Seasons come, Seasons go...

Farmer's Markets are wrapping up for the year, furnaces have been turned on for the first time this fall, and winter is threatening to take over soon. This means the end of our season here at Kelso Acres.

We wanted to take some time to thank all of you that have stopped by our tables throughout this past year for all of  your support. Especially those who had CSA shares when it was our first year, and you had no idea what to expect. Also those of you that we have come to know as our "regulars," those smiling faces that would appear week after week to buy items to fill your fridge or freezer every week. Thank you just doesn't seem to cut it!

Ed and I also wanted to say thank you to everyone who took time out of your busy schedules to help us in the garden. Whether it was time spent weeding, getting a sore back harvesting beans, washing our produce or loading it in the coolers so it would be ready for market. THANK YOU so much for all the time you spent helping us, even when we didn't ask for help you did anyways. It is much appreciated, more than you know.

As we look forward toward next year and the next season of markets, you can find the Hohenstein family (Ed and Des) at Back40Acres. Please visit us at www.back40acres.com to see our progress and get updates (even during the cold, blustery winter months). Rumor has it that Ed has made improvements to the greenhouse and has already planted garlic! You can also reach us at back40acres@live.com or check us out on Facebook at www.Facebook.com/Back40Acres.

Ed and Des (Pepper and Zero too!)

Recipe of the week: Make-Ahead Vegetarian Moroccan Stew

I absoluetly love sweet potatoes, so when Ed mentioned them to me last week I knew I had to use a recipe for them. (Something other than the typical Thanksgiving side dishes.) I found this wonderful website that I couldn't resist sharing that has all kinds of recipes and ideas for sweet potatoes (among other vegetables)!

http://www.sweetpotatorecipes.net/index.htm

With the cold and blustery day we've had and the leaves starting to turn shades of yellow, red and orange I have begun to crave chili and curry dishes. I know that normally people think of soup and stews, but generally I don't like soup unless it's my Aunt Nancy's split pea or navy bean soup. With that in mind I came across this wonderful recipe for a nice hearty stew using all sorts of fall veggies and unique spices...

MAKE-AHEAD VEGETARIAN MOROCCAN STEW

1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground turmeric
1/8 teaspoon curry powder
1 teaspoon kosher salt
1 tablespoon butter
1 sweet onion, chopped
2 cups finely shredded kale
4 (14 ounce) cans organic vegetable broth
2-3 diced fresh tomatoes or 1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon honey
4 large carrots, chopped
2 sweet potatoes, peeled and diced
3 large potatoes, peeled and diced
1 (15 ounce) can garbanzo beans, drained
1/2 cup chopped dried apricots
1 cup dried lentils, rinsed
1 teaspoon ground black pepper, to taste
1 tablespoon cornstarch (optional)
1 tablespoon water (optional)

Directions

1. Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl, reserve.
2. Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in the shredded kale and reserved spice mixture. Cook for 2 minutes or until kale begins to wilt and spices are fragrant.
3. Pour the vegetable broth into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, garbanzo beans, dried apricots, and lentils. Bring to boil; reduce heat to low.
4. Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste. If desired, combine optional cornstarch and water; stir into stew. Simmer until stew has thickened, about 5 minutes.  

Make-Ahead Tip:

If making ahead or freezing, prepare stew through Step 3. Simmer for 5 minutes over low heat; remove from heat and cool in the pot or in freezer-safe container. Transfer to the fridge (store for up to 3 days) or freezer. The vegetables store better if not fully-cooked prior to refrigeration or freezing. When ready to eat, (if frozen) thaw in refrigerator for 24 to 48 hours, then pour stew into a pot, bring just to a boil, and simmer until heated through

Recipe of the week: Pumpkin Ravioli and Glazed Pumpkin Cookies

With the rapid change in weather and frost on the ground it is beginning to feel more and more like fall which leaves me craving all sorts of yummy baked goods. When I think of fall recipes I think of homemade chili and cornbread, apple pie, chai tea lattes and of course pumpkin anything. Below are two different pumpkin recipes I hope you enjoy.

