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VOLUME 1, ISSUE 8

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Post Office Box 5808 Lincoln, Nebraska 68505 402.875.1343 robinettefarms@gmail.com

July 14, 2010

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s w e N Farm What’s In Your Box This Week... Basil Beets

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V I E W F RO M T H E

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Chard or Lettuce Squash Sweet Corn from Heldt Produce

Patty has an eye on you!...Our patty pan squash, that is!

Land Values Continue to Rise he most significant challenge facing new farmers is access to land.  Leases are an unpredictable foundation on which to build a business, but purchasing land outright can be very difficult for farmers to finance.

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In the last decade, land prices doubled across Nebraska, rising over 60% from 2005 to 2009.  In real dollars, farmland values now exceed their previous historical high - set just before the ‘80s farm crisis - by over 20%. Strong farm income drives land prices because the value of land is tied directly to revenues, typically

from corn, soy and wheat.  Ethanol plays a part: as the demand for corn grows, so does the price.  As farmers plant more acres to corn, supplies of other commodities drop, increasing their prices.  In addition, the dollar has been cheap lately, generating strong demand for our commodities overseas. What does this mean for Robinette?  Well, we can generate more revenue per acre than commodity farmers, so we need less land overall, making an eventual purchase more realistic.   In the short term, however, we’re hoping to find a stable lease situation while we save and work toward land of our own.

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Stay Connected! Visit our website and Facebook page for updates on the farm! robinettefarms.com facebook.com/robinettefarms

Pork Samplers We are once again offering the TD Niche Pork Samplers for those of you who missed out on the first round. The sampler will be approximately 13-15 pounds of assorted cuts, priced at $5.00 per pound. There will be a shoulder roast, pork chops, ham steak, bacon, and smoked italian sausage. Sign up at pick-up the next 2 weeks or send us an email with your order!


Recipes he beet (Beta vulgaris) is a plant in the amaranth family. It is best known in its numerous cultivated varieties, the most well known of which is probably the red or purple root vegetable known as the beetroot or garden beet. However, other cultivated varieties include the leaf vegetables chard and spinach beet, as well as the root vegetables sugar beet, which is important in the production of table sugar.

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Beet juice is rich in natural sugar, sodium, sulphur, chlorine, iodine, copper and vitamin B1, B2, C and bioflavonoids. They are high in folic acid (great for pregnant women), potassium, calcium and antioxidants (betacyanin, which is what gives beets their rich red color.). So, eat your beets!

Roasted Pesto Beets • 4 beets, trimmed, leaving 1 inch of stems attached • 6 tablespoons basil pesto • salt and pepper to taste 1.

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Place the beets in a large saucepan and cover with 1 inch of water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the beets are just tender, about 30 minutes. Drain, and allow the beets to cool until you are able to handle them. Peel and cut into 1/2 inch thick slices, then toss with the pesto in a bowl. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Spread the beets out onto the prepared baking sheet. Bake in the preheated oven until the beets are hot and have turned slightly brown around the edges, 10 to 15 minutes.

Fresh Dilled Beets • • • • • •

1 bunch beets, trimmed, leaving 1 inch of stems attached 1/2 cup distilled white vinegar 1/4 cup white sugar 1 tablespoon chopped fresh dill 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice

Place the beets into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beets are tender when pierced with a fork, 20 to 30 minutes. Drain and allow to steam dry until cool enough to handle. While the beets are boiling, whisk together the vinegar and sugar until the sugar has dissolved; set aside. Once cool enough to handle, remove the skins from the beets and cut the tops off. Cut the beets into cubes or wedges, and add to the vinegar mixture. Season with the dill, clove, and allspice; toss until coated. Cover the bowl, and refrigerate the beets overnight before serving.

Grilled Corn with Lime Cilantro Butter http://www.epicurious.com/recipes/food/views/Grilled-Corn-with-LimeCilantro-Butter-358137

Zucchini and Corn Tacos http://www.epicurious.com/recipes/food/views/Zucchini-and-CornTacos-354249


Robinette Farms Newsletter July 14, 2010