Week four!
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Week Four

Summer squash's debut!

Hello friends
Welcome to Week Four! And look who decided to show up this week, the summer squash and zucchini. The picture above is of a Zephyr summer squash. I like the Zephyr variety because it is so beautiful-and that immediately translates to delicious in my mind. Green on the bottom, golden on top, what a treat. The flower is still attached to this small summer squash, as soon as it is mature enough to harvest, the flower will come off. It's fun to watch the bees buzz around the flowers, pollinating them, and turning them into summer squash.

We've had a wonderful week of weather. I wish all summer days were as pleseant as this week has been. We feel very lucky to be farmers and thank you for your support that allows us to continue farming. I can think of nothing I'd rather be doing than working outside in that beautiful sun and fields of abundant produce.

Look at this hard working crew!

We had 20 volunteers come out Tuesday night to help us tackle the thistle. I cannot believe how much this crew accomplished-night and day. Many hands does make for light work! It also helped that it was an absolutely beautiful night, a calm and breezy evening of 72 degrees. Thistles be gone!
Michael and Ian are working in the hoophouse to transplant cherry tomatoes. This hoop house will protect the tender plants from the frost in September. Yep, we're already thinking of fall! The thin layer of plastic will allow us to enjoy cherry tomatoes well into fall. Yum.
This week the melons went out into the field. A little late? Yes, it was. The first round of melons did not germinate in the field. So it goes... The extra time allowed us to stale seed bed the field before we transplanted them out. This helps us get on top of the weeds. We prepare the soil, let all the weeds germinate. Once we have a field of weeds, we run over the field with a tractor. If we do this 2-3 times before we plant our crop, we are ahead of the curve.
This week in your box you will see:

Lettuce Mix-new, fun variety. Let me know what you think!
Peas-check out the recipe below. This is likely the last week for peas
Boc Choi
Fennel-new this week. Try it grilled, in pasta, or sliced in a cabbage slaw
Kohlrabi or beets-Kohlrabi still looks like a spaceship
Cucumbers-check out the recipe below
Zucchini or summer squash-try sautéing them with butter, onions, and sage
Some onions


I have two recipes for you this week using cucumbers, peas, and onions.

The first one is the simple one, for refrigerator pickles. Geez, I love these!
  1. Skin your cucumber and slice into medallions.
  2. Mix together equal parts white vinegar and sugar (usually 1/2 cup of each, ore more, depending on how many cucumbers you use)
  3. Slice your onions
  4. Throw it all together and top with freshly ground pepper and salt. You'll never look at cucumbers the same way
This stores well in your refrigerator, the longer it sits in the juice, the more it absorbs. These can be enjoyed right away as well!

The second dish is a bit more fancy, but equally as delicious. This recipe calls for shrimp, but you can use any protein you'd like. Or none at all!

Shrimp with apples and snow peas
  • 1 pound snow peas, trimmed and stringed
  • 6 tablespoons sweet butter
  • 2 large, firm apples, peeled and cut into thick slices
  • 2 tablesppons granulated sugar
  • 1/2 cup chopped onion
  • 2 pounds raw shrimp, shelled and deveined
  • 3/4 cup Dijon mustard
  • 3/4 cup heavy cream
  1. Steam the peas
  2. Saute apple slices in 2 tablespoons of butter. Sprinkle with sugar and quickly caramelize the apples on high heat so they remain slightly crunchy. Remove from the pan.
  3. Melt the rest of the butter in the same dirty pan and cook the onions. Raise the heat and throw in the shrimp. Remove everything from the pan.
  4. Deglaze the pan with the wine over high heat and reduce it by two thirds. Turn down the heat and stir in the mustard and cream. Simmer for 15 minutes.
  5. Throw everything together and enjoy!
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6903 115th St E, Northfield, MN, United States
Northfield, MN 55057

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