Summer #21 CSA Newsletter Week Oct 20-26, 2024 “last A" week
Share member Asenath helped us identify this immature male rose-breasted grosbeak on one of
Liam's new bird feeders. (photo by Marlee)
VEG SHARES
EOW = Big Sky, Odana, LEUCC, Jacobs Way, and SGFM
(Photo of the "Default" FULL Share below. See listings to see which share size has what, how much,
along with info, guides, recipes.)
FULL VEG SHARE:
BUTTERNUT SQUASH (1) - Store this winter squash on your counter or in a cool dark place. The longer you store it, the sweeter it gets. Butternut is a long keeper - in the right conditions, it will still be good in 4 to 6 months! Roast it, bake it, or add it to soup. Remove seeds. Eat the pulp. We use butternut to make pie filling or for pumpkin muffins. After roasting, you can freeze for later use. Roast the seeds too! Guide & Recipes
CARROTS (1 bunch) - Store the roots dry and unwashed in a plastic bag in the refrigerator for up to 4 weeks. Guide & Recipes
FENNEL (1 bulb) - Remove the stem and fronds from the white bulb. Store the white bulb in the fridge crisper in a plastic bag. Use within 2 weeks. The fronds have a licorice taste, and can be chopped and frozen for later use in seasoning. The stem is also edible. Chop it up finely for cooking, or flash freeze it. Guide & Recipes
SWEET POTATOES (2 lbs) - Store them on the counter and use within a couple weeks. You many notice some brown patches on your sweet potato skins. This is call "scurf" and while it doesn't look attractive, it's a superficial discoloration and won't affect the eating quality of the root.
KALE (1 bunch) RED RUSSIAN - Store in a plastic bag (a Debbie Meyer Green bag if you have one) keep it in the fridge. Use within a week. This crop technically falls into the category of “1st Priority veggies” If you can’t use them in the next few days, freeze them. OR DINOSAUR - (Also known as Lacinto or Toscano.) Dino kale has an earthy, nutty flavor. It doesn't have the same strong bitterness as other varieties of kale, though it is still there. The sweetness helps offset that and makes it more approachable.This green can be used just like any other kale. Every part of the leaf is edible, though really thick ribs take longer to cook, so they're often discarded. The kale can be cooked whole, cut into thin strips, or chopped, depending on your recipe and use. Store in a plastic bag (a Debbie Meyer Green bag if you have one) keep it in the fridge. Use within a week. This crop technically falls into the category of “1st Priority veggies” to be used in the next week. If you can’t use it in the next few days, consider freezing it. Guide & Recipes
SWEET PEPPERS (2 green or color Bell or Carmen) - BELL PEPPERS - Store these in the fridge in a plastic bag. Stuff, add to stir fries, egg dishes, soups, tacos & burritos, pizza, etc. or slice for salads, veggie trays, or to snack on. Peppers can also be flash frozen. Just throw them in a Ziploc bag (whole or chopped) and freeze! CARMEN PEPPERS - This Italian horn-shape pepper looks like it’s be a jumbo hot pepper – but it doesn’t! It’s a sweet pepper with a robust sweetness even when young on the vine. And their wide cavity and thicker walls make them very versatile in the kitchen – from stuffing to roasting and grilling.
GOLD RUSH RUSSET POTATOES (2 lbs) - Fully russeted skin with dry, white flesh perfectly suited for classic baked potatoes. Guide & Recipes
RUTABAGA (1 lb or more) - Nutritious root vegetable with dense sweet-tasting flesh also known as Swedish turnip or neep. When you buy at the store, rutabagas are often coated in wax so they need to be peeled before cooking. Since these are organic and not waxed, peeling is optional. Can be used in hearty soups like beef barley or chicken noodle, stew, and casseroles, boiled, mashed (with potatoes and/or cauliflower, or on their own), and are excellent roasted, either alone or, with other root veggies like carrots, radishes, turnips, potatoes, onions, etc. This long storing veggie can be stored in the refrigerator, in the crisper drawer. Or if you’ll be using within a week or two, these can be stored like potatoes and onions in a cool, dark place on the counter.