PUMPKIN RAVIOLI

For the Dough:
4 cups flour, plus more for dusting
6 whole eggs
4 tablespoons water
2 teaspoon salt, or to taste

For the Filling:
1 small pumpkin (about 4 pounds), or 2- 15 ounce cans of pumpkin puree*
1 cup ricotta cheese
1/4 cup parmesan cheese, grated
1 teaspoon ground nutmeg
1 dash ground cloves
Cinnamon, to taste
Salt and Pepper, to taste
About 1 cup breadcrumbs
2 eggs

For the Sauce:
2 sticks (1 cup) butter
1 clove garlic, finely minced
about 10 whole sage leaves
salt and pepper, to taste
grated parmesan, to taste

Directions:

1. Place all the ingredients in a food processor or large bowl.
2. Puree the ingredients together until a solid mass is formed, about 1 minute. The dough should not be wet and should be dry enough that it does not stick to the bowl. If it is too wet add some flour.
3. Roll into a ball, wrap in plastic, and place in the refrigerator. Let rest for at least one hour.
4. Cut the pumpkin in half and remove the seeds. Rub the cavity with salt and pepper and oil. Place flesh side down on a cookie sheet and bake at 350F for 1 hour, or until it is soft when punctured with a knife or fork.
5. Remove the pumpkin from the oven and scoop the soft pumpkin meat into a bender or food processor. Puree until no chunks remain. Let cool to room temperature or refrigerate until cold.
6. In a large bowl combine the pumpkin puree with the ricotta, parmesan, nutmeg, cloves, and cinnamon. Stir together.
7. Taste the mixture and add salt and pepper to your liking.
8. Add enough breadcrumbs so that the mixture will hold its shape when scooped onto a flat surface. You may need more breadcrumbs if you made the puree from scratch.
9. Add the eggs and stir well until they are fully incorporated.
10. The filling mixture can now be set aside until you are ready to fill the raviolis. It can also be frozen at this time. It can be help in the freezer for up to 6 months.
11. Using a rolling pin, roll out the pasta dough until it is very thin so that you can almost see through it. Use plenty of flour so it does not stick.
12. Cut the dough into one long rectangle that is about eight inches thick and however long you can make it.
13. Using a one ounce portion scoop or a large spoon, scoop about 1/8 cup onto one side of the strip of dough.
14. Repeat this all the way down the dough placing each scoop about 2 inches apart form each other.
15. Fold the other side of the dough, that does not have filling on it, over the filling. Then using your fingers press around each of the raviolis moving the air out away from the filling.
16. Cut in between each of the lumps of filling creating many squares. Crimp the edges of each ravioli with a fork.
17. At this point the raviolis can be frozen on a cookie sheet. When completely frozen they can be bagged for future use. They will hold about 6 months.
18. Bring a large pot of water to a boil. Salt the water enough so that it tastes like ocean water.
19. In a saute pan melt the butter with the garlic over medium heat until it is foamy and has a nutty aroma, about 2 minutes. Add the sage leaves and let them cook until they are crisp, about 3 minutes. Remove the sauce from the heat. Be careful not to burn the butter or the garlic.
20. Turn the hot water down to a simmer. Place the raviolis into the salted water and let them cook for about 4 minutes or until the float to the top. Gently remove them with a slotted spoon and place on a serving platter.
21. Once all the raviolis are cooked top with the butter sauce, garnish with fresh sage and grated parmesan, and serve.

*If using canned pumpkin puree, skip the filling steps 1 & 2. Make sure to purchase pumpkin puree and not pumpkin pie filling. Then your raviolis would be very sweet! 

GLAZED PUMPKIN COOKIES

For the Cookies:
1 cup butter
1 cup sugar
1 cup pureed cooked pumpkin
1 medium egg
2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt

For the Icing:
1/2 cup brown sugar
¼ cup milk
3 tablespoons butter
1 cup powdered sugar
3/4 teaspoon of vanilla

Directions:

1. Preheat oven to 350°F.
2. Prepare the cookies: Cream butter and sugar in a large bowl. Add pumpkin and egg and beat well.
3. In a separate large bowl, sift together remaining dry ingredients. Add to pumpkin mixture, beating to blend.
4. Shape dough into 1-inch balls and flatten into cookie shapes. Place on parchment-covered backing sheet and bake until light golden, 9 to 11 minutes. Remove and cool.
5. Meanwhile, prepare the icing: Combine brown sugar, milk, and butter in a small saucepan; bring to a boil and remove from heat. Whisk in sugar and vanilla until smooth.
6. When cookies are slightly cooled, generously glaze the icing over the tops and allow to cool completely before serving.

