Blog

Welcome to the blog.
Posted 6/28/2012 10:37am by Jim Lacey.

Thank you very much your emails and cards about how you are enjoying the CSA experience. 
In case you haven't noticed the mosquitos beat the deer flies out this year by about a week. Some of the crew here feel that they are the local blood bank for our little Friends. The insect world must be feeling the budget crunch as well because they are only making withdrawals. 


Note:  We know that in the beginning of the season the boxes might seem a bit light, please know that in the weeks to come the vegetables will increase both in size and variety.  There will also be the opportunity to harvest some of your own produce at one of our harvest events (dates TBD and more information to come).

 


This weeks share will contain:

Joi Choi-A smaller type of bok choy,Stir Fry, Sautee, Soups, Add to your fresh salad,
Grilled- Chop into large pieces drizzle with olive oil and grill directly on rack and season to taste.

Joi Choi is a type of Chinese cabbage whose parent, pak choi, you may more easily recognize as bok choy. While you need to treat joi choi with care during cooking to preserve its nutritional value, you will not find a many vegetables that can match the nutrition of raw joi or bok choy. A 1-cup, 10-calorie serving of joi choi had no fat or cholesterol and is a good source of fiber.  In addtion to its calcium and iron content, joi choi provides 60 percent of your daily vitamin A and 50 percent of your vitamin C requirements.


Buttercrunch lettuce

Pepper Cress- Long thin green stem.  Intense lemon flavor with a  peppery finish. Sample before chopping it into your salad. Use in soups, salads both fresh and pasta type and sautee or stirfry


Radishes

Here is a great recipe for radish leaves:

Radish Leaf Pesto

- 2 large handfuls of good-looking radish leaves, stems removed
- 1/8 cup hard cheese, such as pecorino or parmesan, grated or finely shredded

- 1/4 cup nuts, such as pistachios, almonds, or pinenuts

- 1 clove garlic

- 2 tablespoons olive oil, plus more to get the consistency you like
- salt, pepper, ground chili pepper, garlic salt to taste

Put all the ingredients in a mini-chopper, and process in short pulses until smooth. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. Taste, adjust the seasoning, and pack into an airtight container. Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.



Can be used on pasta, to garnish sandwiches, or spread on grilling items (such as fish).

Recipe courtesy of : Sonja  Weiber



Red, Yellow and White fresh green table onions - All members of the onion family are  very good for the health of your blood. This benefit is more pronouced when used fresh instead of cooked.

Kale - Red Russian and Toscano also called Dinasaur Kale-  Broccolli's Big Brother when it comes to warding off cancer. Packed full of vitamins and minerals.  Sautee, Juice, Fresh in Salad or make kale chips: De-stem, Drizzle with olive oil and Bake at 350 for just a few minutes, remove from oven and salt to taste. If the leaves become dark in the oven it will become bitter tasting.

 

Kale - Broccoli's big brother when it comes to nutrition and cancer prevention. Remove stem and serve in a salad.

Here is one of my favorite recipes for Red Russian Kale. This dish work great as a bed to serve grilled chicken or steak on, or it also makes a great side dish.

 

 

Red Russian Kale

 

Garlic or Onion
Olive Oil
Seasoning (Salt, pepper and whatever else you might like)
Red wine
Peppers (optional)
Mushrooms (optional)

Instructions:
1. Trim out the stem with a pair of scissors.
2. Cut across the leaf, making a 1" section or strips
3. Saute garlic and/or onion in olive oil on low heat, season with salt and pepper.
4. Add peppers and mushrooms (optional, but mushrooms are superb in this dish!)
5. When garlic/onions are done (translucent). Turn up heat and  add 1/4c. of red wine and the kale.
6. Cover with a tight fitting lid, and let cook 10 - 15 minutes, stirring occasionally.
7. Remove from heat and serve.

 

 



Bread of the week:PARMESAN BELL PEPPER

Posted 6/28/2012 10:35am by Jim Lacey.

This weeks share will contain:

Asparagus

Baby Butter Crunch lettuce

Red  Romaine

Radishes

Red, Yellow and White fresh green table onions - All members of the onion family are  very good for the health of your blood. This benefit is more pronouced when used fresh instead of cooked.

