Early Spring Round Up!

Hello friends and members!

IMG_0225Brandon teaching Maybelle how to drive the tractor

It’s already time for our late winter/early spring round-up. We’ve had some REALLY exciting developments over the past month and are excited to share them with you.

WE BOUGHT A FARM!!!!!!!!!!!

We are beyond excited to finally have our very own permanent home. No more leasing, no more uncertainty about whether we’ll have a home or farm land each season, no more making long term investments in soil that we will not be working long term, and best of all a place to put down roots and raise our little Maybelle.

Farm House

The farm is a beautiful 20 acre piece on the eastern side of Amery. It’s even closer to town than our current place, and maybe only another 10 minutes away from the twin cities. There’s a truly charming old farmhouse with a great big kitchen for canning and baking, plenty of guest rooms, and amazing original bird’s eye maple floors. There’s also lots of outbuildings for a pack shed, equipment storage, and more.

Barn and Silos


The fields are flat and square! There’s a lovely wall of trees on two sides of the property, and a trail behind the woods that goes all to way into Amery to the southwest, and up to the town of Almena some 18 miles away.



Land ownership is definitely the hardest thing for organic family farms to achieve. Land is expensive, banks are loath to lend to small family farms these days, and there has to be qualities to a property to support both a family lifestyle and a business. We have been blessed to have had the support of our CSA members and the generous folks who have rented us land, equipment and housing over the last four years under favorable arrangements making it possible for us to get to the point where we can purchase our own farm.  We have also been lucky enough work with our local FSA office and local branch of Bremer Bank to secure a low-interest loan to make this possible. And of course many thanks are due to friends and family who have been with us along the way, from our amazing real estate agent who helped us with our year-long search, to our family who supported us when we thought we’d never find a spot, to dear friends who have advised us on the pros and cons of everything from soil to infrastructure on multiple properties.

So, what does this mean for our dear members? Not a whole lot right away.  Over time members will see perennial crops show up in their boxes as we can now invest in permanent plantings of asparagus, berries and fruit trees.  Most of these take between 2-5 years to establish for production. This growing season will still take place on our current leased land, and proceed as usual. We will be working extra hard this season to put up a new greenhouse on the new farm, installing a well, slowly moving over household and farm materials, and prepare the soil and buildings for farming in 2016. We’ll probably have a few member work parties at the new place to help us install things like the greenhouse, an orchard, a berry patch, and maybe a couple thousand asparagus plants. Exciting, isn’t it, to think of the things we can add now that we’re landowners?!?!

The main thing is, we need our member sign-ups now more than ever! We’ve got two farms to set up this spring, essentially, and the more capital we have at the beginning of the season, the better. What can you do? If you are planning on re-joining us, please do. If you like us and what we do, spread the word to friends, family, and co-workers. Most of our new members come via word of mouth, and it’s our happy members that do the best sales for us! If you’d like to, and are able, you can print off CSA_flyer_2015 to post in your work break room, your church bulletin board, your yoga class, your local library, anywhere you can think of that would be well received. We appreciate your help and support as we grow and take on this fantastic new phase of our farming careers and lives.

Thanks so much!

Heather, Brandon and Maybelle!

Week 13

IMG_2508Full Share (above)
Medium Share (above)
Small Share (above)

Hello everyone! We hope this newsletter finds you enjoying the weather-the word is there are some BIG CHANGES coming around the corner. We think most of our Twin Cities members escaped the majority of the serious storms that swept though a few days ago. We had a lot of corn get blown down in strong winds, fortunately the hardest hit was the popcorn (thats right–there will be popcorn in the boxes this year!) and it can continue to dry out whether it’s on bent over stalks or not. This is likely the last week for sweet corn, anyhow, so we guess we should give thanks that what got damaged was on the way out anyways!   IMG_1283Blown over pop corn This week marks a pretty big transition for the produce–we (or more accurately, the cool weather and rain) are ushering out the high season summer crops of corn, tomatoes, eggplant, melons, basil and beans and beginning to see fall crops mature such as rutabaga, winter squash, onions, kale and collards, carrots, radishes and more. There might be a precipitous farewell to summer crops this weekend depending on how much frost/freeze we experience. Paul Huttner of our very favorite weather blog, The Updraft, is saying we may get a frost on Friday or Saturday. If that happens, we will be saying goodbye to the tomatoes, basil, peppers and eggplants. The good news is that it just might mean the beloved fajita box will soon make an appearance: lots and lots of peppers, whatever tomatoes are left, onions, and cilantro. Keep an eye on the weather and stay tuned to see what goes on in next week’s box. IMG_1269 Fall onions were harvested this week.  Brandon spreading them out to dry on mesh tables before storing. IMG_1276 IMG_1288Cool bug of the week, found in the swiss chard patch during Monday’s harvest. This week’s box has a fun assortment of produce, so without further ado:

