Summer CSA Week 10

  1. Onions
  2. Celery: Ants on a Log Variations
  3. Garlic
  4. Broccoli: Apple, Dried Cherry & Walnut Salad (only use it over Broccoli)
  5. Green Cabbage: Asian Flavored Roasted Cabbage
  6. Dragon Tongue Beans: Dragon Tongue Beans with Garlic
  7. Mixed Summer Squash/Zucchini
  8. Eggplant: Alice Water’s Ratatouille
  9. Carrots: Moroccan Carrot Salad
  10. Beets: Beet Tartare with Dijon and and Capers
  11. Tomatoes: Summer Corn and Tomato Salad
  12. Sweet Corn, Luscious Bi-Color: Grilled Corn with Herb Butter

Herb Shares: Cilantro, Dill, Parsley, Oregano, Rosemary, Mint

Today began with an early delivery of our meat birds to a family owned processing facility in Utica, MN. This is the nearest facility to us and I really appreciate the service I get from KB Poultry as it allows me to continue to raise 100 bird batches of meat chickens so that my family, our pizza customers, and our CSA members can have access to the kind of chicken we want to eat. Getting the birds shrink wrapped and flash frozen is an added bonus as it makes the birds preserve well in the freezer.

I have received several orders for our chickens and grassfed hamburger from the email order request I sent out earlier in the week. So thank you for those orders! If you are wanting to order chickens or hamburger yet, please do soon so we can hold your order as we only raise a limited quantity. For info meat prices, click here and email Heather with your orders.

The recent rains were very welcome as they gave the plants a needed drink and helped get our little fall plantings watered in and growing for the fall season. The items we have recently seeded include spinach, salad mix, kale and winter radishes.

Wood-Fired Pizza on the farm…

We’re only open Thursdays and Fridays through the end of August, 4:30-9pm. In September, we’ll only be open on Fridays.

Our live music guests this week be on Friday evening with The Larry Past Trio with Jerry O’Brien on bass and vocals and John Lebrun on drums. Music 6-9pm

Your Farmer,

Heather

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Summer CSA Week 9

  1. Spring Onions
  2. Celery: Best 50 Celery Recipes: Roasted Celery Soup (winner!)
  3. Garlic
  4. Broccoli
  5. Cheddar Cauliflower
  6. Green Cabbage: Greek Cabbage Salad
  7. Dragon Tongue Beans: Dragon Tongue Beans with Garlic
  8. Cucumber (Full Shares Only)
  9. Mixed Summer Squash: Garlic Lover’s Summer Stir-Fry, Double Chocolate Zucchini Muffins
  10. Eggplant
  11. Carrots
  12. Beets: Jamie Oliver’s Smoked Beets
  13. Tomatoes: No Cook Pasta Sauce
  14. Jalapeno Pepper
  15. Sweet Corn, Luscious Bi-Color

Herb Shares: Basil, Cilantro, Dill, Thyme, Mint

What a box this week! It’s peak summer with the garden bursting with all sorts of diversity. I have linked several recipes to help inspire your meals for the week.

On Monday, we were able to share our farm story and details of how our CSA works with a film crew from Whitehall who will edit the film into a 30 minute show. How fun is that?

Besides trying to keep up with harvest and weeding of our fall plots, preservation is keeping us quite busy. We’ve been creating lacto-fermented dilly beans, zucchini cilantro lime soup, refrigerator dill pickles, blanched broccoli, roasted cauliflower soup, and soon will launch into tomato preservation.

In addition to all the fun with farm food, we are hosting another wedding here this Saturday. I just love farm weddings. They are so relaxed, personalized, and highlight the special seasonal food we can produce on the farm.

Wood-Fired Pizza on the farm

We’re only open Thursdays and Fridays through the end of August, 4:30-9pm. In September, we’ll only be open on Fridays.

Our special live music this week is Roamin’ California! This young man played last weekend at Ashley for the Arts in Arcadia and is sharing his talents with us at the farm Thursday evening from 6-9pm.

