Ploughshare Farm is excited to tell you that we now have plans in the works to offer additional products to our CSA customers!

I've taken advantage of the snow on the ground and the cold temperatures to connect with various area farmers who I know offer a selection of high quality food that I think my members would appreciate.  These are also farmers who I have confidence in for the integrity of how they raise their animals or produce their product.  

       
We are looking to include the following products (click on the links for a full description of the products we are offering):  

• Flowers
• Beef
• Pork
• Salmon 
• Chickens (from PloughshareFarm)
• Turkeys (From Plouhghsare Farm)
• Eggs (TBD)
• Honey (TBD)
• Strawberries(From Holmes City Berries

 As you can imagine, it's going to take some logistical work to be able to get all these wonderful products from the farms to you, our customers.  Before we move forward with any of these operations I would like to know how much interest there is by our members.  I need your help to find this out. Would you be interested in any of these items being delivered along with your CSA share?  Below is a link with a survey. It does not take long (and you are not committing to anything) but it will be very beneficial for me to figure out if these are ventures that Ploughshare should pursue.  Thank you, and have a fantastic day!

Farmer Gary

Click here for the survey

On Thursday evening, May 2, 2013, Ploughshare Farm is pleased to serve as a promotional partner as Beth El Synagogue in Saint Louis Park hosts Cooked: An Evening with Michael Pollan.  World-renowned author and activist Michael Pollan will guide our minds and our palates through “a natural history of transformation.”  Exploring the previously uncharted territory of his own kitchen, we are inspired by Michael to discover the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink.  In doing so, we are altogether more conscious of the world around us.  Presented as part of Beth El’s “Inspiring Minds” Series, tickets are available now at  or by calling 952-873-7300.  Don’t get closed out of this premiere event—some ticketing levels are already sold out!  A portion of the proceeds of this event will go to benefit Appetite for Change, a north Minneapolis non-profit which seeks to build individual, family, and community capacity to use growing, cooking and eating food as vehicles for social change.

Dear %%user-name%%,

It's looking like a great year at the farm! We are starting to plant in the greenhouse this week onions and leeks.  We also have many of our crew members already lined up for the season. (It's been easy this year because three of them are coming back from last year).  We are also working on some great plans to help educate members on how to utilyze the vegetables that you receive in your box. We are excited to tell you that this summer we will have professional chefs who will be giving tips on how to cook the veggies that you will be receiving!! Last week they started filming two simple technique videos: braised kale with onion and garlic and broccoli techniques.

 For many, our farm is not simply different way to get vegetables, but they are looking to transform their eating habits (as well as their entire physical health).   My vision for our farm is to become a vital resource for our customers for healthy living.  This year my focus will be to keep the momentum of excitement up for new members, providing as many tools such as cookbooks, the survival guide, and many recipes in our newsletter and Facebook page to keep them energized through out the season.   I would recommend checking out our Facebook page for the various interviews that I have done with local professionals in the community including naturopaths, doctors, psychiatrists and marathon runners. These interviews focus on health and wellbeing that includes and goes beyond) the food that we put into our mouths.

If you have friends, neighbors and coworkers that may be interested in joining Ploughshare please share with them the information. We have been selling shares very quickly this year.  In the past two weeks alone we have sold over 50 shares. Over the course of the next few weeks we will be setting up some more drop sites and various office buildings in the metro area and may fill up very quickly soon after these come online. Because of this I hope to be sold out by mid-April.  We really appreciate previous year member's business and hope that you will sign up before we are sold out for the season.

Remember, we do have payment plan options so that you don't have to pay for the full price up front.

Your friends at,
Ploughshare Farm

Dear 2013 Member,

Thank you for your early registration!!

It never fails... We get a nice February day like today where the sun is shining, birds are singing, ice is melting and folks start thinking about signing up for their CSA. There must be a thaw in all of us that gets us excited for spring with fresh veggies!!

On this Valentines day I want you to help spread the love!!  Help spread the word to your friends and colleagues and let them know that this is the time to sign up with Ploughshare Farm!! This will ensure that come June they will receive some of the freshest, nutrient rich veggies in the state!!

