173 130th Street • Deer Park, WI 54007
507.923.6251 •
CSA Newsletter: Week Sixteen
28 September 2016
scroll down to read what is in your CSA box, storage tips, recipes, and see photos of the farm this week
FALL SHARE AVAILABILITY: We have ONE share left, so if you are interested, email us right away. The fall share is two deliveries (late October and mid-November) of storage crops and, weather dependent, fresh produce for $150.
Pumpkins, Honey, and More Wet Weather

Last Wednesday brought another 3 inch rainstorm, this time with hail. We were lucky compared to some as the hail was only pea sized and lasted for about 5 minutes. Yet that amount of time did a number to the fall greens, shredding lettuce, putting large holes in the second succession of fall spinach, and taking out large patches of arugula. You'll notice that the bunch of arugula is on the small side. The radish greens have holes as well as some of the spinach. It was also very windy--continuously 35 mph--so the third succession of fall broccoli was knocked to the ground. With the excessive moisture this fall, the root systems are not very deep, so the slightest breeze blows down the top heavy plants. They never stand up again but instead the plants continue to grow straight up resulting is very curvy broccoli stems. 

Enough about the rain (GO AWAY!). We lucked out and didn't get any on Saturday during the Member Potluck and Pumpkin Pick. There was a nice turn out of members and lots of kids running through the pumpkin patch and sorghum sudan grass "maze" (even the adults couldn't see over the grass that we use as a cover crop). It was great to meet new members and visit with those that have been with us since the beginning. The food, as always, was delicious and plentiful. For me, I couldn't get enough of Tracy's colorful slaw. Here's her adaptation from

Lime Cilantro Coleslaw
1/2 head each of green and red cabbage
4 carrots
1/2 red onion
1/2 cup cilantro
1/3 cup fresh squeezed lime juice
3 tablespoons extra virgin olive oil
3/4 tsp salt
1 tsp minced fresh ginger

Although you can thinly slice all the veggies and mix with the remaining ingredients, I think that Tracy pulsed them in a food processor making it really easy to scoop up and eat (and Edith loved it--she ate an entire plate of it before bedtime and wanted more in the morning). This would be great on barbecue sandwiches too! Thanks Tracy!

WANT A PUMPKIN? Visit us a the Farmers Market before the end of October and pick out some pumpkins to take home--free for CSA Members. We might also drop some at each of the pick up locations along with your box during the last two deliveries, so feel free to grab one if you see a tote of pumpkins at your dropsite.

HONEY UPDATE: We are taking preorders for 16 oz jars ($10 each) of honey from the farm. Please email us with the number of jars you would like but do not send us payment yet. We are waiting for our beekeeper to extract the remaining hive to make sure we have enough to fill all the orders. We will email you with payment information when we receive the honey later this week. Honey will be delivered to your dropsite the last two weeks of the CSA (10/5 and 10/12). Please email your order by 10/2 to

There are two deliveries left after this week--the season sure flew by. Enjoy this week’s harvest! 
Your Farmers,
Megan, Adam, and Edith
What's in your box and
where does it go?

  Fridge? Bag?
arugula yes plastic
broccoli or cauliflower yes plastic
cabbage yes plastic
carrots yes plastic
kabocha winter squash no countertop
onion no countertop
pepper yes plastic
potatoes no paper
radishes yes plastic
spinach yes plastic
Creamy Savoy Cabbage with Carrots
1 large Savoy cabbage
large carrot
4 tbsp butter
4 tbsp cream
pinch of nutmeg

Pull off any tough outer leaves from the cabbage and discard. Cut in half, then remove the hard inner core. Rinse the leaves, then shred as finely as you can. Cut the carrots into fine, thin strips or grate in the food processor. Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 mins until just tender, then drain. Return to the hot pan and add the butter and cream. Season with pepper, and salt if you like, add the nutmeg and stir well to coat. Pile into a serving dish and serve immediately

Adapted from
Sweet and Sour Pickled Radishes
½ cup red or white wine vinegar
2 tablespoons granulated sugar
¼ cup water
2 teaspoons kosher salt
½ teaspoon mustard seeds
¼ teaspoon coriander seeds
¼ teaspoon whole black peppercorns
1 bay leaf
1 bunch radishes

Combine all of the ingredients except the radishes in a small saucepan and bring to a simmer, stirring occasionally until the sugar dissolves. Remove from the heat and let it cool for a few minutes while you prep the radishes. Trim the leafy tops off and wash the radishes. Thinly slice and place in a pint jar. When the brine has cooled a bit, pour it into the jar, making sure to cover the radishes completely. Allow to cool to room temperature, about 20 minutes. Seal the jar with a tight-fitting lid and shake or rotate it to evenly distribute the brine and spices. The pickles will be ready in about an hour, but are best after a few hours. Store them in the refrigerator and they will keep for about a week.

Adapted from
Click these recipes for additional ideas:
Details about today's
CSA box

A zippy green that is wonderful as a salad topped with fall pears and honey dijon dressing. If you aren't a fan of raw arugula, cook it the same way you would spinach, and it becomes quite mild.

Broccoli or Cauliflower
This could be the last of the broccoli and hopefully just the first of the cauliflower. The wet weather has caused all sorts of rot on the brassica crops and really set back their maturity--especially the cauliflower. The second succession is starting to form heads, so we hope the last two boxes will have some cauliflower.

A tender, wrinkled cabbage that is great as a raw salad or sauteed, added to soups or stir-fries. Cabbage will keep for many weeks in your refrigerator; just peel away any leaves that wilt.

Loose in a bag. 

Kabocha Winter Squash
The orange, pumpkin-like squash in your box. The seed cavity is small so there is quite a bit of flesh in these dense squash. This is a great squash for soups and for baking--we use this squash for "pumpkin" pies and breads.

One or two red onions 

The last sweet pepper of the year

This variety called Satina is similar to Yukon Gold.

These radishes have a little spice to them and are very crisp. If the spice is too much for your taste buds, try roasting the radishes as you would potatoes.

Extra large bunches of spinach again this week. Remember to eat the stems too as they are often sweeter than the leaves.

Above: One thing that has benefited from the moisture: cover crops. Here is a mix of oats, peas, and tillage radish; Beautiful dark honey from the farm--order yours today. Below: Curvy broccoli stem; Enjoying a delicious meal, fun conversation, and lots of veggie-eating kiddos at the Member Potluck.
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173 130th Street
Deer Park, WI 54007

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