In their shares this week, members will receive the following vegetables: rhubarb, spicy microgreens, bok choy, head lettuce, radishes and kale.  

This newsletter includes a roundup of news from the farm as well as information and recipes. Feel free to jump to the bottom of the newsletter to find the section titled, “This week’s veggies and recipes.”

News from the farm

This week’s delivery marks the start of the fourth CSA season for Rising Phoenix at our farm in Barnum, but it’s Heather-Marie’s 14th year owning this business. 

So far, the 2024 growing season has been a soggy one. In just one week during the month of May, it’s likely the farm experienced as much rainfall as we did the entire growing season in 2023. 

For the most part, the rain has been a good thing. We desperately needed the water after last year’s extreme drought brought with it poor growing conditions and critters that threatened our produce. 

But the wet conditions have posed challenges as we scrambled to get plants into the ground between storm systems. The wet weather has also brought with it swarms of mosquitoes that often force us to work in bug nets. 

But it’s a year in which we’re feeling great optimism. Last year’s summer intern, Olivia, has returned for another season and brought with her a friend and classmate, Amelia. The two of them will be working with us on Tuesday’s as we harvest for our CSA deliveries. 

We’re also getting help from Kristina, who is a longtime friend and CSA member. She’ll help us with both on-site and administrative farm tasks this season, including work on this very newsletter. 

There are a few improvements in place at the farm this year that we also hope will lead to a productive season. 

First, our state-of-the-art irrigation system is in place, which allows us to use water efficiently. 

Second, our new 95-foot high tunnel is up and running. It’s where we’ll grow the bulk of our tomatoes as well as cucumbers, snap peas and hot peppers as the season progresses. 

We also continue to learn how best to manage our land and our soil. After taking part in a University of Minnesota Extension project, we began working with John Stoltz from the Carlton Soil and Water Conservation District to look at changing the types and amounts of organic fertilizer we are using to ensure our plants are healthy but that no unneeded runoff of phosphorous would threaten water quality. 

The wet weather has put us slightly behind in our planting schedule, but we remain very optimistic about the possibilities of this growing season. 

Important dates and details

Here is a rundown of important dates and other happenings at the farm.

Friday Farm Stand opens July 5

First farm stand: We will be opening our farm’s roadside farm on the Fourth of July holiday weekend. Our farm stand will be open on Friday, July 5. Our hours this season will be from 3 to 6 p.m.

Cider with your farmers

Meet your farmers for a cider at Duluth Cider. This cidery is owned by our friends Val and Jake, who also happen to be members of our CSA.  This is a chance for your farmers to relax and for everyone to hang out and have a pint of either alcoholic or nonalcoholic beverages.  We can even play bingo if people are up for that.  

• Date: Tuesday, June 25 
• Time: 7 p.m.
• Location: Duluth Cider

Images from the farm

This week’s veggies and recipes

This week’s share offers a variety of early season produce that should provide some bright, tasty dishes. For CSA members, make sure to consult the member portal, which offers tips on storing and preserving what’s in your boxes.

Kale totchos

This is a “recipe” that John came up with while watching the Minnesota Timberwolves in the playoffs a few weeks ago. It’s very simple and will taste fantastic with the early season kale, which is quite tender and delicious. All “amounts” are approximate.

Ingredients

• Tater tots
• Garlic, minced
• Olive oil, 3 Tbs
• Kale, large bunch, stems removed, torn into shreds
• Grated cheese, at least half cup

Instructions

This entire dish can be made in a cast iron skillet or a glass casserole dish. Preheat oven to the temperature on the tater tot package. 

Cook the tots while preparing the other items. Once the tots are how you like them, smash then a little to break them up a bit using a spatula or wooden spoon. 

Next, add oil, garlic and kale and combine it all, allowing the kale to wilt. If the kale is tougher, you may want to add a couple of teaspoons of water to cook it down more.

Combine again and toss in the cheese.

Return to the oven and cook until the cheese is melted and the ingredients are combined. Enjoy! You could serve this with salsa or sour cream if you liked. You could always put a fried egg on top as well. 

Rhubarb Custard Bars

INGREDIENTS:

FOR THE SHORTBREAD

• 1½ cups all-purpose flour
• ⅓ cup granulated sugar
• ¼ tsp fine sea salt
• ¾ cup cold unsalted butter (1½ sticks), cut into 1-inch pieces

FOR THE FILLING

• 10 ounces rhubarb, sliced (2½ cups), plus 1 slender red stalk for the top
• 1¼ cups granulated sugar
• 4 large eggs
• 2 Tb freshly squeezed lemon juice (1 to 2 lemons)
• 3 Tb all-purpose flour
• 1 Tb finely grated orange or lemon zest
• Pinch of fine sea salt
• Confectioners’ sugar, for serving

DIRECTIONS: 

 1. Preheat Oven and Prepare Pan:

• Heat oven to 325°F.

