Visit the Farm

You are invited to visit our farm this Saturday, June 5 from 3 until 5 pm. Practical Farmers of Iowa is hosting a field day at our farm to talk about improving the energy efficiency of walk-in coolers. Even if you don’t care to look at the cooler, come and see how things are doing here at The Cornucopia.

Can you say “new potatoes”? This is a new record for us, with potatoes ready in the tunnel even before we have peas. Things are rapidly transitioning as we finish harvesting beds and start new summer crops or simply harvest to make room for things like tomatoes that have been growing between an early crop. The theme of the week has been “plant, plant, plant”. Timely rains and some partly cloudy weather make for good transplanting conditions – getting transplants in the ground with some moisture and not getting baked by hot sun. I was pleased to see how well most of the tomatoes did after all of the wind last week – better than I expected. We also planted some sweet corn this year (my idea, not John’s) and it’s up along with the squash and cucumbers.

Chickens – our first batch of the season is processed and back from the butcher. Pasture raised with no hormones or antibiotics, these birds are plump, juicy and delicious the way chicken should be. Call or email to place your order.
In your share this week……..
Yukon Gold Potatoes – put them in a foil packet on the grill, boil them, make a potato salad, eat them with the thin skin on, or rub it off under running water – the sky’s the limit!
Purple Kohlrabi – a great raw snack. Peel the bulb part and slice or cut in wedges and enjoy plain or with your favorite dip. Here is a link to some healthy ideas for using the bulb and leaves.
French Breakfast Radish – long with white tips
Carrots –
New Beets -either Golden Beets or Red Ace – the tops are wonderful and can be cooked just like spinach and served alongside the cooked root – check out this link for a discussion on cooking beets and beet tops.
Lettuce – try a lettuce wrap for something different. Mix up your favorite sandwich filling and instead of bread, wrap it up in a lettuce leaf. Check out the recipe below.
Green Onion – perfect chopped into a salad or a stir-fry
Lettuce Wrap from

  • Boneless Skinless Chicken (2 Cups)
  • Leaves of Romaine or Butterhead Lettuce
  • 1 Tbsp Curry Powder
  • 2 Tbsp Light Mayonaisse
  • 1/2 Cup Chopped Pecans
  • 1/2 Cup Diced Apple
  • Cracked Black Pepper
  1. Add the first three ingredients together in a bowl and gently mix together.
  2. Once the curry and mayonaisse are mixed well add pecans and apple and mix again.
  3. Top with a generous amount of fresh cracked pepper
  4. Wash and dry Lettuce leaves, being careful not to tear the leaves
  5. Spoon chicken mixture on top of lettuce – wrap – and enjoy!

The wrap has a great flavor and texture with the crunch of the apples and the pecans as well as the freshness of the lettuce. As a variation try adding some cheese for another layer of both flavor and texture.

Have a Great Week!