What's Growin' On at the Farm

Posted 7/8/2016 11:21am by Minnesota Food Association.

 

Story by Nancy Cook; photos by Lorie Schneider & Laura Hedeen

On May 28th, 2016, See Nay marks the ninth anniversary of his arrival in the United States. The farmer and part-time pastor has spent the last six of those years in Minnesota. The journey that brought him here to the MFA has been full of twists and turns.

Born in Ahmoe, in wartorn Burma, See Nay experienced a great deal of loss and instability in his youth. Forced by circumstances, See Nay’s family had to flee from village to village and, as See Nay recalls, he “saw too much death, too much war, and lost too many friends.” He remembers and still mourns one friend, in particular, who tried to prevail on the young See Nay to join in the fighting; the friend died in the hostilities, three bullets in his body. Others See Nay knew survived but were tortured or later suffered from post-traumatic stress.

In 1997, See Nay’s family – his parents, himself, four brothers, and five sisters -- fled to Thailand, where they lived for ten years in a refugee camp before an opportunity to emigrate finally opened up. See Nay and one brother came to the U.S., See Nay relocating to Wisconsin and his brother settling in Texas. By this time, See Nay had his own family, including a daughter and two sons. A third son was later born in the U.S. All four children, aged five to seventeen, are still living at home and going to school.

The move to the United States presented a great many challenges. Although See Nay had learned some English as a student in Burma, the little bit he’d mastered was of no help. He had start to over to learn American English. In all phases of life, he found he had to adjust to larger organization with built-in hierarchy. He also remembers well the culture shock he experienced around everything having to do with food. Even adjusting to American eating utensils took time. In Burma, at a family meal, although there might be a single knife, fork, and spoon on the table available for serving, at their respective places, people would eat with their fingers. The grocery store presented other surprises. For See Nay, it seemed things were organized in strange ways. The “breakfast foods” aisle was a real curiosity.

Coming from a place where rice was a staple at all meals, including breakfast, he couldn’t understand the strange boxes of cereals and bottles of pancake syrup. A simple sandwich at lunch was a novelty, as See Nay had never eaten bread with cheese folded inside. The culinary education worked two ways,of course. 

When the Burmese newcomers made a Karen meal for their sponsor, the man gamely picked up a whole chili pepper and put in his mouth, not realizing how hot it was. The sponsor’s ears turned red and tears flowed, to everyone’s amusement.

See Nay worked hard to become a contributing member of the community. His first job was at a Sears store and, after it closed, he worked in a grocery for nine months. Then he got a call from a friend living in St Paul. The friend wanted See Nay’s help organizing for his church. See Nay had for two years served as a pastor in the Thai refugee camp, and he was grateful to receive the call. So in 2010, See Nay moved with his family to the Twin Cities. Shortly after arriving, he saw that the local Karen organization was looking for a farm program coordinator and he applied. To his surprise, See Nay was hired. In 2013 See Nay was admitted to MFA’s basic training program.

The transition to his double career as pastor and organic farmer makes perfect sense to See Nay. In Burma, his family was self-supporting, raising rice, corn, and chili peppers, among other crops. Growing things comes naturally. He says working with the plants gives him peace; he loves nurturing them and watching them grow. Being able to see them every day makes him happy. “Food is my medicine,” See Nay says. “It makes the body healthy.”

There is an unmistakable connection between sustainable agriculture and pastoring work, which See Nay continues to do. As a pastor, See Nay’s job is “to encourage and nurture members, and focus on clean living.” He sometimes bring members of the congregation to the farm, and shares extra food with those who need it. See Nay dreams of becoming a successful organic farmer, with the ability to feed the community and to provide good health and good life to others. “The world is battling disease,” he says. “Many diseases are food related. We need to rebuild with healthy food. I want my produce to give strength that will spread through community, and even throughout the world.”

 

Posted 7/7/2016 5:27pm by Minnesota Food Association.

