Week 15

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Hello members, family, and friends!

Here it is, Week 15. That means only three more regular deliveries after this week. That’s right, only three. We’re pretty dazed, thinking about how fast this year has gone, and we are so excited to share the farm with you, our farm share-holders, at our Fall Member Party. For those who missed the announcement last week, here it is again:

Sunday, October 2nd

Member Appreciation/Fall Harvest Party

803 60th Street-Amery, Wi.-54001

10 am to 4 pm

We’ll make a big ol’ pot of soup and have some cornbread and cider, we’ll have lawn games, we’ll have kittens and farm tours, and we’ll have a few giant pumpkins–what else could you ask for in a lazy Sunday? We hope to see you, let us know if you’re coming so we can plan accordingly!


img_3987view from the tractor as we mowed down the last stand of corn

What’s in the box?

  • Butternut Squash- 1 each for all share sizes
  • Romano Beans-3/4# for small shares, 1# for medium shares, 1 1/4# for full shares
  • Winter Greens-1/2# each for all share sizes
  • Peppers-2 each for small and medium shares, 3 each for full shares
  • Hot Peppers-1 each for small and medium shares, 2 each for full shares
  • Sage-1 bunch each for all share sizes
  • Cabbage-1 each for medium and full shares
  • Beets-1 bunch for medium and full shares
  • Carrots-1 1/2# for full shares
  • Radishes-1 bunch for full shares


Butternut Squash-This squash is surely the darling of the squash set. Big, meaty, and with few seeds, it is sweet, tasty, and versatile! There’s a good reason why it’s used so often for soups-it has such a creamy mouthfeel that it’s not necessary to actually add cream to make a rich, velvety soup. Here’s a nice, simple butternut soup recipe, and at the bottom of the page are a few fun variations! If you’re in the mood for some pretty easy weeknight cooking, why not trot out one of the best season-opener recipes there is: Butternut Squash Gnocchi with Brown Butter and Sage?

Winter Greens-We’re eating these fresh until they’re gone! Lettuce and tender greens are almost at an end, and we don’t want to waste time sauteeing them when we’ll have hardier greens like kale and collards coming later in the season. How about a supremely simple Chef-style salad with some chopped or shredded meat, some slices of hard-boiled eggs, some avocado, and a lovely creamy dressing? Or maybe greens with a sherry vinaigrette, crumbled bacon, and blue cheese with pecans or walnuts?

Cabbage-Many of you got red cabbage this week to start, and don’t worry, everyone will be getting cabbage this season. The variety in this week’s box is called Red Express, and we really like it! There’s a lot of lacto-fermenting going on in foods these days (think Sauerkraut), and maybe this Ruby Kraut recipe will be the one to win you over. When done in small batches it’s especially user and time-friendly. This also gives me a chance to introduce you to a favorite healthy food blogger, Garden Betty. She also happens to have written one of the best CSA cookbooks I’ve ever seen-totally modern, simple, tasty food that anyone can make.

Next week’s sneak peek:

  • Carrots
  • Winter Squash
  • Peppers
  • Cabbage
  • Kale
  • Beets
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Week 14


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What mild beautiful weather we’ve been having. Fall is here! Along with it, some fall staples are starting to show up the boxes this week. We’ve been doing walks through the squash patch to see how good the crop is and have started harvesting some varieties. The squash looks great! Our “giant” pumpkins won’t win the fair, but they’re nice enough to show off on the front porch, and they’re sure fun to see out in the middle of the fields!

img_3969 a lot of acorn squash
img_3992from left to right: carnival, sweet reba, sweet dumpling
img_3971harvesting acorn style squash into a pallet box
img_3984Little bean picker


Whats in the Box

  • Radish-1 bunch for all share sizes
  • Winter Squash-1 each for all share sizes
  • Hot Peppers-1 each for all share sizes
  • Potatoes-2 lb for small shares, 2.5 lb for medium and 3 lb for full shares
  • Romano Beans-1# for small shares, 1.25# for medium shares and 1.5# for full shares
  • Eggplant-1 for medium and full shares
  • Peppers-2 each for medium and full shares
  • Parsley-1 bunch for medium and full shares
  • Brussels Sprouts tops-about 6 each for full shares



Beans of the Week 

Dragon’s Tongue on the left (not to be confused with Tongue of Fire Shelling bean from last week) and Yellow Romano on the right. Both are similar in taste and size and many members will receive a mix of the two varieties. They are excellent raw or cooked. The purple striping of Dragon’s Tongue fades away when cooked.


