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Farm Happenings at Mhonpaj's Garden
Farm Happenings for July 3, 2021
Hello Everyone!
We got rain yea! We had questions about variety this year and to answer some of your questions. Our season started out late and some plants did not make it through this weather. The heat wave took time away from planting to survival mode and irrigation. We feel like we are some what1 read more »
Farm Happenings for June 26, 2021
Hello ! Thank you for the patience this week as we work out the CSA deliveries and shortage of zucchini and lettuce.
This week we are featuring garlic scape. Here is a recipe for garlic scape and Malabar spinach!
7 Things To Do with Garlic Scapes Recipe | The Crisper Whisperer (seriouseats.co1 read more »
Drought continues and we continue to fight back
Hello All!
The drought continues and we have depleted our neighbors well. But this week lives on! We will continue to water our plants and pray for rain and a good harvest.
This week exciting we did get some zucchinis, onions coming along not as abundant. But enough for our CSA members! Our f1 read more »
Update on the Farm and Pick up this week
Hello All!
Sorry for the delay communication. With this heat and frost a few weeks ago we are in a scurry to save our plants. We were selected to be recipients of the Mill City Farmers Market Next Stage and the American Farmland trust to help with the road and the fencing. We are transitioning1 read more »
Farm Stand allows you to order one time
SO HERE IS OUR FIRST TRIAL OF FARM STAND! Since frost and freeze is comming and temperatures are dropping the farm still has inventory to sell but not enough to do a csa so we have had some customers ask if we can remain open. The happy medium is to allow you to make weekly one time purchase on lin1 read more »
THANK YOU FOR PARTICIPATING IN OUR FARM CSA SHARE! Here is the link to sign up for next year again!
What an amazing season we had together! Thank you for being a part of our beautiful, vibrant farm community. We are proud of how much we all learned and developed this year. We hope the produce you took home showed the love and knowledge we poured into it. 2020 Season sign up starts on 11 read more »
Farm Happenings for October 3, 2020
Season comming to an end! Don't worry we will still continue to have Farm Stand open for pickups this season. How Farm Stand work is you can continue to order weekly.
The second thing is that for the last week. We ran out of red beets so we were supplementing some of your csa shares with gold1 read more »
Getting ready for Fall Festivities
Farm Updates:
The frost really got to our herbs and the outdoor tomato plants, zucchini and cucumber.
We are hoping to add some value add we just got our cottage food licensed through the city to do pickling and home made thai chili sauce. I hope we can dry some of our herbs!
As you are getti1 read more »
Whats Happening! Daikon Radish, Acorn Squash and Lettuce, Shallots are upcomming!
This week was eventful. Frost has bitten the cold. We wanted to first apologize we ran out of red potatoes and were supplementing with Yukon gold and fingering and the Broccoli Rabe version was the asian varieity so it looked more like a mustard green/turnip greens. We are also nearing the end of t1 read more »
About the farm
Mhonpaj’s Garden is a 9-acre certified organic vegetable farm owned by May Lee and her daughter Mhonpaj. With 5 acres in Stillwater and 4 acres in Marine on St. Crox, May and her family grow a variety of vegetables, bedding plants and herbs.
In 1980, May, her husband Chue, their children and May’s mother immigrated to the United States from Loas as refugees. They found work farming conventionally, but when May’s mother was diagnosed with cancer after working with pesticides in the United States, May knew she needed to start farming organically.
May’s daughter Mhonpaj was connected with the Minnesota Food Association (MFA) and learned about their New Immigrant Agriculture Program (now called the Farmer Education Program). The Lee’s were accepted into the three-year program, which gave them access to the MFA’s 60-acre certified organic incubator farm, Big River Farm, and connected them with a Hmong-speaking coordinator who helped them find resources and answer questions about organic farming. Together they resolved issues ranging from drip irrigation setup to product liability insurance to insect control.
In 2010, the Lee’s “graduated” from the MFA program and went on to become the first Hmong-owned certified-organic farm in Minnesota. May and her family now farm leased land along the St. Croix River.
In addition to farming, May spends lots of time educating other growers about organic practices through the MFA and as a Master Gardener volunteer for Ramsey County. She and her family also share their culinary heritage through cooking demonstrations and classes.
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In 1980, May, her husband Chue, their children and May’s mother immigrated to the United States from Loas as refugees. They found work farming conventionally, but when May’s mother was diagnosed with cancer after working with pesticides in the United States, May knew she needed to start farming organically.
May’s daughter Mhonpaj was connected with the Minnesota Food Association (MFA) and learned about their New Immigrant Agriculture Program (now called the Farmer Education Program). The Lee’s were accepted into the three-year program, which gave them access to the MFA’s 60-acre certified organic incubator farm, Big River Farm, and connected them with a Hmong-speaking coordinator who helped them find resources and answer questions about organic farming. Together they resolved issues ranging from drip irrigation setup to product liability insurance to insect control.
In 2010, the Lee’s “graduated” from the MFA program and went on to become the first Hmong-owned certified-organic farm in Minnesota. May and her family now farm leased land along the St. Croix River.
In addition to farming, May spends lots of time educating other growers about organic practices through the MFA and as a Master Gardener volunteer for Ramsey County. She and her family also share their culinary heritage through cooking demonstrations and classes.