Week 11

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Greetings, friends, family, and members!

We’ve had a lovely week on the farm! The weather has been gorgeous, and we are loving the cool evenings of late. Frankie (our dog) and I went on a nice evening walk together, and it sure felt a lot more like fall than summer. We were making our way past a few freshly tilled beds right next to some sweet corn when we noticed-YIKES!- bear tracks, again! They were very fresh and really high quality tracks, but since it was getting close to dark we high-tailed it back to the house, fast. The tracks appear to be coming from within the deer-fenced area of the farm, heading into the sweet corn. Now we’re starting to get paranoid that they’re living somewhere inside the farm…Pictures of tracks to come.

We also enjoyed a wonderful visit from Maybelle’s South Dakota grandparents, Lois and Richard. We had a lot of fun showing them the farm, telling them about the success of the Wiarda farm asparagus seed that they saved (we just planted it on our farm-keeping a little piece of the family farm going “out east”), and of course showing off our sweet little girl! Of course, they wanted to dive right into a project to help us out, so they amazed us by finishing the south side of the barn roof!

We got even more rain since the last newsletter! Almost another 2 inches, bringing us up to nearly 5 inches this month. That’s waaaaaaaaay above average for the month of August, and for the most part it’s been o.k. It’s just unusual. The rain patterns we’ve been seeing this year have been matching up with what climatologists predict for the midwest as global warming progresses -more rain throughout the summers and larger amounts of rainfall per event.

A few pictures for you…

IMG_3835There’s not much left in the greenhouse, but what is still around Maybelle makes sure gets watered well.
IMG_3831Tomatoes coming out of the field
IMG_3847Cherry tomatoes
IMG_4530A little gem from the library…how true Mr. Schultz, how true

What’s in the box:

Tomatoes–2 lb smalls, 2.5 lbs med, 3 lbs full

Broccoli–1.25 lb small, 1.5 lb med & full

Peppers–1 small & med, 2 full

Sweet Corn–4 small, 6 med, 8 full

Summer Savory Herb–1 bunch everybody

Mustard Greens: Mizuna and Ruby Streaks– 1 bunch med & full

Hot Pepper: Hungarian Hotwax–1 med, 2 full

Eggplant–1 portion med only

Cherry Tomatoes– 1 lb full only (Tuesday only–Thursday pick-ups got theirs last week!)

Zucchini–2 full

Cucumber–1 full

Baby Kale–1/2 lb full

Green Tomatoes

If you still have a green tomato on your counter from last week it is safe to say its time or past time to eat it. Below are two ripe green tomatoes. They’ll go from a pale green to having a deep yellow under the green and will often have a little pink blushing on the bottom. If you notice this yellowing or see any pink then it should be good to go. They are an excellent, low acid and mildly sweet tomato–one of my favorites.

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Remember–don’t put your tomatoes in the fridge. It will change their flavor and texture. Take them out of their bag and find a nice plate to display them on your counter or table. And do your best not to stack them–cherry tomatoes are fine piled in a bowl but large heirlooms will bruise easily. We also recommend setting them stem side down so that their less ripe shoulders bear the weight.

Recipes

Holy summertime, just take whatever produce you have from last week and this week, and MAKE THIS!!! This recipe from the NY Times just might be the ONE for the season!

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Mustard greens: We haven’t seen mustard greens in a long time, and we are happy to see them! This week they are coming to you in lovely large bunches. This means you can leave them whole if you saute or braise them, or you can chop them into pieces for recipes that need a little more delicate treatment. We’ve got some great recipes on our Mustard Greens page, or you can take a look at Martha Stewart’s ideas here.

Sweet Corn: If you’re looking for something really interesting and different to do with your sweet corn this week, try these Indian-inspired corn fritters. And for the love of all things summer, if you haven’t yet sliced off the kernels from a few ears and tossed them in the freezer, do it! Your winter self will thank you profusely.

