Monday, July 27, 2015

CSA Week 7

Happy heat wave! It is doing wonders for our summer crops, even if the farmers are a little warm. A fantastic garlic harvest kicked off harvest season. It starts with the garlic, then we harvest potatoes, then tomatoes, pears, onions...before we know it, we will be harvesting fall squash and apples. 
Garlic harvest 2015

Our potatoes grow on another farm, Singer Farm Naturals, in Appleton that is certified organic (bonus!). We will harvest new potatoes on Tuesday morning and finish right before pick-up starts. You will get to fill up your own quarts, bag them and take them home. Talk about fresh from the field!

 Harvest List: Certified Organic Purple new potatoes, Zucchini, 4 kinds of Summer squash, Cucumbers, Pickling cucumbers, Fresh garlic, Bell peppers, Cabbage, some Carrots, Beets, Asian eggplant, Hot wax peppers, Kohlrabi, Kale, Swiss chard, Collards and the last Peas.

A note on lettuce: There won't be lettuce or mix for a few pick-ups because our next summer planting did not handle the heat. We will have more as soon as they are ready. Thank you for your patience.
Pick-Your-Own Garden: Green & Yellow wax beans are open in the upper u-pick garden! The rows will have a name marker and green flags. It will be a light picking this first week, but check out the blooms; there will be many beans in our future. In the herb garden, the basil is amazing right now, along with chives, lovage, thyme, rosemary, mint, sage, marjoram, both flat leaf and curly parsley, cilantro, dill, lavender and chamomile flowers.

Farm Happenings: We are excited to harvest the first eggplant a whole week earlier than we anticipated. There are several varieties of peppers for you to try this season and two types of eggplant - Asian, a long, slender type that is great grilled or sauteed, and the more familiar Italian comes later.
Speaking of trying new things, we love hearing your stories of a new veggie or recipe you tried and you and your family enjoyed. CSA eating is a big change from supermarket eating. Your experiences of preparing and enjoying great food with locally grown products are really important. Rich and I gain inspiration from your community each week. On pick-up days, we see CSA members chatting, kids check out the chickens together, and folks swap recipes over the cilantro hedge. We are deeply appreciative that the farm is a part of your week. The CSA community is a big part of ours!
Summer harvest

Recipe: Roasted purple potato wedges with garlic and herbs
We have purple potatoes, fresh garlic and fresh herbs - what could be better? Purple potatoes are less starchy than yellow potatoes; they tend to cook faster.

Heat the oven to 400. Cut the potatoes into halves or wedges. Coat them in a mix of olive oil, 3 smashed/minced garlic cloves and rosemary or thyme or both. Place on a baking sheet and bake for 20-25 minutes. Take out, maybe sprinkle with some fresh chopped parsley and serve. OPTIONS: Maybe cut up a bell pepper and roast that with the potatoes. You can also make smashed purple potatoes with garlic and herbs. They also make great fries.
See you in the share barn,
Bree & Rich

Monday, July 20, 2015

CSA Week 6

Hi Everyone,

We just walked inside from transplanting out the last of the fall kohlrabi and boc choi. Finally, all the thousands of seedlings are out of the greenhouse and in the field. And just in time for the start of garlic harvest 2015. The shaded and breezy greenhouse is a perfect place for drying all that garlic for the next few weeks. So far, it's our best garlic harvest ever. Read more about the garlic harvest in the Farm Happenings section below.

Littlest farm helper
Harvesting carrots

Harvest List: Carrots, Fresh garlic, some Bell Peppers (limit 1), Zucchini, 4 kinds of Summer squash, Onion Scallions, Cabbage, Cucumbers, Pickling cucumbers, Radishes, Kohlrabi and greens, Salad turnips, Swiss chard, Kale, and Lettuce heads. There are enough bunches of carrots for every CSA member. Full shares choose 10 items and Half shares choose 5. Extra Greens shares receive more lettuce heads. Fresh garlic is meant to be eaten promptly and won't store well. It has a stronger taste than storage garlic, but mellows when cooked.

Pick-Your-Own: 3 kinds of Basil, Flat leaf parsley, Thyme, Oregano, Mint, some Lavender, Lovage, and Chives. There are some final peas for the intrepid. Looks like the Green & wax beans start next week!

Farm Happenings: We are in the middle of garlic harvest of almost 3,000 plants. We grow four varieties of garlic. German and Siberian are hardneck varieties that withstand our cold
winters. We also grow two "wild" heirloom varieties that we found growing near old burn piles here on the farm. They were probably commercial varieties from previous generations that got thrown out and a few survived near the burn pile.We have cultivated the wild garlic we found for four years, choosing the biggest, healthiest cloves to plant each year. We are very pleased with this year's harvest! The wild garlic has a lovely purple skin and rich garlic flavor that you will get to taste no where else but here. 

Recipe: Three delicious summer squash recipes are available, shared by your fellow CSA members! Calabasitas con Queso, Chocolate Zucchini Muffins, and Turkey Santa Fe Zucchini Boats. I will make copies and put them on the counter in the share barn.

Fall Crops are planted!