Your Farmer,

Heather

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Summer CSA Week 8

  1. Spring Onions
  2. Celery: Braised Celery
  3. Garlic
  4. Broccoli
  5. Eggplant: Grilled Eggplant
  6. Red Swiss Chard: Lemon Garlic Rainbow Chard
  7. Dragon Tongue Beans: Sauteed Dragon Tongue  Beans 
  8. Cucumbers: Creamy Cucumber Soup
  9. Mixed Summer Squash: Zucchini Bars with Brown Butter Frosting
  10. Carrots
  11. Tomatoes: Fresh Tomato Salsa
  12. Sweet Corn

Herb Shares: Basil, Cilantro, Dill, Thyme, Mint

The new faces this week are the celery and dragon tongue beans. Let’s start with the dragon tongue, what a fantastic name! These beans are an open pollinated French heirloom bean with a creamy white flesh etched with purple fiery streaks. They are also known as dragon lingerie for their somewhat exotic appearance. This bean will turn white, or creamy yellow, when cooked providing an almost nutty, meaty texture. We’ve boiled them and then added some butter and kosher salt. The boys have devoured all of the beans at the supper table put out in this simple manner. There is also a link to a simple garlic saute bean recipe above. I find I personally like them cooked versus raw. We are experimenting with a fermentation recipe of these beans which may find its way into the winter shares if we enjoy its flavor.

The celery has a robust flavor making it stand out from the rather bland tasting celery found at the grocery store. If you are making an item that doesn’t use the leaves or odds and ends, you can chop them up and freeze them for future soup/stock recipes.

Wood-Fired Pizza Schedule:

We are open both Thursday and Friday through the end of August, 4:30-9pm. In September, we’re open only Friday evenings.

Live music this Friday, August 9th, 6-9pm with Reimer Revolution.

Eat Well. Smile Often.

Your Farmer,

Heather

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Summer CSA Week 7

  1. Spring Onions
  2. Fennel Bulb
  3. Garlic
  4. Broccoli: Broccoli Salad
  5. Eggplant: Curried Eggplant with Tomatoes and Basil
  6. Red Swiss Chard: Swiss Chard Tart
  7. Purple Snap Beans: Freezing Purple Beans
  8. Cucumbers: Adrienne’s Cucumber Salad
  9. Summer Squash: Gold/Green Zucchini, pattypan squash: Zucchini Cobbler, Japanese Zucchini and Onions
  10. Carrots
  11. Tomatoes
  12. Sweet Corn

Herb Shares: Basil, Rosemary, Dill, Thyme, Mint

New for Next Week: Dragon Tongue Beans, Celery

Yeah for sweet corn! I was raised eating fresh sweet corn and I don’t believe I’ll ever grow tired of the first sweet, tender ears of the season. The boys and interns enjoy grabbing a fresh ear in the field and munching it down raw for a quick shot of energy. I love to cut off the lone leftover ear of corn and add the kernels to another stir fry dish for its little bits of sweetness it adds.

The first variety of corn this year is Luscious, a bicolor corn that we transplanted into the garden the beginning of May. We have the biggest corn plot that we have ever grown this year, mostly due to the fact that the pigs are in full rotation in the back of the garden and that they properly fertilized this years corn plot by using that space to eat, act as pigs, and enjoy the sunshine last season. This animal rotation seems to work really well as the soil was loose, void of quack grass, and has shown to fertilize the corn well so that the leaves have a glorious green color. Other corn varieties to come are more Luscious, Silver Queen, and 2 heirloom varieties of popcorn for late fall/winter.

Wood-Fired Pizza Schedule:

We are open both Thursday and Friday through the end of August, 4:30-9pm. In September, we’re open only Friday evenings.

Special music this Friday, August 2nd 6-9pm with Jeff White.

Eat Well. Smile Often.

Your Farmer,

Heather

 

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Summer CSA Week 6

  1. Spring Onions
  2. Fennel Bulb & Fronds: Fennel Frond Pesto
  3. Broccoli: Broccoli with Garlic Butter and Cashews
  4. Kohlrabi: Fennel and Kohlrabi Salad
  5. Kale: Crispy Sesame Kale Chips
  6. Lettuce
  7. Purple Snap Beans: Grilled Green Beans, Foil Pouch Grilled Beans
  8. Cucumbers
  9. Summer Squash: Gold/Green Zucchini, pattypan squash: Zucchini Brownies with 1 Minute Frosting, Zucchini Pizza Crust
  10. Carrot
  11. One ripe tomato, full shares only…more to come!

Herb Shares: Oregano, Basil, Parsley, Thyme, Mint

Everyone receives large bags of broccoli this week as the broccoli harvest is really rolling in. Even though we harvest the broccoli twice a week, there are always a couple that still get minor bits of yellowing on the heads. Instead of throwing these heads out, we choose to chop them up and preserve them for our winter CSA. We feel that these heads are still fine to eat, but hanging out in your fridge for the week would be less than ideal. Trying to utilize all the food that is grown in the garden in our CSA program, on our wood-fired pizzas, or lastly to feed the animals here helps us to efficiently maximize how far our 3 acres of garden will feed our farm members and help our small farm maintain its sustainability. Freezing, pickling, and preserving food during the busy summer harvest does require extra effort and organization to keep on top of everything from week to week.

