173 130th Street • Deer Park, WI 54007
507.923.6251 •
CSA Newsletter: Week Six
26 July 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 5 Newsletter. 

It's the heart of the busy time here at Sweet Top. This week we harvested Walla Walla onions which is a little earlier than usual. Two weeks ago when we got a bad wind storm many of the tops were blown over. Typically, if the neck of the onion is bent, the plant stops growing--so out they came. This is the variety of onion that is in your box this week. You'll notice that it looks blocky. We tested out planting some of our onions in bunches this year using the new transplanter. When onions grow in close proximity, they might form flat spots. That is what happened here, so don't think you have a bad onion if it is shaped more like a square instead of a globe--they taste great and won't roll around on your cutting board.

Adam and I took Belle (our draft horse) out on Monday afternoon to cultivate between rows of beans, carrots, beets, celery, and brussel sprouts. It is so rewarding to see how fast we can knock out weeds when we use horse power. Belle's getting old, but still knows how to get the job done. At the other end of the spectrum, Tracy and Adam did the final hand-weeding on the onions and peppers Tuesday afternoon. The plants are big enough now to hold their own against any new weed sprouts.

The last of the greenhouse seeding is done (kohlrabi, chard, and turnips for the fall). Next week is a major transplanting week for fall broccoli, cauliflower, beets, and lettuce. We'll also seed the first of the fall spinach. With August just around the corner, we'll be direct seeding some sort of crop every week during the month that you'll see in your CSA box come September and October.

ABOUT THE BOX: It's another delicious week of vegetables. I love this time of year when the transition goes from greens, greens, greens to summer veggies like beets, carrots, cucumbers, and eggplant! Yes, I love eggplant. It was one of the first vegetables that Edith liked as a baby. But, like most people, our family has a love it or hate it attitude towards the purple-black beauty--Adam could care less about eggplant. He calls it a vessel for flavoring, which I think is the best part about it. I LOVE it cut length-wise, brushed with olive oil, and grilled. When it's soft, chop into large chunks, dress with olive oil, balsamic vinegar, chopped basil. and gorgonzola (or feta) and serve warm. Yum!

The crinkled leaf cabbage is a savoy cabbage and can be used as you would any cabbage. The divets hold dressings well if you enjoy making slaw. You could make a wonderful saute with the super sweet walla walla onion, garlic, kale, and cabbage. Top with a toasted nut of your choice and put over rice for a vegetarian entree (or add some pancetta or bacon for a different flavor). 

Zucchini, squash, and cukes are coming in strong. We try to pick them often so we don't have a bunch of overripe fruit that we have to compost. As a result, the plants are happy and crank out new fruits around the clock. If you don't have a Zoodle maker (Zucchini/squash noodles), it might be a good time to get one. You can actually use it on all sorts of things: beets, peppers, cabbage, apples, pears, radishes, fennel?? It's a fun gadget to have and a good way to use up some of those zukes and squash. You can also spiralize or grate them now (don't cook) and freeze for later use.

We picked a nice mess of beans for everyone this week, so please remember to return your cloth bags!

Enjoy this week's colorful harvest!
                                                                                                                    Your Farmers,

Megan, Adam, Edith, and Harvey

What's in your box and
where does it go?
  Fridge? Bag?
beets-red or gold yes  plastic
broccoli yes plastic
carrots yes plastic
cucumbers yes plastic
eggplant no  countertop
fennel yes  plastic
garlic no  countertop
green beans yes plastic
kale-red yes plastic
savoy cabbage yes plastic
walla walla onion yes plastic
zucchini/squash yes plastic
Grilled Fennel with Parmesan and Lemon

A nice little side dish to go with whatever main course you’ve put on the grill. Excellent served hot or room temperature. Add some other grilled vegetables and a summery dip like charmoula or dill yogurt and you’ve got a winning appetizer!

Fennel, stalks and fronds removed
olive oil for brushing
salt and fresh ground black pepper
1 lemon, zested and then juiced
freshly shaved parmesan cheese

Trim the stalks and frond from the fennel. Trim just a little slice off the bottom so you have a stable base. Stand the fennel on the countertop and carefully cut into 1/4 inch vertical slices. Lay the slices on a sheet pan and brush both sides with olive oil and season with salt and pepper. Grill the fennel on a medium hot grill, allowing the fennel to get tender and achieve a little bit of char. When done, arrange on a platter, sprinkle with the lemon zest and a touch of juice. Finish with shavings of parmesan.

Adapted from Chef turned Farmer Heather Wiarda 

Zucchini Fries

2 small zucchini
1 large egg white
1/4 cup all-purpose flour
3 tablespoons cornmeal
1/2 teaspoon each salt, garlic powder, chili powder, paprika and pepper
Cooking spray
Marinara or spaghetti sauce, warmed

Cut zucchini into 3x1/2x1/2-in. pieces. In a shallow bowl, whisk egg white. In another shallow bowl, combine the flour, cornmeal and seasonings. Dip zucchini in egg white, then roll in flour mixture.

Place zucchini on a baking sheet coated with cooking spray; spray with additional cooking spray. Bake at 425° for 18-22 minutes or until golden brown, turning once. Serve with marinara sauce. Yield: 2 servings

Adapted from Taste of Home
Click these recipes for additional ideas:
Above: Megan's niece Eliza packing beets in this week's box.
Have you returned your
Megan's mom and grandmother made all of the cloth bags that we use for sugar snap peas and green beans. Please return them to your dropsite and put them in the clear tote for us to wash and reuse.
Details About Today's

A bunch of red or gold beets. We haven't been peeling them, so save yourself a step and do the same. Roast or boil or try parboiling and then grilling for a smoky flavor. Take the greens off before storing in a bag. The greens are looking a bit rough these days, so eat if you wish or compost.

One or two heads of broccoli

No need to peel! Take the greens off before storing to keep the carrots crisp in the bag.

Cukes are ripening by the bushel load. Enjoy this crunchy treat!

A first for this season. A smaller variety called Diamond.

The fragrant, white bulb in your box. Wonderful roasted or grilled. Often paired with beets.

Still considered fresh garlic so it is a bit stronger than cured.

Green Beans
A nice full bag of beans this week. Please remember to return your cloth bags to your dropsite.

Purple and curly and just as good for you. Use either fresh or cooked. Kale chips anyone?

Savoy Cabbage
A crinkly leafed cabbage that is wonderful raw or cooked. Adds nice texture to slaws.

Walla Walla Onion
The fresh onion in your box. Like candy when cooked.

Zucchini/Summer Squash
Great veggie combo: squash, onion, eggplant, and fennel. Saute, grill, roast...

This week's rainbow (top to bottom): savoy cabbage, carrots, broccoli,cucumbers, red kale, walla walla onion, eggplant, fennel, beets, zucchini, squash, green beans, and garlic.
Below are photos of my sister Alison and her kids helping pack boxes this week. 
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173 130th Street
Deer Park, WI 54007

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