Garlic Scapes- This is the green curly or swan shaped item in your box. Keep it refrigerated in the crisper drawer or a sealed bag until you are ready to use it. Chop it fresh into a salad, soup or sautee it. I love them so much that I eat them like licorice. Milder then the clove form and can be substituted almost any where that you would use cloves.

Kale - Red Russian-  Brocollis Big Brother when it comes to warding off cancer. Packed full of vitamins and minerals.  Suatee,Juice,Fresh in Salad or make kale chips: Destem, Drizzle with olive oil and Bake at 350 for just a few minutes, remove from oven and salt to taste. If the leaves become dark in the oven it will become bitter tasting
  NOTE: if you have an abundance on onions, they store well if you chop them and freeze.

Posted 6/28/2012 10:12am by Jim Lacey.

Welcome to the Lacey J Ranch CSA


Although your share is boxed up separately in a  waxed non recyclable box, you need to bring a box or bag each week to collect your produce. The produce  box that your share is delivered in must stay at the pick up site so that it can be reused again the following week. This is to help keep cost down for you and to minimize waste. Please use caution when opening boxes as not to tear or rip it open as your typical box as you will ruin the box. Don't pull flap straight up. If you are right handed then place the top flap with the crease to the right. Now place your right hand on top of the box fingertips over edgecrease under palm and thumb inside hole and then gently squeeze and lift open.


 

We are happy to hear from many of you enjoyed your visit to our farm for the open house.  If you did not get the chance to visit, don't fret, we will have future opportunities for harvest events in the months to come.

 


 

Note:  We know that in the beginning of the season the boxes might seem a bit light, please know that in the weeks to come the vegetables will increase both in size and variety.  There will also be the opportunity to harvest some of your own produce at one of our harvest events (dates TBD and more information to come).

 

 


This weeks share will contain:

Asparagus
Strawberries -Unfortunately, this will be the only batch of strawberries due to frost and inclement weather.
Green Romaine -The high winds the last few days have caused some damage to the outer leaves  of both the romaines from blowing debris
Red Curly leaf Romaine
Radishes
Red, Yellow and White fresh green table onions
Arugula,(the dandelion looking plant) also known as rocket. It has a rich, peppery taste, and has an exceptionally strong flavour for a leafy green. It is quite popular across Europe and is often used in salads or on top of a pizza.  It is also great sauteed. Winter Onions, resembles a big green onion. Great for soups or stews.  remove course stalk and chop or saute.  NOTE: if you have an abundance on onions, they store well if you chop them and freeze.

Posted 7/25/2011 1:25pm by Jim Lacey.

What a crazy week and it is only Wednesday.  A wild wind and rain storm blew in at the farm yesterday.  We were busy packing things up for delivery and  hadn't closed all the doors of  the greehouses. I ran out to close them when I saw the trees were whipping around in different directions and the deer were running out from the woods.  I thought a tornado was coming. I ran into the pole barn to tell everyone to get into the house... all the time the theme song from the Wizard of Oz kept playing in my head da...da...da...daaaa....da...da...daa..daaaaa.  Luckily, all we lost in the storm was power, phones and internet.  Whewww... no tornado.

Then to top it all off, I got another flat tire.  I think we are gonna start a discovery series like "Deadliest catch"... "Deadliest farming"... seasons Crab Count , oh I mean...Tire Count:

3 blowouts

2 flats

Haha.  Well, the sun is out again... it is hot and steamy, but things on the farm continue, business as usual.

Week 7: This week's farm fresh produce includes..

Vegetables and Fruits

  • Radishes – Cherry bells

  • Lettuce -  magenta

  • Kale - Red Russian and dwarf blue
Kale - Broccoli's big brother when it comes to nutrition and cancer prevention. Remove stem and serve in a salad.

Baked Kale Chips

Ingredients

1 bunch kale
1 tablespoon olive oil or olive oil spray
1 teaspoon seasoned salt ( try it with garlic salt, pepper or whatever seasonings you favor)

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.  
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner if available or air dry.
  3. Drizzle kale with olive oil and sprinkle with seasoning salt.  Bake until the edges brown but are not burnt, 10 to 15 minutes.

  • Green onions
  • Swiss Chard
Swiss Chard - Swiss chard is not only one of the most popular vegetables along the Mediterranean but it is one of the most nutritious vegetables around.

