Will Heal Farm is a located in Cedar Minnesota on the north side of Lake George, serving Anoka County since 2005
We are still in hibernation mode, if you would like to be on our waiting list for a 2012 CSA vegetable share send us a message at this email patnudd@willheal.com we will get back to you as the weather warms.
The Artisan/Farmers Market at Goose Lake Farm and Winery was a lot of fun for us last year. If you purchased one of our handcrafted products and would like more click here to send us an email or call 763-753-8611.
Products from the farm
All natural deodorant
frangrance free, clary sage, or juniper berry
1/2oz $2
2oz $6
Stella Mentha Lip Balm
$2 tube
All Salves listed below are made with herbal infused olive oil, bees wax, vitamin E oil, and essential oil for fragrance
1/2oz - $3
2oz - $9
Chickweed -moisturizer
Ordinal Will Heal Salve -calendula, comfry, plantain
fragrance free, clary sage or geranium scented
Yarrow -stops bleeding
Saint Johns Wort/ Lemon Balm
-anti viral, cold sores
Yellow Dock/ Black Walnut -anti fugal
Dandelion Oil -muscle relaxer
Elderberry Elixir-brandy base w/honey
Echinacea Tincture -vodka base or glycerin
Please support your local food shelf, donate online @ GiveMN.org enter NACE as your non profit choice to support Northern Anoka County.
Salad Greens and Onions
Carrots and Cabbage
Insect control
Red Russian Kale
Bean tower
Sequoia chillin by the garden
Butternut winter squash
Flat Italian pole beans
sunrise 7-19
onions blown over by the storm
Kohlrabi
Shinginku - Edible Chrysanthemum Greens
Garlic Scapes
Red Amaranth
Sweet Peas
Violets- edible flowers
8-11-07
If you would like to be on our waiting list click here
9-20
In the shares this week; butter nut and acorn winter squash, carrots, potato, onion, garlic (inchellium red), sweet bell pepper, green and ripe tomato, watermelon, yellow summer squash (for some), kale (full).
The freeze last week ended the abundance of summer veggies. Even the kale and broccoli that can usually handle a frost, had damage. The swiss chard, beets and kohlrabi didn't make it through and are a pile of mush at this point. Thankfully the green house only had minor frost damage and the few brandy wine and ox heart orange tomatoes that are left are going to ripen on the vine.
We had more watermelon than expected and did not have to cut any in half. Some are fairly small so that is nice for those that would have taken a half anyway. They can sit for a week or two and should continue to ripen, the one that we tried the other day was good, but we will wait a week or so before we cut into the next one to see if it is any sweeter.
Next week will be the final share of the season and will include a pie pumpkin they can be cooked just like winter squash if you don't want to make a pie. They will last for many weeks not refrigerated but don't wait to long or they will rot.
9-6
In the shares this week; yellow summer squash, potato, onion, garlic(Chesnok Red), tomato, garlic and onion chives, beets (full+half), cucumber (full+half), zucchini (full), beans (full+half), kale (full+half), swiss chard (full), fennel (full), broccoli (single).
8-31
In the shares this week; carrots, zucchini, yellow summer squash, potato, beans, cucumber, celery, tomato, sweet bell peppers, onion, garlic(Chesnok Red), rosemary, broccoli raab(half), kale (full+single), collard greens (full), and fennel (single).
The cucumbers are fading fast, we will see a few stragglers in the coming weeks. Zucchini is still producing but as the weather cools they will start to slow down as well.
This time of year the cooking greens are at their best and we have an abundance of kale, and broccoli raab. Collard greens and swiss chard have been a favorite of the deer or wood chuck this year, so we will just have to see if they will allow us to have some.
We are starting to see some winter squash mature and the pie pumpkins are turning orange, they will be given out in the last few shares of the season. Also we have watermelon this year and are hoping to have enough for every one, the patch is so thick with growth that it is difficult to see just how many are out there, that is a good thing, we will have to wait and see!
8-22
In the shares this week; carrots, cucumber, zucchini, yellow summer squash, beans, garlic(Chesnok Red), onion, potato, tomato, summer savory, fennel (full+half), salad mix (half), broccoli(half), kale (full+half), kohlrabi(single)
We have a lot of hot peppers this year, Thai dragon and jalapeno, a few that I have tried this year are hot! They will not be included in your share unless you request them.
We have an abundance of fennel, celery and broccoli raab greens, and will be including these in the shares, but please let me know if you would like extra.
