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173 130th Street • Deer Park, WI 54007
507.923.6251 • sweettopfarm@gmail.com  
www.sweettopfarm.com
CSA Newsletter: Fall Share Delivery 1
25 October 2017

 

What a beautiful harvest you are receiving today! I think what I love so much about the Fall Shares is that it is a culmination of work that has been done throughout the entire season. Garlic, for example, was planted in October 2016 and onions were seeded in the greenhouse in March. Winter squash and potatoes were planted in the ground in May. We cared for many of the items the entire season. The greens and turnips of course have had the shortest stay on the farm but add a nice variety to two full boxes of vegetables. I hope this bounty blesses your table for the next several weeks until the second share arrives on November 15th.

With this wet fall, we have felt rushed to get things done before the next rain. Adam was finally able to work up a bed to plant next year's garlic. Although the soil was still a little wet, Edith and I were able to get 1300 cloves planted on a lovely fall afternoon last week while Harvey happily chewed on kale leaves (and likely some dirt). Much of the rest of our time on the farm right now has been spent harvesting. We're looking forward to starting the clean-up process next week when we don't have a CSA delivery or the farmers market. In the meantime, we'll hustle to get the rest of the beets and potatoes out of the ground and a variety of other crops covered up before the series of very cold days ahead. 

Until November 15th, enjoy the abundant fall harvest!

Your Farmers,

 -Megan, Adam, Edith, and Harvey

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

scroll to the bottom of the newsletter for more detail about longterm storage
 
    Fridge? Bag?
  arugula yes plastic
  beets yes plastic
  broccoli yes plastic
  brussel sprouts yes plastic
  carrots yes plastic
  cauliflower yes plastic
  garlic no countertop
  onions no countertop
  potatoes no store in dark
  spinach yes plastic
  turnips yes  plastic
  winter squash no countertop
       
 
Recipes

Shaved Brussel Sprouts with Roasted Beets
and Acorn Squash
12 ounces beets
1 acorn squash
1 clove garlic
1 lemon
1 teaspoon honey
½ cup grated Parmesan cheese, divided
1 pound Brussels sprouts
5 tablespoons olive oil
kosher salt
black pepper

Roast Beets
Preheat oven to 425° F. Trim and discard beet stems. Wash and scrub beets, then pat dry with paper towel. Halve lengthwise and cut each half into 8 wedges. Arrange in a single layer on a foil-lined baking sheet. Drizzle over 1 tablespoon olive oil and season with salt and pepper. Roast until tender, about 30 minutes.

Roast Squash
Meanwhile, halve acorn squash lengthwise. Using a large spoon, scoop out seeds and discard. Cut each half into 1-inch wedges. Arrange in a single layer on another foil-lined baking sheet. Drizzle over 1 tablespoon olive oil and season with salt and pepper. Roast below beets until tender and slightly golden, about 15 minutes.

Make Garlic Paste
Mince garlic. On a cutting board, sprinkle over 1 teaspoon salt and, using a large knife, carefully scrape over at a 45° angle with a large knife, pressing down. Repeat until garlic is broken down and paste forms.

Prepare Dressing
In a medium bowl, whisk together garlic paste, juice of 1 lemon, honey, and 3 tablespoons olive oil. Season with salt and pepper. Stir in ¼ cup grated Parmesan cheese.

Prepare Brussels Sprouts
Wash Brussels sprouts and trim roots. Halve lengthwise, then slice as thinly as possible. Add to bowl with dressing and toss to coat.

Plate Brussels Sprouts
Taste roasted beets and squash and add salt and pepper as needed. Divide evenly between 2 plates and top with shaved Brussels sprouts. Garnish with remaining grated Parmesan cheese and serve.
 
Cooking Tip: Salt helps to break down garlic and pull out its natural juices. By repeatedly scraping down and pressing the two  together, you’ll get a paste! 

Adapted from plated.com

Click these recipes for
additional ideas:
Potato Love
Details about this week's
CSA box

Arugula
The lighter green bunch of leaves. A zippy flavor raw but wonderful cooked--saute, add to soups, try as an alternative to spinach.