 "Let thy food be thy medicine and thy medicine be thy food." 

-Hippocrates (460-377 B.C.)

For a moment close your eyes and cast your head fully into your bag of vegetables. Take a deep breathe and inhale the scent of basil, dill, fennel, garlic. This box is aromatic to the max. It is chock full of herbs which I have learned to keep close at all times. Really, you can add fresh herbs into anything and your food immediately transforms into a total sensual experience. I like to think of eating within the context of all the senses. It can't just be about taste because then you loose the crunch of kholrabi, the snap of beans, the smell of herbs, the smooth feel of Zucchini skin. So really, dive head first into this weeks box and channel all your senses.

In the meantime, we at the farm will continue to water, weed and grow this beautiful food. Want to see how its all done? The come on out to our Open House on July 16th. I hear rumors of sambusas and other tasty snacks plus mural paintings, farm tours and a raffle. 

NOTE: Please remember to bring your own BAG to collect your vegetables. We need to re-use our delivery boxes from week to week. We really appreciate your cooperation with this logistical detail.

NOTE: We have started adding some wholesale deliveries to our route. This may cause Lorenzo to run a little behind schedule sometimes. Again, we appreciate your patience. 

In gratitude.

Whats in the box?

All Things Pesto from my personal fav Heidi Swanson!

 

 

Radicchio and Fennel Slaw. A perfect summer side dish from Food and Wine.

Thai Zucchini Soup (adapted from 101cookbooks)

2 tablespoons coconut oil oil or clarified butter
1 cup sliced green onion
1-2 tablespoons green curry paste, or to taste
1 can coconut milk (full fat)
2-3 zucchini, loosely chopped (5 cups, or why not throw in some broccoli or kohlrabi?!)
1 cup water, plus more if needed
juice of one lime
cooked brown rice (or other grain)

topping ideas: olive oil, roasted turnips, toasted nuts/seeds, quick pickled shallots, lots of lime, fresh herbs (dill, basil)

Heat the coconut oil in a large saucepan over medium-high heat, stir in the shallots and a couple generous pinches of salt, and sauté until soft. Stir in the green curry paste along with a dollop of cream from the top of the coconut milk. Stir well, and sauté for another minute or so, until fragrant. Stir in the zucchini with another couple of pinches of salt, and sauté, being careful not to brown, until the zucchini is tender 5-7 minutes, or so. Add the remaining coconut milk and the water, let everything come up to a simmer, and remove from heat. Season the soup with the juice of lime, and salt to taste. It's all about balance here, and the soup should be brothy with strong coconut-lime flavor. Serve over a scoop of brown rice, topped with any (or all!) of the toppings suggested, or experiment with your own ideas.

Serves 4-6. Prep time: 10 min - Cook time: 10 min

Farmer of the week

Dil Barakoti of Numuna Farm

“We never used chemicals in Bhutan. All of our crops were grown without chemicals, from livestock to the oranges and lemons,” Dil says. He continues to embrace organic farming through the Farmer Training Program. He feels good about this way of farming, because most of his crops are used to feed his family. And that is nothing to sneeze at—all told his family totals 40-50 people!

Continue reading Dil's story.....

 

 

Lebo Moore

Food Hub Manager

Minnesota Food Association/Big River Farms

651-433-3676 ext.21

Posted 7/4/2016 9:01am by Minnesota Food Association.

Meet Dil Barakoti, an avid gardener and Bhutanese immigrant from Nepal. His son sold produce this weekend at the Kingfield Farmers Market with great success. Thanks to all you shoppers!

Story by Sarah Beahan; Photos by Laura Hedeen

Dil Barakoti’s community garden was a marvel. By all accounts, it was so beautiful that people would stop on the street and take photos. Dil loves to grow things and it is clearly in his DNA. His whole family has been involved in farming in one way or another.