We love this recipe and wanted to pass it on, enjoy;
Thai Cucumber Salad
1 cucumber sliced
1/2 large yellow onion, sliced thin
1 jalapeno, chopped
2 tablespoons cilantro, fresh chopped
6 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon sugar
1/2 teaspoon sea salt
-mix water, vinegar, sugar, and salt; in a serving bowl arrange cucumber, pepper, cilantro and onion in layers, pour the vinegar mixture over the salad, refrigerate for at least 30 minutes.
8-16
In the shares this week; carrots, cucumber, zucchini or yellow summer squash, garlic(Georgian Crystal), onion, beans(full+half), broccoli(single), kale and broccoli raab(full+half), beets(single), tomato(full+single), spearmint.
Tomatoes are starting to ripen, we hope to see an abundance in the coming weeks, I will reuse the clam shell plastic containers if you send them back, but please wash them.
Potatoes, onions, celery, fennel and carrots in the coming weeks will make a great soup as the weather cools down and fall approaches.
The bell pepper plants do not like temperatures over 90 degrees for extended periods, as a result they drop their blossoms. They look strong and healthy but not very many peppers have developed. Now that the weather has cooled down some they are flowering once again but only time will tell if we get another batch.
8-9
In the shares this week; carrots, cucumber, garlic, celery, zucchini(full+half), broccoli (half), fennel (single), cabbage (full+half), a few cabbage leaves (single), tomato(half), sage(full+half), basil(single).
Onions are starting to mature and will be added to the shares in the next few weeks, cucumbers are still going strong but the zucchini is slowing down some. We had difficulty starting cabbbage this year but should have enough for every one to have at least one by the end of the season. Broccoli will continue to produce small florets into the late season though the quantities harvested each week will vary.
The garlic last week and this week is called Chinook red, a full flavored garlic that holds its flavor well when baked.
If you pick up your share at the farm please be watch out for the kittens, we are trying to keep them out back by the barn but they tend to follow people up to the parking area, thanks.
8-2
In the shares this week; carrots, zucchini, cucumber, garlic, broccoli(full), kale(full+half), bok choi (half), fennel, beets(full), salad mix (single), basil(full+single), summer savory(half).
Fennel is an anise flavored plant that can be used raw or cooked. The leaves can be used in place of fresh dill on fish or chicken. The swollen stems are excellent stir fried, steamed or raw like celery.
The beets and kohlrabi are not a strong crop for us this year though when they are ready we will pass them along. The salad greens have almost faded completely, kale, bok choi, swiss chard and collard greens will take their place. The beans are really flowering right now so we should start to see an abundance in the next week or so.
Zucchini bingo recipe will be sent by email to help deal with the abundance we have right now. The yellow summer squash are very similar and can be used in the same way.
7-25
In the shares this week; salad mix, carrots, celery, cucumber, garlic, broccoli(single), bok choi (full), kohlrabi(full), kale(half) there are very few peas, beans and zucchini this week most likely due to excessive heat.
Even the zucchini came to a halt with the heat wave that just passed through, the peas are all but done though we might see a few in the next few weeks.
The garlic harvest has begun! . It is not totally dry, but we are going to include it in the shares this week anyway. You might notice that peeling the cloves is more difficult than usual, though it has great fresh flavor. Garlic does not need to be refrigerated, leave it on the counter or in an open airy space so it will continue to dry. The variety is a soft neck called Inchelium red, it is mild and excellent raw or baked and mashed into potatoes or spread on bread.
In the coming weeks, fennel which goes very well with cooking greens like kale, bok choi, kohlrabi greens, etc. use the white bulb like stem. It has a mild anise-like flavor, but is more aromatic and sweeter
A few tomatoes are starting to ripen but the main crop is at least a few weeks out.
7-21
In the shares this week; salad mix is the same as last week with the addition of shinginku -edible chrysanthemum greens. Bok choi (full and half ), zucchini, carrots, cucumber, peas, beans, broccoli(half), parsley or basil.
Shinginku has a strong flowery flavor that adds a nice accent to the salad mix this week. Lettuce is abundant, but with this hot weather it might not last very long. We continue to plant salad greens and keep them going for the entire season but they are cool season crops and tend to fade quickly in 90 plus weather.
Summer veggies like beans, cukes, tomatoes and broccoli will vary in the quantities harvested each week, which means we rotate who gets what.
Please send me an email if you really want the carrot greens, other wise we will trim those off after this week.
7-11
In the shares this week; salad mix which contains; lettuce, broccoli raab, arugula, tatsoi, mizuna, mustard greens and red amaranth. Bok choi(half+single), zucchini, peas, carrots, cucumber(full), beans(full), chives and summer savory.