A great way to do this is by posting something about Ploughshare Farm on your Facebook page with a link to our website .  Or you may go to the Ploughshare Facebook and leave a recommendation.  In addition, by simply posting and/or "Liking" on the various posts that I make on Ploughshare Farm Facebook page your friends will see. 

One other way to help spread the word is to post a flier in your neighborhood.  Many  local coffee shops, yoga studios, doctor's offices and naturopaths would be happy to spread the word.

Most importantly, please BRAG to your friends that you are joined in the MN Outstanding Farmer of the Year's CSA Farm!!  Word of mouth is the best way by far to get the word OUT!!

I look forward to sharing with you soon some of the exciting plans that are in the works for the 2013 season

Thanks in advance,

Farmer Gary

For the last 10 years our vision has remained the same: to participate in the development of a healthy future for people, wildlife and the environment by growing, sourcing and providing food fostered with integrity, all while celebrating the flavors and shared joys of the table

Thank you for your support of Ploughshare Farm through out the years.  Please consider a contribution to support the vision of our farm into the future.

Accomplishments:

• Grower of the freshest, nutrient rich vegetables available in the area.
• Provided over 50 thousand pounds of produce to local and regional food shelves
• Developed the concept of the “Frozen Winter Shares” which was featured on the nationally broadcasted radio show, “The Splendid Table.”
• Voted Farmer of the Year in 2009 by the “Edible Twin Cities”
• Runner up nominee for Farmer of the year 2012 by Jaycees and 2011 by the Midwest Organic  and Sustainable Education Service
• Provided on-farm education to over 60 interns in organic agriculture
• Widely known educator and advocate for sustainable agriculture.

Ways you can support our vision:

1. Purchase a CSA Share for the 2013 Season
2. Make a donation to the “Harvest for the Hungry Program” (tax deductable)
3. Support our educational program by providing a scholarship contribution.
4. Purchase a gift certificate or CSA share for your employees, coworkers or family.

You can easily make a contribution to any of these areas by going to www.ploughsharefarm.com 

With yesterday’s cold temperatures the soil is finally freezing up as it goes into rest for the winter.  No matter how much I enjoyed last year’s mild winter temperatures I know that this year we really need a good, hard freeze.  A “real” winter with cold temperatures and snow would help control many of the soil pests and diseases that we experienced on our farm this past year, many of which farmers had never seen before in MN
      The soil is not void of life and activity during the winter time it’s just that vast amount of work is occurring underground.  The garlic heads that we planted this fall are putting their energy into the roots, and the cover crops are getting established and being prepared to activate life in the spring. 

     The regular patterns found within the seasons are not just good for the soil, but also for the soul as well. As farmers, our activity in the winter time tends to be more  inside as well.  During this time of year we take time to evaluate the past season and start to make plans for the next.  Our bodies need the rest from the physical work of being out in the elements every day, and we take time to balance our lives out with the more mental work of running a business.  During this time I am farming via spreadsheets, looking at rotations of our crops from previous years, evaluating which crops did well and what improvements we need to make.  I begin to pour over the seed catalogs that have already begun to arrive and get excited about the hundreds of varieties of crops that we could grow.  Already I’m being the process of hiring for next year’s intern crew as well as creating plans to make sure we meet our membership goals for next year.

 We look forward to the 2013 season.  From the response on the surveys, our membership was overwhelmingly pleased with the service of Ploughshare Farm for 2012.  It’s wonderful that the members felt that the quality, variety, and quantity of the vegetables were rated “excellent.”  This was despite the fact this summer we were experiencing one of the greatest droughts (according to researches) on recorded history. 

We know that there are areas for improvement. 

Ploughshare Farm Plans for 2013:

1. My priority #1 for the farm is irrigation.  I often times tell my interns that water is everything—too much or too little water can extremely affect the size, quality, and quantity of vegetables.  This is why this fall we have a major irrigation infrastructure project in the works.  Over the past month we laid thousands of feet of piping in the ground, we will be purchasing a larger irrigation pump as well as some new traveling irrigation sprinklers.  We are doing so that we can affectively and efficiently water all of our land even in the driest years.

2. Two years ago we started prepping approximately 10 acres of new land that we bring into vegetable production next year.  Such an increase will allow us to build the nutrients of our soil on all of our acreage and reduce insect and disease pressure on our crops.