Brussel Sprout Tops

It’s an old gardening trick to cut off the top of brussels sprouts plants at the beginning of fall, sending a signal to the plant to fill out its existing sprouts instead of growing taller. We thought members would enjoy getting these delicious tops–which are usually discarded– as a green in their box this week. The stems are soft and sweet, and the leaves have a familiar broccoli/mustard spice to them (they are part of the broccoli/mustard family after all). Use them like you might collard greens or a pac choi. Here’s a nice recipe from Saveur for an elegant saute.


Winter Squash-what a welcome addition to fall foods! Squash is super tasty, very healthy, and one of the most versatile vegetables we have. The varieties in this week’s box also have completely edible skins. No need to peel! We are thrilled to begin cooking with it. For the inaugural squash week, we’re looking to some favorites that we’ve had to wait all summer to eat: This Miso-Curry Delicata Squash is this week’s winner, hands down. It uses the squash, potatoes and herbs that came in your box, and the unusual but delightful dressing will have you considering serving it on your holiday tables. Stuffed Delicata Squash will work well for all the varieties going out this week, whether they’re delicata, acorn, or carnival. You can easily sub walnuts or other nuts for the beef if you want to keep things meatless. Another great squash recipe for this week’s offerings is the Delicata Squash with Orange and Pistachio.

Potatoes-Our good friend Mike grew these Yukon-type potatoes for us, and we love them! If the weather stays cool as forecasted, a simple creamy potato soup like this one would be heavenly. We made a potato, parsley and pepper hash with fried eggs on top for dinner on Monday night-pretty awesome! Here’s a nice video tutorial from a cheery young Italian-American. If you want a lovely written recipe, go here.

Romano Beans-I found a video of Jose Pizarro himself teaching my favorite Romano Bean recipe!!!!! Here it is, and I hope you give it a try.

Next week’s sneak peek:

  • Winter Squash-probably the crowd favorite, butternut
  • Winter Greens
  • Sweet Italian Frying Peppers
  • Beets

All the best from all of us,

Heather, Brandon, Maybelle, Frank, Janice, Nooney, the three kitties, and the whole darn crew!



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Week 13

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Hello friends and members!

We have to say, fall is here! The sugar maples around the old green farmhouse are starting to turn color in places, the light is lower, more diffuse and more glowing, and we all had to wear sweatshirts this weekend while enjoying breakfast on the front porch. We love it!

Speaking of fall-we’ve set the date for our annual member party! Here it is:

Sunday, October 2nd

Member Appreciation/Fall Harvest Party

803 60th Street-Amery, Wi.-54001

10 am to 4 pm

We’ll send out more reminders and details as we get nearer to the date, but all members are welcome. We will be making a big old pot of soup and cornbread, plus warm apple cider Leave your pets at home, but bring your kids, your muckin’ around boots, a side dish or treat if you’re inclined, and some time to enjoy the property! We’ll take people on a few tours, and have lawn games for those who’d like to relax. RSVPs are encouraged so we know how much to prepare for. We are SO EXCITED to see everyone and show off the permanent home of their CSA farm!

