Season is off to a great start

Our season is off to a great start.  The weather has been good and we are looking forward to a continued pattern.  We started drop offs for our CSA and are at Manitowoc Famer’s Market every Saturday morning, as well as Green Bay Farmer’s Market most Saturdays.  However, we are going to take off the week of June 28 – July 5.  We’ll take this time to get ahead in the fields a bit and get ready for the rest of the season.

So what can you expect?  For those receiving CSA shares, we’ll try to post a list of produce in the basket each Monday.  We’ve put together a chart when we anticipate some of the produce we planted will be ready.  Of course this all depends on Mother Nature cooperating!

Chart:  In season


Let’s dish…. about Rhubarb!

Rhubarb is considered a vegetable, but supposedly a court in 1947 determined rhubarb is a fruit.  The stems of rhubarb are used most often in pies and other desserts.  The leaves of rhubarb are toxic and should not be consumed  (though large quantities would have to be consumed for it to be problematic to adults).

Rheum rhabarbarum.2006-04-27.uellue.jpg

Prime season for rhubarb is May – June.  So what if you can’t use all that rhubarb now?  Clean and cut up the rhubarb; boil a pot of water, and place cut up rhubarb in water for 90 seconds to blanch.  Allow the rhubarb to cool for 30 minutes.  Place in Ziploc bags and try to remove as much air as possible before freezing.

Here’s a better-for-you recipe to use your rhubarb:

Cinnamon Rhubarb Applesauce (adapted from


6 apples, peeled, cored, and chopped

4 cups chopped rhubarb

4 cinnamon sticks

1/2 cup sugar

2 cups water



1. Add all ingredients in large pot and bring to boil over medium heat.

2. Reduce heat and simmer, partially covered, for 30-45 minutes.

3. Remove cinnamon sticks and mash any remaining large chunks.


Keeps or 3-4 days in the refrigerator.

Come visit us at the farmer’s market this weekend and pick up some rhubarb!

An Eggs-cellent Post


We sure do have a lot of chickens at Kellner Back Acre Garden! A ong with our many chickens we have many eggs. Our eggs come in different sizes and colors. So why are there different colors and sizes?


The egg in the middle of the picture above is a pullet egg. A pullet egg should not be confused with Bantam chicken eggs. The pullet egg is small because it is the first egg a hen will lay. The hen will lay this egg while they are working on their learning curve. The eggs will gradually become larger. A double yoke egg or extra-large egg (far right in picture) will come from an experienced hen. This hen has been laying for awhile and might not lay eggs for much longer.

The color of the egg is dependent on the breed of the hen and not what the hen eats. The main breed of hens that we have on our farm is the Lohman Brown hens. We have chosen the Lohman Brown breed because they are friendly and good layers. We also have a few other breeds of hens at the farm, which is how we get the different color of eggs like the purple and white egg shown in picture above on the left side.

Come visit us to get some of your own farm-fresh organic eggs!

Let’s dish… about spinach!

Who doesn’t love spinach?  If you’ve ever seen Popeye, you know dark, leafy greens like spinach are loaded with energy.  Well, it’s loaded with vitamins, like K & A, and iron and can even be a good source for calcium and fiber!  But sometimes eating raw spinach in a salad can be boring and while that steakhouse side of creamed spinach is delicious, not always the best for you.  So given the abundance of spinach at Kellner Back Acre Gardens, I sought a recipe that lightened up cream spinach that you could try this week.  Be sure to visit us on Saturday at the Farmer’s Market in Manitowoc or stop by the farm to get some fresh spinach!

Creamed Spinach (adapted from Kales & Cupcakes blog)


  • 1 tsp olive oil
  • 12 oz. spinach
  • 1/2 tsp. salt
  • pepper
  • 1/4 tsp. ground nutmeg
  • 2 oz. light cream cheese
  • 3 tbsp. parmesan cheese


  • Preheat oven to 400 degrees.  Coat a casserole dish with cooking spray.
  • Heat olive oil in a large skillet over medium heat.
  • Add spinach, salt, pepper, nutmeg and cream cheese to skillet.
  • Cover and allow spinach wilt 3-5 minutes.  Stir to melt cheese occasionally.
  • Pour the mixture into the casserole dish. Sprinkle with parmesan cheese.
  • Bake at 400 degrees for 5-7 minutes or until lightly browned.