2013 June

This has been a year of transitions for us here at Reimann Family Farm! Christine and David got married this past February, and will soon start looking for a house and begin the arduous process of moving. Also, Vangie (aka Gram) took a fall over Thanksgiving weekend (2012) and fractured her spine. She now needs more care than before, and her well-being is our priority.

With these things in mind, we have decided to NOT offer CSA shares this year.  Instead, you can enjoy our vegetables by visiting the Signature Cafe in the Prospect Park neighborhood of Minneapolis.  Selling to the restaurant will give us a way to continue to share the abundance of our garden with the greater community, but will also give us the needed flexibility to take each week and month as it comes.

Thanks for your understanding and loyalty over the years!

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2013 Maple

A bumper crop! After a string of years that were too hot or too cold, this spring gave us a nice long run of drippy thawing days and freezing nights. We had a couple of fun family sap collecting days! (Darwin nobly took care of most of the rest of the days by himself–thanks dad!) After collecting the sap in buckets and bringing it back up to the yard, we store it in a stock tank until the next cooking session. You can see the chunks of ice floating in the sap in the photo above. It takes about 40 gallons of sap and many hours of tending a fire under a shallow pan to make 1 gallon of syrup.

The cast of characters pictured above are my parents Carol and Darwin, my brother Mark in the blue coat, Mark’s kids (aka the coolest niece and nephew in the world!), my new husband David in black, and me (Chris) in orange.

 

After two nights of frost and 18 weeks of CSA harvests, we have decided to call it a year and wrap things up with today’s box.  Our boxes have been the most abundant ever this year, which as you know can be a bittersweet blessing.  You may be trying to decide whether to rejoice with a meal of all meat and potatoes or cry a soft zucchini tear. Thanks for joining us for a great 2012 season!

IN YOUR BOX THIS WEEK:

  1. NEW! Parsnips.
  2. NEW! Popcorn
  3. NEW! Celeriac (aka Celery Root)
  4. NEW! Kuri winter squash
  5. Celery
  6. Cabbage
  7. Beets
  8. Carrots
  9. Rainbow Chard
  10. Eggplant
  11. Tomatoes
  12. Peppers, sweet and hot
  13. Hakurei turnips with leaves (have you tried them sauteed with your scrambled eggs yet?)
  14. Beans
  15. Onions
  16. Thyme (can hang to dry)
  17. Mint (can hang to dry)
  18. Arugula

Frosty Little Beet Leaves!

In your box:

  1. Tomatoes
  2. Zucchini/Summer Squash
  3. Cucumbers
  4. Broccoli
  5. Beans
  6. Onions
  7. Kale
  8. Eggplant
  9. Peppers — sweets and hots (hots are in their own bag, long skinny cayennes hang to dry easily for winter use)
  10. Cabbage
  11. Carrots
  12. Arugula
  13. Turnips with really tasty leaves
  14. Cilantro
  15. Thyme
  16. Rosemary
  17. Mint
  18. Basil
  19. Fennel
  20. Dill seeds (you can use these in cooking, or even plant a little windowsill winter herb garden!)
  21. LAST OF: Garlic

Special thanks to my mom Carol for spending the week in the garden taking care of everything while my dad enjoyed elk hunting in Colorado.  Welcome back, dad, we’re glad you are home safe and had fun!  Mom, thanks for holding down the fort and picking green beans and zucchini all by yourself!

 

In your box this week!

  1. Tomatoes — thankfully the forcasted heat this week should help the rest of the tomatoes continue to ripen,  You will notice less in your box this week because of cool temps.
  2. Broccoli
  3. Zucchini and Summer Squash — wow, we are finally past the peak of these guys!  Instead of trying to sneak them into your neighbor’s car, you can once again savor and appreciate them as they wind down for the year.
  4. Cucumbers — same as with Zukes above!
  5. Onions
  6. Rainbow Chard
  7. Eggplant
  8. Peppers – sweet and hot (everyone got a few hot cayennes — they are long and red and skinny.  They dry really easily, so if you don’t want to use them fresh you can just hang to dry and once dry crush them up into a jar for red pepper flakes.  The other kind of hot peppper, the yellow/orange Hungarian variety, is harder to tell apart from the sweet peppers so I continue to write “hot” for you on their stems.)
  9. Beans
  10. Cabbage
  11. Beets with leaves that you can use just like Chard
  12. Carrots
  13. Turnips with really tasty leaves
  14. Purple Basil
  15. Garlic
  16. Celery

Tomato slice fresh out of the dehydrator at sunset.

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Walking along the Rum River

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Joe the Dog enjoying a lovely afternoon walk.  In the spring we tap the largest of these Silver Maples lining the river bank to make maple syrup.

 

 

Happy Labor Day!  We have labored for you and have this beautiful box ready:

  1. NEW! Sage  — use it fresh or easily hang it to dry and once dry crumble into a jar for winter use.
  2. Cilantro
  3. Basil — store it dry in your fridge or in a vase on your countertop.
  4. Mint
  5. Cucumbers
  6. Zucchini and Summer Squash
  7. Broccoli
  8. Tomatoes
  9. Onions
  10. Peppers — mostly sweet, one hot Hungarian Wax
  11. Cabbage
  12. Kale
  13. Beans
  14. Beets with leaves
  15. Hakurei Turnips with really tasty leaves
  16. Eggplant
  17. LAST OF:  Sweet Corn


MISSING FROM PHOTO:  SWEET CORN!!

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In your box!

  1. Tomatoes
  2. Broccoli
  3. Zucchini and Summer Squash
  4. Cucumbers
  5. Onions
  6. Rainbow Chard
  7. Eggplant
  8. Peppers (sweet and hot)
  9. Beans
  10. Cabbage
  11. Beets with greens — more thinnings, just like last week.
  12. Carrots — orange and yellow.
  13. Sweet Corn
  14. Mint
  15. Dill

We were out in the cabbage patch and SURPRISE! we found this beautiful cauliflower baby looking for a forever family.

 

The reason there are less Sungold tomatoes in your box this week than usual.

 

 


MISSING FROM PHOTO: Onions and Celery (they were feeling shy and hiding out behind the packing shed)

In your box today:

  1. Tomatoes
  2. Broccoli
  3. Cucumbers
  4. Zucchini
  5. Cabbage
  6. Beans
  7. Kale
  8. Onions
  9. Eggplant
  10. Rainbow Carrots
  11. Sweet Corn — this is the 2nd picking of the first planting, so slightly lower quality than last week.  We’ll have the first picking (=higher quality) of the second planting ready soon!
  12. Beets with Greens — we had to thin out one of our beet plantings, so these are the young beets that we picked to make room for the others to get bigger
  13. Dill
  14. Cilantro
  15. Arugula
  16. Celery — remember, this is MN celery, which is smaller and more flavorful
  17. Sweet and Hot Peppers — the hot peppers are skinny (long Cayenne, shorter orangish-yellow Hungarian Wax)

 

In your box:

  1. NEW! SWEET CORN!
  2. Tomatoes
  3. Broccoli
  4. Zucchini and Summer Squash
  5. Cucumbers
  6. Carrots — orange and yellow
  7. Onions
  8. Rainbow Chard
  9. Cabbage
  10. Beans
  11. Eggplant
  12. Arugula
  13. Dill (young seeds)
  14. Cilantro
  15. Peppers — mostly sweet peppers (a variety of colors) and a couple Hungarian Wax hot peppers that say “hot” on the stem (they are small and yellow/orange)
  16. Purple Basil

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