Hello everyone! Just a reminder of the last farmers market tomorrow at the downtown Whitefish Coffee Traders from 4-6 pm. We will have carrots, onions, winter squash, kale and maybe brussels sprouts (depending on how they look). See you tomorrow! Rebecca & Todd
Hello everyone! Just a reminder that there will be an indoor farmers market at the downtown Whitefish Coffee Traders this Tuesday (November 12th) from 4-6pm. We will be there with lots of carrots, onions, winter squash, purple jerusalem artichokes, a few potatoes, and maybe some kale. We will not be taking special orders this year but have lots of stock…get there early for the best selection!
Todd and I have been working hard on the new farm for the past month. We have planted garlic, poured a concrete slab for the new greenhouse and have started building two new high tunnels. The weather has not been very cooperative but it is November after all. We are really pushing the envelope to get things done in preparation for 2014. In the next month we hope to have 8 acres fenced, the greenhouse built and the high tunnels finished. Other projects include irrigation and power to the site. Phew! So much for Fall and WInter rest! We will keep you posted on the progress. See you all Tuesday!
Hello all! Are you craving local vegetables yet? We will be at the annual Whitefish Harvest market from 4:00-6:00 pm on Tuesday at Depot Park in our normal spot. We will have loads of carrots, onions, garlic , kale, broccoli and assorted winter squash. This is the last chance for Fall goodness until the Coffee Traders market in November! If you made a special order it will be ready for pick up at market. If you have not already placed a special order arrive early for the best choice!( i.e. we are no longer taking special orders! ) We will have 30lb & smaller bags of carrots available for purchase. See you there! Rebecca & Todd
Full Share: Salmon River squash, Delicata squash, onions, garlic, russet potatoes, carrots, and sungold tomatoes
Half Share: Delicata squash, onions, garlic, russet potatoes, carrots, and sungold tomatoes
Hello CSA Members!
Well, this is it! The last week of CSA is here. We would like to thank you all for being fabulous members this season, and we hope you enjoyed the experience. It was a blustery day out there, and as I sit down to a hot bowl of stew and watch the wood smoke from the apprentice quarters chimney, it feels like a good day to be done. The weather this season was some of the best we’ve had in 6 years, and our apprentices were all top notch, all making this a very enjoyable season for us. Joe and Melissa head out this Thursday to Chattanooga, Tennessee to start the next chapter, and Sandra will be sticking around a bit longer to help get the farm cleaned up before winter. As we transition into moving the farm to a new location, it feels good to have closure on this season knowing it was a good one.
Because there are no markets this week, we are hoping to shorten the CSA pickup time so we don’t have to sit outside freezing to death. Whitefish CSA will pickup at our normal market location between 4:30 and 6pm…just look for the big refrigerator truck. Eureka Share members will have to come to the farm to pickup their shares. And Glacier shares will be available at the McKeon’s house as usual…sounds like many of you might have some free time on your hands tomorrow thanks to Congress ….perhaps they’ll prove me wrong at 11:59pm.
While this ends the formal market and CSA season, there will still be a few opportunities to buy our produce. First up is the Harvest Market in Whitefish on October 15th from 4-6pm. We will have a signup sheet in Whitefish if you want to reserve some food for this market, otherwise you can email us your orders by no later than October 13th. We have grown an absurd amount of carrots, onions, and winter squash this year, so please let us know if you need any during the fall months, and hopefully we can figure out a suitable pickup location for you. Send us an email at Tenlakesfarm@yahoo.com, or call us. For all of you who put in special orders for this week, they are all packed and ready to go. We did run out of beets early on, so if you ordered them, but don’t receive them, it is because you order came in after they were out of stock. Sorry!
This week’s share is heavy on the storage crops, except for the tomatoes that just seem to keep going. The only new item in there is the Delicata squash, which is one of the sweeter and easiest to prepare of the winter squash. You can bake them, but you can also slice them and pan cook them, as the skins will soften with heat and do not need to be peeled. We have provided you a fancy little recipe as well.
On that note, all of us here at Ten Lakes Farm would like to thank you again for your patronage and for supporting a local farm. We hope you enjoyed the journey! See you on the hill!
Full Shares: Salmon River winter squash, garlic, onions, carrots, Russian Banana fingerlings, brussel sprouts, celery, and sungold tomatoes
Half Shares: Salmon River winter squash, garlic, onions, carrots, celery, and sungold tomatoes
Hello CSA members!
Well, it’s been quite a week. Rebecca headed off to the desert to run the Grand 2 Grand Ultra Marathon. I was hoping to have a day two update to include, but as of press time, no news. As of day 1, after 30.8 miles of running, Rebecca was in 3rd place in the women’s division…kicking butt like she likes to do.
