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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Spring CSA Week 6

  1. Mixed Salad Greens 1/2# Juicing Your Greens
  2. Asparagus 1#: Asparagus Omelette Wrap
  3. Spinach 1/2#: 
  4. Green Onions
  5. Bok Choy: Wok-Seared Baby Bok Choy
  6. Radishes with Leaves: Radish Leaf Pesto
  7. Garlic Chives
  8. Eggs

This is our last Spring CSA delivery. Next week begins our Summer CSA schedule. If you are a summer CSA member, weekly deliveries will continue the same day/time as our Spring CSA occurred on Wednesdays. For those summer CSA members that have chosen an every other week delivery, the odd/even week assignments have been emailed out last week and our even/odd week delivery calendar is on our website as a reminder.

If you are searching for a use for your asparagus, I would recommend making some Midwestern guacamole with it. When the asparagus is cooked soft, it mushes into a nearly identical looking and tasting guacamole. We enjoyed a bowl of it served with tacos last night. Even Ethan loved it and he doesn’t even like asparagus, although he wasn’t aware of what the secret ingredient was in the recipe.

Our new item this week is bok choy. Just like kale or swiss chard, bok choy can be prepared several different ways. I’ve included a recipe link above to sauteed bok choy which is the way we usually like it prepared. I usually add ginger and sweet chili sauce to our liking.

Field Report:

The crops are growing very nicely which means the weeds are also starting to come in. So we’ve been vigorously weeding all of the field rows to try to keep ahead of the race. We also planted another 1200 plants yesterday morning including successions of broccoli, storage cabbage, summer squash, and cucumbers. Another little shot of rain would be wonderful, but we are thankful that we have received a weekly dose of rain the last few weeks.

Despite a little attack from some cucumber beetles, the cucurbits (w squash, s squash, cucumbers) are looking nice and deep green and are quickly gaining size after being transplanted out a couple weeks earlier. The neem oil we used last week deterred the cucumber beetles and gave our plants an easier chance to get big enough to not be damaged by the beetles.

Summer CSA starts next week June 18th. 

If you would like eggs added to your CSA box, let me know so we can add you to the list. Questions/Egg Requests? Email Heather

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 Thur, June 12th with Jamin’ Barth, 6-9pm.

Your Farmer,

Heather

Eat Well. Smile Often.

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Spring CSA Week 5

  1. Mixed Salad Greens 3/4#
  2. Asparagus 1.5#: Quinoa Salad with Asparagus, Goat Cheese, and Olives
  3. Spinach 3/4#: Sauteed Spinach
  4. Green Onions
  5. Chives: Asparagus with Poached Egg, Tarragon, & Chives
  6. Radishes
  7. Garlic Chives (flat leaf, smells like garlic)
  8. Eggs

tomatoes

We have been busy trellising our tomatoes in the high tunnels and prepping trellis for cucumbers, peas, and outside tomatoes. The high tunnel maters are looking great all mulched with drip irrigation, first flowers and some babies starting to develop. Soon, this space will become a jungle and so our regular pruning of the plants to single leaders growing tall will help keep the air flowing around the plants as well as focus the plants’ energy on fruit production.

The arrival of the pigs is quickly approaching. Fencing had to be moved and set up to create a space in the back area of the garden for them to root, eat, and grow. The pigs are always wonderful company out in the garden, and they completely appreciate us sharing our extra produce with them.

Perhaps next week I can share a video about the morning opening of the chicken popholes. It’s Mercedes routine to go feed the chickens and then open the popholes after she wakes up. She readies the feeders, opens the doors, and then the girls run staight for the feeders in a single file line the full distance of their pasture. It’s really quite funny. Actually, the chickens are so interesting to watch that we often get cars that pass by stopping to enjoy the show. Ashlan is thinking a lemonade stand out by the road with eggs for sale might be a good idea this summer.

Summer CSA update: 

The Summer CSA begins Wednesday, June 18th. A reminder email with odd/even week assignments for those that are every other week will be sent out shortly. If you would like eggs added to your CSA box, let me know so we can add you to the list. Questions/Egg Requests? Email Heather

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…with Jeff White 6-9pm.

Click to read the latest Chicago Tribune article about farms that serve pizza, including your very own Suncrest Gardens Farm.

Your Farmer,

Heather

Eat Well. Smile Often.