Dil is a Bhutanese refugee from Nepal. He spent 20 years living in a refugee camp in Nepal before coming to the United States in 2009. He was a carpenter in Nepal, but he came from a family of farmers. They farmed corn, rice and potatoes. Here in the United States, Dil has taken what he knows of farming from his family and embarked on a new farming experience.

“We never used chemicals in Bhutan. All of our crops were grown without chemicals, from livestock to the oranges and lemons,” Dil says. He continues to embrace organic farming through the Farmer Training Program. He feels good about this way of farming, because most of his crops are used to feed his family. And that is nothing to sneeze at—all told his family totals 40-50 people!

Dil hopes to continue to support himself and his fam

ily with what he grows. “This is my job. It pays the rent, supports my family,” Dil says. He sold much of the produce he grows at the community garden, but his involvement with the Farmer Training Program has allowed him to learn a great deal more about where and how to market his crops. He is learning that there are more places to sell what he’s produced than just farmer’s markets. Dil is growing onions, cauliflower, carrots, cilantro, peppers, cucumbers, zucchini and kale, but his favorite vegetables to grow are potatoes and tomatoes. He and his family prepare them in spicy curries and soup.

“This is my first year. I had no idea how hard it would be. But I am learning how to run the business,” Dil says. Between learning about irrigation, cultivating new crops and learning about the wholesale “This is my job. It pays the rent, supports my family.” market, on top of commuting back and forth to the farm, the learning curve has been steep. Dil continues to cultivate a quarter-acre plot at Big River Farms, maintains a community garden and also has a backyard garden.

 “It is exactly as I imagined it,” Dil   says. Despite the challenges, when he looks five or ten years into the future, he hopes to be doing the same thing. First a  quarter acre, then a whole acre,then, who knows?”

 

Sarah Beahan is a volunteer writer for MFA.

Laura Hedeen is the Program Manager at MFA.

Posted 6/28/2016 8:38pm by Minnesota Food Association.

June 28th. It is June 28th and the farm is in full gear for the 2016 season!

This week we will deliver our third CSA. For the last two months we have been bringing farmers to our weekend markets with all sorts of tasty and beautiful produce. 

The farmers, staff and seasonal crew navigate the farm like a honey-bee colony. We gather for meetings, touch base on tasks, move out into the land and then reconvene at the end of the day. We are busy. We are growing. We are a community. And we want to share our community with you in one of two ways.

First, come to our annual Open House on July 16th. We are honored to be part of the Eat Local Farm Tour and will have games, snacks, farm tours plus a global farmer table highlighting food and farming cultures around the world!

Second, this year we were blessed with a group of volunteer writers. Tasked with interviewing farmers, they have generated stories, quotes and histories from all the farmers enrolled in our training program. It is with great delight that we share with you the first installment in our 2016 Farmer Story Series. Check back each week for a new feature farmer, plus follow us on Instagram and Facebook where we will post updated news about each farmer and show off their glorious produce!

Without further adieu, we present The Early Birds. 

Story by Nancy Cook; Photos by Laura Hedeen


Lue Lor was born in Laos to a family of modest means. Lue’s father was involved with American CIA operations, and his mother assumed the role of head of household, managing the family’s small farmstead. The years that followed US troop withdrawal from Viet Nam were a “long, sad story” for Lue. His mother and siblings were killed in the Viet Nam War, and in 1979 Lue, then ten years old, and his eleven-year-old brother escaped to Thailand with an uncle. Fifteen years later, married and father to three children, Lue arrived in the United States. It was difficult at the beginning, adjusting to harsh weather and a strange language. But now, Lue says, he feels prosperous and “everything is good.”

After their arrival in Minnesota, the Lors welcomed three more children into the family. And Lue has rediscovered his farming roots. Two years ago, he got connected to MFA’s training program through friends. He started with a quarter of an acre but quickly felt the desire to expand.