Best served steamed or sauteed.  Once cooked the leaves taste a bit like spinach and the stalks similar to asparagus.

A simple way to cook chard is to sauté the chopped stems in oil with onion, then add chopped leafy parts and serve with a little vinegar or butter or grated parmesan cheese.

More recieps at:  http://www.laceyjranch.com/recipe

  • Kohlrabi
Kohlrabi  -  the strangest plant in the box. Kohlrabi belongs to the cabbage family and got its name form a German work meaning, "cabbage-turnip". They were popular in Germany during the 16th century and only recently have they been appreciated elsewhere.

What to do with a kohlrabi?
Peel off skin. grate or julienne into a salad. Small leaves can be added to salad larger leaves can be sauteed . Dice and put into stir fry.  Roast with butter and garlic. Or you can cut it up and add to coleslaw.


People who really love it , usually slice and eat raw  with or without salt.

  • Beets
  • Blueberries.  - who doesn't love blueberries.  Note: Strawberries are now out of season.


Bread Shares: This week's bread is Wild Rice and Blue Cheese.   Bread shares are still available for purchase at a discounted rate

Posted 7/12/2011 9:56pm by Jim Lacey.

Week 6: This week's farm fresh produce includes..

Vegetables and Fruits

  • Radishes – Cherry bells

  • Lettuce - Green coastal star and magenta

  • Kale - Red Russian and dwarf blue
Kale - Broccoli's big brother when it comes to nutrition and cancer prevention. Remove stem and serve in a salad.

Here is one of my favorite recipes for Red Russian Kale. This dish work great as a bed to serve grilled chicken or steak on, or it also makes a great side dish.

 

 

Red Russian Kale

 

Garlic or Onion
Olive Oil
Seasoning (Salt, pepper and whatever else you might like)
Red wine
Peppers (optional)
Mushrooms (optional)

Instructions:
1. Trim out the stem with a pair of scissors.
2. Cut across the leaf, making a 1" section or strips
3. Saute garlic and/or onion in olive oil on low heat, season with salt and pepper.
4. Add peppers and mushrooms (optional, but mushrooms are superb in this dish!)
5. When garlic/onions are done (translucent). Turn up heat and  add 1/4c. of red wine and the kale.
6. Cover with a tight fitting lid, and let cook 10 - 15 minutes, stirring occasionally.
7. Remove from heat and serve.

 

 

  • Green onions
  • Kohlrabi
Kohlrabi  -  the strangest plant in the box. Kohlrabi belongs to the cabbage family and got its name form a German work meaning, "cabbage-turnip". They were popular in Germany during the 16th century and only recently have they been appreciated elsewhere.

What to do with a kohlrabi?
Peel off skin. grate or julienne into a salad. Small leaves can be added to salad larger leaves can be sauteed . Dice and put into stir fry.  Roast with butter and garlic. Or you can cut it up and add to coleslaw.

Everything is good grilled, right?  Peel and Slice into discs, toss with olive oil and seasoning.  Cook on grill until desired tenderness and enjoy.  

People who really love it , usually slice and eat raw  with or without salt.

 

 

 

 

  • Spinach
  • Sugar Snap Peas
  • Lemon Basil Plant - This variety of Basil has a fresh citrus scent and is mild enough to season grilled fish or shirmp salad.  Pasta dishes and salads with vegetables and chicken are also delicious with citrus basil.  Plant in well drained fertile soil in full sun and trim fresh basil as you need it.  It will be more productive for you if you let it get established before you trim it too much.  To harvest Basil, cut off the top one third of the branches where the next intersection with more leaves are growing.  This will allow the new leave to begin growing and become your next harvest. Never harvest more than one third of any herb plant so that it can recover from pruning.  


Bread Shares: This week's bread is Roasted Onion and Rosemary.   Bread shares are still available for purchase at a discounted rates.

Posted 7/6/2011 4:19pm by Jim Lacey.

 

Week 5: This week's bounty...