It’s seemed like a bit of a marathon around here as well. Team Ten Lakes has been tackling the season end carrot harvest, as well as getting CSA ready and preparing of the last Whitefish Farmers Market. We have a new bed lifter to help with carrot harvest, and a new barrel washer for cleaning them….but it’s still a wet, tedious task. We have about 3,500 pounds put up in the cooler so far, with about another 2,500 pounds to go.
The winter squash in your share this week is an uncommon variety out of Idaho. It’s is becoming very popular due to it’s flavor, although this year there was a seed crop failure and so it was next to impossible to find from seed companies. Fortunately, we have a friend in Columbia Falls who saved his seed last year, and we bought some from him this spring. Given the seed shortage, I’m guessing you’re some of the few people getting to enjoy this variety of squash this year. And while we had a bumper crop of winter squash this year, unfortunately, I can’t say the same about our brussel sprouts. I don’t know if it was the hot, dry conditions in July, the aphid pressure, or some other deficiency, but our brussel sprouts have seem stunted all season. We harvested as many of them as we could this week, and they are undersized. However, we tried to include enough of them in the full shares to at least get you fix for the year, although I will miss the sight of young children running through market wielding the wild looking stalks.
The weather looks to be making a turn, and there was snow up on Krinklehorn this afternoon as we packed CSA boxes. I wish I had something more witty to add, but frankly, I’m pooped. Given Rebecca’s absence, my presence will be needed at the Whitefish Market on Tuesday evening. Therefore, I will be heading to Glacier to make the drop off in the early afternoon, so that I can return to Whitefish in time to set up market. This shouldn’t affect the CSA drop in anyway, but I just thought I’d mention it. We’ll see you tomorrow.
Full Share: Acorn squash, onions, garlic, chard, purple peppers, summer squash, tomatoes, and carrots.
Half Shares: Same items, smaller quantities
Hello CSA members!
It’s hard to believe that it’s September 16th, and we haven’t had our first frost yet. Last year, the first frost was August 28th on our farm, so the extra two weeks feels like quite a gift. The high tunnels continue to pump out tomatoes, the peppers are still going strong, and the summer squash are like the energizer bunny out there. The winter squash du jour is Acorn squash, which is excellent roasted with brown sugar on it.
Today we tested out our newest implement, which we had made by a local fabrication shop.
It’s a bed lifter, and it allows us to pop the carrots out of the ground without the arduous task of first loosening the soil with shovels or digging forks. It gets pulled behind the tractor, and the bottom blade undercuts the carrots and “pops” them up out of the ground. We tried it out today with stellar results, but it will really shine this week when we use it to dig up the 12 remaining beds of carrots for fall storage (I’m guessing those beds hold about 22,000 carrots).
And just to clarify, the Ten Lakes Farm CSA is 21 weeks long this year (same as last year). Because we got such an early start this spring, this means the end date is October 1st (Whitefish and Glacier) and October 2nd (Eureka) will be the last CSA drop-off days. Not to state the obvious, but after tomorrow’s delivery, there will be two weeks left of CSA. So, for the last two weeks, we will be delivering bulk orders for fall storage along with you CSA shares to make things convenient for you, if you are interested. There will be a sign up sheet at both markets this week, or, if you don’t pick up at CSA at market, just send us an email. There will be bulk carrots, beets, winter squash, onions, and garlic available for storage if you are interested.
Because you will be seeing winter squash for the remaining shares, we’re going to give you some more ideas. Rebecca found an interesting coconut milk, tomato, acorn squash bisque recipe, which gets really good reviews. It would be mighty tasty Wednesday when the high temp is 53 and it’s raning outside. Another great option (first shared with us by friends in Whitefish) is Antelope and winter squash enchiladas. I’m assuming you could substitute the antelope for any meat, although I don’t know why you would want to However, I think the most popular use of Acorn squash, judging from my childhood, is the aforementioned roasted with butter, brown sugar, and maple syrup.
Full Shares: Tomatoes, Buttercup squash, sage, peppers, celery, summer squash, carrots, basil, onions, cucumbers and garlic
Half Shares: Everything in smaller portions
Hello CSA members:
I remember back in April when our first apprentices of the season, Joe and Melissa, arrived at the farm and we stood on the hill looking down into the barren field of brown. They had seen the photos of the farm in full swing from the year before, but it was hard for them to visualize how just a few people were going to turn the brown field into a jungle of produce. And now, as the season winds down, the field is gradually returning to patches of brown soil as the produce is harvested off. Every year we enjoy this journey through the season, as the move from cold to hot to cold again, and the food we eat reflects the realities of the season. This year has definitely been one where the warm weather crops have stood out. We harvested over 500 pounds of tomatoes today, and the purple pepper house is once again brimming with ripe fruit. We returned to the winter squash patch for our second harvest, and ended up harvesting even more squash than the first time around. The greenhouse is officially at max capacity.
