173 130th Street • Deer Park, WI 54007
507.923.6251 •
CSA Newsletter: Fall Share Delivery 1
26 October 2016

Fifty Pounds from the Farm

We learned from our experience last year that we just can't fit the first delivery in one box. When I weighed out the full boxes, they totaled over 50 pounds! Wow, that is a lot of good food coming your way. Since there are many fresh crops available now, we wanted to share all of them with you. After a few frosts and a freeze, all of the fresh produce is so much more flavorful. If you are feeling overwhelmed by the abundance, remember to read over the detailed storage information below.  Most of what you are receiving will last anywhere from 10 days to several months if kept properly. The next fall share will be heavier on storage crops, although we will likely have spinach, turnips, and brussel sprouts for your to add to your holiday table.

We always look forward to the first week without a CSA delivery as a time to relax and prepare for fall clean-up. However, both Edith and Sassy (our basset hound) were sick last week, the latter after she enjoyed flossing her teeth with a balloon string leftover from Edith's birthday. It wasn't exactly the week we were hoping for, but everyone is feeling back to normal now. With rain forecasted for today, we scurried to get the garlic for next year planted. The ground has been quite wet this fall, so it has been hard to find the window of opportunity to get the garlic bed ready. Adam and I spent a beautiful Monday afternoon laying landscape fabric and planting cloves. Now, we just need to mulch it and wait until spring. 

There are only two and a half rows of potatoes left to dig which is a relief compared to the 6 or so we had this time last year. Next week we'll finish washing and sorting winter squash and eventually get around to threshing the rest of the dried beans. Out in the field, we still have some drip tape for irrigation to pull out, and we'll have to clean out the flower beds and roll up landscape fabric for use next year, Overall, we're on track for meeting our goal of being done with everything by Thanksgiving when we can just sit and enjoy the harvest ourselves.

Until November 16, enjoy the abundant fall harvest!

Your Farmers,

 -Megan, Adam, and Edith

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?
  beets yes plastic
  broccoli yes plastic
  brussel sprouts yes plastic
  cabbage 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
  watermelon radish yes plastic
  winter squash no countertop

Fall Pizza with Butternut Squash, Beets, and Spinach

Pizza Dough
3/4 cup lukewarm water (100-155°F)
1 (.25 ounce) pouch of active dry yeast
2 cups all purpose flour, plus more for dusting
1 1/2 teaspoons cane sugar or agave nectar
1 teaspoon sea salt
1 tablespoon fresh or dried rosemary
2 tablespoons fresh thyme, coarsely chopped
2 to 3 tablespoons olive oil

Pizza Toppings 
1/2 small butternut squash, cut into 1/4 to 1/2-inch pieces
3 tablespoons butter
4 cloves garlic, minced
2 cups chopped spinach
1 cup ricotta cheese
2 large cooked beets, sliced
1 tablespoon Italian Seasoning
Sea salt to taste

Pizza Dough

Pour warm water into a large mixing bowl along with the yeast. Stir well to dissolve the yeast, and let it stand until yeast is very fragrant – about 5-8 minutes. In a separate bowl, stir together the flour, sugar, sea salt, rosemary, and thyme. Pour half the flour mixture into the bowl with the yeast mixture and stir until well combined. Pour in the remaining half and continue stirring until dough forms. Transfer the dough to a lightly floured surface and knead until a smooth dough ball forms, adding flour a tablespoon at a time if necessary. Lightly oil a large bowl and transfer the dough to the bowl. Coat the dough with 2-3 tablespoons of oil. Cover the bowl with a kitchen towel and place in a  warm spot in your house. All dough to sit until it has doubled in volume – about 1 hour.

Note: dough can be made up to two days in advance and stored in plastic wrap in the refrigerator. If you have a stand mixer, you can use the mixer with the dough hook attachment to prepare the dough.

Pizza Toppings
While the dough is rising. you can prepare the pizza toppings. Preheat the oven to 400°F. Spread butternut squash over a baking sheet and drizzle with enough olive oil to coat the full surface of all of the squash. Sprinkle with sea salt and Italian seasoning. Bake for 10 minutes, flip, and bake for an additional 5 minutes or until butternut squash is golden brown and soft. Add butter to a  large skilled and heat to medium. Add the garlic and sauté, stirring frequently, until very fragrant – about two minutes. Add the chopped spinach leaves, cover, and cook until leaves have wilted (about 1-2 minutes). Stir well to coat the spinach in garlic and butter.
Bring It All Together
Increase the oven temperature to 425°F and spread a small amount of flour or corn meal over a baking sheet or pizza stone. Roll out the pizza dough on a floured surface and transfer to the prepared baking sheet. Pre-bake the dough with no toppings for 8-12 minutes or until the edges begin to lightly brown. Evenly spread the sautéed kale over the crust. Layer with roasted butternut squash, beets, and ricotta cheese. Sprinkle sea salt an Italian seasoning over the pizza and bake for 10 to 15 minutes, or until the ricotta begins to brown and the crust begins to crisp. Allow pizza to sit for 10 minutes before cutting into large pieces and serving.

Adapted from

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

Five 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.

Two nice heads that have great flavor thanks to the cooler weather. 

Brussel Sprouts
About a pound and a quarter 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. We will have these in the next box as well.

The last of the cabbages from the field. A beautiful savoy with its wrinkled leaves. If you don't use it now, store in plastic and peel off any leaves that shrivel on the outside.

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

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

Six bulbs

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

Four pounds of red gold potatoes and six pounds of Satina (similar to Yukon Gold) potatoes

A 1+ pound bag; during the stint of frost and freezes, the spinach became sugary sweet.  Great raw or cooked. Delicious for salads. Remember, while we wash and spin, we recommend you do so again before eating. You might also consider removing half the spinach and putting it in another bag so both can fully close. 

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.

Watermelon Radish
One or two of a light colored root (looks like the shape of a beet) in your white box. Slice it open and the inside is bright pink. If it is too spicy for you, peel the skin and just eat the pink. We love them sliced with a dash of salt. Be sure to store in a bag or it will shrivel in your refrigerator.

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! There are a few blemishes on these acorns, so they should be used soon instead of stored long term. One sweet speckled squash that is 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.
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.
Storage Information

Carrots, Beets, Watermelon Radish, 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.

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.

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.

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.
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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173 130th Street
Deer Park, WI 54007

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