Vegetables and Fruits

  • Spinach

  • Radishes – Cherry bells

Baked Radish Chips

Ingredients

10 - 20 radishes (or whatever you have on hand)
1 tbsp olive oil
1 tsp curry powder
1/4 tsp tumeric
1/4 tsp garlic powder
1/4 tsp paprika
pinch of salt
pinch of cracked black pepper

Directions

1. Preheat oven to 350 degrees.
2. Thinly slice radishes and steam in microwave for approx. 40 sec to soften them up.
3. mix spices  and olive oil in a seperate bowl.  Drain any liquid off the radishes from the microwave and add them to the oil and spice mix.
4. Coat the radishes well with mixture and place them on a parchment lined baking sheet.
5. Cook for 15 approximately minutes.  Take out and flip and place back in a reduced heat oven 225 degrees and cook for another 20 minutes.
Keep an eye on them and check the texture. You will notice they will begin to shrink in size and crisp up. This is what you need. Remove from the oven, plate and serve.

Sweet, and slightly bitter, these were a pretty fun snack and would be great mixed into trail or chex mix. Enjoy.



Recipe: simplecomfortfood.com

  • Lettuce - Green coastal star and magenta

  • Red Romiane Lettuce
  • Joi Choi

Joi Choi is a type of Chinese cabbage whose parent, pak choi, you may more easily recognize as bok choy. While you need to treat joi choi with care during cooking to preserve its nutritional value, you will not find a many vegetables that can match the nutrition of raw joi or bok choy. A 1-cup, 10-calorie serving of joi choi had no fat or cholesterol and is a good source of fiber.  In addtion to its calcium and iron content, joi choi provides 60 percent of your daily vitamin A and 50 percent of your vitamin C requirements.

 

It's great chopped and added to salad, sauteed, or in stir fry.

  • Green onions
  • Strawberries (Full share members only)
  • Sweet success cucumbers (Full share members only)... Don't judge them by their looks they are incredible.
  • Kohlrabi  -  the strangest plant in the box. Peel off skin. grate or julienne into a salad. Small leaves can be added to salad larger leaves can be sauteed . Dice and put into stir fry. People who really love it  usually slice and eat raw either with or without salt.


  • Kale - Red Russian and dwarf blue. Broccoli's big brother when it comes to nutrition and cancer prevention. Remove stem and serve with a salad.

    Excellent companion to any potato dish.

    Wonderfull sauteed with garlic and or onions. 

 

      


Bread Shares: This week's bread is TOMATO PARMESIAN.   Bread shares are still available for purchase at a discounted rate

 

Posted 6/30/2011 1:41pm by Jim Lacey.


 

Week 4: This week's CSA goodies

Vegetables and Fruits

  • Spinach

  • Radishes – Cherry bells

Here is a great recipe for radish leaves:

Radish Leaf Pesto

- 2 large handfuls of good-looking radish leaves, stems removed
- 1/8 cup hard cheese, such as pecorino or parmesan, grated or finely shredded

- 1/4 cup nuts, such as pistachios, almonds, or pinenuts

- 1 clove garlic

- 2 tablespoons olive oil, plus more to get the consistency you like
- salt, pepper, ground chili pepper, garlic salt to taste

Put all the ingredients in a mini-chopper, and process in short pulses until smooth. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. Taste, adjust the seasoning, and pack into an airtight container. Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.



Can be used on pasta, to garnish sandwiches, or spread on grilling items (such as fish).

Recipe courtesy of : Sonja  Weiber
  • Lettuce - Green coastal star and magenta

  • Joi Choi - a type of Bok Choi
Joi Choi is a type of Chinese cabbage whose parent, pak choi, you may more easily recognize as bok choy. While you need to treat joi choi with care during cooking to preserve its nutritional value, you will not find a many vegetables that can match the nutrition of raw joi or bok choy. A 1-cup, 10-calorie serving of joi choi had no fat or cholesterol and is a good source of fiber.  In addtion to its calcium and iron content, joi choi provides 60 percent of your daily vitamin A and 50 percent of your vitamin C requirements.
  •  Garlic Scape
The garlic plant has more than one usable portion.  While many people are aware of the many uses for the garlic bulbs, not as many people are aware that the stalks of the plant are edible as well.  Often referred to as garlic scape, the stalk of the plant contains flavor and can be used in a number of different recipes.

For example, chopped into short sections, garlic scape is a tasty addition to stir fry or soups.  Visit www.LaceyJranch.com for more recipes and ideas... or share your own on our blog.