While some growing seasons seem to crash to a sudden halt (usually thanks to a crazy cold front), this years progression into fall has seemed gradual. The CSA share this week reflects the move from summer to fall, with a mix of fresh summer crops like tomatoes, basil and summer squash, as well as some storage type items such as carrots, onions, garlic and winter squash. Oh, and then there is the celery. This crop perplexes me every year, as it seems to take 3 times longer to grown than it’s supposed to. At this point, I’m convinced it will freeze to death before it gets any bigger, so into the share it goes. Break out the jar of peanut butter, or dry it in the dehydrator for later use in your winter soups and stews. Here is a recipe that will utilize your sage, buttercup squash and celery! It does not exactly look like soup weather for the rest f the week but give it a try! See you soon….
Full Shares: Salad Mix, carrots, onions, garlic, lots of tomatoes, eggplant, purple bell peppers, summer squash, and sweet corn.
Half Shares: Everything but salad mix.
Hello CSA members!
What a great harvest day. Cool and cloudy all day long, making the picking in the high tunnels a bit more bearable. Still no rain in this area as of late, but I’m keeping my fingers crossed that we see some this week. We officially set a new Ten Lakes Farm tomato record today….Sandra and I spent 4 hours in the high tunnels this morning and emerged with 456 pounds of tomatoes! The warm weather crops such as eggplant, squash, and peppers are all doing great, and you’ll receive another batch of them in the CSA this week. While I’ve been saying fall is in the air for the past 3 weeks, the last few days it has really sunk in that Fall is actually here. I can’t believe it’s September already. We picked the rest of the corn today…be sure to eat it ASAP when the sugars are at their peak!
As the farm winds down for the season, I have been spending 3 days a week at the new farm getting the fields ready for next season. It’s been a really exciting process of visualizing a new farm now that we have 6 growing seasons under our belts.
So far the ground has been shallow tilled to kill off the grass, then subsoiled to break the compaction from being 20 years as horse pasture, and then re-tilled after a recent rain to kill off any remaining grass that was sprouting. Our goal is to have the greenhouse and high tunnels in place before the snow flies, so here’s hoping that the snow doesn’t fly until November.
Having just finished dinner, it hard for me to seek out a new recipe when what I just ate was so delicious. I sliced eggplant, peppers, yellow squash, garlic and onion and cooked them in olive oil in a cast iron pan. Once they had really softened and almost began to dissolve, I mixed it together with brown rice pasta and basil pesto, and topped it with toasted sunflower seeds. I think I could eat that meal every day! But, I know not every shares my love of pesto, so Rebecca has found you a salsa fresca recipe to help you out with all the tomatoes…it even includes a little history on heirloom tomatoes.
Full Shares: Beans, potatoes, red onions, basil, broccoli, summer squash, tomatoes, carrots, and Sweet Corn.
Half Shares: Same, just in smaller portions
Hello CSA members!
It continues to be a warm and dry summer, and the warm season crops have really responded. We are having our best tomato and corn years ever, in terms of both earliness and yield. We have been harvesting winter squash periodically to get them curing in the greenhouse, and more than half of the onions have been pulled and are curing as well. The broccoli shoots have started to come back and look good after suffering through the hot days of July, so we’ve decided to add some to the share this week. They say a picture is worth a thousand words:
Did we mention there was sweet corn this week? It’s fresh, sweet and delicious. I don’t know what it is about this variety, but you can simply husk it and eat it raw. The tomatoes are in full swing…this week we picked the big slicing tomatoes a little on the early side so that they won’t be over-ripe to fast. If you get one that isn’t quite as red as you would like, simply place it on a counter or window sill, and in a couple of days, it will be perfect.
Rebecca found you an interesting recipe for green bean, corn, and tomato salad from none other than Martha Stewart. I can’t say we’ve tried it, but is sure looks delicious in the photo.
Full Share: Salad mix, cauliflower (whitefish), broccoli (Glacier), lots of green beans, kale, peppers, eggplant, tomatoes, cucumbers, summer squash, and basil.
Half Share: Everything except for salad mix
Hello CSA members!
You may have thought those strong winds the past couple of days were due to the jet stream dipping down by the Canadian border, but in fact, they were the winds of change. This has been a big week of change for us at Ten Lakes Farm. It started when I noticed the aspens and vegetation on the way to Whitefish are beginning to turn yellow already.
Then, one of our apprentices, Nathan, finished his 3-month stint on the farm and returned to Texas to finish up his last semester at UT. We really appreciated his personality and good humor, so he will be greatly missed.
