Fall CSA week 6

  1. Onions 1.5#
  2. Garlic, 2 bulbs
  3. Sage: pumpkin and Sage biscuits
  4. Kale, 1 bunch
  5. YaYa carrots 1 3/4#: carrot apple bread
  6. Mixed potatoes 2#
  7. watermelon radishes: watermelon salad citrus Asian dressing
  8. leeks: mushroom and leeks over creamy chicken
  9. cabbage, red: braised cabbage with goat cheese and cranberries
  10. Pumpkin: pumpkin smoothie, pumpkin latte 
  11. Butternut squash: cheesy butternut pasta
  12. Mixed lettuce and arugula
  13. Organic Pasture Raised Eggs, dozen

This is the last delivery of the fall CSA. I hope you’ve enjoyed this season’s share. The weather has been mild and has resulted in abundant greens and extra tomatoes this fall. However, all good things do come to an end and it looks like colder weather is on its way next week.

For those who have ordered an extra week of vegetables, they will be prepared for delivery on Wednesday, December 14 during the normal pick up times and at your normal pick up site. If you would still like to receive an extra delivery of the fall produce, you can still email Heather this week to order one.

Remember, we have our frozen wood-fired pizzas in stock in our freezer. Simply call or email me to have them delivered or pick them up at the farm.

If you want to stop in and visit us, we will continue to be at the Winona Farmers Market throughout the winter with frozen soups, diy pizza making supplies, frozen 12″ pizzas, jams, frozen meats, pumpkin pies, and special treats from week to week.

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Happy Holidays to you from all of us at Suncrest Gardens! We wish you the merriest of memories and good times with family and friends. Thank you for having us be a part of your family and letting us sustain your lives and health with good food.

Blessings from Your Farmer,

Heather

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Fall CSA Week 5

  1. Onions 1.5#
  2. Garlic, 2 bulbs
  3. sage
  4. Kale, 1 bunch: kale salad with acorn squash
  5. YaYa carrots 1.5#: Baked Carrot Fries
  6. kennebec potatoes 2#
  7. parsnips: roasted garlic, parsnip, and white bean soup
  8. celeriac: apple & celeriac soup, celeriac mash
  9. watermelon radishes
  10. Carnival Squash: baked squash with mushrooms & sage
  11. Butternut squash: 17 butternut recipes
  12. Mixed lettuce and arugula
  13. Organic Pasture Raised Eggs, dozen

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Here’s a fun picture from Mercedes and I from last fall. Over the last 3 years of her being at the farm, we have certainly become good friends and have had a lot of fun while working our tails off. This is Mercedes last month at the farm as she transitions to new adventures and a winter in Mexico learning to become fluent in Spanish. She will return to the farm next spring in a different role with less hours, so she will still be around but not as often as she makes time to pursue additional interests in the community. How wonderful that our community gets to continue to have her present! We wish her “happy trails” on her new adventure!

Rachel, who joined us this last spring, is now going to continue in the year round assistant farm manager position. Rachel has been a vibrant asset to the team this summer and is full of passion for the farm and sustainability. She will be at the Winona Farmers Market throughout the fall and winter season.

Eat Well. Smile Often.

Your Farmer,

Heather

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Fall/Winter Winona Farmers Market

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Come see us at the indoor Winona Farmers Market today from 9-12.

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*NEW* Frozen 12″ pizzas, soups, meat (pork, chicken, lamb, beef), pizza dough, pesto and tomato basil sauce.

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You can custom order pizzas and we will deliver them free to the fall/winter market this season, or choose from our 12″ inventory at the market.

 

We also have an inventory of our large 16″ pizzas at the farm. Call/email the farm to order and then pick them up at the farm.

The soups of the day are GINGER CARROT AND GARDEN MINESTRONE. Samples available.

 

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Eat Well. Smile Often.