  • Green Onions
  • Strawberries

 

      All shares receive suger snap peas. Full shares will also receive shelling peas.


Bread Shares: This week's bread is TOMATO BASIL GARLIC.   Bread shares are still available for purchase at a discounted rate

Posted 6/21/2011 11:01am by Jim Lacey.

Well, we raced to get the low peat ground planted and finshed just in time to beat the latest round of torrential rain.

Jy Choi (a similar but smaller version of Bok Choi) was hit pretty hard by the storm last night and left the leaves bruised, so we are going to wait a week to let it recover before cutting.  Hopefully, you will have it included in next week's produce selection!

 

Week 3: This week's CSA goodies

Vegetables and Fruits

  • Asparagus

  • Radishes – Cherry bells, French breakfast (red and white ones) and white icicles ( a hot variety)

  • Green (or table) Onions – red, yellow and white

  • Lettuce - Green coastal star and magenta

  • Spinach 

 

 Bread Shares: This week's bread is Garlic Cheddar.   Bread shares are still available for purchase.

 

Posted 6/21/2011 10:59am by Jim Lacey.

Whewwww!!! What a first week!

From dust storms and  buckling pavement to bridges out and construction delays...then to top it off we had  mechanical and computer software malfunctions.. wow!! It can only get better from here, right? Ha ha.  Thanks for all of your patience and understanding getting through the first week!  Everything is back on track and life is good! 

We have been racing to plant some beautiful low peat ground that has been flooded all spring and then watering like crazy on the sand plot.

Week 2: This week's CSA goodies

Vegetables and Fruits

  • Asparagus

One of my favorite ways to eat asparagus is grilled....
1. Preheat grill on high heat.
2. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
3. Grill on high heat for 2 to 3 minutes, or to desired tenderness.


If you can't get to it right away, asparagus keeps well in the refrigerator. Just put it in a bag in the crisper drawer.

  • Radishes – Cherry bells, French breakfast (red and white ones) and white icicles ( a hot variety)

  • Green (or table) Onions – red, yellow and white

If there are more onions than you can use fresh, chop them up and throw them in the freezer and they will be great for use in cooking later.

  • Lettuce - Red curly leaf and green head lettuce.

  • Cilantro plant

Cilantro, another delicious and versatile herb.   Enjoy it in salads, salsa, sandwiches/wraps or stir-fry.
Plant in well drained fertile soil in full sun and trim fresh basil as you need it.  It will be more productive for you if you let it get established before you trim it too much.
FUN FACT:  In some parts of the world cilantro is only known as coriander... but in American culinary culture we call the seed/fruit coriander and the fresh leaves cilantro.

 

 Bread Shares: This week's bread is Raisin Walnut.  

 

Not sure what to do with all of your produce?  visit,  www.LaceyJRanch.com for more recipes and ideas.  We will be adding more throughout the summer so check back often!


Posted 6/21/2011 10:56am by Jim Lacey.

Well, we went from a colder and darker spring than normal into a blistering hot and dust storm filled summer a.k.a. just another day in the life of a Minnesota farmer!

This week's CSA goodies include:

Week 1:

Vegetables and Fruits

  • Asparagus

One of my favorite ways to eat asparagus is grilled....
1. Preheat grill on high heat.
2. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
3. Grill on high heat for 2 to 3 minutes, or to desired tenderness.


If you can't get to it right away, asparagus keeps well in the refrigerator. Just put it in a bag in the crisper drawer.

  • Radishes – Cherry bells, French breakfast (red and white ones) and white icicles ( a hot variety)

My Brother enjoys radishes with guacamole... give it a try or on the grill!

  • Green (or table) Onions – red, yellow and white

If there are more onions than you can use fresh, chop them up and throw them in the freexer and they will be great for use in cooking later.

  • Basil plant

Yum!!! Basil! A fantastically delicious and verstaile herb.  Enjoy it in salads, sandwiches or stir-fry.
Plant in well drained fertile soil in full sun and trim fresh basil as you need it.  It will be more productive for you if you let it get established before you trim it too much.

 

 Bread Shares: This week's bread is Cranberry Pecan. 


Note: Due to the dark and cloudy spring, lettuce isn't quite ready yet... but hopefully next week you should find lettuce and the strawberries are very close too!

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