173 130th Street • Deer Park, WI 54007
507.923.6251 •
CSA Newsletter: Week Fifteen
27 September 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 14 Newsletter

Everything about this morning says fall to me: the eastern sunlight on the dark gray western clouds, the golden treeline, the orange pumpkins I can see out the window (come get yours this weekend!), and the thoughts of soups, roasted veggies, and warm meals as I think about recipes using this week's vegetables. I so welcome this weather after this last hot spell and am ready to settle into cozy sweaters and sipping tea--which is exactly what I am doing right now.

I don't have a lot of time (or privacy) to read books, but this morning, tea in hand, I read through the introduction of Nina Simonds' Spices of Life: Simple and Delicious Recipes for Great Health (available at the Hudson Library). A special thank you to farm member Adrianne for giving me this book. Although a cookbook, Simonds also discusses how she lives by what she believes, that food can be irresistibly delicious and make a huge difference in our lives and our health. She affirms so many things that I believe in as a cook, an eater, and a farmer. Healthy does not need to be bland and unfulfilling. In fact, it is just the opposite. In the recipe section below is one of Simonds' recipes using broccoli and peppers from this week's box.

Saturday's weather looks perfect for the Member Potluck and Pumpkin Pick. We'll also have a raffle of various food-related items and a "pumpkin hunt" for the younger kids. We have LOTS of pumpkins, so empty out your car's trunk before you come to the farm. If you haven't sent your RSVP, please do so by Thursday so we know how many folks to expect. You can find our farm using any mapping service with our address. We have a long driveway, so don't wonder where the farm is if you don't see it right away when you find us. We look forward to sharing our farm and a meal with you and your family on Saturday.

What to bring:
-a dish to share with a serving utensil and the recipe
-plates and utensils for yourself 
-chairs or a blanket to sit on (we'll have some hay bales too)
-drink of your choice
-shoes for going out in the field if you plan to pick a pumpkin and tour around


FALL SHARES AVAILABLE: Email us today to reserve your fall CSA share. Two deliveries (10/25 and 11/15), lots of veggies--most of which will keep through the winter months--and our favorite harvests of the year! $150.

TIME TO ORDER SWEET TOP FARM HONEY: 16 ounce jars are $10. We will deliver to your dropsite within the next couple of weeks or you can pick up a jar at the Member Potluck. It was a good harvest this season, and there is plenty of honey, so you can order as many jars as you would like. Email us today with your order!

NOTE: This week's harvest was a muddy one! While we wash all of your vegetables, we receommend that you carefully wash them all again. Dirt often splashes in places we can not reach until greens are separated. Details about this week's harvest are below.

                                                                                                                    Your Farmers,

Megan, Adam, Edith, and Harvey

How to Cut a Winter Squash Without Injuring Yourself or Others:
What's in your box and
where does it go?
  Fridge? Bag?
broccoli yes plastic
carrots yes plastic, remove greens
cauliflower yes plastic
leeks yes plastic
onion-red no  countertop
peppers-hot, italian, and bell yes plastic
potatoes-gold no  paperbag
spinach yes plastic
turnips yes plastic, store greens separately
winter squash-spaghetti no  countertop
Sweet Pepper and Broccoli Rice Pilaf

1 1/2 T olive oil
2 T fresh ginger, minced
1 1/2 T minced garlic
10 scallions, greens and whites minced but separated
2 medium peppers, diced small
1 small head of broccoli, cut small
1/4 cup rice wine or sake
2 cups basmati or long grain rice
3 cups chicken broth or water
1 1/2 T soy sauce
1 tsp salt

Heat a heavy saucepan with a lid. add oil and heat until hot. Add ginger, garlic, and white part of scallion and stir-fry over medium heat until fragrant, about 10 seconds.

Add the diced pepper and broccoli and the rice wine and toss lightly for about 1 minute. Add the rice and stir about 1 and a half minutes until the tips of the rice become transparent.

Add the broth or water, soy sauce, and salt, stir and bring the mixture to a boil. Reduce heat to low, cover, and cook for 8-10 minutes or until the rice has absorbed all the liquid. Add the scallion greens, stir with a fork to fluff the rice and remove from the heat. Cover and let sit another 5 minutes. Serve hot.

Adapted from Nina Simonds' Spices of Life cookbook

Weeknight Quiche

Quiche is a satisfying and easy meal to make. I keep a couple of crusts in the freezer and search in the fridge for veggies I need to use and grab whatever cheese I have on hand. On Monday evening, I needed something easy, so quiche to the rescue. This is how I made this week's quiche.

Preheat oven to 375 degrees.

Saute together in a little butter or olive oil:
1 red pepper, diced small
1/2 cup thinly sliced leeks
1 head of broccoli, florets cut small

Season veggies with salt, pepper, and oregano.

Sprinkle 1/2 cup of cheese (we used shredded mozzarella) on the bottom of the crust. Spread veggie mixture over cheese. Whisk 6 eggs and a splash of milk in a bowl. Pour over veggies. Bake until quiche is set (not liquid and jiggly in the center), about 35-45 minutes. Take out of the oven and let sit for 5 minutes before serving. Enjoy hot or cold.

Click These Recipes for Additional Ideas
Spaghetti Squash Stir-fry
Potato Leek Soup
Spinach, White Bean, and Potato Stew
Cream of Red Pepper Soup

Megan bunching spinach. It was a muddy harvest on Tuesday. Wash your veggies well!
Details About Today's
Two beautiful heads this week. Unfortunately the hot weather made most of the broccoli head up faster than we planned. This might be it for a couple of weeks.

A beautiful bunch this week

The heat wave sent the cauliflower into overdrive--some really big heads out there! I expect to have it for another week or two.

The white stalk with the fan of dark green leaves. Great to add to soups, stir-fries, quiches...slice lengthwise and spread the layers under running water to get all of the dirt out.

The red onions are just as big as the yellows!

Five italian sweet peppers (3 red, 2 yellow), a red bell pepper, and two jalapenos. If you have more peppers than you can use, slice them and freeze (no need to blanch). You'll thank yourself when you eat them this winter.

Gold potato similar to Yukon Gold. Great roasted, mashed--a very versatile variety.

The bunch of green leaves in your box. Wonderful raw or cooked gently. Be sure to wash well; it was a muddy harvest this week.

These delicious white roots are back! They can be cooked but are great/best raw. The greens are GORGEOUS right now and should be cooked. We like to saute them with olive oil and garlic until wilted but bright green. Throwing a little bacon in there is also delicious.

Winter Squash-Spaghetti
This is one of the most popular squashes at the farmers market and is one of our sweetest squashes this season. Slice the "football" in half, scoop out the seeds, and place face down on a baking sheet. Cook at 375 until you are able to easily pull the flesh away from the skin, 45 minutes or so (check at 30). The key to getting the spaghetti is to make sure that it is cooked all the way through. Let cool for 10 minutes and then using a fork, gently remove spaghetti from shell. Enjoy hot or cold.
This week's harvest (left to right): Broccoli, peppers, turnips, leek, carrots, cauliflower, spinach, spaghetti squash, red onion, and potatoes.
Our compost bin is nourishing these volunteer morning glories--symbolic of the value of composting?
We have a large selection of pumpkins for the Pumpkin Pick this year.
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173 130th Street
Deer Park, WI 54007

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