Summer Savory: We like to think of this herb as a mash-up of thyme and oregano…use it in any way you’d use these herbs. It’s pretty great with eggs, so perhaps add some chopped savory to the pan right before you scramble or saute them? It’s great added to quiche, too, as you might imagine. For those of you that like to dig even deeper on new produce, the Kitchn wrote a great article all about summer savory.

Sneak Peek Next Week:

Tomatoes!

Sweet Corn (maybe the last week of?)

Peppers

Shelling Beans

Basil

Kale

 

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Week 10

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Hello friends and members!

Welcome to another week of lovely summer produce!

The weather has been nearly picture perfect this past week, with the exception of the wet! We really didn’t need those 2 inches of rain in one day, though. The melon plants are very nearly drowned out, and we’re afraid we might not get a real harvest out of them. Melons are tough enough to grow up north, but if they even sense that they’re getting waterlogged they grow poorly. It’s sad, but the one thing we can’t do is control the weather. Now that we have been farming our new place for half a season, we DO better know the different microcosms of our fields and will plant the melons next year in a spot that seems to be drier than the rest.

We have been loving the cooler nights, although the farmer in us knows that once the weather is good for sleeping again, and once the light starts to come in more golden and the crickets sing all afternoon, that cool weather, frosts, and snow aren’t far behind! But, let’s enjoy this little slice of paradise as long as we can!

 

FullSizeRender (1)A very tangible slice of paradise

FullSizeRender (2)A sweet little girl in a moment of contemplation

 

IMG_4529Sweet little trio of kitties! We are so in love with our second generation of barn cats! Any name suggestions?

What’s in the box?

Sweet Corn-4 for small shares, 8 for medium, 12 for full!

Tomatoes or cherry tomatoes-1# for small shares, 1 1/2# for medium, 2# for full shares

Peppers-1 each for small and medium shares, 2 each for full shares

Basil-1 bunch for all shares

Broccoli-1# for small shares, 1 1/2# for medium and full shares

Garlic-1 head for medium and full shares

Zucchini-2 each for full shares

Cucumbers-1 each for medium shares

Cilantro-1 bunch for full shares

Recipes

Tomatoes-Everyone should start getting tomatoes now that they are ripening and we’re having such nice weather. Remember to keep them on the counter, NEVER in the fridge, and to store them stem side down. A lot of the tomatoes we grow are heirlooms. They come in all sorts of interesting shapes and colors. You may end up with a “white” (pale yellow) or green colored tomato. Most tomatoes are ripe or a day or two away from ripe when you get them. If you’re unfamiliar with the color, go by touch. It should be soft to the touch, like a firm flesh (don’t press too hard, you’ll bruise it!)  There is no harm in leaving it on the counter for a day or two to see if the color becomes deeper and bolder.

I thought this no-cook tomato sauce from the Kitchn looked especially inviting. Of course, I’ll keep eating caprese salad. Here’s the one we made at home with the Truffled Buffalo Mozzarella from our Surdyk’s care package:

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And don’t worry, if you got cherry tomatoes in your box, just make this:

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It’s called bocconcini salad-and it’s just like caprese, but with different shapes. Cut the tomatoes in half (but only if you want to!), toss them in a bowl with little bocconcini mozzarella, slice up some basil, toss it all with salt, pepper, and the best olive oil you have, and that’s it! If you really want to get posh you can arrange them on skewers to enjoy with a glass of sangiovese, a nice white wine from Campagne, or a yummy rosé. Voila! Instant party!

Sweet Corn-There’s a lot of it! Enjoy some just plain with butter and salt, maybe put some up in the freezer for a snowy day, or make up a batch of fresh salsa. This one from Jamie Oliver looks lovely. This corn and zucchini salad has been pretty popular, too.

Basil-Don’t hesitate to turn this week’s basil into pesto. We made a batch and put it all in the freezer. Won’t we be cheery when we have it for a pasta salad this winter, or stirred into a thick white bean soup?

Sneak peek for next week:

Tomatoes

Corn

Peppers

Eggplant

Mustard Greens

Broccoli

 

 

Have a fabulous week!