Right now we have a mix of cucumbers coming in. Some our the pickling cucumbers which are mostly going towards our winter refrigerator pickle supply. The others are slicers which are either yellow (a variety called Silver Slicer which took a High Mowing Seeds gold medal for their 2013 taste test), smooth skin long cucumbers which are not overly abundant yet, and some other marketmore slicers which are your typical looking green slicer. You can use the cucumbers interchangeably in cucumber salads. If there are some seeds that are bigger than you like, simply scoop the centers out of the cucumber making boat like shapes and slice the remaining cucumber into half moons.

Wood-Fired Pizza Schedule:

We are open both Thursday and Friday through the end of August, 4:30-9pm. In September, we’re open only Friday evenings.

Special music this Friday, July 25th MANFORT 8-11pm, bar open late.

Eat Well. Smile Often.

Your Farmer,

Heather

 

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Summer CSA Week 5

  1. Spring Onions
  2. Garlic Chives
  3. Fennel Bulb & Fronds: Caramelized Fennel, Fennel Frond Pesto (use tender frond parts, not woody stalks)
  4. Broccoli: Broccoli Salad (version with grapes and greek yogurt), Broccoli Salad
  5. Cauliflower
  6. Kohlrabi: Kohlrabi Cilantro Lime Salad
  7. Kale: Kale Pasta Salad
  8. Lettuce
  9. Purple Snap Beans: Marinated Bean Salad
  10. Cucumbers: Wakame and Cucumber Salad
  11. Gold and Green Zucchini: Sauteed zucchini coins
  12. Carrots
  13. Basil: Pesto (we use walnuts instead of pine nuts and a good parmesean cheese)

Herb Shares: Cilantro, Oregano, Parsley, Thyme, Mint

A beautiful assortment of vegetables comes to you this week. We thoroughly enjoyed harvesting our first run of purple beans of the season. The first pickings are always the most fun. The purple will fade out with cooking, but they are such a pretty hue of purple. Try one fresh as a snack.

The first round of carrots are in this week’s share as well. We plan to have carrots for many weeks delivered at the quantity you received today, about 1# for half share and about 2# for full share.

Fennel may be a new item to try for some of you. Click here for a demo of how to properly prepare a fresh fennel bulb. For those that are trying to efficiently use all of the parts of the veggies in your box, fennel frond pesto is an option (see recipe link above). Fennel has an anise (licorice) like flavor and the bulb has a crisp celery like crunch when used fresh. Caramelizing the bulb sweetens and transforms it. We’ll have fennel for a couple weeks so have fun experimenting with it.

Wood-Fired Pizza Schedule:

We are open both Thursday and Friday through the end of August, 4:30-9pm. In September, we’re open only Friday evenings.

Live Music this Thursday, July 17th Doo Dah Day, 6-9pm.

Special music next week Friday, July 25th MANFORT 8-11pm, bar open late.

Eat Well. Smile Often.

Your Farmer,

Heather

 

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Summer CSA Week 4

  1. Spring Onions
  2. Garlic Chives
  3. Broccoli &/or cauliflower: Oven Roasted Broccoli and Cauliflower
  4. Kohlrabi: Apple & Kholrabi Salad
  5. Ruby Red Chard: Sauteed Swiss Chard
  6. Napa Cabbage: Asian Cabbage Salad with Peanut Dressing
  7. Red Beets: All American Beets
  8. Cucumbers: Asian Cucumber Salad (we use siracha for the spiciness in this recipe)
  9. Gold and Green Zucchini: Grilled Zucchini
  10. Rhubarb: Strawberry Rhubarb Angel Food Cake
  11. Basil: Pesto (we use walnuts instead of pine nuts and a good parmesean cheese)

Herb Shares: Dill, Cilantro, Thyme, Mint, Parsley (Herb Infused Water)

The tastes of summer are starting to appear as we enter into the new flavors of the season: zucchini, basil, broccoli, cauliflower. I get so excited thinking about all the food possibilities when packing these fresh, delicious veggies into the boxes. I hope you enjoy creating some tasty meals as well. I try to link several recipes to the newsletter each week to help inspire ways to use up the abundance.