LEEKS (1 or 2)- Members of the onion family, leeks look like scallions (or green onions), but they're a lot larger. Their mild flavor and ease of preparation make the vegetable a favorite addition to soups, casseroles, and white meat entrées, as well as a simple side dish when gently sautéed. Generally, the taste of leeks can be described as a mild onion that is slightly sweet.
HALF VEG SHARE: (see Full VEG Shares above⬆ for info on each item)
BUTTERNUT SQUASH (1)
CARROTS (1 bunch)
FENNEL (1 bulb)
SWEET POTATOES (1 lbs)
KALE (1 bunch) RED RUSSIAN or DINOSAUR
SWEET PEPPERS (2 green or color Bell or Carmen)
GOLD RUSH RUSSET POTATOES (1 lbs)
RUTABAGA (1 lb or more)
LEEKS (1 or 2)
3 OPTIONAL ITEMS this week: LETTUCE (1/4 lb) & RADISHES (1 bunch) & SALAD TURNIPS (1 bunch)
Other items available in DESIGN MY SHARE:
LETTUCE MIX (¼ lb) - Store in a plastic bag in your fridge. Often considered a “1st Priority Vegetable” with a shorter shelf life than the other vegetables in your share, however if you put a paper or cloth towel in the bag to absorb moisture, our freshly harvested lettuce will often lasts more than a week! Guide & Recipes
SALAD (Hakurei) TURNIPS (1 bunch) - These popular white golf-ball or smaller size roots are juicy, sweet and less starchy than an average turnip, with a texture that deserves to be eaten raw or barely cooked. Hakurei turnips have the tender, almost creamy texture of a spring radish, but without the sharp heat of a radish, their more mellow turnip flavor shines through.They are crisp and tender. Use them in salads, sandwiches, stir frys, sautes, scrambled eggs or sauces. Remove the edible tops (use in salads or lightly sauteed) and store them separately in a plastic bag in the fridge (or the root will get soft). Best used within 3-4 weeks but will keep a long time! Guide & Recipes
ARUGULA (3 oz) - Peppery salad greens. Tip: If you don’t like the spiciness, using dressing with dairy and/or adding cheese will lessen the heat. Arugula is more perishable than lettuce and often only lasts about 4 or 5 days so this should be one of the first items eaten from your share. That said, adding a paper or cloth towel to the bag to absorb moisture will extend the time it lasts by several days! Store in the fridge. Arugula Guide & Recipes
YELLOW ONION (1 lb) - Store on your counter or in your pantry out of direct sunlight. Onion peels can be put into a freezer bag with other vegetable scraps to make soup stock later, as they are full of antioxidants. To freeze: Cut or slice onions to desired size and place in Ziplock bag. Remove all the air and seal. It helps to freeze them in 2-3 cup increments. These are a good all-around onion, great for cooking and flavoring dishes. By far, they're the most popular onion sold in America and versatile enough for just about anything. Yellow onions are a smart choice for caramelizing, which draws out their natural sweetness.
RED ONION (1 lb) - Colorful and spicy-to-mild flavor. Because of their bright color and crispy texture, they're great for salads, salsas, and other fresh recipes. They're also excellent sliced for sandwiches. With cooking, the color fades, but they're still delicious cooked. Store on your counter or in your pantry out of direct sunlight. Onion peels can be put into a freezer bag with other vegetable scraps to make soup stock later, as they are full of antioxidants. To freeze: Cut or slice onions to desired size and place in Ziplock bag. Remove all the air and seal. It helps to freeze them in 2-3 cup increments.
GARLIC (1 bulb) - Ready to be used now or later, this is “cured”, or dried garlic, and as such should be stored on your counter out of direct sunlight.
GERMAN BUTTERBALL POTATOES (1 lb) With a brown peel and flesh that's a vibrant yellow to gold and is firm, waxy, and dense. German Butterball Potatoes are most commonly used as baking potatoes but can also be fried or roasted. When cooked, they're creamy with a smooth consistency and offer a rich, buttery flavor. Guide & Recipes
HUNGARIAN WAX PEPPERS (1 pint) The skin of these peppers is waxy and even crunchy, but completely edible. They have a thick flesh.Their sweet, hot (similar to jalapenos, but sometimes a little hotter) flavor of these peppers is very popular traditional Latin dishes, soups and salads. They can also be pickled (they make the prettiest pickled peppers!), added to salads and other meals for a bit of crunch, or tossed directly on the grill to be roasted.
