173 130th Street • Deer Park, WI 54007
507.923.6251 •
CSA Newsletter: Week Seven
02 August 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 6 Newsletter. 

It has been a week all about brassicas. Sunday was spent hand-weeding and wheel-hoeing several successions of broccoli, cauliflower, and kale that you'll see in your box come September. Once the weeds were cleared (yes, they were pretty bad), I realized that the ends of most of the beds were missing plants. My guess is a rabbit family has been visiting from the woods near by to enjoy some tender broccoli leaves. Grr! This is the year of the destructive critter (carrots, strawberries, cover crop seed...what's next!?).

Monday morning I woke up with the sun to harvest broccoli only to find that the cauliflower that we had all but given up on this summer had big beautiful heads ready to go (if you see a little yellowing on your head, that is just from sun exposure). There should be cauliflower for another week, maybe two. Tuesday afternoon, we transplanted another succession of broccoli and cauliflower. Adam was able to get an acre's worth of cover crop on next year's fields with the hopes that the upcoming rain will give us nice germination.

This morning we're hustling around to get a bunch done before tonight and tomorrow's rain falls--which we really need. A good soaker would be welcome everywhere but especially on all the beets, lettuce, and direct-seeded crops we put in the ground Monday and the broccoli and cauliflower on Tuesday. We haven't had to irrigate much this year and would prefer to keep it that way

ABOUT THE BOX: Potatoes! The first of the new potatoes were harvested yesterday. We've had them a couple times for dinner this season and nothing beats a freshly dug potato. No need to get fancy, just cook, butter, salt, serve.

Celery is another new item in the box. We love it's intense flavor. I like it plain. Adam and Edith use it as an excuse to eat more peanut butter and raisins. Carrots, cucumbers, and celery with a dish of hummus sound like a nice snack to me!

The last of the early cabbage was harvested. It's a mix of varieties so you might get a green, red, or savoy. Remember that it holds well in a bag in the fridge if you don't want to eat it for a little while. Cauliflower and broccoli round out the brassica bonanza in your box.

Another big bag of beans for everyone this week, so please remember to return your cloth bags!

Enjoy this week's harvest!
                                                                                                                    Your Farmers,

Megan, Adam, Edith, and Harvey

What's in your box and
where does it go?
  Fridge? Bag?
basil no  in vase of water
broccoli yes plastic
cabbage yes plastic
carrots yes plastic
cauliflower yes  plastic
celery yes plastic
cucumbers yes plastic
eggplant no  countertop
green beans

jalapeno pepper


potatoes-red no  countertop
red onions yes  plastic
zucchini/squash yes plastic
Jalapeno Basil Refrigerator Pickles

1 cup vinegar
1 cup water
1 tablespoon sugar (adjust to taste)
1 teaspoon coriander seeds
2 teaspoons minced garlic
⅛ teaspoon salt
2-3 cucumbers, peeled if you want and sliced or speared 
1 jalapeno, sliced
20 or so fresh basil leaves


1. Combine vinegar, water, sugar, coriander seeds, garlic, and salt in a sauce pan. Heat until the sugar dissolves (not until boiling), stirring periodically. Let cool completely.
2. Place some of the jalapeno slices and basil leaves in the jar. Stuff the cucumbers on top. Place the rest of the jalapenos and basil in between and on top of the cucumbers.
3. Pour the vinegar mixture into the jar, covering the cucumbers completely.
4. Store in the refrigerator for 12 hours before serving.

Adapted from

Pickled Eggplant in Olive Oil

2 small eggplants (about 2 pounds in total)
1 Tbsp salt
1 Tbsp fresh chopped parsley (you can use 1 Tbsp dry if you don’t have fresh)
2 Tbsp fresh chopped basil (you can use 1 Tbsp dry if you don’t have fresh)
1/8 cup chopped sweet or hot red pepper (or 1 tsp hot pepper flakes)
2 cloves of garlic, minced
1/2 cup apple cider vinegar (white vinegar is fine)
1 cups water
1 cup of extra-virgin olive oil

Peel the eggplants, cut off the ends, and slice lengthwise into 1/4 inch slices. Cut these slices across, lengthwise again, to obtain long strips the size of skinny fries. Cut them in half if they’re too long.

Place the slices in a colander with a bowl underneath the catch the liquid. Sprinkle with the salt and mix with your hands, giving your eggplant slices a little massage so they are evenly covered in salt. Allow them to sit for 3 to 4 hours, mixing and squeezing the liquid out with your hands every hour or so. You can also place a weight on top to help get the liquid out (a plate topped with a big bag of flour works well).

After 3 to 4 hours, rinse the slices well with tap water and drain. Squeeze as much liquid out of the eggplant slices as you can, using your hands. Place the squeezed eggplant aside.

Bring the vinegar and water to a boil. Place the eggplant slices in the boiling mixture and boil for about 2 1/2 minutes. Do not leave in the boiling water longer than 3 minutes or the eggplant will be mushy. It should still have some bite to it. After about 2 1/2 minutes, remove the eggplant from the liquid and drain. Once they are cool enough to handle, squeeze out any excess liquid with your hands again (you can also leave the slices to dry for a few minutes on a clean towel, wrapping them in the towel to press some of the liquid out). They don’t have to be fully dry but they shouldn’t be dripping wet.

Stuff the eggplant into clean jars, alternating in layers with the chopped parsley and basil, chopped red pepper, and minced garlic. Press down so that everything is well packed. Pour olive oil into the jar until all the ingredients are covered. Press down with a spoon to remove any air bubbles in the jar. Add extra olive if needed, leaving about 3/4 inch of space at the top. Wipe the rims and close the jars. Keep in the fridge for up to 1 week, or freeze.
Serve on fresh toasted bread or add to any sandwiches. Pickled eggplant is great in pasta salads.
Adapted from
Click these recipes for additional ideas:
Above: Enjoying a romantic wedding anniversary transplanting broccoli.
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

Adds a nice flavor to cucumber salads, baked or grilled squash/zucchini or eggplant, or try adding to potato salad. Do not refrigerate basil; the leaves will brown. Instead, keep in a vase of water on your countertop and wash only before using.

It's the never ending broccoli harvest. Lucky us! Broccoli has more protein per calorie than a steak, so eat up!

We're finishing up the last of the early season cabbage, so you might have a red, savoy, or green one in your box.

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

One large or two small heads. 

One of our favorites! Northern grown celery has a stronger flavor than what we find in the store from California. Great with any dip of your choice. You can also dice--stems and leaves--freeze and store for the soup season.

The first succession is slowing down, so not as many cukes this week. The next planting has lots of flowers and looks great. Pickling cukes will be available soon!

A smaller variety called Diamond. We love to slice thin and use as "pepperonis" on pizza.

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

The small green pointed pepper in your box. Medium spice. Leave the seeds in when cooking if you like a little more heat.

Potatoes--Red Norland
New potatoes with soft skins and fantastic flavor. Wonderful steamed until soft with a pat of butter and a sprinkle of sea salt.

Red Onion
Fresh onions that are shaped like torpedos.

Zucchini/Summer Squash
In between plantings so likely just one of each this week (yes, we can hear your sighs of relief!).
This week's harvest (left to right): eggplant, squash, zucchini, broccoli, green beans, carrots, cabbage, basil, jalapeno, cucumbers, torpedo onions, cauliflower, celery, and potatoes.
We enjoyed some beautiful sunrises, sunny days, and sunsets this week (most of them spent in the fall brassica field).
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173 130th Street
Deer Park, WI 54007

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