Is it fall already?!?

Where did summer go? That is always the first question I ask myself during this time of the year. The nights are getting colder and we are starting to leave windows open; once again feeling that crisp fall air first thing in the morning when I wake up. It is also the time of year when we wonder when the first frost will come and when the harvest season will come to a close. It is the time of year when wonderful scents waft through the house as Ed cans all sorts of salsa, hot sauce, sauerkraut and more! All to be brought with him to the New Ulm Farmer's Market. The best part is being his taste tester!

Since the weather has begun to change, I have been able to see him more at home as things out in the field slow down. It is going to be interesting this winter when I see him all day, everyday instead of maybe for a brief stint in the morning and dinner at night. Harvest still takes us most, if not all day to complete and will begin to come to a close after our first frost...whenever that may be. We are hoping that we can stretch the season into the first part of October, but only Mother Nature knows how long it (harvest) will last. I don't even want to think about how cold it's going to get in just a few short months, so although fall is my favorite time of year it also is the saddest knowing winter is just around the corner.

Recipe of the week: Edamame Lo Mein & Edamame Sautee

Being that this is the first week we have harvested edamame I thought that it would be nice to post some recipes featuring this protein-packed bean. For those who aren't as familar with this vegetable, edamame is a soybean served green and can be eaten whole or separate from the pod. Traditionally it is boiled in water with sea salt (about 2-3 mins), then shucked from the pod and tossed with olive oil.

EDAMAME SAUTEE

2 tablespoons extra-virgin olive oil
large bulb fennel, trimmed, cored and thinly sliced
2 tablespoons minced garlic
1/2 teaspoon herbes de Provence
3/4 cup dry white wine
2 cups shelled edamame
1 can artichoke hearts,sliced
1/4 cup vegetable broth, or reduced-sodium chicken broth
1 teaspoon freshly grated lemon zest
1/4 cup lemon juice
1/2 teaspoon salt
1/2 cup crumbled feta cheese
2 tablespoons chopped cured olives

Directions

Heat oil in a large skillet over medium heat. Add fennel and cook, stirring, until starting to soften and brown, 3 to 5 minutes. Add garlic and herbes de Provence; cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to high and bring to a boil. Boil until the wine is almost evaporated, about 3 minutes. Stir in edamame, artichoke hearts and broth; cover and cook, stirring occasionally, until hot, about 5 minutes. Remove from the heat; stir in lemon zest, lemon juice and salt. Serve sprinkled with feta and olives.

EDAMAME LO MEIN

8 ounces spaghetti
2 cups edamame, shelled
4 scallions, thinly sliced
1/4 cup oyster sauce, or vegetarian “oyster” sauce
1/4 cup rice-wine vinegar
3 tablespoons reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons toasted sesame oil
1/8 teaspoon crushed red pepper
2 tablespoons canola oil
2 medium carrots, cut into matchsticks
2 small red bell peppers, cut into matchsticks

Directions

1. Bring a large pot of water to a boil. Add spaghetti and edamame and cook, stirring occasionally, until the pasta is just tender, 8 to 10 minutes or according to package directions. Drain.
2. Meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar is dissolved.
3. Heat canola oil in a large nonstick skillet over high heat. Add carrots and bell peppers and cook, stirring often, until slightly softened, 3 to 4 minutes. Add the pasta and edamame. Cook, stirring occasionally, until the pasta is crispy in spots, 1 to 2 minutes. Add the sauce and stir to combine.

Preserving the harvest

Things here at Kelso Acres continue to move forward at a rapid pace. This week we have seen an abundance of produce, so I thought it might be time to give out some information on preserving the harvest. One of the things I loved about having such a large garden before we started this business was having fresh (well preserved) vegetables all year without purchasing them from a store. Our freezers would be full of peas, beans, broccoli, corn and the pantry full of tomato sauce, homemade pizza sauce, dehydrated carrots, salsa, dehydrated eggplants and more! One of our favorite resources for finding ways to keep all the wonderful goodies fresh from the garden is a book called Preserving the Harvest. Another great resource is a book on dehydration techniques called Mary Bell's Complete Dehydrator Cookbook. Hopefully you can find some interesting and new ways to stretch the summer harvest throughout our blustery winter here in Minnesota.