A man with “a passion for the outdoors, the sun and the wind,” Lue has found his work at MFA to be very satisfying. His goals are to complete the training program at MFA and acquire his own farm, which will enable him “to give back” and contribute to community health as well as feed his own family. Every day, in pursuit of his dream, he is “up before the sun,” Lue’s son Houa reports. You have to “beat the heat,” says Lue, “if you love the land and work.”

Lue has passed on to his children wisdom acquired during his life’s journey. Houa, the second born, and a college graduate with professional credentials, says that chief among the values he’s taken from his father are patience and diligence. Farming “takes a lot of work,” says Houa. The work is often invisible, and many consumers underestimate the labor involved. For his part, Lue thinks it unfortunate that so many people gravitate toward conventional produce that looks beautiful but lacks taste and nutritional value. If they could only do a taste comparison, Lue believes, they’d make different choices. He also wishes people could see crops growing firsthand, getting exposure little by little over time. As the Lors note, most consumers don’t realize that planting begins in January, or that farmers work nights and weekends. Lue adds: “They survive heat, the dark, rain,” and they do it with “love, passion, care.”

Both father and son reflect positively on the value of community farmers markets. The markets create opportunities for people to get to know each other and introduce people to different cultures. According to Lue, many “beautiful transactions” have taken place on market days. One example the Lors relate is of a time a customer invited them to dinner, where a “spaghetti” meal made from squash raised by Lue was served. It’s this kind of experience, they say, that illustrates what matters most: “family, community, health.” 

Nancy Cook is a writer and teaching artist. She has written many stories about a diverse range of people, jobs and places. She has a professional background in community law practice. 

Laura Hedeen is the Program Manager at the Minnesota Food Association.

Posted 6/16/2016 4:56pm by Minnesota Food Association.

Dear CSA Members,

The boxes are delivered and I thank you for your patience in waiting to get your newsletter. Keep in mind that these first few boxes will have a lot of greens, as that is what grows this time of year. The boxes will get heavier and more robust as the season develops.

Here are some thoughts I had last night as the farmers were turning in the last of the produce. 

It’s 7:30 on Wednesday night. Aung Thin and his family load into their car after washing their Pac Choy and onions. Porfirio and Argelia bunch kale. Lue and Kia diligently pound tomato stakes into the ground. I can hear the thwack of metal on wood.

The farm is ready to find a rhythm for the season. We are ready to find beauty and purpose in the land. I am not a farmer. I learned quickly that I didn’t have the will to work that hard. What I lack in stamina though, I try to make up for in spirit. I believe in farmers and I believe they are to be honored for the work they do. The following words of Marge Piercy came to me by way of a farmer. They taught me how to honor the work of growing food.

The work of the world is common as mud.
Botched, it smears the hands, crumbles to dust.
But the thing worth doing well done
has a shape that satisfies, clean and evident.
Greek amphoras for wine or oil,
Hopi vases that held corn,are put in museums
but you know they were made to be used.
The pitcher cries for water to carry
and a person for work that is real.
                - Marge Piercy, To be of use  

This is real work, the growing and eating of food. It is work that has a satisfying shape in the land it cultivates and the food it produces. I honor farmers for their hours spent seeding, planting, weeding and harvesting. I honor MFA for the work it does to provide this land, tools and resources to people who may not have access to them otherwise. There is so much caught up in growing food these days when the reality is really quite simple: seed, plant, weed, harvest. If only it could be that simple. 

This is why I also honor you, our valued CSA members, who have chosen to seek out this simplicity, to value this work. Whatever your reason for membership, be it the quest for the freshest radish, support for immigrant and underserved communities, or a belief in sustainable land stewardship, without your appetite we would not be able to do our work. We are simply 70 acres, merely 17 farmers, but you are part of our community that is slowly but surely, changing the way the world eats. I think we can all find shape in that. 

My name is Lebo Moore, I am the food hub manager at Big River Farms and I am honored to bring you food grown by seventeen amazing individuals for the next eighteen weeks. Thank you for your commitment, your time and energy.