Tomatoes (1 1/2# for small shares, 2# for medium shares, 2 1/4# for full shares)
Sweet Corn (2 each for all shares)
Shiso (1-ish ounces per share)
Baby Kale (1/2#, small shares only)
Snap Beans (3/4# for small shares, 1# for full shares)
Eggplant (1 each, medium shares only)
Cucumbers (1 each for medium and full shares)
Swiss Chard (1 bunch for medium and full shares)
Head Lettuce (1 head for medium and full shares)
Hot Peppers (2 each, full shares only)
Melon (1 each, full shares only)
Cauliflower (1 each, full shares only)

Tomatoes-These may or may not be the last of the season, depending on the weather! Enjoy them! Sweet Corn-Same story, sadly. Didn’t it feel like summer lasted for only a few days this year? What a cool, wet, strange growing season. Shiso-This super-cool, very beautiful Japanese herb is just too lovely for us to resist growing for you.  Requested a few years back by member Peter Kim, we have finally had a successful crop of this difficult germinator to send out. A staple of Japanese cuisine, shiso has an herbaceous and citrusy taste, and this variety has striking two-tone leaves:  green on the top and deep purple on the bottom. It’s best used raw, and a good rule of thumb is to slice it thinly and use in anything you’d use basil or mint for. It is also most famously used to give umeboshi plum paste it’s gorgeous color.  This great blog has lots more info and ideas! We’ve given you several recipes below as well.


Snap Beans-either the very fine haricots verts (albeit yellow) or the fat and wide romano bean. Cauliflower-This technicolor variety is called Purple of Sicily. IMG_2509 Melons-Although we tried our best to prognosticate our way into a great melon year, this season falls a little short of what I would call a true year-of-the-melon.  Not-so-hot weather and way way way too much rain has produced a short run of so-so melons whose sweetness was watered down.  Not bad by any means, but not great.  There’s always next year, right?


Japanese-style Shiso Pesto (and Pasta)


  • 1 ounce shiso leaves
  • 1/4 c. raw pistachio nuts
  • 1 tbsp miso paste (any type)
  • 1 clove garlic, pressed
  • 1 lemon (juiced)
  • 1/2 c. olive oil

Pulse everything except the olive oil together in a food processor or blender until smooth. Slowly drizzle in the olive oil to make a smooth paste. Add salt to taste. Enjoy tossed with any shape of cooked pasta (soba noodles would be great!), diced raw tomatoes, and shrimp, chicken or tofu.  

Shiso Julep

So, summer may be on it’s way out, but say goodbye in style with a great take on the Mint-based Kentucky classic! julep_1490 Muddle 3 shiso leaves in a glass with 1 ounce lime juice and 1 ounce simple syrup. Add 3 ounces Maker’s Mark or any other fine Bourbon, shake with ice, and top with a bit of club soda.  

“Gazpacho” with Shiso Oil

from Ming Tsai



For the Gazpacho: 1  cucumber, peeled, and rough chopped 3 large red heirloom tomatoes, core removed and, rough chopped ¼ cup Wanjashan naturally brewed rice vinegar 1 tablespoon naturally brewed tamari 1 tablespoon Worcestershire 1 red onion, peeled, and rough chopped 4 cloves of garlic 1 jalapeño or other hot pepper, rough chopped 4 shiso leaves Kosher salt and black pepper to taste For the shiso oil: 1 small garlic cloves shiso leaves 1/2 cup extra virgin olive oil dash of water if needed


In a blender combine the cucumber, tomatoes, rice vinegar, tamari, and Worcestershire blend to combine. Add  onion, garlic,  hot pepper, and 4 shiso leaves. Blend to combine. Check for seasoning.  Strain mixture. Chill well. Meanwhile, in a blender, blend together the garlic clove, any remaining shiso and extra virgin olive oil and season.  Serve in chilled martini glass and drizzle in shiso oil.  Garnish with sauté mini croutons. Have a great week, everyone! All the best from all of us at Sleepy Root, Brandon, Heather, Frank, Ben and Baby Root    



Box 2

full box 2Full Share (above)

medium box 2Medium Share (above)

small box 2 Small Share (above)

Hello all,

The seemingly non-stop rain has been a bit of a challenge to work around—its seems every time the ground gets dry enough to weed or seed into, the rain comes back.  Nonetheless we’ve been able to squeeze some weeding and seeding and are largely on track with our planting schedule despite.