3. More consistent help.  We have 2 of our long time crew members coming back next year and perhaps at least one of our interns returning.  We are building a solid work crew that will be more knowledgeable and efficient in growing, harvesting and cleaning the vegetables.

All of these improvements in our farm equate to higher quality and more consistent vegetables through out the season for our members.   If I was going to take my own Ploughshare Farm survey for 2012 I know I would be disappointed in the amount of broccoli, cauliflower, potatoes, peas, garlic and carrots that we were able to grow.  It wasn’t for the lack of trying that we didn’t have enough of these items.  We had planned and planted for an abundance of all these items.  This year however, the various bugs and drought took their toll on the quantity of this produce.  I am hoping by the improvements that are in the works that next year we can “totally rock” even on these items for 2013 and future years.   All in all I am excited for the potential for not only next year’s season but for the future of Ploughshare Farm as well. 

By now you should have all received information regarding renewal.  I hope you will all consider renewing before December 1st so that we have a good sense of how much effot we will need to make for new member recruitments for the 2013 season. To register you can go to register if you are a returning member you may renew.

I also have a couple of materials ready to print off so that anyone can use to help spread the word in your community about Ploughshare Farm.  

Tear sheet -- you can use this document to post in your local co-op, grocery store, coffee shop, yoga studio, chiropractor, school, church, etc.   

Hope you have a fantastic day.  Thank you for being a member of Ploughshare Farm.

Sincerely,

     Farmer Gary

Here are some pics to remember the season by:

Now taking orders for the following:

      1.Frozen Winter Shares(Featured on "The Splendid Table")-- We still have 10 shares available to order.  Update your membership here

      2. Thanksgiving Bird Packages--   This Thanksgiving why not put a Turkey from Ploughshare Farm on your table? A package includes 1 Turkey and 5 pasture raised chickens.

      3.A free range chicken package--includes 5, VERY PLUMP pasture raised chickens.

      4.A pork package-- Includes 30lbs of pork raised on Ploughshare Farm Vegetables.

For more details about the meat packages please go to:  http://ploughsharefarm.com/store/meat-and-poultry 

Please order by Tuesday, October 30th. We will be delivering the meat packages next Thursday, November 1st.  There are a limited number of packages available so please place your order early.

 

Picture of the "Chicken Tractor"-- This Turkey is about 3 weeks old. They are moved daily in these cages, giving the birds access to bugs, grass, and fresh air.  They also receive a large quantity of organic vegetables.

Thanksgiving Bird Package--You will receive one Pasture raised Turkey weighing between 12-17pounds plus 5 free range chickens weighing an average of 6 pounds

Pasture Raised Chicken Package--These were pasture raised birds (raised in chicken tractors), given many vegetables from the farm. These are very big and hearty birds averaging well over 6lbs a bird.

Pork Package--Pigs were raised on Ploughshare Farm fed a diet of LOTS of vegetables from our farm as well as grains (corn and soy meal).  

A package will contain at least #30 pounds of pork and includes chops, steaks, a roast, a ham, spare ribs and hocks.  Below is approximatley what will be included.  Please note: because the size of each cut varies, the pounds vary.

 What's included:

      
  Description                    Approximate Pounds      Packages included

Ham roast                        4.3                              1 package

Pork Steak                       4                                 2 packages of 4 steaks/package

Loin Chps                        10                                4 packages of 4 chops/package

Pork Roast                       4.3                              1 package

Spare Ribs                       2.65                             1 package

Hocks                              5                                 1 package

For more details about the meat packages please go to http://ploughsharefarm.com/store/meat-and-poultry

Hi storage share members,

We've been busy installing a new irrigation system this past couple days so I've been busy with this.  However, I know many of you have questions regarding your storage share so I thought I'd try to get some information out to you and include as many pictures as I am able.  Below are these pictures along with some tips and recipes.  If you have additional recipes to share please post them on the Facebook page so others (especially new members can see them.

The daikons make wonderful salads by the way.

I love roasting many of the root vegetables.