Summer savory makes a great addition to baked chicken or sausage, it also goes well with green beans. Carrot greens are edible, though not the tastiest greens, they can be added to sauces and soups that are blended and you hardly notice they are there. We blend all sorts of greens into pasta sauce and use it for lasagna or a casserole, our kids never even know those greens are in there. Zucchini is coming on strong and there will most likely be extra available if you are interested let me know. Cukes and beans are starting to show up but it will be a week or two before they are abundant for every one.
7-5
In the shares this week you will find, salad mix which contains; arugula, tatsoi, spinach, mizuna, mustard greens and red amaranth, radishes(full+half), bok choi(full), garlic scapes, dandelion greens, and cilantro.
There is no lettuce in the salad mix this week, we have been short for the past few weeks, this should allow it to recover and be abundant in the weeks to come.
String beans, cucumber, zucchini and carrots will be ready in the coming weeks. Broccoli and cabbage have not been a strong crop so far this year but we will start to see broccoli in the coming weeks and will need to rotate who gets it. Our potato crop is very strong this year so we hope to have an abundance toward the end of the season.
We have a few other products for sale at the farm, award winning organic olive oil from California, a hand made mint lip balm, and all natural deodorant, that actually works, juniper berry or geranium scented. Send me an email if you are interested and don't pick up at the farm, we can send products in your share.
6-27
In the shares this week you will find, rhubarb(full and half shares), radishes, bok choi(half and single), kale(full), garlic scapes, plantain greens, oregano, dill, salad mix which contains; lettuce, arugula, tatsoi, spinach, mizuna, mustard greens and red amaranth. For some peas, as the peas start producing we will only have enough for some of the shares in the coming weeks. If you don't get them this week you will within the next few.
Garlic scapes are the flower stalk that we remove so the plant will put energy into producing a bigger bulb than a flower. A treat they are for all those garlic lovers out there, use them just like you would garlic or try the tender curled up end like chives in a salad or on potatoes.
The salad mix has been a little shy of lettuce so far and we hope to have more for each share in the coming weeks. Spinach has been fairly abundant so far but will be fading out soon. Zucchini and beans are starting to flower which means summer veggies are on the way.
6-22
In the shares this week you will find, rhubarb, radishes, bok choi, green onions, cilantro, salad mix which contains; lettuce, arugula, tatsoi, spinach, mizuna, mustard greens and red amaranth.
The green onions are called walking onions, the flowering stalk can be a little tough but you can still cook with it just like you would a bulb onion.
Garlic scapes will be ready for next week and what a treat! These odd looking flower stalks have great garlic flavor and can be eating raw like chives or green onions or lightly cooked to add a mellow garlic flavor to any dish.
Cilantro and dill will be abundant for the next few weeks so let me know if you would like more than you have been getting.
6-15
This has been a difficult spring for getting plants started due to the weather, all the farms that I have talked to say the same thing and that is why we have started a few weeks later than we would like. You might notice in your share for the first week that the salad mix does not have much lettuce. The deer have decided that is their favorite so far, argggg! We have some deer deterrents in place but with out an 8' fence they still come through. Many of the summer crops are starting to look good and the rain we had last night and today definitely helped. A small amount of fresh dill goes along way in your salad, also try it on baked chicken, wait until you pull it out of the oven then sprinkle it over the top. If you can't use it all fresh lay it out on a plate until it is crispy dry and put it in your spice cupboard for later use.
Additional items for sale at this time
Certified organic honey from Garden Farme in Ramsey MN $12 quart, $6 pint
Organic olive oil from California, as local as olive oil gets, $15
Free Millions Against Monsanto bumper sticker, help spread the word that we want genetically modified food labeled!
Thanks DeAnna for the new recipe!
Greek Chicken and Rice Soup
6 cups chicken broth
1 tsp. Finely chopped fresh dill
c. cooked rice OR uncooked orzo
4 eggs
1/3 c. fresh lemon juice
1 c. shredded carrot
tsp. salt
tsp. pepper
8 oz chicken breast , cut into bite size pieces
Bring broth and dill to a boil. Add rice or orzo, reduce heat and simmer 5 min. remove from heat.
Place eggs and juice in blender; process until smooth. Remove 1 c. broth from pan with as little rice or orzo in it as possible and slowly add to egg mixture.
Add carrot, salt, pepper, and chicken to pan. Bring to a simmer and cook 5 min. until chicken is done. Reduce heat to low. Slowly stir in egg mixture; cook 1 min. stirring constantly, do not boil.
Here are some recipes we enjoy
- Cook rice, near the end of the normal cooking time (usually 45 minutes to an hour) pile washed cooking greens on top and cover tightly. - Let sit for at least five minutes - Top with peanut sauce and green onions and you have a one pot meal!