All the best from all of us,

Heather, Brandon, Maybelle, Frank and the crew

 

 

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Week 9

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Greetings good members,

Well, here we are at Week 9, the official halfway-through-the-season mark! On the farm things are shifting from doing a lot of seeding and weeding to doing a lot of harvesting and some weeding and very little seeding.  There are only a few more crops to put in the ground for the fall, most of them quick growing crops like cut greens and radishes.

The light is changing, dusk is noticeably earlier, and the cool breezes in the morning and at night are all reminding us that up north, the seasons seem to come and go before you know it! We think our expert mouser, Anu, has had kittens, and we look forward to a new generation of barn cats to help their mother keep the pests under control. Other than a few bear tracks, we aren’t having much problems with animals or bugs, and we’re happy about that. All is well on the farm!

IMG_3732sometimes there is a little piece of heaven when you look up from your work

In the Box this Week:

Peppers-1 each for all share sizes, (some boxes may have 2 smaller peppers)

Basil-1 bunch each for all share sizes

Carrots-1 1/2# for small and medium shares, 2# for full shares

Kale-1 bunch each for all share sizes

Hot Peppers-1 for medium and full shares

Sweet Corn-2 ears medium shares, 4 ears full shares

Summer Squash-2 portions for medium and full shares

Eggplant-1 portion for small shares

Cucumbers-1 portion for small shares

Tomatoes-1# for full shares

Onions-1 bunch for full shares

Broccoli-1 head for full shares

Head Lettuce- 1 for full shares

Recipes:

Sweet Corn: I read about this version of flavored butter for sweet corn in a magazine and thought it looked awesome. It could make a great, quick, weeknight side dish.

Sweet Corn/Zucchini/Pepper and maybe Potatoes-a member sent us this recipe for a summer chowder that uses up so much of the CSA box, it’s like it was meant to be! Even better is if you have a few potatoes rolling around from last week. It sounds delicious, and we think we’ll make this later in the week. Thanks, Rebecca!

Zucchini/Sweet Corn/Basil-The nice thing about the veggies that ripen in the summertime is that they all taste great together. Here is a recipe from Martha Stewart that uses up several items in your box, and you wouldn’t go wrong adding everything else, too!

Tomatoes-If you got heirloom tomatoes this week, do nothing but eat them sliced with some salt, pepper, and a drizzle of extra virgin olive oil! It’s been about 10 months since you’ve had a local, organically grown heirloom tomato! Savor the moment! But, if you really do want to do something with them, take advantage of the tomato/basil moment, grab some high-quality fresh mozz or burrata from Surdyk’s, and make yourself a nice caprese. While you’re at it, pick up some chocolate, coffee, salumi, and some Rustica bread and mail it to: Sleepy Root Farm, 803 60th St, Amery, Wi. 54001. Much appreciated.

Sneak Peek for Next Week:

Tomatoes

Eggplant

Peppers

Broccoli

All the best from all of us,

Heather, Brandon and Maybelle

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Week 8

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Hello members!

Welcome to summer! What? Well, welcome to the bounty of summer. Now that it’s August, and we’ve had a good 90 days of growing under our belts, some of the hotly anticipated summer produce is beginning to make its appearance! That means peppers, eggplant, hot peppers, corn, new potatoes, zucchini, cucumbers, and more! And of course, the most anticipated of the summer crops, tomatoes, should start showing up by next week.It’s a very exciting time for us, to be putting these solanaceous crops in the boxes. They take their sweet time to mature, and they want lots of sun and warm weather, and it’s finally here. Hooray! We’re excited for all the new things to cook, too.

What’s happening on the farm?

We had a nice visit with family and got a lot of help cleaning up the downed trees on the farm. Our good friends also came by and cut lots of firewood from the trees, so it’s nice to feel like they will keep serving a purpose. There’s been another 2″ of rain in the past week, unbelievably, and we’ve got some parts of the field that are really starting to get waterlogged. The weeds are getting nearly out of control in some places, but that’s what the brush hog is for, right?

We are happy to say there will be corn in the boxes for everyone this week, the second succession of sweet corn has been mostly spared by the critters. We’ve now trapped a total of one giant racoon and two skunks. Moving the skunks was pretty exciting, and only mildly stinky–nobody got sprayed too badly!