Hopefully, the tips from Emily (see below) will help assist you in storage of the vegetables
 Thanks for your order. Gary

Winter Squash--

Delicata, Sweet Dumpling

Red Kuri, Oarnge Kabocha and Buttercup

Pie Pumpkins

Daikon Radishes

Black Spanish

Red Meat (or Watermelon)

Also a pink Daikon (not pictured)

Celeriac

Sweet potatoes

Parsnips

ONIONS
Unlike standard yellow and white onions available all year, juicy onions like Walla Wallas are milder since they have less pyruvic acid (the chemical that irritates your eyes) and have a higher water content. 

Storage:
Store onions on a rack in a well-ventilated area spaced a few inches apart. You'll want to use them within three to four weeks.

How to Use:
Highlight this sweet onion s delicate flavor in more conventional dishes or preparations like salads and salsas. Sliced into wispy thin pieces on a mandolin, sweet onions melt into salads much like peeled cucumber slices. Finely diced, they fit in well in creamy dips and as a garnish for cold soups like gazpacho.

To enjoy the unique flavor of the Walla Walla, don’t cook more than a few minutes or their flavor and texture may be lost.

BRUSSEL SPROUTS 
Bussel sprouts contain high amounts of vegetable protein ad carbohydrates. Brussel sprouts, along with some of the other cabbage family vegetables, are thought to be a digestive stimulant. 

Storage:
To store, refrigerate unwashed sprouts in a plastic bag. They are best if used when fresh, but Brussels sprouts should retain integrity for up to 1 week. For long-term storage, Brussel sprouts may be frozen; blanch, cool, dry and pack into airtight containers.

Prep:
To clean and prepare for cooking, simply pare off the tough bottom part of the sprout stem and remove the two outermost leaves. 

How to Use:
• Toss sprouts in olive oil, lemon juice and a dash of salt and pepper, or top with a pat of butter.
• Marinate cooked sprouts overnight in your favorite dressing for use in salads.
• Toss sprouts into hearty soups and stews.
• Boil or steam sprouts approx. 5-8 minutes. Be careful not to overcook! They are best when tender but not mushy.

-Beets (no tops)

BEETS 
Be sure to enjoy this summer treat raw or cooked! Beets pair well with citrus, vinegars, mint, dill, marjoram, feta cheese and olive oil.

Storage:
Beet greens are best used fresh. Store greens wrapped in a damp cloth or a plastic bag in a refrigerator drawer. To maintain firmness of the beetroot, cut off leaves and stems 1-2 inches above the root crown. Store in a plastic bag and refrigerate in the hydrator drawer of your refrigerator.

How to Use:
• Try beet greens tossed raw into a green salad. Also use them steamed or sautÈed or in place of spinach or other dark, leafy greens (such as chard) in cooked recipes.
• Scrub the beetroot clean. If you peel you will lose trace minerals just beneath the surface of the skin. Grate into a salad, cooked or raw. Cube beets into veggie soups or stews. Serve sliced, steamed beets at room temp tossed in olive oil or a citrus vinaigrette and salt and pepper.
• To bake, cut off leaves and wash roots. Bake at 350 for 1-2 hours or until easily pierced with a fork. Rub off skins and cut off roots. Serve whole or sliced.

POTATOES
Potatoes are native to the Andean mountain regions of South America, but today are the leading vegetable grown worldwide. The potato is an excellent source of complex carbohydrates and minerals, particularly potassium — providing the skin is consumed — and a fairly good source of vegetable protein.

Storage:
Keep unwashed potatoes in your pantry or a cool, dark place until ready to use.

Prep:
Lightly scrub to remove all dirt. Keep the skins on for more vitamins.

How to use:

• Thicken soups with grated or pureed potatoes.
• Brush potato wedges with oil, sprinkled with spices, and grill 5 minutes per side until tender.

GARLIC
In general, the bulbs should be used within the week or two. Some of you may have good luck storing them longer (in a cool dry place), but be warned so that your garlic doesn't spoil on you before you have a chance to use it.

Storage:
For long term storage, garlic can be minced and covered with olive oil and stored in an airtight jar and frozen or refrigerated.

How to Use:
Cooked or raw, garlic is great! If you sauté, only heat it until translucent as it will burn quickly. To mellow its flavor, cook for longer but over low heat so it doesn't burn and smell/taste bitter.

Make garlic butter: Use 1/2 cup softened butter mashed with 4 minced cloves.