Part of making sure the farm runs smoothly is over-planting crops to hedge against the vagaries of the weather and the myriad of other factors that effect plants.    The head lettuce for the week had an unusual amount of rot around their bases due to not being able to fully dry out with the rains, but fear not, there is plenty to go around.

Heather and I were gone Thursday through Sunday to Indiana for Heather’s father’s funeral.  It was good to be around family and friends during such a hard time, thank you to everyone who sent their condolences.  Thankfully our crew Megan and Ben do such a great job helping us run the farm that we can have them take the helm for several days under such unfortunate circumstances—normally being gone just one day can make me feel like everything has slipped out of control in the gardens.

A common question we get is why the first several boxes are so heavy on salad greens.  Most of the early season crops have to be able to meet the following criteria: they need to be able to withstand temperatures below freezing, be relatively quick growing (head lettuce takes about 50 days from seed to harvest, radish 25 days, cut loose leaf greens 28 days compared to winter squash which can take up to 110 days) and the seed needs to be able to germinate in wet cold soils without rotting.    Couple that with not being able to till the soil until late March/early April (usually) and the last historic frost of the spring not happening until May 20th, and you get a basket full of lettuce and greens and cold hardy plants like Kale and, a little bit later, broccoli for late June and early July.  This week is no exception:


In the box:

Head Lettuce (3 Small, 4 Med, 5 Full)
Spicy Salad (1/2 lb Small, ¾ lb Medium and Full)
Snap Peas! (1 quart)
Micro Greens: Basil, Broccoli. Bulls Blood Beet Mix (Medium and Full only)
Chard (Medium and Full)
Kale (Small only)
Broccoli: Rosalind (Full only)
Spinach (Full only)


We are super excited to have peas around this year.  Last year we were unable to plant them in time (remember when it snowed in April last year? Yikes.) and just did without.  This variety is called Sugar Anne.  I love snacking on them raw, but they are also great to stir fry or chop up raw into a salad.  Snap peas are meant to be eaten whole, pod and all.  Some people prefer to remove the “string” from the pod before they eat them.

ruby streaks

Close up of Ruby Streaks (above) and the Spicy Salad beds before harvest (below), you can make out the three different kinds of greens in each bed.

spicy salad

Our spicy salad is a mix of three of our favorite mustard greens: Mizuna, the pointy green leaf, provides a nice mild base to the mix, tempering the hot flavors of the other two. Ruby Streaks, the scarlet finely serrated leaf, provides a kick with a flavor I find most a kin to potatoes.  And Suehlihung, a bit thicker, broader green leaf, that adds texture and a nice full flavor.  Use this mix as you would a raw lettuce mix or lightly cook it to mild the flavor.  It is fantastic mixed into omelets.

Fulls and mediums are receiving microgreens this week.  Often used in restaurants to add an elegant burst of color and flavor, microgreens can be used in a similar fashion as you might an herb.  Scattered across fish, added to the top of a salad for flavor or sprinkled on top of side dish.

Also in medium and full boxes is swiss chard.  One of the most beautiful in the vegetable kingdom, chard comes in an array of different bright colors.  Chard can be used much like you would spinach and is often lightly cooked or steamed and served as a side dish.  Some people also like it raw, although I find the sugars in the stem make my throat a little itchy unless it is cooked slightly much like raw beets do (in fact beets and chard were bred from the same parent plant).

Full shares are getting a new addition to the farm this year: Rosalind Broccoli, a purple broccoli.  Word on the street is that it will fade to a more green color when cooked, so choose your dish wisely if you want to show off this flashy brassica.  This plant has not been enjoying the early heat this summer and is putting its heads on sporadically–I’m not sure if everyone will be getting Rosalind this year like we hoped, but not to worry, there is plenty more broccoli on its way really soon.

Rosalind Broccoli


Rosalind Broccoli (above). Last nights sunset viewed from the melon and winter squash patch (below).sunset over melons






Late Winter Update

Good day to you all,

It feels like spring is officially on it’s way: day light savings has kicked in, the sun is higher in the sky and we seem to have lost about a foot and a half of snow cover over the last week! We at Sleepy Root are waking out of our slumber and are itching to get back outside and get our hands in the dirt.