And lastly, after almost 9 months of planning, we have decided to finally make the announcement that Ten Lakes Farm is moving to Whitefish! KM Ranch road to be specific. It’s a rather long and complicated story, but the basic premise is that we have outgrown our farm here in Eureka, and with 95% of our business in the Flathead, it only makes sense to move back in that direction. Truth be told, Rebecca and I have always wanted to return to Whitefish (where we met at a FarmHands meeting in 2007), but we never thought it would happen as farmers. Rather than dive into the specifics, I’ll keep this blog focused on the week #15 share, but as our loyal customers over the years, we wanted you to be the first to know the exciting news. I will post another entry later in the week that lays out this exciting new venture and what it means for you and the farm!
So, this season continues to be hot and dry, which has really pushed the warm weather crops to ripen more quickly than usual. This is good if you like tomatoes, as they are humming along, and this week half shares will be receiving 3/4 of a pound, and full shares will receive 1 1/2 pounds. It also means the green beans have gone crazy….the crew picked 271 pounds of them over the past few days! And we won’t talk about the summer squash, as it needs no incentive to be overly-prolific this time of year. One thing I will mention is that this time of year is very difficult for lettuce and salad mix. Growing up in Connecticut, we would eat “summer salad”, which consisted of cucumbers, celery, onions, and tomatoes because it was too hot for lettuce this time of year. It either bolts, burns, get’s bitter, or hammered by bugs. So, we’ve done our best to keep you in the greens, including salad mix this week, but just keep in mind that you may see a dip in quality during this period until the weather cools back down and the plantings can catch up.
So, for a recipe this week, I’m thinking that a few of you may have a summer squash backlog on your kitchen counter right now. It’s also prime time pesto making season, as the Basil is in full swing, and nothing goes much better with fresh tomatoes. So, I’ll help you out on both fronts. Is it possible to make pizza crust out of summer squash and then top it with pesto? Why, yes, I’m so glad you asked….here’s a great recipe!
Full Shares: Lettuce, french beans, beets, carrots, onions, summer squash, chard, tomatoes, cucumbers, and cauliflower/broccoli.
Half Shares: Everything but the cauliflower/broccoli and cucumbers
Good morning CSA members,
Do you ever feel like time is just flying by? Well, I suggest you plant some green beans. If you would like your days to grind to a seeming halt, there’s nothing better than picking green beans . On top of that, shut off your internet. We came home last night and our phones and internet were down, and I have to say, I really enjoyed the break. It’s amazing how much time using the internet takes out of our day, so I have to say I enjoyed the forced downtime. But before I make anyone mad, I’ll go back to talking about vegetables
This weeks share are very late-summer like. We have onions, carrots, and beets, as well as summer squash and tomatoes. The aforementioned green beens, and potentially the last heads of lettuce for a few weeks. We’ve also included a bunch of Swiss Chard since it looks so nice these days.
Well, I have to leave it at that. We start harvesting in 15 minutes, so my time has been re-compressed for me. While it’s still dark outside, I can see that it is rainy and windy, which was not what I was expecting to wake up to. Harvesting onions in the rain = pure joy. Have a good day, and we’ll see you this afternoon.
Full Shares: Salad Mix, Ripbor Kale, Broccoli/or cauliflower, Eggplant, Peppers, Summer Squash, Carrots, Basil, Tomatoes, Cucumbers, and Green Beans.
Half Share: Everything in smaller portions, minus the cauliflower/broccoli.
What a crazy day….we spent all morning harvesting in a drizzling fog, then the sun came out for an hour or two after lunch, and then we’ve had thunderstorms for the past 7 hours. I could have sworn the forecast said sunny and 75 degrees…..Just hoping it doesn’t get too cold tonight. So, it’s that time of year when the farm is in high harvest, and so the shares tend to get bigger and more diverse. The theme this week seems to be purple. We have more purple than a Sierra Trading Post discount catalog.
So, I’m thinking of moonlighting as a hand model….what do you think?
This week’s share has some old favorites as well as some new arrivals. The green beans really sized up nicely this week, so you’ll be getting a healthy dose of them. There is also a bag of salad mix, which you haven’t seen in a while, and the aforementioned purple peppers and eggplant. Summer squash and cucumbers are in high gear, and carrots will be a constant in the remaining 8 weeks of CSA. Lastly there is some curly Ripbor Kale, basil, broccoli or cauliflower, and tomatoes for the Whitefish contingent. Sounds like a good week for Ratatouille!
We’re really hoping this is a good tomato year. The two high tunnels are full of beautiful 7-foot tall trellised tomato plants (somewhere around 615 plants) with heavy fruit set. This week was the first heavy harvest, so keep you fingers crossed they keep ripening quickly.
And for a recipe this week, an interesting twist for a summer salad to help you through some of the summer squash and beans, using the currently very popular quinoa as a base.