Beets
Four pounds of red and gold beets in a bag. Store these in a bag in the crisper drawer and they should last a couple months.

Broccoli
A nice head that has great flavor thanks to the cooler weather. 

Brussel Sprouts
About a pound and a half of sprouts. They get better the more frosts we have. If this is too many to eat, blanch and freeze for use this winter. Research blanching recommendations so the sprouts don't get mushy. Otherwise, they will keep in the fridge for three weeks or so.

Carrots
Four pounds loose in a bag.  The larger carrots are great to cook with and the smaller baby carrots are wonderful for fresh eating.

Cauliflower
A nice head to add to a gratin or try steaming and mashing with potatoes.

Garlic
Four bulbs

Onions
8 red and yellow onions of varying sizes; see storage info for specifics. 

Potatoes
Five pounds of blue gold potatoes and five pounds of Satina (similar to Yukon Gold) potatoes

Spinach
A bunch of dark green leaves. Great raw or cooked, including the sweetest parts-the stems. Delicious for salads. 

Turnips
The bunch of white roots in your box. The greens are great sauteed with butter and garlic, and the roots are wonderful raw, sauteed, boiled, or roasted.

 
Winter Squash
Butternut--2 of the pear shaped squash; classic soup squash and also great in curries, cubed and steamed, etc.  
Carnival Acorn--USE FIRST! We find that these don't keep as long as the green acorns. Two sweet speckled squash that are perfect for stuffing or slicing and roasting in the oven.  
Green Acorn--Two more sweet squash; delicious with a dab of butter and brown sugar or maple syrup or our favorite, olive oil and sea salt.
Sunshine Kabocha--The deep orange squash that looks like a flat pumpkin. These squash have thin skin and do not store well long-term, so we recommend using it soon or roasting, scraping out the flesh, and freezing it for a holiday "pumpkin" pie or winter soup. This is the squash I use for pie at Thanksgiving and no one knows the difference.
Bagging beets incognito
Happy Halloween!
Storage Information

Carrots, Beets, and Turnips 
Combine all of the round root veggies into one bag and keep carrots separate. Keeping them together helps to regulate humidity in the bag. Refrigerators dehydrate vegetables, so bags are really crucial to keeping these firm and prolonging storage life. If you just throw them in the crisper without a bag, they will shrivel up.

Potatoes
Store potatoes in a paper bag, rolled up (or in your closed CSA box) and stored in a cold space which stays at 50-55 degrees in the winter (heated garage is great for this). Don’t let light into the bag or box—the potatoes will turn green and won’t taste very good. If you aren’t trying to keep them for a very long period of time, and if you have the space, you can keep them in the fridge.

Onions
Store in a dry, cool place that DOES NOT FREEZE. A garage that doesn’t freeze but that stays in the 32 to 40 degree range is best. Keep in a paper bag or your CSA box. Do not store in same bag/box as your potatoes; doing so will cause sprouting.

Garlic
Store in a paper bag in cupboard or pantry or refrigerate it. You can also peel and roast your garlic and store it either frozen or in a jar, packed in olive oil in the fridge.

Winter Squash
Store at 50-60 degrees in a dry place. Best kept on a smooth shelf or table top where they are not stacked, so that any rot spots can be caught before spreading to other squash. If spots develop and are caught soon enough, you can chop them off and use remainder of squash. 

Leafy Greens, Brussel Sprouts, and Cauliflower/Broccoli
Store in closed bags in fridge. Use within a week to 10 days.  Blanch and freeze any of these items for use during the winter if it is more than you can eat within the next week or two.

Storage Tip: If you are lacking in fridge space, but have an area that remains somewhat consistently cool WITHOUT FREEZING, such as an unfinished/unheated basement or attached garage, you may want to consider storing your root veggies, taters, and onions, in a plastic bag stashed in a box with a blanket or something thrown on top for a little insulation. The trick is to check on things every few days when you are grabbing food for cooking.
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173 130th Street
Deer Park, WI 54007






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