173 130th Street • Deer Park, WI 54007
507.923.6251 •
CSA Newsletter: Week Seventeen
30 September 2015
NOTE: This is the final week of deliveries for Group A Half Shares. If you are a Full Share Member, your final delivery is October 7th.

We will pick up boxes, bags, and pint containers for the last time on October 21st (don't worry, we'll remind you). 

Register today
to receive
2015 CSA Share pricing.

Click here to sign up:

2016 Registration Form
During the autumn season (ending December 21), we are taking registrations for 2016 CSA Shares and offering this year's pricing (payment plans are available). Please click the link above to register or visit our website: CSA Registration. We have had a wonderful first season on our new farm and look forward to celebrating our 5th year of farming with you next season.

Frost Frenzy

With warnings of frost in the forecast, we have been harvesting lots of winter squash and rearranging other storage crops to fit squash in every indoor nook and cranny that we have.  There are loads of winter squash this year (as you can see in the photo below), and we are especially thankful for having a van and lots of crates to haul it out of the field.  We didn't quite get everything out of the field, so the rest was covered with remay (a cloth for frost protection).  Carrots, beets, and leafy greens were also covered.  When the sun came up this morning and the grass and cars had a thick layer of frost on them, we were really glad we spent extra time yesterday preparing for the first frost.

Megan's family flew in from Florida and North Carolina this past week and visited our new farm for the first time.  Grandma Joan (who makes all the cloth bags) certainly earned her keep helping bag greens for the farmers markets and packing this week's CSA boxes.  For being 92, she sure is a hard and enthusiastic worker!  Edith had a ball with grandparents and great-grandparents here, and now that everyone has gone home, things are pretty quiet around the house.

EXTRA PRODUCE AVAILABLE:  This is the time of year for stocking your pantry with items from the harvest. If you are interested in winter squash, onions, potatoes, or garlic, we have it available for special order. You will need to order by October 12th and plan to pick up at the farmers market on October 17 or October 21.  You can pay us at the farmers market or mail your payment.  Please email us with your order and the date you plan to pick up.  If you are receiving a fall share, you can order this in addition to your fall share but you will need to pick up these "extras" at the farmers market.
 Stored at cool temperatures, like in a basement, the following items will keep well into the new year.  Check often to pull out any items that are showing signs of decay. This keeps it from spreading to others.  Stock up now and enjoy the bounty from your farm over the holidays and beyond.

Winter Squash--a mixture of acorn, butternut, carnival, and kabocha (or one single variety if that is what you prefer); 35 pounds (10-12 squash) for $30

Onions--a mix of red and yellow onions; 20 pounds for $25

Garlic--10 large bulbs for $12

Potatoes--Red or gold potatoes (your choice); 25 pounds for $25

On to this week's vegetable share: This week's winter squash includes one butternut and two green acorn squash.  Please read the details below on the box list.  Turnips are in the box again this week, but the greens are not the prettiest.  The turnips are still delicious, so just chop off the greens if you choose not to eat them.  Beets and kohlrabi are new this week and are a special treat this time of year.  As the temperatures cool, fall crops become sweeter.  This is our favorite time of year for this reason.

Farming, although hard work, is very rewarding.  We love what we do and are so thankful to be able to share our passion with you.  We hope that you choose to continue your farm membership and look forward to being your farmers next season.  Enjoy the fall harvest!

Your Farmers,

 -Megan, Adam, and Edith

What's in your box and
where does it go?
  Fridge? Bag?
beets yes plastic
carrots yes plastic
cauliflower yes plastic
garlic no countertop
kohlrabi yes plastic
onions no countertop
potatoes no store in dark
spinach yes plastic
sweet peppers yes plastic
turnips yes plastic
winter squash no countertop

*highlighted words are new items in the box this week

Roasted Cauliflower and Potatoes with Tahini Dressing

1 head cauliflower, cut into florets
½-1 lb potatoes, sliced
½ (15 oz) can chickpeas, drained and rinsed
1/8 of a red onion, thinly sliced
Olive oil
Salt and pepper

1 garlic clove, minced with a pinch of salt
1/4 c. lemon juice
3 T. well-stirred tahini (sesame paste)
2-3 T. water
2 T. olive oil

Preheat oven to 350. Toss cauliflower with olive oil, salt, and a few large pinches of cumin. Spread onto a baking sheet. Spread potatoes on a separate baking sheet. Drizzle and toss with olive oil, sea salt, and pepper. Roast for 20-25 minutes. Turn the oven temperature up to 425. Roast for 10 more minutes until caramelized and crisp. Remove from oven. Spread chickpeas onto one of the baking sheets with the cauliflower. Roast for 5 more minutes, until the chickpeas crisp slightly. Remove from oven.

For dressing, whisk all ingredients together and taste for seasoning. Add more water to thin to desired consistency. Toss the cauliflower and chickpeas with the potatoes and onion. Spoon dressing on top.

Adapted from

Kohlrabi Fries

1 kohlrabi root with stems removed
1 Tbsp. melted coconut oil or olive oil
sea salt or kosher salt
chili powder and ground cumin

Preheat oven to 425 F. To prepare kohlrabi, wash and then peel. It is a hard and large root, so be careful. I would recommend holding your root against your cutting board and peeling straight onto that instead of into the sink. Then cut the kohlrabi into “fry-sized” sticks. First, cut the root in half and then with each half, cut the sticks.

Toss kohlrabi with a generous pinch of salt and the coconut oil on a baking sheet.

Optional (but delicious): Sprinkle with lots of chili powder (basically until they look pretty well covered) and a smaller amount of ground cumin (these aren’t “spicy” spices, so you don’t have to worry too much about the heat).  Bake for 30 minutes, flipping or shaking around once in the middle. Eat with ketchup or other dip of choice.
Adapted from Lizzy in the Kitchen blog

Click these recipes for
additional ideas:

Details about this week's
CSA box

The fall beets are finally sizing up; we are completely perplexed as to why they have taken so long.  The long wait was worth it; they are pretty sweet!

Back to the variety called Mokum

The heads are looking much better this week; brighter white and bigger.

If you are not using all of your garlic each week, no need to worry.  Store in a cool, dry location away from onions and potatoes and it will keep for months.

The bizarre looking green bulb in your box.  We love Kohlrabi in our house; Edith has been asking for it for a month now.  Peel, slice, and eat raw.  Also great sauteed or even made into 

A red and two yellows

A mix of red and gold potatoes. Store in the dark (or a paper bag).

The leafy bunch in your box; great as a salad or lightly cooked just intil wilted.

Sweet Colored Peppers
Bell peppers and Carmens (pointed pepper); both are sweet peppers. 

The salad turnips are back again for a short time.  The greens took a bit of a dive and are pretty ugly; the turnips are still delicious though.

Winter Squash-Butternut and 2 Acorns
The long tan squash is a butternut and is great peeled, roasted and used in salads, soups, as a side dish--a very versatile squash!  The two green squash are acorns.  These are perfect of stuffing, although recently we have been enjoying them sliced, tossed with olive oil and a generous amount of salt, and toasted until soft at 450 degrees.  Yum!

Clockwise from the top: Grandpa Don holding a Sunshine Kabocha squash; Grandma Joan bagging arugula for the market; Oats and peas cover crops looking beautiful with frost cloth over the squash in the background; Squash piled high in large wooden crates--order yours today!
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: 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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Our mailing address is:
173 130th Street
Deer Park, WI 54007