This week your box radiates with Folic Acid, Magnesium, Potassium, Riboflavin, Protein, Vitamins A and K.

From Dil Gurung and the Bhutanese Farm: Garlic Scapes, Radishes and Green Onions

From See Nay and the First Karen Farm: Garlic Scapes and Spinach

From Aung Thin and the Karen Farm: Pac Choy, Asian Greens and Green Onions

From May and Mhonpaji Garden: Swiss chard and Arugula

From Porfirio Perez and Sebra Farms: Garlic Scapes, Kale and Black Beans

From Xie Cha: Cilantro

From Anna Dooley: Romaine Lettuce                                                   

Note: The lettuce, Pac Choy, Asian greens and arugula will be split in half. You will receive two of the four in your box. Thanks for your flexibility in working within the unpredictability of the harvest. 

 

No doubt in my mind, this time of year is for tacos. Cook up your black beans with salt and a little cumin, warm-up some tortillas on a skillet or the grill, sautee your chard, pac choy or asian greens with olive oil, onions, cilantro and cayenne pepper, top with some cheese and your favorite hot sauce! Or, try these other delights....

Garlic Scape Pesto (Recipe from Serious Eats: 7 Things to do with garlic scapes)
 
1/4 cup pine nuts (or any nut/seed)
3/4 cup coarsley cut garlic scapes
Juice and zest of 1/2 lemon
1/2 tsp. salt
Black Pepper to taste
1/2 cup olive oil
1/4 cup parmesean cheese
 
Blend scapes, pine nuts, lemon juice, salt and peper
Slowly add olive oil. Stir in parmesean cheese by hand.

Enjoy over pasta, on toast or in a salad.

French Breakfast Radishes for Breakfast...really! (Adapted from NaturallyElla.com)

1 bunch French Breakfast Radishes
2 tablespoons good unsalted butter
3 green onions, diced
1 teaspoon fresh thyme
pinch of salt
2 eggs
2 pieces of bread, toasted
 
Prep the radishes by removing tops and roots. Slice in half lengthwise and set aside.
In a skillet, heat butter over medium low heat.
Add in green onions and let cook until beginning to soften, 2-3 minutes.
Add the radishes, thyme, and salt to the green onions. Cover and let cook, stirring once or twice, until radishes are tender but still have a bit of crispness to them, 5-6 minutes. Taste and adjust seasoning.

While radishes cook, poach eggs. Try this technique. If you don't like runny eggs, this would also be great with scrambled or hardboiled. To serve, place toast on two plates, divide radish mixture, and top each with a poached egg.

Happy eating!

Oh and follow us on Facebook, Instagram and Twitter. We'd love to connect through social medias!

Lebo Moore

Food Hub Manager

Minnesota Food Association/Big River Farms

651-433-3676 ext.21

Posted 11/19/2015 10:16am by Minnesota Food Association.

BIG RIVER FARMS fall CSA

Our final fall CSA box! In today's box you will receive carrots, parsnips, brussels sprouts, celeriac, purple-top radishes, a butternut squash, a delicata squash or acorn squash, red onions, red beets, chioggia beets, golden beets, red cabbage, and a rutabaga.

Access recipes from MFA's website here.

Look here for recipes from our Pinterest board. 

 

Your box will be heavy, so make sure to lift it carefully from the bottom of the box. As with all CSAs, please bring a bag to transfer your veggies into and leave the box for us at the dropsite. If you forget your bag or see this email too late, no worries! Just bring your box home with you and bring it back when you pick up your next share. 


 

Your carrots will come in all shapes and sizes this fall CSA. The variety is Bolero carrot, which are known for heavy yields. They will remain sweet in flavor during long term storage. 


 What is going on at Big River Farms?

Big River Farms went to holiday market this past Sunday with plenty of storage crops to stock up on. We will be at three more winter markets this coming year, so stop by and say hi!