Your Farmer,

Heather

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Fall CSA Week 4

  1. Onions 1.5#
  2. Garlic, 2 bulbs
  3. Kale, 1 bunch: slow cooker tomato, kale, quinoa soup
  4. Tomatoes, heirloom, slicers, roma: 2#+
  5. leeks: creamy leek soup with leeks (no dairy)
  6. cilantro, 1 bunch: cilantro lime chicken
  7. Yaya carrots 1.5#: Crockpot Beef Stew
  8. kennebec potatoes 2#
  9. celeriac (use like celery, but cube and cook it)
  10. watermelon radishes: watermelon radish salad with Asian citrus dressing
  11. Carnival Squash: curried lentil stew
  12. Pie pumpkins: pumpkin alfredo
  13. Cole slaw cabbage mix
  14. Mixed Salad Greens
  15. Spinach: Baked spinach and eggs
  16. Organic Pasture Raised Eggs, dozen

This is the longest tomato season I’ve ever experienced, and I hear no one complaining! I have a few different soup recipes linked above as we begin enjoying the warmth and ease of preparing soups. Unfortunately, my husband Jason is not a fan of soups but I’ve learned that if I have some rice or couscous prepared, he can add it in with less broth and we call it a casserole. Sometimes little tweaks like these can make everyone happy in the house while sticking to my rule of only cooking one meal for the family.

Here’s a picture of our fall decorations in the barn. I just love all the colors of fall. We had a wonderful Dinner on the Farm event celebrating the flavors of fall. Seventy guests joined us for the meal and it was a delicious success!

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The boys and I went on our annual fall camping trip. This year, we flew to the state of Washington and camped in Mt Rainier National Park and Olympic National Park. The weather was fabulous and the wildflowers were blooming in the mountains. Flying and camping was a new adventure to all of us and we thoroughly enjoyed the trip.

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Happy Fall!

Eat Well. Smile Often.

Your Farmer,

Heather

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Fall CSA week 3

  1. Onions 1.5#
  2. Garlic, 2 bulbs
  3. Kale, 1 bunch: Awesome Sautéed Kale
  4. Tomatoes, heirloom, slicers, roma: 2#+
  5. Jalapeno pepper: remove seed & inside ribs to reduce heat, wear gloves!
  6. cilantro, 1 bunch: pico de gallo
  7. Yaya carrots 1.5#
  8. kennebec potatoes 2#
  9. Cylindra Beets 1.5#: Beetroot pumpkin Seed pesto
  10. Acorn or Carnival Squash: Twice baked stuffed squash
  11. pie pumpkins: pumpkin Purée , baked pumpkin oatmeal bars
  12. Cole slaw cabbage mix: BLT coleslaw, Cabbage hash with Sausage
  13. Broccoli 1/2#: teriyaki chicken casserole
  14. Raspberries, heritage 1/2 pint
  15. Salad Mix 3/4#: Beet and Feta Salad
  16. Organic Pasture Raised Eggs, dozen

The warm weather keeps holding out, and it does feel nice although a little unseasonably strange. However, we realize the warmth won’t last forever. So keep on enjoying the bonus tomatoes and raspberries while they last!

Although most of our private events have ended for the season, we have our annual Fall Dinner on the Farm this Saturday, October 22nd at 5pm. We are completely sold out for this event and will have over 60 guests joining us this year. The fall inspired meal has a “surprise” menu and we are busy cooking throughout the week to prepare for the event. It’s always a great time and a nice way to wrap up the season.

We are planning on attending the Winona Farmers Market this fall and winter. Our products for sale would include frozen wood fired pizzas, pizza making ingredients, jams, soups, and some baked goods. We may propose to have the farmers market be our pick up site for the winter CSA members living in Winona. What do you think of that idea? Email Heather your thoughts. 

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Eat Well. Smile Often.

Your Farmer,

Heather

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Fall CSA week 2

  1. Onions 1.5#
  2. Garlic, 2 bulbs
  3. Kale, 1 bunch: Kale Chip Variations
  4. Tomatoes, heirloom, slicers, roma
  5. Cucumbers: Creamy cucumber and tomato salad
  6. Celery: Beef stew
  7. Sweet Bell Peppers (green and colored): Brown rice veggie stir fry
  8. Jalapeno peppers…remove seed and inside ribs to reduce heat, wear gloves!
  9. Yaya carrots 1.5#
  10. German Butterball potatoes 2#
  11. Turnips: Roasted Carrot, turnip and red lentil Soup
  12. Carnival Squash: Roasted acorn with cranberry walnut stuffing
  13. Spaghetti squash: Spaghetti Squash Chow Mein
  14. Green snap beans 1#: Chinese style green beans
  15. Cole slaw cabbage mix…use it in the chow mein recipe above
  16. Broccoli 1/2#
  17. Raspberries, heritage 1/2 pint
  18. Cilantro: Fresh Tomato Salsa
  19. Organic Pasture Raised Eggs, dozen

