Welcome to our 2023 Community-Supported Agriculture program at The Greensted!
Every Tuesday, you’ll receive an email with that week’s CSA share contents. Please understand the early shares will be smaller. As the Gardens get going, there will be more variety and contents each week.
We know only some things are for everyone! So, we avoid putting bitter greens, excessive herbs, and hot peppers in your share. However, if you’re interested, we’ll have them on hand as a bonus when seasonally available.
Pickup is Thursday from 4-6 pm at The Greensted. Your box provides fresh, quality food for your family while integrating locally-grown agriculture back to the community.
Still interested in joining the CSA program? We have a few remaining spots! Call Jayne for more details at 507-358-2680.
Thank you for joining us in 2023!
In your CSA Box This Week
Wacky Salad
Microgreens
Asparagus
Green Onions
Chard (excl. mini shares)
Flowers
Rhubarb stalks
Salad Girl Dressing
Share Value: Full share: $36 Small Share $35 Mini Share $27
Asparagus, green onions, and greens are sourced from Prairie Hollow Farm in Elgin, MN.
And flowers from The Little Flower in Pine Island.
Recipe Of the Week
| Rhubarb Salad with Microgreens Maple syrup roasted rhubarb makes this salad shine brightly. This recipe compliments of our friend, Gwen Anderson.Prep time: 10 mins | Serves 4-6 INGREDIENTS 4-6 stalks fresh Rhubarb, cut into ½” chunks. Approx. 1.5 cups Maple Syrup 1 cup Quinoa + 1 ½ cups water 3 cups Wacky Salad or baby spinach 2 oz. Favorite The Greensted microgreens 6 oz crumbled soft cheese such as chevre or feta VINAIGRETTE 2/3 cup EVOO 1/3 cup apple cider vinegar 1 Tablespoon Lemon Juice ½ tsp. Salt Maple Syrup to taste Fresh herb: Mint, basil, chopped, add to taste To prep: Lay chopped rhubarb onto a parchment-covered cookie sheet in one layer. Drizzle maple syrup onto rhubarb, tossing to coat. Roast at 325 degrees for 10 minutes or until just softened. Once cooled, toss with a little brown sugar if you’d like it sweeter. Cook quinoa in 1.5 cups water til tender, around 20 to 25 minutes. Remove from heat; toss with 1 Tablespoon oil and a pinch of salt; chill. Tear salad greens or baby spinach into bite-sized pieces. Vinaigrette: Mix all ingredients, except mint or basil, together, blending well. I prefer mixing in a food blender or processor. Add chopped herbs and stir by hand. To assemble: Layer chilled quinoa, roasted rhubarb, torn greens, and microgreens. Toss lightly. Drizzle vinaigrette in, and toss lightly. Sprinkle cheese crumbles on top. Serve it up. Oh, so good! |
Around the Farm
Salad Girl is a small, family-owned company based in Mahtomedi, Minnesota. Their delicious dressings are made with fresh, organic ingredients that are never heated. All are gluten-free and dairy-free, with vegan options. Of course, we love to top our salads with the Lemony Herb and dip into the Dude Ranch. But no matter which flavor you choose, you’ll love it!
Meet the Team
I’m Rachel Willoner, Jayne’s oldest daughter. All of us in the family have worked with Mom and Dean over the past 6 years in one capacity or another. I appreciate the values and mission of The Greensted, providing community access to local foods. In May, I began part-time employment as Packaging Supervisor – aka standing in for Mom on all things happening in the busy work room!
Sourcing local foods has always been important for me personally to meet my own health goals. Food is fuel. It should work for me, not against. I love to go rock climbing on weekends.
My background: Liberal Arts specifically Musical Theatre.
Work experiences: Dry cleaners, coffee shops, house sitting, nannying, pharmacy tech, shipping and receiving, McDonalds, Chick-fil-A, waitressing, retail, teaching, but don’t ask me to grow stuff. 😉
Currently teach flute, voice and piano to students four evenings a week at Rochester Academy of Music. Would love to return to theatrical performance one day.
Recently started my own business with the vision of future financial freedom while guiding people to live healthy with less toxins in their home environment.
Favorite product from The Greensted: Sunflower Shoots!
I’m glad to be part of a great summer crew at The Greensted. I enjoy bringing a positive attitude and stellar organizational skills to the team. Thank you for supporting our CSA program this year!
On the Farm
This has been a “hurry up and wait” kind of spring. First we needed employees. In the space of 3 weeks we welcomed three new people. Let the training begin. We have had to wait for some to finish their school year.
We were behind schedule getting transplants started; then the weather was behind schedule. But alas, We’re is making progress. We have people in place and quite a few plants in the ground.
So far, we’ve planted:
potatoes
onions
beets
lettuces
carrots
eggplant
turnips
radish
garlic
Casey Vagts, Production Assistant.   |