Farm Happenings at Riehm Produce Farm
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Farm Happening (10th DELIVERY SUMMER)

Posted on August 2nd, 2019 by Diane Riehm

We are ABSOLUTELY LOVING IT when we see people make swaps to their Weekly Veggie bags! 

Over 78% of you swapped your items this last week. 

We do a happy dance each time!! 

Why you ask?

It's because we know you are loving what you are getting! 

You don't want 3 green leafy veggies every week, right? 

Maybe the computer system is giving you this... 

It doesn't have to be that way.  A great selection of choices are waiting for you when you check out the swap options

For the next several weeks there will be over 20 items to choose from.

If you have not tried this wonderful feature,


Find your swapping process by watching this video

Want more inspiration on here


Some of the crops are starting to come on in abundance NOW. 

A bumper crop you might say. 

So we are blowing out some specials of larger quantities. 

You'll want to check out the "extras list" for sure, if you do freezer cucumbers or make bread and butter pickles (you can use cucumbers instead of pickles). 

Don't miss the thrill of the cucumbers by the peck. 

Check out the increditable Chard offer in the "extras". 

Here are some helpful tips to freeze Chard from the Spruce: 

  • Wash the chard well.
  • Separate the stalks from the leaves. You'll do this mainly because it makes it more convenient when you're cooking the chard later.
  • since the stalks take longer to cook than the leaves. In addition, sometimes you'll only want to use one or the other in a recipe, not both.
  • Bring a pot of water to a boil and fill a bowl with ice water.
  • Put the chard in the pot.
  • Blanch (boil) chard stalks for two minutes and the leaves for one minute. Place them in the ice water immediately after blanching to stop the cooking process.
  • Drain the chard well and shake off the excess water. Put the stalks and leaves in separate freezer bags or other freezer-safe containers. Remove as much air from the bag as possible. You may want to use vacuum-sealed bags or, if those are unavailable, you can actually suck the air out of a ziplock bag. To do this, zip the top of the bag closed except for enough space to insert a straw. Then suck the air out as best as you can. Press the straw closed so it can be removed without letting more air inside. That will help maintain quality and prevent freezer burn. 
  • Freeze for 6 months to a year.

Kale may be your thing?

Just like pesto, it freezes well in small batches.

Here are 12 Delicious Ways to Cook with Frozen Kale from Pinterest.


Roasting cherry and grape tomatoes is a great way to bring out their natural sweetness! 

The BEST THING is it adds more days to those tomatoes you might have given up on because of wrinkles. 

Roast up a batch of these and keep them in an air tight container in your frig. 

Add to:
Bread salad (also called Panzenella)

** CSA Weekly Veggie Box members often tell us about Panzenella.  They use it as their go-to idea before their next bag arrives.  Any veggie can go into it and comes out yummy!


2019 is a year for the record books, 

We are finally eating the first sweet corn of the year! 

May not look as pretty as we would like, BUT it tastes OH SO GOOD!

"Healthy soil makes healthier veggies, which makes a healthier you." - Farmer, Phil Riehm.  



FRUIT FORECAST PREDICTION - Red Haven Peaches and Blueberry. 


BEEF SHARES - One roast & One sirloin steak.  Straight from RPFarm.

Your farmers,
Diane, John & Phil,


“We help busy people get weekly, farm fresh meals on the table so they feel healthy and full of ideas as to what’s for dinner.”