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173 130th Street • Deer Park, WI 54007
507.923.6251 • sweettopfarm@gmail.com  
www.sweettopfarm.com
CSA Newsletter: Week Twelve
31 August 2016
scroll down to read what is in your CSA box, storage tips, recipes, and see photos of the farm this week
SAVE THE DATE
Annual CSA Member Harvest Party and Pumpkin Pick
Saturday SEPTEMBER 24th 4-6pm
friends and family welcomed (no dogs please)
details to follow
A touch of fall in the air and in your share

School started on Monday for Adam (he's a bus driver) which always signifies a big change in our household. It typically takes a couple weeks to get into a new routine with Adam heading in to work twice a day. Soon Edith will start riding the bus with Adam, one of her favorite things, and I'll head out after they leave to work in the fields. I'm sure many of you are in the same boat--summer is over and the back to school shuffle has started.

Luckily, to ease the transition, my parents are visiting from Florida for two weeks. We wasted no time putting them to work clipping all the garlic in the greenhouse, washing peppers, packing CSA boxes, and bagging carrots and green beans. Since Grandma and Papu are doing all these things, Edith is a little more eager to give it a try too. She filled two bags with green beans yesterday and then resorted to choosing the bags we would use this week--an easier and more fun task.

Adam has been busy attacking weeds with a vengeance.  All of the rain during the month of August--6 inches (not much compared to others but still more than we prefer)--has kept us from being able to cultivate effectively and we've had to resort to quite a bit of hand-weeding in the fall carrots and beets. Overall, this year has been a very weedy one, and it is slightly comforting to know that we are heading into a time of season when there is much less to care for and the weeds are growing at a slower rate. We're down to just fall brassicas and direct seeded crops like spinach and turnips to cultivate, and so far, it is all looking pretty good.

You'll notice that there are several new items in the share this week that make it feel more like fall: winter squash and salad mix to name a couple. Our winter squash crop looks great this season, and if we can harvest before the ground squirrels sample them, we expect to have an abundance. With the cooler weather, the Delicata squash in your box this week is a nice treat roasted (see the recipe below) or stuffed. Serve with a side salad and you have a complete and easy meal. We encourage you to eat your salad mix soon. It took quite a beating during Monday night's storm and while it popped right back up by this morning, it still might be bruised which will cause it to go bad more quickly. I had a nice salad at lunch and it is delicious. With all the "salad toppings" in your box this week, it shouldn't be difficult to eat it up soon. In the coming weeks, we'll continue to harvest more fall flavors: hakurei turnips, broccoli, cabbage, spinach...Yum! I love this season!

 
Details about individual vegetables are below. Enjoy this week’s harvest.

Your Farmers,
Megan, Adam, and Edith

What's in your box and
where does it go?

 
  Fridge? Bag?
carrots yes plastic
cucumbers yes plastic
delicata
winter squash
no countertop
garlic no countertop
green beans yes plastic
kale yes plastic
onion no countertop or fridge
peppers yes plastic
potatoes no paper
radishes yes plastic
salad mix yes plastic
Recipes
 
Cucumber and Black Eyed Pea Salad
 
3 tablespoon oil, olive, extra-virgin
2 tablespoon lemon juice
2 teaspoon oregano, fresh chopped, or 1 teaspoon dried
ground black pepper to taste
4 cups cucumbers, peeled and diced
14 ounces peas, black-eyed, canned, rinsed
2/3 cups peppers, red, diced
1/2 cup feta cheese, crumbled
1/4 cup red onion, slivered
2 tablespoon chopped black olives

Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.

Adapted from everydayhealth.com


Simple Roasted Delicata Squash

Turn oven to 450 degrees. Slice squash lengthwise and scoop out seeds. Slice each side into 1/2 inch half moons. Place on baking sheet and toss with a generous amount of olive oil and sprinkle with more salt than you think you need. Roast for 20-40 minutes (depending on thickness), turning once to prevent burning, until slightly crispy yet easily pricked with a fork. Enjoy!
 
 
Click these recipes for additional ideas:
Details about today's
CSA box

Carrots
Loose carrots this week.

Cucumbers
Another couple of cucumbers.

Delicata Winter Squash
This is the first of the winter squash this season. Oblong and striped, these squash have a thin and edible skin. They are great stuffed or cut into half inch rounds and roasted.

Garlic
This variety is called Porcelain and is slightly spicy raw but mellows nicely with cooked.


Green Beans
A nice bag of green beans, likely the last of the season.


Kale
A beautiful and tender bunch of green kale.


Onion
A yellow onion this week.


Peppers
These are all sweet peppers--bell and pointed Italian. The red or red/green pointed pepper--Carmen--is one of our favorites. It's a reliable producer and is always one of the sweetest! The gold pointed pepper--Escamillo--is the cousin of Carmen and equally as delicious. There is also a bell pepper. The peppers look great right now, so we expect to have a couple more weeks of these delicious beauties.


Potatoes
A variety called Dakota Pearl that is similar to a Yukon Gold but with whiter flesh. Slightly sweet and great roasted, mashed, cut into fries, and made into a potato salad for your Labor Day picnic.


Radishes
A bunch of radishes to put atop your salad. If they're too spicy for you, cut in half and roast alongside some potatoes.

Salad Mix
Finally, the salad mix is big enough to cut! It did get beat up a little during Monday night's storm, but it managed to recover by Wednesday morning. As a result though, it's freshness won't last long, so eat it within the first few days. While we wash this mix, we suggest that you wash and spin again before using. 
From Top to Bottom: A rainbow of bell peppers and striped Delicata squash; Megan's parents trimming and cleaning garlic for this week's share; The entire family bagging green beans--Edith was very serious about her job; Adam and Megan cultivating broccoli and cauliflower beds with Belle.
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173 130th Street
Deer Park, WI 54007






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