173 130th Street • Deer Park, WI 54007
507.923.6251 •
CSA Newsletter: Week Eighteen
18 October 2017
scroll down to read what is in your CSA box, storage tips, recipes,
and see photos of the farm this week

* * * * *

Did you miss last week's newsletter? Click here to read it: Week 17 Newsletter


We will pick up CSA boxes and any cloth bags
at your dropsite on October 25th.

We enjoyed a beautiful day for the last harvest of the regular season CSA. Nothing is better than chilly mornings followed by a blue sky 70 degree day. One of our farm members, Petra, came out for the morning to help with the final harvest and packing of the last box. Edith also helped with most of the harvest this week, mostly making sure we counted the right number of vegetables and cleaned them thoroughly. Although Edith invited Cinderella and Snow White, they have yet to come and get their hands dirty. We pay in carrots, so they'll be sorry they didn't join us.

Over the next week, we'll do some larger harvests of potatoes, carrots, and beets and wash them for storage. Some of you will see the bounty in your fall shares next week (still 2 shares left if you would like to indulge in fall vegetables). The rest will go to farmers market the next two weeks, to Whole Earth Market Coop in River Falls, and to The Nova, a restaurant in Hudson. There is still time if you would like to order squash or potatoes for your winter cache. We'll also plant next season's garlic in the coming week and spend the next month or so putting the farm to bed for the winter. We will try to wrap up all of the physical farm work by Thanksgiving and spend the holidays focusing on family and rest and recovery before we get to work again in January.

We want to thank all of you--our farm members--for a wonderful season. We feel blessed that you have welcomed us into your home by nourishing your family with food we grow on your farm. Our community supported farm truly would not be what it is without you, our community. 

A special thank you to our dropsite hosts this season: Whole Earth Market Coop and Pathways Family Chiropractic, Liz, Kelly, Lois, Kate, and Carole. They all make my life easier by having organized dropsites and great communication.

Our worker shares Petra and Tracy were the perfect addition to our farm team this summer. We were lucky to have two women who love to be outside getting their hands dirty and now have a deeper connection to Sweet Top Farm. Many a carrot was bunched and green bean picked by these women. Thanks ladies!

In addition to our worker shares, we had a short term employee, Olivia, who helped us out for six weeks in May and June. Although she had no farm experience prior, she learned quickly and became a real asset to the farm while I was still on "maternity leave." Our sister-in-law's father Marcus volunteered during this time also helping out on the transplanter and with the early days of cultivation. You can hope the dream team shows up on your door step, but when it actually does, it is so great!  Thank you Marcus and Olivia for being what we needed right when we needed it. My parents, John and Beverly, came out for three weeks during this time as well and gave me a chance to do way more farming than I thought I would be able to do with a two month old baby. Thanks mom and dad!

We touched on how important Adam's parents Randy and Phyllis are in last week's newsletter, but again, they go above and beyond their call of duty taking care of our kids two days a week, washing dishes, mowing the lawn, and making sure everyone stays happy while we harvest, pack, and deliver CSA boxes.

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!


TIME TO STOCK UP: You can order extra crops from us for use over the winter months (Fall Shares will receive similar produce but can order additional crops if you would like). Place your order and we will bring it to the Saturday Farmers Market for you to pick up on your choice of Saturdays: 10/21 or 10/28. Available this year:
       Winter Squash (single variety or your choice of a mix), 35 pounds for $30
       Potatoes (red or gold, or a mix), 20 pounds for $35

NOTE: This week's harvest was a muddy one (that's four weeks in a row)! While we wash all of your vegetables, we recommend that you carefully wash them all again. Dirt often splashes in places we can not reach. Details about the final harvest are below.