IMG_3706Mike Lenz and Maybelle harvesting potatoes at the Lenz’s farm. Potatoes are the only crop that we bring in from a different farm so that we don’t have to invest in the equipment. The Lenz’s farm organically, too!
IMG_3709Expert potato picker about to make her contribution to the bin

A note on potatoes: most everyone will be getting potatoes that have not been washed.  Potato skins toughen up after the potato plant has died back. Since these are “new potatoes” (aka dug up early enough in the season for the plants to still be alive and not meant for long term storage) the skins ended up being too thin to be washed. After washing a few batches we decided to stop so that they would store better in your home.  If you are one of the few who got the washed ones with less skin, just make sure they stay in their bag or a dark space before use so they do not turn green from sun exposure. If yours are not washed, simply wash when you are ready to use (still keep them in the bag or in the dark). Raw potatoes should not be stored in the fridge as it causes their starch to convert to sugars (and not in a good way).

What’s in the box?

Head lettuce-1 for small shares, 2 for medium, 3 for full shares

Sweet Corn-4 for small shares, 6 for medium, 8 for full shares

New Potatoes-2# for small shares, 2 1/2# for medium shares, 3# for full shares

Zucchini-1 each for small shares, 1 zucchini (or cucumber) for medium shares

Hot Peppers-1 each for all shares

Carrots-1 1/2# for medium shares and 2# for full shares

Cucumbers-1 cucumber (or zucchini) for medium shares, 1 each for full shares

Bell Peppers-1 each for medium and full shares

Eggplant-about 1 pound each for full shares

PepperHot_Hungarian-WaxHungarian Hotwax Hot Pepper

Recipes

Head lettuce-one of our members shared that they started making lettuce wraps to keep up with their spring supply. We think that’s a great idea! Here’s a recipe from the Pioneer Woman, and here is the recipe that Mike and Kathy used. We’ve been missing the head lettuce, so we plan on making some big fat chopped salads with Brandon’s Famous Tahini dressing.

Potatoes-One of the joys of true, new, potatoes is eating them steamed or boiled with the best quality butter you can manage, and a sprinkle of salt. If, however, you want to go further with them, I found this great collection of potato salad recipes while perusing the magazines at my other work, the Amery Public Library. It’s a sweet little place to check out if you’re ever in the area!

Sneak Peek for Next Week:

Peppers

Carrots

Tomatoes!

Sweet Corn

Head Lettuce

Basil

Eggplant

Thanks so much for giving us a great reason to be outdoors and dig in the dirt!

All the best from all of us,

Heather, Brandon, Maybelle and the crew

 

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Week 7

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Hi members, friends, and family!

We are excited to bring you a pretty darn good box this week, despite a few problems we experienced between the last newsletter and now.

We had a MAJOR storm on Thursday night which devastated a large portion of Maybelle’s new favorite park, Clear Lake Park. Closer to home, on the farm, we lost two rather large trees and two smaller ones. Three were completely snapped in half, and one was uprooted and slammed back into the ground. The loss of the big Box Elder in the front lawn was pretty sad, since it shielded our porch view from most of the road intersection, but we are really grateful that the house, fence, and all of us were spared!

We also had a failure of the walk-in-cooler’s air conditioner on Friday. Yes, Friday…one of the hottest days of the year. We had a smaller back-up one in place, but a lot of veggies spent too much time out of the cold zone and we had to compost about 200 pounds of broccoli, some lettuce, carrots, several hundred zucchini and a few odds and ends.

IMG_3639spoiled cooler contents on their way to the compost😦

The worst part of the week is the hardest to tell you about: the first crop of sweet corn got nearly TOTALLY wiped out by what appears to be a perfect storm of deer and racoons. This has never happened to us in our 6 years of farming, and to have it happen mere days after spending $10,000 on a new fence is pretty frustrating! As anyone knows who’s ever dealt with them, racoons can be pretty clever and destructive. We are working on ways to protect the next crops of corn (which are looking real good by the way).  There will be more!

