Farm News
Up Coming Events
Recipes
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Recipe Links
www.epicurious.com
www.foodnetwork.com
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Newsletter #13 from Northern Harvest Farm
Delivery 13 of 18
September 8, 2010
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Hello Northern Harvest Farm members!
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Farm News
In your box this week you will find:
red and russet potatoes, tomatoes, carrots, cauliflower,
kale, onions, leeks, garlic, and acorn squash. This will be the last of the
leeks for the season. At the request of
a handful of members we have tried an acorn squash variety. It seems to be quite
nice. This will be the only one in the box this
season, but let us know if you like it. This will help us decide if we should grow
more of it in the future. There will be winter squash in the boxes for
the rest of the season.
The tomatoes are plentiful this year. All the pre-ordered tomato shares have been
filled and there are more shares available. Call or email if you are interested.
They are $40 for 40lbs of field tomatoes. You do not have to be a member to order
a tomato share from us,
although members have priority.
The farm is bustling with activity to get ready for
Harvest Fest this weekend, in addition to all the regular work. Rick and Heather-Marie
will be working the farmer's market booth and Karola and Lila will be joining them in the
afternoon. Rick was happy last night
with the rain since he had just spent most of Saturday planting fall cover crop
seeds. The cool weather this week has
definitely brought fall to the farm.
Have a great week!
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Up Coming Events
17th Annual Harvest Festival & Energy Fair
Saturday, September 11, at the Duluth Bayfront Park
8AM-10AM Free Farmers Market / 10AM-4PM Festival
4PM Keynote Speaker /
5:30PM Concert
www.theharvestfestival.org
Highlights This Year
Farmers Market
Open from 8AM-4PM and free to enter between 8AM and 10AM. Local
farmers selling honey, veggies, fruit, fermented veggies, organic
granola, flowers, jams and more.
Energy Fair & Festival Exhibitors
Over 60 businesses and organizations sharing information about energy conservation,
renewable energy, and sustainable living solutions.
Arts & Craft Village
Nearly 20 different artists and entrepreneurs selling a variety of
handcrafted and local items such as pottery, jewelry, clothing, tiles
& artwork.
Keynote Speakers
This year, thanks to a grant from Minnesota's Lake Superior Coastal Program we are
elated to bring John E. Ikerd and Nate Hagens to this years event as keynote speakers.
4PM - Nate Hagens, Post Carbon Institute Board of Directors, Managing Editor of
the OilDrum.com will present - The Coming Energy, Food and Financial Transition
2PM - John E. Ikerd,
Professor Emeritus of Agricultural Economics, University of Missouri
Columbia, author and character in the movie FRESH will present - Sustainable Energy
from Agriculture:A Question of Food and/or Fuel
Music & Concert
Enjoy
live music throughout the day and join us for a closing concert with
Stephanie Nilles and Yeltzi at 5:30PM following Nate Hagens keynote. Its
a great way to relax, enjoy some excellent music and company.
Workshops
A variety of workshops will be held every 1/2 hour between 11:30am-3:30pm in the
workshop tent.
Kids
From a free Kiwanis Kite Fly to Storytelling tent, petting zoo to making art from
nature, large puppets to the maypole. Hartley Nature Center hands on energy games
to UMD Outdoor Ed kids compost classes - there is something for all ages!
Local Food and Ale
Local
business will serve a variety of food and this year the Brewhouse
Brewery has made a special handcrafted ale from local hops and barley -
the Harvest Ale.
Visit www.theharvestfestival.org
to see a full listing of vendors, workshops, music, food, speakers and other activities.
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Recipes
Unstuffed Pepper Soup
1 ½ pounds ground beef
3 large green
peppers, chopped
1 large onion,
chopped
2 cans (14 ½ oz
each) beef broth
2 cans (10 ¾ oz
each) condensed tomato soup, undiluted
1 can (28 oz)
crushed tomatoes, undrained (I
used fresh tomatoes delivered this week. Was a bit more work, but I didn't have
the canned stuff on hand!)
1 can (4 oz)
mushroom stems and pieces, drained (I skip...I'm the only mushroom lover in my
family)
1 ½ cups cooked
rice
In a Dutch oven or
large saucepan, cook the beef, green peppers and onion over medium heat until
meat is no longer pink; drain. Stir in the broth, soup, tomatoes and mushrooms.
Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes,
stirring occasionally. Add rice; heat through. Yield 10 servings.
Roasted Carrots
3 pounds small carrots (including greens; carrots about 5
inches long), tops trimmed to 1 inch and carrots peeled
(just cut your farm carrots in half)
2 tablespoons olive oil
Preheat oven to 500°F with rack in
lower third.
Toss carrots with oil, 1/2 teaspoon
salt, and 1/4 teaspoon pepper and spread out in a large 4-sided sheet pan.
Roast 20 minutes. Reduce oven to 325°F and roast, stirring occasionally, until
carrots are browned and tender, about 25 minutes more.
Cooks' note: Carrots can be peeled 1 day ahead
and chilled in a sealable plastic bag lined with damp paper towels.
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Sincerely your farmers,
Karola and Rick Dalen
Northern Harvest Farm
218-384-9779