 It’s been an active winter for us:  not only have we been planning for another season in which we hope to grow our farm business by 50%, we are seeking our USDA Organic certification this year. It’s a lot of work and big step in showing our commitment and dedication to the principles we hold to our members and our farming community.

We also had the happy event of our wedding in February! We were so grateful to have so many friends and family come out and celebrate with us for a beautiful snowy weekend at the farm.

Late Winter and Spring around here start getting busy pretty fast.  We will start growing our onions (all 15,000 of them!) the week of March 17th in trays in a neighbor’s greenhouse which should give us enough time to finish building our new greenhouse that we started last fall.  Once that is completed we will begin a steady stream of seeding transplants in the greenhouse at the beginning of April.  Once it warms up enough, and if it’s not too wet, we (hopefully) will be working the soil and seeding in the field by mid to late April.

Inline image 1

We are starting to fill up our CSA shares, so if you know anyone who is looking for a quality CSA or if you are a previous member who wants to renew for the 2014 season, please do so soon to secure your spot!  As usual we are adding a few new exciting varieties to the line-up of vegetables this season and have integrated feedback from members into our box plans including earlier tomatoes, more cherry tomatoes, and my personal promise of this being the year of the melon!  You’ll all be happy to know there will be considerably less eggplant this year as well.  Any more feedback or suggestions are always welcome.

We are still looking for two employees to come work with us this summer, if you know any one who might be interested in working on a small scale vegetable farm with organic practices feel free to point them to our website.

We are looking forward to another great season and hope you are all enjoying the warmer weather!


Brandon and Heather

Box 8

Hello all,

Medium Share week 8
full share week 8
full share week 8

Another relatively cool week on the farm.  The tomatoes keep stacking up their green fruit one after another on the vine.  I keep expecting to go out and see a flush of red dotting the lower layer of the tomato aisles…but…not…quite…yet…but soon!  Until then, there has been enough of a trickle to give modest amounts to some members, but unfortunately not all.

In the box this week:

Onions: red zeppelin
Broccoli or Cabbage
Romano Beans
Tomatoes or Tomatillos or Eggplant (small)
Kohlrabi (small)
Cut Lettuce (medium and full)
Mustard Greens: Scarlet Frills & Mizuna (medium and full)
Tomatoes/Tomatillos and Eggplant (full)
Cucumber (full)
Snap Peas (full)

Eggplants are also starting to come along in larger numbers and peppers are getting close to full size. Signs of the hail from a few weeks ago are still present on some of the crops.  You may notice some items in your box with a dent or two still.  The lucky ones who pulled the long straws and got tomatoes this week will see obvious signs of it.

Hail damage on tomatoes
Hail damage on tomatoes

We recommend eating those tomatoes sooner rather than later, as damaged tissue will start adversely affecting the tissue around it as it continues to ripen off the vine.  Simply cut the small affected portion off when preparing to eat.

We’ve started tilling in our earlier plantings and planting in cover crops. Cover crops are planted to help control weeds, add/hold nutrients and organic matter, and keep the soil from being bare for large periods of time when it can be vulnerable to erosion from rain.  Some of the cover crops we planted (this week it was buckwheat and clover) also function as attractors for pollinators and beneficial insects, giving them a healthy stock of pollen and nectar to feed on.  Pollinators are such a hugely important part of the growing system.  You may have heard the often-quoted statement that one out of every three bites from your plate would not be there if it weren’t for an insect carrying pollen from one plant to impregnate another.  Even despite the fact that bee populations dropped between a third and two thirds for many beekeepers across the nation last year, it is important to us to do what we can to make sure part of the landscape is dedicated to our tiny friends who do so much of the important work around here.  You can see/hear some bees cruising around our Phacelia cover crop patch here.

Our second patch of beans have started to come on. We hardly ever cook with beans on the farm because we eat so many in the field–one of the most snackable items on the farm. Some of you may have gotten

IMG_2227Romano beans from our first planting: originally those were supposed to be for restaurants, but cool soil temps this spring kept our member patch of haricot beans from having good germination. This batch has both green and yellow beans mixed in. They are excellent eaten raw or slightly cooked.  In fact, these babies are big enough you could grill them.  Marinate with a little olive oil, salt and herbs, grill along-side other delicious veggies and serve on a platter with a dipping bowl of aioli. Yum.

