173 130th Street • Deer Park, WI 54007
507.923.6251 •
CSA Newsletter: Week Five
19 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 4 Newsletter

It's been a busy week around here. Between rains, we are keeping weeds at bay, transplanting fall broccoli, cauliflower, and cabbage, trellising tomatoes, and harvesting something almost every day of the week.  On Thursday, Tracy, one of our farm member worker shares, and I harvested over 1300 bulbs of garlic. Each one was washed and laid out on the greenhouse tables to cure (dry down to extend storage life). The entire greenhouse smells like garlic bread right now. If you want to indulge in the smell, take a look in your box this week for the garlic, mince a couple of cloves, cook in melted butter, spread on crusty bread, and toast in the oven. Yum!

While trellising the tomatoes this week, I saw quite a bit of green fruit--still in the small stages but there none the less. We hope that the plants continue to look healthy and thrive. Trellising them encourages better airflow, makes harvesting easier, and helps limit the amount of soil that splashes on the leaves (which can spread soil borne diseases). I'm thinking we'll have the first tomatoes in about 3 to 4 weeks. Peppers and eggplant are also looking pretty good. We might even have eggplant ready next week as we are growing a smaller variety this year that doesn't take as long to mature.

We are very fortunate to have wonderful neighbors with young children. The past two weekends, Luke helped transplant and Jessica watched all of the kids. With our new transplanter, we can plant 1500 plants in less than an hour. In previous years, we planted everything by hand, on our hands and knees. Now, for most crops, the tractor pulls the transplanter, and one or two people pop in the plants in a mud hole created by the implement. It's great! At the end of the day, our knees and backs are thanking us. And we have our farm members to thank too--we use the money you pay up front for your share to purchase things like our transplanter.

ABOUT THE BOX: This week's box includes several firsts of the season: carrots, garlic, fennel, and cucumbers. Most of you will probably eat your carrots up before they hit the fridge, and as a reminder, they DO NOT need to be peeled. Just enjoy as is. The fennel is wonderful sliced thin and grilled. We tossed some with squash, zucchini, and onion, and then coated with olive oil, salt, and pepper and threw it in a grill basket for twenty minutes or so. You might find turnips or green beans in your box this week, but not both. Turnips are coming to an end until fall. We didn't quite have enough beans to give everyone a usable amount, so those of you that don't have beans have turnips. 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 yes  plastic
broccoli yes plastic
carrots yes plastic
cucumbers yes plastic
fennel yes  plastic
garlic no  countertop
green beans OR turnips yes plastic
kale-green yes plastic
scallions yes plastic
zucchini/squash yes plastic
Fennel (or beet or carrot or squash) Waffles
1 ½ cups oat flour (or flour of your choice)
2 teaspoons baking powder
½ teaspoon salt
Pinch of cinnamon, optional
¾ cup room temperature milk of choice (light coconut milk, nut milk, cow’s milk)
¼ cup + 1 tablespoon melted coconut oil or 5 tablespoons butter, melted
2 large eggs
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 ½ cups finely grated veggie of choice

Mix dry ingredients in medium bowl. Mix wet ingredients. Add wet ingredients to dry and stir just to combine. Fold in grated veggie of choice. Let rest for 10 minutes (good time to heat up waffle iron). Cook according to iron instructions. Good with sour cream and a little maple syrup.

Adapted from

Lime and Cucumber Salad

Slice cucumbers into thin rounds. In a small bowl mix juice of one lime, a pinch each (or more if you like) of chili powder and salt. Toss cucumbers with the lime juice. Enjoy. Repeat! 
Adapted from Francis Lamb, Host of The Splendid Table
Click these recipes for additional ideas:
Above: Garlic curing in the greenhouse.

Right: Enjoying a homegrown meal and celebration of our time in Norway together with old friends.
The Bag Ladies
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 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. The greens are edible and can be simply sauteed in olive oil until wilted and then tossed with balsamic vinegar.

One or two heads of broccoli

The first of the season!

Another first of the season and they aren't going to slow down any time soon.

The fragrant, white bulb in your box. Wonderful roasted or grilled. Try this week's recipe for savory waffles. Often paired with beets.

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

Green Beans OR Turnips
Not quite enough of either to give everyone both. Plenty more green beans to come though! Last of the turnips until fall. Please remember to return your cloth bags to your dropsite.

Green Kale
Try a different type of salad this week. Use either fresh or cooked.

A nice bunch of onions to add to salads or sautes. Great raw on sandwiches or mixed with eggs.

Zucchini/Summer Squash
Hot weather arrived, the plants doubled in size, and the fruits are growing faster than we can harvest them. Wonderful simply sauteed in olive oil with salt and pepper. 

This week's rainbow (left to right): red beets, orange carrots, yellow squash, green zucchini and cucumbers, green kale, white fennel, scallions, blueish green broccoli, and green beans in a blue bag (or turnips). 

Meet Petra. She is one of our worker shares this season. On Tuesday mornings, Petra helps us harvest and wash CSA vegetables in exchange for a CSA box. She and her husband Todd and three kids (Aberdeen, Astrid, and Solomon) live in River Falls and have been a part of our CSA farm for three years. They love beets, carrots, and cabbage. Petra loves to ferment vegetables as well and told us that her kiddos were in heaven after she made her first batch of Kim Chi using veggies from her CSA box. Thanks for all your hard work Petra!
Tuesday night's side dishes: Green beans in olive oil, grilled squash and fennel, boiled beets with balsamic vinegar, olive oil, and feta cheese. Taste the rainbow!
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Deer Park, WI 54007

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