohlrabi
  • Salad mix
  • Scallions
  • Summer squash (half shares only)

Farm News

We hope you all had a safe and enjoyable holiday weekend! I was able to get a few jobs done around the farm between rainstorms, but it felt good to take a little time off and participate in the celebrations up the road in Delano.

Our first chance to show off the farm this year is coming up this weekend. We’re participating in an open house put on by the Crow River Chapter of the Sustainable Farming Association (SFA). We’d love to show you around the farm on Sunday, July 12th from 2-4pm. You’re welcome to stop by for a few minutes or take a tour and see where and how your food is grown. It looks like the heat will build again this weekend, so we’ll stick to the shade as much as possible. We’re also in the thick of deerfly season, so we recommend wearing a hat to keep them at bay. 

We’ll have a couple more opportunities in the fall to see the farm, but this is a great time to see everything at its best. The fields are full and our young pollinator gardens are blooming nicely, so there’s a lot to take in. Our address is 17250 County Road 122 / New Germany MN. 

This week’s box

One very welcome addition this week was the baby carrots. Our spring radishes and turnips didn’t survive the heat last week, but thankfully these carrots have grown nicely and are ready for harvest. These aren’t the full size carrots we’ll enjoy later in the year, but a fast-growing, smaller variety that taste great raw or roasted.

We have just a few summer squash ripening already, but many more to come. We just have enough for half shares at this point, but I expect a strong harvest starting next week. Full shares will also receive a head of bok choy in addition to regular head lettuce this week.

Another new crop this week is the kohlrabi, a funky vegetable that I had never heard of until I started farming. Kohlrabi is a member of the brassica family, just like broccoli and cabbage. Kohlrabi grows a swollen root that performs well in the spring and fall. The leaves can also be eaten, and should be used just like kale. The stem itself should be peeled and then enjoyed. Try it raw, either sliced and dipped or grated. It can also be added to a stir-fry. Kohlrabi keeps well in the fridge for 1-2 weeks but the leaves will start to wilt after a couple days.

Couscous with Kohlrabi and Chermoula Dressing

Source: From Asparagus to Zucchini 3rd ed. Page 100

  • 1 clove garlic, minced
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons cilantro, minced
  • 3 tablespoons olive oil
  • 2 tablespoons parsley, minced
  • 2-3 cups cooked couscous, cooled to warm temperature.
  • 1 teaspoon paprika
  • 2 cups peeled, diced kohlrabi
  • ½ teaspoon ground cumin
  • ½ cup diced radishes or baby carrots
  • salt
  • 16 kalamata or oil-cured black olives, chopped (optional)
  • ½ cup crumbled feta cheese (optional)
  1. Mix garlic, cilantro, parsley, paprika, cumin, and salt to taste. Stir in lemon juice and olive oil.
  2. Toss this mixture with couscous. Bring to room temperature.
  3. Gently toss with kohlrabi, radishes, and olives (if desired). Serve as is, or sprinkle with feta cheese.

Coming up

Next week we are expecting scallions, fennel, head lettuce, beets, broccolini, salad mix, summer squash and kale.

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