173 130th Street • Deer Park, WI 54007
507.923.6251 •
CSA Newsletter: Week Thirteen
13 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 12 Newsletter

I can hardly contain my excitement about this week's box. There are a lot of veggies in your share of the harvest this week, so while harvesting I thought about how I would use the contents to feed our family. For as long as I remember, my mom always made a menu for the week, usually on Sunday when all the coupons came in the paper, followed by a grocery list. As my sister and I got older, she would ask us to contribute a meal idea or two. Although I didn't realize it then, this weekly act really influenced how I do things as a mom and the main cook in our family (thanks mom!). So here it is, a menu for the week using all of the veggies in the box. This menu is minus some carrots because we eat a lot of these for snacks and a few green beans because we are fermenting half of what is in the box (how-to in the recipe section below). Also, I would wash the head of lettuce and eat a salad at every meal until it is gone, likely with some sliced radishes, carrots, and cucumbers, so I did not include the lettuce on the menu.

Wednesday: Penne with
éed Broccoli, Italian Sausage, and Feta Cheese

Thursday: Tacos with
éed Onion (just half), 2 sliced peppers, garlic, and a jalapeno; cilantro and shredded radishes as garnish and this cucumber salad

Friday: This Pizza that uses acorn squash (no arugula in the box this week, but there will be next week)

Saturday: Pork Chops with
éed Cabbage (just half) and roasted potatoes (not in the box this week, but I bet you have a stockpile in your kitchen from weeks prior).

Sunday: This Stuffed Acorn Squash with quinoa instead of rice

Monday: Carrot Cheddar Surprise

Tuesday: Stir-Fry with remaining onion, cabbage, pepper, green beans, broccoli, and garlic/jalapeno/cilantro if I have it left

One of the biggest "complaints" we get about CSA (although said in the nicest way) is that there is too much food. There are a lot of vegetables in an 18 week (or 9 week) share, and you have to be willing to cook and experiment and be okay with following a recipe and at the same time making up your own dishes. I know families are busy these days; in fact, we often chuckle at all the work we could get done if we didn't have kids (life certainly would not be as much fun without them). But the above menu is totally doable for us during this very busy time of year when harvest is abundant and Adam is back to working part-time in addition to us both being full-time on the farm.

So, what's on your menu this week? Email us your menu for 5 out of 7 days that uses a majority of the produce in any of the CSA boxes so far this season and be entered to win a jar of Sweet Top honey. Contest deadline: October 1st. If you need help remembering what vegetables were in each box, refer to our website by clicking here: 2017 CSA Newsletters and Recipes.


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! 

TIME TO ORDER SWEET TOP FARM HONEY: 16 ounce jars are $10. We will deliver to your dropsite within the next couple of weeks. 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!

CSA MEMBER POTLUCK and PUMPKIN PICK: Save the Date - September 30th 4-6pm. Please email your RSVP to us and include the number of people coming with you. Friends and family are welcome but leave pets at home.

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
cabbage yes plastic
carrots yes plastic
cilantro yes plastic
cucumbers yes plastic
garlic no  countertop
green beans yes  plastic
lettuce yes plastic
onion no  countertop
peppers-hot, italian, and bell yes plastic
radishes yes plastic, remove tops
winter squash-acorn no  countertop
Fermented Green Beans
Take the stems off a few handfuls of green beans. In a quart-size glass jar, pack the beans and a clove of garlic. Make a brine of 3 tablespoons of salt (needs to be sea salt or something without an anti-caking agent) to 4 cups water. If you have "city water", let the 4 cups sit out overnight before doing this. Pour the brine over the green beans and place a lid on top. Burp every other day (or every day if warm). Taste after a week. Once the beans taste "pickled," place in the fridge. Keeps for as long as it takes you to eat them.
Broccoli Orzo Skillet
2 tablespoons olive oil
8 ounces fully cooked hot Italian chicken sausage, cut into 1/4-inch-thick rounds
1 pound of Broccoli, chopped in to bite-size pieces
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 cup orzo pasta (about 8 ounces)
2 1/2 cups low-sodium chicken broth
1/2 cup grated Parmesan, plus more for serving

Heat the oil in a 10-inch regular or cast iron skillet over medium-high heat. Add the sausage and cook until evenly browned on both sides, 3 to 4 minutes. Add the broccoi, season with salt and pepper, and sauté until vibrant green and almost tender, about 5 minutes. Add the garlic and orzo and sauté until fragrant, about 1 minute.

Add the chicken broth and bring the mixture to a boil. Cover, reduce to a simmer, and cook until the pasta is al dente and the liquid is absorbed, about 10 minutes or according to your orzo's package instructions. (If the pasta is cooked before the liquid is completely absorbed, uncover the skillet and let it simmer for an extra minute to evaporate it.) Stir in the 1/2 cup of Parmesan and season as needed with salt and pepper. Garnish with additional grated cheese if desired.
Adapted from

The bees are busy in the field of buckwheat flowers.
Details About Today's

Two beautiful heads this week, and it is so good right now!

I was amazed at the size of this cabbage, but it is very tender. This would be great for raw salads or lightly cooked.

Great for lunchboxes!

The small fragrant herb bunch in the box. Great in Mexican or Thai cuisine or adds a zesty taste to your salads.

4 slicers!!! It's the year of the cucumber.

The bulbs are a bit small this year, but the flavor is really great.

Green Beans
This is the last week for green beans. 9 out of 13 boxes had beans--a new record for us. Please return the cloth bag with your CSA box.

Lettuce--Green Leaf or Butterhead
With the exception of this hot spell, the cooler temps have been ideal for growing greens. Enjoy this treat!

We are noticing that some of the onions have a soft spot on an inner layer. It can be cut off if necessary; however the rest of the onion should be fine.

Finally some colored peppers! It's just beginning so there are plenty more to come. Likely a couple with color or in transition to color, a purple pepper, and two jalapenos.

A zesty and crisp bunch. Wonderful sliced thin on salads. But if they are too spicy, cooking them will take the zip away.

Winter Squash-Acorn
Two green acorn squash. If you aren't ready to eat them, no worries, use as decoration until you cook them.
This week's harvest (left to right): acorn squash, onion, cilantro, broccoli, green beans, jalapenos, lettuce, radishes, peppers, carrots, garlic, cabbage, and cucumbers.
Spinach loves this touch of summer. It's nearly doubled in size in the last week.
Everyone's favorite is headed into the box soon: Salad Turnips!
Harvey first food: roasted acorn squash. He loved it!
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Deer Park, WI 54007

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