SHISHITO PEPPERS (1 pint) - Variety of pepper from Japan. These are small, thin-walled, and usually about two to four inches long with a bright green color. Their unique flavor profile is sweet, slightly smoky, and very mild- although it’s said every 1 out of 10 has a spicy kick! Traditionally shishito peppers are often served blistered and salted as an appetizer, but they can also be used in a variety of dishes including stir-fries and salads. Scoville Heat Units are 50-200 with a median of 125.
SWISS CHARD (1 bunch) - Put it in a bag to store in the fridge. Use within a week. This crop technically falls into the category of “First Priority Vegetables” or ones with a short shelf life - use it within the week for maximum efficiency. To revive limp chard, cut a sliver off the bottom of the stems and soak in very cold water for a few minutes. Guide & Recipes
MINI BROCCOLI (3/4 lb) - More tender with a milder flavor than standard head broccoli, all of the parts of the mini broccoli, also called baby broccoli, in your bag is edible. It can be steamed, sautéed, roasted, stir-fried, or even puréed into a sauce. And while it makes a good side dish when cooked, broccoli can easily be used raw in salads and crudités. Store in your fridge in a plastic bag for a week, although spears will go limp (still edible!) the longer you keep them. You can often revive them by soaking in very cold water for 10 to 20 minutes. Guide & Recipes
SWISS CHARD (1 bunch) - Put it in a bag to store in the fridge. Use within a week. This crop technically falls into the category of “First Priority Vegetables” or ones with a short shelf life - use it within the week for maximum efficiency. To revive limp chard, cut a sliver off the bottom of the stems and soak in very cold water for a few minutes. Guide & Recipe
GREEN CABBAGE (1) - Store this in your fridge. Cabbage keeps for quite a while. (If the outside leaves get yellow or floppy, just peel them off and discard to reveal good cabbage underneath!) Shred it for cole slaw or sauerkraut. Saute it with some garlic and olive oil for a tasty side dish. Guide & Recipes
KOHLRABI - (1 large) - Store in a plastic bag for up to a month. 6 Ideas for Use: 1. Slice in rounds or sticks for veggie platters, 2. Eat plain with a light sprinkling of salt, 3. Grate into salads or slaws, 4. Steam slices 5 to 10 minutes and drizzle with oil, lemon juice, and dill weed, 5. Slice or cube and add to stir fry or to a hearty soup/stew, 6. Grate and saute in butter with herbs or curry.
CELERY (6 ribs or stalks) - Celery is a herbaceous plant, in the same family with parsley, carrots, dill, and fennel. It’s crunchy, juicy, and aromatic, with a grassy, sweet, spicy flavor, and is regarded as a so-called "aromatic" vegetable, like onions and carrots, and is widely used as one of the three components of mirepoix (along with onions and carrots). Celery is also combined with onions and bell peppers to make up the "holy trinity" of Cajun cuisine. These mixtures are generally sautéed or roasted, and form the flavor base of innumerable sauces, soups, stocks, broths, stews, and other dishes. Celery will go limp if it isn't refrigerated. Remove the band holding the bunch together, put in a plastic bag or wrap the bunch loosely in paper towels, and store it in the crisper drawer of your refrigerator for about a week or so. Alternatively, trim off the very bottom of the ribs and put them in a glass of jar with an inch of water. Store the glass in the refrigerator and replace the water every couple days.
TOMATILLOS (1 qt/lb) - These are less juicy and more richly flavored than a tomato. Raw tomatillos have a zesty, tart flavor that develops an herbal lemon flavor when cooked. You can store on your counter if you’ll be using within a couple days, (this will also ripen any that may seem not quite ripe) otherwise, store in a paper bag in the fridge for 2 to 3 weeks. Don’t remove husks until just before using. If fruits are sticky underneath the wrappers, rinse with cool water. Guide & Recipes
PARSLEY (1 bunch) - Snip the bottom of the stems off and store on the counter in a glass of water. Or if you plan to use it in the next day or so, you can store the bunch in a plastic bag in the fridge.