Medium and Full shares are getting a mustard bunch with the beautiful mizuna and scarlet IMG_2228frills.  Mustard greens seem to be one of the most usable/unusable produce items out there.  Too many a CSA-er has a yellowing bunch hidden with shame in the deep dark corner of their crisper.  It’s time to let go of your mustard fears! Sure they’re a little spicy, maybe you don’t want a whole salad of it, but a little mixed in adds some adventure. They are tough greens, you can cook them and they mellow a bit. Or maybe you’ve been looking for the perfect green to add to your grilled or broiled sandwich that can hold up under the heat yet still be tender.  A very diverse, assertive yet amicable leaf that can fit into almost any meal situation.    Enjoy!

Filling up the truck during harvest. Harvested 95 pounds of beans on monday!

Week 1!

week one medium share

Alright! The first share has arrived! Salad days are here as we kick off the late spring segment of the CSA.

Before we get to the good stuff, a few things that should be mentioned about how to handle your produce share for best success:

1) Unpack your box when you get home
Unpacking allows you to survey the goods and gives you a chance to make sure things are properly stored for the longest shelf life.

2) Prep and properly store your produce
Anything that has a leafy green and all root vegetables will store much better inside a plastic bag. Because we try to cut back on the amount of plastic we send out not all items that store best in bags will come in them. For example: your Pac Choi and radish will do okay hanging around in the crisper for several days but will keep much longer and retain their crunch if you keep them in a produce bag.

Your head lettuce and most other greens will store best when they don’t have excessive moisture in their bags. We harvest, wash and dry them the morning of delivery, but we recommend you wash and dry it again (with a salad spinner or patting leaves with a dry towel) and/or put a dry towel in their bag to absorb excess moisture.

3) Wash produce before using
We clean everything before it gets sent out to you, but it’s always a good idea to clean it again. Some items like the Pac Choi can only really get cleaned once they’re cut apart.

4) Unfold your box after emptying by squeezing the short flaps on the underside of the box out to dislodge the insert tabs. Bring your box back to your drop site next week and leave behind for us to pick up and re-use.

Now to the good stuff, in the box:

Red Pac Choi
Head Lettuce
French Breakfast Radish
Lovage Salt
Spinach (Full & Medium only)
Rhubarb (Full share only)

There is a special edition to this box: Lovage salt. Lovage is a perennial herb that looks and tastes like a skinny, pungent celery and is best used as an herb due to its strong flavor. Heather dehydrated the leaves and ground it in with salt for a unique seasoning. It adds extra herbaceous depth to anything you would normally salt. We’ve been making one of our favorite spring snacks with it: Radish Canapé (see recipe below) and it is also particularly well suited as a Bloody Mary rim salt.

Also of note is the Pac Choi in this box. Pac Choi (or Bok Choy as some people prefer) is a great addition raw to salads for some extra crunch, or lightly sautéed in a stir fry. The refreshing stems are the most prized and the leaves are delicious too. You may notice the Pac Choi has little holes in it, giving it a slightly beat-up appearance. These are from flea beetles that come in the early spring and feast on all the leaves of our brassica family plants. You may remember seeing photos in the last update letter of all the row cover fabric we lay over these plants to keep the beetles out—well despite all our efforts they managed to break into the Choi! The result is a little cosmetically damaged, but still delicious product.


Radish Canapé:

Slice good quality French baguette into 1/4 to 1/2 inch thick slices. Spread thin layer of good local butter (room temp makes for easier spreading). Cut French breakfast radish into thin round slices, cover buttered bread with layer of radish slices. Sprinkle Lovage salt on top to taste. Its always good to make about double what you think you would want for this appetizer as they will go quicker than you think!

For all the full shares our there that want to make a simple rhubarb treat we recommend an old classic that for reasons we can’t comprehend has become all but lost from the rhubarb cannon: Raspberry Rhubarb Grunt:


  • 1 cup sugar
  • 1/4 teaspoon plus a pinch of ground cinnamon
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • Salt
  • 1/4 teaspoon ground ginger
  • 1/3 cup whole milk, room temperature
  • 2 tablespoons unsalted butter, melted
  • 4 cups raspberries (about 1 1/2 pints)
  • 1 pound rhubarb, leaves discarded, stalks cut into 1/2-inch pieces
  • 2 tablespoons freshly squeezed lemon juice
  • Heavy cream, for drizzling
  1. Stir together 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl; set aside. Whisk together flour, 2 tablespoons sugar, baking powder, pinch of salt, and ginger in a medium bowl. Stir together milk and butter in another small bowl. Stir milk-butter mixture into flour mixture and set batter aside.
  2. Gently fold together raspberries, rhubarb, lemon juice, remaining 3/4 cup sugar, pinch of salt, remaining pinch of cinnamon, and 2 tablespoons water in a large bowl. Transfer fruit mixture to a large straight-sided skillet. Cover and bring to a boil over medium-high heat, stirring occasionally.
  3. Using two spoons, drop 8 large dollops of batter on top of fruit mixture, spacing them evenly. Sprinkle with reserved cinnamon-sugar mixture. Cover; reduce heat to medium. Cook until batter is cooked through and juices are bubbling, about 15 minutes. Serve warm drizzled with cream.