Next week, I forsee fennel and carrots going in to the shares.

Wood-Fired Pizza Schedule:

We are open both Thursday and Friday through the end of August, 4:30-9pm. In September, we’re open only Friday evenings.

Live Music this Friday, July 11th Amanda Grace with Wildflower (kids show followed by folk music), 6-9pm.

Eat Well. Smile Often.

Your Farmer,

Heather

 

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Summer CSA Week 3

  1. Salad Mix 6oz
  2. Green Onions
  3. French Breakfast Radishes
  4. Garlic Chives
  5. Kohlrabi: Kohlrabi Greens, Carrot Kohlrabi Slaw
  6. Ruby Red Chard: Sauteed Chard with Shrimp, Chilies, and Ginger, Stuffed Chard
  7. Napa Cabbage: Chinese Napa Cabbage Salad
  8. Red Beets & Greens: French Peasant Beets (can use beet greens or chard in recipe)
  9. Cucumber…just a little taste

Herb Shares: Dill, Parsley, Oregano, Basil, Thyme

The boxes are full this week, actually a bit overflowing. I have to place the salad bags on top of the boxes this week at the pick up sites as they just will not fit inside. Our heads of napa cabbage are big and beautiful so they are taking up some extra box space. We love making chinese napa salad with the crunchy ramen noodles served on top before eating.

We had some wind here and with the wet soils, some of our green onions have been bent over. They are still usable but you may find some with bent tops.

Newbies this week include red beets, chard, and a single cucumber. As the summer bounty begins, you’ll notice that green lettuce salads will start to be replaced by other fresh summer salads using other types of produce. Expand your horizons to think beyond the lettuce salad and it will make summer fresh eating simple and delicious.

For the summer season, a share of kale or chard will occupy the box each week. Greens are extremely nutritious (see 10 top ten reasons to eat your greens) and if you cook them, it takes a good sized bunch of them to feed your family. I ate a single bunch of chard last night on my own sauteed with a little teriyaki sauce. There are many recipes for greens out there, but I find that folks usually find a few good ways they really like to use them. Juiced, Blended, Steamed, Sauteed, Fresh, Boiled, Baked? What’s your go-to way to use your greens?

Field Report: 

It’s still wet and soggy out there. We have been weeding for over a week in the mud. The constant rain showers also make it difficult to use our organic spray on potatoes for Colorado Potato Beetles. Those pesky bugs are getting to be quite active. However, we still remain optimistic that this too shall pass. The weather has to shape up sooner or later, right?

Wood-Fired Pizza Schedule:

We are open both Thursday, July 3rd and Friday, July 4th this week, 4:30-9pm. Check out the fireworks in Waumandee Friday night, our family’s favorite and just 5 minutes away from the farm.

Live Music this Friday, July 4th, 6-9pm with Jeff White.

Travel Wisconsin: Pizza Farms. Unique Wood-Fired Pizza Dining.

Your Farmer,

Heather

Eat Well. Smile Often

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Summer CSA Week 2

  1. Asparagus 1/2# (last picking)
  2. Salad Mix 1/2#
  3. Green Onions
  4. Bok Choy: 4 Minute Saute
  5. French Breakfast Radishes: Quick and Easy Pickled Radishes
  6. Garlic Chives
  7. Kholrabi: Kholrabi Slaw, Kholrabi Salad with Cilantro
  8. Kale: Garlicy Mushrooms and Kale

Herb Shares: Dill, Parsley, Cilantro, Basil, Thyme

Our last picking of asparagus is coming this delivery as the springtime perennial crop seems to be quickly slowing down as the weather switches to summer. So enjoy the last half pound prepared your favorite way, such as roasted or grilled, before the season of eating moves on to other things.

New this week is the kholrabi. Kholrabi is related to cabbage and is best enjoyed eaten raw by peeling the outside skin and slicing or grating for slaw or salads. It can also be cooked and mashed. However, on warm days using it raw keeps the kitchen cool.

We have a nice bag of bok choy again this week. Here’s some interesting nutritional information about bok choy. Just 1 serving (4 oz) provides over 100% daily vitamin requirement of vitamin C, K, and over 90% of vitamin A, 38% folate, and about 25% of the daily value for calcium, vitamin B6, and manganese. For more information about “How to Eat Your Vitamins”, check out this Real Simple article.