Roasted garlic: Cut tops off bulbs to expose garlic, brush or dab with olive oil and bake for 1 hour at 350º. Squeeze out of its skins and put on bread, on pizza, or an antipasto or appetizer platter.

CREAMY PUMPKIN PIE SMOOTHIE FOR TWO
http://ohsheglows.com/2012/09/07/creamy-pumpkin-pie-smoothie-for-two-an-advertising-update/

Yield: 4 cups

Ingredients:

    2 cups almond milk
    1/2 cup rolled oats
    2 tbsp chia seeds
    1 cup canned pumpkin
    1/2 tbsp blackstrap molasses
    1 frozen ripe banana
    2 tsp cinnamon
    1/2 tsp ground ginger
    1/4 tsp ground nutmeg
    1.5-2 tbsp pure maple syrup
    Coconut Whipped Cream, for garnish

1. In a medium-sized bowl whisk together the milk, oats, and chia seeds. Place in fridge for 1 hour or preferably overnight.

2. Add soaked oat mixture to blender along with the pumpkin, molasses, frozen banana, and spices. Blend until smooth. Add about 5 ice cubes and blend until ice cold.

3. Add maple syrup to taste. I found 1.5 tbsp was perfect for me.

4. Serve with Coconut Whipped Cream and a sprinkle of cinnamon on top!

PUMPKIN-CRUNCH GRANOLA
http://eatingwelllivingthin.wordpress.com/2011/06/03/gotta-crunch/

1/4 cup pure pumpkin puree
1/4 cup sugar-free maple syrup (OR agave)
1/3 cup  Whey Low Gold (OR Splenda Granular)
2 tablespoons sugar free Caramel Syrup (OR Vanilla, Toffee, Hazelnut…etc) OR add 2 T. more of maple syrup
1 egg yolk
2 teaspoons Pumpkin Pie Spice (OR 1 t. cinnamon, 1/2 t. ginger, 1/4 t. cloves, 1/8 t. nutmeg)
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups old-fashioned oats
1 cup chopped pecans (OR walnuts, macadamia nuts, coconut, etc)

In a medium bowl combine the pumpkin, agave, WL Gold, caramel syrup, egg yolk, spice, vanilla, and salt.  Stir in the oats and nuts until every flake is coated.

Preheat oven to 275 degrees.  Coat a 11 inch baking sheet with vegetable cooking spray and spread the oat mixture evenly.  Bake for 45-60 minutes (stirring every 15 minutes) or until deep brown.  Allow to cool completely on the baking sheet.  Store in an airtight container.  Makes approx 15 (1/4-cup) servings.

PARSNIP AND CARROT SOUP

1 medium leek, thinly sliced
4 medium parsnips, peeled and diced
4 medium carrots, peeled and diced
4 cups fat-free chicken broth
1 bay leaf
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 c. small pasta, cooked al dente and drained
1 T. chopped fresh Italian parsley
1 c. low-fat coutons

1) Cook leek in small nonstick skilled sprayed with nonstick cooking spray, over medium heat until golden. Place in 4-quart crockpot slow cooker.
2) Add parsnips, carrots, broth, bay leaf, salt and pepper. Cook on low 6 to 9 hours or on high 2 to 4 hours or until vegetables are tender. Add pasta during the last hour of cooking.
3) Remove bay leaf. Sprinkle each individual serving with parsley and croutons.

BRAISED CELERY WITH AROMATIC CREAM SAUCE
“From Asparagus to Zucchini”

8 large stalks celery
2 c. unsalted chicken stock
2 fresh allspice or bay leaves (or 1 dried)
1/2 t. chopped fresh thyme (or 1/8 dried)
1/3 c. heavy cream
salt and pepper

Peel the rounded side of each celery stalk lengthwise with a potato peeler. Cut crosswise into 4-inch pieces. Place in a large skillet over medium flame, add chicken stock, allspice or bay leaf and thyme. Bring to a simmer, cover and cook until celery is tender, 15-20 minutes. Uncover skillet, remove celery to a platter, and keep warm. Raise heat to high, add heavy cream, and cook, stirring occasionally, until liquid is reduced to a slightly thickened sauce. Season to taste with salt and pepper. Arrange celery pieces in a spiral, rounded side down, on the platter. Strain the sauce through a fine-meshed strainer and spoon over the middle of the celery pieces. Serve immediately. Makes 6 servings.

