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.
Tuesday, August 30, 2011
Wednesday, August 17, 2011
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
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
Monday, August 15, 2011
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
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 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:
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:
- 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.
- Meanwhile, cook pasta in a large pan of boiling water until just tender, 8 to 11 minutes or according to package directions. Drain.
- 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.
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:
- 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.
- 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.
Sunday, August 14, 2011
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
Monday, August 8, 2011
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!
25 fresh jalapeno peppers
14 -16 ounces cream cheese
2 cups shredded cheddar cheese
2 (16 ounce) packages bacon
Directions:
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
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
14 -16 ounces cream cheese
2 cups shredded cheddar cheese
2 (16 ounce) packages bacon
Directions:
- Cut stems off of peppers and cut them all in half longways.
- Remove seeds from peppers.
- Fill each pepper with cream cheese and sprinkle cheddar cheese on top.
- Wrap 1/2 slice of bacon around each pepper half.
- Place on baking sheets and place in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked.
- Remove and serve when cooled.
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:
- Preheat your oven to 350°F (175°C). Place muffin liners in standard muffin pan.
- Combine the grated carrots, sugar, oil and eggs then set aside.
- Sift together the flour, baking powder, soda, cinnamon, nutmeg and mace. Then gradually add the dry mixture to the carrot mixture.
- Fold in the raisins, crushed pineapple, chopped walnuts nuts and shredded coconut. Then spoon the batter into the prepared muffin pan(s).
- Bake for 30 to 35 minutes, until done and allow to cool, then frost.
Monday, August 1, 2011
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. ;)
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!
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!
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