Week 15

Transition, it’s in the air. Suddenly, it’s fall-like. Noticeably fewer tomatoes to harvest in the field today, though still plenty for your share this week. Starting the workday with two sweaters, only wanting bare arms when in the sun. The summer seemed short, rushed, and late- I still have the feeling that it wasn’t enough. But it’s sure nice to be able to slow down a few ticks as the air grows cooler.


Driving to Wisconsin to visit New Forest Farm and Together Farms this weekend, there were a few maples starting to turn red. And as the leaves turn, we’re starting to make some big transitions at Stone’s Throw. Klaus and I are making plans to move to Willow Lake Farm in Windom, MN. We’ll be leasing land there and pasturing sheep, pigs, chickens, and turkeys. So here’s a first plug for the new addition to Stone’s Throw- a meat share! In the coming months, we’ll put together all the relevant information to sign up, but we wanted you, our members, to be the first to know that we’ll be offering lamb, pork, chicken, and turkey starting the fall of 2014. If you’re interested in pre-ordering a whole or partial animal, leave us a comment or send and email and we’ll put you on our list.

In the city, things are transitioning, too. We’re entering the last quarter of the regular CSA season! We’ve made the final decision to have October 15th and October 19th be our respective last pick-up days. We’ll have boxes bursting with abundance for you up until then. If you think you can’t make it through November and December without Stone’s Throw produce, fear not! We’re offering fall/winter shares this year, 3 large drops of produce, dried herbs, and canned goods for a lump sum of $130. Please email us if you’re interested.

But, to bring us back to the present, here’s what you’ll find in your share this week:

  • Tomatoes
  • Sweet Peppers
  • Hot Peppers
  • Carrots
  • Scarlet Turnips
  • Hakurei Salad Turnips
  • Broccoli Raab and/or Bok Choi
  • Tomatillos
  • Onions
  • The Last Eggplant
  • U-pick flowers, herbs, cherry tomatoes

And here’s some inspiration for that Broccoli Raab!


Week 14

Rolling in tomatoes, still basking in late-summer abundance, even as the days get shorter. Long, long harvest days, reminding exhausted selves that there’s only a few weeks left until our lives become drastically less busy. Trying to can as many tomatoes as humanly possible before first frost.


Here’s what you can expect in your box this week:

  • tomatoes
  • eggplant
  • peppers, hot and sweet
  • radishes
  • kohlrabi
  • greens, braising and/or salad
  • carrots
  • onions
  • u-pick cherry tomatoes, herbs, flowers

And for those of you groaning when you saw kohlrabi on the list again, here’s a great article from Huffington Post, from the WTF CSA column (thanks for recommending, Beth and Nicole!)

Week 13


Tomato sauce, and plums from a neighbor’s front yard. Happy end to August!

A cool, gray morning. A good reminder to sit down, take a deep breath, and write. Still incredibly busy, but with the intense heat dissipated, the pace is a little less frantic. Last week, we brought in over 1500 pounds of tomatoes. We sold most of them, but are still working on processing the extras- putting up sauce and salsa for the winter months. Some of it, we’ll share with our Fall/Winter CSA members (details to come in email format!). Lots of it, we’ll eat, deciding on the best recipes to use for next year’s bigger winter CSA. And look forward to more tomatoes in your share this week!

Although it just began to feel a little fall-like, we’re already deep into our transition to autumn. Today we’ll put in the last planting of radishes and turnips that will mature before snowfall; the only thing we’ll keep planting after this week is salad greens. A much welcome break from seeding, and an acute awareness that what we’ve put in the ground so far this year has to be enough to feed us until spring. Right now it feels like there is just too much abundance. But we’ll want tomatoes every week of the winter, we’ll need carrots in the cold cellar until April. It’s the question every year- will this be enough? This year, with any luck, we’ll eat like kings and queens until the first greens poke their heads above ground in spring.