SAGE (1 bunch) - Considered a hard or woody herb, you don’t need to store in a glass of water like soft herbs such as basil, parsley, etc. Instead, simply wrap the leaves in paper towels and put them in a plastic bag in the refrigerator. Plan to use it within four to five days or cover fresh leaves with olive oil and store for much longer - up to 3 weeks - in the refrigerator. Then use the flavored oil to sauté the sage with other ingredients. Add to omelets, bean dishes, sausage, or add to cheddar biscuits, Pan-fry chicken breasts, add sage, red onion, lemon & crème fraîche.Lay two sage leaves over a long slice of sweet potato and wrap with a slice of prosciutto. Roast for 20 minutes or so with some olive oil (credit to Mark Bittman). Or try one of the recipes below. You can freeze by removing the leaves from the stems, and packing them loosely in freezer bags for up to one year.
BLUE ROOF ORCHARD APPLE SECONDS (1 lb) - variety= Galarina -Red apple. Sweet and simple, long storing. Best for fresh eating but okay baked/cooked. (certified organic)
MEADOWLARK ALL PURPOSE BOLTED FLOUR - Best applications include but are not limited to cakes, crackers, pizza dough, and breads.PROTEIN CONTENT= 10.5%. (from Meadowlark Organics)
MES SHARES - off
EGG SHARES
WEEKLY = 1 Dozen
BIWEEKLY = 1 Dozen
APPLE SHARES
Weekly & Biweekly (Dianne Dr, Odana Rd, LEUCC, Jacobs Way) = 3.6 lbs total
2 lb of Galarina - Red apple. Sweet and simple, long storing. Best for fresh eating but okay baked/cooked
1.6 lb of Goldrush - Yellow apple. Tart now and getting sweeter over time. Spicy delicious flavor. Good for baking or eating or sauce.
Annual Survey Question➡ If you could ask us any question, what would it be?
Here are a couple of questions we got, and our answers. (They'll be a couple more last week in the last summer newsletter.)
➡ Do you all ever get to take a vacation? If you could, who would take care of the animals while you were away?
Answer: You caught us! We don't really besides a really fun and memorable 5-day camping trip with the kids to Rock Island at the tip of Door County thirteen years ago. We never had a honeymoon. My parents actually offered to send us on one for our wedding gift, but we opted for a dining room table instead. So much practicality! The truth is we've never been able to afford a vacation. (But don't feel sorry for us because we really do like being on our farm!) Besides, figuring out who could, or would, want to do the animal chores seems too hard! And we look forward to getting together with my mom, sisters and their families at a nearby Air B & B over the anniversary of my dad's death in February. We cook food, play games, watch movies, and just hang out together. It's close enough that we can run home, do chores, and come right back. It's like a mini-vacation. And who knows? It's looking like Bill and I could swing going a couple hours for a weekend sometime soon.
➡ Do you have any favorite crockpot recipes for fall?
Answer: Our favorite crockpot recipe is pretty straight forward. All five of us love a slow roasted and fall-off-the-bone beef roast with carrots, potatoes, and onions. I know, kinda boring, but sooooo good, we don't attempt to mess with it!
RECIPES & other useful kitchen info:
Click links for a printable pdf.
On the Farm this Week -
Finishing the Sweet Potato Harvest &
More Open Farm Day Photos
With regular freezes not far off, we're working on getting winter storage crops out of the field. Our new-this-year crop of sweet potatoes is first up as their skins are pretty susceptible to cold temperatures. Or so we're told, and we aren't comfortable pushing the limit any farther than we already have waiting this long to finish up.
The beds above to the left of the skid steer are next up for harvest.
And the ones to the right and without vegetative cover are done being harvested.
They were mowed and dug with the teeth of the skid steer attachment shown in the photo below.
After all the sweet potatoes are picked out of the field, it'll be seeded with a winter cover crop of rye.
The vines are crazy long and finding a clump of the sweet potatoes like the one above is so satisfying. The long skinny ones grow along the vines instead of in a center clump like above.
Our challenge now is curing them so they'll store well through the winter.
We don't have a perfect set up for it, but we're sure gonna try.
Yay for sweet potatoes!
Open Farm Day - Share member Tom checking out the pigs outside. (photo by Jennifer)
And some of them close up. (photo by Jennifer)
Nursing piglets (photo by Jennifer)
Liam with the fire-breathing dragon sculpture he created from metal. (photo by Jennifer)
Dragon breathing fire. (photo by Jennifer)
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