Links to both books:
http://www.amazon.com/Mary-Bells-Complete-Dehydrator-Cookbook/dp/0688130240

http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=preserving+the+harvest&x=0&y=0

I (Des) have been and will continue to be out of commission for a while so updates on the blog will be fewer and less frequent, but we will continue to try and update everyone with stories from the farm as often as possible.

Grateful for every experience

Wow, this has been a very busy spring and summer, but I decided it is time to take some time out and write a little about our farming adventure so far and to let you all know that the Wiest Family still exists.

Our adventure started last fall when Ed came to us wondering if we knew anyone nearby that could rent some land to him for a farmers market produce business. As Ed told us more about what he wanted to do and how it would work, we began to catch his vision and enthusiasm. We had been praying for God to show us how we could better utilize the resources that we have to provide a larger income for our family and this seemed to be an answer to prayer. So, offering land, equipment, water, customer service, and labor, I joined Ed in this business partnership.

The planting began in February as you've seen earlier in the blog, when we, like Ed, had to build shelves for our living room windows to get the onions started and baby them with sun and water. The kids enjoyed watering and watching the little onions grow into trays of onion smelling grass. Truly, it was very delightful watching all our indoor crops grow and then really take off once they were moved to the greenhouse. Even the cold wet spring with all its challenges didn't dampen our spirits too much as we were finally able to plant and transplant into the soil of our 3 acre gardens. However, the weather did start taking its toll on us as it was the prime cause of the weed take over. As we were battling the weeds and sometimes feeling like we were catching up on it, the harvest and markets began, so in some areas, the weed battle was lost.

Going to market is the highlight of this whole experience for me. I really enjoy displaying our beautiful produce and serving all the wonderful people that come to our tables. Meeting and talking to the other vendors and all the customers at the Farmers Markets has been a great blessing to me and our family. I give a big thank you to all our customers and new friends for all your support and encouragement.

As with most new businesses, this has been more work than we anticipated and has become all consuming this summer. Even with Ed's expertise, we have not been able to keep up with all that needs to be done. My children, Matthew, Luke, Jonathan, Courtney, and Gabrielle, have had to put in many more hours of work each week than I ever wanted them to do, and Ed and I have as well. At this point, harvesting is in full force and we can hardly keep up with it all. Beans are the biggest time gulper. Luke told me the other day, as we were yet again picking beans, that he wished it would hail right over all the bean plants so we wouldn't have to pick anymore.

As the months have progressed, I have seen a wonderful work ethic developing in our children. I am so very proud of them. They have pushed through in cold, rain, bugs galore, heat, sunburn, and humidity to help everyday out in the gardens or pick up the slack around the house when Lyle and I can't. Even the youngest at seven years old has been a big help. They are also a huge help with the markets, helping with the loading and unloading, setting up and selling, giving change, and interacting delightfully with all our customers.

I have to give a great big Thank You to Ed's parents, Bill and Joanne, for all their help with weeding and harvesting. We are truly grateful. We have enjoyed getting to know them and spending time with them out in the gardens or washing produce at the house. Thank you Des, for helping with the recipes and pictures, and of course the New Ulm Farmers Market.

I have gained an incredible wealth of information and experience throughout this journey and it has been a great character building adventure for our whole family.

May God Bless you all,
Valerie

Recipe of the Week: Basil, Shrimp & Zucchini Past and Shaved Zucchini & Fennel Salad

Being that Ed is threatening random acts of charity by offloading our zucchini in to unsuspecting open vehicles, the rest of us thought that perhaps our recipes this week should feature zucchini in order to help avert Ed's plan...dun dun dun

BASIL, SHRIMP & ZUCCHINI PASTA

1/2 cup chopped fresh basil leaves, divided
1 8-ounce can tomato sauce 
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper, or more to taste
cayenne pepper to taste, we suggest starting with a pinch
1 pound peeled and deveined raw shrimp
2 cups orecchiette or other small pasta (whole wheat does work well and is heart healthy!)
2 medium zucchini or summer squash or 1 of each