Market dates are Saturdays January 23rd, February 27th, and March 26th from 9AM- 1:30PM.

Location: Bachman’s 6010 Lyndale Ave S. 

We had a match.com stir event at the farm last week. We were able to get the plastic over the winter greenhouse for the birds and have fun while doing it!

 

It is time to put the farm to bed for the winter. Farmer See Nay washing the last of his daikon radishes from the field. See Nay was the main farmer this season providing daikon to the CSA. 

 

 


THANK YOU for a great season!

We are always interested in having volunteers at the farm! Contact laura@mnfoodassociation.org for more information on ways to help.


Email produce@mnfoodassociation.org with any questions, comments, or requests for next week's newsletter.

Posted 11/5/2015 11:27am by Minnesota Food Association.

In today's box you will receive kohlrabi, carrots, parsnips, brussels sprouts, celeriac, purple-top radishes, a butternut squash, a acorn squash or jester squash, shallots, red onions, red beets, chioggia beets, golden beets, a head of lettuce, a pie pumpkin, and a mixed bag of yukon, russet, red gold, and all red potatoes. Find recipes for all of these here.

Your box will be heavy, so make sure to lift it carefully from the bottom of the box. As with all CSAs, please bring a bag to transfer your veggies into and leave the box for us at the dropsite. If you forget your bag or see this email too late, no worries! Just bring your box home with you and bring it back when you pick up your next share. 


 

Your pie pumpkin is either a Cinnamon Girl (left) or a New England Pie Pumpkin (right). There is no difference in the way they bake - just an aesthetic one! Believe it or not, you can drink our pumpkins at your nearest Peace Coffee.
Your carrots will come in all shapes and sizes this fall CSA. The variety is Bolero carrot, which are known for heavy yields. They will remain sweet in flavor during long term storage. 


 What is going on at Big River Farms?

It's that time of year to get your garlic cloves in the ground before the frost comes! Last week farmers at MFA planted pounds and pounds of garlic. Farmer May is pictured above with her handy tool helping measure the right depth to drop the cloves in the soil. 

Farmers all came together on a cold Wednesday last week to move one of the farms hoop houses to a different location. The hoop house will now serve as an overwinter shelter for the ducks, chickens, and geese on the farm. 

MFA is now hiring! We are currently seeking applicants for a Market Manager position starting at the end of this month. Click here to apply!

We are always interested in having volunteers at the farm! Contact laura@mnfoodassociation.org for more information on ways to help.


Email produce@mnfoodassociation.org with any questions, comments, or requests for next week's newsletter.

Posted 10/22/2015 11:36am by Minnesota Food Association.

Hello and welcome to the Big River Farms 2015 fall CSA! Your box will be waiting for you this afternoon at your selected dropsite. Find recipes for all your fall produce here and visit our Instagram page here to catch up with the farm in full color! 


In today's box you will receive kohlrabi, cabbage, carrots, daikon radishes, potatoes, onions, a leek, brussels sprouts, celeriac, purple-top radishes, watermelon radishes, a butternut squash, a jester squash, shallots, red and yellow onions, red and golden beets, a head of green cabbage, a pie pumpkin, and a mixed bag of yukon, russet, and red gold potatoes. Find recipes for all of these here.


 

Your pie pumpkin is either a Cinnamon Girl (left) or a New England Pie Pumpkin (right). There is no difference in the way they bake - just an aesthetic one! Believe it or not, you can drink our pumpkins at your nearest Peace Coffee.

 

Your box will be heavy, so make sure to lift it carefully from the bottom of the box. As with all CSAs, please bring a bag to transfer your veggies into and leave the box for us at the dropsite. If you forget your bag or see this email too late, no worries! Just bring your box home with you and bring it back when you pick up your next share. 

 


Email produce@mnfoodassociation.org with any questions, comments, or requests for next week's newsletter.

Posted 10/22/2015 11:36am by Minnesota Food Association.