                                                                                                                    Your Farmers,

Megan, Adam, Edith, and Harvey

Did you miss the Pumpkin Pick? Come pick up a free pumpkin from us at the Saturday morning Farmers Market on Carmichael (beside Faith Community Church). The market goes through the month of October, and we'll have a selection of pumpkins for you to choose from.
What's in your box and
where does it go?
  Fridge? Bag?
beets-gold yes  plastic
broccoli yes plastic
carrots yes plastic
cauliflower yes plastic
garlic no  countertop
leek yes plastic
onion-yellow no  countertop
potatoes-gold no  paperbag
spinach yes plastic
turnips yes plastic, remove tops
winter squash-butternut and acorn no  countertop
Easy Cauliflower Fried Rice

1 medium head of cauliflower, cut into florets
2 tablespoons sesame oil
3 beaten eggs
½ cup white onion, diced
1 cup carrot, diced
2 garlic cloves, minced
1 cup frozen green peas
3 tablespoons low sodium soy sauce
Fresh black pepper for taste
6 green onions, minced
Sesame seed for garnishing


Pulse the cauliflower florets in a food processor for about 25-30 seconds until it’s a rice-like consistency.

In a large skillet add 1 tablespoon of sesame oil over medium heat. Add the eggs and stir them until they are cooked. Set aside.

In the same skillet, add one more tablespoon of sesame oil, onion, carrot and garlic. Cook until the veggies are fully cooked.

Add the cauliflower rice, green peas, soy sauce, black pepper and the cooked eggs. Mix everything well to combine. Be careful to not cook a lot the cauliflower otherwise it will become soggy.

Before serving top with green onions and sesame seed. Enjoy!

Adapted from

Chili-Lime Roasted Butternut Squash
1 butternut squash (about 2 pounds), peeled, halved, seeded, and cut crosswise into 1/2-inch slices
1/4 cup extra-virgin olive oil, divided
1 teaspoon chili powder
Salt and pepper
3 tablespoons lime juice (from 2 limes)
1/3 cup chopped fresh cilantro
3/4 teaspoon honey
2 hearts romaine lettuce, leaves separated, larger leaves torn
1/4 cup toasted pepitas (hulled pumpkin seeds)
3/4 cup crumbled Cotija cheese (3 ounces)

1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss squash with 1 tablespoon oil and arrange in a single layer. Sprinkle with chili powder and season with salt and pepper. Bake until soft and lightly golden, 20 to 25 minutes.

2. Whisk together lime juice, cilantro, honey, and remaining 3 tablespoons oil; season with salt and pepper. Arrange romaine on a platter, then top with squash, pepitas, and Cotija; drizzle with dressing.
Adapted from

Click These Recipes for Additional Ideas
Turkey and Leek Shepherds Pie
Easy Butternut Squash Soup
Golden Beet Salad
Leek and Lemon Linguini

Thank you from your farmers:
Adam, Megan, Edith, and Harvey.
Details About Today's
A bunch of gold beets. Gold beets tend to be more mild yet sweeter than red beets. The tops, although not very beautiful, are edible. We love beets roasted alongside squash and potatoes.

One head of broccoli for the last box. Frost sweetened!

What a season of carrots! 14 out of 18 boxes had carrots!

New succession of cauliflower with heads of a more reasonable size. Enjoy!


One or two of this sweet member of the onion family. Great in risotto, sauteed in butter with cabbage, or added to soups.

A multi-purpose variety similar to yukon gold.

Eat raw or cook lightly. Wash well.

Greens and roots are edible.

Winter Squash-Butternut and Acorn
The long tan squash is a butternut--commonly peeled and roasted in chunks or baked and used for squash soup. Two green acorn squashes--our favorite right now. Fantastic for stuffing, or slicing and roasting in wedges.
This week's harvest presented by Farmer Edith (left to right): carrots, broccoli, acorn squash, cauliflower, potatoes, beets, butternut squash, garlic, leek, onion, spinach, and turnips. Hooray for 2017!
some of my favorite photos from the season
Below is this year's farm team (top to bottom): Worker share Tracy, springtime dream team Marcus and Olivia on the transplanter, worker share Petra, and our farm managers Edith and Harvey.
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173 130th Street
Deer Park, WI 54007

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