Directions:

1. Combine 1/4 cup basil, tomato sauce, 2 teaspoons oil, garlic, salt, pepper and cayenne in a medium bowl. Stir in shrimp; let stand for at least 10 minutes and up to 30 minutes.
2. Meanwhile, cook pasta in a large pan of boiling water until just tender, 8 to 11 minutes or according to package directions. Drain.
3. Quarter squash lengthwise and cut into 1/4-inch-thick slices. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the shrimp mixture along with the squash. Cook, stirring, until the shrimp are pink and just barely cooked through, 3 to 4 minutes. Stir in the pasta and heat, stirring, until piping hot, 1 to 2 minutes. Stir in the remaining 1/4 cup basil and season with pepper.

SHAVED ZUCCHINI & FENNEL SALAD

1 pound zucchini (2-3 medium)
1 large bulb fennel, quartered and cored, fronds reserved
2 tablespoons extra-virgin olive oil 
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup slivered red onion
6 tablespoons shredded Manchego or Asiago cheese

Directions:

1. Very thinly slice zucchini lengthwise into long strips with a vegetable peeler, mandoline or knife. Place the strips on a double layer of paper towel and let stand while you prepare the rest of the salad.
2. Very thinly slice fennel bulb with a knife or mandoline. Chop enough fronds to equal about 1/4 cup. Whisk oil, lemon juice, salt and pepper in a large bowl. Add the zucchini, fennel, fronds and onion; gently stir to coat well. Serve sprinkled with cheese.

To market, to market, to buy ...I mean to sell produce

This was our first week spent at the Mankato Farmer's Market, it was also our first week with all of our tomato varieties being ready. All I could think was..about time...and we need more room! Ed built and installed some sidewalls on the S-10 so that he could fit all the produce we needed to bring to the New Ulm market. We couldn't really stuff the Prius full of market goodies as I had my 8-5 job and we didn't think it would be a good idea to let them bake in the car on Thursday. I came home Wednesday night to see a saggy butt truck...and a husband worried that if he added any more weight it might be too much for the springs on the truck. So of course I couldn't resist a photo opportunity!

Only room for a driver and a cup of coffee!

Saturday was probably one of the coolest I can remember for a long time. It was cloudy, but not humid...warm but not hot...I actually had to put on a jacket! Got some funny looks for doing it but this CA girl doesn't take to 60 degree weather as easily as my native MN hubby (who was saying "man it's good to wear long sleeves again"). We arrived at the New Ulm Market 20 min. earlier than we normally do thinking we'd have plenty of time, but as the clock ticked down Ed was rushed to get the remainder of the peppers out on the table in time for the bell to ring signaling the start of the day.

We had to rearrange how we setup to try and squeeze more room out of our 2 parking stalls!

 

Onions, leeks, shallots, chives and swiss chard

Ed weighing out the peppers

4 of the 5 different tomato varieties we brought with us

Cilantro, eggplant, carrots, and beets

Once again I had my normal Sunday walk through the garden and found some watermelon (sugar babies) that are almost ready for market, sweet corn that will finally be ready later this week, and the edamame pods that are beginning to form. I also discovered what a beautiful flower okra produces.

watermelon that is almost ready for harvest...maybe another week or two

edamame pod that has formed

habanero peppers

okra flower

Recipe of the Week: Jalapeno Poppers & Carrot Cupcakes

Well I have decided to try something a little different this week and change the format of the blog. I figured that this way I could have all the recipes we wanted to share posted on the blog instead of only one here with the additional on Facebook, and it will also be archived now so if you missed out on something it will be easy to find again!

I wanted to share two recipes this week with you. The first is inspired by Otto's Feierhaus & Bierstube in New Ulm from my days working as a bartender. It was my favorite appetizer on the menu and made excellent breakfast in the morning! 

BACON WRAPPED JALAPENO POPPERS

25 fresh jalapeno peppers
14 -16 ounces cream cheese
2 cups shredded cheddar cheese 
2 (16 ounce) packages bacon 

Directions:

1. Cut stems off of peppers and cut them all in half longways.
2. Remove seeds from peppers.
3. Fill each pepper with cream cheese and sprinkle cheddar cheese on top.
4. Wrap 1/2 slice of bacon around each pepper half.
5. Place on baking sheets and place in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked.
6. Remove and serve when cooled.