Otherwise, though, things are great! The fields are full, the other crops look good, and we are happy to report an AMAZING crop of garlic this year. Every year we select the very biggest and best bulbs for our seed program, and this year we are seeing some serious payoff. We’ve never had garlic so huge, so beautiful, so great before. We are busy harvesting, bunching, and hanging it all in our “garlic shed” aka garage, to cure, and we’ll be planting the garlic for next year’s crop in October. Curing allows the moisture content of the garlic to drop enough that it becomes more shelf-stable in your pantry. We are sending everyone a fresh, uncured bulb of garlic this week. Use it just like any older, “cured” garlic–just keep in mind it won’t store as long (storing garlic loose in a cupboard or on the counter is the best way to keep it) . We noticed at the Stillwater co-op that uncured, naturally grown garlic goes for $9.99 per pound! Wow!

13770381_1389120577769844_7616717640556462800_n   IMG_3612 Amber harvesting garlic
IMG_36102 empty beds on the right, 1 to go on the left
IMG_3614fresh out of the ground
IMG_3628Maybelle keeping cool at Clear Lake on a hot day

What’s in the box:

Zucchini–1 each small and medium shares, 2 each for full

Cut lettuce–1/2 lb small, 3/4 lb medium, 1 lb full

Snap Beans (Romano or French Fillet style)–3/4 lb small and medium, 1 lb full

Carrots–1.5 lbs small & medium, 2 lbs full

Garlic–1 for everybody

Swiss Chard–1 bunch each for medium and full

Dill–1 bunch each for medium and full

Broccoli–1 lb for full shares

Sweet Corn–2 ears  for full shares 

Note on the cut lettuce: the loose leaf lettuce for this week really blew up with all the heat and rain! It is a little larger in size than we like, so you might want to chop it up before you put it in a salad.

Recipes:

Zucchini-We’ve got two new recipes to the Summer Squash/Zucchini recipe page, and we’re excited about both. There is a quick zucchini pickle that will take no time to make and stores in the fridge for about a week. It’s great on brats and dogs, and I’m sure there’s lots of other uses for it. We also posted a chocolate zucchini bread-a fave in this household, and a great way to turn a perfectly healthy vegetable into a serious treat! It freezes well, too. We’ve already eaten and frozen a batch of this.

Snap Beans-The beans are really coming in, so check out our great recipes for using them up. Of course, a simple steam and toss with olive oil, fresh garlic, and dill would be a pretty awesome way to enjoy them. I also found this awesome green bean recipe collection on the New York Times website-they’re usually one of my go-to sources of good food ideas.

Swiss Chard-can be used pretty much anywhere you’d use spinach. I’d be tempted to combine it with some of the garlic and dill and turn it into a quick spanikopita.

 

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Week 6

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Hello members!

Welcome to Week 6. Can you believe we are 1/3 of the way through the CSA season? We can’t! It’s gone by so fast already. We were planning the fall share boxes a few days ago, and we are getting ready to harvest all the garlic this week. These are sure signs that the season is starting to turn towards the middle of the year.

We are in the shoulder season between spring and summer now. Zucchini is starting to happen, but not quite enough for all the boxes yet. Next week looks to be a pretty heavy crop, barring any pest problems. Tomatoes are getting big and green, but won’t be ripe for a bit yet. Long-time-growing crops like carrots are starting to become ready. Cucumbers will be a little late, as the entire first crop got killed within a day of transplanting. We replaced them within the week, but it will slow their arrival. (This has also been the area of the farm with the heaviest deer damage.) The good news is that the fence crew finally showed up on Thursday and they’ve already finished! We now have a lovely, $10,000 eight-foot high enclosure around the majority of the farm. It’s expensive, sure, but weighed against electric net-style fencing, which has to be purchased, then put up and taken down every year, electrified and baited every year, and maintained by weekly mowing, it was easy to see what was best in the long run.

Cabbage and beans are on their way, and rumor has it that sweet corn is within a week or so of harvest, too! It’s exciting to see the new veggies show up-with their new colors, flavors, textures, and of course, new recipes.

