173 130th Street • Deer Park, WI 54007
507.923.6251 •
CSA Newsletter: Week Thirteen
20 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 13 Newsletter

Adam and I were trying to recall the last time we had a stretch of hot weather like we experienced last week--did that even happen during the summer months? At any rate, the growth on the fall crops in the past 7 days or so has been great, and now they are sizing up well for harvest. And the peppers! Wow, they are finally changing color and are as sweet as ever. You can often find me eating one like an apple while harvesting; they are so good! With the cooler August, fall seeded crops seemed to be growing slowly, so it is nice to have a better outlook on what will be in the remaining four boxes. However, with another couple days forecast in the 90s, I am a little worried that these same fall crops will say enough is enough and bolt. Another downside of this September hot spell: the weeds get an unexpected boost. Usually by this time of year, we are done cultivating, but we might just have to dust off the hoes and spend an afternoon eradicating some weeds.

None the less, fall is in the air. The trees around our property are dusty yellow with a little spot of red here and there. Geese are flying over. The daylight has changed. As the season winds down, many of the vegetable beds have been mowed, some have a cover crop of oats and peas while others wait to be disced. The remaining beds will empty out quickly as we harvest what's left over the next eight weeks (can you believe it is only 9 weeks until Thanksgiving!?). Our next big projects include winter squash harvest and preparing the dried beans to be threshed.

We look forward to sharing a glorious fall afternoon with you on September 30th at the Member Potluck and Pumpkin Pick. There will a "pumpkin hunt" and pumpkin decorations for the kiddos. You'll be able to enter your name in a raffle to win one of many farm prizes. And the potluck never disappoints as there is a bounty of delicious food.  Come see your farm and meet your farmers!


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!

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?
arugula yes plastic
broccoli yes plastic
carrots yes plastic
cauliflower yes plastic
onion no  countertop
peppers-hot, italian, and bell yes plastic
radishes yes plastic, remove tops
turnips yes plastic
winter squash-carnival no  countertop
Roasted Cauliflower and Arugula Salad
1 large head cauliower, trimmed and cut into 1-inch florets
5 Tbs. olive oil
1 tsp. ground cumin
Kosher salt and freshly ground black pepper
3 Tbs. fresh lemon juice
1 small clove garlic, minced
2 tsp. sumac
1 14.5-oz. can chickpeas, rinsed and drained
1 bunch of arugula, chopped
3 oz. crumbled feta
1/3 cup dried currants
1/4 cup toasted pine nuts

Position a rack in the center of the oven, and heat the oven to 450°F. Line a large rimmed baking sheet with foil. Toss the cauliflower with 2 Tbs. of the oil, the cumin, 3/4 tsp. salt, and 1/4 tsp. pepper on the baking sheet and spread in an even layer. Roast until browned on the edges, stirring once halfway through cooking, about 20 minutes. Meanwhile, in a large bowl, whisk the lemon juice, garlic, sumac, 1/2 tsp. salt, and 1/8 tsp. pepper. Slowly whisk in the remaining 3 Tbs. oil. Add the cauliflower, chickpeas, arugula, feta, currants, and pine nuts and toss to combine. Tip Often used as a substitute for lemon juice in recipes that don’t need or want the additional acid, sumac is delicious on fish, chicken, fruit, and meat. Because of its growing popularity, it is becoming more available; look for it in specialty food stores and even some well-stocked supermarkets.

Adapted from

Broccoli, Portobello, and Pepper Tartine
1 small head broccoli, cut into small florets
1 tablespoon olive oil
Coarse salt and ground pepper
4 portobello mushrooms (stems removed), sliced 1/2 inch thick
2 red peppers (ribs and seeds removed), sliced 1/2 inch thick
1/4 cup light mayonnaise
1 small garlic clove, 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 chef turned farmer Heather Wiarda of Sleepy Root Farm

Click These Recipes for Additional Ideas
Quinoa Stuffed Italian Peppers
Cauliflower Tater Tots
Arugula and Pear Salad
Cream of Red Pepper Soup

Come wish Belle a happy 21st birthday at the Member Potluck and Pumpkin Pick on September 30th from 4-6pm.
Details About Today's
Slightly spicy green that is great raw or cooked. My fave: putting on toast with a fried egg.

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

We're harvesting from a new bed of carrots, so that is why they are "baby".

The heat last week gave a big boost to the cauliflower. Some of the heads are HUGE! 

The red onions are just as big as the yellows!

Finally some colored peppers! SIX italian sweet peppers this week 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.


A zesty and crisp bunch. Wonderful sliced thin on salads. But if they are too spicy, cooking them will take the zip away. You can also ferment them using
this recipe and substituting thinly sliced radishes for the green beans.

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-Acorn
Two specked squash that are shaped like acorns. Similar in flavor and can be used in the same way as acorn squash. We love them stuffed or sliced along the ridges and roasted at 425 until soft enough to put a fork through--30+ minutes.
This week's harvest (top to bottom): arugula, red onion, broccoli, radishes, cauliflower, carrots, salad turnips, jalapenos, Italian sweet peppers, and Carnival winter squash.
Pumpkins peeking out as the foliage dies back. Come pick your pumpkin on September 30th!
Liquid Gold! Mark of Panacea Honey is our beekeeper and bottles honey from our farm just for you!  Email us today to order you jar of Sweet Top Farm honey. $10 for 16oz
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173 130th Street
Deer Park, WI 54007

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