And we want to make sure that you, our members, have a chance to share in that with us. Thus, we’re offering some member deals on preserving items this week:

20# boxes of canning tomatoes for $25, and pesto basil for $8/lb. And if you want to get creative with eggplant (preserve in olive oil, baba ganouj, puree and pressure can, ratatouille, etc.), we can do 10# boxes for $20


      The STUF crew with Naly on her last day


And here’s what’s in store tomorrow:

  • Tomatoes, and lots of ’em
  • Eggplant
  • Peppers, hot and sweet
  • Radishes
  • Carrots
  • Greens, salad and/or cooking
  • Cucumbers
  • Onions
  • U-Pick cherry tomatoes, flowers, basil

And a few recipe ideas for inspiration:

Grilled Pizza and Grilled Carrots over Lentils, both from Happy Yolks (thanks, Rebecca!)

Baba Ganoush by David Lebovitz  (Note: with our tiny, tender eggplant, I usually don’t char and take skins off, I just cut in half and roast, then puree them whole. See what you like!)

Have a great week!




Week 12

A flurry of activity in this late-summer heat wave: late night preserving of tomatoes in every form, scrambling to keep up with irrigation, abundance coming out our ears. Relishing the chance to complete some task in the cooler- sorting veggies or cleaning out bins in the 40 degree bliss.


Puppy sitting last week- Belina tagged along on all our farm adventures!

Hardly time to write with a pot each of tomato sauce and sweet corn on the stove, and an early start tomorrow to beat the heat. Here’s what you have to look forward to this week:

  • Eggplant
  • Peppers, sweet and hot
  • Carrots and/or beets
  • Cooking greens- kale, collards, chard
  • Onions
  • Cucumbers
  • U-pick cherry tomatoes, herbs, flowers

Be well!

Week 11

IMG_0974Greetings viewers and subscribers, my name is Naly Moua an intern from Step-Up; a summer job program for those ages from 13-21 (16-21 if part of Step-Up Achieve). Today I am here to share a story that I would like everyone to hear about my experience on the farm, before I depart in a week, back to school. I do apologize for writing a long entry compared to the other posts but please do enjoy what I have to say in here.

Ever since I called back to Step-Up after previously missing their call about an open job position for me, it was already taken; I was very upset because it was a job over at the Science Museum. Two weeks later I received a letter from Step-Up about the new given job position they offer. As I read it, it said, “Stone’s Throw Urban Farm” the first thing I thought was “What is this place, a farm”? Because this was my first time hearing this name. I be honest I never really thought it was actually a “FARM”. I did a little research of the farm but I was still uncertain what it really was. In the end, it turns out to be a farm(its consider as a city farm)after my orientation visit, where I met Alex, Robin, Emily, Klaus and Eric under the hot sunny sun (of course it got too hot so we went under a tree).

What was more difficult was I had summer school, which clashes with my schedule with my job, but everything went alright. My work days at first was scheduled on Fridays and Saturdays on the first four weeks. Around that time all I said to myself was that “this isn’t so bad, I don’t know why my parents complained so much” my parents were immigrants from Laos and they were farmers. I am not a farmer but I do have little experience with farming. After the first four week, with my new schedule, that first Wednesday early at 7am almost 8am, I was late to work. I was upset with myself for my late tardiness previously and now; I told them I should quit if I can’t adjust to the expected time. At first I was certain they were mad at me because this is a serious job and a tiring one too, but instead they were cheering me up, saying I shouldn’t quit because they believe I can do it. I thought to myself, they’re right I shouldn’t give up now; I have to keep on trying.

After two-weeks of long hard working days and even till now, I now know how my parents had felt working on the fields. It was indeed very tiring and hot but it was worth it because I was able to gain some knowledge just working on the fields and communicating with my peers. But the best thing about this job is watching the growth and the success of our vegetables we had grown. And what do I mean by that? Think of it this way, farming vegetables or farming in general, is like nurturing a child. As they grow and develop, you get this happy feeling, that as a mother or father or brother and sister etc. You’re doing a great job raising the child, and your proud of that and wishes for their success in the near future. After thinking for a long time, questioning myself “What did I learn,What did I gain, How do I feel about this job, Do I want this as my career path”? I then came up with an answer, and this is how I feel about farming with Stone’s Throw Urban Farm. Its like a day care, taking care of many kids, caring for them, constantly watching over them(so they won’t get eaten or stolen) and loving them with special treatment so they’ll be able to make others happy in return.