Field Report: 

The predicted weeding frenzy has indeed been happening. It’s amazing to see the growth of all the plants out in the fields over the past week. Even though we continue to get rain showers each afternoon (or even again this morning, uggh), we are happy that the water keeps soaking in versus pooling in the fields or washing away. Because we do many things by hand or with hand tools, we are still able to get in the fields on foot and weed by hand. However, we are hoping for a stretch of dry weather to get some mechanical weeding done.

Wood-Fired Pizza Schedule: 

Now that it’s June, we’re open BOTH Thursdays and Fridays, 4:30-9pm, through the end of August. When school starts in September, we’ll go back down to just Fridays.

Live Music this Friday, June 27th, 6-9pm with Jim Newton (country, rock, bluegrass). Although we are always open for pizza rain or shine, our live music may be cancelled due to the weather. 

Travel Wisconsin: Pizza Farms. Unique Wood-Fired Pizza Dining.

Your Farmer,

Heather

Eat Well. Smile Often

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Summer CSA Week 1

  1. Asparagus 1#: Wild Rice Salad with Asparagus
  2. Spinach 1/2#: tender first cutting
  3. Green Onions
  4. Bok Choy: Spicy Bok Choy in Garlic
  5. Radishes with Leaves: Radish Leaf Pesto
  6. Garlic Chives
  7. Rhubarb: Rhubarb Custard Pie
  8. Kale: Spring Socca with Pesto, Kale, and Asparagus
  9. Eggs

Herb Shares: Dill, Chives, Parsley, Tarragon, (chicken salad with tarragon recipe), Thyme

Welcome all Summer CSA Members! We begin our 14 weeks of summer seasonal eating. I will email a CSA box content list each Wednesday as a reminder to pick up your box that afternoon. The full newsletter is always on our blog/front page of our website. Past newsletters are stored on the website and can be used as additional resources for cooking ideas. Recipe links and suggestions are always included in the newsletter to help inspire you with ways to use your veggies. If you have a recipe you’d like to share, please forward it to Heather and I can pass it along.

Experience an Egg

Everyone received a complimentary dozen of eggs this week in order to share the goodness that our pastured hens provide to us. We are so accustomed to eating our own farm fresh eggs that we take for granted the wonderful flavor of these eggs. Take a moment when preparing the eggs, and notice the rich color of the yoke. Heck, if you have a store egg in the fridge, do a side by side comparison and see if you can tell a difference in the flavor and color between the eggs. Even the egg whites have a golden yellow glow to them if you separate the whites from the yolk.

We receive such great reviews by those that eat our eggs about how delicious they taste that we wanted to share the experience with all of you. Are you getting an egg share in your CSA? If not, would you like eggs added to your CSA box regularly? Let me know so we can add you to the list. Questions/Egg Requests? Email Heather

A Farmer’s Life: 

Even though it seems like I should never really take time to get away this time of year due to the never ending to-do list, I escaped to Chetek, Wisconsin, with the boys and my folks for the weekend. Going “up north” after school is out has become a family tradition for the last 3 years which we plan to continue. Fishing poles, daily fish frys, and relaxing visits by the lake are all anticipated activities. The boys even got to try waterskiing for the first time. Ashlan popped up out of the water his first try, and Ethan managed to have a little time upright after a few bobbles. I’m quite lucky that I have such a wonderful farm team here to handle the farmstead while I was gone a couple days. The boys are up there with my folks for the rest of the week, so now I’m back trying to catch up from my trip.

The other excitement today is the arrival of our new washing machine. It started acting up this spring, and died a few weeks ago. Then the washer delivery had been delayed a week and so you could only imagine the amount of laundry that builds from us working outside all day, besides the boys, from 2.5 weeks without a washer. Thankfully my mother was willing to do a couple loads for us to help us get by. You know what I’ll be doing tonight, and I’ll be smiling!

Field Report: 

Things are wet and muddy out there in the fields. We tried our best to wash the dirt off the veggies, but I know the bok choy is hiding some dirt in its crevices. Be sure to give it a rinse after you cut off the root tail and separate & rinse the stalks before chopping it for the pan.

The warmth and moisture has everything growing like gang busters. I think the weeds grew 1 foot over the weekend. It sounds like we’ll have a few more showers this week, but next week looks dry. Next Monday will equal a weeding frenzy.

Wood-Fired Pizza Schedule: 

Now that it’s June, we’re open BOTH Thursdays and Fridays, 4:30-9pm, through the end of August. When school starts in September, we’ll go back down to just Fridays.

Live Music this Friday, June 18th with Crooked Willow, 6-9pm.

Your Farmer,

Heather

Eat Well. Smile Often

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