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173 130th Street • Deer Park, WI 54007
507.923.6251 • sweettopfarm@gmail.com  
www.sweettopfarm.weebly.com
CSA Newsletter: Week Fourteen
09 September 2015
scroll down to read what is in your CSA box, storage tips, recipes, and see photos of the farm this week
Fall Shares Available
2 deliveries, $150

Email us today to sign up!
SAVE THE DATE
Annual CSA Member Potluck
September 19, 4pm-6pm

A little more like fall

Now that we are over being hot, sweaty, and grumpy, we can see things on the farm a little more clearly.  Some of our discoveries have been good and some not so much.  First, the good.  The buckwheat that Adam seeded as a cover crop over the spring fields is about to bloom.  Almost overnight (well, maybe a little longer) it went for just sprouting to knee high and blooming.  Bees are especially fond of buckwheat flowers, and this time of year as other flowers are dying back, this is a welcome treat for them.  Pumpkins are maturing (just in time for the CSA potluck in a week and a half), and peppers are coloring up in large numbers.

On the down side, many farms in this region of Wisconsin have reported late blight in their tomatoes and potatoes.  We have felt very fortunate to have a decent tomato harvest this year and an extremely abundant potato crop.  Recently, we discovered that a crate of potatoes left from last week's harvest had several rotten ones.  We pulled them and still a few more rotted within a couple of days.  Uh oh, late blight?  We aren't positive but we will likely send in some samples for testing.  If you have noticed any of your potatoes rotting, please let us know.  This is an unusual occurrence for a disease free potato, so the more data we can collect, the better we can determine what is happening.  In the meantime, the potatoes are perfectly fine to eat and enjoy--especially in potato-leek soup!

On to this week's vegetable share: "Greeny Beanies" are back in the box this week (and maybe next week).  This is a different variety called Jade that is more slender and tender than the other variety we grow called Provider.  We had some roasted with olive oil and salt for Adam's birthday dinner and they were delicious--a little taste of summer.

Making an appearance for the first time this season are leeks.  These are the long, fragrant white things in your box.  They are wonderful in soups, sauteed in butter, substituted in a recipe calling for onions for a different flavor.  To clean your leeks, slice length-wise and with the water running, spread the layers until clean.

Peppers are ripening much faster now and you will have several in your box for a couple of weeks to come.  If you find yourself with more than you can use, core and seed them, slice into long strips, place on a tray that will fit in the freezer, and then bag up for future use once frozen. Although not very good thawed and eaten raw, they are wonderful cooked.  We freeze lots of peppers and highly recommend doing it if you have too many.

A note on tomatoes: They are coming to an abrupt end and not keeping for long once harvested.  We sorted through tomatoes this morning to make sure none of them had gone bad, but we do recommend eating them within the next couple of days.

The winter squash this week is Delicata.  We decided to harvest the rest before the insects got to it too much more.  There are quite a few blemishes, so we put extras in the box.  You will likely need to cut off bad spots, although we cut a few open and the spots hadn't penetrated too far into the squash.  This is the last of the Delicata; it does not store well because of its thin skin, so enjoy soon!  


Enjoy the harvest!

Your Farmers,

a -Megan, Adam, and Edith

What's in your box and
where does it go?
 
  Fridge? Bag?
broccoli yes plastic
cabbage yes plastic
carrots yes plastic
garlic no countertop
green beans yes plastic
jalapeno pepper yes plastic
leeks yes plastic
red potatoes no store in dark
sweet peppers yes plastic
tomatoes no countertop
winter squash no countertop
yellow onions no no

*highlighted words are new items in the box this week

Recipes
 
Red Cabbage Slaw with
Lemon-Ginger Vinaigrette
  •  
  • You could leave the snow peas out and substitute green beans. Toss together in a bowl:
  • 4 c. very thinly sliced red/savoy cabbage
  • 1 sweet pepper, cored and cut into thin strips
  • 1 carrot, shredded or cut into matchsticks
  • 1 c. snow peas, strings removed
  • 1 T. toasted sesame seeds (optional)
  •  
  • Lemon-Ginger Vinaigrette
  • Whisk together in a bowl, then toss with slaw.
  • 1 T. rice vinegar
  • 2 T. fresh lemon juice
  • 1 T. soy sauce
  • 1 t. finely-minced fresh ginger
  • 4 t. maple syrup or honey
  • 3 T. canola or olive oil
  • T. toasted sesame oil (optional)
Adapted from “Raising the Salad Bar”


Portabello, Broccoli, and
Red Pepper Melts
You could easily substitute a smaller amount of olive oil for mayo to lighten this recipe up. Combine the olive oil with garlic, salt and pepper and drizzle on bread. If you need to omit cheese, this recipe also works as almost a bruschetta.

1 head broccoli, cut into small florets
1 T. olive oil
Salt and ground pepper
4 portobello mushrooms (stems removed), sliced 1/2 inch thick
2 bell peppers (ribs and seeds removed), sliced 1/2 inch thick
1/4 c. light mayonnaise
1 small garlic clove, finely minced
4 thick slices country bread
4 ounces Gouda cheese, thinly sliced

Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes. Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside. Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes

Adapted from www.marthastewart.com

Click these recipes for
additional ideas:
ATTENTION!  
We recently noticed that some of the yellow potatoes are rotting quickly.  If you have a stockpile of potatoes, please check to see if they are going bad.  This could be Late Blight, so be sure to throw away these potatoes and don't compost them.  We would appreciate it if you let us know if your potatoes are rotting, and we will keep you up to date on our findings. Thanks for your help.
Details about this week's
CSA box

Broccoli
The first of the fall broccoli

Cabbage--Red
A small red cabbage that is great raw or cooked.  It will keep for a while in the fridge if you don't get to it this week.


Carrots
This is a new storage variety that we are trying called Romance.


Garlic
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.

Green Beans
A late planting of green beans; with the rain on Sunday and Tuesday, a good bit of dirt splashed the beans, so be sure to wash them well.  **Remember** to please return your cloth bag.

Jalapeno Pepper--HOT!

Leeks
A nice addition to soups and wonderful sauteed with cabbage in butter.

Red Potatoes
Store these in a dark place until you use them; otherwise, they will turn green.  If you are finding yourself with more potatoes than you need, store them in a cool (50 degrees is possible) location for use within the next couple of months. 

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

Tomatoes
We have a few varieties hanging on, so there are still a few tomatoes for everyone.  This might be the last week for tomatoes. 

Winter Squash-Delicata
Oblong and striped with light colored skin.  Some of the squash have small blemishes, but appear to be fine on the inside.  Cut off blemishes or bad spots if you want to.  The skin is thin, so the entire squash can be eaten when n cooked.  Delicious roasted with butter and maple syrup, or roasted and then tossed with cumin, cinnamon, salt, and olive oil.  

Yellow Onions
The first of the cured onions
 
Clockwise from the top: Bright orange pumpkins ready for you to pick at the CSA Member Potluck; Sea of buckwheat about to flower; An abundant crop of onions curing in the greenhouse; Leek before being pulled; Homemade donuts for Adam's birthday breakfast.
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: www.sweettopfarm.weebly.com. 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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Copyright © 2015 Sweet Top Farm LLC, All rights reserved.

Our mailing address is:
173 130th Street
Deer Park, WI 54007