The weather is beautiful, sunny and fabulous for fall. I think we deserve a little dry, nice fall weather this year as things have been wet for too long. The last of the summertime items come in your box this week: cucumber, green beans, peppers, raspberries, and tomatoes.

Use the tomatoes in a timely manner as many of them are ripe. To test if a tomato is ripe, squeeze it gently and if it’s hard, it’s not ripe. If it gives slightly, it’s ripe. Although we have not yet had a frost here, the outdoor tomatoe plants are spent and ready to be turned in.

As the nights start to dip into the 40s, our cooking styles change as we happily fire up the oven to warm the kitchen. Smells from the slow cooker fill the house and help make eating a warm dinner while juggling busy school and work schedules doable. The possibility of home baked fresh bread even starts to enter my realm of thinking again now that life falls more into a rhythm and darkness forces us to go inside our homes earlier in the evening.

As we work our way through the fall garden, we happily discovered that our cylindrical beets were more abundant than we had realized. Thankfully, we now have several bushels of beets to store and do not have to fret about the loss of our late seeded beets due to flooding. The winter squash were also very abundant and we have a trailer load in the field, up off the ground so the field mice can’t reach them.

The jalapeño peppers are a crop that just keeps giving. I have included a fresh salsa recipe above which uses many items in your box: onions, garlic, tomatoes, cilantro, green peppers, and jalapeños. Remember to be careful cutting open a fresh jalapeño. You may want to wear gloves when taking out the seeds and ribs inside the jalapeño as the oils will stay on your hands and you could touch your eye/lips and feel the burn. Taking out the seeds and ribs of the jalapeño reduces how spicy the jalapeño peppers are and gives some nice heat without overwhelming you. Use as much jalapeño in a recipe as you desire spiciness.

Our last regular pizza nights have ended and only a few special events are scheduled for October. We can breathe a little deeper and prepare to finish the last of the fall planting and harvesting.

Eat Well. Smile Often.

Your Farmer,

Heather

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Fall CSA week 1

  1. Onions 2#
  2. Garlic, 2 bulbs
  3. Kale, 1 bunch: Sautéed Kale
  4. Tomatoes, heirloom, slicers, roma 3#: Chopped Caprese Salad
  5. Cucumbers: Asian Cucumber Salad
  6. Celery: Bean Soup with Kale (add some celery!)
  7. Sweet Bell Peppers (green and colored)
  8. Yaya carrots 1.5#
  9. German Butterball potatoes 2#
  10. Delicata Squash: Squash and Kale toasts
  11. Spaghetti squash: Baked 4 Cheese Spaghetti Squash
  12. Green snap beans 1.5#
  13. Cole slaw cabbage mix: 11 variations of coleslaw
  14. Broccoli, 1.5#
  15. Raspberries, heritage 1/2 pint
  16. basil
  17. Sweet corn, delectable 4-6 1/2 ears
  18. Watermelon (quart cubed)
  19. Organic Pasture Raised Eggs, dozen

Welcome to our first Fall CSA box of the season. Abundance, color, and flavor are first and foremost in this first fall box. It’s the best of the lingerings of summer and the beginning of the fall crops.

We have partially prepped a few items in your box this time such as the husked corn 1/2 ears, cubed watermelon, and the shredded coleslaw mix. In our licensed kitchen, we are able to do these tasks which make the foods more ready-to-eat and the debris can either be fed to the animals or composted right here on the farm. We hope this makes eating your way through the box a little easier.

Another thing we do to inspire ways to use the vegetables is link recipe suggestions next to the items on the box list above. Some of these recipes we have tried and liked, some we want to try, and some just are reliable ways to eat seasonally. Please feel free to substitute items on the recipe in order to keep the recipe seasonal, and suitable to the accessibility you have to a grocery store. For example, if a recipe calls for leeks or scallions right now, you could substitute onions in the recipe to get a similar flavor into the recipe. Or if you do not like onions, perhaps you just omit them versus overlooking the recipe.

