Labor Day weekend

      The trees have started turning and it is becoming increasingly obvious that summer is about to end.  School starts next week and we can already see the garden slowing down.  But don't worry - we have lots of vegetables to bring to the farmers market.  :)

  We will have potatoes again this week.  This could be the last weekend we will have corn, so come and get it while you can!  Broccoli, cauliflower and cabbage will be making another appearance, and there might be a few fresh onions.  (If you are looking for green peppers I am really sorry to have to tell you that, while we have a few tiny on the plants they are not maturing as quickly as we would like.)
We will also be bringing more melons this week.  Yay!!  Most of them will be watermelons, but there might be a few cantaloupes and one or two of the special white watermelons (which someone said was marvelous with a little fresh lime squeezed over it - gonna have to try that).

  A few other vegetables will probably show up, too.  It depends on what is gotten ready before Becky heads down to the State fair.  So stop by the farmers market to say hi to Priscilla tomorrow . . . And if you make it to theState fair stop in at the Minnesota Grown booth to support our state's CSA farmers.

Have a great weekend full of good food and family fun!

Week 10

  Wow - we've had a really great weekend (a little rain, a little sun, topped off with some down time) and we're about to head into a new week.  (Thanks to all who stopped by at the Farmer's Market Saturday!)  We've been told that with just three weeks of deliveries left things will probably start to quiet down here on the farm - but we'll let you know how that works out.  :)

  Yes, there are just three weeks left.  While a lot of the vegetables you enjoyed at the beginning of the season have long since stopped producing, last week's boxes should be testament that there is still a lot of variety left.  Let's see . . . . what have we got out there . . . .

  If anybody has a You-Pick coupon left, now would be a great time to take advantage of the opportunity to come and pick some Beans.  (Getting enough beans to can into your regular weekly delivery might seem like an easy option, but it would really cut down on the variety you usually enjoy.)  Tomatoes are really flourishing, and I can't wait to make some fermented salsa.  (Oh yum!)  We still have corn, beets, carrots, potatoes, cabbage, kale, Swiss chard, broccoli, cauliflower, zucchini, yellow crookneck squash and a few cucumbers.  Also, the basil was looking really good last Friday, so if you want a sprig or two  tucked into this week's delivery, go ahead and mention it in an e-mail to Becky.
If that list of "availables" is starting to look a little too familiar and you feel the need for fresh inspiration, you could always head over to Pintrest or Epicurious.  (I did some web browsing this afternoon, just to see how many things one could do with Kale.  I had to quit because I got hungry.)

  If you have any special requests for this week's delivery, it would be great if you could e-mail Becky the day before - we'd hate to miss something and things can get a little hectic when we're packing boxes.

Thanks, and we'll see you later this week!

Dinner Ideas

  Just a little inspiration for what you could do with your produce, if you were so inclined.  Have fun web-browsing!

  Served with some crusty bread and a simple salad I bet this Sausage and Kale Lasagna  would be really yummy.  And this Kale spin-off of the classic coleslaw sounds pretty good, too.  I've heard that kale gets better after a frost, so I might try it later this fall as a last hurrah to summer.

  A classic creamy tomato and cucumber salad with this Crispy Potato Cake would be the perfect compliments to a grilled steak or that fresh fish from the lake.  And you can't go wrong with Brownies for dessert - even if they do have zucchini in them.  :)

No matter what you decide to make tonight, we hope your dinner is fantastic.  Thanks for stopping by!

Disclaimer: Falun Birch Farm's kitchen has not tested any of the suggested recipes, nor are we affiliated with their creators.  As a result we cannot take responsibility for the flops or brilliance that may result from the adventures of trying a New Recipe.

Farmer's Market

Hello friendly customers!!  Becky will be at the Roseau Farmer's market bright and early tomorrow morning.  And oh what goodness she'll be bringing!  There are potatoes - three lovely varieties including purple.  (Yukon Gold, Nodak, and Red potatoes.  Kenabek's might end up making an appearance, too.)  There will be multiple sizes available, including cute itty bitty baby potatoes perfect for that pot roast on Sunday.