Now I must end my story here, for I shouldn’t be writing this long but I do hope you all enjoyed it. One last thing I have to say before is that I would love to thank everyone, Alex, Robin, Emily, Klaus, Eric, John, Kenny and all the wonderful volunteers I met throughout my 3 months working here. Last comment, I would highly recommend everyone to come to Stone’s Throw Urban Farm especially on Fridays and I won’t spoil why you should come until you volunteer.

Again my name is Naly Moua and I would love to come by to this lovely farm and volunteer here again! Thank you for reading and have an awesome summer!

Week 10

We could use some hotter weather. I mean, this weather’s beautiful for hanging out, enjoying summer. But there are thousands of pounds of tomatoes on the vine, waiting for some 90+ temperatures. They are starting to trickle in, so there should be a few tomatoes in your share this week, but we can’t help but compare to last year, and wish we had more already. Patience will, hopefully, be rewarded.



That said, we’re rolling in abundance this time of year. There’s nothing better than loading up the market table with everything under the sun, staying so busy we’ve hardly got time to eat breakfast or chat with other vendors. We’re busy busy- harvesting, pickling, planning for the new full size greenhouse with Growing Lots, planning for the rural extension of Stone’s Throw. Trying to stay abreast of what’s happening with the North End Urban Farm property in St. Paul. Lots on our plates, figuratively and literally.

And lots in your box!

  • Tomatoes!
  • Summer squash
  • Carrots
  • Cucumbers
  • Beets
  • Sweet Peppers
  • Eggplant
  • Hot Peppers
  • Purple Top Turnips
  • Onions
  • U-Pick Cherry Tomatoes, Herbs, Flowers

And a tasty eggplant recipe: http://smittenkitchen.com/blog/2008/08/grilled-eggplant-with-caponata-salsa/

Week 9

A little quiet and rain. A pleasant Monday morning.

IMG_0985Overall, things are quiet for this time of year. It’s been so cool out that things aren’t quite bursting from the fields at their usual August pace. Tomatoes are taking their time ripening, eggplant are stretching ever-so-slowly. Don’t get us wrong- there’s still lots of food coming out of the fields, but things don’t seem as rushed as they normally do this time of year.

Despite the slow ripening, we’ve got plenty going on. We’ve done much better at getting fall transplants ready this year, and are transplanting thousands of little kohlrabi, kale, cabbage, chard, broccoli, and cauliflower into the fields. With this cool, rainy weather, they’ll get a good start to their lives, and with any luck we’ll have fields bursting with greenery late into the fall.

IMG_0991It’s also been a week for building community- working hard with organizations from across the Twin Cities to create a plan for the farm on Maryland Avenue. We’ve been meeting with the city, as well as folks from The Minnesota Project and the Trust for Public Land, and are hoping that we can scrape together the support and money to keep that land from being developed at all. As a backup plan, we hope we can pull together folks with the expertise to create a proposal for development of the site that includes a very small footprint building and keeps most of the site in farmland. Again, we welcome any input or support, if you or folks you know have expertise in development, conservation trusts, landscape design- any related field.

And lastly, we had an incredible time yesterday at the Bike and Brew event hosted by ourselves and Common Harvest Farm. A group of 34 intrepid bikers set out from our farm sites in Minneapolis and St. Paul, and rode all the way to Marine on St. Croix, From there, we got a pontoon ride across the river, and made it the last few miles up the hill to Common Harvest. There, we were met with cold water and good beer, and pizza after pizza from the brick oven. It was a wonderful time, and we were so excited to meet folks with such great ideas about everything from cooking to food systems. Thanks, everyone!


With that, here’s a look at what’s in your share this week:

  • Carrots
  • Beets
  • Eggplant
  • Onions
  • Cucumbers
  • Summer squash
  • Cooking greens of one variety or another
  • Hot peppers
  • Cilantro or Dill
  • Potatoes
  • U-pick cherry tomatoes (more this week!), beans, herbs, and flowers

Cross your fingers for some hotter weather so we can give tomatoes next week!

And there’s a little inspiration for your eggplant: http://straightfromthefarm.net/2008/09/15/spicy-eggplant-with-tomatoes-recipe/#more-

Have a great week!