A word about the broccoli: IT’S COMING. A LOT OF IT. AT ONCE. So, we had originally planned for broccoli to be in Boxes 2, 3, 4, 5, 6, and 7. Yes, that’s 6 weeks in a row! We like to give a decent amount of it in boxes because organically-grown broccoli is high-priced in the markets, so it’s a great deal for members. We also like to give it because it is such a simple, accessible, and mostly widely liked vegetable. Well, it’s been a gangbuster year for the green guys, so everyone is getting a lot, for at least 6 weeks. This is a prime example of life as a CSA member-you sign on to take the risk and share in the rewards with your farmers, and right now the rewards are great! They’ve been taking a bit of  beating from the heat, so you might see some premature yellowing of your florets, some yellowing will not affect the taste or quality of the broccoli. If yours are starting to yellow, eat sooner than later.

If you need a break from it, put a pot of water on to boil as soon as you get your box home. Throw in a few pinches of salt. Chop the florets off the broccoli. When the water boils, toss it in. Cook for a few minutes (taste test a piece to see if you like the doneness) and drain. Fill a bowl with ice water, soak it in there for a while, and when it’s cool, drain it again. Place it in freezer bags, tuck it away for the winter, and feel nice and smug when you can serve your family local broccoli in the dead of winter! Voila! Want a little video tutorial? Watch this.

What’s in the box:

Carrots-1 1/2 # for small and medium shares, 2# for full shares

Beets-1 bunch for all shares

Broccoli-1 1/2# for small and medium shares, 2# for full shares

Cabbage-Red Express or Early Jersey, for all shares

Kale-1 bunch for medium and full shares

Sleepy Root Salad Mix-1/2 pound for medium shares, 3/4 pound for full shares

Mint-1 bunch for full shares

Zucchini-1 each for full shares

Romano Beans-1 1/2 pounds  for full shares

Green Onions-1 bunch for full shares

Recipes:

Carrots-these tender little beauties taste great! It would be hard to recommend anything right now other than snacking, or fresh eating in the form of a cool slaw. With the way the weather looks to be this week, we don’t recommend doing much of any cooking! Here’s a recipe for a slaw that we make every season: Moroccan Carrot Slaw. If you don’t have a food processor, it’s pretty quick and easy to use the large side of a cheese grater.

Beets: Many folks like to eat grated raw beets, in another cooling, slaw-like format. Again, we’d recommend this so you don’t have to turn on an oven in this heat wave! But, if you really do want to cook them, (and we always do no matter how hot it gets outside) give this recipe for Beet Risotto a try. Or, for a totally different way to eat a beet, try the classic Harvard Beet recipe here. The sweet and sour dressing tastes great when it’s hot out.

If you got Romano Beans this week, hooray! This is what I always make with my first batch, as an edible memorial to my Dad. We made this together every time we were in Spain, and when I see the colors and taste the flavors he’s right there with me. I know I put this in the newsletter every year, but it’s important to me. If you’d like to branch out more, check out the Bean page of our recipe section-there’s lots of yummy things to make there! You can freely substitute your Romano beans for any of the recipes in that section.

Early Jersey Cabbage-this is my all-time favorite kind of cabbage! I just love the pointy little green heads! They taste great, really clean and crisp and fresh, and for their novelty shape they really give you a ton of eating. Either save this one in a plastic bag in the crisper for next week, when cooking won’t be so daunting, or once again, find a way to enjoy it fresh. I found this collection of slaws on-line and I really don’t know how to choose. I can, however, heartily recommend this one. It’s a bona fide Grandma recipe, so how could you go wrong? Please note, if you got a red cabbage, you can do all the same things with it!

All the best from all of us,

Heather, Brandon, Maybelle, and the crew

 

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Week 5

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Greetings!

We are right back to our ever-increasing bizarre weather. Just over the course of last weekend we had sun, rain, abnormal low temps, extreme high temps, and then more rain! Most of the crops are handling the stress of these yo-yo conditions very well so far, although it has caused a lot of the broccoli to come early.