We have an abundance of cherry tomatoes, and the slicers are starting to mature nicely.  (Sorry there won't be any cilantro for salsa making - its season has run its course and we are out.)

Lots of corn for sale!  We have Gotta Have It as well as several bicolored varieties.   (That's what happens when the rain washes off the row markers . . . .)

Zuccini will be available, as well as green and yellow beans.  Kale, broccoli,  zulima cabbage (great for sour kraut), cauliflower and kolarabi are also growing abundantly. 
AND . . . . . (drum-roll please!)

Three very fortunate people will have the option of buying the first three watermellons of the season - so make sure you come early!

See you there!!

Some great recipe's from one of our customers

Baked Kale Chips

1 bunch kale

1 tablespoon olive oil

Seasoned or garlic salt – use sparingly – found a little goes a long way as the kale shrinks

1. Preheat oven to 350 degrees.  Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner or paper towels work too.  Drizzle kale with olive oil and sprinkle lightly with salt.
3. Bake until the edges brown but are not burnt, about 10-15 minutes.

Chinese Noodle Salad

Can add chicken for a great summer meal!

1 – 3  oz package low-fat ramen noodle soup mix – discard seasoning packet

¼ cup slivered almonds

1 tablespoon sesame seeds

1 tablespoon canola oil

½ teaspoon grated ginger (optional – but adds nice flavor)

Dash salt - optional

3 tablespoons orange juice

3 tablespoons cider vinegar

5 teaspoons reduced-sodium soy sauce

5 teaspoons sugar

1 teaspoon toasted sesame oil

4 cup shredded green cabbage or ‘Chinese cabbage’

1 medium carrot, shredded

3 scallions, chopped

1. Preheat oven to 350 degrees
2. Crumble ramen noodles into bowl, add almonds, sesame seeds, and canola oil.  Toss to coat.  Spread onto a large rimmed baking sheet and bake for 10 minutes.  Stir, then bake until almonds and noodles are golden brown. Watch closely so doesn’t burn.  Let cool on pan on a wire rack.
3. Meanwhile, combine ginger, salt, orange juice, vinegar, soy sauce, sugar,  & sesame oil in small bowl or jar with tight fitting lid.. Whisk or shake until sugar is dissolved.
4. Place cabbage, carrot and scallions in large bowl. 
5. Just before serving toss vegetables with noodle mixture and the dressing.  Mix well.

Greek Tomato Salad

A favorite with summer’s flavorful fresh tomatoes!!!

Tomatoes – enough sliced to cover bottom of 8x8 inch cake pan or serving dish with sides.  Can use large or small tomatoes.

1 cucumber, sliced

3 scallions sliced

16 Greek olives, sliced

2 ounces Feta cheese, crumbled (about 2 tablespoons)

½ teaspoon minced garlic

1 tablespoon olive oil

2 tablespoons red wine vinegar

Pinch of  black pepper

Pinch of dried oregano or basil

1. Place tomatoes on bottom of pan, then layer with cucumber slices, sprinkle with scallions, olives, and Feta cheese. 
2. In small bowl mix garlic, olive oil, vinegar, and pepper.  May add salt and pinch of sugar to taste.  Pour over vegetables.
3. Sprinkle lightly with dried oregano or basil.
4. Chill or serve immediately.

The garden is producing abundantly

We have extra green beans, broccoli, cauliflower, kraut cabbage, zuccini, yellow crookneck summer squash, chinese cabbage, beets, kale, tomatoes, potatoes, herbs if anyone would like to take advantage of their free u-pics.Give me a call to set up a time to come out. Corn should be ready in the next week or two.

You can also find us at the Farmers Market in Roseau Saturday mornings from 8-12 if you ar anybody you know would like to purchase additional produce.