Although the summer was filled with lots of rain, most crops did pretty well. Tomatoes, peppers, and basil have been abundant in the warmth. The garlic and carrot crops were wonderful this year. And our fall planting of broccoli seems to coming in at just the right time.

A few challenges this summer have been the following: the fall planted beets drowned in the flood rains we received last month, the onions yielded poorly as many did not dry down properly for storage but we still have a sufficient supply for our fall/winter CSA, and the storage potatoes have been challenging to dig in the constant wet conditions. Our rutabaga have also failed to size up properly and that issue still stumps us.

Every season has its plusses and minuses and they tend to equal out over time. We do our best to buffer these effects and utilize all of the harvest. This year, there will be no shortage of pickles as the cucumbers were abundant. And those onions that didn’t store well, they are getting chopped and frozen to use for the pizza nights. Extra peppers are not thrown out, but frozen for future use. It’s a challenge to keep up with the flushes in the garden but it is so satisfying to watch the preserved goodness stack up.

Eat Well. Smile Often.

Your Farmer,

Heather

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Garden Restaurant…Farm to Table Event Thur Sept 8

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Buffalo County Road Updates

Update late August:

Most all roads in Buffalo County are open thanks to our excellent highway department. All main roads to the farm are open.

Update Friday August 12th, 9am:

We will be open tonight. However road access is still somewhat limited in Buffalo County.

From Hwy 35 in Cochrane, take Cty Rd O. Take a left on belvideere ridge, and then your first right down Yaeger Dugway.

From Alma, Cty Rd E is open to Cream. Take right on 88 for 3 miles and a right on Yaeger Valley Road, then left on Yaeger Dugway.

Access from Waumandee is currently closed as a bridge is being repaired. Status unknown if bridge will be fixed by tonight.

I believe the only access from Hwy 37 is to go to Alma and come over on Cty Rd E to Cream.

Please drive carefully and keep the many people hit by this storm in your thoughts as they work through the clean up.

Posting from Thursday, August 11th:

Our local area was hit with 6-8″ of rain in a short timeframe Thursday, August 11th. Travel is currently not recommended in Buffalo County but please check the sherriff’s website for current status reports.

Hwy 88, 37, and Cty Rd E all provide access to the farm and sections of these roads are currently closed. image image image image

Here’s the status report of road closures as of 1:30pm 8/11/2016:

Travel is not recommended! Flooding is occurring Throughout Buffalo County.
State roads 37, 121 and 88, County roads U, X (bridge out), E, EE and N. OO Rail line is out. Buffalo County Emergency Management recommends no travel on all roads until further notice.

This is a developing situation. Updates and advisories regarding the flooding will be posted to the Buffalo County website as needed

9:13 am Update. Emergency Management has activated 211 for property damage assistance. Report Buffalo County property damage as result of the flooding by dialing 211.

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Summer 2016

We are in full stride here at Suncrest Gardens Farm. The gardens and hoop houses for our fall and winter CSAs are bursting with life, and the pizza nights are busy as ever. Several weddings have already taken place here this year and we have a full schedule of weddings and private parties throughout the rest of the summer.

We continue to be open Thursday’s and Friday’s for our pizza nights taking orders 4:30-8:30pm all the way thru August. In September, we are only open Friday nights, same time frame. Live music is scheduled every week this year, weather dependent of course.

We’ve added a few new offerings this season to the appetizer menu including farm fresh salads, veggie & dip snack trays, fruity moscato sangria pint jars, and beer bucket 6 packs for your cooling convenience in the yard.

Keep up to date with farm news, pictures, and postings on our Facebook page: Suncrest Gardens Farm. We’re even hosting “Yoga on the Farm” this summer. Watch for dates on Facebook.

We are proud to be listed on the Top 10 Hidden Gem Restaurants in Wisconsin. Discover Wisconsin also had a television spot about farm to table places featuring our farm this spring.

Remember, we are open rain or shine for our pizza nights. No reservations needed. A courtesy call letting us know of large groups coming is appreciated.

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