- Lightly brown garlic and or onion in olive oil or butter, next add well washed cooking greens and a little water to steam, stir frequently for a few minutes, next add a dash of red wine or balsamic vinegar or your favorite seasoning, turn off heat and let sit for another few minutes, enjoy.
Cooking greens include, kale, chard, beet greens, spinach, collard greens, turnip greens, cabbage.
Greek Chicken and Rice Soup
6 cups chicken broth
1 tsp. Finely chopped fresh dill
c. cooked rice OR uncooked orzo
4 eggs
1/3 c. fresh lemon juice
1 c. shredded carrot
tsp. salt
tsp. pepper
8 oz chicken breast , cut into bite size pieces
Bring broth and dill to a boil. Add rice or orzo, reduce heat and simmer 5 min. remove from heat.
Place eggs and juice in blender; process until smooth. Remove 1 c. broth from pan with as little rice or orzo in it as possible and slowly add to egg mixture.
Add carrot, salt, pepper, and chicken to pan. Bring to a simmer and cook 5 min. until chicken is done. Reduce heat to low. Slowly stir in egg mixture; cook 1 min. stirring constantly, do not boil.
Herbed Cheese Toasts
Crumble the cheese in a bowl. Add the tarragon, garlic chives and pepper. Toss the mixture with the oil and allow it to rest for 1 to 3 hours at room temperature. When ready to serve, preheat the broiler and toast slices of the bread lightly. Spread each piece with a tablespoon or more of the cheese mixture. Place the bread on a baking sheet and broil for about 1 minute, or until the cheese just begins to bubble. Watch carefully as they broil. Serve warm.
Pickled Beets:
This recipe was enjoyed at an end of the season party, thanks Chris for sharing it with us!
Prepare beets: Clean beets leaving about 1 inch of stems. Wash thoroughly. Place beets in canning kettle and add just enough water to cover them. Boil until fork will just penetrate beet (do not cook to long, beets will become mushy). Remove from water (save water for brine) and cool beets enough to peel, removing stem as well. Cut up into pint jars and set aside. Cook enough beets to fill 11 pints.
Brine:
4 cups sugar 1 Tablespoon cinnamon
3 cups vinegar 1 teas. ground cloves
2 cups beet water 1 teas. whole allspice
2 teas. canning salt (salt without iodine)
Mix all brine ingredients and bring to boil. Cook app. 5 minutes until sugar dissolves. Pour over beets in the jars leaving 1/2 inch head space, place lids and rings and process in hot water bath for 20 minutes after water starts to boil. Remove carefully and set on newspaper or towel to cool. Can be eaten same day but get better after setting a few days.
Many thanks to Angelic Organics for offering to share recipes from Farmer Johns cook book, The Real Dirt on Vegetables.
1. How does the CSA program work? CSA farms retail their vegetables to local customers that pay for a share in the spring. Starting June 1st you get a bag of vegetables every week, our season ends October 1st.
2. What is a CSA share? When you buy into the farm you pay for a share of vegetables.
3. Do I have to work on the farm? No, we do not require that you work in order to buy a share from us. We do offer a discount if you are willing to work. Instead of hiring employees to help harvest/package/plant seeds and pull weeds, we ask a few of our willing members to pitch in every week. The work is fairly easy and fun if you enjoy learning how and where your veggies comes from.
4. What happens if I am going on vacation or will not be able to pick up my share? We ask that you let us know at least one week in advance so we don't package your share for that week. If you wish we can give your share to the local food shelf for that week. Another option is to ask someone you know if they want to pick up your veggies.
5. What if I forget to pick up my share? I keep the shares in a refrigerator and will leave it there for a few days. If I do not hear from you I will sell it, give it away or eat it.
6. Do I get to choose what vegetables I get in my share every week? No, we hand out what is in season for that week. If you do not want something please let us know and I will do my best to not include that item in your share. Too many special requests make packaging difficult but we will do our best.
7. Do you offer any fruit with the shares? Not at this time, we are in the process of establishing raspberries and apples but do not offer these unless we have an abundance.
8. Is your farm Certified Organic? No, we follow the organic standard but at this time we are not certified organic. We do not use chemicals for any reason on our farm and all seeds purchased are Certified Organic by the USDA.
9. Do you give out recipes? We do have a few recipes on our home page, most of which come from Farmer John Cook Book, The Real Dirt on Vegetables. If you are unfamiliar with a certain item in your share please ask as we do have a lot of info and basic recipes that we have not put on our web site.