We have been continuing with lots of maintenance on the farm: trellising tomatoes, more laying of straw mulch, and lots and lots of weeding. Brandon spent a good part of Saturday fine-tuning our cultivator attachment, and got a whopping 13 beds cultivated (weeded) in just under an hour and a half. If we were using people power for that job, it would have taken at least 16 hours! There will still always be a large amount of hand work to be done on a small scale family farm, but a careful choice of equipment and machinery can really make it better for the humans involved!

A special note: we are good friends with an organic herbalist who lives down the way, and she is also the mother of one of our farmer friends. We place her advertising card in our boxes a few times a year. This is one of the very rare “outside” advertising items we engage in, and it’s because we believe she offers a  great product and a great service, and because she’s like family to us. You’ll find her card in your box this week. Thank you!

IMG_3581the crew mulching winter squash

What’s in the box:

Broccoli-1# small shares, 1 1/2# medium, and 2# full shares

Fennel-1 each for small shares, 2 each for medium and full shares

Beets-1 bunch each for all shares

Spicy Salad-1/2# for small shares, 3/4# for full shares, and 1# for full shares

Spicy Cress-about 2 ounces per share

Napa Cabbage-1 each for medium shares

Zucchini-2 each for full shares

Turnips-1 bunch each for full shares

Green Onions-1 bunch each for full shares

Red Cabbage-1 head for full shares

 

IMG_3578Spicy salad in the field (under row cover)

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Spicy Salad A favorite of many members (and one of ours, too) spicy salad is our mix of mild mustard greens that can be used raw like lettuce or cooked.  Awesome with eggs, on sandwiches, as a salad, and endless other combinations. The spice and flavor is made milder by cooking the greens.

IMG_3197cress

Cress is a bold little number that can add a spicy zing to any dish. It has the heat of a mustard but with a deep sweetness. Treat as you would parsley and add it to salads or use it like you would cilantro or basil and toss it in a stir fry after cooking. It is also nice as a spice or garnish for soups and meats. You can even mix it in with your spicy salad to make it even spicier! It is very versatile despite being uncommon. Think of it as green, leafy horseradish!

Hakurei Salad Turnips Full shares are getting another round of turnips, this time the famed Japanese Hakurei Turnip.  Said by some to be THE BEST TURNIP IN THE WORLD! Prized for their soft texture and sweet taste, they also seem to be a favorite turnip of bugs, for we have never been able to grow a crop without some bug damage. Peel away or cut out any damaged parts and enjoy–they are worth a little cosmetic defect.

Recipes

Broccoli is still here and going strong! Are you ready to branch out past the perfectly acceptable steamed approach? Have you worked through a few of the recipes on the menu page? This new recipe for a broccoli orzo salad is pretty fun. It uses a broccoli pesto and broccoli florets, with the deep taste of pine nuts and the tang of creme fraiche. It’s on the menu at our house this week, we’ll see if we can get a picture of it before it’s gone!

Fennel is a favorite of Heather’s! Although it makes a very fine raw shaved salad with oranges or other citrus, caramelizing (just like you would an onion) is probably the most accessible way to eat this anise-scented vegetable. We have plans to smear some caramelized fennel on a pizza dough round, add some extra virgin olive oil and some fresh mozzarella, and grill some pizza this week! Yum! This New York Times recipe for fennel and green onion pizza looks pretty great, too. You could also try any of these recipes from Martha Stewart’s Fennel Tutorial.

If you were lucky enough to get Red Cabbage in your share this week (and if not this week you’ll get it very soon!) it would be hard to recommend anything other than a cool, crunchy slaw. If you’d like something a little different from the norm, try shredding your cabbage, tossing it with a basic red wine vinaigrette and then add any or all of the following: black olives, orange segments, shaved raw fennel, raisins, currants, almonds, pine nuts or walnuts. Let us know what you create!

Sneak peek for next week:

Cabbage

Zucchini

Beets

Broccoli

 Spring Greens

Kale

All the best from all of us,

Brandon, Heather, Maybelle, Frank, and the crew!

 

 

 

 

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