173 130th Street • Deer Park, WI 54007
507.923.6251 •
CSA Newsletter: Week Fifteen
21 September 2016
scroll down to read what is in your CSA box, storage tips, recipes, and see photos of the farm this week
SAVE THE DATE & Please RSVP by 9/22
Annual CSA Member Harvest Potluck and Pumpkin Pick
Saturday SEPTEMBER 24th 4-6pm
Bring a dish to share and the recipe.
Enter your name in a raffle for fun food and flower related prizes.
Take home a carving pumpkin and over fall decor.
Friends and family welcomed (no dogs please)
Fall Harvest and Honey

Here we are scrambling yet again this week to get various crops out of the field before the next rain storm. This month's rain is rivaling August's total, and if we get the couple inches that's expected tonight and tomorrow, we will surpass last month. Wow! That is A LOT of rain. With cool weather, the soil takes a while to dry out. Between the wet soil and the dewy plants, harvest this week was a muddy mess. While we clean everything, we highly recommend that you wash all your vegetables before eating them.

On Sunday, we enjoyed the warm, sunny day harvesting all the dry beans: black turtle, kidney, tiger's eye, and painted pony--a really beautiful collection. We pull the entire plant and bunch 15 or so together and then place all of bunches in the greenhouse to dry down completely. Once the plants are dry and brittle, we extract the beans by slamming them on the wall of a large wash tank. The beans fall out, and we discard the plants. It's quite a process followed by sorting out any debris and bad beans by hand, but boy are they good! While we are not set up with the equipment to grow and package a lot of beans, we do provide the option to purchase beans at the end of the season. Stay tuned for details in the next couple of weeks.

Adam has been plugging away at the winter squash harvest as well. Last year, most of the harvest happened over a couple of days followed by days and days of washing. This year, his approach is to spread harvest and washing out so we aren't scrambling when the first hard frost comes. Also, this gives us a chance to wash the squash as we harvest and let it cure in the greenhouse. With all of the wet weather, we've heard some farms are having issues with squash rotting in the field. We have a beautiful crop this year and would hate for that to happen, so this is another reason we are taking it out of the field a bit sooner.

HONEY UPDATE: Half of the honey from our farm's hives has been extracted; the other half will be ready next week. We tried some this morning, and it is dark, rich, and delicious this year! If you come to the potluck this weekend (Saturday 4-6pm), you'll have the chance to purchase honey. Otherwise, we are taking preorders for 16 oz jars ($10 each) and will deliver to your dropsite the last two weeks of the CSA (10/5 and 10/12). Please email your order by 10/2 to

FALL SHARE AVAILABILITY: We have ONE share left. We nearly sold out in the first couple hours after the email announcement was sent, so if you are interested, email us right away. The fall share is two deliveries (late October and mid-November) of storage crops and fresh produce depending on the weather for $150.

Enjoy this week’s harvest during the upcoming cool nights. We look forward to seeing you at the Member Potluck and Pumpkin Pick this weekend! 
Your Farmers,
Megan, Adam, and Edith
What's in your box and
where does it go?

  Fridge? Bag?
broccoli yes plastic
butternut winter squash no countertop
carrots yes plastic
delicata winter squash no countertop
kale yes plastic
onion no countertop
peppers yes plastic
potatoes no paper
spinach yes plastic
turnips yes plastic
Butternut Squash and Kale
1/2 whole Butternut Squash; Peeled, Seeded And Cubed
2 Tablespoons Butter
1 Tablespoon Olive Oil
1/2 teaspoon Kosher Salt
Black Pepper To Taste
1/4 teaspoon Chili Powder (more to taste)
1 bunch Kale, Leaves Torn, Stalks Discarded

Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.

In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.

Serve as a side dish with chicken or beef, as a main veggie dish, as a filling for quesadillas, or as a topping for pasta.

Adapted from

Curried Broccoli Couscous
2 tablespoons olive oil
1 1⁄2 cups broccoli, finely chopped
1 teaspoon curry powder
1 cup canned chickpeas, rinsed
1/3 cup golden raisins
kosher salt
3⁄4 cup couscous

In a large saucepan, heat the oil over medium-high heat. Add the broccoli and cook, tossing occasionally, until tender, 2 to 3 minutes.

Add the curry powder and stir to combine. Stir in the chickpeas, raisins, 1 cup water, and ½ teaspoon salt and bring to a boil.

Stir in the couscous, cover, and remove from heat. Let steam 5 minutes, then fluff with a fork.

Adapted from
Click these recipes for additional ideas:
Details about today's
CSA box

A couple of nice heads of broccoli. Try slicing it in half and roasting the broccoli with olive oil and salt at 400 degrees.

Butternut and Delicata Winter Squash
The oblong striped squash is Delicata. It's thin skin does not make it a good storage squash, so we decided to add one to the box this week. Great sliced into half moons and roasted with olive oil and salt--an alternative to french fries. The butternut is rather large, so if you don't need it all at once, refrigerate what you don't use. You can also freeze butternut cubes raw or mash once cooked and freeze for future use.

Loose in a bag. We are in between plantings right now and may take a break from carrots next week.

A nice bunch of green kale that is great cooked or used raw.

One yellow onion 

Peppers are winding down for the season so just two in the box this week--both sweet peppers.

We were surprised when we dug this variety--Chieftan--at just how huge some of them are--some weighed in at just under a pound!

Wow! This spinach is almost 18 inches tall--almost too tall to fit in the box. The spinach stems are edible too, so chop them up with the rest of the leaves.

The bunched white roots in the box. These salad turnips were a hit with members last year. This is the first harvest of the second succession and they taste (and look) so much better this week. The greens are beautiful and can be cooked just as you would spinach. We like it with garlic and olive oil. As for the roots, a little salt on sliced rounds is all we do. Edith LOVES turnips this way!
Above: A mix of the dried beans from this season; Beautiful dark honey ready is now available. Below: The greenhouse is filling up with winter squash and dried beans; A happy pumpkin picker from last year's Member Potluck.
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173 130th Street
Deer Park, WI 54007

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