The second recipe this week is for all of the baking enthusiasts...

CARROT CUPCAKES WITH CREAMCHEESE FROSTING

2 cups of grated carrots
2 cups of flour
1 ½ cups of sugar
1 cup of oil
½ cup of chopped walnuts
½ cup of shredded coconut
3 medium eggs
1 cup raisins
2 tablespoons of crushed pineapple
2 teaspoons of baking powder
1 teaspoon of baking soda
½ teaspoon of cinnamon
½ teaspoon of nutmeg
¼ teaspoon of mace spice
Frosting

Directions:

1. Preheat your oven to 350°F (175°C). Place muffin liners in standard muffin pan.
2. Combine the grated carrots, sugar, oil and eggs then set aside.
3. Sift together the flour, baking powder, soda, cinnamon, nutmeg and mace. Then gradually add the dry mixture to the carrot mixture.
4. Fold in the raisins, crushed pineapple, chopped walnuts nuts and shredded coconut. Then spoon the batter into the prepared muffin pan(s).
5. Bake for 30 to 35 minutes, until done and allow to cool, then frost.

A summer of learning, a summer of change

Many people will tell you that the first few years of a new business are what's known as the hardest and those in which we grow and succeed or fail. We have certainly been learning alot during our first year here at Kelso Acres. We have discovered which markets are best during different times of the year as well as what sells best at one market may not sell as well at another. Other growing pains have included surprise costs in canopy's, tons of coolers, building a box for the truck so we can fit more produce to bring to the markets, and trying to find a way to keep tomatoes upright without the aide of tomato cages. Mostly it's been in discovering that what is traditionally done for a personal garden, doesn't quite work well (economically speaking) on a large scale. We have learned that some days harvesting, cleaning and packing can take all day which is why we are looking to implement a few minor changes here at the farm.

We are very excited to announce that we will be attending the Mankato Farmer's Market on Tuesday, Thursday and Saturday every week starting the week of 8/7! We will still be attending the New Ulm Farmer's Market on Thursday and Saturday as well and filling in the other markets when possible (if we have enough produce). We hope that by focusing our efforts on our two larger markets it allows us more time in the fields to harvest and weed so that we can continue to provide the best produce possible to everyone who comes to see us. (Hopefully no more dawn to dusk days...or at least that they are fewer and less frequently needed!)

I truly enjoy my weekly walks through the garden on Sunday mornings as it is always full of surprises! Since I always have my camera along (love love love to take photos and scrapbook) I have included some pics to share and of course had a hard time limiting myself. ;)

Cucumbers are coming along nicely now that they have a trellis to climb

The sea of dill

Sweet corn has tasseled out!

The ears are small but they are growing!

We have many different varieties of peppers in our garden such as Serrano Del Sol, Habanero, Jalapeno, Anaheim, Cayenne and of course multiple varieties of bell peppers. So for those who enjoy making homemade salsa and/or pickled jalapenos there will be plenty to choose from this year!

 Cayenne peppers

Bell Peppers

 

 Jalapeno

 

Habenaro

Eggplants are ready for harvest...well some of them anyhow

Just a different variety of grape tomatoes...I even spied a roma that was starting to turn!

Rain Rain Go Away...wait....what ?!?

Lately we've been having what can be considered typical weather here in Minnesota. Thunderstorms, strong winds, and humidity so high that there is condensation on the windows of your home with air conditioners working round the clock! Friday this past week was no exception, however, it was harvest day. We had to get veggies pulled and washed for our three markets the next day. Normally we are very thankful for the rains that come and give our garden a much needed drink to quench it's thirst in this heat wave we're experiencing now, but on Friday all we wished was that it could hold off for just a few hours so we could get our work done.

This past Friday we had three rounds of thunderstorms throughout the day and even lost power for awhile. Thankfully it didn't take too long to get the power up and running otherwise our produce wouldn't have looked nearly as nice as it usually does with all the sloppy wet mud clinging to it! Harvest was finally done closer to 6 pm on Friday when normally it's done around lunch time!

