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173 130th Street • Deer Park, WI 54007
507.923.6251 • sweettopfarm@gmail.com  
www.sweettopfarm.weebly.com
CSA Newsletter: Week Nine
5 August 2015
scroll down to read what is in your CSA box, storage tips, recipes, and see photos of the farm this week

Bye-Bye Babies

Sweet Top Farm is celebrating the end of greenhouse season.  We start all of our plants in the greenhouse beginning in March and ending in July.  For five and a half months, we are tied to the farm and very rarely leave for an extended period of time unless we have someone to take care of all of the babies.  These little plants need to be watered regularly, greenhouse fans need to be switched on when it is hot, and doors and windows need closing when temperatures are cold or a storm rolls in.  The last of the transplants (kohlrabi and fall lettuce) were tucked into the ground this week, so we have a new-found freedom--one we typically celebrate with a weekend away.  This year, we'll head to Grandma and Grandpa's house mid-August so Edith has some fun while we catch up on sleep, go out to dinner, and just enjoying being away from our farm responsibilities.  

We have thoroughly enjoyed the cooler temperatures this week.  Megan even wore a fleece while harvesting Tuesday and Wednesday mornings.  The lighting during the day has changed and a cool breeze reminds us that fall (and school) is just around the corner.  We are catching up on some much needed weeding in the fall broccoli, cabbage, and carrots, and direct-seeded the first of the fall spinach.  Don't worry, summer hasn't gone anywhere.  Soon (very soon we hope) there will be watermelon and cantaloupe, and this week, everyone will have either cherry tomatoes or slicing tomatoes.  There are loads of green tomatoes out there, so sharpen your knives and stock up on mozzarella for caprese salad and bacon for BLT's.

On to this week's vegetable share:  We are having a GREAT onion year, and this week you have a couple of large sweet onions called Walla Walla.  Sauteing them in a little olive oil with salt and pepper until they cook down is quite delicious.  Eat them as is, top a pizza or burger, add to eggs or a sandwich--the possibilities are endless.

Potatoes are another crop that is producing quite well.  Most of the potatoes are large, so we are digging less of a row than we typically do when harvesting each week.  When writing our crop plan and purchasing seed, we determine that we need this much potato seed to feed this many families for a certain number of weeks.  Well, we are likely going to end up with 30% more than we need because the yields are so high this season.  This week we harvested Satinas--a creamy, almost sweet tasting potato similar to Yukon Golds.

The carrots are a little smaller this week because we started digging from the second planting.  The beets are sizable, but still tender.  The fall (oops, said it again) planting of kale is ready, so there is a nice, tender bunch in the box this week.  Green beans are back, and of course cukes, zukes, and squash.  Rounding out the box are garlic and 3 hot peppers: 1 Hungarian hot wax and 2 jalapenos.  

Remember to lift the box with your legs, not your back!  Enjoy the 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
eggplant no countertop
fresh garlic no countertop
green beans yes plastic
     
hot pepper yes plastic
kale yes plastic
red beets yes plastic
summer squash  yes plastic
sweet onions yes no
tomatoes no countertop
new potatoes no countertop
zucchini yes plastic

*highlighted words are new items in the box
Recipes
 
Kale Enchiladas con Pollo
 
  • If you don’t have time to make the full enchiladas, simply use ingredients to make burritos or tacos.

    Enchilada sauce
    2 T. vegetable oil
    ½ c. finely chopped onion
    2 cloves garlic, chopped
    1 t. ground cumin
    1 sweet pepper, diced
    3 c. kale leaves very thinly sliced
    1/3 c. green chile sauce
    3 T. corn flour
    1 c. grated cheese of choice
    1 c. cooked chicken, chopped
    12 large corn tortillas
    Oil for frying
    Grated cheese for topping
    Fresh cilantro and tomatoes for topping

    Saute onion, garlic and cumin in oil. Add the peppers, stir fry 3-4 minutes. Add kale and continue to cook and stir for 5 minutes. If the pan becomes dry, add a little water. Add green chile sauce, corn flour, and chicken. Combine and set aside.

    Preheat oven to 375. Place good-sized spoonful of filling and enchilada sauce in tortillas, and roll. Place seam-side down, side by side, in a greased ovenproof casserole. If there is filing left over, tuck it in around the sides of the rolled tortillas or roll a few more. Pour the rest of the sauce on top. Bake 10 minutes, remove from oven and sprinkle the top with cheese. Bake another 10 minutes until filling is bubbly and cheese is melted. Let stand about 10 minutes before dishing out; garnish with cilantro and serve with sour cream if desired.
    Adapted from The Book of Kale

Greek Potato Salad
2 1/2 pounds potatoes, diced (1-inch)
3/4 teaspoon salt, divided
1/4 cup extra-virgin olive oil
3 tablespoons white-wine vinegar
1/4 cup finely chopped shallot
1 tablespoon Dijon mustard
1/2 teaspoon ground pepper
1 cup halved cherry tomatoes
1/3 cup crumbled feta cheese
1/4 cup quartered Kalamata olives
2 tablespoons chopped fresh oregano or 2 teaspoons dried
 
Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt; let cool 15 minutes.
 
Meanwhile, whisk oil, vinegar, shallot, mustard, pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the potatoes, tomatoes, feta, olives and oregano; stir well to coat. Serve at room temperature or refrigerate until cold.


Adapted from Eatingwell.com

 
Click these recipes for
additional ideas:
Hungarian Hot Wax pepper on left; green Jalapeno pepper on right


Details about this week's
CSA box

Carrots
This is the first harvest off the second planting of carrots, so the carrots are a bit smaller (but still delicious!).


Cucumber
The cukes are slowing down, so not quite as many as last week.


Eggplant
Dark purple Japanese type or globe.  

Fresh Garlic

The bulb in your box is fresh and can be used as you would cured garlic.  It tends to be a bit stronger when fresh. 

Green Beans
Try roasting your green beans at 400 degrees for 20 minutes and then drizzle with oil and grated Parmesan.

Hot Peppers
Dark green jalapenos and yellowish-green Hungarian hot wax


Kale
Green curly leaves.  Try sauteing in olive oil with minced garlic until wilted down.  Top with fresh lemon juice, chopped tomato, and salt.

Red Beets
Although a little large, these beets are still tender.

Sweet Onions
Walla Walla onions that become quite sweet when cooked.  We can't get enough of them!

Tomatoes
Tomatoes of all shapes and sizes are starting to turn.  Everyone should have one or two in the box.  Way more to come!  If you receive a pint container, we will reuse them in the future if you return them with your CSA box.

Yellow New Potatoes
This is a variety called Satina that is similar to Yukon Gold potatoes.  Creamy texture and sweet taste.  They just might be our favorite variety.


Summer Squash and Zucchini
Try last week's recipe for Summer Squash Sloppy Joe's.  Even Edith loved them.

 
Top: The last of the transplants--kohlrabi
Bottom: A peek at this week's flower share bouquet
If prior arrangements have NOT been made, share boxes left after the 7pm pick-up deadline (6pm for Pathways Chiropractic) will be given away or donated as our pick-up sites do not have refrigeration space to hold CSA boxes overnight.
You can find the newsletter and recipes here: www.sweettopfarm.weebly.com. On our website, you can find recipes from seasons past if you need additional ideas.  We frequently post on Facebook, and you can "follow" Sweet Top Farm by liking us on Facebook.
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Copyright © 2015 Sweet Top Farm LLC, All rights reserved.

Our mailing address is:
173 130th Street
Deer Park, WI 54007