NUT BUTTER CRUSTED PARSNIP FRIES
http://ohsheglows.com/2010/04/16/these-fries-will-change-your-life/

Adapted from Diet, Dessert, & Dogs.
Yield: 1-2 servings.

Ingredients:
    3 medium parsnips, peeled and cut into thin fry-like strips
    3 tbsp nut butter (I used 2 tbsp chunky peanut butter + 1 tbsp almond butter)*
    1 Tbsp extra virgin olive oil
    1/4 tsp kosher salt, or to taste

Directions: Preheat oven to 400F and line a baking sheet with parchment paper for easy clean-up. Peel and cut parsnips into fry-like strips. In a medium size bowl, mix together the nut butters, olive oil, and salt. Take parsnips and toss in bowl with your hands until fully coated. Line up on baking pan and cook at 400F for 30-50 minutes until crisp. I cooked mine for 40 minutes, but probably could have left them in another 5 minutes to crisp up even more. They were wonderful!

Note: You can probably use any kind of nut butter you prefer!

From Emily Hoisington:
We have enjoyed stocking up on winter vegetables from Ploughshare Farm for a few years now. Each year we've learned from what worked and didn't work the year before. Here's what we've learned works best for us as far as storing winter vegetables. We've gotten some ideas from these books: "Preserving Food without Freezing or Canning" by the gardeners and farmers of Terre Vivante, "Root Cellaring: Natural Cold Storage of Fruits and Vegetables" by Mike and Nancy Bubel, and "Four Season Harvest" by Eliot Coleman.

We have an unheated room in our basement that we've converted to a root cellar. We added a vent to an unheated porch that we open in the fall to let in cool air and then close and stuff with insulation to keep from freezing in the winter, and we store the food on metal shelving. Potatoes hang from the shelves in their net bags. Carrots, beets, and other vegetables are packed in slightly damp sand in plastic buckets. We learned that if the sand is too damp they will get a black mold that turns them to mush by the end of the winter, but if it is too dry they will shrivel up. We've gotten the feel for the correct dampness now and keep our root vegetables until early spring. We also learned that 1 or 2 gallon size buckets work best. We tried packing our carrots in sand in large rubbermaid tubs, but they were too heavy to move and too much sand to dig through for carrots. The buckets are the right size that we can just bring one up to the kitchen at a time.

Cabbages and leeks don't keep as long as the root vegetables, but still surprisingly long, maybe a couple of months in the fridge or root cellar. Cabbages whose outer leaves are dried are still good inside.

We keep a thermometer and humidity meter in the root cellar and we know from watching the temperature that it is pretty much a walk-in fridge. We even used it as an easy place to defrost a turkey that didn't fit in the fridge.

Any kale we don't eat right away is easy to freeze or dehydrate. Dehydrated kale is simple to use, we just add it to soups at the end of cooking time, or soak in boiling water and then scramble with eggs.

Onions and winter squash like a slightly warmer, drier place than the root cellar, so we simply keep these in another area of our basement. The onions hang from metal shelves in their net bags, and the winter squash is placed on the shelves with space between them for air circulation. The key to keeping winter squash is to check them all periodically (For example, when going downstairs to do laundry) and if any of them have a soft spot to bring that one up to the kitchen to use. I just cut out and compost the soft spot and then cook the rest.

Along with a few pickled, canned, frozen, and dehydrated things, our root cellar feeds us through the whole winter. It's not until March or April that we begin to buy a few fresh things from the grocery store to help us wait until the first locally grown asparagus and greens come in. We eat a lot of meals of oven-roasted vegetables, raw grated carrot or beet salad, mashed root vegetables, a variety of soups, and filled dumplings such as pork and cabbage or potato and cheese.
Happy winter eating!
Emily Hoisington

Thanks interns and rest of the crew for all your hard work this season.   It really takes a unique individual to endure the incredibly long hours of physical work that’s required on a vegetable operation.  Having a good, solid crew that survives till the end of the year makes all the difference in the world to the season’s success!!  We had that this year.