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Spring CSA Week 4

  1. Mixed Salad Greens 3/4#
  2. Asparagus 1#: Creamy Asparagus, Lemon, and Walnut Pasta
  3. Spinach 1/2#: Chicken Florentine Casserole
  4. Rhubarb 1.25#: Rhubarb Berry Crunch (i used frozen raspberries instead of strawberries) Kids voted this recipe the best ever!
  5. Chives: Green Goddess Chive Dressing
  6. Radishes: Sliced Radish Tartine
  7. Garlic Chives (flat leaf, smells like garlic): Flaky Goat Cheese Chive Biscuits
  8. Eggs

Another big week of planting is under our belts. The potatoes were late to develop eyes this season due to the cold temperatures earlier this month. After finally seeing some stout little eyes start, the 250# of cut potato seeds were finally planted on Monday.

We start our winter squash plants indoors and plant them as starts, being very careful to not disturb the roots as we plant. About 550 winter squash plants were set out this week along with brussel sprouts, and celeriac.

The shot of rain we received yesterday evening couldn’t have come at a better time. All of those babies in the garden needed a good drink to get them growing and settled into their new home.

Our little ducks are growing so quickly. Soon they will get their feathers and will be able to be outside in the petting zoo pen for the summer letting all of our farm visitors enjoy their presence. Our other young friends on the farm include our Red Ranger meat chickens that are just beginning to get their feathers. Soon, these chicks will also get their feathers and will be outside looking for bugs and enjoying the grass and sunshine.

Eat Well. Smile Often.

Your Farmer,

Heather

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Spring CSA Week 3

  1. Mixed Salad Greens 3/4#: Lettuce Soup
  2. Asparagus 1#: Grilled Asparagus, Avocado-Free Guacamole
  3. Spinach 1/2#: Spinach Salad with Goat Cheese
  4. Rhubarb: Rhubarbarita,  Fresh Rhubarb Pie
  5. Chives
  6. Radishes with tops: Radish Top Soup
  7. Garlic Chives (flat leaf, smells like garlic)
  8. Eggs

New item this week is our rhubarb. I offer two recipe ideas, a dessert and a beverage. I’ve been told that rhubarbaritas are quite tasty, and am looking forward to the experiment. It’s good to round our our seasonal eating in all of the many food preparations that we can find.

If you are struggling to finish your bag of salad greens as another bag comes today, perhaps you want to try making a soup out of them. It is one sure fire way to use up a big bunch of greens. Juicing is also another way to use your greens throughout the week.

And not that many will need inspiration to utilize your asparagus, but the guacamole made from asparagus is a midwestern fun switcheroo on the tradition avocado based dip. We are still enjoying the asparagus grilled and broiled. I think I have to eat it that way for a month straight before I start getting more creative.

Meet our summer crew…

gerry Gerry, our summer intern and Miss Maggie Mae, mercedes

Mercedes, our full-season intern with Buddy.

Mercedes arrived in mid April and is with us through October. She is a wonderful, upbeat asset to have on the farm this season and is learning all the ins and outs of running a small diversified farm to see if farming is something she’d like to do in the future. Mercedes comes to us from the Milwaukee area.

Gerry arrived this week and has just finished his first year at UW-Platteville. He is interested in learning about running a small farm and knowing how to make it a viable business. Gerry has been launched into farm routines here as we have been busy planting, harvesting, and working at a myriad of other tasks on the farm. Gerry will be living at home in Arcadia, Wisconsin, this summer while he works here and at Ashley Furniture in Arcadia.

I always feel so blessed to work with hardworking, positive individuals. I think our Suncrest Garden’s team is going to be awesome this summer.

Eat Well. Smile Often.

Your Farmer,

Heather

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2014 Pizza Season Hours

Yes, we are OPEN for our wood-fired pizza season!

Here’s the hours for this summer:

  • May: only Fridays 4:30-9pm …opening day is Friday, May 2, 2014!
  • June, July, August: Thursdays 4:30-9pm and Fridays 4:30-9pm
  • September: only Fridays 4:30-9pm
  • We will only be open for private events in October, no regular pizza nights.

For more information about our pizza nights on the farm, view our pizza page.

Our first live music event is scheduled for May 23, 2014…Joe & Vicki Price 5:30-8:30pm. Mark your calendars! The 10 day forecast looks wonderful to finally enjoy some outdoor dining fun on the farm.

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