In other farm news we’ve done a lot of seeding for the last few boxes of the regular share and for the fall extension boxes. We’re keeping an eye on the weather so we know when to scramble and pick everything for the frost-is-here-fajita box. We keep checking out the giant pumpkin, and it’s doing just fine! We’ll be saying a sad farewell to the sweet corn this week-and what a great run it’s been. Gracias! It also may be the last week for tomatoes for most members, so enjoy them!

img_3910Michele and Amber harvesting Mustard Greens last week


What’s in the box:

  • Tomatoes (1 lb small, 2 lb med, 1 lb full)
  • Beets (2 lb small, 2.5 lb med, 3 lb full)
  • Sweet Corn (4 small, 6 med, 8 full)
  • Peppers (1 small, 2 med, 2 full)
  • Summer Savory (1 everybody)
  • Shell Beans (1 lb med, 1.5 lb full)
  • Broccoli (1.5 lb full)
  • Celery (full only)
  • Romano Beans (1 lb med, 1.5 lb full)
  • Eggplant (full only)


img_3953You may find either one of these in your beet bag this week: Chioggia on the left, Early Wonder Red on the right.

Shelling Beans

Mediums and Fulls will be getting two different kinds of beans in their shares this week. Romano Beans and Shelling Beans.

img_3942Romano Beans on the left should be cooked just like a regular green bean, Shelling Beans on the right should be shelled and the beans cooked like a dried black or pinto bean (it will take less time though!)

IMG_2789Tongue of Fire Fresh Shell Bean


Shell beans are the in-betweeners of the bean world. They aren’t meant to be eaten whole (pod and all), as you would a snap bean (aka “green bean”). They can be, but aren’t always, meant to be dried like a black turtle bean or a vermont cranberry. They are, in fact, meant to be shelled out of the pod fresh, cooked, and enjoyed for their creamy texture and lovely flavor. Still trying to grasp what, exactly, these gorgeous pink and white beans are? Well, edamame that you’d eat as an appetizer at a sushi restaurant is a shell bean. So are lima beans!

Shell the beans out of the pod and cook in some broth or water until tender.  They will take less time than a dry bean since they do not have to be re-hydrated.  About a pound of unshelled beans will yield a cup of uncooked shelled beans. See some good ideas in the recipe section below.


Celery is a new item this year for us. Notoriously finicky to grow in the midwest, we thought we’d give it a shot. You’ll notice that it is different than the ubiquitous California style celery that you’re probably used to. Less watery with a stronger flavor and an almost mint like aftertaste. A great example of how growing the same crop in different regions of the country can produce vastly different results.



Shelling beans are pretty nifty and really quite a rare find. They have a very small window of availability, and for some reason they just aren’t grown by that many farmers anymore. The type you’re getting is the Tongue of Fire bean. If the weather turns a bit cooler at the end of the week, as predicted, give this Fresh Shell Bean and Tomato Stew a try.  That stew is very close to the beloved Pasta e Fagioli, and we are giving you a recipe from last year was too good to stray from. It also mentions in detail the very same type of bean that’s in your box), and we’ll be enjoying it one of the cooler nights this weekend. You can even use your lovely Romano beans as the fresh green bean, and don’t even worry about the zucchini, we’re not using it either.

Everyone gets sweet corn, tomatoes, and peppers this week, so I wanted to find some recipes that use them all together. It’s hard to believe it, but we’ve returned to soup weather here in the north, and this Roasted Corn and Tomato Soup seems like a great way to celebrate! There’s also this summer favorite to say farewell to until next year, the fabulous bread salad. You could also make this simple succotash. We had it with our burgers for our Labor Day lunch break and it was great! Corn and tomatoes are great with eggs, too, so why not something like this for a chill Sunday brunch? If you’re lucky enough to snag some Cosmic Wheel Creamery flavored quark (they’re at the Linden Hills Farmers  Market on Sundays from 9 to 1, the Linden Hills Co-op, and Mill City Market) use that instead of the goat cheese. Or really, use ANY of her cheese. It’s phenomenal, and we are so proud of our dear friend Rama, who makes cheese of all kinds from cows born and raised on her own farm. 100% grass-fed, too!