Gotta love it when the humidity is so high the camera lens is fogged up!

The poor table is a little over crowed as is the Prius with all the wonderful produce. I think I need to find a way to squeeze another table in the car somehow!

Ed and I enjoyed a walk through the garden this morning and I came back with muddy toes! Guess the weeding will have to wait until the soil can dry out more. We did find a few additional surprises this week in that our cauliflower is starting to produce, the sweet corn is continuing to grow nicely, okra is ready for harvest, watermelons are flowering and we have baby peppers!

Cauliflower

Stevia

Edamame flowers

Watermelon flower

Fennel

Sweet Corn

Baby Jalapenos

Okra

A spider keeping a look out for our eggplant!

Flowering Eggplant

What a difference a week makes!

This past week we've added a few additional trips to the market list with the opening of the New Ulm farmer's market after the 4th. So instead of attending 1 market Tuesday, Wednesday & Thursday and 2 on Saturday we are now going to 1 on Tuesday, 2 on Wednesday & Thursday, with 3 on Saturday!

After Ed got home yesterday from the Annandale flea market & we unpacked the truck (tent included) and he took a nice long nap, we then took our stroll through the garden. It truly is amazing how much these plants grow in one week! We also had a nice discovery this week after harvesting cabbage, as Ed was removing leaves he found a surprise. The cabbage started to produce another head! It is the garden that keeps on giving...

You can see the secondary head growing just above where we harvested the first.

Pretty soon we will have produce coming out of our ears! We brought cabbage, broccoli, snow peas, carrots, cabbage, swiss chard, green beans and lettuce (iceberg, romaine & green leaf) to market on Saturday. The walk through the garden last night showed that the zucchini has grown about 3" in just a few days and should be ready soon, while the next batch of radishes are about grape size..probably 1 more week and we'll have those to sell as well. Other items coming soon are the roma tomatos, grape tomatos, and okra. 

Pole  beans...using tomato cages to help them climb

Sweet potatoes are coming along nicely

The next bed of cilantro to be picked

Cilantro that went to flower and will become coriander. I love how one plant can provide 2 amazing flavors!

Using fence posts and twine to keep the tomatoes upright. With over 1,000 tomato plants, cages would be quite expensive so a different, low cost alternative was thought up. It will be interesting to see how the twine holds up to the weight of the tomatoes as they grow.

Roma tomatoes

Orange blossom tomatoes...I made a wonderful sauce with them last year.

Help me Obi Weed Kanobi...

A great disturbance was felt in the garden this past week as many weeds were up-rooted, mowed or weed-whipped in order to provide growth and light to our emerging veggies and herbs! There is a great path of destruction in the walking paths along the plant beds and the veggies are rejoycing for all the space they now have to spread their roots and grow!

Onions started in the greenhouse and the planted by hand in the garden

 

 Watermelons are off to a good start...especially with the chickens doing their job and picking out the seeds from the straw before it was used as mulch to prevent weed growth!

mmm...tomatoes are well on the way..salsa fresca anyone?!?

Other adventures this weekend included camping at the Annandale Flea Market on Thursday night to make sure we had a good spot for Friday and Saturday. Unfortunately the heat and mugginess (is that even a word?) here in MN drove people away from the market Friday and to the lake or inside for much needed reprieve. Severe storms came Friday night and as the tent was collected and awning broken down the sirens went off and I raced to the safety of Bill and Julie's home...thankfully they were only 5 minutes away! I got indoors just as a tree snapped in their campground with the top laying in the roadway and we all crowded (20+ people) into the basement for safety. It was our nephew's 13th birthday and we opened presents by candle and lantern light. Just as he blew out the candles of the DQ (Dairy Queen) ice cream cake the lights came back on and we all rejoiced as there was much discussion whether the bathroom could be used if we were without power for the 24 hrs we were prepared to see happen. 

We arrived Saturday to see our awning was moved and our spot was lost, but at least we were safe and dry Friday night. We got to experience the overflow area and were incredibly thankful to those who searched among the 250+ vendors there to find us way in the back just to score some of our tasty lettuce and radishes! It was so touching to know that our produce was valued that greatly...