We hope you all enjoy the first box of the year and look forward to many more good ones to come!

Box 17

Well everybody, we are in the home stretch, as they say.  There will only be one box left after this one, so please bring any boxes you’ve been hoarding back to your  drop site next week.

Back by popular demand this week is garlic!  There has been no other single crop that has been requested so much this year as this little bulbous treat.

Most everything is out of the field now save some root vegetables and broccoli plantings that, sadly, aren’t quite going to make it in time for the last box.  If anyone would like a halloween box of 75 heads of broccoli let me know.

The rest of the job is now taking down trellacing, rolling up row cover fabric, pulling out irrigation lines, tilling the fields under, packing away everything for the next season and sleeping a lot.

My apologizes to anyone last Thursday whose box was late for pick up.  The truck we use for harvest and delivery broke down two hours into harvest that morning.  Luckily there are more vehicles than people on the farm right now, and the family whom we rent from graciously lent us their station wagon to make the deliveries, and Heather has let me swap residential vehicles (my Toyota Tercel for her Honda Element) to get work and deliveries done while I’m fixing the truck.  If there are any mechanics who want to do an auto work for vegetable trade next year let me know.

In the box this week:

Mixed Lettuce
Winter Squash (butternut, hokkaido stella blue chersunskaya cross, carnival, delicatta, or sweet dumpling)
Sweet Potato
Rutabaga (full shares)
Parsley or Cilantro

Sweet potato is a new item to the farm this year.  Some of them were pretty rough looking coming out of the ground and a few got stabbed by the pitch fork that dug them out, but no worries, still delicious!  The beautiful vining plants were a lovely addition to the garden with their morning glory style flowers and their creeping ground cover habbit.  I look forward to planting them again next year and trying various varieties.


Many of you are probably looking for other things to do with your winter squash besides roasting it or cutting it up or sauteing.  One of my favorites (which can also be done with the Sweet Potatoes) is making it into gnocchi.  Gnocchi is dumpling like but eaten like pasta.  Often made with potatoes, squash or sweet potato add extra color and sweetness to this satisfying, hearty dish.

At its heart, gnocchi is a dough made with flour, egg and a starch–squash in our case.  The dough is rolled out in “ropes” and cut into 1/2 to 1 inch pieces that are boiled in water until they float.   I think this recipe is a little over the top with the chilling of the dough and the boil time (I don’t chill the dough and I take the gnocchi out of the boiling water as soon as they rise to the top–which I’ll admit I’m a little more mystified/excited when this happens than I probably should be), but its a great place to start.  The potato in the recipe is also not necessary for it to work or could be replaced with sweet potato.  Also, sage will be coming next week if you want to wait to do it with sage–which is a beautiful compliment.




Sleepy Root Farm

Sleepy Root is a small produce farm located outside Howard Lake, MN. We grow a variety of crunchy, supple, small and large, delicious vegetables and fruit in a mindful way so that you can eat in peace.

Servicing the communities of the Twin Cities, Delano, Buffalo, Howard Lake, and any towns between!  Our focus is to cultivate meaningful connections between people and their food.  The greater our understanding of what sustains us, the deeper our relationship, the better it nourishes us body and soul.

Applications are currently being taken for  CSA membership for the 2011 growing season.  We offer 18 weeks of a full  or half share of vegetables, herbs, fruit and cut flowers.  We also welcome members to come out to the farm for special events or to simply visit.  Included with the share is a weekly newsletter that will aid in further exploration of food, how to best use your produce, and the occasional pondering on the  profoundness of our relation to the greater edible ecosystem.

Please explore the site to find out more about us, sign up for the CSA, or get inspired by what is going on in the greater conversation on food and healthy living.

For questions/comments, inquiries about wholesale produce, or to just shoot the breeze about food and farming in Minnesota, please email Brandon at sleepyrootfarm@gmail.com or give us a ring at 651 239 3860.

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