Sneak Peek for Next Week:

  • Winter Squash (it’s that time!)
  • Potatoes
  • Romano Beans
  • Radishes
  • Parsley
  • Peppers

All the best from all of us,

Heather, Brandon, Maybelle, Frank, Amber and Michele

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Week 12

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Hello everyone!

We hope this finds you enjoying the lovely weather once again. It’s really time to get serious-to savor every last drop of summer right now. Did you know the average first frost for the year is only three weeks away?! That’s right-frost! We are always a little stunned when we look at the calendar and it’s Week 12, with only 6 more boxes of regular CSA season left. It goes fast, this life–farming, raising a kid, getting a new property set up. I can remember when we first viewed this farm and I knew in my heart that I wanted it to be our home. I can remember bringing Maybelle, little 9 month-old roly-poly Maybelle, to the farm before we had even moved in. Now she’s a full blown toddler–she sits cross-legged on the couch all by herself, munching on raisins and looking at books. And it all seems like it was both years ago and minutes ago.  I am forever grateful for my profession of farming, and its insistence on the present moment. May we continually have the presence of mind to pay attention to these moments as they race on by, knowing that one season inevitably gives way to another.


IMG_3867these pretty pink flowers will soon turn into snap beans


Maybelle giving a kiss to the ever-growing giant pumpkin
IMG_3888Lots and lots of tomatoes. There will be about 500 lbs of tomatoes coming out of the field and into boxes this week, not to mention a good 100 lbs or so that are harvested but don’t make the cut.


What’s in the box:

Tomatoes-2# for small shares, 3# for medium shares, 4# for full shares!

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

Hot Peppers (jalapeno) -1 each for small and medium shares, 2 each for full shares

Broccoli (or kale for smalls)-about 1 1/4# for small and medium shares, about 1 1/2# for full shares

Sweet Corn-2 for small shares, 4 for medium, 6 for full

Basil-1 bunch for all share sizes

Kale-1 bunch for medium and full shares (smalls may get kale instead of broccoli this week too)

Eggplant-about 1# for full shares

Mustard greens-1 bunch for full shares

Chives-1 bunch for full shares


It’s back-to-school week for many of you so we’re keeping it simple…these dishes should all be doable in less than an hour! Here’s a shout-out to perhaps my favorite group of people in the online food world-the weekly Cooking newsletter from the New York Times. I’d seriously suggest you get on their mailing list, we find gems every single week.

Peppers-The Italian, or frying peppers, are coming in strong right now! Everyone will start seeing them in their boxes for the next few weeks, and of course there will be the big blow-out Fajita Box when the first frost threatens. For now, enjoy them as you would any sweet or bell pepper…especially in something classic like this Italian Pepper and Sausage Dinner!

IMG_3898Green, yellow and red italian frying peppers on the left. Your hot pepper of the week, jalapeno, on the right.

Broccoli-You can have the entire couscous salad finished by the time you’ve grilled some chicken breasts or cut up a rotisserie chicken. Done! We are also big fans of the broccoli stir-fry featured on our website-add that rotisserie chicken, or saute some shrimp, and you’ll be on your way to homework in a jiffy!

Tomatoes-Really, why not have the ultimate, The BLT, for dinner one night? It’s such a treat, and friends, frost is around the corner and those beauties’ days are numbered…here’s a fun take on the BLT. By the way, both kale and mustard greens make a great substitute for lettuce. For our dear vegetarian friends, how about a nice pasta with goat cheese dinner that takes advantage of your basil, too?

Sweet Corn-It may be the last week of sweet corn for the year. Savor it! How about this sweet corn with jalapeno butter, or maybe go all out for this sweet corn mac and cheese. Or a favorite around here is to cut the corn off the cob for tacos. Yum.

Sneak peek for next week:




Romano Beans?

All the best from all of us,

Heather, Brandon and Maybelle



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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.


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.


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!


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:


Sweet Corn (maybe the last week of?)


Shelling Beans




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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


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:



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



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:





Mustard Greens




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


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:





All the best from all of us,

Heather, Brandon and Maybelle

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