Hello and welcome to the Big River Farms 2015 fall CSA! Your box will be waiting for you this afternoon at your selected dropsite. Find recipes for all your fall produce here and visit our Instagram page here to catch up with the farm in full color! 


In today's box you will receive kohlrabi, cabbage, carrots, daikon radishes, potatoes, onions, a leek, brussels sprouts, celeriac, purple-top radishes, watermelon radishes, a butternut squash, a jester squash, shallots, red and yellow onions, red and golden beets, a head of green cabbage, a pie pumpkin, and a mixed bag of yukon, russet, and red gold potatoes. Find recipes for all of these here.


 

Your pie pumpkin is either a Cinnamon Girl (left) or a New England Pie Pumpkin (right). There is no difference in the way they bake - just an aesthetic one! Believe it or not, you can drink our pumpkins at your nearest Peace Coffee.

 

Your box will be heavy, so make sure to lift it carefully from the bottom of the box. As with all CSAs, please bring a bag to transfer your veggies into and leave the box for us at the dropsite. If you forget your bag or see this email too late, no worries! Just bring your box home with you and bring it back when you pick up your next share. 

 


Email produce@mnfoodassociation.org with any questions, comments, or requests for next week's newsletter.

Posted 10/13/2015 12:20pm by Minnesota Food Association.

  

Love the veggies you're getting through the summer CSA? Sign up for our Fall Share!  It's just $110 for three boxes of storage veggies from the end of the regular season through November. You will receive potatoes, onions, carrots, winter squash, and more! Click here to sign up today!

Delivery dates: October 22, November 5, and November 19

Some people have been experiencing difficulties when signing up for the fall CSA. If you are one of those people, no worries! Just e-mail us at produce@mnfoodassociation.org


 

 


 
The Minnesota Food Association is proud to play a featured role as the Twin Cities joins a national movement: Food Day. Check out the schedule of events and be sure to come hang out with your farmers: 

October 18: Minnesota Food Association / Big River Farms — Harvest BBQ and Potluck 

October 20: 
• Restaurant night (featuring Minnesota ingredients, see below) - Public Event
1. Birchwood Cafe
2. Gandhi Mahal
3. Sunny Side Cafe
4. Flamingo
5. Sen yai Sen Lek

6. Groundswell
• Dine Out for Right to Know dinner at Birchwood Cafe. 30% of the proceeds go to Right to Know -Public Event
October 21: Immigrant growers and chefs speak at East Side Freedom Library - Public Event begins at 7:00 pm

October 22: Birchwood Cafe Cookbook Launch - 5:00 pm to 9:00 pm at Birchwood Cafe - Public Event

Join us at Food Day 2015 to promote healthy, ethical and affordable food! Check for updates and RSVP here.

 



 
                 
 
Peace Coffee's Harvest Moon Latte is now made with Big River Farms pumpkins! 
 
 
 
 
Check out this blog post about the Minnesota Food Association from Peace Coffee! 
 

 
 
Big River Farms on Pinterest and Instagram
 
We love our CSA produce, but some items are real head-scratchers to cook with! Check out our Pinterest page to find new recipes and add your own. 
 
 
Catch up with the farm in technicolor, high definition glory! Our forested horizons and dew-laden produce are visible to all on our Instagram account.
 

Build a Sustainable Food System at Work!

Many of you have workplace giving campaigns going active this week.  Please consider supporting Minnesota Food Association through giving to Minnesota Environmental Fund.  MEF supports our work at MFA and Big River Farms, and helps us build a more sustainable food system.  Please consider giving to the Minnesota Environmental Fund this year.  Please encourage people you know at work to join you in giving.  Thank you!


 

 
 
  Be careful when lifting the boxes! Please leave boxes at the pickup location after unloading the produce.  
 

Click on each crop listed below for some tasty recipe ideas, and click on the farm names to learn more about the amazing people who grow your food!