• Line a 9-by-9-inch pan with parchment paper, leaving an overhang on two sides.

2. Make Crust:

•In a food processor, pulse together flour, sugar, and salt.

• Add butter and process until crumbly dough forms.

• Press dough into the lined pan evenly.

• Bake for 35-40 minutes until golden at the edges, rotating halfway through.

• Transfer to a wire rack and increase oven temperature to 350°F.

 3. Prepare Filling:

• In a medium saucepan, cook rhubarb and 1 cup sugar over medium-low heat until juices are released.

• Simmer, stirring occasionally, until rhubarb breaks down (15-20 minutes).

• Transfer to food processor and let cool for 15 minutes.

4. Prepare Rhubarb Strips:

• Using a vegetable peeler, peel long strips from a rhubarb stalk.

• Cut strips into 1½-inch lengths, set aside.

5. Finish Filling:

• Add eggs, remaining 1/4 cup sugar, lemon juice, flour, zest, and salt to the food processor. 

• Pulse until the mixture is puréed.

• Pour onto baked shortbread base and scatter rhubarb strips on top.

 6. Bake:

• Bake for 20-30 minutes until filling is set and puffy.

• Cool completely on a wire rack.

7. Cut and Serve:

• Use parchment overhang to lift pastry from the pan.

• Cut into 1¾-inch squares.

• Dust with confectioners’ sugar before serving.

Bok Choy, Apple, and Carrot Slaw

INGREDIENTS:

• 2-3 heads baby bok choy
• 1½ tbsp fresh lemon juice
• 1 tsp coarse salt, divided
• 1½ tsp canola oil
• 1 apple, peeled and cut into matchsticks
• 1 carrot, peeled and cut into matchsticks
• ½ tsp grated ginger
• Freshly ground pepper to taste

DIRECTIONS:

1. Prepare Bok Choy:

   • Cut bok choy in half lengthwise.

   • Trim off the base of stems and any bruised leafy tops.

   • Rinse each half thoroughly to remove grit.

   • Slice each half crosswise into thin strips.

   • Place in a colander, rinse lightly, and shake to remove most of the water.

   • Coat with ½ tsp salt and cover with a plate that fits inside the colander. Weigh it down with a canned good.

2. Prepare Apple and Carrot:

   • In a medium bowl, combine apple and carrot matchsticks.

   • Add lemon juice, canola oil, and grated ginger.

3. Combine Ingredients:

   • Add bok choy to the bowl with apple and carrot.

   • Add remaining ½ tsp salt and freshly ground pepper to taste.

   • Stir well.

4. Refrigerate:

   • Refrigerate for at least 15 minutes before serving.

Grilled Romaine Salad with Buttermilk-Chive Dressing

This recipe was given to us by former CSA member Jack Kelly.

INGREDIENTS:

SALAD

•  4 heads of Romaine lettuce
•  1 small red onion
•  2 tbsp olive oil (or cooking spray)
•  ½ cup freshly grated Parmesan cheese
•  Salt and pepper to taste

BUTTERMILK-CHIVE DRESSING

•  ¾ cup buttermilk
•  ½ cup mayonnaise
•  2 tbsp chopped chives
•  1 tbsp minced green onion
•  1 garlic clove, minced
•   ½ tsp salt
•   ¼ tsp freshly ground pepper

DIRECTIONS:

1. Prepare Dressing:

   • In a bowl, whisk together buttermilk, mayonnaise, chives, green onion, garlic, salt, and pepper. Set aside.

2. Prepare Vegetables:

   • Discard tough outer leaves of Romaine, and cut in half lengthwise, keeping leaves intact.

   • Peel the red onion and cut in half, then cut each half into 4 wedges.

   • Brush Romaine and onion with olive oil or spray with cooking spray.

3. Grill Vegetables:

   • Grill onion wedges until desired doneness.

   • Place Romaine halves, cut sides down, on the grill. Cook for 2-3 minutes, or until just wilted.

4. Assemble Salad:

   • Divide grilled Romaine halves on serving plates.

   • Top with grilled onion wedges.

   • Drizzle with buttermilk-chive dressing.

   • Sprinkle with freshly grated Parmesan cheese.

   • Season with salt and pepper to taste.